Tag Archives: pantry

Unveiled

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Last week I was watching as the builder was putting the finishing touches to the pantry. Then there was some final sanding and painting to do.

The final step was to rearrange things. It was a big job and I took my time and there is still some more tweaking as usage patterns develop. Now it is time for the big reveal.

Since it is a long, narrow space it is impossible to photograph an overall view.

The extended benchtop, drawers and overhead shelving. Note the LED strip lighting under the open shelving.

The full wall of open shelving on the other side. The height placement of the shelves was specifically determined according to the height of what I wanted to store.

Since well before the pantry renovation began I have been dreaming of how I would organise the new, improved version.

Let me show you a few closer details.

I previously had these plastic tubs full of plastic storage containers in the corner cupboard. It was a reasonable solution but having them in a deep drawer is even better.

I spotted these 3 cute glass jars in an op shop recently and immediately decided that they would be perfect for GMan’s collection of teas – black, Earl Grey and green tea. All ready for making tea and coffee. The mugs are hanging just out of sight to the right of this photo.

I have reinstated the ‘breakfast corner’ with the kettle and toaster together near the entrance to the pantry.

The far end of the extended bench is home to the Kitchen Aid stand mixer and airfryer, both of which are used frequently.

Other regularly used appliances are stored on the open shelves. I have placed them at a height which makes them within easy reach and simple to access.

The storage buckets of bulk dry goods stand on the floor.

There is space to store the empty glass jars and bottles.

Teatowels and aprons in a drawer close to where they are used.

The addition looks completely seamless as we were able to match all of the components with the original. I am beyond ecstatic to see this all come together and I am really looking forward to the increased functionality of my kitchen and pantry.

Planned Changes

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We have now been living here for 17 months so have well and truly experienced the full range of seasons. Despite having some basic ideas of changes we wanted to make to the house and garden from the time we moved in, we feel that it is good to be informed by the experience of actually living in the house for a full year.

There will be a number of changes over the next 6 months or so but the first one begins next week. I think this is the one I am most excited about.

The butlers pantry and the walk-in wardrobe share a common wall and make an L-shape on the relevant section of the floor plan below.

The wall between the pantry and the walk-in wardrobe will be removed and the wall behind the sink in the pantry will be extended. This will effectively double the size of the pantry and halve the size of the walk-in wardrobe.

The extended pantry will have a long bench on one side with 2 sets of deep drawers below it and the other side will consist of open shelving.

These are a couple of views of the current pantry. It is good but more space will be wonderful.

Looking from the kitchen directly into the pantry. None of this will functionally change. The extension will be on the right-hand side of the sink.

This is the wall that will be removed. The bench and shelving above will continue as will the floor-to-ceiling shelving on the other side.

I cannot wait to have more space and I will be able to rehome the storage buckets of bulk flour, seeds, nuts and dried fruit that are currently in the wardrobe of the spare room.

Of course, there is a trade-off. A smaller walk-in wardrobe is not an issue. The existing space is huge and could almost be regarded as a dressing room although we do not use it as such.

We have managed to spread things out to almost fill the space but we know that we can utilise the smaller space much more effectively as we will install modular hanging rails and shelving to easily accommodate our clothes. Additionally, there are 2 other bedrooms with wardrobes if we find that we need to hang out-of-season coats and jackets. The mirror will go and the shelving/hanging rails will be fitted on the side (about half the length) where the existing rails are as well across the end where the mirror is currently positioned. We have a full-length mirror in the hall near the front entrance so do not really need the second one.

During the next week we will need to move everything out of the wardrobe so that it does not get covered in plaster dust. The wardrobe and bed in the guest bedroom will accommodate most of it.

The pantry is not as much of an issue as everything on the open shelves is in sealed packets or containers but some of the things at the end near the wall removal will need to be moved out of the way. The builder has estimated about 10 days for the work so I am prepared for a bit of disruption. I am confident that it will be worth it when the job is completed.

Breakfast Bar

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Almost every day I eat cereal for breakfast. It is always the same. 3 spoonsful of home-made gluten-free muesli and one spoonful each of chia seeds and psyllium husk. This is topped with sliced banana and orange juice.

