Food & Travel | Alex Schnee Part 1

Take a Wander with Shebs

Jun 13, 2021•36 min•Season 2021Ep. 45

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Episode description

I spoke to Alex Live on my Instagram on May 25th, 2020 at 11pm BST/6pm EDT. Alex decided to cook us all ratatouille. This show aimed to discuss what types of food we both have eaten 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, becoming an author at a young age, and having an eating disorder which she overcame. She put that down to the experiences that she gained from travelling.

There is a lot to like about Alex. She is bubbly, courageous and she has a great sense of humour. It was a real pleasure having her on.

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 #podcast #foodtravel #livecook

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Recipe

The recipe is:

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 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 pot with a lid.

Let cook down for about ten to fifteen minutes until the mixture has become stew-like.

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Stay connected with Alex

Website

https://alexonthemap.com/

Instagram