Whether it's that weird whipped coffee from TikTok or a simple loaf of sourdough, it's time to step into the kitchen.
We've always seen ourselves as the kind of people who enjoy things like pottery or making our own jam, yet so often we're too busy or too stressed to do any of it in earnest. However, somewhere between the gentle push to work from home and the "stay at home" orders, we've come into more time in the house with a more urgent need than ever to make it feel safe and cosy.
These hard times have made knitters, painters, and chefs out of all of us. Whether it's stress-baking a loaf of sourdough, making your own pizza because your takeaway is closed or simply wanting to remember simpler times and make mars bar slices like you did when you were a kid, we've rounded up 9 of the most popular recipes everyone is making on Instagram.
- 500g strong unbleached white bread flour
- 300g sourdough starter
- 250ml water
- 10g salt
- 10g brown sugar
- Mix together the flour, starter and water in a bowl. Add the salt and sugar. Turn out onto a clean kitchen surface and knead for 10 minutes or until the ‘windowpane effect’ is achieved (see panel below).
- Transfer to a lightly oiled bowl, cover with a damp tea towel and let it prove for 2.5–3 hours. You won’t notice anywhere near as much of a rise in the dough as with a normal, yeasted bread and it will take a lot longer.
- Turn out the dough onto a clean kitchen surface and knockback to release some of the air. Halve the dough and roll into two ball (or cob) loaf shapes.
- Flour generously, and place each loaf base-side up in a bowl lined with a linen couche or proofing cloth. (Without the cloth, your loaf will stick to the bowl and you won’t be able to turn it out. A heavily floured tea towel will work fine.) Leave to prove for a further 2.5 hours. Alternatively, this dough can be made the day before, allowing the fermentation process to be extended further. If doing so, place the shaped dough into the fridge and leave overnight. Remove 1.5 hours before baking and rest at room temperature.
- Preheat the oven to 230°C/gas mark 7 and preheat a baking tray or baking stone in the bottom. Once hot, remove the preheated tray or hot baking stone and turn both loaves out on it. Flour, score or glaze as required and transfer to the oven, throwing in some ice cubes or cold water to steam the oven.
- Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.
To read the full recipe courtesy of Patrick Ryan, click here.
- 300g jumbo oats
- 450g Glenisk Vanilla Irish Strained Protein Yogurt or another brand
- 4 bananas
- 2 teaspoon bread soda
- 60g walnuts
- 75g dark chocolate, cut into chunks
- Preheat an oven to 200°C/180°C fan/400°F and grease a loaf tin or line with parchment.
- Place the oats and bread soda in a large mixing bowl. Add three of the peeled bananas and walnuts into the bowl. Rub the bananas and walnuts with your hands through the oat mix until well combined.
- Stir in the yoghurt and dark chocolate chunks until no dry oats remain.
- Pour the mixture into the prepared loaf tin. Cut the fourth banana lengthways in half and press into the top of the mixture. Scatter some extra walnut and dark chocolate chunks on top before baking in the oven.
- Bake in the oven for 40 minutes or until a skewer comes out clean.
- Remove from the oven and allow to cool on a wire rack.
To read the full recipe courtesy of Glenisk, click here.
- 1 egg
- White wine vinegar
- Fill a saucepan nearly to the rim with water. Add 1 tablespoon of white wine vinegar, 1 teaspoon of salt and bring to a gentle simmer over medium heat.
- When the water comes to a simmer, crack an egg into a cup and carefully slide it into the water. Quickly repeat with any remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk.
- Poach the eggs, turning them periodically with a slotted spoon until the whites are firm or to the desired degree of shape, 2 to 3 minutes.
- Using the slotted spoon, remove the eggs and transfer to a clean tea towel. Lightly dab the eggs with the towel to remove any excess water.
To read the full recipe courtesy of Andrew Rudd, click here.
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons boiling water
- A pinch of cinnamon (optional)
- 1 cup milk or milk alternative
Add all the coffee, sugar and boiling water in a bowl (you can easily double or triple this recipe). Using a hand mixer or stand mixer and whip on one of the higher speeds.
