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Vine Spring Rolls: Dolmas

Vine Spring Rolls: Dolmas

September 25, 2020 By Chetna Chopra Leave a Comment

My love affair with traditional Middle-Eastern cuisine needs no introduction. There is not a photo on Ottoleghi’s feed that I haven’t stopped and drooled at for minutes if not hours. I mark the first time I made shakshouka as a milestone while mastering the art of creamy hummus was an innate and earnest desire. The […]

The Wild Harvest: Dandelion Roots

The Wild Harvest: Dandelion Roots

March 4, 2020 By Chetna Chopra Leave a Comment

You know spring is around the corner when you spot the first earthworm after the winter lull. The bees come out of the hibernation bubble they have been nesting in—the winter imagery of crunchy frosted autumn leaves, changes to the sprouting of fresh green grass. Wildflowers blossom everywhere, creating a psychedelic bed for the woods, […]

Zucchini Blossom Fritters

Zucchini Blossom Fritters

July 18, 2019 By Chetna Chopra Leave a Comment

  Delicate zucchini blossoms stuffed with goat cheese and tempura batter fried until golden and crunchy. Ingredients: 8 zucchini flowers 100 gm feta cheese 1 cup corn flour 1 teaspoon baking powder 1 teaspoon black pepper powder Salt to taste Method: Sort out the zucchini flowers Stuff each of the blossoms with about two teaspoon […]

Leek Potato Soup

Leek Potato Soup

July 15, 2019 By Chetna Chopra Leave a Comment

Making a smooth transition from summer salads to soul soups. Something to comfort and cuddle-up through theses days of downpour. Today I made this pureed Leek Potato Soup from freshly harvested produce from Krishi Cress farm. Garnished this plant-based bowl with caramalised leeks and evoo. Perfect companion for a weekday (eat-clean) dinner situation. Ingredients: 3 leeks, […]

Labneh Tart

Labneh Tart

July 10, 2019 By Chetna Chopra Leave a Comment

  I recently made this no-cream baked yoghurt pie. Strain your rich homemade yoghurt into a denser labneh, spike it with vanilla, and fill into a freshly baked buttery pie crust. Baked to perfection, devoured with morrocan mint green tea. Baking a pie after eons, still feels so good. Maybe I’d just get back to […]

Recent Posts

  • Vine Spring Rolls: Dolmas
  • The Wild Harvest: Dandelion Roots
  • Zucchini Blossom Fritters
  • Leek Potato Soup
  • Labneh Tart

Gobbler

I’m addicted to pretty much all things good: fresh and seasonal produce, ethical coffee, vegetable gardens, kombucha, Indian spices, traditional recipes, all things fermented, raw cacao, food literature, IPA, greens, love, highland's peaty whisky, chemical reactions, homemade ginger beer, G&T Piedmontese vino, acidic and fruity light roast Kenyan beans, aged cheese, environmental, sustainability, human ecologies, indigenous communities, El Salvadorian bourbon coffee, food justice, social movements, agroforestry, sour dough, grappa, food memories, biodynamic agriculture and my mamas food. Follow me for real, honest and delicious food stories from around the globe – my curiosity has no end! For collaborations and queries email me at: chetna.chopra90@gmail.com

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