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5 Celebrities Reveal Their Tried-and-Tested Quarantine Dishes

Looking for a new recipe to try? These stars have some ideas.
5 Celebrities Reveal Their Tried-and-Tested Quarantine Dishes
IMAGE INSTAGRAM/wilsonmaggie, lizzzuy
Looking for a new recipe to try? These stars have some ideas.

Being in quarantine essentially turned everyone into bonafide chefs at home, and celebrities are no different! Our fave stars are turning to their own kitchen to sharpen their cooking skills or simply to recreate their favorite dishes. Fortunately for us, they gladly shared their recipes so we can easily try them as well without burning our houses down.

Below, we round up five easy cooking tutorials from celebrities that you, too, can make without breaking a sweat.

1. Maggie Wilson-Consunji's Carrot Loaf Recipe

Here's a quick sugar-free carrot loaf recipe, courtesy of Maggie Wilson-Consunji! You can whip these up for when you have a hankering for something sweet or a healthy snack to munch on.



  • - 2 large eggs, room temperature
  • - 3/4 cup canola oil
  • - 3/4 cup honey
  • - 2 teaspoons vanilla extract
  • - 1 cup all-purpose flour
  • - 1 cup whole wheat flour
  • - 2 teaspoons baking powder
  • - 1 teaspoon ground cinnamon
  • - 1 teaspoon ground nutmeg
  • - 1/2 teaspoon salt
  • - 1/4 teaspoon baking soda
  • - 2 cups grated carrots (about 3 large carrots)
  • - 1 cup chopped walnuts

How to Make It:

  1. Preheat oven to 150° Celsius.
  2. Combine eggs, oil, honey and vanilla; beat until smooth.
  3. In another bowl, whisk next seven ingredients for 30 seconds.
  4. Stir flour mixture into egg mixture just until combined.
  5. Add carrots and walnuts; mix well.
  6. Pour batter into a lightly greased loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 30 minutes to 45 minutes.
  7. Cool for 15 minutes before removing to a wire rack.


  • - You can opt to use two cups of plain white flour instead of whole wheat.
  • - The honey flavor really comes through here, so be careful—if you're using a strongly flavored honey, as it may overpower the other ingredients.
  • - This light and tender bread keeps well at room temperature but it can be chilled to help extend its life a day or two longer. It also freezes well for up to six months.
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2. Laureen Uy's Easy Instant Ramen Upgrades

Who says this pantry staple should be eaten as is? Laureen Uy and her beau Miggy Cruz have a couple of ways to level up your basic ramen noodles!

For the saucy version:


  • - Ramen of your choice
  • - Egg
  • - Slice of cheese
  • - Spring onions
  • - Chili (optional)
  • - Water (half the amount of water you usually put in ramen)

How to Make It:

  1. Boil water in a pan.
  2. Add the noodles once the water is already boiling.
  3. Add 1/2 of the ramen powder.
  4. Mix in the dehydrated veggie packet, too.
  5. Cook the noodles until the sauce thickens.Add the egg and cheese slice.
  6. Top with spring onions and chili.
  7. Cover the pan until it the egg cooks thoroughly and the cheese melts.
  8. Serve and slurp!

Note: You can also add sesame oil, spam cubes, bacon, and other toppings of your choice.


For the milky version:


  • - Ramen of your choice
  • - Whole Milk
  • - Spring onions
  • - Chili (optional)
  • - Brown sugar
  • - Kimchi

How to Make It:

  1. Boil water and partly cook the noodles.
  2. In a separate pot, boil some milk (Laureen and Miggy's tip: Measure your milk in the same bowl you'll serve your noodles so you don't cook too much.)
  3. Add the ramen powder and boil it with the milk.
  4. Add the dehydrated veggies in the noodles as it boils. 
  5. Drain the noodles after it's about 90% cooked.
  6. Add the noodles in the milk.
  7. Add kimchi.
  8. Add brown sugar to taste.
  9. Top with spring onions and chili.
  10. Serve and slurp!

3. Liz Uy's Chocolate Cake

Craving for something decadent and sinful? Follow Liz Uy's best chocolate cake recipe, as created by Chef Miko Aspiras—this one's guaranteed to wow your whole fam!


For the chocolate cake:


  • - 440g plain flour
  • - 600g sugar
  • - 90g cocoa powder
  • - 4g baking powder
  • - 6g baking soda
  • - 2g salt
  • - 180g eggs
  • - 230g vegetable oil
  • - 450g milk

How to Make It:

  1. Preheat oven to 175° Celsius.
  2. Grease the bottom, sides of pan with oil. Dust with some flour and shake around until evenly coated. Tap out any excess. 
  3. Whisk together dry ingredients in a large bowl until combined.
  4. Whisk together eggs, vegetable oil, and milk in a medium bowl until combined.
  5. Add wet ingredients to the dry ingredients in three parts, mixing with a spatula until combined after each addition to create a smooth chocolate batter.
  6. Pour batter into the prepared pan, bake for 35 to 40 minutes.
  7. Let the cake cool in the pan for 15 minutes. While still warm, place a large plate over it, flip the plate and pan together.
  8. Keep inside the chiller for two hours. Once completely cooled, slice the cake crosswise to create layers.