Whip the entire mixture for about 2 minutes. Scrape down the sides and whip any bits that didn't get whipped.
Taste (it'll be very strong! But of course diluted with your milk) and add more sugar IF desired. I've seen some people add another tablespoon of sugar, but it was fine for me. Remember it'll be diluted with the milk!
Add the coffee to a tall glass (about 8 ounces/1 cup) of your favourite milk. I've tried it with soy milk, almond and oat milk. If you're doing iced, add a few ice cubes, then the milk, then spoon the whipped coffee on top. If using hot, just add it to the glass.
Using your spoon or straw, stir vigorously to swirl it into your milk
To read the full recipe courtesy of Jasmine Michh, click here.
- 500ml/18oz water
- 25g/1oz fine sea salt
- 2.5-3g/ 3/4tsp fresh yeast
- 950g/ 33.5oz ‘00’ flour
- Pour the water into a bowl and mix in the salt and yeast
- Stir in the flour gradually.
- Knead vigorously with light criss-cross punches to oxygenate. Relax and smooth the dough, which forms gradually. Try to replicate the movement of the arm of a mechanical mixer.
- When the dough has absorbed all the flour (the sides and bottom of the bowl are clean) remove from the bowl and continue kneading for 20 minutes on a lightly floured surface.
- Divide the dough into 220-250g portions (perfect size for a 12-inch pizza), roll each portion into a ball and place on a lightly floured tray, leaving a gap between each one.
- Cover with a cloth and leave to proof in a dry cool place for six to eight hours.
- When the proofing time has passed, on a lightly floured surface (just a pinch of flour, no more) stretch the balls one at a time as thinly as possible using your fingertips at first, with the palm of your hand expanding the disc from the centre outwards.
- Add toppings, bake and enjoy.
To read the full recipe courtesy of Paulie's, click here.
mars bar slices
- 6 mars bars (standard size)
- 2 tablespoons golden syrup
- 2 tablespoons butter
- Rice Krispies (enough to coat)
- 200g milk chocolate (melted)
- Melt mars bars, syrup and butter in a pan.
- When combined add Rice Krispies, and stir until coated.
- Press into a greased and lined oblong tin and leave to set.
- Top with melted chocolate.
- Allow to set for an hour or two, cut into squares when cold.
To read the full recipe courtesy of Lauren Arthurs, click here.
3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
- Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms.
- Knead with a dough hook until the dough is smooth and elastic, about 10 minutes.
- Cover dough with plastic wrap and let rest at least 30 minutes.
- Cut and roll as desired.
To read the full recipe courtesy of Food and Wine, click here.
- 200g dark chocolate, roughly broken
- 100g milk chocolate, roughly broken
- 250g butter
- 400g soft brown sugar
- 5 eggs
- 140g plain flour
- 50g cocoa powder
- 250g raspberries
- Whipped cream, to serve
- Preheat the oven to 180ºC/gas mark 4. Line a 20x30cm shallow baking tray with greaseproof paper.
- Combine the chocolate, butter and sugar in a bowl sitting in a pan of simmering water until melted. Remove from the water. Whisk in the eggs one by one. Sieve the flour and cocoa into the mixture. Gently stir in the raspberries.
- Bake for 30-35 minutes depending on how gooey you like your brownies. Allow to cool and slice into squares.
- Serve with the whipped cream.
To read the full recipe courtesy of Food And Wine, click here.
- Half a lime
- Salt, to garnish
- 40ml Patrón
- 20ml Triple Sec
- 25ml fresh lime juice
- 10ml sugar syrup
- Run the cut side of the lime over the rim of a margarita glass. Dip the glass into the salt to coat the rim.
- Add the remaining ingredients to a cocktail shaker with some ice. Shake the mixture, then strain into the martini glass.
- Serve with a slice of lime.
To read the full recipe courtesy of Patrón, click here.
Main image by Michelle Tsang