With the global pandemic on our hands, many of us are spending our time indoors in order to avoid being insusceptible vectors to the disease. 

At times like these, it’s important that we try new things. We come to realise that although we enjoy our hobbies the way they are, there is much more room to expand. For many, cooking has become the hobby to expand to. All around the world, people are trying to recreate trendy food items such as Dalgona coffee, sourdough, and the likes.

I've spoken with the two of my favourite chefs and they’ve been so kind as to share easy recipes which can be recreated at home by even beginner cooks. These recipes are simple, straightforward and assure you delicious treats at the end. Here are two quick and easy recipes for you to try:

Chef Obubu’s Banana Bread Recipe

Chef Obubu is a private chef who specializes in private dining and special catering services for events such as proposals, birthdays, anniversary dinners, breakfast trays and many more. She also works with brands on creating unique content such as recipe videos, food stories and many more. 

On her Banana Bread Recipe

The thing with recipes is that it never fully belongs to you, and it won’t stay yours forever. It’s like a pre-loved item at a thrift store which the old owner sends off to serve a new owner at a reasonable price.

This recipe probably started off halfway across the world, belonging to someone else. And when it came to me (Chef Obubu), I decided to make it simple just like styling a thrifted designer dress with basic accessories.

No matter how you choose to interpret this recipe, all that matters is that we have curated something personal and made magic because the fun part of a universal recipe such as this is that there are so many unique iterations of Banana Bread.

For this recipe, you will need:

• 3 large overripe bananas (I love to store in the freezer before use; because of the sticky moisture it gives)

• 1/3 cup of oil

• 2 large eggs

• 1 tsp baking Soda

• 1 tsp salt

• 1 cup of sugar

• 1 cup of Flour

• 150ml evaporated milk

• One large bowl and a spatula for this recipe.

Method

1. Preheat your oven at 180c

2. Mash the bananas, add the oil and eggs and mix together until there is no separation between the three elements 

3. Add the baking soda, salt and sugar and mix thoroughly 

4. Next, incorporate the flour until you’re left with a thick paste. At this point, pour in your milk and fold into the mix to have a lighter dough

5. Grease your pan with oil and dust with flour

6. Pour in mix and bake for 40-45mins, using the toothpick test to ensure it’s ready.

7. Allow to cool, serve warm.

Chef’s Tip:

Make it yours, personalize it as much as you wish and find your style. If you feel it’s too sweet or too moist, do something about it but make sure it’s something you’re proud of.

Chef Imoteda’s Breakfast Sandwich 

Chef Imoteda is the founder of Heels In The Kitchen NG. A LenCordon Bleu-trained chef, she is also the head chef at the Atmosphere Rooftop. She is the creator of the Nigerian Fusion Food Tour, a food tour hosted both locally and internationally which takes a close look at new and innovative approaches to classic Nigerian meals. 

On her Breakfast Sandwich 

“My breakfast sandwich was inspired by a breakfast sandwich I used to get at a cafe in Sutton every morning on my way to work. Then, it was just a bread roll with bacon and a fried egg. I enjoyed it thoroughly. 

When I moved back home I missed it so much that I created my own version with some bitter greens for contrast. My favourite thing about this recipe is the perfectly cooked, rich, yolky egg. “

For this recipe, you will need:

• 6 strips of Bacon – cut in 2

• 6 sliced Salami

• 6 bread buns

• 6 eggs

• Frisee

• Mayonnaise

• Salt

• Red pepper flakes

Method

1. Fry bacon and Salami for 2 minutes and set aside

2. Rub some oil inside ring moulds, place ring moulds into the same frying pan and break eggs into the mould

3. Put a lid on the pan

4. Remove the eggs from the mould

5. Slice buns into 2 pieces horizontally

6. Place the cut side face down into the frying pan to toast (45secs)

7. Spread Mayonnaise on the other half of the bun, add two pieces of bacon, 1 slice of salami, 1 egg and a few pieces of frisee

8. Place the second bun on top

Chef’s Tip

Have all your ingredients portioned and ready before you cook. This helps you get the recipe perfectly. It also helps you avoid being disorganised while working on the recipe.

The egg must not be fully cooked. The star of this recipe is its rich, yolky egg. If your yolk is too well done, you may not enjoy it as much.