10 things you didn't think you could make at home

Rohit Nair tells you how to be a star in the kitchen - and a super-saver in the household - by rustling up stuff you'd normally have to run to the supermarket for

1. Peanut butter
Blenders are amazing! Everyone should get one - or at least a food processor - because with it, you can make all sorts of delicious things at home. And why would you want to when you can buy them all at the local supermarket, you ask? Well, for starters, you're not going to be adding any chemicals, preservatives, additives or numbered food colouring (even so-called healthier alternatives come loaded with artificial sweeteners and ingredients derived from genetically modified crops). You also save a lot of money, keep your monthly grocery bills down, ensure that your family eats healthy, and you get to show off some awesome culinary chops. So here are 10 things you can start making at home, with few ingredients, big flavour and wholesome goodness:
What you need: Peanuts, salt, jar to store, blender/processor
This delicious spread can go a long way in your kids' - or even adults', because who doesn't love peanut butter (except if you have a peanut allergy, in which case, boo hoo) - lunchboxes. A peanut butter sandwich is perfect for a snack or you can gourmet it up by making peanut butter French toast. Just think about that for a second. then add some Nutella.
All you need is a good amount of peanuts (depending on how much you want to make and what size jar you have to store it in), a little salt and a food processor. Remember to dry roast/toast the peanuts so that the oils are released more easily and your peanut butter gets a delightful nutty flavour. Blitz away, stopping occasionally to scrape the sides. In a few minutes, you'll have delicious, creamy, peanut butter. If you want it crunchy, roughly chop (or crush with rolling pin) some of the roasted peanuts and mix with the peanut butter.
STORAGE: Store peanut butter in an airtight jar in the refrigerator for up to a month. (Note: oil separation is natural. Simply mix before serving.)
2. Hummus
What you need: Chickpeas, tahini, lemon juice, salt, blender/food processor, jar to store
This one is super easy to make too, and is definitely cheaper than dropping Dh10-20 to get store-bought or restaurant ordered hummus. The best part is you can do all sorts of things with it - add roasted red peppers, smoked paprika, roasted pumpkin, beetroots... it's extremely versatile.
Blitz soaked raw chickpeas (or canned; in water) with tahini (sesame seed paste), lemon juice and salt in a food processor. If you want, you can add paprika or even roasted red peppers to give your hummus a robust flavour and colour. No preservatives, no dated produce from the deli, just good eating!
STORAGE: Store in an airtight glass jar in the refrigerator for up to 10 days. (Tip: add a few spoons of olive oil on the top.)

3. Croutons
What you need: Leftover/stale bread, butter, jar or freezer bag to store
You know what makes tomato soup good? Quality tomatoes. You know what makes it even better? Croutons! And instead of buying croutons at the store, you can chop up leftover bread (works best with stale bread, especially leftover loaves of baguettes) and make some delicious ones at home. Toast them with some butter, or even better, toast them in the oven with some crushed garlic, rosemary and Parmesan cheese for croutons everyone will rave about!
If you've got fussy kids who won't eat the crusts of bread, don't fret. Instead of throwing them away, mix them with leftover bread and blitz in a food processor to make breadcrumbs. Season with rosemary, salt and pepper, or even roasted cumin, to add amazing flavour, which works particularly well if you're making mac and cheese or baked chicken.
STORAGE: Store them in a tin or freezer bag and use as required. They are good to keep for a month.
4. Pesto
What you need: Fresh basil, pine nuts, pecorino/Parmesan cheese, garlic, olive oil, salt and pepper, jar to store
This one's in our kitchen whenever we can find a good bunch of basil in the stores. Just like the guacamole on this list (yup, we've totally got you covered!), pesto is all about the ingredients. Good quality olive oil, basil and cheese go a long way, but you can also make some healthy substitutions that are equally delicious and will save you serious money - a tiny jar of decent pesto (with preservatives) costs upwards of Dh20.
To start, crush a couple of cloves of garlic and blend them with a couple of handfuls of basil (you can substitute basil for the much cheaper spinach or even kale), ¼ cup of grated pecorino/Parmesan and olive oil. Season to taste and use judiciously in homemade spaghettis, pastas and pizzas. You can add a citrusy burst by incorporating a little lemon juice and even flavour it with a little fresh rosemary for a rustic taste. You can substitute the pricey pine nuts with pistachios or the even cheaper almonds. (Tip: toast the nuts for better flavour.)
STORAGE: Store in an airtight jar with olive oil in the refrigerator for up to 2 weeks or freeze for up to a month.
5. Salsa
What you need: Tomatoes, onions, chillies/jalapeños, coriander, lime, salt, jar to store
Tomatoes are great for a whole bunch of things, but if you've got some good quality tomatoes in the market for cheap, there's nothing like a good salsa. You'll be saving yourself quite a bit of money too, as branded salsas in a jar cost upwards of Dh20 and they're not always additive-free.
Chop up the tomatoes (tip: mulch up a couple to get a saucy texture) and add fresh coriander, lime, onions and jalapeños. You can even use pickled jalapeños if you like. The one thing you'll need from the store? Chips!
STORAGE: Stored in an airtight jar, homemade salsa will keep for a few days, that's if it doesn't get gobbled up!
5. Guacomole
What you need: Avocados, onions, chillies/jalapeños, tomatoes, coriander, lime and salt
You probably thought that you only get guacamole in jars or at restaurants, but you couldn't be more wrong. People make guacamole at home everyday all across Central and South America because who in their right minds would want to eat it out of a jar? But here's the catch: you need good avocados. And although they may cost you about Dh20/kg (Hass Avocado is what you're looking for), it's still cheaper and healthier to make guacamole yourself.
Score the avocados (tip: they're ripe if black and slightly soft when pressed) and scoop out. Add chopped tomatoes, if you want, onions, jalapeño/Serrano peppers, salt, lime and fresh chopped coriander. Mash together (less, if you want it more chunky) and serve. If you're storing it for later, save the pits - they help to slow down oxidation, which is basically what turns the green avocado flesh black - and make sure you cover it tightly with cling film. Also, remember that if the top turns black, you can simply scrape off the top layer and eat everything else!
STORAGE: Guacamole will stay in the fridge for up to three days. Save the pits and make sure you cover the guacamole tightly with cling film to prevent oxidation.

