Another day, another hack we wish we knew sooner. These TikTok-approved small storage tricks will make your kitchen look way more organised. 

1. Vertical plate storage 

Tired of plate pile-up? Removing your favourite dish from that uneven and too-high stack can often be dangerous, not to mention very noisy. Looking for a simple solution to store your plates? Use vertical bamboo plate holders. This sleek, space-saving hero will help you remove plates without the hassle (and will be much less noisy). Plus, your cupboard won’t look so cluttered. Now you don’t have to wake the entire household when trying to get a plate for your favourite late-night snack! 

@dclutter_home Price | K120 D’Clutter Multipurpose Bamboo Organizer Perfect for Plates, Lids, Trays etc … DM/WhatsApp +260979585535 East Park Mall Lusaka | Opposite Ocha Nyama #bambooorganizers | #plateorganizers | #lidorganizers | #pantryorganization | #kitchenorganization |#decluttering | #dclutter_zm ♬ original sound – dclutter_home

2. Magazine holder for foils and wraps   

How do you keep your rolls of foil, baking paper and clingwrap neat in your pantry? If you have any unused magazine holders lying around, then you have the perfect storage solution! Simply stand one upright in your pantry and neatly place the rolls inside. No more squished boxes or lost rolls hiding in the back of a cluttered drawer – everything stays organised and easy to grab. 

@resooma 4 ways to use magazine holders to organise your home! #cleanwithme #organizedhome #organisationtips #cleaninghacks #rentinghack ♬ Sleepmode – Official Sound Studio

3. Tension rod for cleaning spray bottles  

Need more space under your kitchen sink, but overwhelmed by a jumble of cleaning bottles? A tension rod might be the fix you’re looking for. Just measure the width of the cabinet, place the rod securely between the sides, and hang your spray bottles by their nozzles. Voilà – it’s an instant space-saver!  

@miseenplace_au Clear the clutter under your kitchen sink with this tension rod hack #organising #kitchenhacks #organizingtiktok #organisedhome #cleaning #fyp ♬ Sunny Day – Ted Fresco

Image: Pexels 

The post 3 TikTok kitchen organising tricks you’ll wish you knew sooner  appeared first on MyKitchen.

Trying to decipher foreign ingredients in recipes and cookbooks? Here’s a handy Middle Eastern pantry guide.

Za’atar spice mix  

Sumac is the base of the za’atar spice mix, which makes this a zesty blend. The sesame seeds add a nutty flavour to the mix, which is further enhanced by the depth of the herbs. 

Shop: Faithful to Nature, online at Lebanese Bakery or Atlas Trading Company’s online shop. 

Make it yourself: Combine 3 Tbsp (45ml) each sumac, dried oregano, sesame seeds and ground cumin.

Pomegranate molasses  

Pure pomegranate juice is reduced into a thick, syrupy consistency with an intense sweet and acidic taste (that is to say, use this powerhouse sparingly). This versatile concentrate is used widely in Middle Eastern cuisine, ranging from a simple dressing for salad or roasted veg to creating depth in meat glazes and sauces, or even used in hearty stews.  

Shop: Online at Lebanese Bakery. 

Make it yourself: Simmer 1L pure pomegranate juice, ⅔ cup sugar and ⅓  cup lemon juice together over high heat for 20-25 minutes or until reduced to about ½ cup of syrupy liquid.

Pine nuts 

Best known for their starring role in pesto, these tasty nuts are worth the splurge every now and then. Their oily, rich flavour is somewhere between a nut and a seed. The high (healthy) fat content means an impressively big amount of flavour, but it also means —that they can easily go rancid. Keep refrigerated for 2-3 weeks or freeze for up to 3 months. 

Preserved lemons  

Prominently used in Middle Eastern and North African cooking, you’ll notice recipes such as stews and grain-based dishes call for preserved lemon. You can blitz preserved lemon to a fine sauce that can be stirred in during cooking for a salty and acidic taste. You can also add chunks to a roasting tray or simmering pot to gently permeate through food while cooking. A reminder to cut back on seasoning dishes, as the salt-brined lemons act as seasoning. 

