Best to have in your pantry during Corona Virus Pandemic

What do you have in your cellar/pantry these days?

In terms of cuisine, a virus pandemic can also be an opportunity, at least if it helps to increase the esteem for the conservation (both our health and food reserves) and to take a critical look at our pantry.

If you want to leave the house as little as possible, you can celebrate the taste and splendor of the salted, the pickled, the fermented, dried and canned. With a well-stocked pantry or cellar, one may eat well even under quarantine or isolation – sometimes even too well. In my opinion, the following products should not be missing from any “bunker”:

  • Garlic and onions
  • Carrots
  • Dried sweet chilli
  • Potatoes and/or sweet potatoes
  • Capers (in salt)
  • Olives
  • Lemons, apples
  • Sardines or tuna cans
  • Hard cheese (Parmesan)
  • Soft cheese (gets better and better at least for a few weeks)
  • Sour vegetables
  • Soy sauce
  • Nuts
  • Dried figs, raisins and/or dates
  • Bean cans
  • Canned mushrooms
  • Sweet corn canes
  • Plain flour
  • Different cereals
  • Tomato cans
  • Sunflower and olive oil
  • Apple vinegar and balsamic
  • Honey
  • Rice and/or brown rice
  • Canned peas
  • Crispbread
  • Sesame seeds, white and black
  • Different types of pasta
  • Semolina
  • Lentils
  • Sauerkraut
  • Yeast, baking powder, powdered sugar, baking soda
  • Salt (fine and coarse)
  • Sugar, brown sugar
  • Compote, jam and “zacusca” 🙂

If you want to tackle it fundamentally, you will of course use flour and thus keep even more options open, such as wholemeal flour, rye flour, buckwheat, corn flour.

In my opinion, pasta is the first carbohydrate choice for the culinary apocalyptic: it lasts forever (or at least significantly longer than viral pandemics-HOPEFULLY!), is enjoyed warm and is the perfect basis for numerous other storage products. This is followed by lentils, beans and rice. Rice in particular – admittedly – spends more than pasta, but usually needs more ingredients to taste satisfactory. Classic bread due to limited shelf life, is more for optimistic panic shoppers.

I must admit that, during this month, since the state of emergency was declared in my country as well, I have managed to stop throwing out food and perishables. I learned to use them in a smarter, more cautious way, being aware, now more than ever, that going shopping means an assumed risk from several points of view and being wasteful has never been a virtue.

And so that there is still something new here, another dessert recipe will follow that celebrates the taste of the pantry like few others – at least as long as there are eggs and butter from the fridge.

London Slice

During NO festive family visit, I came across another cookie that was unknown to me so far. I have tried it before, but never have I made it myself.
The recipe says apricot jam, but since mine is already sold out, I used peach jam. I think we can smear it with any jam because it will be just as delicious.

For doughFor the fillingFor the topping
500 g plain white flour
250 g butter with 82% fat
150 g powdered sugar
4 egg yolks
a pinch of salt
vanilla sugar (1)
peel from a lemon
300 g apricot jam
300 g ground nut
4 egg whites
200 g sugar
vanilla sugar (1)
a pinch of salt
Step 1Step 2Step 3

Knead the dough ingredients into a compact mass, then line a baking sheet (approx. 30 x 40 cm) with the dough. Make some small holes in it with a fork. Let cool in the fridge for a minimum of 2 hours, or for the night.

Grease with plenty of apricot jam. Than spread the ground walnuts over the jam and mix them gently together.

Beat the egg whites into a hard foam, add the sugar and vanilla sugar little by little, then take this hard foam and smooth over the dough smeared with the jam and walnuts.

London Slices

I baked it in the preheated oven at 180 degrees for 35 minutes. Once completely cooled, cut into slices. Very delicious, hearty cake! Good appetite

Tort cu mere

Sursa foto: freecooks

“Marul nu cade departe de pom”,

“Un mar putred poate strica o gramada de mere frumoase”,

“An allple a day keeps the doctor away” (Un mar pe zi tine medicul departe),

“Am sa fac multe retete minunate cu mar si le voi posta rand pe rand” … Bine, 🙂 recunosc, ultima e de la mine.