7. Tomato sauce
What you need: Tomatoes, salt and olive oil, jar to store
See? We told you tomatoes were great! And everyone loves a good marinara, whether they're in spaghetti and meatballs, a simple penne tossed in marinara or even on pizza.
Blanch tomatoes in hot water till you start to see the skin peel off (or drizzle with olive oil and roast in the oven for a delicious earthy taste) and then allow to cool before peeling them and chopping them up. Make sure you purée some using a blender or a food processor. Then sauté with a little olive oil - and here you can add onions, garlic, thyme, oregano, rosemary, basil, even tarragon (make sure the onions and garlic get sautéed before) - and bring to a boil.
Remember to stir occasionally so that the sauce doesn't burn and allow it to reduce to a thick sauce. Cool before pouring into jars or freezer bags.
STORAGE: Stored in an airtight jar, this will keep for 2-3 months. You can also freeze them in freezer bags and extend storage time.
8. Barbeque sauce
What you need: Onions, garlic, brown sugar, vinegar, smoked paprika, ketchup, Worcestershire sauce, salt, jar to store (OK, you probably saw ketchup and thought, "that's cheating"! What if we told you that there are bottles of ketchup available in Dubai with nothing but tomatoes, spices and vinegar - no additives or preservatives? Also, if you don't want to cheat, you can use some of that delicious tomato sauce from the previous tip!)
This spicy, tangy and sweet barbeque sauce is sure to make every outdoor grill a hit. You can use it judiciously when marinating meats and basting roasts as well!
Make sure to finely chop up the onions and garlic and sauté them well, without burning them, and then add the brown sugar, paprika, vinegar and ketchup and cook on a low flame. Add the tomato sauce (or ketchup) and cook until onions disintegrate. Worcestershire sauce is an absolute must, for a good kick to your barbeque sauce, and smoked paprika adds a wonderful smoky flavour and smell. Allow to cool and store in clean, dry jars.
STORAGE: Stored in jars, barbeque sauce can last a couple of months. It can also be frozen in bags.
9. Mayonnaise
What you need: Egg yolks, lemon juice, canola/groundnut/sunflower oil, mustard, salt and pepper, jar to store
Mayo seems complicated, but it's one of the simplest things to make - once you get the method right. Just remember that it does have raw egg yolks. You can choose to use pasteurised yolks instead, or whisk the mayo in a bowl over a hot water bath. Use neutral oils like the ones mentioned - extra virgin olive oil will impart its own flavour, which is not what you want if you want a nice, neutral mayo - and always remember to add the oil slowly, in a steady stream. Once you've got the method down, you'll be making mayo at home like a pro!
The lemon gives it a nice vibrant flavour and the mustard will give your mayo a bit of heat. You can add minced garlic to your mayo and make garlic aioli (yes, that's what aioli is!) and even add some of the zest of the lemon, which goes great with seafood like fried calamari and prawns. You can also add other flavours to your mayo, like paprika, dill, jalapeños.
STORAGE: Fresh mayo will last in the fridge for 2-3 days, 5 at most.
10. Jams and preserves
What you need: Fruits, sugar, lemon, jar to store
Jams are a great way to preserve excess fruits beyond their season, especially berries like strawberries, raspberries and blueberries. Plus, they are fantastic for scones, toast, pancakes, waffles and pretty much any pastry.
Simply chop up your fruits (you can also make jams out of fruits like mangoes and apples) and mulch a few. Add sugar - remember that tarter fruits will need more sugar to balance things out - and lemon (with some rind). Lemon is full of pectin, which will help make the jam last longer and also give it that jammy consistency. Toss and add to a saucepan and bring to a boil. Reduce to a thick slurry and allow to cool. Skim off the foam that will form at the top. Pour into jars, cool and store in the fridge.
STORAGE: Fresh jams will stay for at least a week to about three weeks at most, depending on the fruits.

rohit@khaleejtimes.com

• Food and Dining