A specification of the ingredients that I use my recipes:
– flour = all purpose flour
– sugar = white granulated sugar
– butter = unsalted butter
– eggs = medium sized chicken eggs
– vanilla = the vanilla you prefer, the amount depends on which kind you use. I either use vanilla sugar (fake vanilla), or real vanilla extract
– cheese = Dutch gouda, young for a milder flavour, aged for more oomph
– cream = whipping cream (~35% fat)
– all fish I use is MSC or ASC certified


A small note on vegetarian/vegan recipes on my website. A vegetarian does not eat any meat, poultry, game, fish, shellfish or by-products of slaughter. And it is in the last bit that it can get a bit difficult, it is not always clear if an ingredient is animal derived, and it can be in products where you don’t expect it as well. So make sure you read food labels well! Gelatin, which is used in making desserts and is omnipresent in jellies and jelly-like candies, is derived from animal bones. Not all cheeses are suitable for vegetarians, because non-vegetarian cheeses are made with rennet from a calves stomach. And there is quite a list of E numbers (like E120 carmine, from crushed female cochineal insect) and additives that are not suitable for vegetarians either. There are also processes which use animal products, like bone char as filter for refined sugar, and isinglass (from the swim bladders of fish) or egg whites are sometimes used for the clearing of beer/wine/cider, but where the animal ingredient is not present in the final product. An extensive list can be found here (I’m not really into PETA, but they do have the most extensive list on animal derived products that I could find) and you can find a list of E numbers that can have an animal origin over here.
For vegans, it is a bit more strict: vegans do not eat dairy products, eggs, or any other products which are derived from animals including honey. So the list of unsuitable ingredients, E numbers and additives gets longer as well, for example lactose and casein (from milk) and lecithin (sometimes from eggs) are not suitable to eat. Vegans usually don’t use wool, leather and silk either, and will use toiletries that don’t contain animal derived products and aren’t tested on animals.
Not all vegetarians and vegans are similar, some may want to avoid all possible traces of animal products and will avoid all the things mentioned above, others may not be that strict about it. It often depends on the reason why someone has become vegetarian/vegan. When you are vegetarian or vegan yourself, you will know what you will and will not eat and you can adjust my recipes accordingly. When you are not vegetarian or vegan yourself, but cook for someone who is, just ask how strict they are to make sure you’re not feeding them something that they don’t want to eat, but you’re not sweating over something they don’t care about either. Common pitfalls in cooking for vegetarians: using beef or chicken stock in a dish for a vegetarian, using non-vegetarian cheeses, using worcestershire sauce (contains anchovies). Common pitfalls in cooking for vegans: using butter (margarine isn’t always vegan either!) or a splash of cream, using pasta/noodles that contain eggs or bread that contains egg/milk. And of course always read food labels, because you never know what is lurking in there.


Below are the products I generally have in my pantry. It is well-stocked, so I can always make something even when I cannot go to a shop, and it is easy to jazz up a dish with some spices if necessary, and having everything available for most curries.

Oil, vinegar and other condiments
Olive oil
Sunflower oil (to fry in)
Neutral vegetable oil (for baking cakes etc; f.e. arachide, corn, canola, rice, soy)
Sesame oil (for Asian dishes)
Walnut oil (for dressings)
Light soy sauce
Ketjap Manis (Indonesian sweet soy sauce)
Reduced salt Japanese soy sauce
Balsamic vinegar
White wine vinegar
Apple cider vinegar
Worcestershire sauce
Stock cubes (chicken, beef, vegetable, fish)

Dried herbs and spices
Salt (fine and coarse sea salt)
Special salt (I have Himalaya, very salty and pink; Black, has a smoky flavour)
Black pepper (invest in a good mill, it is worth it)
White pepper
Szechuan pepper

Mild paprika
Smokey paprika
Cayenne pepper
Chilli powder
Dried chillies
Garlic powder

Curry powder (surinam (hot) and djawah (mild))
Garam masala
Tandoori masala
Mixed Proven├žal herbs
Mexican mixed spices
Cajun spice mix
5-spices (Chinese mixed spices)
Ras el hanout
Speculaas/koek herbs (similar to pumpkin pie spices)

Mustard seeds
Nigella seeds
Fenugreek seeds
Cinnamon (sticks and powder)
Star anise

Bay (leaves and powder)
Juniper berry

Coriander leave

Home-grown herbs
Parsley (flat and curly)
If you have the space, sage, chervil and tarragon are also very nice to have.

Different kinds of pasta (spaghetti, tagliatelle, whole grain penne, farfalle)
Different kinds of rice (basmati, arborio, brown, dessert)
Couscous, egg-noodles, polenta, quinoa, lentils, dried beans, pearl barley, oats
Flour (normal, self-raising, whole grain, 00 hard wheat flour)
Sugar (white granulated, cane, light brown, powdered)
Stroop (sort of molasses in English)
Vanilla, vanilla sugar, baking powder, baking soda, yeast
Cocoa powder, espresso powder, milk powder
Raisins, walnuts, cashew nuts
Different jars and cans (soup, tuna, mackerel, canned tomatoes, tomato paste, coconut milk, corn, pineapple, apple sauce, condensed milk)
Onions and garlic
Bake-off bread and tortilla’s
Cream (UHT sterilized)
A bottle of red and a bottle of white wine

Butter, milk, eggs, cheese
Sambal (oelek (usable as chili), badjak)
Some other sambals and curry pastes
Lemon juice
Santen (condensed coconut milk)
Trassi (fermented shrimp paste)
Dijon mustard, grainy mustard, ketchup, mayonnaise

Chicken breast
Minced meat (half and half pork-beef)
Asian supplies (lombok peppers red and green, rawit peppers red and green, lemon grass, lime leaves, curry leaves, pandan leaves)
Frozen fruits
Puff pastry