There are few things as upsetting as reaching for an ingredient, only to find out it expired three weeks ago. From oatmeal to condiments like soya sauce, here are five foods with a long shelf life, along with some helpful storage tips.  

Oatmeal  

How long it lasts: Two to three years 

Oatmeal, the number one nutritious (and delicious) breakfast for many, is jam-packed with essential vitamins, minerals and fibre, making it the perfect food to stock up on in your pantry. “Regular and quick-cooking oats can last in the pantry unopened or resealed for two to three years,” says Laura Burak, a registered dietitian and founder of Laura Burak Nutrition.  

Storage tip: If you want to store your oats for a long while, keep it in a cool, dry place in the original cardboard packaging. Additionally, you can transfer it to an airtight container. 

Spoil your family with these scrumptious rooibos, oat and honey cakes. 

Soya sauce 

How long it lasts: Indefinitely (unopened); six months (opened); two years (refrigerated)  

Good news, sushi lovers! You can buy your soya sauce without fretting about the expiration date. Soya sauce is used extensively in Asian cooking and is a fantastic ingredient to stock in your pantry. Plus, it lasts for long whether it’s been opened or not.   

Storing tip: Once opened, store it in the refrigerator. Putting it in your pantry? Keep your bottle away from appliances that generate heat (like a dishwasher or stove). 

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Sugar 

How long it lasts: Two years 

Most of us go through sugar so fast that we never spare a thought about its expiration date. Those white (or yellow or brown) granules that make our world go round can (technically) be stored forever without spoiling. However, for best quality, it’s recommended that you use sugar within two years of opening.  

Storage tip: Keep your sugar in an airtight, moisture-proof container on a cool, dark shelf in your kitchen. 

Tea 

How long it lasts: Six to twelve months 

From Ceylon and Earl Grey to our beloved rooibos, tea is a popular warm (or cold) beverage enjoyed by most. Depending on the quality, looseleaf tea’s shelf life can extend a year longer than tea bags. Additionally, the type of tea (like aged white tea) can determine the lifespan and even improve with age, while others (herbal teas with added oils) have a shorter shelf life.  

Storage tip: Keep looseleaf tea and tea bags away from moisture and stow them in a sealed container for best results.  

 

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This yummy strawberry and basil iced tea will cool you off during summer’s heat 

Dried fruit 

How long it lasts: Twelve months 

What do you do when you don’t have fresh fruit on hand? Reach for dried fruit (in moderation), of course! Whether you snack on it, throw it in a potjie or use it for baking, dried fruit is a versatile ingredient to stock in any pantry. 

Storing tip: Keep it in tightly sealed containers. Additionally, you can pop it in the freezer to extend its shelf life even more. 

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What would this time of year be without some dense fruit cake doing the rounds? Give yours a fresh spin with juicy granadilla.

MAKES 1 // COOKING TIME 1 hour 30 min, plus soaking time

INGREDIENTS
For the fruit cake
400 g mixed glacé cherries
50 g raisins
50 g mixed peel
100 ml granadilla pulp (6–8 granadillas)
Zest of 1 lemon
Zest of 1 orange
300 g flour
100 g ground almonds
100 g walnuts or macadamias
2 tsp baking powder
1 tsp salt
220 g butter, softened
200 g sugar 
5 eggs
1 tsp vanilla essence
1 tsp almond essence
3 tbsp milk
Brandy, to feed, optional
For the granadilla icing
250 g mascarpone
3 tbsp icing sugar
Pulp of 2 granadillas, plus to decorate
250 g white fondant
Edible glitter

METHOD
For the fruit cake
1. Soak cherries, raisins and the mixed peel in granadilla pulp for at least 8 hours (or overnight). Add the zest after soaking.
2. Preheat oven to 170°C. Grease and line a cake tin.
3. In a bowl, mix flour, ground almonds, walnuts or macadamias, baking powder and salt.
4. In another bowl, beat the butter and sugar until fluffy. Add eggs, 1 at a time, beating between each addition. Add both essences.
5. Strain the soaked fruit, reserving the granadilla pulp. Add the fruit to the flour mixture, stirring to coat.
6. Add ½ the flour mixture to the butter mixture; add the granadilla pulp and milk; add the remaining flour mixture.
7. Spoon into the cake tin. Bake for 1 hour 15–20 minutes, until a skewer comes out clean. Remove from the oven and allow to cool.
8. If you like your fruit cake with brandy, you can spoon some over the sponge a few days before Christmas. Allow it to absorb fully before icing. If you are not using brandy, you can ice your cake immediately.
For the granadilla icing
1. Beat mascarpone, icing sugar and pulp.
2. Roll out fondant and cover the sides of the cake. Spread the mascarpone on top. Decorate the cake with glitter.

The post Last minute granadilla fruit cake appeared first on MyKitchen.

There is such a wonderful abundance of fruit on our supermarket shelves, come this time of year! Because all of these delightful offerings are in season, your favourite summer fruits are much cheaper now than they will be in the wintery months. We suggest you make the most of it!

1. JAM: Blend 1 kg fruit with 1 kg sugar and the juice of 1 lemon. Boil for 5–10 minutes, then seal the hot jam in sterilised jars.
2. DRIED FRUIT: Slice fruit (and remove any seeds or pips) then spread out on baking trays. Place in an oven at a low heat for several hours until dried out. Store in airtight containers, or freeze for longer periods.
3. COMPOTE: Bring 500g fruit to the boil with 50g sugar and 2–3 tbsp water (or lemon juice, if you like it tart). Simmer for 3–5 minutes, until the fruit is cooked but still holds its shape. Leave to cool, then freeze for up to 3 months. This works best with berries.
4. BOOZY INFUSIONS: Mix fruit with sugar and alcohol (cherries and brandy, litchis and vodka, peaches and gin work well) and store in a cool, dark place for 3 months to infuse. The fruit makes a great dessert topping!
5. SMOOTHIES: Chop and freeze berries, mangoes or nectarines. Later, whip up a smoothie for an instant taste of summer in the cooler months.
6. ICE LOLLIES: Blend and freeze fruit for traditional lollies, or freeze whole pieces of soft fruit in water. Great for moist fruit such as watermelon and litchis.

The post 6 ways to prolong summer fruit appeared first on MyKitchen.