Natasha’s Pantry

Natasha’s Pantry At Natasha’s Pantry, we’re bringing old traditions to modern kitchens.

We share easy, wholesome recipes, healthy swaps and practical tips on preserving, gardening and cooking from scratch helping modern families feel confident in the kitchen again.

16/04/2026

🌿 Homemade Beetroot Chutney (with a little kick 🔥)

Had some beetroot sitting around and reused a few jars from butter chicken the other night turned into this absolute winner 👌

Ingredients
• 4–5 medium beetroot (peeled & grated)
• 1 onion (finely chopped)
• 2 apples (grated)
• ½ cup raisins or cranberries (optional) I used both 😜
• 1 cup brown sugar
• 1 cup apple cider vinegar
• 1 tsp salt
• 1–2 tsp fresh grated ginger
• 1 clove garlic (crushed)
• 1 tsp mustard powder (or seeds)
• ¼–½ tsp cayenne pepper (depending on how spicy you like it)

Method
1. Add everything into a large pot.
2. Bring to a gentle boil, stirring until sugar dissolves.
3. Reduce to a simmer and cook uncovered for 45–60 minutes.
4. Stir occasionally until thick, glossy and jam-like.
5. If too thick, add a tablespoon of hot water or a splash of vinegar. I blended mine with a hand blender a little
6. Spoon into clean, sterilised jars while hot.

Tips
• Tastes even better after a few days 👌
• Perfect with cheese, crackers or in sandwiches

So easy, so good and a great way to use up what you’ve got at home 🙌

10/04/2026

Green tomato & pineapple pickle 🥒

Do you have green tomatoes sitting in your garden? With this weather turning to absolute crap? 🌧️ Go pick them! 🙌
Such a good weekend activity to do indoors with the kids and honestly one of my favourites.
This one takes me right back to my childhood my mum used to make it, and now my kids LOVE it just as much 💛

Perfect on crackers with cheese 🧀 or loaded into a sandwich with meat

30/03/2026

Join me and Meia as we make homemade marshmallow Easter eggs!
Right back to my childhood this was our tradition and now I get to share it with her 💛 There’s something special about getting a little messy in the kitchen and creating memories

Thanks rob.edwards.11 awesome 🙌🏽 fun

06/03/2026

🍅 Bottled Tomato Sauce (Pizza / Bolognese Base)

First timer! If I can do it so can you 💥 So good, these tomatoes were seconds and going to be thrown out! I scored them for FREE!

Ingredients
• 2 kg ripe fresh tomatoes
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 3 tbsp olive oil
• 1 tbsp tomato paste (optional but adds richness)
• 1½ tsp salt
• 1 tsp sugar or honey
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp black pepper

For bottling safety
• 1 tablespoon bottled lemon juice per 500 ml jar

Method

1. Prepare the tomatoes
Wash and roughly chop the tomatoes. Remove the hard core if needed. Peeling is optional.

2. Cook the base
Heat olive oil in a large pot.
Add onion and cook for 5–7 minutes until soft.

3. Add garlic
Add crushed garlic and cook 30 seconds until fragrant.

4. Add tomatoes
Add chopped tomatoes and tomato paste.
Bring to a simmer.

5. Season
Add salt, sugar, oregano, basil and black pepper.

6. Simmer
Cook uncovered for 35–45 minutes, stirring occasionally until the sauce thickens.

7. Blend (optional)
Use a stick blender if you prefer a smoother sauce. Leave chunky if you like a rustic style.

Bottling Instructions
1. Sterilise jars and keep them warm.
2. Add 1 tablespoon bottled lemon juice to each 500 ml jar.
3. Pour the hot sauce into jars, leaving about 2 cm headspace.
4. Wipe jar rims and seal with lids.

Water Bath Processing

Place jars in boiling water so they are fully covered.

Process for:
• 35 minutes for 500 ml jars
• 40 minutes for 1 litre jars

Remove and allow jars to cool undisturbed.

Once sealed, store in a cool dark pantry for up to 12 months.

06/03/2026

🍐 Bottled Pears Pantry Shelves Ready 🍐

There is something so satisfying about seeing jars of fruit lined up on the shelf… especially when you know you’ve preserved them yourself.

I bottled pears and finished them with a water bath to make them shelf-stable for long-term storage. This simple step means they’ll keep beautifully for months and be ready whenever we want them.

Home preserving isn’t just about food it’s about slowing down, learning traditional skills and creating security in your pantry.

These pears will be perfect for
✨ Desserts
✨ Breakfast with yoghurt or porridge
✨ Baking
✨ Or just straight from the jar

I’ve shared a little video of the process 👇

Old traditions… modern kitchens 💗

Thanks rob.edwards.11

01/03/2026

🍅 Tomato Relish 🍅

I grew up with this recipe, some Friday’s mum would let us cook our own dinners, I would do mash potatoes 🥔 & tip half a jar of this relish on it!

There is something really special about going back to the old, trusted recipes… the ones our mums and grandmothers used.

Today I made a batch of Tomato Relish and honestly it never disappoints. Rich, tangy, slightly sweet and perfect on just about everything.

This is the kind of recipe that reminds me why I love preserving so much… jars lined up on the shelf, knowing you’ve turned simple ingredients into something that will last for months.

rob.edwards.11 filmed the process so you can follow along it’s easier than you think 👇Also follow our Instagram page for extra recipes

✨ Perfect with
• Cheese and crackers
• Sausages or burgers
• Sandwiches and toasties
• Cold meats

Old traditions… modern kitchens 💗

🍎 Homemade Applesauce So Easy & So Worth It 🍎We had an abundance of apples, so today we made a big batch of beautiful h...
21/02/2026

🍎 Homemade Applesauce So Easy & So Worth It 🍎

We had an abundance of apples, so today we made a big batch of beautiful homemade applesauce and honestly it’s one of the easiest preserves you can make.

