Never have we had so much time to experiment in the kitchen. At the start of our respective lockdowns, city by city, country by country we started to run out of flour and eggs, the basics. Cake after cake, loaf after bun, cookie after biscuit was turned out by amateur chefs that were used to spending more time in front of a keyboard than the gas rings but still needed to achieve a sense of productivity. As the weeks go by, according to global sales, we’ve turned to cocktails, chips and chocolate which will weigh heavier on our waistlines than sitting at the keyboard for hours ever did! So, to do our part, and shake it up a little we’ve spoken with our translators, teachers, and friends from around Europe and asked for one of their typical comfort food recipes that we can make with easy to get food ingredients:

Polish

Kasia’s Placki ziemniaczane (Potato Pancakes)

•  2 medium potatoes, peeled
•  1 egg
•  1 tablespoon all-purpose flour
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  Oil for frying

Finely grate the potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, flour, salt and pepper; mix well.

In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately with sour cream.

French

Mireille’s Pain Perdu (Lost Bread)

• 25 cl milk
• 3 eggs
• 75 g brown sugar
• 6 thick slices of day-old bread (rustic)

Beat the eggs, sugar, and milk together.

Soak the bread in the eggy liquid.

In a frying pan, melt the butter and fry the bread on both sides until golden brown (that’s how I like it anyway) or, alternatively, put the eggy bread in a baking dish and pour the remaining liquid over and bake at 180° until golden brown.

You can do it with left over sweet breads, croissants, or any other type of sweet or cake.

For a savory version add salt instead of sugar and grated Swiss Cheese… with a green salad it’s perfect for dinner in front of the TV.

Italian

Alessia’s Polpette della Nonna Tina (Granny Tina’s meatballs)

• 500 g minced meat
• 100/150 g breadcrumbs
• 80/100 g grated grana cheese or parmesan
• 2/3 eggs
• Milk (to moisten)
• Chopped parsley (to taste)
• A bit of garlic (if you like it)
• Black pepper (to taste)
• Oil for frying
• 1 jar of tomato sauce

Put all the ingredients in a large bowl and squeeze them together, shape egg size balls.

If you want them fried, squash them a little and fry them in a little oil in a frying pan, turning them occasionally.

If you want them in sauce, let the tomato sauce cook first for about 10 minutes in a saucepan, in a separate pan brown the meatballs in a drop of oil and then add them to the sauce and let them cook in the sauce for about 30 minutes on a low flame until the sauce reduces (watch out you don’t burn them).

Spanish

Raquel’s Gazpacho

• 300 g tomatoes
• ¼ cucumber
• 1 red pepper
• 1 onion
• 2 cloves garlic
• 150 g cold water
• 3 tablespoons bread crumbs
• 3 tablespoons olive oil
• 2 tablespoons vinegar
• Salt and pepper to taste
• 1 scallion
• Croutons or toasted bread
• Ice cubes

Wash, peel and chop the tomatoes and discard the seeds.

Wash and cut the cucumbers and discard the seeds.

Wash and cut the peppers and discard the seeds.

Peel the onion and garlic.

Blend everything together with the water.

Sieve the vegetable purée and add the breadcrumbs, add salt and a pinch of pepper to taste. Add the oil and vinegar, mix it all together well and leave it to cool in the fridge for a couple of hours.

Serve topped with scallion rings and toasted bread or croutons with a side of ice cubes

German

Viktoria and Gabriele’s Kartoffelsalat (Potato Salad)

• 1 kg peeled potatoes
• 300 ml broth
• 1 red onion
• parsley (chopped)
• chives (minced)
• white wine vinegar
• salt
• pepper
• oil

Boil the potatoes in their skins for about 30 minutes in salted water, drain and let them cool. Once cool, peel and roughly chop or slice them. In a bowl add the oil, vinegar, minced chives, a pinch of salt and pepper and the potatoes. Pour the hot (but not boiling) broth over the potatoes and gently mix with a ladle adding the parsley and chives and let stand for about 20 minutes.

Serve cold. Add mustard, mayo, or diced cucumber for added taste if you want a little luxury.