All That I'm Eating

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

Baked Eggs with Spinach and Cheddar

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Also known as eggs en cocotte this is a classic recipe and one I can’t believe I’ve never made before! My baked eggs with spinach and cheddar take no time at all to make; it’s on the table in under 15 minutes. Don’t be fooled though, this simple recipe is seriously luxurious and packed with comforting flavours.

Once your fork (or spoon!) hits that runny yolk it mixes with the soft spinach, melted cheese and double cream and it is truly a joy to eat. The egg white should be just set and the yolk still runny. They are delicious served on their own but served with some crusty bread for dipping you really can’t go wrong. read more

Apricot and Coconut Granola

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apricot and coconut granola

I used to think I didn’t like dried apricots. As it turns out, I do, but only the extra squidgy unsulphured ones. When you bite into them or pull them apart it’s almost like they are full of thick honey and you can see the strands of sticky apricot trying to hold on to the other half. They are the perfect addition to some apricot and coconut granola; a burst of sunny-day flavours for breakfast is how I like to start my day.

ingredients

You will need (for a big jar of finished granola):

  • 350g oats
  • 150g mixed nuts (hazelnuts, almonds, Brazil nuts, macadamias, walnuts or whatever you like)
  • 75g seeds (poppy, linseed, sesame or whatever you like)
  • 75g desiccated coconut
  • 125g dried apricots, chopped
  • 3 tbsp coconut oil
  • 120ml honey or maple syrup

method

In a large bowl mix together the oats, nuts, seeds and desiccated coconut.

Preheat an oven to 150C and line two large baking trays with baking paper.

Add the honey (or maple syrup) and coconut oil to a small pan and heat gently until the coconut oil has melted. Stir everything together to make sure it’s well combined.

Pour the honey and coconut mixture over the granola ingredients and mix everything together really well with a large spoon.

Tip the granola onto the lined baking trays and spread the mix out over the tray so you have one even layer.

Put the trays into the oven and bake for 10-15 minutes until it’s smelling toasty. Remove the trays from the oven, mix everything together well and then put back into the oven for another 10-15 minutes so that everything gets evenly toasted. Be careful not to let anything catch but do leave it in long enough for everything to be a lovely golden colour.

Remove the trays from the oven and leave to cool. Add the chopped apricot to the granola mix then tip into an airtight container.

This amount of granola will last two of us at least a fortnight having a generous serving with yoghurt.

I love how dark the apricots are amongst all the other ingredients. You can of course use the orange dried apricots, or any other dried fruit that you like to make it your own. The combination of apricot and coconut together I really like and I think I’d add some coconut flakes next time for more texture. I like to serve my homemade granola over yoghurt and my OH likes to add some to other cereal and make both go a little further.

Banana Bread with Chocolate, Oats and Honey

By 10 Comments

banana bread with chocolate, oats and honey

You know those bananas that you keep avoiding in the fruit bowl? The ones which got a bit speckled a few days ago and now are fully fledged brown? Well, throw out your normal go-to recipe because my banana bread with chocolate, oats and honey is the way to go. Adding a few extra ingredients gives it a delicious flavour and texture and I have been very much enjoying having a slice for breakfast each morning. Any excuse to start the day with chocolate.

ingredients

You will need (for one banana bread loaf):

  • 125g butter
  • 3 medium overripe bananas
  • 2 eggs
  • 100g honey
  • 75g caster sugar
  • 250g plain flour
  • 2 tsp baking powder
  • 75g oats, plus a few extra
  • 100g dark chocolate, broken into small pieces

method

Grease and line a loaf tin and preheat the oven to 160C.

Melt the butter and honey together in a small saucepan and stir to ensure they are well combined.

Mash the bananas in a large bowl then pour in the butter and honey and crack in the eggs. Whisk everything together well.

Sift the flour, sugar and baking powder into the banana mix and fold everything in gently. Stir in the oats and most of the chocolate chunks.

Pour the mix into the prepared tin and then sprinkle the extra oats and leftover chocolate over the top.

Bake for an hour, then check on the loaf to see if a skewer comes out clean when inserted in the middle. If not, keep baking and checking it every 5-10 minutes until fully baked.

Leave the loaf to cool in the tin for a few minutes before removing and leaving to cool on a wire rack.

The oats on top of the banana bread have a lovely toasted flavour and the oats inside the bread swell up and have a deliciously chewy texture. Who can resist a slice of warm banana bread? It’s even harder to resist when you know it’s covered in and is full of melted chocolate. Dark chocolate is definitely the best choice for this as it works so well with the sweetness from the bananas, sugar and honey. The honey gives the cake a beautiful mellow flavour and slight sticky texture. If your banana bread lasts a few days and you want to freshen it up, try lightly grilling or microwaving it and serving with plain yoghurt. Honestly one of the best breakfasts imaginable.

Saint Clements Breakfast Juice

By 9 Comments

saint clements breakfast juice with lime

Eating an orange as it comes is something I do not enjoy. Peeling it and eating it makes such a mess and there’s pith everywhere; slicing it into segments and chewing the orange flesh from the skin isn’t particularly pleasant either. However, slicing it and adding to desserts or using the juice is something that I think it worth the time. Nothing beats properly fresh orange juice. A nice glass of Saint Clements breakfast juice was on the cards with my latest delivery of oranges; a fantastically zingy way to start the day.

