When I ask my readers for feedback about Cuisine-à-Vous I often get heart-warming responses, like “you really inspire us to cook differently using the same ingredients”, “I love the new combinations of flavors you keep surprising us with”, “I like your style of writing, it’s trendy and clearly written”, …
These are all compliments that motivate me to keep doing this and keep developing my already existing interest in the culinary world. A heartfelt thank you for all your enthusiasm!
Because I want to keep improving I also really appreciate any constructive criticism. One subject that keeps coming up and over which I’ve repeatedly racked my brain is the following: “they’re all original recipes but you often use ingredients that I don’t have at home”.
Now that’s a tough one… So I took the time to write this article and I hope I can answer your question. In this article I will discuss how I organize my kitchen and I want to help you manage your pantry differently. And for those of you thinking that these (seemingly) atypical spices just happen to grown in my pantry, you’re wrong.
Let me start with the foundation of my kitchen, with what is like a bible to Cuisine-à-Vous: I always work with a week menu.
Every week I set aside some time to think up a list with the menus for the coming week, taking in to account any activities that I planned.
Based on this I compose my grocery list, take it to the store and load up my shopping cart.
Organizing it this way will make sure that you don’t have to worry about what to eat once you come home after a long day at work, as you’ve already planned this the week before.
Try it out, you will notice that you will no longer see cooking as a chore and by taking the time to make the list you save yourself a lot of time during the rest of the week.
Another subject I’d like to touch is making the grocery list itself: naturally it contains all sorts of recipe specific ingredients, but I also make sure I have a basic stash of ingredients at all times to be able to quickly make muffins for the next day or an extra side salad when necessary.
Below I will share with you my basic stash of ingredients (besides salt and pepper). All of the products have a good long expiration date, allowing you to keep them in your pantry for quite a while.
Have fun cooking and remember: one day it will be you who’ll make the onions cry!
These products are always in stock at Cuisine-à-Vous: