Convenience food items: Lockdown recipes from chef Nadia Lim and our audience

For Nadia Lim, comfort and ease foodstuff is all about reminiscences.

It starts with memories of currently being a toddler in New Zealand, prior to her relatives moved to Malaysia when she was six many years previous: Great, easy mac ‘n cheese.

When she returned to New Zealand, aged 12, she missed food stuff from Malyasia. Nasi Lemak, a coconut rice, with egg, cucumber, and sambal grew to become a new consolation food items.

Now residing in Otago, with her two sons and spouse, the superstar chef says they’re making new consolation foodstuff together.

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When her boys, who are 5 and practically 3, are experience down, she claims cauliflower mac’ n cheese typically cheers them up. When they get to decide on dinner, gnocchi is the go-to.

“Comfort meals, to me, it is about nostalgia. It constantly reminds me of my childhood, of what my mothers and fathers utilised to cook, or now, what we are making with each other,” she suggests.

“It’s about familiarity.”

Nadia Lim and her husband Carlos Bagrie live with their two boys in Otago.

Lawrence Smith/Stuff

Nadia Lim and her spouse Carlos Bagrie reside with their two boys in Otago.

The energy of ease and comfort foods arrives from memories, and what superior way to evoke solid recollections than foodstuff? With flavor, texture, presentation and scent, food stuff energises all the senses to pull fond recollections back to us, states Lim. Food also brings people today jointly, reminding us of family members, mates and festivities.

And whilst we simply cannot nevertheless go all around to each and every other’s residences and share a food, we can however take pleasure in delectable foods and the reminiscences that provides.

“Comfort foods, it does transport you. It normally takes you back again to the put,” states Lim.

Nowadays, audience are sharing some of their comfort and ease foodstuff recipes and baking makes an attempt from lockdown – like Felicity Dulver, 7, who says a single of Lim’s individual recipes, for banana chocolate muffins, has come to be comfort and ease food items for her and her whānau.

Past week, we asked viewers to deliver in their lockdown recipes. From consolation foods to relatives favourites, we want to hear about the dishes that are assisting you get through lockdown. Maintain them coming, and be in to acquire a Linden Leaves diffuser! (Electronic mail your recipes to, with the subject line ‘reader recipe’.)

Nadia Lim’s banana chocolate muffins

Karl Dulver from Reduce Hutt says his relatives enjoys these muffins, which they’ve been making for the duration of lockdown. They’re a strike with daughter Felicity, aged 7.

Felicity Dulver, aged 7, is a big fan of these Nadia Lim banana chocolate muffins.

Karl Dulver/Supplied

Felicity Dulver, aged 7, is a major enthusiast of these Nadia Lim banana chocolate muffins.

Tends to make: 12 muffins

Prep time: 15 minutes

Cook dinner time: 15 minutes


  • 2 cups self-elevating flour (or use 2 cups simple or gluten-cost-free flour blended with 2½ tsp baking powder)
  • ¾ cup brown, white or uncooked sugar (or coconut sugar)
  • ½ cup chopped chocolate (any sort), chocolate buttons or chocolate chips
  • 2 ripe bananas, effectively mashed
  • 1 egg
  • ½ cup neutral oil (e.g. canola, grapeseed, rice bran) or melted butter
  • ¾ tsp baking soda
  • 1 cup milk (of any variety)


  1. Preheat oven to 200 deg C and line a 12-gap muffin tin with paper instances (or if you never have any, just grease the holes with a very little oil or butter).
  2. Sieve flour into a huge mixing bowl. Stir in sugar and chocolate.
  3. In another bowl, mash bananas properly, then blend in all remaining ingredients.
  4. Pour banana mixture into the flour combination and blend carefully till just put together – do not about-blend (or you risk hard muffins).
  5. Spoon into paper conditions, dividing mixture equally, and bake for 12-15 minutes right up until golden and the muffins spring back again when flippantly pressed in the centre (which is a sign they are cooked!).
  6. Leave in the pan for a few minutes prior to getting rid of to a wire rack to cool.

Strategies & Substitutions

  • 1½ cups of sweetened apple puree or stewed apple can be utilised in position of the mashed bananas.
  • You can use ½ cup honey in place of the ¾ cup of sugar.
  • For light, fluffy muffins, the most vital rule is to make positive you do not above-stir the mixture. What you genuinely want is to just moisten the components. Resist the temptation to preserve mixing the batter right up until it is clean in actuality, some lumps in your batter suggest you’re in for a lighter muffin!
  • Muffins freeze properly. Just spot in an airtight container or in a zip-lock bag.

Bacon and egg pie

Laura Manu from Pakuranga suggests this basic is “a fast and easy lunch that the youngsters can help make, and leftovers warmth up easily. The relish provides a wonderful flavour without remaining overpowering.”

Laura Manu of Pakuranga says this bacon and egg pie is a quick and easy lunch that the kids can help make.


Laura Manu of Pakuranga claims this bacon and egg pie is a speedy and straightforward lunch that the youngsters can aid make.


  • 1 packet ready-rolled puff pastry
  • 1-2 Tbsp tomato relish
  • 8-10 eggs
  • 400-600g chopped bacon
  • Parsley, if desired


  1. Spray 20cm square tin with cooking spray and heat oven to 200 degrees C on fan bake.
  2. Line baking tray with pastry, leaving sufficient for the major of the pie.
  3. Distribute tomato relish on base of pastry. Add in chopped bacon, break eggs in on top, pierce yolks and season with salt and pepper and sprinkle parsley if wanted.
  4. Very carefully spot remaining pastry on major and seal. Brush with crushed egg if wanted.
  5. Bake for 35-40 minutes.

Image biscuits

Nanette West from Nelson recalls her grandmother, Lilley Sutherland, building these biscuits when she was a child. Sutherland experienced 7 kids, and applied to cook dinner for shearers at Mount Linton Station in Southland.

Lilley Sutherland had seven children, and used to cook for shearers at Mount Linton station in Southland.


Lilley Sutherland had seven young children, and used to cook dinner for shearers at Mount Linton station in Southland.

“I can try to remember fondly her baking in her very modest kitchen area on a black coal variety – girdle scones, pikelets, ginger gems, and liked her symbol biscuits,” states West. “They ended up always eaten with a unfold of butter.”

These Symbols biscuits are from an old family recipe handed down from Nanette West’s grandmother.

Nanette West/Provided

These Symbols biscuits are from an outdated household recipe handed down from Nanette West’s grandmother.


  • 125g butter
  • 3 cups flour
  • 1 cup sugar
  • ½ cup milk
  • 1 tsp baking soda
  • 1 cup currants (or to style)


  1. Heat oven to 180 degrees C
  2. Rub collectively butter and flour.
  3. Boil alongside one another sugar and milk. When cooled, insert baking soda and currants to moist mixture.
  4. Add moist combination to butter and flour combination.
  5. Roll mixture out flat, and reduce into squares on a tray.
  6. Bake for 10-12 minutes, or till cooked via.

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