Just out of interest, besides the basic pepper and salt what do you use a lot of in the kitchen in the way of herbs and spices? And what jars and tins do you always have plenty of.
Here I power through cracked pepper. For Roasts I always sprinkle on lots of Moroccan spices. For potato salad, pasta and the likes I use Thai spices.
For things like scalloped Italian potatoes I always have tins of sweet capsicum flavoured pasta sauce as it seems less bitter than other pasta sauces. In fact I only buy that flavour for spag bol and any other pasta dishes.
I always add tonnes of nutmeg to jazz up Leek and Potato soup. I always add a tin of asparagus to Spanakopita and sometimes in little spinach pies too.
Basic staples are always tins of spaghetti, tinned tomatoes. Tins of salmon and tuna too.
I always have a lot of Greek yoghurt for adding to things like curry paste when marinating shoulder lamb chops.
I seem to use a lot of Lemons in cooking as well.
Herbs, Spices, Jars, Pots and Potions
Here I power through cracked pepper. For Roasts I always sprinkle on lots of Moroccan spices. For potato salad, pasta and the likes I use Thai spices.
For things like scalloped Italian potatoes I always have tins of sweet capsicum flavoured pasta sauce as it seems less bitter than other pasta sauces. In fact I only buy that flavour for spag bol and any other pasta dishes.
I always add tonnes of nutmeg to jazz up Leek and Potato soup. I always add a tin of asparagus to Spanakopita and sometimes in little spinach pies too.
Basic staples are always tins of spaghetti, tinned tomatoes. Tins of salmon and tuna too.
I always have a lot of Greek yoghurt for adding to things like curry paste when marinating shoulder lamb chops.
I seem to use a lot of Lemons in cooking as well.