Make it yourself: Place 10 lemons in water for two days, changing water 4 times during this time. Drain and scrub lemon skins clean. Cut 4 slits into each lemon, creating quarters that remain attached at the bottom of the fruit. Fill spaces between quarters with 1½ cups coarse salt, place in preserving jars and fill each jar with boiling water to cover. Add 8 bruised cardamom pods and/or 2 bay leaves to each jar. Top with a drizzle of olive oil. Cool before closing and store for 30 days before using. Patience is key. Make a big batch in winter when citrus is plentiful and cheaper – it keeps for at least three months.

Nine-spice mix  

This spice mix was made popular in the western world by Yotam Ottolenghi, who widely uses the blend in his popular cookbooks. In the last two decades, it has increased in popularity. Born from the Palestinian and Israeli regions, the mix adds warmth and depth to a wide range of meaty and vegetarian dishes. 

Nigella seeds  

These seeds are part of the dill and caraway family. Like poppy seeds, they can be used scattered on top of bread and pair well with lemon and thyme flavours. Can’t find them? Opt for cumin seeds instead.

Fenugreek  

This is mostly consumed in SA as part of curry ‘spice blends and not seen frequently on shelves as a whole spice. The yellow-brown seed has a nutty and slightly sweet flavour, which pairs well with beef, chicken and vegetables. 

Sumac spice 

Tangy, earthy and a distinct pepperiness are the prominent flavours found in this purple-red spice. Sumac berries grow in little clusters on a shrub with long, bright green leaves. These are dried and ground. It can be added at the beginning of cooking (as part of a dry rub on meat or sprinkled on veg that will be roasted), which leaves a lemony tang but softens the peppery taste. Or, it can be added as a sprinkle over meats, veg or dips as a finishing touch that delivers a tart, earthy flavour. If you can’t find it, lemon zest and a bit of ground cumin is second best.  

Shop: Available from Nomu foods or Atlas Trading Company’s online shop. 

Aleppo pepper  

While mildly spicy Aleppo peppers are an everyday ingredient in the Middle East with recipes calling for the dried flakes, it is not commonly found in SA. It can be substituted with hot (not sweet) smoked paprika powder or a touch of harissa paste. Harissa, now popular on South African shelves, is a chilli paste originating from Tunisia (which admittedly is part of the Med), that matches the heat level of Aleppo peppers. 

Flower waters  

Rose and orange blossom water frequent pantry shelves and recipe books of-Middle Eastern authors. Petals of Seville orange blossoms and damask rose blossoms are – distilled in ‘water to create a perfume-like water. The best products – which author Christine Sahadi Whelan says come from Lebanon –will list petals as ingredients. Remember two things: Adding too much flower water will leave an unappetising soapy, perfume-like taste. Orange extract and orange water are not the same and should not be substituted for flavour in the same amounts. 

Shop: Online at Lebanese bakery 

Words by: Liezl Vermeulen

Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine 

Also read:

The post Middle Eastern pantry guide appeared first on MyKitchen.

Say goodbye to pests and stale flavours when you store these four ingredients properly in your pantry.  

Rice 

Rice is the preferred side dish for many, thus it’s a versatile and budget friendly pantry staple. From curry to stew to yummy chicken à la king, it goes with each dish perfectly. Store your uncooked white rice in an airtight container in a cool environment to keep mites away and to keep it from spoiling. Discard it right away if you notice any changes in texture, taste, see signs of mould or if you notice any small bugs among the grains. 

Flour 

Flour should always be on hand for delicious bakes and to be used as a cooking ingredient (think battered fish or chicken). To keep your flour fresher for longer, it should be stored in an airtight ceramic or stoneware container in a dark place (like a cupboard). Keeping it in a dark place will prevent light exposure to the flour, which could cause oxidation and increased heat. You can also place bay leaves in the flour to deter bugs, as it is a natural insect repellent. How do you know if your flour has gone off? Be on the lookout for it turning yellow or grey. It will also have a stale and funky smell. 

Olive oil 

Since we use it so much, it could be tempting to leave your bottle of olive oil open by the stove for convenience, but it’s likely to go bad sooner. Unlike wine, olive oil does not get better with age and should be used within two months after opening. Keep your olive oil in an airtight container in a dark place in the back of your cupboard or pantry. The taste of olive oil should be fresh and fruity: if it tastes like stale nuts or wax crayons, it has gone bad. 