Ingredients

You will need (for 2 glasses):

  • 3 large oranges
  • 1 lemon
  • 1 lime

Method

I find it easiest to squeeze fruit into a large jug so that the majority of the juice ends up getting caught and it’s easy to pour out.

Squeeze the oranges and lemon into a jug and give it a quick stir. Careful to pick out any pips that fall in! I don’t mind if any bits of orange or lemon flesh get into the juice but if you’re not a fan of bits you can always strain it.

Pour into glasses and add a few slices of fresh lime. You could add a couple of ice cubes too.

For such a simple recipe it works wonders to wake you up in the morning! All those fresh, zesty flavours really pack a punch and the lemon keeps the sweet to sour balance just right. I much prefer juice to a smoothie in the mornings so this is my perfect idea of a breakfast juice. You could add some sparkling water to turn this into a longer soft drink, or mix in a little gin or vodka for a cocktail. A sprig or two of fresh mint would be a delicious addition too.

Mince Pie Fruit Loaf

By 18 Comments

Mince Pie Fruit Loaf Baked

I love a mince pie, but they have to be just right. I want the pastry to mince filling ratio to be almost 50:50; too much filling and you can forget it. Preferably my mince pies will be warm and covered in (clotted, ideally) cream. However, I can’t possibly eat that every single day and I still need my mince pie fix. This is how my Mince Pie Fruit Loaf came about; designed to have all the fruity spiciness from a mince pie but without the pastry and cream. Don’t worry, there’s still plenty of butter for spreading!

Ingredients

You will need for one loaf:

  • 30g dried cranberries
  • 125g raisins or sultanas
  • 60g dried figs, chopped
  • 300ml strong Lady Grey tea
  • 425g strong white bread flour
  • 7g fast action yeast
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg, grated
  • 1/2 tsp mixed spice
  • 30g caster sugar
  • Zest 1 orange
  • 60g butter, melted
  • 1 egg, beaten
  • 150ml milk, plus extra for brushing

Method

Stir the cranberries, raisins and figs together with the tea then leave to stand for an hour or so. Drain well and put to one side.

I used a mixer for this recipe but you could easily make it by hand with a bowl and a wooden spoon.

Add the flour, yeast, spices, sugar and orange zest to a mixing bowl and stir lightly to mix it all together.

Whisk the melted butter, milk and egg together in a small bowl. While the mixer is on a low speed slowly pour in the milk mixture. Once it’s all been added increase the speed slightly and tip in the drained fruit.

Knead the bread in the mixer for five minutes or so. Cover the bowl and leave the bread in a warm place for 50 minutes or until doubled in size.

Lightly flour a standard sized loaf tin. Knock back the dough lightly then shape it to fit the loaf tin and pop it into the tin. Cover again and leave in a warm place for another 30 minutes.

Preheat an oven to 190C. Brush the top of the bread with a little milk then bake in the oven for 30-35 minutes and the top is golden brown.

Remove from the oven and leave to cool a little before removing from the tin and cooling on a wire rack.

This fruit loaf is wonderful in two ways. Firstly, take a slice when it’s cooling down after baking and just watch the butter melt into the bread. The photo above shows my very lumpy butter, that’s how I like it so it forms pools across the slice as it melts. Secondly, serve it toasted for breakfast, again with a good scraping of butter. The fruit, spices and orange are so festive and it keeps so well you can enjoy it for days.

Kanelbullar (Swedish Cinnamon Buns)

By 20 Comments

Kanelbullar, Swedish Cinnamon Buns

While in Gothenburg last year I think I had a Kanelbullar every day. When it’s cold and windy outside sinking your teeth into one of these alongside a hot cup of coffee is just perfect. Slightly sticky, full of cinnamon and normally covered with nibbed sugar you can smell them before you see them in the cafés of Sweden. After trying a few different recipes I have come up with my own Kanelbullar recipe; the ideal balance of bread, wholesomeness and sweetness.

Ingredients

You will need (for 12 Kanelbullar):

  • 40g butter
  • 225ml milk
  • 7g sachet fast action yeast
  • 30g caster sugar
  • Pinch salt
  • 250g wholemeal flour
  • 250g strong white bread flour

For the filling

  • 1 tbsp butter
  • 1 tbsp caster sugar
  • 2 tsp ground cinnamon

And

  • 1 egg, beaten, for glazing
  • 12 paper cupcake cases

Method

Heat the butter and milk together until the butter has melted and the milk is warm.

While the milk is heating mix together the flours, yeast, sugar and salt in a large bowl or mixing bowl.

Pour the warm milk into the flour bowl and mix well until it has formed a smooth dough.

Cover the bowl and prove for 30 minutes.

Knead the dough for five minutes or so then divide into two equal sized pieces. Roll each piece into a rectangle.

Mix the ingredients for the filling together until smooth then spread the mixture evenly over both rectangles.

