All That I'm Eating

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

Smoked Salmon and Broccoli Quiche

By 28 Comments

I used to think of quiche as a dull, beige pastry which got wheeled out from old cookery books from time to time and no one was particularly fussed about it. Turns out I was wrong. It’s a most excellent pastry. I cooked my smoked salmon and broccoli quiche a few weeks ago, divided it up and froze it in wedges. Now I’m working from home I love to have something interesting for lunch. When it’s quiche day, it’s the best day of the week.

The freshness of the broccoli and spinach combined with the flavourful smoked salmon is a winning combination. It feels rather luxurious to have it for lunch. read more

Blackcurrant Frangipane Tart

By 24 Comments

I can’t say no to blackcurrants; whatever they are in I will like it. They have such a distinctive flavour and when I found some at the market I had to set about making a blackcurrant frangipane tart. This tart is a marriage of two of my favourite things: blackcurrants and sweet almond frangipane.

The best thing about this tart comes from using raw blackcurrants. As they cook in the frangipane filling they burst and become sweet and sticky. The blackcurrants retain their sharp berry flavour but taint the tart with splashes of deep purple impromptu jam. With autumn just around the corner I can’t think of anything else I would rather spoon into my face. read more

Honey Cake

By 22 Comments

There’s honey, and then there’s honey. I like all of it but my preference is for local honey. Delicious in so many recipes I wanted to make the honey the star of the dish; so I set about baking a honey cake.

At a market recently I tried some different honeys from a local producer. Not only were they different to each other, and commercial honeys, in colour and texture but the taste was out of this world. I chose the wildflower honey and remembered I had wanted to bake a honey cake for a while. The name ‘honey cake’ conjures up images of fine summer picnics in the garden, tall glasses of lemon barley water and sounds like you imagine it tastes. read more

Peach and Cherry Crumble

By 20 Comments

Whenever peaches are in season I always plan to cook something with them. More often than not though I just end up eating the peaches from the fruit bowl because they’re irresistible. Not this time! My peach and cherry crumble is so deliciously summery and the colour of the fruit once it’s baked is divine. I’m so glad some of the peaches survived to make this crumble.

The delicate white flesh of the peaches combines so well with the vibrant red of the cherries. As the fruit was really ripe I only added a small amount of honey as that’s all it needed. Don’t skimp on the lemon, it brings a much needed sharpness to the crumble. We enjoyed this as it is but it would be even better with a dribble of double cream. read more

Smoked Bacon and Kale Soup

By 11 Comments

There’s something special about watching the steam rise from a hot bowl of soup after you’ve been working in the garden all morning; you just know it’s going to fill you up. My smoked bacon and kale soup came about simply to use up some ingredients in the kitchen. I cooked up enough for six portions so there’s plenty in the freezer for a wet and windy day. We have rather busy weekends and when lunchtime comes it’s nice to stop, take some time and eat something nourishing. read more

Oat and Raisin Cookies

By 23 Comments

Oat and Raisin Cookies close up

I had such a craving for some proper oat and raisin cookies. Ones which are crispy on the outside and gooey in the middle and about the same size as my face. I’ve tried several recipes in the past and they’ve tended to be not quite what I’m after in my perfect cookie. Until now. If you’re after a healthy cookie I wouldn’t read on any further.

ingredients

You will need (for 10 cookies):

  • 225g unsalted butter, softened
  • 200g light brown sugar
  • 50g caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 190g plain flour
  • 1 tbsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 240g rolled oats
  • 140g raisins

Method

I made these in a food mixer but you can make them with an electric hand whisk, or by hand if you prefer. read more

Store Cupboard Shortbread

By 16 Comments

Shortbread in tin

I often find that I buy nuts or seeds to make something particular and I get left with a few grams of them here and there. That’s where my store cupboard shortbread comes in. This year I am attempting to use up ingredients in my cupboards and I thought I would start by using the last few dregs of cocoa powder and some leftover hazelnuts; I am so glad I did.

Ingredients

Makes 12 pieces of shortbread:

  • 175g plain flour
  • 1 tbsp cocoa powder
  • 50g caster sugar
  • 150g butter, softened
  • 50g chopped nuts, chocolate or seeds

Method

Grease a loose bottomed tart tin, mine was 20cm. Preheat an oven to 160C.

Add all of the ingredients to a bowl or food mixer and beat together until you get a ball of dough. read more

Mince Pie Crumble Bars

By 20 Comments

Mince Pie Crumble Bars, out of the oven

In my perfect world, a mince pie would be 70% pastry, 30% mincemeat. It’s not that I don’t like mincemeat I just don’t like too much of it. That’s where my mince pie crumble bars come in. A thick layer of buttery shortbread, a spiced mincemeat middle and further crumbly shortbread on the top. Let’s be honest, it’s mostly biscuit with a hint of Christmas. Perfect.

