All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Review: Rachel’s Organic Lemon Yoghurt

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Lemon Yoghurt with quick granola
I find breakfast is sometimes a bit of an inspirational dead end. I might want toast but then if I’m having a sandwich for lunch I think it’s too much bread, I like cereal but I begrudge paying the price for a box that lasts less than two weeks, fruit doesn’t fill me up enough and I don’t have enough time to do anything more involved. I could get up earlier and make something but I’ll be honest; I stay asleep until the last possible moment. I always make sure to have breakfast though. I need something quick, simple, filling and tasty; cereal bars, muesli or granola with yoghurt keeps me full and it’s great to put together when still half asleep in the morning.

Rachel’s Organic sent me some of their new Greek style lemon yoghurt which I have been enjoying for breakfast. I wasn’t sure how sharp lemon would work with tangy yoghurt but it was very nice and zesty, the yoghurt was lovely and creamy too. My last blog post was for some delicious blueberry, almond and poppy seed cereal bars and they worked a treat with the lemon yoghurt; I think the lemon and blueberries worked particularly well together. I don’t tend to be fully functioning until about half an hour after I wake up so anything that tastes nice that doesn’t involve too much effort on my part is good for me!
Thank you to Rachel’s Organic for the yoghurt. All opinions and words expressed are my own.  read more

Review: Make your own Easter Egg

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Make your own chocolate Easter Egg
I’ve always fancied having a go at making an Easter egg but have never got round to it. When the guys from Stay in Devon asked if I would like to try one of theirs it seemed like the perfect chance to attempt it. The kit consisted of: chocolate drops from Choconchoc, sweets, mould, chef’s hat and instructions. You can see the kit (I unfortunately ate it before I took a photo!) on their website. I have to admit that it took me a few weeks to get up the courage to make the eggs, hence why the post is so close to Easter!

I was surprised how easy it was, I didn’t get chocolate everywhere and layering up the chocolate was quite enjoyable. The instructions said to use a microwave to melt the chocolate, and I don’t have a microwave, so I was picturing having to reheat the bowl of chocolate on the hob all the time but the chocolate stayed liquid long enough to do three coats no problem. The chocolate itself was really nice; I’m not one for eating a whole chocolate egg in one go but this one I did! If you’re looking for Easter weekend ideas, rainy day inspiration or want to know what exactly goes into your Easter egg then I can thoroughly recommend making your own.
Thank you to Stay in Devon for the Easter egg kit. All opinions and words expressed are my own. read more

Review: Higher Living Tea

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Higher Living Ginger and Chai Tea
As an avid tea drinker I like to think I’ve drunk my way through a wide range of teas on offer. One thing that is new to me are the teas which are in fact not tea at all. Called tea, I assume, because they come in a bag and you use hot water to extract the flavour. Higher Living sent me two of their herbal teas to try: Sweet Chai and Ginger Kick.

I liked the look of the tea bags; I’m a sucker for teabags with the dangly things and you could smell both of them just when you opened the box. The Sweet Chai was an interesting mix of spices; predominantly aniseed flavour. I reckon this would perk you up if you had a cold. The Ginger Kick made a surprisingly dark cup of tea considering the colour of the contents in the bag. The ginger one wasn’t for me so much as I’m not a fan of ginger but it actually wasn’t too harshly gingery.
I like that they are organic and I am enjoying taking them to work (sharing the ginger one around!) as it’s nice to drink something a bit different.
Thank you to Higher Living for the samples. All opinions and words expressed are my own. read more

Review: Maple Pecan Cupcake Recipe from Baking Mad

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Goose Egg
I learnt something about myself the other day: I am not a domestic goddess. Let me explain. I was sent some baking goodies from Baking Mad and I had chosen to attempt their recipe for Maple Pecan cupcakes. I planned to give them to my Mum for an early Mother’s Day treat. I went for a walk to the pub last week and was offered a goose egg to take home; excellent for my cupcakes. All was going well and I was ready for baking. In my head I’m swishing around the kitchen; mixing a bit there, sprinkling a bit here, birds are singing and the radio is playing non-stop jolly tunes. This is not quite how it happened.

Ingredients

You will need (original recipe here, mine is slightly different):

  • 2 eggs (I used half a goose egg)
  • 125g butter
  • 125g caster sugar
  • 225g self-raising flour
  • 1/2 tsp vanilla extract
  • 2 tbsp maple syrup

    For the icing:
  • 2 tbsp maple syrup
  • 65g butter
  • 125g icing sugar (I used the Silver Spoon Chocolate icing sugar I was sent)
  • Chocolate chips to decorate (I used the Silver Spoon ones I was sent)

Method

Preheat an oven to 180C and line a cupcake tin with 12 cases. I don’t have a cupcake tin so I use silicone cupcake cases.

Place the eggs, butter, sugar, flour, vanilla and maple syrup in a bowl and mix together until smooth. I used an electric hand whisk for this.

Divide the batter between the cases then place in the oven and bake for 15-20 minutes or until baked.

Remove the cupcakes from the oven and leave to cool.

Make the icing by beating together the butter and icing sugar then add the maple syrup and beat until light and fluffy. read more

Review: Bio Green Lassis

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bio green lassis
Kulfi, lassis and other eastern sweet treats fascinate me. I’ve never attempted to make my own but any excuse to eat a pistachio kulfi is fine by me! For some reason I like lassis (as long as they are super cold) but I really can’t abide milkshakes. Bio Green Dairy got in touch and sent me one of their lychee, mango and passion fruit lassi to try.  

