6 | | 7 THE UCB COOKBOOK To begin your culinary journey at UCB, you don’t need a fullyequipped kitchen from day one. Here’s what you’ll actually need to create the delicious recipes in this book, plus some smart shopping tips to keep costs down. ESSENTIAL UTENSILS The must-haves • Sharp knife Your best friend for chopping everything from onions to chicken • Chopping board Get a decent-sized one that won’t slide around THE BASICS • Wooden spoon Perfect for stirring curries, pasta sauces and everything in between • Can opener Essential for tinned tomatoes, beans and coconut milk • Measuring jug and spoons For getting quantities right, especially with spices • Large mixing bowl Great for marinades and mixing ingredients • Colander / sieve For draining pasta and washing rice • Medium saucepan with lid Your go-to for rice, pasta, and soups • Large frying pan Perfect for stir-fries, chicken and crispy dishes Nice to have (but not essential) • Blender (though many recipes can be adapted without one) • Baking tray (if you want to try the roasted dishes) • Grater • Garlic press (or just use your knife) STORE CUPBOARD ESSENTIALS Spices and seasonings (Buy small quantities first - you can always get more) • Salt and black pepper • Garlic powder / granules • Cumin powder • Coriander powder • Garam masala • Paprika • Turmeric powder • Chilli powder (if you like things hot!) • Curry powder Oils and basics • Vegetable oil (for most cooking) • Olive oil (for dressings and Mediterranean dishes) • Tinned chopped tomatoes • Tomato paste / puree • Coconut milk (great for curries) • Plain yogurt • Lemon juice (fresh or bottled) • Soy sauce • Honey or brown sugar
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