Roll each rectangle up along the long edge so you have two logs. Cut each log into six pieces so you end up with 12 buns. Put each bun into a case then cover and prove for another 30 minutes.

Preheat an oven to 220C. Brush each bun with beaten egg then bake for 8-10 minutes or until golden brown and make a hollow sound when you tap the bottom.

I have to say that spreading the buttery, sugary cinnamon mix over the dough is one of the most satisfying things ever. The smell as they bake is just fantastic; a combination of bread, cake and cinnamon. They are best eaten while still warm from the oven, or warmed up again for breakfast with some hot tea or coffee, or in the afternoon with a good book and a mug of hot chocolate. Anytime, it seems, is ideal for enjoying these. A little bit of fika in your own home. If you like the sound of Swedish baking you could also try this recipe for Kladdkaka; a gooey Swedish chocolate cake.

Homemade Easy Granola

By 14 Comments

Easy Homemade Granola on tray

Why bother making your own granola? I mean, the stuff that comes in a nice box all full of stuff can’t really be that different and making your own sounds like such a hassle right? Nope. As it turns out making your own is not only ridiculously easy but it’s so much tastier than anything I’ve tried pre-bought. I find the readymade ones are far too sweet and you spend every morning searching for the elusive hazelnuts you’re pretty sure are meant to be in there. With my homemade easy granola you make up your mind and decide exactly what goes in your breakfast.

The best thing about this recipe is that you don’t need to be very exact; a few grams over or under aren’t going to make any real difference and it’s so versatile you can add whatever you want, just stick to the proportions below.

You will need (makes a big jar):

  • 350g oats
  • 200g nuts (I used pistachios, walnuts and hazelnuts)
  • 100g seeds (I used a five seed mix)
  • 50g coconut flakes or desiccated coconut
  • 100g dried fruit (I used dried cranberries)
  • 3 tbsp coconut oil
  • 120ml honey or maple syrup

Mix together the oats, nuts, seeds and coconut in a large bowl.

Melt the coconut oil and honey together in a saucepan until combined.

Pour the honey mixture over the dry ingredients and mix everything together with a spoon.

Preheat an oven to 150C. Line two baking trays (or one very large one) with greaseproof paper and pour the mixture onto the trays. Spread the mix out so it’s in roughly one layer then pop into the oven.

Bake for 15 minutes, take the granola out and turn the mixture over with a spoon so it gets evenly toasted. Return the tray to the oven for a further 15 minutes. You want everything to be nice and golden but not overcooked so it might need a little more or less than 30 minutes.

Remove from the oven. Mix the dried fruit in to the granola and store in an airtight container.

If you wanted to you could add some cinnamon to the honey mixture to give everything a lovely spiciness and if you want to leave the coconut out you can add some dark chocolate or cocoa nibs when you mix through the dried fruit. Raisins or dried blueberries are really good; as is a mix of brazil, pecan and macadamia nuts. The possibilities are literally endless.

You can also add a handful of cornflakes or rice crispies if you wanted to bulk the mix out a bit and make it go further; depends how much you like to put in your bowl and how often you want to make it!

One word of warning: once you make a step into the world of homemade granola, you’ll never go back. It’s not something I ever thought I’d get in to but here I am: a bonefide, breakfast pre-planning, granola maniac. I love that I can just pick up whatever I have in the cupboard, chuck it all together and ta-dah, breakfast for the week! It’s really good with natural yoghurt, I have also tried pouring apple juice over it rather than milk and that’s pretty fine too.

Dried Blueberry and Almond Cereal Bars

By 19 Comments

You know when you buy an ingredient to make something and the remainder of it sits in the cupboard waiting to be used? I had a bit of this going on with oats, flaked almonds, seeds, maple syrup and dried blueberries. To use them (or as many of them as I could) up I made some lovely crumbly cereal bars. I wanted to keep the butter to a minimum to try and keep them a little on the healthy side. read more

Cardamom infused Porridge with Raspberries

By 20 Comments

A weekend breakfast is a completely different thing to a weekday breakfast. I don’t know about you but my weekday breakfasts consist of shovelling yoghurt (if I’m lucky I’ve added some fruit or nuts) into my mouth while running around trying to get ready being very careful not to spill anything on myself. It’s not what you would call relaxing. A weekend breakfast is a whole new affair; the possibilities are endless. Pancakes, pastries, fruit, tea, coffee, juice, a full English, toast and jam and many others are all contenders but can sometimes involve a need to purchase these items in advance. This cardamom infused porridge is for one of those mornings where you feel like something luxurious but only have basic ingredients. read more

Lime Macerated Cherries with Caramelised Brioche

By 22 Comments

Considering how much I like cherries I don’t get the chance to eat very many of them. I have never had much success with a supermarket cherry preferring to take my chances at the farmers’ market where I might be lucky to nab a punnet if I am early enough. The cherries used for this spontaneous dessert were earned by my own fair hand. I was meandering through the market, deliberating how many doughnuts were too many for breakfast, when I was called to help one of the stall holders who couldn’t fill enough punnets to keep up with demand. My reward for much scooping was a big punnet of cherries all to myself. read more

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