As the whole idea behind Orangette has always been home cooking, cooking at home, home food, comfort food made at home, I figured there was no better time (how strange, life is, as if this could possibly be a 'good time' for anything, but anyhow) to cook at home, from our own distanced-far-away-homes, together.
Considering the massive overload of advise on all platforms, you certainly don't need new recipes - I just thought it could be helpful to group together some of the best ones I have found and loved cooking in the past week or so - recipes that use simple and accessible ingredients that you're very likely to have in your cupboard already.
Sabrina Ghayour's recipe were amongst my favourites in my publishing days at Octopus Books. From Persiana to Bazaar, she is simply ace. Here's the easy quick and delicious flatbreads recipe you will use over and over again. I had mine with grilled courgettes and feta, but, I mean, use your wildest imagination.
The Loopy Whisk is a life saviour when it comes to anything sweet. I've baked these cookies a couple of days ago and they were some of the best I've ever made. I baked The Banana Bread this morning and there's not a single crumb left. Trust her, recipes are foolproof. These also happen to be vegan, but honestly you won't notice.
The Food Observer has always endless ideas about any occasion - including a pandemic. Their recipes are innovative, sophisticated (you might be getting a little tired of those canned beans) yet totally affordable and accessible.
My love for food has been heavily awaken by working for one of the best chocolatiers of all times, Paul.a.Young. His sea salt caramels have won all the awards, year after year, and I often make some just for old good time's sake. Here's the recipe, please make extras because you will stuff your face, it's a scientific fact.
How to forget Ottolenghi in all of this? Never. I have to mention his mushroom & herb polenta because is cheap, delicious, easy to make and reminds me of winter Sundays at home, spent stirring the polenta by the hob with my mum (although we are Sicilian, so I have to admit I've spent much longer time bottling tomato sauce and shaking oregano branches with grandpa).
And last but not least, if you are in need of some comfort, I suggest you give a go to Nigel's Thai spring soup. You should be able to easily source coconut milk, and I've even used jarred asparagus for this (necessity is virtue), so don't be discouraged if the panic buyers have already taken all the fresh ones. Let's not forget it is spring - at least on our plates.
Alright, go cook then. And enjoy it.
Mattie x
Photo credit to Yotam Ottolenghi.
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