One of the interesting side effects of this stay at home malarkey is that people seem to rediscover their own kitchens.
For a while al the flour has been sold out and its only now making an appearance again in the supermarkets, but still in small quantities.
My social media feed has a lot of food pictures, and not the restaurant Instagram type, but homemade goodness.
Aside from the sourdough craze that seemed to sweep over the world, there’s also a lot of carrot cake and banana bread going on.
My personal favourite are these three ingredient scones https://www.recipetineats.com/lemonade-scones/ which I enjoyed with some home made blueberry toffee. I can hardly call it blueberry jam, since its way too sticky, but still it is yummy on scones.
One of the hardest challenges is to learn to scale recipes down so I don’t end up eating the same thing four days in a row. This isn’t always bad, but sometimes an experimental recipe is not that great and then I am stuck eating the same mediocre leftovers for a long while.
A friend suggested a great tip, to freeze meat portions in Ziplock bags. I tried that, so hopefully I can have a bit of variety.
I also want to practice making the portions smaller in recipes. Today I managed to reduce the recipe for scones to make just enough for one person. I still struggle with food, but getting there. I reckon my kitchen skills have improved somewhat in the last 6 weeks.
What have you been cooking up?
Be kind. Stay safe