EP35 - Cooking during the lockdown




Cooking with an Italian accent show

Summary: Subscribe to our newsletter, Letters from Tuscany: <a href="https://julskitchen.substack.com/" rel="noopener">https://julskitchen.substack.com/</a><br>Use this link to get 10% off for 1 year: <a href="https://julskitchen.substack.com/podcast10" rel="noopener">https://julskitchen.substack.com/podcast10</a><br><br>I didn’t think my way of cooking would change much during the lockdown. I thought I was already quite organised, with a well-stocked pantry, responsible in using my ingredients and leftovers and creative when it comes to improvising. Yet, in more than a month of lockdown, I noticed some changes that made me reflect on my approach to cooking.<br>First of all, now I am cooking mainly for the two of us: this is the first time since we’re together, it feels very intimate.<br>In this episode, we will talk about how I reorganized my pantry and my freezer, about the importance of planning ahead and focusing on what you have, rather than on what you are missing, with recipes along the way.<br>I’d be curious to know if the lockdown changed your way of cooking and of organizing your pantry, fridge and freezer, which are the recipes you’re making more often and if you’ve learnt something new.<br><br>Our virtual Tuscan cooking course on Udemy: <a href="https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27" rel="noopener">https://www.udemy.com/course/tuscan-cooking-class/?couponCode=TUSCANMAY27</a> <br><br>On the blog:<br>- Semolina gnocchi: <a href="https://en.julskitchen.com/first-course/roman-style-semolina-gnocchi" rel="noopener">https://en.julskitchen.com/first-course/roman-style-semolina-gnocchi</a> <br>- Spinach and ricotta pie: <a href="https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie" rel="noopener">https://en.julskitchen.com/vegetarian/torta-pasqualina-my-mums-spinach-and-ricotta-pie</a> <br>- Spinach and ricotta ravioli: <a href="https://en.julskitchen.com/tuscany/spinach-ricotta-tortelli" rel="noopener">https://en.julskitchen.com/tuscany/spinach-ricotta-tortelli</a> <br>- Pappa al pomodoro: <a href="https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro" rel="noopener">https://en.julskitchen.com/tuscany/best-pappa-al-pomodoro</a> <br>- Pasta with tuna sauce: <a href="https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna-sauce" rel="noopener">https://en.julskitchen.com/first-course/pasta-first-course/pasta-with-tuna-sauce</a> <br><br>Listen also our episode about a Tuscan pantry here: <a href="https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry" rel="noopener">https://en.julskitchen.com/podcast/episode-23-a-tuscan-pantry</a> <br><br>Find me online at <a href="http://www.julskitchen.com" rel="noopener">www.julskitchen.com</a> or on Instagram <a href="https://instagram.com/julskitchen/" rel="noopener">https://instagram.com/julskitchen/</a> <br><br>Join our Facebook Group Cooking with Juls’ Kitchen: <a href="https://www.facebook.com/groups/775325049335625/" rel="noopener">https://www.facebook.com/groups/775325049335625/</a><br><br>Podcast realized by <a href="https://instagram.com/tommyonweb" rel="noopener">https://instagram.com/tommyonweb</a>