All you need to do
✔ Peel and chop apples
✔ Cook gently with a splash of water until soft
✔ Mash or blend to your liking
✔ Bottle into hot sterilised jars
✔ Water bath for 20 minutes to seal

That’s it. No fancy ingredients needed.

The flavour is so much better than store bought pure apples, love using this on pork

There’s something really satisfying about lining up jars you’ve made yourself 🍎🫙

Natasha’s Pantry bringing old traditions back to modern kitchens ❤️

19/02/2026

From the tree… to the jar 🍑🌿

Nothing is more satisfying than walking outside picking fruit straight from your own tree, and turning it into something for the family. Today I made homemade plum sauce.

This is the kind of cooking that connects us back to slower living… knowing where our food comes from… and bringing old traditions into modern family life.

And honestly homemade plum sauce tastes a thousand times better than anything from a bottle.

Lunch ideas 🌿 Basil Pesto Quinoa Pasta 🌿Another easy, flavour-packed lunch idea using what we had on hand today because...
19/02/2026

Lunch ideas

🌿 Basil Pesto Quinoa Pasta 🌿

Another easy, flavour-packed lunch idea using what we had on hand today because good food doesn’t need to be complicated.

This one was fresh, zesty and full of texture

✨ Quinoa penne pasta
✨ Basil pesto
✨ Spring onions
✨ Juice of one lemon
✨ Feta
✨ Roasted honey almonds & pine nuts 🌰

The roasted nuts add the most amazing crunch and sweetness, while the lemon lifts the pesto and makes everything taste fresh and vibrant.

Meals like this are perfect for make-ahead lunches they keep well in the fridge and you can add extra veggies or protein depending on what you’ve got.

Real food. Real ingredients. Anything goes.

🌿 Natasha’s Pantry Back to simple, back to real food.

LUNCH IDEAS 🌿 Ancient Grain Rice Salad Anything Goes Style 🌿One of my favourite ways to create quick, healthy lunches is...
18/02/2026

LUNCH IDEAS
🌿 Ancient Grain Rice Salad Anything Goes Style 🌿

One of my favourite ways to create quick, healthy lunches is using whatever is in the fridge because honestly… anything goes.

Today’s bowl was simple, fresh and packed with flavour

✨ Ancient grain rice + white rice
✨ Fresh capsicum
✨ Cucumber
✨ Spring onions
✨ Parsley
✨ Lemon juice
✨ Capsicum hummus dressing
✨ Olive oil, salt & pepper

The secret is balancing flavours something fresh, something zesty, something creamy, and a good squeeze of lemon to bring it all together.

This is the kind of meal that keeps in the fridge for a few days, perfect for grab-and-go lunches and you can add whatever protein you like chicken, feta, chickpeas or halloumi.

Real food doesn’t need to be complicated.
Just fresh ingredients, good flavour and a little creativity.

🌿 Natasha’s Pantry Back to simple, back to real food.

🍐 Bottled Pears Today Preserving Season is Here 🍐Spent some time in the kitchen today bottling fresh pears 🍐 for the fir...
18/02/2026

🍐 Bottled Pears Today Preserving Season is Here 🍐

Spent some time in the kitchen today bottling fresh pears 🍐 for the first time. There’s something so satisfying about lining up jars knowing you’ve got beautiful fruit ready for winter crumbles, breakfasts and desserts.

I’ve done mine in a light natural syrup, keeping them simple and wholesome.

Full step-by-step instructions (including water bath method) coming your way soon for anyone wanting to learn how to preserve at home.

Honestly it’s much easier than people think ❤️ this took me no more than a hour

LUNCH IDEAS🥕 Moroccan Carrot SaladToday I got the most beautiful carrot salad from munch_palmy so me being me needed it ...
17/02/2026

LUNCH IDEAS

🥕 Moroccan Carrot Salad
Today I got the most beautiful carrot salad from munch_palmy so me being me needed it for the rest of the week (although I had brought extra for dinner too 😂) I come home and made my version of it for the rest of the week !

Ingredients
• 4–5 large carrots (grated or thin sliced)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1–2 cloves garlic (crushed)
• 1 tsp ground cumin
• ½ tsp ground coriander (optional but nice)
• ½ tsp paprika (smoked paprika is amazing)
• Pinch chilli flakes or cayenne (optional)
• Salt & pepper to taste
• Small handful fresh parsley or coriander (chopped)

Optional extras
• Raisins or sultanas
• Toasted almonds
• Feta crumbles
I did honey roasted almonds

Method
1. Grate or julienne carrots.
2. In a bowl mix olive oil, lemon, garlic, spices, salt and pepper.
3. Toss carrots through dressing.
4. Add herbs and extras.
5. Let sit 10–20 minutes before serving (flavour improves).

⭐ Secret to “restaurant level”
• Enough lemon
• Enough salt
• Good olive oil
• Let it sit before eating

Natasha Pantry Upgrade Ideas
• Add chickpeas for protein
• Add orange zest or a little honey for sweetness
• Serve with hummus or grain bowls

Keeps

Fridge 3–4 days actually tastes better next day.

Enjoy!

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4 Awa Street
Feilding
4702

Telephone

+64274257259

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