Yesterday I realised that it was a lot of double-handling to remove the containers from the pantry, place them on the bench, spoon out what I needed and return them to the pantry. Could there be a better way?

It is quite a while since I tidied the pantry and the shelves definitely need wiping down.

Tonight I tackled just these two sections.

I swapped the various jars of flours to the higher shelf and relocated the cereal ingredients to the one at waist height. I also altered a couple of the containers. This now leaves enough room to have a workspace in front of the containers where I can access the cereal directly. The bowl and spoon are indicative of how it will be used.

It is a small change but one that I think will make the process of preparing breakfast simpler and easier.

Stocking the Pantry

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Fresh produce from the garden is wonderful but there are times when you definitely can’t eat it all at harvest time.

This basket of cucumbers was a case in point.

The recipe from a friend has clearly been passed down from an earlier generation.

I tweaked it slightly and will modify it a little more in the future.

Cucumber Pickles

3.2kg cucumbers, thinly sliced
2 large onions, thinly sliced
3/4 cup salt
Iceblocks
5 cups sugar
5 cups vinegar
1 tablespoon yellow mustard seeds
2 teaspoons turmeric
1 teaspoon salt
1 teaspoon dried celery leaves

Layer the cucumbers and onions. Sprinkle with salt and cover with iceblocks. Allow to stand for 3 hours then drain and rinse thoroughly twice.

Place cucumber, onion, sugar, vinegar and spices in a large pot and bring to the boil. Do not boil the mixture. Turn the heat off and fill sterilised jars. Make sure that they seal before storing.

NOTE: I increased the turmeric and altered the celery salt from the original recipe to match what I had available. Additionally, in future I would reduce the sugar and vinegar to 4 cups of each as there was more liquid than I needed.

In deference to our industrious ancestors, it only seemed right and proper to use these two mixing bowls that belonged to my grandmother and would be around 100 years old. I use them on a regular basis in my kitchen.

The end result is ready to be stored in the pantry for eating throughout the year.

The Pandemic Pantry

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…………and refrigerator and freezer.

There are several reasons why we may need to be able to create meals from what we have on hand rather than rushing off to the shops for a particular ingredient. During the current pandemic there is a chance that any of us may be quarantined or supply lines disrupted.

Therefore, it is beneficial to maintain a selection of shelf-stable goods that can form the basis of basic meals.  A refrigerator allows us to keep perishable foods but during times like this it may not be possible to restock perishable items on a regular basis.  Finally, a freezer can be useful for storage of a variety of foods, including processing gluts of fruit and vegetables.  These may be sourced from your own garden or when you have taken advantage of seasonal bargains.

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Tonight we had a large shared serving of nachos.  Corn chips and canned tomatoes from the pantry teamed with a jar of refried beans from the freezer and some grated cheddar cheese and we had a filling meal.  I make the refried beans from dried kidney beans.  The recipe is here.  They are really versatile and can be used in a number of ways.

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We do not usually have dessert every night so this was a bit of a treat.  We currently have an abundance of eggs from our chickens as well as a steady supply of lemons and the oven would be turned on for the nachos…………..so, I made a Lemon Delicious pudding.  It is a relatively simple combination of butter, sugar, flour and milk along with the eggs and lemon.  Recipe is here

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What is in your pantry?

 

 

 

 

All About Ants

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We had mushroom risotto for dinner but this post is not about a recipe.  As I was beginning to prepare the meal, I went to the pantry for arborio rice and stock powder and discovered…………..ants!  They seemed to be everywhere on one particular shelf and I quickly traced the source to a sticky patch near the jar of honey.  Thankfully, there were no ants in the honey.

Cleaning out and re-arranging the pantry was on my mental ‘to do’ list but it was hastened by the events of this evening.  While the risotto was simmering I set to work.  Since the pantry is relatively modern with melamine shelves, I just needed a cloth and plenty of hot water.  In order to speed up the drying process I used a hair dryer.

Naturally, a bit of rearranging was required and I completed the 2 affected shelves plus the floor of the pantry.

