Comfort food recipes to make during the lockdown

·4-min read

Living in a lockdown, especially in these times of a global pandemic, can cause a great amount of anxiety. Which is precisely the reason why our brain craves for comfort food. That’s convenient because here are five recipes that will make you feel all warm and cosy.

French Toast

6 bread slices / bread loaf cut lengthwise
3 whole eggs
2 g cinnamon powder
1 tsp sugar
3 tbsp butter
30 g whipped cream
20 g mix fruit slaw
30 ml maple syrup

Mix the eggs, cinnamon powder and sugar well. Make sure the mixture is not fluffy. Heat a pan, add 2 tbsp of butter and lower the flame. Dip the bread in the egg mixture and place on the pan for grilling. Cook till both sides are done. (Note: Cook on lower to medium flame to avoid burning.). Once the toast is ready, serve with the accompaniments—whipped cream, fruit slaw, maple syrup—and garnish with powder sugar or icing sugar. Serve hot.

Recipe courtesy: Chef Juliano Rodrigues, Out Of The Blue

Fluffy Pancakes

1 cup flour
2 tbsp sugar/sweetener of your choice
2 tsp baking powder
1½ tsp baking soda
a pinch of salt
¾ cup/170 ml milk
1 tbsp butter
2 tsp vanilla essence

Combine all the dry ingredients and set aside. Whisk the milk, butter and vanilla till well incorporated. Whisk the wet and dry ingredients together and ensure there are no lumps. Set the batter aside for 10 min and preheat your pan on medium heat. Pour about 1 tbsp of batter to make mini pancakes or ¼ cup of batter for regular size on the pan, cover and let it cook for a minute. Flip and cook the pancakes till light golden brown on both sides. Serve with some chocolate chips and chocolate sauce.

Recipe courtesy: Saurabh Rathore, CEO and Founder, London Bubble

Cornitos Red Kidney Beans Wrap

120 g red kidney beans
1 packet tomato puree
60 g mozzarella cheese
200 g iceberg lettuce
200 g onion
6 Cornitos wheat flour tortilla wraps (8 inches)
330 ml Cornitos chunky salsa mild
220 ml mint sauce
20 ml butter
30 ml sour cream

Boil the kidney beans and cook with tomato puree, and add some mozzarella cheese. Make juliennes of iceberg lettuce and onion. Apply half of the salsa and mint sauce on the tortilla wrap base and spread evenly. Place the red kidney beans on the centre of the tortilla wrap. Top them up with the iceberg lettuce, onion and remaining salsa. Put mozzarella cheese on the edges of the tortilla wrap. Fold the edges and roll it over. Apply some butter on the wrap and put in the griller. Once grilled, cut the wrap into two and place one piece over the other. Serve with sour cream and salsa.

Recipe courtesy: Cornitos

Cacio E Pepe

100 g spaghetti pasta
5 litre salted water
15 ml olive oil
20 g butter
20 g black pepper
35-40 g Parmesan cheese
salt as per taste

Boil the spaghetti in salted water till al dente. Take a pan over a medium flame; pour in some olive oil along with the butter and some freshly crushed black pepper to the pan. Add the boiled spaghetti to the pan along with some water from the pasta. Toss the pasta along with the ingredients together. Finish the dish in a bowl with some Parmesan and olive oil.

Recipe courtesy: Chef Daya Singh, CinCin

Bread, Butter and Jam Pudding

stale bread
40 g butter
jam of your choice (optional)
100 g milk
200 g cream
50 g cream cheese (optional)
2 eggs
75 g sugar
salt as per taste
fresh ginger (optional)
handful of raisins soaked in cognac/ rum/ brandy (optional)
pistachios (optional)

Cut bread slices into quarters and arrange into a dish, spreading alternatively butter and jam as you go. Dot the top with the rest of the butter. In a bowl, combine all the dairy, eggs, sugar, salt and ginger, if using. Cover with soaked raisins and nuts, if using. Pour the mixture over the bread; pushing down to make sure that the bread is well soaked. Bake at 170° for 30-35 minutes. Serve warm with some fresh fruits and soft whipped cream (optional).

Recipe courtesy: Chef Prateek Bakhtiani, Ether