Quarantine Comforts

A book of favourite recipes

Quarantine Comforts 2

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Quarantine Comforts 5

From Peter Sheppard

Quarantine Comforts 6

Pan Fried, Red Bean filled Sticky Rice Cake.

This makes 8 cakes but 3x filling. It's gluten free (even though the flour is called 'glutinous'), you can veganize it, it fulfills a sweet craving but is nutritious! dough: -1 cup glutinous rice flour -1/2 cup just boiled water -small rolling pin (optional)

+ a small dish with warm water to dip your fingers in, some extra glutinous rice flour for dusting your work area, a big bowl with a slightly damp warm cloth to put over top red bean paste: -1 cup dried red beans/adzuki beans, soaked overnight/8 hrs, then brought to boil in 3 cups water, reduced to medium/high with lid slightly ajar for 1 hr- 1hr + 15 min. OR if you have a pressure cooker you can just cook them and skip the soak. -3/4 sugar -1 pinch salt -knob of butter, can use earth balance/margarine for the vegans. I eyeball it, maybe ends up being 1/4 cup-ish

+ good frying pan and some vegetable oil

1) Prepare the red bean paste. After soak/cooking them until soft, blend them with sugar, pinch of salt and melted butter/margarine until its smooth enough– think 'rustic' or chunky peanut butter texture. You will have enough filling for roughly 24-30 cakes, so feel free to cut this quantity in half. Set aside while you prepare the dough.

2) Prepare the dough. This is easy but there are a few essential guidelines: a) use the dough RIGHT AWAY b) have your small dish with warm water ready c) very lightly dust your working area. It's better for the dough to be a bit wet than too dry. Too dry the dough will crumble and will be very hard to work with. You can always use a bit more flour to dust if needed.

Quarantine Comforts 7

Use water that has just boiled. Measure out 1/2 and do a rough mix first with a silicone spatula so it drops temperature...just a tiny bit, then use your hands as soon as you can touch to form a log. Divide dough into 8 parts. Put the parts you are not immediately working with in the ceramic boil with the damp warm cloth over top to keep the rest moist.

3) Assemble the cakes. Use your small rolling pin or just use your hands to form a ball with 1 portion of the dough, flatten it. Add 1 tbsp of red bean paste in the middle.. I do a '2 pinch' method. Pinch the 'front and back' together, then the left and right. Dip your finger in the warm water bowl to smooth out the 'seams' at the top and gently roll it into a ball form again. You can keep dipping your finger in the warm water and using your finger as a sort of brush to smooth out the dough and seal in the red bean. Repeat till you use up all 8 dough bits. Don't forget to keep the dough your not immediately using under the towel in the bowl :P

4) Fry em' up! Heat up a frying pan with some vegetable oil on medium high-ish. Put the cakes in, flatten slightly with a spatula. Fry for 3-4 minutes or until brown each side. You'll notice they will get gooey and soft as the red bean and glutinous rice gets melty, yum!

Click on the photo to watch a video of these cakes in action!

From Gabi Dao

Quarantine Comforts 8

FLAPJACKS!

I'm so excited to share this highly intoxicating food/recipe that I make once in a while from memory

1 c. milk, 2 eggs, 1 c. flour, 1/2 tsp. salt, mix until smooth.About 1 tbsp. bacon, ham or lard (animal fat, not veg oil) in a cast iron frying pan, heat til it starts to smoke, then pour in enough just to cover bottom of pan. (about 1/4 c. batter and tip pan to cover bottom) It used to set off the smoke alarm, so be careful! Cast iron frying pan is important too.Thanks for asking, I think I'll try them for breakfast or lunch tomorrow.

It's basically crepes on high octane fat stuffs and then you baste it in butter and maple syrup or whatever and roll it up and eat it like tiny cinnamon rolls.

I always wondered about the name... figured it had something to do with Brits or Scots or Irish and so a quick google reveals flapjacks to be some kind of pan based oat cake, that also spread to Newfoundland. I don't know how it got corrupted into this Anglicized crepe dish within my family, so... whatever!

From Wes Johnson

Quarantine Comforts 9

Tom’s Nova Scotia oatcakes

★★★★★

Ingredients

● 2 cups oatmeal ● 1 cup flour ● ½ tsp Salt ● ½ cup vegetable oil or butter ● ¼ teaspoon baking soda ● ¼ cup maple syrup ● ¼ cup boiling water

Directions

1. The first thing to do is grind the oatmeal so that it is fairly fine (can do that one cup at a time in the small holder of the blender. The best results are from pushing the blender on and and then right off, just twice.) Put the oatmeal in a medium stainless steel bowl. Then set the oven to 400° and get out a stainless steel baking sheet and rub oil on it.

2. Put a quarter cup of water in a small saucepan and bring it to a boil. Then dissolve a quarter teaspoon of baking soda in the boiling water and set it aside.

3. In the stainless steel bowl, combine the 2 cups of oatmeal, a cup of flour, a little less than a quarter cup of maple syrup and a half teaspoon of salt, mixing it with less than a half a cup of vegetable oil and butter heated together.

4. Add the dissolved baking soda and mold everything into a dough ball. Add more flour if too wet, but it needs to stay together. Press it onto the counter and roll it out with a rolling pin to make it about a quarter inch thick.

5. Using the rim of a glass, cut the dough into circles, rolling out the leftover bits into more flattened dough to be cut into circles. Using a spatula, lift the circles onto the stainless steel baking pan.

6. Bake for 16 to 18 minutes. Put the baked oatcakes on a cake rack to cool.

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From Becky Ninkovic

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From Brenda Sheppard

Quarantine Comforts 16

From Lou Sheppard

Quarantine Comforts 17

Click on the image to see a video of how to make...

from Rachael Sheppard