While you are stuck in isolation, you have plenty of time on your hands. You can kill some of that time by cooking and baking. I have compiled a list of some of my favorite recipes. Enjoy this time with your families and treat them to some of these delicious recipes.
These can be a great breakfast or dessert. They are easy and fast to make and can be topped with virtually everything!
1 large egg
1 cup flour
1 ¼ cups milk
¼ tsp salt
Olive oil (a few drops are needed for the pan)
A 6”-7” skillet is needed to make the right size crêpes
Blend eggs, milk, flour and salt until batter looks smooth
Heat the skillet until a drop of water sizzles on contact, then brush the surface with oil
Pour ¼ cup of batter and tilt the pan so the batter covers the entire bottom of the pan
Cook for about 20 seconds then flip and cook for only 1-2 seconds
Flip the cooked crêpe on a plate and repeat steps 3-5 until all of the batter is used up
Fill the crêpes with whatever you want!
Apple slices, drizzled with lemon juice, cinnamon and maple syrup
For a savory snack, try caramelized onions, asparagus and mushrooms
Orzo, Chickpea, Turmeric-Ginger Tea Soup
This soup is one of my absolute favorites. It is pretty healthy and again, very easy to make.
3 cups water
4 turmeric-ginger tea bags
½ cup unsweetened coconut milk
3 tbsp fresh squeezed lime juice, have some lime wedges for when you serve the soup
¾ tsp salt
½ tsp fish sauce
1 can chickpeas, drained and rinsed
1 cup cooked orzo
Thinly sliced shallot and cilantro
Bring the water to a boil in a pot then remove from heat
Add tea bags, coconut milk and lime juice, cover and let steep for 5 minutes
Remove and throw away tea bags
Stir in salt and fish sauce
Bring to simmer over medium heat
Remove from heat
Divide chickpeas and orzo into the desired number of bowls, pour in the tea mixture
Top with lime, cilantro and shallot
These baguettes are doable for baking novices and are so delicious. They take a little TLC, but it is so worth it.
¼ cup warm water
1 ½ tsp active dry yeast
3 ⅛ cup bread flour
2 tsp salt
10 oz cool water
Put the warm water in a small bowl and sprinkle yeast on top; set aside
Stir bread flour and salt together in a large bowl
Make a well in the center of the flour mixture, and stir in the dissolved yeast
Add cool water a little at a time, while stirring, until a shaggy dough has formed (may not use all the water)
Cover the bowl with plastic wrap and allow it to rest for 30 minutes
Transfer the dough to a lightly floured work surface, and gently press it into a rectangle and fold into thirds. Turn 90 degrees and repeat.
Place dough in a large oiled bowl, and covered in plastic wrap. Allow it to rise in a warm place for 1 to 2 hours, or until doubled in bulk
Divide the dough into 4 equal portions, and shape each one into a long loaf (approx. 15-in long and 1 ½ in. in diameter), make the ends pointed
Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise for 30 to 45 minutes
Preheat oven to 450 degrees F, and place a pan on the bottom rack
Uncover the baguettes and transfer to lightly greased baking sheets
Sprinkle with flour, and make 4 elongated slashes down each one with a sharp knife
Bake for approx. 25 minutes, or until crusty and brown (they should give a hollow sound when tapped)
Lemon Raspberry Cheesecake Bars
Cheesecake is my favorite food. This lemon and raspberry version is delicious and doesn’t require too many ingredients or steps. Paired with an espresso, it is heavenly. This recipe makes 18 good-sized bars, I usually half it to make it more manageable for my family of four to eat before it goes bad.
2 cups graham crackers
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups raspberries, divided
1 Tbsp. each zest and juice from 1 lemon, divided
4 pkg. (250 g each) Brick Cream Cheese, softened
Heat oven to 325ºF.
Line 13×9-inch pan with foil, with ends of foil extending over the sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake for 10 min.
Reserve 1/2 cup raspberries and 1 tsp. lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and remaining sugar in a large bowl with the mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over the crust.
Bake 35 to 40 min. or until the centre is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from the pan before cutting into bars.
Great Grandma’s Sugar Cookies
Personally, I believe these are the best cookies in the world. They are crispy, buttery, and delicious. These cookies are always a staple at my family gatherings and I hope they can bring you some joy during this quarantine
1 ½ cup sifted confectioners sugar
1 cup butter
1 tsp vanilla
2 ½ cup flour
1 tsp baking soda
1 tsp cream of tartar
Mix sugar and butter, add egg and vanilla
Stir together dry ingredients and blend in
Refrigerate 2-3 hours
Preheat oven to 375 degrees F
Roll out dough to approx 3/16 inch thick on lightly floured surface (the thinner they are, the crispier and more delicious they will be)
Cut with cookie cutter
Sprinkle with sugar sprinkles
Place on lightly greased baking sheet
Bake for 7-8 minutes until golden brown
I hope you enjoy these recipes! Spending time with your family during these stressful times is extremely important, and cooking with them is a great way to do just that. Make the best of the situation and try to have some fun!