As I promised, from everything I have shown you on IG stories during this quarantine, here are the best easy recipes we have done so far. I would love to brag about my chef skills but let’s be honest, Bobs is the one that takes his cravings to reality. We don’t live cooking something new every day, instead, we had received some recipes from family and friends and others we have seen them and saved them for weekends or for when we want a quick spin to our daily menu.
Just to be clear, these recipes already include our personal touch, as for flavor or improvising on ingredients. Comment down below which one is your favorite or any other recipe you want us to try.
Have a yummy quarantine
- 500g corn kernels ( canned or natural)
- 90g melted butter
- 4 eggs
- 1 1/2 cups wheat flour
- 2 teaspoons baking powder
- 1 can evaporated milk
- 1 can condensed milk
- Honey/icecream at taste
Instructions: Preheat the oven to 180° C for 10 min. Blend the corn, evaporated milk, condensed milk, melted butter, and eggs. Add baking powder and wheat flour to the mixture and blend again. Grease a mold with butter or you can use some oil and flour and then pour the corn mixture. Bake in the preheated oven for 60 min or until you see it begins to brown. Let it sit for some minutes and unmold. Serve and add honey or an icecream ball.
If you want to know where I got my golden cutlery click here
Carrot & Coconut Soup (4 p servings)
- 6 carrots rough chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
Instructions: Preheat the oven to 215° C for 10 min and line a large, rimmed baking sheet with parchment paper. Place the carrots on the baking sheet. Drizzle with1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork-tender, about 25 to 30 minutes, tossing halfway through. Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes. Add the garlic, ginger, coriander, and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot and puree with an immersion blender (or regular blender, in batches) to desired consistency. Stir in the unsweetened coconut milk and serve topped with fresh cilantro an crusty bread.
Mango & Chamoy Iced Popsicles (4 to 6 p servings)
- 1 peeled mango
- 2 tablespoons sugar
- 1 lemon
- 1 cup water
- chamoy to taste.
Ingredients: Blend the mango, sugar, lemon, and water until you see a smoothie texture. Pour some chamoy to taste in popsicle molds (or plastic glasses) then add the mango mixture and fill half of the mold. Add more chamoy and finally fill the mold with more mango mixture. Leave the molds at the fridge for about 2 hours.
Cranberry & chocolate balls (8 to 10 balls)
- 1/2 cup cranberries
- 1/4 cup grated coconut (leave some for topping)
- 1 cup almonds
- 2 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1/4 cup chocolate chips
- 1/4 cup granola
Instructions: Place all the ingredients in a food processor. Once it is blended, take a small portion and make a golf size ball (it can be a little messy) roll it on a plate with the rest of the grated coconut. Place the balls in a container and store them in the fridge for 10min.
Ginger Lemonade (2p servings)
- 70g peeled ginger, chopped
- 1 Eureka lemon juice
- 1 Eureka lemon slice (to decor)
- 1/3 cup maple syrup
- 6 cups water
- 2 lemons cut into slices for garnish.
Instructions: Place the ginger in a food processor or blender. Add lemon juice and process until smooth. Add water and maple syrup. Mix well. Strain out the ginger pulp. Serve in glasses filled with ice.
- 2 tablespoons instant coffee
- 2 tablespoons sugar
- 2 tablespoons boiling water
- 1 cup milk (it can be almond, coconut or any other to make it sweeter)
Instructions: Add instant coffee, sugar, and boiling water in a large deep bowl. Mix with a manual or electric whisk (you can do it by hand with a spoon but it will take a little bit longer) until it foams. Fill 2/3rd of a cup with cold milk, add some ice and add the foam on top.
- 2 eggs
- 2 tablespoons sugar
- 1 banana
- 1 tablespoon baking powder (if you don’t have use 1/4 teaspoon baking soda mixed with 1/2 teaspoon white vinegar)
- 1 cup oat flour (you only need to blend the oats)
- 1 tablespoon cocoa powder
- 1 tablespoon peanut butter
- 1/2 cup chocolate chips
Instructions: In a big bowl mix the eggs, sugar, and banana with a fork. Add the baking powder, oat flour, cocoa powder, and peanut butter and mix with a handle whisk/balloon mixer (don’t use an electric one, we want that grainy texture). Pour the mixture in a pan with parchment paper. Add some chocolate chips. Cover the pan (don’t cover and uncover) for about 10-15 min. Let it cool for other 10 min.