Dupa ce consortul meu a adunat timp de o saptamana mai multe kilograme de mere de diferite sortimente, am constatat ca nu vom face fata sa mancam acel mar recomandat pe zi si totusi sa nu se strice merele pe noi asa ca am “sapat” dupa aceasta reteta simpla, dar delicioasa unde marul poate fi valorificat si astfel am obtinut si un desert pe zi! In aceasta reteta marul este tratat precum un rege imbaiat intr-o “mare de arama” (unt si zahar brun caramelizat), peste care se asterne apoi o “plapumioara” pufoasa de aluat. La final “coroana” regelui va fi evident, un norisor de frisca 😉



  • 60 g unt
  • 130 g zahar brun moale
  • 1/2 lg scortisoara
  • 3 mere


  • 12o g faina
  • 1 lg praf de copt
  • 1/2 lg scortisoara (optional)
  • un varf de cutit sare
  • 225 g zahar
  • 115 g unt moale
  • 2 oua
  • 1 lg esenta de vanilie
  • 55 ml lapte

Mod de preparare:

  1. Prgatiti o tava rotunda de marime medie si preincalziti cuptorul la 160 grade.
  2. Topiti untul pentru topping intr-un vas, dupa care adaugati zaharul brun si lasati sa dea in clocot, amestecand cu regularitate. Adaugati scortisoara, luati de pe sursa de caldura si turnati continutul vasului in tava pregatita.
  3. Asezati merele (curatate si taiate in felii subtiri) in forme concentrice intr-un strat deasupra zahaului topit. Puteti aseza chiar doua straturi de mere, lasand mijlocul gol.
  4. Pentru blat amestecati intr-un bol faina, praful de copt, scortisoara (optional) si sarea, apoi lasati la o parte.
  5. Intr-un alt bol mare bateti untul cu zaharul cu ajutorul unui mixer, adaugati apoi ouale unul cate unul si amestecati pana capata o textura fina. Adaugati vanilia. Gradual adaugati faina, alternand cu laptele (incepeti si terminati cu faina) amestecand bine dupa fiecare ingredient.
  6. Intindeti aluatul peste mere. Coaceti intre 55-65 minute sau pana cand o scobitoare introdusa in centrul tortului va iesi curata.
  7. Lasati la racit 15 minute. Intre timp bateti 250 grame de frisca.
  8. Dupa ce tortul s-a racit putin, asezati deasupra tavii platoul in care veti dori sa il serviti si rasturnati printr-o miscare brusca. Apoi serviti tortul cald sau rece impreuna cu cate o lingura de frisca neindulcita. Enjoy!


Prajitura cu MAC


Mac pufos, mac din belsug, mac cremos si din nou mac, imbracat intr-un blat moale si sfaramicios. Cam asa as putea descrie rezultatul acestei “retete ale bunicii”. De fapt este o reteta care poate fi declansatorul unei adevarate trilogii de toamna, avand la baza aproape aceleasi ingrediente, exceptand umplutura. Se pot obtine astfel: prajitura cu mere, prajitura cu dovleac si aceasta minunata varianta cu mac. Este usor de facut si reusita este garantata.


             BLAT :                                                                         UMPLUTURA:

  • 300 g faina                                                                200 g mac macinat
  • 150 g unt                                                                   50 g unt
  • 50 g zahar pudra                                                        200-250 ml lapte
  • 1/2 praf de copt (stins cu 1 LG lapte)                       100 g faina
  • 3 galbenusuri                                                             3 albusuri batute spuma
  • 3 LG smantana grasa                                                 1 zahar vanilat
  •  STRAT INTERMEDIAR:                                       coaja rasa de la o lamaie
  •   gem de caise                                                            1/2 praf de copt

Mod de preparare:

  1. Se aduc toate ingredientele la temperatura camerei.
  2. Amestecati si framatati ingredeintele pentru blat pana obtineti un aluat nelipicios dar usor de modelat. Il impartiti in doua parti inegale. Cea mai mare, se intinde cu o sucitoare si se aranjeaza in tava si pe marginile acesteia. Cealalta bucata urmeaza sa fie asezata la final peste umplutura.
  3. Puneti laptele la fiert impreuna cu macul. Daca macul absoarbe prea mult lapte, puteti sa mai adaugati inca 50 ml. Fierbeti la foc mic pana se ingroasa, amestecand din cand in cand, apoi lasati sa se raceasca la temperatura camerei.
  4. Intre timp bateti cele 3 albusuri spuma.
  5. Mac-ul fiert se amesteca usor cu celelalte ingrediente: faina, zaharul, untul, praful de copt, coaja rasa de lamaie si zaharul vanilat, iar la final se incorporeaza spuma de albusuri.
  6. Peste aluatul intins pe fundul tavii se intinde un strat subtire de gem de caise. Deasupra se toarna umplutura cu mac. Peste crema se intinde cu grija si ultima foaie de aluat, care trebuie impunsa din loc in loc cu o furculita, dupa care se introduce tava in cuptor la 180 de grade pana ce marginile prajiturii se desprind de tava si deasupra devine aurie.
  7. Se lasa la racit si se serveste pudrata cu zahar.