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

Pavlova

Acest desert de exceptie este asemeni unei bezele… crocant in exterior, moale si pufos pe interior, incoronat cu frisca si fructe. Exista un lung sir de dezbateri daca Pavlova a fost inventata in Noua Zeelanda sau Australia; cert este ca nu e vorba de Rusia, asa cum multi cred, datorita denumirii acestei delicatese. Numele Pavlova a fost ales in onoarea celei care a fost Anna Pavlova, o balerina renumita din Rusia care a sustinut turnee prin anii ‘20 in cele doua tari ce inca isi disputa “brevetul de inventie”. Oricum, dupa ce veti gusta prima data dintr-o Pavlova, nu va mai conta cine a inventat-o, veti fi pur si simplu doar recunoscatori ca au facut-o 😉

Pavlova1

Timp de coacere: 60-75 min   Temperatura de coacere: 130ºC   Portii: 6-8

Ingrediente

  • 4 albusuri mari (la temperatura camerei)
  • 200 g zahar extra fin
  • 1/2 lg esenta de vanilie
  • 1 lg otet
  • 1/2 LG amidon (de porumb)

Topping

  • 240 ml frisca lichida
  • 20 g zahar
  • 1/2 lg esenta de vanilie
  • fructe proaspete sau din conserva, in functie de sezon si de preferinte (kiwi, zmeura, capsuni, piersici, fructul pasiunii, ananas, pepene, etc.)

Mod de prepararePavlova2

  1. Asezati hartie de copt intr-o tava patrata sau dreptunghiulara
  2. Desenati pe hartie un cerc cu diametru de 18 cm
  3. Intoarceti hartia in asa fel incat desenul sa fie spre tava. Lasati la o parte
  4. Cu un mixer bateti la viteza medie albusurile pana se formeaza o spuma tare
  5. Adaugati zahar, cate o lingura, amestecand cu mixerul la viteza maxima pana cand obtineti o spuma tare si lucioasa
  6. Daca frecati putina spuma intre doua degte si inca simtiti zaharul, continuati cu mixerul pana cand se dizolva complet
  7. Adaugati esenta de vanilie, dupa care otetul si amidonul, amestecand usor cu o spatula pana la incorporare
  8. Turnati spuma in tava, orientandu-va dupa cercul desenat. Incercati sa nu depasiti perimetrul si lucrati pe inaltime. Marginile ar trebui sa fie putin mai inalte, astfel incat la mijloc sa obtineti o adancitura unde, la final, sa asezati frisca si fructele
  9. Coaceti la cuptorul preincalzit timp de 60-75 minute, sau pana cand exteriorul prajiturii este tare si capata o culoare crem deschis.
  10. Opriti cuptorul si lasati Pavlova in cuptor, cu usa intredeschisa pana se raceste. Aceasta va ajuta ca scoarta sa ramana crocanta.
  11. Cand s-a racit, scoateti-o si decorati cu frisca pregatita din elementele amintite. La final asezati fructele.

 

Este un desert care va va imbucura sufletul si va va insenina pana si cea mai mohorata zi.