By Mahika Panditha
As you know, people across the country have been trying to stock up for curfew and have food in their pantries and kitchens for however long they can. Thankfully, we are at a stage where some places are delivering groceries and other daily essentials, and we have people delivering good and goods to those who are unable to afford it at this tough time. With that being said, sometimes you might find that during panic-buying, you may end up with a lot of something or the complete opposite – you may have forgotten to buy snacks or desserts. Well, maybe the latter is just me…
Anyways, as someone with a major sweet tooth, I have something sweet at least twice a day, but as we continue to remain in lockdown, I try to keep from purchasing such things, especially when I could easily make them at home. I am also a sucker for a good iced mocha, which I recently discovered how to make – one that I absolutely adore! The best part about most of these is that you only need three ingredients!
So, let’s get into it! Here are some of my favourite three-ingredient recipes for this curfew season. Please keep in mind that most of these serve one person.
Crème brûlée
Ingredients:
- ½ cup vanilla ice cream
- 1 egg yolk
- 1 tablespoon sugar
- Preheat the oven to 160 degrees
- Put the ice cream in a microwave-safe bowl and heat it for about 30 seconds, and then leave it to cool
- Add the egg yolk in and whisk
- Pour the mixture into a ramekin and place it in a pan
- Pour hot water into the pan, halfway up the sides of the ramekin
- Bake for about 40 minutes and remove from the pan for cooling. Cover with plastic wrap and refrigerate for at least two hours
- Remove the crème brûlée for 30 minutes and then sprinkle a tablespoon of sugar on top.
- Melt the sugar to create a crispy top with a torch or broil the dish
- 1 kg chicken thighs
- 1 cup soya sauce
- ½ cup brown sugar
- Sear the chicken evenly in a pan and then flip
- Add the sugar and soya sauce and bring it to boil
- Stir until the sauce inside has reduced and glazes the chicken
- Season with sesame seeds (optional)
- Serve with rice or even use as sandwich filling!
- 1 ½ tablespoons of chocolate sauce
- 1 spoon instant coffee
- A glass of cold milk
- Pour the chocolate sauce into the glass
- Mix your instant coffee with hot water in a separate cup and add into the glass with chocolate sauce. Mix till the sauce and espresso are fully combined
- Pour in the cold milk and mix well
- You can add in ice cubes or whipped cream (optional)
- 300 g Nutella
- 2 eggs
- ½ cup of flour
- Preheat the oven to 175 degrees
- Combine all the ingredients in a large bowl and transfer into a baking pan
- Bake for 15-20 minutes
- Allow to cool for 5-10 minutes and cut into squares
- 1 cup peanut butter
- ½ cup sugar
- 1 egg
- Preheat the oven to 180 degrees
- Mix all the ingredients in a large bowl. Scoop out a spoonful and roll into balls onto a nonstick baking sheet
- Bake for 8-10 minutes till the cookies are golden brown
- Remove from the sheet and let cool
- 1 cup sugar
- 1 teaspoon ground cinnamon
- A pinch of salt
- Puff pastry
- Preheat the oven to 200 degrees
- Line two rimmed baking sheets with the parchment
- Mix the sugar, cinnamon, and salt on a plate
- Fill a small glass with cold water
- Roll the pastry between the two sheets of parchment and freeze the dough for 5 minutes
- Use a sharp knife and cut the dough into inch-size strips and transfer half of them to the fridge
- Brush each strip lightly with water and coat with the cinnamon-sugar mix
- Twist the dough from the middle and transfer to the prepared sheet
- Arrange vertically and freeze for 10 minutes
- Bake twists until golden brown, for 8-10 minutes
- 2 cups of butter
- 1 cup of brown sugar
- 4 cups flour
- Preheat the oven to 160 degrees
- Beat the butter and sugar until fluffy
- Add 3 cups of flour and mix well until the dough is ready
- Turn the dough onto a floured board or surface and knead for 5 minutes, adding the remaining flour
- Roll into ½-inch thickness and cut accordingly to the size you want
- Place each biscuit an inch apart on ungreased baking sheets
- Prick with a fork and bake until lightly brown, for about 20-25 minutes
- 4 egg whites
- 3 cups sweetened and shredded coconut
- ½ cup sugar
- Preheat the oven to 160 degrees
- Line two sheets with parchment paper
- Whisk the egg whites till frothy and then add sugar and coconut and mix
- Use a rounded spoon and place mounds onto the sheet
- Bake for 15-20 minutes until brown on top
- Let it cool
- 1 tin sweet condensed milk
- 1 cup heavy cream
- 1 tablespoon instant coffee
- Cook the coffee and condensed milk in a pot over medium-low heat for 3-5 minutes
- Refrigerate for 30 minutes and add the cream
- Beat with an electric mixer for 8-10 minutes until soft and peaks form
- Sprinkle with leftover coffee powder
- Chopped dark chocolate
- 1 tablespoon coconut oil
- ½ cup peanut butter
- Place the chocolate and coconut oil in a bowl over a saucepan of water and stir the ingredients until melted for about 2-3 minutes
- Pour the chocolate into the bottom of mini muffin cups/mini muffin tray and place in the freezer for 5 minutes
- Divide the peanut butter amongst the cups and then top with more chocolate and freeze until solid for about 30 minutes
- Run a knife around the edges and get them out of the tray
- 2 cups rolled oats
- 3 large mashed bananas
- ½ cup peanut butter
- ¼ cup chocolate chips
- Preheat the oven to 175 degrees
- Line a cookie sheet with parchment paper
- Mix all the ingredients in a large bowl and then form eight balls with the dough
- Place each cookie ball on the lined mat and press each ball into a cookie shape
- Bake for 10 minutes until they are slightly golden and then remove from the oven
- Cool for 10 minutes and then transfer to a wire rack