For the ganache:


  • - 440g heavy cream
  • - 90g milk
  • - 440g 70% dark chocolate
  • - 90g unsalted butter, at room temperature

How to Make It:

  1. Combine the cream and the milk in a small saucepan and bring to a boil over medium heat. Remove from the heat. 
  2. Combine cream mixture and chocolate: Place the chocolate in a large bowl. Slowly pour the hot cream mixture over the chocolate in two additions and stir until the chocolate has melted and the mixture is smooth.
  3. Add butter, stir until fully incorporated. 
  4. Place inside the chiller until set before using.

For the dulce de leche filling:


  • - 1 can (375g) Milkmaid 100% pure cow's condensed milk
  • - 1/2 teaspoon seasalt flakes

How to Make It:

  1. Bring five liters of water to a boil.
  2. Peel off label from the canned condensed milk, soak can into boiling water, leave to cook for four hours.
  3. Cool down completely.
  4. Pour contents in a bowl then fold in salt.

To assemble

  1. Put one layer of the chocolate cake in a plate, layer with ganache, by spreading the ganache on top of the cake.
  2. Place another layer of the cake on top of the ganache, then spread some of the caramel filling on top.
  3. Repeat until you reach desired and layers.

4. Solenn Heussaff’s Shrimp Tacos

Here's a meal you can whip up in minutes! Solenn Heussaff's shrimp tacos can be done swiftly, and the best part? You don't need to be a kitchen expert to make it! 


For the cabbage slaw:

  • - 2 cups green or red cabbage (or a mix), shredded
  • - 1/2 cup sour cream
  • - 1/4 cup coriander (I ended up using basil though)
  • - 1/2 cup green onions
  • - 3 cloves garlic
  • - 2 Tbsp calamansi juice
  • -  1/4 cup water

For the shrimp marinade (put as little or as much, depending on your taste):

  • - Cumin
  • - Salt and pepper
  • - Lemon powder (optional)
  • - Garlic powder
  • - Onion powder
  • - Cayenne pepper
  • - Chili powder

For the shrimp batter:

  • - 1 beaten egg (you can add chili sauce if you want)
  • - 1 cup flour
  • - 2 cups bread crumbs with the same spices you used for the shrimp marinade

For the tacos:

  • - Whole wheat tortilla or any kind of tortilla
  • - Avocado, smashed
  • - Feta cheese, crumbled
  • - Chili sauce

How to Make It

  1. Use a blender, food processor, or just your hands to mix all the ingredients of the cabbage slaw together.
  2. Marinate the shrimps using the spices.
  3. Dip the marinated shrimps in egg, flour, and breadcrumbs. Fry in your choice of oil (I used vegetable oil).
  4. Put the tacos together with your choice of toppings. I used avocado, feta cheese, and chili sauces.

5. Jennylyn Mercado’s Cinnamon Roll

Ah, yummy cinnamon rolls! This dessert is easier to make than you would think, especially if you follow Jennylyn Mercado's step-by-step tutorial.

For the buns


  • - 2 cups of milk
  • - 1/2 cup of granulated sugar
  • - 1/2 cup of melted butter
  • - 2 1/4 tsps of instant dry yeast
  • - 5 cups of flour
  • - 1 tsp baking powder
  • - 2 tsps of salt

How to Make It:

  1. In a bowl, mix the milk, sugar, melted butter and instant dry yeast.
  2. Let the mixture bloom for 10 minutes.
  3. Slowly incorporate four cups flour.Mix well until your remove the air pockets.
  4. Cover with cling wrap and let it rise for an hour.
  5. Add in the last cup of flour, baking powder and salt. Mix together. 
  6. Knead the dough until it's smooth.
  7. Using a rolling pin, shape your dough into a rectangle.

For the filling


  • - 3/4 cup of softened butter
  • - 3/4 cup of brown sugar
  • - 2 tsps cinnamon powder

How to Make It: Mix together all the ingredients well.

To assemble and bake

  1. Spread the filling mixture on the dough.
  2. Tightly roll the dough to create a nice spiral when you cut it through.
  3. Use a floss to cleanly cut the dough.
  4. Preheat the oven to 350° Fahrenheit.
  5. Lay out your rolls onto a baking sheet and proof for 45 minutes.
  6. Bake it for 25 to 30 minutes.

For the frosting


  • - 3 tbsps of milk
  • - 2 tbsps melted butter
  • - 4 ounces cream cheese
  • - 1 cup of powdered sugar
  • - vanilla extract

How to Make It:

  1. Whisk together milk and melted butter.
  2. Incorporate the cream cheese and powdered sugar until smooth.
  3. Add a couple of drops of vanilla extract and mix well.
  4. Drizzle on your buns and serve.
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