I like that these aren’t too sweet and have a good creaminess but are in fact labelled as low fat. I think the passion fruit one was my favourite and I actually ended up mixing my cereal into them rather than drinking them because they were lovely and thick. read more

Review: Laimon Fresh

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Laimon Fresh
Cocktails are something that I like very much. I do attempt to make my own, invariably without the suave moves of a professional mixologist but with the same level of enthusiasm. One issue that I have with making my own is that it always involves planning. It’s not a case of me fancying a mojito and happening to have mint, lime, ice and sugar all available at the same time. I can’t simply think of pouring myself a Cosmopolitan as I know I won’t even have cranberry juice. Have no fear though, Laimon Fresh could be just the thing.

Laimon Fresh is a natural sparkling drink made with lemon, lime and mint. I tried it first on its own and liked the balance of flavours; a bit more lemon or lime wouldn’t hurt though. I have also tried it with gin and vodka and it worked very well with both as a mixer. Because of the distinct flavour of this I can see myself happily drinking it throughout the Summer as it is or mixed with all sorts of things. Having a few cans of this in the fridge ready to go means that I can add a bit of flavour when the mood takes me. read more

Review: Nife is Life – Online Italian Deli

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nife is life cured meats

Picky and sharing food is my favourite kind. To have a table covered in all sorts of plates and bowls offering a different flavour or texture is a sight for sore eyes. It’s something I like to take time over shopping for too but sometimes I don’t have the time I’d like to have to go to the deli and pick bits out. Enter Nife is Life the Italian online deli.

We were sent a range of products to try from their online shop including:
Tomato Sfilati (breadsticks)
Olive Sfoglie (crackers)
Grana Padano DOP
Prosciutto Riserva
Speck Alto Adige IGP
Mortadella from Bologna IGP
Bresaola Punta d’Anca della Valtellina IGP
Burrata from Puglia
Nonno Nanni Stracchino
Mixed Olives with Herbs
Sundried Tomatoes with Grana Padano
Grilled Artichokes in oil
(IGP meaning Protected Geographical Indication (which in Italian is Indicazione Geografica Protetta hence the rearrangement of the acronym) and DOP meaning Protected Designation of Origin (or in Italian, Denominazione di Origine Protetta). read more

Review: Norwegian Skrei Cod in a simple Butter and Parsley Sauce

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Skrei Cod in Butter and Parsley
I don’t get to eat much fish at home as the OH isn’t a fan of anything with gills and I certainly can’t be bothered to make something different for both of us! Now I’m working from home I can have all sorts of things for lunch. The mind boggles. In reality it’s almost always toast but I was offered some Skrei cod to try and I thought it would make my midday meal much more exciting.

Skrei is a much loved Norwegian delicacy. Skrei must be caught fully grown and meet the strict quality standards to be labelled as such. This source of cod is a sustainable one and most of the Skrei are line caught. You can read more about Hugh’s Fish Fight here.
I didn’t want to mess around and over complicate this delicate fish so I cooked it very simply. I fried a piece in a little olive oil and butter only flipping it once to prevent it breaking up.
When the cod was almost ready I added a little extra butter, some salt and pepper and a small handful of parsley to make a quick sauce. read more

Review: Honest Box

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honest box contents
I like the word ‘Snackorium’ and it’s one that the guys from Honest Foods have coined to describe the goodies that are sent to you in one of their boxes. Priced at £9.99, a box of British snacky bits are sent through your letterbox each month. As letterboxes go mine is actually quite small and I was so pleased that the box fitted neatly through; no hassle of having to pick it up from anywhere it was waiting for me when I got home. Who would have thought I can give sensible practical advice?

The box I was sent contained: Sweet and Salt Popcorn, Simply Golden Berries, Chilli and Lime Cashews, Peanuts and Roasted Corn, Scottish Shortbread, Piece (sic) and Love Chocolate, Morning Kick Tea and a Flaxseed bar.
I was surprised at how many things fit inside the box; more and more things kept appearing. I have so far tried the popcorn (I love sweet and salt together so really liked this), the chocolate (one with salt and caramel and one with dried sour cherries, both really nice) and the Scottish shortbread (I would say the best ‘ready-made’ shortbread I’ve ever had). I can’t wait to try the rest of it. read more

Malted Chocolate Biscuits

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Malted Chocolate Biscuits - All That I'm Eating (2)
This recipe comes from a book which is very special to me; it is called Chocolate and was written by Jacqueline Bellefontaine. In case you didn’t know I never really used to like food. I loved cooking and seeing other people enjoy my efforts (whether out of politeness or genuinely) but I would never try anything different. When it came to baking that was a different matter and I would eat and bake anything. One birthday, I guess I was maybe 12 or 13, my Granny gave me this book and I just didn’t know what to make first. I’ve never had a bad recipe from it, the brownies are to die for and it’s my go to book when I need to bake. These malted chocolate biscuits are just brilliant and so simple to make.

ingredients

This recipe is on page 122 of the book.
You will need (I made 8 slices):

  • 100g butter
  • 2 tbsp golden syrup
  • 2 tbsp malted chocolate drink (I used just malted i.e. Horlicks)
  • 225g malted milk biscuits
  • 75g milk chocolate (you can also use dark)
  • 25g icing sugar
  • 2 tbsp milk

Method

Grease and line a cake tin; mine was an 18cm loose bottomed one.

Put the butter, golden syrup and malted drink into a saucepan and heat gently until the mixture is well combined. I find when the butter melts at first it looks a bit separated but keep stirring and it will come together and be thick and glossy.

Bash up the malted milk biscuits until you have crumbs then mix these into the butter mixture.

Press the mixture down well in the cake tin. read more


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