Thursday, April 2, 2020

Chloe Likes To Eat: Socially Distant Chef

I’ve always liked to cook. I grew up around food with parents in hospitality and I’m fortunate that my Dad (a Master Chef of Great Britain) has always been giving in passing me advice and indulging my interest. Whilst I’ve had a lot of time on my hands since losing my job in January, it’s only in the last few weeks that I’ve been able to unpack boxes of my kitchen kit and ingredients, some of which have been sealed since we moved out of our home of 4 years back in March 2019. Yeah, I know. Renovation work went on a bit….

So imagine a person whose happy place is the kitchen, suddenly finds herself with a mostly functioning kitchen at a time when there’s a lockdown and no job to go to…. The kitchen is my happy place…

I’m not posting any recipe posts for now- the landscape of food and recipe posts has changed a fair bit since I last did anything like that but I am sharing a few things that I’ve been making and eating…. Call it a quarantine food diary if you will…

Seed and nut granola
I LOVE pumpkin seeds and sunflower seeds, when roasted, the nuttiness and the crunch combined is everything, there’s also some chopped cashews in here as I found some in storage that were a little soft. Teamed with natural yoghurt and some rhubarb I stewed down in the slow cooker with honey, ginger, cinnamon and nutmeg. Glorious.


The return of PIZZA.
I haven’t made a decent pizza since March last year as the oven in the existing kitchen here was gas and older than me, not conducive to the thin, crisp bake I am fond. But now I have a shiny new oven, which has a high heat setting for precisely this purpose. I’m back in the game. Well, for as far as I can stretch my last tub of tomato sauce in the freezer. I don’t envisage being able to get tinned tomatoes will be that easy somehow.


The best snack in the world. Ever.
Banana bread with dark chocolate chips and chopped hazelnuts, toasted and smothered in peanut butter with a side of sliced apple.


Lunches in the garden- EVERYTHING on toast.
Mushrooms cooked with garlic and olive oil and topped with goats cheese on one side, hummus, spinach and sriracha on the other. Bonus points for being able to eat it in the garden!

And there have been a few drinks concoctions on the go too…

A personal favourite is frozen raspberries in tonic water or sparkling water. SO GOOD. Also nice with a heavy slug of vodka added… Complete in this instance with my RunDisney cup to have a video catch-up with my RunDisney partner in crime.


I also jumped on the Dalgona coffee bandwagon too, and discovered it sort of works with the fine powdered strong Americano type instant coffee, although it doesn’t seem to whip up as thickly as some of the pictures I’ve seen, but I quite like it with a bit of viscosity to flavour the milk underneath as I wouldn’t often drink a very milky heavy coffee. My favourite version is to top the coffee onto creamed coconut blended with cold water and a touch of ice.



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