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Cooking in confinement

From 14 March 2020 until 2 May 2020, Spain was under virtual confinement due to the corona virus epidemic. We were only allowed to leave home for work (if our place of employment was open and teleworking was not feasible–in my case it was, so I was working from home throughout); to buy food, medicines and a few other essentials or to access medical services. Everything else was closed, and no walks or outdoor exercise was permitted. The lockdown was strictly enforced by the police, assisted by the army, and violators were fined, sometimes in the thousands of EUR. The strict confinement was lifted in early May, and the overall state of emergency was lifted on 21 June. As from early September, we are back at the office, but after the cases and deaths began rising again in Spain in January 2021, new restrictions have been imposed, including closure of restaurants and bars except for takeaway. So while we are not in confinement as of this moment, we are still mostly at home, and so I continue to add recipes and photos.

Since going out to eat was not feasible, we cook at home every night. I photograph some of the dishes we cook, and have set up a photo gallery here. Below are the recipes for those dishes for which I have a written-down recipe.

Irish stew

Irish soda bread

Roasted vegetable lasagna and the White sauce  to go with it

Cumin-roasted salmon with cilantro sauce

Almond-crusted salmon

Saba noodle and edamame salad

Katsu curry with panko aubergines and pickled radishes

Kale-sauce pasta

The Imam who fainted (stuffed aubergines)

Sheet-Pan Gochujang Shrimp (note: I added edamame and tofu to the recipe)

Bigoli in salsa (note: I used ordinary spaghetti)

Roasted salmon with brussels sprouts

Vegetarian Kofta Curry


Greek Salad

Pasta e Ceci (Italian Pasta and Chickpea Stew)

Shrimp Creole

Tunisian Shakshuka With Shrimp

Buttery Kimchi Shrimp

10-minute stir-fry veg (used for pak choi to accompany the Buttery Kimchi Shrimp)

Cajun-blackening-spice-for-fish (in my version, I make it as a paste, adding some olive oil and vinegar as in step 3, but instead of using it as a marinade, I just spread it on the fish)

Babcia’s frikadeller (Polish-style ground meat patties as my mother made them. “Babcia” is Polish for grandmother, this is how my children called her)

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