After reading Cassie’s post about her kitchen and what food she has in, I was inspired, so decided to do a list of my own.
I like trying new food and drink. However, thinking about what we do eat and drink, we do seem to have a lot of the same in the house, week on week.
- Milk. For having in our teas, making hot chocolates, to go on cereal or use in cooking, we always have milk in. We now have our milk delivered in glass bottles three times a week to cut down on plastic waste.
- Tea: Where would we be without it? (I suspect as a nation, we would be at each other’s throats by lunchtime).
Husband likes regular black tea, I like Earl Grey. We also have some herbal tea and fruit teas for guests.
- Cereal: A quick and filling breakfast (or lunch), there is always some kind of cereal on top of the fridge in the kitchen. Husband’s favourite is fruit and fibre.
- Sugars and sweeteners. I take sweeteners in hot drinks, Husband takes sugar.
- Butter and spread: Such a humble ingredient, that adds so much flavour. I missed butter so sorely until I could find some reduced when I was doing my Reduced Grocery Challenge. Put some butter(for me) or spread (for Husband) on a piece of toast and you have breakfast.
- Bread, and other baked goods: Bread is the basis for many of our breakfasts and lunches. I make packed lunches to take to work, so use bread but also pitta breads and thins. And bagels. Very little can beat a toasted bagel with butter with a cup of tea for breakfast.
- Potatoes. A staple in our household. Very cheap and versatile and a comforting, filling food. We boil them, mash them (stick them in a stew…), make jacket potatoes or wedges. Or slice thin and top pies and casseroles.
- Pasta. In all shapes and sizes. Husband prefers the humble spaghetti. I try to use wholewheat pasta as it’s better for us and I also use a lot of couscous as it’s quick and easy to make.
- Salt and pepper. Both of these really enhance flavours of dishes. Salt I use sparingly as too much salt isn’t good for us.
- Stock cubes. These are a staple for any soups I make. I also keep them in as I use them to liven up rice and cous cous. I prefer chicken stock cubes. In my Living Below the Line Challenge I did try fish stock cubes as they were cheap, but they tasted so foul I haven’t bought them since.
- Oil of some kind. I buy the cheapest kind there is, so often rapeseed oil. We use this for frying.
- Eggs. Eggs, glorious eggs! So filling, so satisfying. It’s something I try to keep in the house at all times. We fry them, eat them scrambled or soft or hard boil them. Can be made as breakfast, a lunch or dinner.
- Rice. A good staple we try to keep in. Provided it is kept cool and dry, it keeps almost indefinitely. I keep mine in an air tight container in the bottom cupboard.
- Vegetables, fresh, frozen or canned.
Especially canned tomatoes, and beans!
- Mayonnaise. Adds flavour to dishes, makes dips or can be used to make up salads, or coronation chicken. It’s rare for us to not have this in.
So this is our list – are there any on there you always have in the house? Or is your list different?