Like everyone else during this period of isolation, the Urban List team has been cooking up a storm.
Whether it's sourdough, banana bread, or attempting that coffee that everyone went mad for—it's been a time of great success, and terrible failures.
Here's what the UL team has been cooking, and the recipes you can try for yourself.
Starting off with myself, I've managed to get stuck right into cooking meat (beef brisket and roast pork) in the Weber. Not only is it bloody delicious, it'll feed you for at least three days with a decent cut of meat.
I've also had a craving for Capitano's vodka pasta. But with distance between us, I resorted to cooking a version of it myself. In Claire Saffitz we trust.
- Rigatoni With Easy Vodka Sauce
- Texas-Style Brisket
- Cheese & Bacon Twists from Beer Snacks By Oscar Smith
Perth & Sustainability Editor
Biscoff Banana Bread: because I'm a lockdown baking cliche, plus it's vegan. Most important part of this recipe is making sure you slather the banana bread with more Biscoff spread because the flavour isn't that strong in the actual bread.
Samy Tamimi and Yotam Ottelenghi's hummus: I invested in Samy Tamimi's cookbook Falastin during lockdown and FINALLY mastered hummus. I have made a lot of hummus in my time and this is easily the best. The tricks are using dried chickpeas and cooking them with bicarb, plus loads of tahini and no olive oil.
Cooking is the best, excellent entertainment with a reward at the end. It's really the ultimate craft project as you also don't just have a bunch of useless homemade stuff at the end.
Focaccia bread—much easier then you think and it's just like having fresh garlic bread.
Risotto with lobster—special occasion, so decided to get super boujee in iso with the fam.
Also did some virtual baking with my mates, where my friend showed us all how to make cookies over Zoom (we did the same thing with cocktails where I showed everyone how to make margaritas and sours). The recipe is from when we had to run a cafe in year 10 and are still the best choc chip cookies in the world.
Too many children who decide to lose their minds around dinner time, makes me rather time poor at that time of the day.
I was given an Air Fryer by my Grandmother recently and I've never looked back. Roast dinners, including the perfect pork crackling *drool* have never been easier. Given that the pubs are closed and we can't treat ourselves to a Parmi, we have also mastered the art of the perfect Pub Parmi, in the Air Fryer of course.
I've never been much of a baker, but I really love cooking dinner. It gives the whole family a chance to sit together and if you get it right, you sometimes get silence.
I am officially on the Alison Roman bandwagon—The Shallot Pasta and The Cookies are a 10. Yet to try The Stew. Also have been loving baking—Basically's Lemon Pound Cake, Tasty's Cinnamon Rolls, Nadia Lim's Bran Breakfast Loaf are all easy weekday winners.
I also made a pretty showstopping (and easy!) Burnt Basque Cheesecake from Bon Appetit that clogged my arteries in all the right ways—there's 1kg of cream cheese in that baby.
- Chicken Saagwala
- Salted Chocolate Chunk Shortbread Cookies
- Lemon Pound Cake
- Cinnamon Rolls
- Super Bran, Date, Carrot And Banana Breakfast Loaf
- Basque Burnt Cheesecake
Chrissy Teigen is one of my all-time idols—cooking and for LOLs so I tweaked her Chicken Pot Pie recipe (originally a soup recipe) and made one to literally feed all U:L offices combined.
Hot Tip: Not making your own pastry crust is a big no-no. I bought it from the supermarket and regretted it hard. Also added in extra vegies—mushroom, peas, carrot, onion and lots of garlic and chilli. Can also be made using beef, by replacing the chicken with pulled beef and swapping out the chicken stock for beef stock.
These are my go-to comfort dishes. Super easy and makes up a bunch of meals for days.
I've re-discovered my love for cooking during lockdown. Not only saving the extra coin, but also eating clean. Love the slow cooker.
Stuck in iso, weather getting colder and not able to visit parents: my ultimate go-to comfort food is spag bowl.
When jar sauce, pasta and mince FINALLY got restocked, I stumbled across Nat's What I Reckon and tried out his non-jar sauce approach to spag bowl and it has rocked my world—milk in bolognee, who'da thunk?
I have the world’s biggest sweet tooth—if it’s got a worrying level of sugar in it, I want to bake it. I’ve fallen down a Bon Appetit recipe hole and I’m not mad about it.
My favourites so far—and the ones the fans (my family) have liked the most—are the Camouflage Chocolate Fudge Brownies and BA's Best Chocolate Chip Cookies. The brownies are the perfect mix of gooey chocolate and a tangy cheesecake hit. With the cookies, I added a little extra sprinkle of sea salt and it was next level.
Lot of slow cooker recipes. Living on batches of Tuscan soup (linked). Lentil nachos.
A bunch of Greek family recipes (spanakopita, yemista, youvetsi) that aren't really written down anywhere. Sweet highlights are tiramisu linked and Country Women's Association three ingredient Scones.
I've always wanted to master some of my Nonna's and Zia's (Italian for auntie) recipes and over Iso my Aunt made a family cookbook filled with all the classics.
I'd never really loved eggplant until I had my Auntie's Melanzanne, which is essentially like an eggplant lasagne made with breadcrumbs, onion, delicious rich tomato sauce and parmesan layered throughout. I made it on Mother's Day and it was delicious.
Sydney & Style Editor
Oat milk. I don't know if this even counts as a recipe (there are literally two ingredients—water and oats), but I was pretty impressed with myself when I made it. Buying fancy oat milk is expensive! I've had heaps of things on my list to bake/cook in iso, but this one (made in just 5 mins!) and very simple Brad Leone charred tomato toast is all I've managed to do.
If you like oat milk, and you haven't tried making it yourself, I highly recommend trying it. If you prefer yours a bit sweeter you can add honey, adjust the ratio of water to oats if you prefer thicker/thinner milk and be waste-conscious by using your leftover oats for a cake batter or porridge (I did not do this, so no judgement). On the tomato toast front, get yourself some epic truss tomatoes, some ricotta and some garlic. So basic but such a winner.
For more great things to cook at home, hit up our Recipes section.
Image credit: Cheese & Bacon Twists | Ben Tyers