In light of the crisis our country is currently facing, food has been scarce; ingredients are not found easily and cooking has become a game of substitution. With a week of holidays approaching, we decided to let you in on some of our three-ingredient recipes – all made with ingredients that are not too difficult to source. If you’re in a pickle, these are super easy to whip up and are bound to satiate your hunger.
Carrots + butter + honey = honey roasted carrots
Chocolate spread + eggs + flour = mug cakes
Now milk is undoubtedly a little hard to come by these days, but just a splash should suffice – you can substitute it with heavy cream or any kind of cream base you have at home. In a medium-sized mixing bowl, whisk together ¾ cup chocolate spread (if you don’t have chocolate spread, you can use melted chocolate) and two eggs. Fold in the flour. Evenly distribute the mixture into two mugs. Microwave each mug for two minutes. Let it cool for five minutes. Frost the cakes with the remaining chocolate spread and serve warm. Again, this is super filling and can be kept refrigerated to be consumed at a later date.
Chicken + soy sauce + brown sugar = teriyaki chicken
We love Japanese food, but unfortunately, with all the recent price hikes, eating out has become almost impossible. So here’s a quick fix we came up with to satisfy your cravings. Sear about one kilogrammes (kg) of chicken evenly in a pan, then flip. Add one cup of soy sauce and ½ cup of brown sugar; stir and bring to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired. This recipe is great for a quick lunch fix when you’re in a hurry. One can even substitute the chicken with any meat desired. This recipe works with sausages, meatballs, and even tofu, so feel free to change it as you like.
Tomatoes + butter + onion = fresh tomato sauce
Want to make pasta only to find you don’t have sauce? Here’s an easy solution. Put two cups of sliced tomatoes, with the juice, into a saucepan. Add five tablespoons of butter and one medium-sized chopped onion and salt to taste. Cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. This can be served over pasta or even as a dip – it’s delicious however it’s served.
Potatoes + butter + oil = hash browns
Crispy hash browns are a great breakfast option. With just three ingredients and being freezable, too, they’re easy to add to your next fry-up. All you need are three potatoes, 50 grammes (g) of butter, and four tablespoons of an oil of your choice. Cook the potatoes in a saucepan of boiling water for 10 minutes, then drain and set aside until cool enough to handle. Once that’s done, coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into eight portions and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or be kept frozen for up to a month.