Cooking during Lockdown

Since the 23rd of March 2020 we have been told to not go out except for shopping or work, if you cannot work from home. I have never liked to go to the supermarket and load a trolley full of food to last a fortnight or even a month. I like to shop locally for things as I need them and consequently do not waste food. We are now being told to go out as little as possible even for shopping. Buying necessities has become a nightmare as you often have to queue outside and then when you do get into a shop many of the shelves are bare.

It has meant we have had to adapt and change many of the things we eat and the way we shop. It became difficult to buy bread and if we did manage to find some there was very little choice. I am not a bread maker but luckily for me it was something I had intended to do one day. I had a tin of dried yeast in the cupboard and some bread flour that was only three months out of date. Looking on the internet for a recipe, I was very pleased to find that you could make bread in a slow cooker and it worked. Here is the recipe Slow Cooker LoafThis has worked well now four times and I will continue even when bread becomes easier to buy. I have also made these bread rolls which do not need yeast. They do not look like the photo on the actual recipe but they do taste good and ┬áseem to last up to three days. Roll Recipe.Buying fruit and vegetables has become more difficult as the local green grocers is a small shop where social distancing was not really possible. The shop decided to close and offer home delivery. We have been able to have them deliver fruit and vegetable boxes. The downside of this is you cannot choose all the items in the box. My first vegetable box contained both parsnips and a swede. Items my other half refused to eat under any circumstances. The challenge was to change his mind. I started with the parsnips and discovered a recipe for Parsnip Cake. I didn’t have all the ingredients but the cake still worked with a few changes and has now become our favourite cake. I used almonds instead of pecans, honey instead of maple syrup and lemon instead of orange.I thought the swede would be more difficult as at least parsnips are sweet and therefore lend themselves to cake. Having asked on Facebook, what to do with a swede? The recipe Spiced Swede Cakes, was suggested and once made it became another favourite. We were disappointed this week not to receive another swede.I have been foraging locally for ingredients to add to recipes and wild garlic is one of my favourite. This year for the first time I made wild garlic pesto which was added to pasta and also spread on bread. I will write more about this in my next blog.

Leave a Reply

Your email address will not be published. Required fields are marked *