Basic white bread.
Basic white bread. Photo Yelena Yemchuk

Seven pantry staples you can DIY

NEXT time you hit the shops, don't reach for a bottle of dead horse, a packet of dried pasta, preservative- packed aioli or salad dressing. Instead try making them yourself at home.

It's easy and the taste is more rewarding. Here are seven trolley favourites you can DIY.

Tomato sauce

INGREDIENTS:

 2kg ripe tomatoes  

 2 medium onions, chopped  

 5 juniper berries  

 5 cloves  

 2 cloves garlic, chopped  

 1tbs paprika  

 1 small cinnamon stick  

 2tbs sea salt  

 1tsp pepper  

 1 ¼ cup sugar  

 2 cups white malt vinegar.

METHOD: In a large saucepan on medium heat, cook off the onion, tomatoes, cloves, berries and garlic for about 45 minutes, stirring every so often until the tomatoes are tender and break down. Add the remainder of the ingredients, stirring occasionally for about 1 hour. The mix should have a thick and saucy consistency. Strain through a fine strainer and discard the solids. Cool the sauce and bottle. Store in the fridge. Makes a litre.

Garlic aioli

INGREDIENTS:

 2 cloves garlic, peeled and finely chopped  

 2 egg yokes  

  ½tsp sea salt  

 1 cup extra virgin olive oil  

 2tsp dijon mustard  

 1tsp warm water  

 1tsp white vinegar  

  ¼tsp ground black pepper.

METHOD: In a medium mixing bowl add egg yolk, garlic, dijon and vinegar. Whisk the ingredients together, slowly adding the oil as you go. Make sure you add the oil slowly and don't stop whisking or the aioli will split. Once all the oil is combined, mix in the water, salt and pepper.

Spice rub for lamb

INGREDIENTS:

 3 cardamom pods  

 6 cloves  

  ½tsp ground cinnamon  

 2tbs ground coriander  

 2tbs ground cumin  

 ¼tsp ground nutmeg  

 2tbs ground black pepper corns  

 1tsp turmeric. METHOD: Toast off cardamom and cloves and grind up, then mix in the rest of the ingredients. Run mix over any cut of lamb before cooking. Store any leftover in an airtight container for next time. Forget packet seasonings.

Basic white bread

INGREDIENTS:

 4 cups plain flour  

 4tsp dried yeast  

 4tsp caster sugar  

 1tsp salt  

 2tbs melted butter  

 450ml warm milk.

METHOD: Preheat oven to 170C. Place flour, yeast and salt in a mixer with dough hook. On slow speed, add the milk until all incorporated. Kneed for 4-5 minutes slowly adding the butter. The dough should be soft and coming away from the sides of the bowl. if too wet add a bit more flour. Remove from mixer into an oiled bowl, then cover and rest the dough in a warm place for half hour or until doubled in size. Kneed the dough and shape into a long oval. With a sharp knife cut a shallow slit on top of the dough every 5 m. Let sit for 15 minutes to rise again. Dust with flour and place in oven for 35-40 minutes, until golden brown and sounds hollow when you tap on the top of the bread.

Fresh pasta

INGREDIENTS:

 150g flour  

 150g semolina  

 3 whole eggs.

METHOD: Mix the flour and semolina together on a clean bench. Make a well in the middle of the flour and crack the eggs into the well. Using your clean hands mix the eggs into the flour until combined. Kneed the dough for 10 minutes. Wrap in cling wrap and let sit a room temp for half an hour. Roll out and cut into pasta or use a pasta rolling machine. Cook in boiling salted water for 2-3 minutes. Serve with favourite pasta sauce. Serves four to six.

Red wine vinaigrette

INGREDIENTS:

 ½ cup red wine vinegar  

 ½tbs lemon juice  

 ½tbs salt  

 ½tsp ground black pepper  

 1 ½tsp crushed garlic  

 ¼ red onion  

 1 cups vegetable oil  

  1/3 cup olive oil.

METHOD: Place all the ingredients except the oils in a blender. Blend for 1 minute on high until all is blended together. Put blender on the lowest setting and slowly add the oils, until all is combined.

Honey sesame soy marinade

INGREDIENTS:

 70ml honey  

 60ml soy sauce  

 1tbs oyster sauce  

 2tsp sesame oil  

 1tbs olive oil  

 2tbs toasted sesame seeds.

METHOD: Mix all ingredients together in a mixing bowl. Use marinade on beef or chicken skewers.



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