The Lockdown Larder

I’m not the world’s best cook – far from it – but these last few weeks have proved to me that I am still capable of feeding my family a decent meal when access to a daily supply of fresh produce is severely limited.

There’s no denying that pasta and/or chicken have featured highly on our weekly menu, but I am also managing to put veg and salad onto plates.

I’m also using my lunch plate as the place to put all the food that is about to go past its use-by date … it’s led to a few unusual combinations.

And if you fancy a simple no-kneading-required bread recipe, go here.

10 thoughts on “The Lockdown Larder

  1. They all look delicious, even the plates that are supposedly made from ‘almost out of date ingredients’! A colourful plate of food always looks enticing doesn’t it?
    I made the beer bread (kind of) last week – only I didn’t have enough plain white flour, but discovered a bag of wholemeal plain flour at the back of the cupboard that went out of date in January 2019. It looked ok, and there were no bugs living in it so I decided to use that. As I put it in the oven, I couldn’t remember if I’d put the baking powder in, and then realised that I definitely hadn’t added any sugar! I figured the beer would have had a certain amount of sugar in it so didn’t fret too much about that. Despite that, it came out really nice and went very well as part of a ploughman’s lunch!

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    1. The lack of availability of flour is surprising to me – I can only surmise that someone somewhere has so much flour in their pantry, they could open their own bakery. I was sent a delicious sounding recipe for peanut butter loaf earlier this morning … but it calls for plain flour, I only have a bit left and the flour shelves in Tesco were completely bare when I last went in.
      I’m glad the beer bread was edible – beer obviously contains more of the required ingredients that we’ve ever realised!

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  2. At any time all those meals look delicious & nutritious. How creative to make those ingredients work together. I wonder if there is something in a woman’s DNA that indicates during stressful time, food, preparation are how we care for family since we didn’t think we cold take on those Mastodons. I look back at some of the most wonderful cookbooks, with comfort food recipes & they are from WWI & WWII, again when food was in short supply & at the heart of it women nurturing their families.

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  3. You are really making the best of your fridge and store cupboard, with no loss of appetizing colour, shape and texture. I agree with Mary-Lou: if my life has a point at present, I see that it’s to make sure that everyone is happily fed!

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  4. We’ve really been enjoying eating at home all this time & have taken turns cooking. Since Robbie’s only been out once a week, there have been some days where fresh produce has been lacking at meals (near the end of the week). So far we haven’t really noticed shortages too much at the stores (other than toilet paper & cleaning supplies). Your meals look so yummy!

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    1. Thank you. I’ve noticed that flour (all types) has been in short supply, although I was able to purchase 1.5 kgs of plain flour this morning. The aisles containing toilet roll and kitchen roll seemed to be fully stocked again.
      I do most of the cooking, but The Brainy One makes pizza from scratch every weekend and this week I’ve also asked him to make his famous Spaghetti Bolognaise (although it will be penne pasta because we don’t have spaghetti!).

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