Cooking Hacks That’ll Save You in a Crunch

Whether you’re looking for a substitute ingredient, or trying to make the grocery budget stretch a little further, these clever swaps will save you in a pinch

Cooking isn’t just about following recipes, it’s also about being resourceful, especially when you find yourself missing a key ingredient. Fortunately, many kitchen staples have substitutes that can save your dish – and you might be surprised at just how well they work.

Pine nuts vs. sunflower seeds for pestos or dips
Pine nuts are a key ingredient in traditional pesto (and many dips), but they can be quite pricey. A more budget-friendly and equally delicious alternative is sunflower seeds. They have a similar texture and slightly nutty flavour that blends perfectly with basil, garlic, and Parmesan; roasted red peppers; coriander and mint… the list goes on. Simply swap them in at a 1:1 ratio, and you’ll have a pesto that’s just as creamy and flavourful but much kinder to your wallet.

Buttermilk vs. milk and vinegar
Buttermilk adds a tangy richness to pancakes, muffins, and fried chicken batter. If you’re out of buttermilk, don’t worry! Just mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk, stir, and let it sit for about 5 minutes. This combination mimics the acidity and thickness of buttermilk, ensuring your recipe turns out just right.

Eggs vs. flaxseeds or chia seeds
Whether you’re baking or making a batter, eggs are often essential for binding and adding moisture. If you’re vegan or just out of eggs, you can use flaxseed meal or chia seeds as a substitute. Mix 1 tablespoon of either with 3 tablespoons of water and let it sit for a few minutes until it thickens. This mixture works well in most recipes that call for eggs, offering a slightly nutty flavour while keeping everything together.

Heavy cream vs. milk and butter
Heavy cream is a luxurious ingredient that adds richness to sauces, soups, and desserts. If you don’t have any on hand, you can make a quick substitute with milk and butter. For every cup of heavy cream needed, melt 1/4 cup of butter, and whisk it together with 3/4 cup of milk. This mix won’t whip up like cream, but it will add the same creamy texture to your dishes.

Breadcrumbs vs. crushed cereal or crackers
Breadcrumbs are a common ingredient for many dishes – from chicken schnitzels to pasta bakes. If you’re out, don’t panic! Crushed cereal (like cornflakes) or crackers can be a fantastic stand-in. They’ll add the same crunch and help bind ingredients together. Plus, they can bring a unique flavour twist depending on what you have in your pantry.

Sour cream vs. Greek yoghurt
Sour cream is a common ingredient in dips, dressings, and baked goods, but if you don’t have any, Greek yoghurt is a great substitute. It has a similar tangy taste and creamy texture, plus it’s higher in protein and lower in fat.

Fresh herbs vs. dried herbs
Fresh herbs bring brightness and freshness to dishes, but they can be expensive and spoil quickly. If you don’t have any fresh herbs on hand, dried herbs are a great alternative. Generally, you can use one-third of the amount of dried herbs as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh basil, you can use 1 teaspoon of dried basil instead. Ta-da!

Being imaginative in the kitchen isn’t just about saving money – it’s about learning to adapt and discovering new flavours along the way. But hey, if you can’t be bothered or just need the real deal, there’s always Mr D! Shop the exact grocery items you need, at in-store prices, delivered to your door in less than an hour. Happy cooking – and Bon Appetit!

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Author: Nicole Felix from Mr D on behalf of Mr D.

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