Here is the result – 2 shelves done.  I still need to tidy and sort the 2 undershelf drawers.  The top one contains herbs and spices and the lower one is various seasonings and other small containers.

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On the floor is a paper bag for storing potatoes, a box of the excess of homemade tomato sauce, marmalade, jam, chutney and worcestershire sauce, the attachments for the food processor (stored on the shelf above) and a large stockpot.

The are 2 higher shelves which the ants had not invaded so I have saved them for tomorrow as well.

Here is a before photo.

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Coincidentally, as I sat down to write this post I decided to check my blog reader and there was a post from my dear friend, Julia, on the other side of the world.  Her post was more appropriately titled, Spring Cleaning the Cupboards and contains some great information about ‘Best Before’ dates.

As we are choosing to curtail our social interactions during the COVID-19 outbreak there will be plenty more posts on jobs I catch up on around the house.

 

 

Pantry Staples & Re-arranging

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Yesterday we made a trek of about 80km round trip to Simply Good to stock up on dry goods for the pantry.

The use of bulk bins means that I can buy items without any packaging.  I have used paper bags for a number of years that I reuse over and over again but have recently begun taking my storage jars and having the tare weight recorded before filling them directly.  This makes unpacking a breeze when I get home.

I decided that is was time to tidy the pantry and wipe the shelves before replacing all of the jars.  Here is the end result.

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One of the things that had contributed to some of the space seeming cluttered was the abundance of varieties of loose leaf tea.  I do not drink tea or coffee but GMan does, and of course we like to have it available for guests.

I have read of several people who choose to have a tea/coffee ‘station’ with all of the requirements set up together, however, I had never really considered this as a possibility until yesterday.

This open shelf and cupboard are above the oven and and immediately adjacent to the corner pantry.

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I relocated my small collection of cookbooks to the top cupboard and have made the open shelf the tea/coffee ‘station’.

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The bowl in front of the teapot contains the mesh balls which we use for single serves of tea as we do not buy teabags.  The cork mat next to the bowl is for the other plunger which was being washed when I took this photo.

This does not include the jug which lives in the appliance cupboard or the freshly ground coffee which is refrigerated.

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I am very happy with the result of this re-arranging as it frees up some space in the pantry and keeps the necessities for hot drinks together without cluttering up my bench space.

The Pantry Project – Part 2

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This is a follow-up post about my reorganising of the pantry.  You can read the initial post here.

Once again, there are no before photos which may be just as well because it was not a pretty sight.  My pantry has been been well-organised on previous occasions, however, a few things had conspired and it had spiralled out of control.

This version is a complete departure from my previous methods.  I have decided to group the jars by the type of contents rather than by size.  This means that all of the dried fruit is together, then several types of sugar, various flours and so on.  I will be interested to see how this works out.

Here are a selection of views of the shelves.  Not everything has been placed as yet and I still need to update the labels on some containers.

The top shelf has roasting pans, the dehydrator and pizza maker.

The next 2 shelves are primarily devoted to all of the ingredients which I buy without packaging and store in a selection of containers.

The lower shelf is the grocery items that I buy plus any home-made jam, chutney and sauce.  The breadmaker and food processor are also stored here.  Note:  The food processor was in use when the photos were taken.

The stockpot and tub containing the attachments for the food processor stand on the floor.  The paper bag on the far left is where I keep unrefrigerated vegetables such as sweet potatoes and garlic.

You may have noticed the 2 wire baskets under the shelves.  These are screwed to the underside of the shelves and roll out.  They are some of my favourite features of the pantry and I use them to store small containers.

The upper drawer is for spices and a substantial part of this organising was devoted to the spice drawer.  I have gradually been collecting an assortment of glass Vegemite jars  for storing the spices which I buy from a bulk store.  The jars are about 4 different sizes so I have chosen to utilise them according to the amount of each spice that I generally keep on hand.  They are now labelled on both the jar and the lid for easy identification.  There are still a few more to add.

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The other drawer has yet to be sorted out.

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One of the results of this job has been to locate various items that needed to be used up and identifying a few things that I will never buy again.  I try to avoid recipes/meals that incorporate huge numbers of ingredients that are outside of my regular selection and stick to basic ingredients that can be used in many different ways.

