If you are looking for few easy recipes to make in quarantine that does not require a ton of ingredients? We’ve got you covered. To make meal planning as easy as possible for you and your family amidst this coronavirus outbreak, we’ve rounded up 5 recipes that call for fewer main ingredients from the top-notch chefs of Academy of Pastry and Culinary Arts. So, here are few ideas for your meals and desserts but before trying these out do not forget to WASH YOUR HANDS!

Milk Loaf / Milk Bread by Chef Niklesh Sharma:

Niklesh is the founder of Academy of Pastry and Culinary ArtsGroup and manages the operations of school in Malaysia, India, and Philippines. With more than 20 Years work experience in Hotels, he is an award-winning Pastry chef with a great record of Opening Hotels, Renovations, and upgradings of Pastry Kitchens.

Please find below the recipe of Milk Loaf / Milk Bread by Chef Niklesh:

Ingredients:

Refined Flour (Maida):      500 Gms

Salt                                                10 Gms

Yeast                                             4 Gms

Sugar                                             4 Gms

Milk                                               160 Gms

Eggs                                               120 Gms

Butter                                            100 Gms

—————————————————–

Total                                              900 Gms

Process:

1. Mix all ingredients together except butter and knead to form a smooth dough
2. Add butter part by part and continue kneading till uniform
3. Allow the dough to proof in a warm place for an hour and then knock back.
4. Leave it in the fridge overnight
5. Divide the dough as per requirement and shape it (this recipe is meant for 3 loaves of 300 gms each)
6. Proof till double in volume, brush with eggwash and bake at 180C until golden brown

Chef’s Tip:

1.  Refrigerate all ingredients for one hour before kneading the dough to get a lighter bread.
2. To bake it without eggs, replace eggs with same quantity of milk

Marble Cake by Chef Angelo Van Toorn:

Angelo graduated from Johnson and Wales University where he obtained degrees in both Culinary Arts and Baking and Pastry Arts. He joined the Academy of Pastry Arts Malaysia in January 2015. He currently is a certified Baker by the Retail Bakers Association of America as well as a Long Term Member of the Bread Bakers Guild of America.

Please find below the recipe of Marble Cake by Chef Angelo:

---

Vanilla Butter Cake

Ingredients   Butter  Sugar Eggs Vanilla Salt Extra Whip Whipping Cream Flour Baking Powder

Quantity (Gr)   140 290 100 5 5 200 215 5

Procedure:

1. Emulsify butter with sugar

2. Add in eggs gradually

3. Add in salt and vanilla

4. Add in cream

 5. Add in sifted flour and baking powder

 6. Cast in a piping bag

---

Chocolate Butter Cake

Ingredients   Butter Sugar Eggs Callebaut Cocoa Powder Salt Extra Whip Whipping Cream Flour Baking Powder

Quantity (Gr)   140 295 100 40 5 200 215 5

Procedure:

1. Same process as Vanilla butter cake

2. Cast in a piping bag

 3. Pipe the 2 dough in a mould until 60% full

4. Pipe on line of softened butter

5. Leave it to rest overnight in chiller and bake 145 ̊C

for one hour

6. Cool down, and glazed with liquid tempered couverture

Glazed:

Ingredients   Dark Chocolate Callebaut 811NV 53.8% Oil Hazelnut

Quantity (Gr)   1000 125 300

Procedure:
Decorate with 300gm Hazelnuts.

---

Thai Green Curry by Chef Rob Cross

Rob started his culinary career with Hotel Management in France from the year of 2014 before moving on to Novotel Bordeaux, France. He then joined Academy of Culinary Arts Malaysia in 2015 and begun training where he now conducts classes at the Academy.

Please find below the recipe of Chicken Thai Curry by Chef Rob:

INTERMEDIATE LEVEL
THAI GREEN CURRY CHICKEN
Preparation time	Cooking time	Total time	Portion/size
20 Minutes	20 Minutes	40 Minutes	1

Ingredients	Quantity (G)
Chicken Thigh (Bone In)	350
Green Curry Paste	115
Kaffir Lime Leaves	4
Small Green Chili (Smashed)	3 nos
Fresh Coconut Milk	225 +225
Chicken Stock	380
Thai Basil Leaves	12
Fresh Coriander	20
Fish Sauce	20
Palm Sugar	20
Thai Eggplants	120

Procedure:

1. Sweat the green curry paste with oil over medium heat until fragrant, add ½ the amount of coconut milk and stir until the oil surfaces.

2. Clean the kaffir lime leaves by removing the leaf stalk.

3. Add the chicken and kaffir lime leaves; continue cooking until the chicken is almost done.

4. Add the remaining coconut milk, palm sugar and season with fish sauce.

5. Bring to boil, add baby eggplants, and cook for 5 minutes or until baby eggplants are softened.

6. Add Thai basil, stir and remove from heat.

7. Garnish with fresh coriander, Serve.

A) This dish can be served with plain rice or fried noodles depending on your preference

B) It is Ideal for meat lovers, Lactose Intolerance and Nut Free diets

C) It is not ideal for Sugar Free, Vegan and Jain diets

Lemon Cake by Chef Rubani:

Rubani is one of the brightest students in Academy of Pastry and Culinary Arts.

Please find below the recipe of Lemon Cake by Chef Rubani:

Ingredients	Quantity (G)
Butter	70
Sugar	145
Eggs	50
Flour	108
Baking Powder	2.5
Cream	100
Lemon Zest	1.5

Procedure

1. Using a wooden spoon cream together the butter, lemon zest & sugar till light & fluffy
2. Slowly add in the eggs & mix till the eggs are incorporated into the mixture
3. Once all the eggs have been been mixed, fold in the flour & baking powder
4. Lastly mix in the cream
5. Pour the batter into a well oiled tin
6. Bake at 160 degrees Celsius for 25 to 30 minutes
   

---

Goan Prawn Curry by Chef Eureka Araujo:

Eureka hail from Goa and completed her Bachelor of Science from the Institute of Hotel Management, Goa.  She was crowned Pastry Queen India in 2017 and represented India at the World Pastry Queen competition in January 2018 at Sigep, Italy. She joined the academy of pastry & culinary arts as a pastry Chef in 2016 & now run the kitchen operations of the APCA Mumbai centre.

Please find below the recipe of Prawn Curry by Chef Eureka:

Ingredients	Quantity
CORIANDER SEEDS	1 TBSP
CUMIN SEEDS	1 TBSP
KASHMIRI RED CHILLIES	4 NOS.
SOAKED TAMARIND	2 NOS.
ONION	1 NO.
GARLIC	7-8 CLOVES
TURMERIC	1 TSP
LADYFINGER	4 NOS.
FRESH PAWNS	10-12 NOS.
SALT	T.T

Procedure:

1. Dry roast together the coriander seeds, cumin seeds & Kashmiri red chillies
2. In a grinder, grind together the grated coconut, half an onion, peeled garlic & the dry roasted mix. Grind till a fine paste
3. In a gravy pan, sauté the remaining chopped onion. When the onion becomes translucent add the masala paste
4. When the masala comes to a boil, add the ladyfinger & some water & let it cook for 10 minutes
5. Add salt to taste & check consistency of the curry.  If its too thick you can add some more water
6. Lastly, add the fresh prawns, 2 minutes before the curry is ready
7. Your curry is now ready

---