Baker & Spice Dubai, Staples for your Store Cupboard

Yael Mejia of Baker & Spice runs her restaurant kitchen in exactly the same way that she would run her home kitchen.  She firmly believes that a well run household kitchen shouldn’t be throwing away food – both from an environmental and economic viewpoint.

Yael says, “Become a savvy food shopper – don’t buy more than you need and make sure that you make full use of leftovers.  For example leftover roasted root vegetables chopped with chickpeas makes a great couscous salad”.

Yael recommends that every home should keep the following staples to hand in the store cupboard, with which, together with fresh produce, you can whip up tasty suppers and meals in minutes:

·    Eggs – make them free range, organic and local - a great “fast food” but don’t keep them in the fridge, and use within three weeks of purchase
·    Condiments – salt, pepper, olive oil, mustard, vinegar, capers
·    Beans – tinned or dried (but if dried remember to plan to soak them before use) chickpeas, lentils etc
·    Garlic onions and lemons
·    Tinned Tomatoes
·    Rice – any kind according to your preference
·    Pasta
·    Good quality home-made pickles

Yael also added that in recent years much has been made of product expiry dates: “Ignore the labels – go for the ‘sniff’ test – if it smells how it is supposed to then it is fit for consumption.  Otherwise remember you can always freeze dishes until you are ready to enjoy them”.

About Baker & Spice Dubai
At Baker & Spice Dubai we are passionate about quality, taste and context. The Dukkan al Manzil kitchen, our central kitchen and bakery, runs like a home kitchen, inspired daily by the fresh produce to hand. We look to the local region for produce and ideas to create the dishes we serve.  We also jam, curd, chutney, pickle and preserve, and bake our daily bread using original recipes and traditional artisan methods.

Our menus reflect what is in season and in peak condition, both locally and within the region. Baker & Spice is an ethical business, dedicated to sourcing food in a way that minimises our food miles and carbon footprint so the journey from field to plate is significantly shorter.  Chickens come from Al Ain, fish and shellfish from Oman, during the winter season, vegetables come from Abu Dhabi, Dubai and Sharjah.

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During the growing season produce is picked for us early in the morning and is in our kitchen by midday. The range of vegetables available at the weekly Friday Farmers’ Market on the Terrace – the only farmers’ market genuinely dedicated to farmers and local farming – is brought to you in the same way.

Baker & Spice Souk Al Bahar is open for foodies from 08.00 – 23.00    Tel 971 4 425 2240
Breakfast, Lunch, Afternoon Tea, Dinner and everything in between.

Baker & Spice at Dukkan Al Manzil is open from 07.00 – 23.00    Tel 971 4 427 9856
Bakery, Shop and Café

Baker & Spice Marina Promenade, Dubai Marina opening soon

Website www.bakerandspiceme.com
http://www.facebook.com/bakerandspicedubai