 

 

 

The Pantry Project

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It is hard to believe that it is almost 3 months since I wrote this post about my new labeller.  Although that post was about labelling the small drawers in my sewing room, if I am really honest, my main motivation was so that I could re-organise my pantry and label everything.

Unfortunately, the labeller has languished in the cupboard while the state of the pantry went steadily downhill.  Until yesterday.  The thing that finally prompted me was the arrival of some more Mason jars that I had ordered online.  They would not fit in the cupboard as it stood so this required some major re-thinking.

I am really very fortunate to have plenty of storage space so it was simply a matter of utilising it better.  I have a large corner pantry as well as a floor-to-ceiling cupboard on the other side of the refrigerator.  There had previously been a mix of both food and other items in both cupboards so the first step was to remove the remaining foodstuffs (mostly canned goods and jars) from the cupboard.

I did not take any before photos as I launched into this endeavour early yesterday morning without a specific plan.

This is the cupboard once I had finished it.

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The top shelf is pretty much as it was with the Soda Stream, Easiyo, bucket with spare gas cylinder and Soda Stream bottles and pasta attachments for my KitchenAid mixer.  The pasta attachments were previously in the corner pantry.

The second shelf has 2 plastic tubs of glass jars and bottles which I use for storing juice and homemade sauces.  I have culled these considerably over a period of time as I have invested in more Mason jars.  In fact, I was able to swap them from a large and medium tub to a medium and small tub and move them from the top shelf of the corner pantry to this shelf which means they are much more accessible.  The large plastic tub fits neatly in the bottom of one side of the wardrobe in the sewing room so I will utilise it there.  But first, I have to finish the cupboard and the corner pantry.

The third shelf is various sizes of Mason and Weck jars with some spare lids and bands as well as a pair of lifting tongs from my most recent order.  These will make retrieving jars from the hot water bath much safer and easier.

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The bottom shelf is 4 buckets of bread flour – 2 white, 1 wholemeal and 1 rye.  This is GMan’s domain as he amkes the bread.

The corner pantry is still a work in progress but more about that tomorrow.

Cooking From the Cupboard

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My last port focused on using fresh, seasonal produce – mangoes in my case at the moment.

Tonight I am sharing what I cooked today.  Using mostly ingredients that I have on hand in the pantry, refrigerator and freezer I had a big cook-up and made the following:

Bolognaise sauce
Choc fruit and nut balls
**Pizza bases (gluten free)
**Refried beans
Chilli con carne
**Muesli (gluten free)
**Mexican quinoa

We had Mexican quinoa for dinner and have enough for our lunches on Monday.  The bolognaise sauce and zucchini noodles will be for dinner tomorrow and there are 4 serves (2 meals x 2 people) in the freezer.  6 pizza bases are are par-cooked and frozen.  8 serves of chilli con carne are in the freezer.  3 dozen choc fruit and nut balls in the freezer and ready to be added to lunchboxes.  The muesli container is refilled and will last mea couple of months.

The items marked with ** have already been covered in previous blog posts and the links can be found by clicking on the tab near the top of the blog “Recipes – Food”.

Here is the recipe for the bolognaise sauce.

BOLOGNAISE SAUCE

250g mince
1 cup dried red lentils
1 onion, finely chopped
2 cloves garlic, crushed
Frozen cherry tomatoes + dried tomato powder
1 tablespoon dried mixed herbs
2 teaspoons vegie stock powder
1/3 cup red wine

Pour boiling water over lentils – allow to stand for at least 2hours. Saute onion and garlic, add mince and brown. Add remaining ingredients and simmer for 45 minutes.

You could use canned tomatoes plus tomato paste. Mine are from the garden.

I use a large soup ladle to portion up the mixture.

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The chilli con carne is the same basic mixture but I omit the mixed herbs and add the following.

2 cups kidney beans (I soak and cook my own but you could use canned ones)
1 cup refried beans
1 teaspoon chilli powder
1 teaspoon smoky paprika
Tabasco sauce to taste

I will add the recipe for the Choc fruit and nut balls in the next day or so.