All That I'm Eating

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

Spelt and Dark Chocolate Pancakes with Yoghurt and Honey

By 21 Comments

spelt chocolate pancakes
When the weather gets like this there is only one way to improve the situation; to fill your belly with buttery things. More specifically spelt and chocolate pancakes. It seems to have been raining forever recently! Each time I glance out of the window there is never even a peep of blue sky and hardly any bright daffodils to remind me it is in fact Spring. But no matter, I have honey at the ready.  Perhaps not the healthiest advice to give, a more svelte person might suggest a nice jog in the park but it wouldn’t quite cut the mustard for me. No, when my fingers are still blue in March I need chocolate and sticky sweet things. That’s where these Spelt and Dark Chocolate Pancakes fit in nicely. Rachel’s Organic sent me some Greek Yoghurt with Honey to try and I thought it would work nicely with these pancakes.

Ingredients

You will need (for around 16 pancakes):

  • 200g spelt flour
  • 2 tsp baking powder
  • 40g caster sugar
  • 20g melted butter, plus extra for cooking
  • 1 egg
  • 275ml milk
  • 40g dark chocolate chips
  • Yoghurt with honey to serve

Method

Start by sieving the flour, baking powder and sugar into a large bowl.

In a separate bowl mix together the melted butter, egg and milk until well combined. Stir the egg mixture into the flour mixture and add the chocolate chips. Give everything a good stir to make sure it is well incorporated.

Heat a little knob of butter in a frying pan until it just starts to foam and then drop the pancake mixture in using around 2 tbsp of the batter for each pancake.

Fry the pancakes until they are golden brown before flipping them over and cooking the other side. Don’t be tempted to flip too early as you could end up with miserable looking pancake. read more

Double Sausage, Cheese and Egg Muffin

By 20 Comments

sausage cheese and egg muffin
What’s your guilty pleasure? I have to confess I very much enjoy a particular sausage, cheese and egg muffin from a well known fast food restaurant. I know, shameful. However I am admitting it now as part of trying to cleanse my system. I liked the idea behind the aforementioned muffin; a sausage and egg sandwich really. In order to still enjoy this behemoth breakfast (without the guilt) I needed to try and make my own version. Not only was I going to attempt to fill my guilty pleasure gap I was going to improve on the original.

Ingredients

You will need (for two):

  • 4 cumberland burgers
  • 2 eggs
  • 2 thick slices of mild cheddar cheese
  • 2 muffins

Method

I was lucky to be able to get these cumberland burgers from the farmers’ market and without them it wouldn’t have been the same. I reckon you could make cumberland burgers if you can’t get them by squeezing the sausage meat out of some nice sausages and making burger shapes.

Start by frying the burgers until brown on the outside and cooked through. Meanwhile get another pan on the heat to fry the egg in. I fried my egg inside an upside down pastry cutter so it was the same size as the muffin. Maybe a bit unnecessary but I didn’t want odd shaped egg white hanging out of my muffin; it would have ruined the effect! When the egg is almost ready and the yolk still gooey get the muffins toasting. read more

Blood Orange Bucks Fizz

By 25 Comments

A new house and a new kitchen, a tricky transition I find. What will the oven be like; a brute or a wimp? It turns out the oven is a pretty good one although I am yet to bake a cake and discover its true character. We have managed to save enough space to have a pantry; something I’ve always wanted. There are a few boxes yet to be unpacked and a few more bits of furniture to be put in place but progress has been good. So, with all the unpacking, swearing, cleaning and tidying there had to be time for a beautiful breakfast. read more

Quince baked with Honey and Star Anise

By 20 Comments

Quince baked with Honey and Star Anise - baked
Being a rare fruit I would have thought that a quince would be grateful when somebody bought it and allowed that person to enjoy its flavour with ease. For something so elusive it puts up a pretty good battle when you want to get into it. You wouldn’t have thought so by looking at it; a curious undulating shape and light brown fuzz all over it looks like a right cutie. The glorious smell entices you in and before you know it you’ve picked up a few felt festooned fruits.

Quinces need time to be tantalising; it’s not one for the lunch box. This is a great way of turning your determinedly firm quinces into soft, sumptuous fruits that you can use in a myriad of different ways. When the ground is covered in fallen leaves and the evenings are slightly cool, the smell of this wafting from the kitchen is unimaginably warming.

You will need:
3 medium quinces
300ml water
3 tbsp runny honey
1 star anise
(Lemons)

You will also need a very sharp knife, determination and a whole lot of lemons. Once exposed to the air the flesh of a quince browns like no other; blink and you’ll think your quince has been replaced by a muddy potato. To prevent this you need to put lemon juice on everything the quince is likely to touch; chopping board, knife and even the quince itself. It’s also advisable to squeeze some lemon juice into a bowl of water to store the quinces when they’ve been peeled. read more

Alternative Blueberry Muffins

By 19 Comments

Alternative Blueberry Muffins - close up
I’m not sure what has happened. I have turned from overindulging at dinner to starting the day on luxurious breakfasts. I’ve gone from pies to porridge. I suppose that this is the time of year where it’s nice to be able to (even if only sometimes) sit outside and enjoy that first meal of the day. There are plenty of glorious contenders to do this with: Eggs Benedict, a full English, pancakes with maple syrup and simple, but wonderful, toast with butter and jam. Now, I can also add these alternative blueberry muffins into the mix.

I don’t know about you but I have certainly started the day on a blueberry muffin if I’m out and about and in a rush. Muffins seem to have taken over coffee shops and bakers, I can’t remember the last time I went somewhere where a muffin wasn’t an option. Usually purchased in a cellophane wrapper and inevitably disappointing I wanted to make my own blueberry muffins. Not the cake type muffin though. The unrivalled blueberry flavour was essential but with something crunchy; a breakfast to take your time over. I made an easy blueberry sauce for these however it would also be worth having a go at making some blueberry jam. read more

Blackcurrant Pancakes

By 32 Comments

Stack of pancakes
Apparently you should breakfast like a King. Despite not having continuous supply of quail’s eggs, truffle bread and gold leaf (I imagine that’s what they have to start the day) my weekday breakfasts are never very exciting. It doesn’t help that I don’t give myself enough time in the mornings to make anything exceptional but at the weekends I try to make a little more effort.

Sunday arrived and brought with it a craving for pancakes. I had bought some blackcurrants at the market; as one of my favourite berries they are irresistible to me. I’m not sure what it is about them, perhaps their distinct flavour, that makes me love them so much. It would have been rude not to include some for breakfast. 

You will need (for about 16 pancakes):
200g self raising flour
1 1/2 tsp baking powder
40g sugar
1 egg (beaten)
20g melted butter
275ml milk
150g blackcurrants (topped and tailed) read more

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