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Alex decided to cook us all ratatouille. This show aimed to discuss what types of food we both ate on our travels and why we love to try different cuisines worldwide. Food is a big part of my travels, and this talk will serve up an appetite.
This was the second talk I had with Alex, as our first talk was also live on Instagram. Unfortunately, I don't have access to that footage due to Instagram not having the option for me to save the video. In that discussion, I spoke to Alex about how she got started in travel, became an author at a young age, and had an eating disorder which she overcame. She put that down to the experiences that she gained from travelling.
I look forward to seeing where Alex goes next, as I have become one of her biggest fans.
You can also watch the episode on my YouTube channel (https://youtu.be/aZM5IzkVwS8). For people with hearing impairment, subtitles are available on YouTube.
#travelpodcast #foodtravel #livecook
...
Recipe from the live cook.
The recipe is as follows:
1 eggplant (aubergine)
2 zucchini (courgettes)
3 tomatoes
1 red pepper
1 white onion
3 cloves garlic
dash of salt
dash of herbs de Provence
dash of oregano
dash of basil
1 tbsp red wine
3 tbsp olive oil
Preheat the oven to 300 degrees F (148c). Mix herbs and olive oil in a bowl and set aside. Cut eggplant into slices and place on an oven pan. Cover both sides with olive oil and herbs. Place in the oven for 15 minutes.
Mince garlic and onions and place in a pot with olive oil on low heat.
Slice zucchini, tomatoes, and pepper and set aside.
Remove the eggplant from the oven and set aside.
Add pepper and zucchini to the pot and stir along with garlic and onions.
Add a dash of salt, oregano, and basil. Add another dash of herbs de Provence.
Add eggplant and tomatoes and stir occasionally. Add 1 tbsp red wine. Cover the pot with a lid.
Let cook down for about ten to fifteen minutes until the mixture has become stew-like.
...
Chapters
...
Stay connected with Alex.
Website
https://alexonthemap.com/
Instagram
https://www.instagram.com/alexonthemap/
Facebook
https://www.facebook.com/alexonthemap
Pinterest
https://www.pinterest.com/alexonthemap/
YouTube
https://www.youtube.com/c/alexonthemap
...
Stay connected with me
Website
https://shebsthewanderer.com/
Instagram
https://www.instagram.com/shebsthewanderer/
Twitter
https://twitter.com/ShebsAlom
Facebook
https://www.facebook.com/shebsthewanderer/
By Shebs Alom5
11 ratings
Alex decided to cook us all ratatouille. This show aimed to discuss what types of food we both ate on our travels and why we love to try different cuisines worldwide. Food is a big part of my travels, and this talk will serve up an appetite.
This was the second talk I had with Alex, as our first talk was also live on Instagram. Unfortunately, I don't have access to that footage due to Instagram not having the option for me to save the video. In that discussion, I spoke to Alex about how she got started in travel, became an author at a young age, and had an eating disorder which she overcame. She put that down to the experiences that she gained from travelling.
I look forward to seeing where Alex goes next, as I have become one of her biggest fans.
You can also watch the episode on my YouTube channel (https://youtu.be/aZM5IzkVwS8). For people with hearing impairment, subtitles are available on YouTube.
#travelpodcast #foodtravel #livecook
...
Recipe from the live cook.
The recipe is as follows:
1 eggplant (aubergine)
2 zucchini (courgettes)
3 tomatoes
1 red pepper
1 white onion
3 cloves garlic
dash of salt
dash of herbs de Provence
dash of oregano
dash of basil
1 tbsp red wine
3 tbsp olive oil
Preheat the oven to 300 degrees F (148c). Mix herbs and olive oil in a bowl and set aside. Cut eggplant into slices and place on an oven pan. Cover both sides with olive oil and herbs. Place in the oven for 15 minutes.
Mince garlic and onions and place in a pot with olive oil on low heat.
Slice zucchini, tomatoes, and pepper and set aside.
Remove the eggplant from the oven and set aside.
Add pepper and zucchini to the pot and stir along with garlic and onions.
Add a dash of salt, oregano, and basil. Add another dash of herbs de Provence.
Add eggplant and tomatoes and stir occasionally. Add 1 tbsp red wine. Cover the pot with a lid.
Let cook down for about ten to fifteen minutes until the mixture has become stew-like.
...
Chapters
...
Stay connected with Alex.
Website
https://alexonthemap.com/
Instagram
https://www.instagram.com/alexonthemap/
Facebook
https://www.facebook.com/alexonthemap
Pinterest
https://www.pinterest.com/alexonthemap/
YouTube
https://www.youtube.com/c/alexonthemap
...
Stay connected with me
Website
https://shebsthewanderer.com/
Instagram
https://www.instagram.com/shebsthewanderer/
Twitter
https://twitter.com/ShebsAlom
Facebook
https://www.facebook.com/shebsthewanderer/

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