Introducing: Too Good To Go Virtual Restaurants

2 months ago

You know what they say: if you can’t go out to a restaurant, bring a restaurant to… your laptop screen?

Introducing our latest initiative: virtual restaurant backgrounds, ready to be used on any video-calling service that allows them.

Fancy meeting your friends for dinner in a Greek taverna? A friendly local Italian? A classic British pub? A hole-in-the-wall noodle joint?

You could be transported there* in just five simple steps.

  1. Download one of the virtual restaurant images below.

  2. Send a video dinner invitation to your far-away friends and family, and invite them to download the image too.

  3. Cook yourself the restaurant’s corresponding food-waste-fighting flexi-recipe, below.

  4. Meet your friends in the video call at your pre-set dinner time, and set the restaurant scene as your background

  5. Enjoy a revolutionary 21st Century dining experience.

If you use the backgrounds and create the recipes, be sure to take a screenshot, and share it with us using the hashtag #DialInDining.


Trattorria Distanza

Download the background

On the Menu: Anything-Goes Veggie Bolognese

Ingredients

1 onion
3 cloves garlic
3-5 ‘bulk-it-up’ vegetables of your choice: think courgette, carrot, a handful of mushrooms, a red / green / yellow pepper etc
1 can of green lentils (these can be swapped for any other legume/pulse of your choice: kidney beans, chickpeas, cannellini beans)
2 cans of canned tomatoes (if you have fresh tomatoes to hand, chop them up instead)
1 tbs tomato puree
1 tbs Worcester sauce (optional)
1 tsp sugar
Pinch of salt and pepper

Method

  1. Dice onion, and saute it in a large frying pan or pot at a medium heat until softened.

  2. Meanwhile, finely chop garlic - add to the pan. Dice all other vegetables, or grate them if it’s easier.

  3. Add remaining vegetables to the pan and cook on a medium heat for around 10 minutes until they’re lightly browned.

  4. Drain and rinse lentils, and add them to the pot along with tomatoes, tomato puree, Worcester sauce and sugar. Bring to the boil, then reduce heat and simmer for around 20 minutes. Remove from heat.

  5. Season and serve atop your favourite pasta, with a sprinkling of parmesan (or any leftover cheese from the fridge) and a few basil leaves (if you have them).


The Distant Noodle

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On the Menu: Whatever-Veggies-You-Have Stir Fry

Ingredients

2 tbs soy sauce
3 tbs rice wine vinegar (substitute for apple cider vinegar, or another mild vinegar if you don’t have any)
3 tbs sesame oil
1 thumb ginger, grated
2 cloves garlic, minced
Approximately 900g-1kg of mixed fresh vegetables that work well when lightly boiled/steamed such as broccoli (remember to use the stem), cabbage/Chinese cabbage, peas, mangetout or green beans
500g noodles
4 eggs
Hot chilli sauce

Method

  1. Mix all dressing ingredients together, set aside.

  2. Divide your vegetables into two sections: those that take longer to cook (like cabbage and broccoli) and those that simply need a quick flash in boiling water (mangetout and green beans).

  3. Put the noodles in the boiling water, along with your vegetables that need more time cooking. Boil together for 3-4 minutes.

  4. Add your second group of veggies for a final minute.

  5. Drain the noodles and veggies.

  6. Beat the eggs together, then pour into a frying pan on medium-high heat until they resemble a cooked-through pancake-like form. Remove from the pan, then cut into strips.

  7. Toss together the noodles, veggies, eggs and dressing.

  8. Serve drizzled with hot sauce.

Spitikí Tavérna

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On the menu: Sort-Of Moussaka

Ingredients

2 onions, finely chopped
4 garlic cloves, peeled and finely chopped
2 carrots, chopped into 1cm pieces (if you don’t have carrots, swap them out for any similar veggies you have lying around, like peppers)
500g mince (use whatever mince you have to hand, including vegetarian)
Salt and pepper
1tbs sugar
2 aubergines (at a push, these can be swapped for courgettes)
1tbs mixed spice or cinnamon
2 tins tomatoes
300ml creme fraiche
150g mild cheese (such as cheddar) grated

Method

  1. Fry onions on a medium heat until soft. Add garlic and carrots, cook for a further 3-4 minutes.

  2. Add mince and cinnamon to the pan, cook until browned, stirring frequently.

  3. Add tomatoes, seasoning and sugar. Bring to the boil, then reduce heat and simmer for a further 20 minutes.

  4. Meanwhile, chop your aubergines into 1cm slices, and spread on a baking tray. Grill at around 200C for 4-5 minutes, or until slightly browned. Then flip the slices, and repeat. Once finished, switch your oven to bake.

  5. In a large baking dish, layer half of your mince mixture. Place aubergine slices on top, then spread with a thin layer of creme fraiche (about 100ml). Repeat so you have two sets of layers, using all of the remaining creme fraiche on the final layer.

  6. Top with grated cheese, then bake for 5-10 minutes, or until cheese is golden and bubbling.

The Quarantine Inn

On the menu: Clean-Out-the-Fridge Casserole


8-10 sausages of your choice (meat or veggie)
1 onion, finely chopped
2 garlic cloves, peeled and finely chopped
2 additional veggies of your choice - think carrot and peppers - chopped into 1cm pieces
1tbs mixed herbs
400g tin of beans (butter beans, kidney beans or chick peas)
400g tin of chopped tomatoes
500ml stock
Salt and pepper
2 slices of stale bread

  1. Preheat oven to 180C. On a medium heat, fry the sausages until cooked, turning regularly to ensure they colour evenly.

  2. Add the onion and additional veggies and cook until starting to soften, then add the garlic and herbs and cook for two minutes, stirring occasionally.

  3. Add the drained beans, tomatoes and stock. Season with salt and pepper, then stir to combine. Transfer to a baking dish.

  4. Tear slices of bread to create breadcrumbs, then mix with a pinch of both salt and pepper. Sprinkle the mix over the top of the stew to create an even crumb coating.

  5. Bake for 25-30 minutes, or until the crumb coating is brown and crunchy.

  6. Eat by itself, or serve with steamed green veggies and mash.
Rachel Ramsay
Content Manager