Sugar 

Leaving sugar in the original paper bag you bought it in can be a recipe for disaster. The paper can easily allow moisture and pests (looking at you, ants) to get in. It’s best to store sugar at room temperature in an airtight container. When stored, brown sugar is especially prone to hardening. If you want to soften it up before use, simply add a wedge of apple or a small piece of bread to your container overnight. The moisture from the apple and bread will transfer to the sugar to soften it.  

Image: Pexels

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Purge those expired products from your kitchen shelves, ditch the clutter from your cabinets and get the fridge free of grease and grime for spring. Follow our budget-friendly and practical suggestions and let’s get cracking!  

1. The frightful fridge 

If you only tackle one area or item this spring, ensure it is your fridge. This is where kitchen nasties can lurk, from mould and bacteria to listeria, which aren’t killed by cold temperatures and can cause foodborne illness. “Prevention of messes is the first step to a clean refrigerator. When storing raw meat, poultry, or fish, be sure to separate them from other foods,” says Diane Wright Hirsch, Senior Extension Educator/Food Safety of the University of Connecticut. “Pre-treat the inside of the fridge with a simple, all-purpose cleaner,” advises Melissa Maker (@cleanmyspace) on YouTube. 

@elnazhamai DIY Fridge Cleaner! #fridgecleaning #diycleaner #fridgecleaner #cleanthefridge #hometips #elnazhamaitip #cleaningtipsandhacks #cleaningmotivation #cleankitchen #fridgecleanout ♬ Cool for the Summer – Sped Up (Nightcore) – Demi Lovato & Speed Radio

2. Kitchen-cabinet clear-out

This is often where the unwanted products lurk at the back of the shelf. YouTube cleaning expert, Melissa Maker (@cleanmyspace), says you should “Have two or three microfibre cloths handy and, of course, all-purpose spray,” along with a step stool to reach high shelves. She also advises donating cutlery that hasn’t been used for six months or more to charity to “free up some much-needed space”.      

3. The pantry of shame

This area can become a cluttered nightmare if you leave it for too long. Unpack everything on to a kitchen counter, advises @honeybobabear on TikTok, and “have a pile for keeping and a pile for donating”, once you’ve checked the labels for expiry dates. Following cleaning with a household cleaner, she vacuums any dust and debris away, before returning the ‘keep’ items, which can be organised into labelled baskets. Remember to place items at the front that are close to their expiry date, so they are used first!  

@elnazhamai DIY Fridge Cleaner! #fridgecleaning #diycleaner #fridgecleaner #cleanthefridge #hometips #elnazhamaitip #cleaningtipsandhacks #cleaningmotivation #cleankitchen #fridgecleanout ♬ Cool for the Summer – Sped Up (Nightcore) – Demi Lovato & Speed Radio

4. Don’t forget the oven 

It is the place we hate cleaning most, but it’s just as important to disinfect as the fridge. Store-bought oven cleaners can be effective but also highly toxic and expensive. For those reasons, it’s worth trying baking soda and vinegar, advises @CleanFreakGermaphobe on YouTube. “Make a thin, runny paste … the consistency of glue”, out of baking soda and water and “smear it everywhere on the oven, preferably for a couple of hours”, before spraying with vinegar for a great grease-buster that can simply be wiped off. 

Image: Pexels

The post Tips and tricks for reorganising kitchen cabinets and fridge  appeared first on MyKitchen.

A well-stocked pantry is the key to quick and easy meal preparation. With the right staples on hand, you can whip up delicious dishes without the need for frequent grocery trips. Here are five essential pantry staples to always keep stocked.  

Canned tomatoes 

Canned tomatoes are incredibly versatile and can be used in a variety of dishes, from soups and stews to sauces and casseroles. Whether diced, crushed, or whole, they add a rich, savoury base to many recipes and are a must-have for any pantry. 

Beans and legumes 

Beans and legumes, such as kidney beans, chickpeas, and lentils, are excellent sources of protein and fibre. They can be used in salads, soups, and main dishes. Canned beans are convenient for quick meals, while dried beans are cost-effective and can be cooked in batches for future use. 

