An ingredient is missing and our cooking spree is ruined… Or is it? Although we cannot come and go to the supermarket or the corner shop as we please, the lockdown should not prevent us from preparing great meals… There is always a solution in the kitchen!

During this sanitary health crisis, one has to be creative in the kitchen. While we can head to the shop only twice a week, and only when it is essential, we will need to step up the game when it comes to cooking, and use only what we have within reach in our pantry. 

No need to panic! Some advice, recipes and tips will get you back on track in no time. To make your homemade bread, for instance, there is an alternative to making your own yeast with beer:
  • 100 ml of beer,
  • 1 teaspoon of sugar,
  • 1 tablespoon of flour.

Mix everything, let it sit overnight at room temperature. You will get 50g of fresh yeast.

If you don’t have any whipped cream, you can replace it with milk! It is an excellent alternative to crème fraîche, especially for a quiche, a dessert or a sauce. You can even thicken it with some flour to obtain a denser texture. Other solutions here.

To replace an egg in a soft cake:

  • ½ a banana,
  • 60 g of apple or pear compote,
  • 50 g of zucchini or potato puree,
  • 50 g of yoghurt,
  • 50 ml of milk,
  • 50 ml of fermented milk.

For your cookies or pancakes, replace the egg with 1 tablespoon of starch and 2 tablespoons of milk or ½ banana or a squash, carrot and/or potato (50 g) puree.

Other alternatives to help you cook:

  • Replacing 100 g of butter: 80 g of vegetable oil; 80 g of coconut oil; 50 g of avocado puree; 80 g of courgette or squash or sweet potato puree; 10 0g of crushed banana (also reduce the amount of sugar); (50 g of butter + 25 g of yoghurt).
  • Replacing 100 g of white sugar: 100 g of brown sugar; 100 g of  icing sugar; 85 g honey; 75 g of agave syrup; 100 g of maple syrup
  • Replacing 100 g wheat flour: 100 g of fine semolina; 100 g of mashed potatoes; 100 g of finely-mixed oatmeal + 2 tsp. of baking powder; 75 g of rice flour + 25 g of starch; 50 g of white flour + 50 g of starch; 40 g of white flour + 60 g of almond powder (or other nuts).