The ingredients vary from pot to pot, but some tend to be a staple. I take it bit by bit and go with the flow on whatever I am craving at the time. I usually use sundried tomatoes, pickled garlic, flavoured oils and vinegars (including balsamic), sesame seeds, fennel seeds, cheese, then herbs such as basil, thyme, rosemary etc and some spices like chilli flakes, paprika and of course salt and pepper. It really is a case of eating as you make it and seeing what is needed to become what you are craving. | I love savoury foods and I love strong flavours. So when I want a quick snack, I'm often stuck on what to get. Crisps generally don't cut it for me and other favourites involve cooking etc. And then there are the calories to think about (or push to the back of your mind!). And then there is what I call the flavour pot. I can't remember how I truly came up with this, but it definitely developed over time. The basis of the flavour pot is that you just fill it with flavours. Pure and simple. A little bit of texture if you like but other than that, only think about flavour. Then, when you get the desire for a snack, you only take one or two mouthfuls, instead of a bag of crisps. Genius! |
The pots can last between one and two weeks (assuming you have covered the ingredients in the oil and vinegar so they don't start to grow any additions. That is of course if they last that long! I have used flavour pots in pinwheel breads and as a basis for tomato sauces as well, so they really do come in quite handy! If you try them and have any must use ingredients, please comment below so I can try them next time!