5 recipes you can make from the ingredients in your store cupboard
The coronavirus outbreak means that many of us are at home a lot more than before – working and eating most meals within our own four walls. And with grocery panic buying seemingly starting again, it's a good time to make the most of what you've got in your cupboards before raiding the supermarket shelves.
Here are some easy and delicious meals you can smash out when you’re short for time and/or supplies:
1. Store cupboard noodles
Noodles are a great store cupboard essential – they taste great in soups, as a base for stir fries, or enjoyed alone with a few garnishes. This recipe uses other cupboard staples for a quick and tasty dinner or lunch.
- 4tbsp peanut butter
- 2½ tbsp soy sauce
- A dash of vinegar
- 2tsp sesame oil
- 2-6tbsp chilli oil, to taste
- Sesame seeds or chopped cashews, to taste
- Hot sauce, to taste
- 4tsp minced garlic
- 1 stock cube of your choice
- In a bowl, mash the peanut butter with the soy sauce and vinegar until evenly mixed. Then stir in the chilli and sesame oils with minced garlic – before whisking with enough stock or water to get the consistency of single cream.
- Cook four servings of noodles to packet instructions, then drain and divide between four bowls (or Tupperwares if you're prepping ahead). Top with the sauce, chopped chives or sliced spring onion, and sprinkle with sesame seeds or chopped cashews. You can add hot sauce if you want an extra kick.
- If you want to add extra protein, tinned fish would work well, or finely sliced salad vegetables (cucumber, tomato, celery, lettuce) will add bulk and extra crunch.
Recipe taken from Fuchsia Dunlop via The Guardian.
2. Coconut milk bread pudding
Got a sweet craving? Have lots of bread sitting around? Forget endless plates of buttered toast and try making this delicious dessert with it instead – no flour needed.
- 6 slices bread (of your choice)
- 1tbsp butter
- 2 tbsp dried fruit (candied ginger, golden raisins, dates)
- 32g nuts of your choice
- 1 can coconut milk
- 3 large eggs
- 200g sugar
- 1/2tsp ground cardamom
- A pinch of salt
- Preheat the oven to 170°C, then grease a 9x7in pan. Tear up your pieces of bread and arrange in the pan, before sprinkling with the dried fruit and nuts.
- Whisk together the coconut milk, eggs, sugar, cardamom and salt, then pour the mixture over your bread. Press down with a spoon or fork to ensure all the bread is soaked.
- Bake for 45 mins or until set – the centre should spring back up if lightly touched. Leave to cool for 10 mins before devouring!
Recipe taken from Emily Han via The Kitchn.
3. Bootstrap chilli
Tinned tomatoes and beans are great things to have in your store cupboard - just add a few spices and garnishes and you've got a budget meal in no time, like this Jack Monroe recipe.
- 400g tin of red kidney beans
- 400g tin of baked beans
- 400g carton or tin of chopped tomatoes
- 1 onion
- Powdered chilli, to taste
- A shake of paprika
- A shake of ground cumin
- A splash of oil
- 50ml red table wine
- 1 stock cube
- 3 squares of dark chocolate
- Tip both tins of beans into a colander and rinse thoroughly. If you are using baked beans in tomato sauce, make sure sure to rinse it all off.
- Pop the beans into a saucepan, cover with water and bring to a boil. Boil rapidly for 10 minutes, then reduce to a gentle simmer.
- Peel and dice the onion and put into a large saute pan along with the chopped chilli, paprika and cumin.
- Add the oil and cook on a low heat until the onion softens into spicy sweetness.
- Pour in the wine, add the chopped tomatoes and crumble in the stock cube, then simmer all together on a low heat.
- When the beans have softened, drain the tip into the sauce.
- Add the chocolate and stir until the beans are mixed through and the chocolate is melted.
Recipe taken from cookingonabootstrap.com
4. Squash stew
Need something that’ll both warm you, and fill you up? Then this simple squash stew should do just the trick.
- 800g of chopped squash
- 1 onion, chopped
- A dash of tomato purée
- 1 tin of chopped tomatoes
- A canful of water
- Dried herbs of your choice, to taste
- Salt and pepper
- A grain of your choice to serve with (bread, pasta, rice)
- Fry the chopped squash in some oil until golden brown.
- Remove this from the pan then fry the chopped onion until brown, stir in a dash of tomato purée, thenn add the tinned tomatoes and a canful of water. Season with the spice or dried herb of your choice (oregano, thyme, parsley, rosemary, fennel, cumin or coriander would be lovely) plus salt and pepper.
- Return the squash to the pan and simmer until soft - this should take about 25 minutes.
- Serve with some kind of grain (bread, pasta, rice etc). If you'd like to add a kick on top, a dollop of yogurt, dash of hot sauce or sprinkle of chilli flakes will work well.
Recipe taken from Nigel Slater via The Guardian.
5. Tuna and sundried tomato pasta bake
This tasty pasta bake can be whipped up and on the dinner table in less than 25 minutes.
- 500g dried rigatoni
- 2 x 400g cans of chopped tomatoes
- 4 leaves of thyme
- 300ml double cream
- 280g jar of sundried tomatoes
- 198g can of no added salt sweetcorn
- 3 x 120g cans of tuna in spring water
- 100g cheddar
- 50g parmesan cheese
- Heat the grill to its highest temperature setting and put a large saucepan of salted water on the boil.
- Tip in the pasta and cook for 1 min less than the pack suggests.
- Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins.
- Pour in the cream, stir and simmer for another 4-5 mins.
- Once the pasta is finished, drain it, reserving a little bit of cooking water and tip back into the saucepan.
- Pour over the creamy tomato sauce, the sun dried sweetcorn and tuna, layer into a baking dish scattering over the grated cheddar over layers.
- Sprinkle the parmesan on top and put under the grill for 45 mins until bubbling golden.
Recipe taken from BBC Good Food.
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Q: What fish is used in our pasta bake recipe?