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Microwave-meal addicts now happily slave away over a hot stove, stirring up a culinary storm. Home-baked bread has become the order of the day, and comfort food is on the menu.

As for those who were maestros before the lockdown … well, they just became even better.

With all this in mind, Prof Sonia Swanepoel, executive dean of the Faculty of Economic and Management Sciences, and Esmé Labuschagne, the faculty’s senior administrative officer, decided to collect new or old recipes that staff members from the faculty had tried out during the lockdown period.

The aim was to lift people’s spirits and allow them to focus on the positive things in life. Since most people were home all day, this project aimed to motivate staff members to look beyond their circumstances.

Apparently, it took a pandemic for some of us to discover our inner chefs. After four months of lockdown, cooking has become ‘child’s play and adult joy’ for many.

chicken soup for the soul

Click on each photo to see who submitted which recipe and, in some cases, also what motivated them to start cooking. All the submitted recipes have been compiled into a book that will be made available early in August.

Dr Roland Goldberg,

senior lecturer, Management Sciences.

Roly’s Hillbilly Chicken Soup

“When the microwave meals and ramen noodles ran out, I decided it was time to start cooking.”

The lockdown in South Africa has been a challenge for all of us. We’ve seen people lose their jobs, businesses closing down and, unfortunately, also the loss of many lives due to the Covid-19 virus. For me, however, the challenge was somewhat of a different nature. I finally had to learn how to cook for myself. My household staff was under lockdown, and thus my Yorkie, Brooklyn, and I were left to fend for ourselves during this trying time.

I decided it was time to start cooking some healthy, wholesome meals. After a few failed attempts at following my mother’s recipes, I decided to make my very own chicken soup.

The winter cold was upon us, and this is a staple food of mine during the winter months. It turned out to be the best chicken soup I’ve ever had. I’ve named this recipe the Hillbilly Chicken Soup, as it is quite “rustic” and “unrefined” – pretty much how I felt throughout the lockdown period.

Esmé Labuschagne,

Economic and Management Sciences' senior administrative officer, with husband Pieter.

Easy
Cinnamon Buns

I will always remember the first day of lockdown. Everything was quiet – almost, too quiet. I suddenly felt suffocated. I needed to see what is going on, are there policemen and soldiers standing on street corners? Is someone out there?! But I stayed at home, too scared to put my nose out of the door … as if the virus had only come out when lockdown started.

At first, I could not settle down, and I had lots of work to do. Then I did what I knew best. I started cooking – for whom I do not know, as it was only my husband and me. Later, I became more comfortable with my surroundings and began to see things around me I never saw before.

I think my greatest lesson learned is that I will be able to enjoy my retirement with my husband, as we still love each other dearly after two months of lockdown. The negative ... well my arms and hips also ‘rose’, just like the dough of the cinnamon buns. And I miss my colleagues.

“Beware ... the rise will not only be in the dough but also on your hips. But you will never again buy a cinnamon bun!!”

Dr Melissa Jacobs,

senior lecturer, Industrial Psychology and Human Resource Management.

Curry
Onion Salad

Louise Jansen van Rensburg,

higher degrees administrator,

office of the deputy dean for

research and innovation.

Lamb Shanks
in Red Wine

Prof Sonia Swanepoel,

executive dean, Faculty of Economic and Management Sciences.

Bulgur