Rice and pasta  

These staples are the backbone of many meals and can serve as a base for a variety of dishes. Brown rice, white rice, and various types of pasta are all great options. They have a long shelf life and can be paired with vegetables, meats, or sauces for a satisfying meal.  

Broth and stock 

Keeping vegetable, chicken, or beef broth on hand can elevate your cooking. Broth adds depth of flavour to soups, stews, and sauces. Choose low-sodium varieties to control the salt content in your dishes. 

Spices and seasonings 

A good selection of spices and seasonings can transform any dish. Essential spices like salt, pepper, garlic powder, paprika, cumin, and oregano should be pantry staples. They allow you to enhance the flavour of your meals and experiment with different cuisines. 

@scheckeats ep. 1 SPICES #spices #seasoning #cooking #college #collegeeats #foodtiktok #collegecooking #collegefood [IB @sophie.alysse @theres.food.at.home ♬ Gravity Falls Intro (Electro) – Blaze Blue

Having these five pantry staples on hand ensures you’re always prepared to create delicious, home-cooked meals with ease. 

Image: Zhann Solomons

The post 5 essential staples your kitchen (always) needs  appeared first on MyKitchen.

Keep your pantry stocked (and your grocery bill low) with these must-have grocery items. But don’t underestimate its flavour and nutritional value! Here are why these pantry staples rock, plus yummy ways you can use them. 

Pilchards 

Tinned fish like pilchards are the perfect pantry staple when your budget is tight. This tasty and versatile fish goes well with stews, curries, pasta and even on a slice of toast! It’s not only yummy but nutritious as well. Pilchards are packed with vitamin D to help keep your immune system healthy. So, make sure to grab a tin on your next food haul. 

In need of a quick and tasty lunch? Impress your friends with this Buddha bowl with pilchard’s recipe. All you need is ½ cup cooked brown rice,1 Tbsp chopped parsley, 1 tsp vegetable oil, 5 baby tomatoes (quartered), 1 mini cucumber (sliced) zest and juice of ½ lemon, 155 g tin pilchards in tomato sauce (flaked) and a handful of coriander. 

Mix the rice, parsley and oil. Toss tomatoes, cucumber, lemon zest and juice together and season to taste. When ready to eat, build your bowl with the rice at the bottom, then the pilchards, salad and coriander. And voila! 

Brown rice 

Delicious, nutritious and versatile – it’s no surprise that brown rice is on this list. While there are various types, rice is commonly categorised into white and brown rice. It’s the base of most of the world’s delicious cuisines like curries, stews, sushi and even desserts like rice pudding. “Rice is a staple in diets all around the world and provides a rich source of carbohydrates which is the body’s primary fuel,” says registered dietitian Stefani Sassos. 

But why brown and not white rice? This healthy grain is affordable and jam-packed with protein and fibre, which stabilises your blood sugar levels and keeps you fuller for longer. This whole grain is a budget-friendly staple is a must in any pantry.  

 

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Try these yummy brown rice recipes: 

Beef stir-fry with brown rice 

Brown rice pilaf 

Smoked snoek bowls with veggies and brown rice 

Frozen veggies  

A great way to avoid wastage is to buy frozen veggies. It’s often a cheaper alternative to fresh vegetables, and because you can buy mixed variants, it’s a fantastic source of nutrients in just one bag. From frozen spinach, broccoli and carrots to corn and peas, use your frozen vegetables to spruce up any meal and pop the rest back in the freezer to save it for the next delicious feast. 

These delicious frozen fruit and veg recipes perfect for busy schedules.  

Peanut butter 

From nutty sweet treats to being the key ingredient in your favourite Thai dishes or simply enjoyed on a slice of toast with banana (yum) – peanut butter is a delicious and versatile favourite in every household. Boost your plant-based protein intake when you eat peanut butter. Plus, it’s jam-packed with vitamins and minerals and contains heart-healthy fats that help lower bad cholesterol. 

Try these tasty sweet and savoury peanut butter dishes: 

Deconstructed chicken pies with peanut butter 

Peanut butter clusters with white chocolate and cranberries 

Mascarpone, peanut butter and banana tart 

Sugar snap pad Thai with peanut sauce 

Photography: Unsplash

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