A year or two ago I was mulling over what write about (in this very blog) and did what I always do when I am stalling… opened my pantry.
And therein lay the answer!
I’d been looking for a snack but I realised that the obscure edible delights from around the world that make up the contents of this foodie’s pantry could be a story in themselves.
And as it happens it’s become one of the most popular stories on my blog so clearly I’m not the only culinary voyeur out there.
Last time my pantry held such treasures as Greek mahlepi, pumpkin seed oil and raw liquorice powder.
Fast forward to now and trips to Sweden, Russia, LA, France, Argentina and Brazil have influenced the current selection of pantry items. So let’s take another look inside and see what we can find.
Ambrosia is a Brazilian dessert I discovered in Iguazu Falls this year which I couldn’t get enough of. It’s essentially milk cooked with brown cane sugar and cinnamon sticks so akin to a sweet textured custard. I’ve been eating it from the jar with a spoon and it’s so rich I am forced to stop after a few mouthfuls.
I really love roesti (who doesn’t love fried potatoes?) and it’s always been significant to me as it’s one of the first things I cooked from mum’s cookbooks when I was a little girl. The packaged version is not as good as freshly made but I always buy loads when I’m in Switzerland because I feel it’s more authentic. Although the joke’s on me because looking closely at the packet I see this ‘Swiss Potato Roesti’ was made in Lichtenstein – false advertising!
I bought the chimichurri in Buenos Aires in April, specifically on this Parrilla food tour. Chimichurri is an icon of Argentina and no Sunday asado is complete without this delicious mix of herbs, peppers and garlic. This particular version was made by the guide’s abuela Caty and according to the label is ‘the best in the country’. No family bias there I’m sure.
Cloudberries. Again! After devoting not one but two posts to this insanely amazing berry I’ll keep this brief. This particular cloudberry jam was from a street market in Skelleftea, up in Swedish Lapland, the same place I devoured fried camembert with cloudberry jam. Which means I had better buy me some camembert, stat.
Gold salt. Now this is a bit ridiculous and I bought it purely for ostentation. What better to finish off a dish than gold Himalayan salt? I came across this and its cousins – silver pepper, rose gold salt – in St Jean de Luz earlier this year. I was so blinded by the bling I almost walked away with one of each but then talked myself out of it as it would have added a few kilos to my luggage at the starting point of my trip. I can’t wait to add a touch of gold rush to every plate. Read More