Ingredients

You will need (for 12 mince pie crumble bars):

  • 300g softened butter
  • 100g sugar
  • 400g plain flour
  • 1 small jar mincemeat

Method

Grease and line a baking tray or dish. The one I used was approximately 20cm x 30cm. Preheat an oven to 170C. read more

Lemon and Coconut Flapjacks

By 14 Comments

Lemon and Coconut Flapjacks

When I cut into a lemon I can’t help but give it a good sniff. It’s the same with lime and grapefruit. There’s something about that citrus smell that I just can’t wait to inhale; especially if it’s a drizzly day. I also love tropical flavours at this time of year: coconut, passion fruit, mango, you name it! Combining a bit of citrus and a bit of tropical was the idea here so I set about baking some lemon and coconut flapjacks.

ingredients

You will need (for 12 flapjacks):

  • 125g butter
  • 125g soft brown sugar
  • 3 tbsp golden syrup
  • 225g oats
  • 25g desiccated coconut
  • Zest 1 lemon
  • Juice 1 lemon
  • 4-6 tbsp icing sugar (I used unrefined)

method

Preheat an oven to 180C and grease a baking dish well, the one I used was 20cm x 20cm.

In a small saucepan melt together the butter, brown sugar and golden syrup on a low heat. Stir often to ensure everything gets well combined.

Stir the oats, coconut and lemon zest together in a large bowl.

Once the butter, sugar and syrup have melted pour them into the oats and mix everything together well to ensure that the butter mix has coated everything.

Tip the oats into the baking dish and flatten the top with the back of a spoon.

Bake for 20 minutes.

Remove the flapjacks from the oven and mark into portions while they are still hot. Leave to cool for at least 20 minutes before removing and leaving to cool on a wire rack.

To make the icing squeeze the lemon juice into a bowl. Sift in three tbsp icing sugar to start with and see how thick the icing gets. Keep adding more icing sugar until the icing becomes thick enough to coat the back of a spoon.

Drizzle, splat or dunk the flapjacks in the icing to decorate.

Now when you come to ice the flapjacks don’t be alarmed that the icing dribbles down in between the oats. That tangy lemon hit will settle somewhere inside and be delicious when you come to eat it. By using unrefined icing sugar the icing will come out a pale brown/yellow colour but if you use refined icing sugar it will come out white. I really like using chunky whole oats for flapjacks as I think it gives a great texture and mixed with coconut the overall texture of these is slightly chewy at the edges and soft in the middle. Just how I like them.

Three Cheese and Cauliflower Macaroni

By 9 Comments

three cheese and cauliflower macaroni

I often make macaroni cheese, or some variation of it. I like to play around with adding vegetables, different cheeses or flavours in the sauce. This three cheese and cauliflower macaroni cheese is one of the most delicious I’ve made. The combination of Emmental (for sweetness and stringiness), Cheddar (for bite and cheesiness) and Parmesan (for savouriness) means you get the best of all the cheeses! And don’t worry, there’s a cauliflower in there too; to add a little vegetable healthiness amongst all that indulgence.

ingredients

You will need (for two generous portions):

  • 150g macaroni
  • 1 small cauliflower, chopped into small florets
  • 25g unsalted butter
  • 25g plain flour
  • 300ml milk
  • 2 tsp Dijon mustard
  • 75g strong Cheddar cheese, grated
  • 75g Emmental cheese, grated
  • 30g Parmesan, grated
  • Salt and pepper
  • Handful breadcrumbs
  • Sprig fresh rosemary

method

Bring a pan of salted water to the boil, add the macaroni and cook according to packet instructions. Add the cauliflower to a steamer over the macaroni for the last 3-4 minutes of cooking. Drain them both well and put to one side.

To make the cheese sauce melt the butter in a small saucepan on a medium heat and then add the flour. Cook for a minute or two then gradually whisk in the milk. Keep whisking to ensure there are no lumps.

Continue whisking the sauce until it bubbles and becomes thick. Remove from the heat, stir through most of the cheese, the mustard and a little salt and pepper.

Mix the macaroni, cauliflower and cheese sauce together then tip into a baking dish. Sprinkle the remaining cheese over the top and then sprinkle over the breadcrumbs. Pop the rosemary sprig on top.

Bake in a preheated oven at 180C for 25-30 minutes, or until golden on top.

You might be thinking that the rosemary is a bit pointless just stuck on top of the macaroni cheese like that. Well, it’s actually deliberate. When the dish comes out of the oven you want to remove all the leaves from the rosemary and leave them on top. Then, when you serve it up everyone gets a bit of roasted rosemary which has such a great flavour. This three cheese and cauliflower macaroni is such a comfort food dish for me; cheese, pasta, cauliflower and woody rosemary are all so good together.


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