Tuesday, April 28, 2020

Chloe Likes To Eat: Socially Distant Chef Episode 2

Well, here we are, still staying home, or at least Tom & I are.

I'm calling this one Salads & Sangria

Courgette, Pea & Courgette Salad, Garlic Croutons


I love a salad, as you will be able to tell by the end of this episode! This one was a bit of a use up special a couple of days before the grocery run, and is a favourite with any kind of green bean/pea/leaf you enjoy. It works best if you mix the textures up to keep it interesting- chopped, grated, spiralised (do people still do that?) etc. This version is a bit like this:
1 grated courgette
Half a cucumber diced (sort of, I have zero knife skills)
A couple of handfuls of frozen peas, defrosted in cold water
Dressed with lemon juice, a spoonful of pesto, lots of black pepper and topped with some stale bread mixed with a little bit of garlic butter and roasted off until crispy.
Side of grilled tendersteam broccoli leftover from the night before

Pad Thai Salad


A new ‘grocery day’ tradition/treat! A bag of prepared stir fry veg whilst it’s all still crisp and the bean sprouts are safe to eat, I base my Pad Thai dressing on this BBC Good Food recipe:
2 tsp tamarind Paste
3 tbsp fish Sauce (or use the liquor from rehydrated soaked mushrooms with a touch of soy/tamari for a vegan option)
2 tsp sugar
Zest 1 lime
Pinch chilli flakes or the Jamie Oliver trick- grate a bit of a frozen whole chilli in

I mix it all together in a bowl, add rice noodles soaked for approx 10 mins in hot water, the raw stir fry veg, mix really well, and serve with some crushed salted peanuts to top.

It’s fresh, salty, sour, and a tiny bit sweet all at the same time, and the longest job of the whole thing is the 10 mins you leave the noodles sitting in hot water!

Lebanase Inspired Salad Bowl


I have a few favourite Lebanese restaurants in the UK and also Spain, it’s got some cracking flavours and lots of meze dishes which are epic inspiration for the ‘bowl format’ which has been featuring heavily in this household lately. I always say ‘inspired’ when talking about these, because I’m painfully aware there’s nothing authentic about these dishes, but they are truthfully inspired by fantastically smooth baba ganoush, tangy fattoush and fluffy tabouleh and some of the most fun and raucous meals I've shared with family and friends over the years.

This one includes:
Chargrilled slices of courgette and onion tossed in tahini, garlic and lemon dressing
Chargrilled peppers
Chargrilled slices of aubergine, with soy sauce and crushed garlic poured over
Fattoush style salad of tomatoes and stale bread with a harissa, red wine vinegar and zaatar
Minted yoghurt
Chickpeas roasted with a touch of salt and pepper

Falafel Bowl


Told you, another bowl it is.

This one is a bit of a scraping the barrel special from the freezer as I made this a day or two before our grocery shop when the house was devoid of much fresh…
Pepper, edamame and grain salad (from the freezer section of Aldi) with a bit of added sumac
Pea, Courgette & cucumber salad with a lemon and tahini dressing (leftover from the top salad)
Guacamole made from frozen avocado purchased a couple of months ago- one to never repeat since as there was zero flavour.
Gosh! Spinach and pine nut falafel (we get them from Lidl, but I don’t think they’re a Lidl brand)
A few leaves from the baby lettuce in my Aerogarden
Harissa mayo

And something for when the sun comes back out...
Peach & Raspberry Sangria


This can be made alcohol free or you can add a bottle of rose to it- whatever floats your boat, but it’s bloody delicious enjoyed in the sunshine:

Add raspberries (I used frozen ones), chopped tinned peaches and ice to a jug, the juice from the tinned peaches and either a 1L bottle of tonic water and/or a bottle of rose. Stir. Enjoy.

And that concludes another episode- I hope you won't judge me too harshly for my horrendously lit, unedited images- more work to do for me! Is there anything you'd love to see me chat about food wise- a particular cuisine using store cupboard/basic ingredients? Or maybe the cocktail making needs to be a regular feature? In any case, you can see regular snaps of food and drink amidst the rest of my waffle on Instagram: chloelikes2talk and I've even reinstalled Twitter (same handle)!

1 comment

Saba said...

Your food looks amazing! X