All That I'm Eating

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

Lemon and Coconut Flapjacks

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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. read more

Salami and Mozzarella Open Ciabatta

By 13 Comments

Sometimes there’s nothing better than a sandwich. It could be a properly crusty, thickly sliced loaf filled with simple cheese and chutney, a bagel filled with pastrami, gherkins and mustard or some thin rye bread topped with smoked fish and herbs. I don’t think I could ever tire of something that you can just grab and eat with your hands. My salami and mozzarella open ciabatta is just the thing for a simple, no fuss, full of flavour dinner. Don’t tell anyone but I could have eaten all four pieces to myself. read more

Three Cheese and Cauliflower Macaroni

By 9 Comments

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. read more

Gnocchi, Kale and Spinach Gratin

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gnocchi, kale and spinach gratin

Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach gratin.

ingredients

You will need (for two big portions): read more

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): read more

Golden Beetroot Remoulade

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golden beetroot remoulade

Beetroot has to be one of my favourite root vegetables. I love all the different colours you can get and a recent addition to my veg box was a bunch of golden beetroot. At first I thought about boiling it and mixing it with white wine vinegar and some spices. Then I got to thinking about proper comfort food and a golden beetroot remoulade would be the perfect finishing touch to a rather traditional dinner. A fantastically earthy alternative to using celeriac.

ingredients

You will need (for a good bowlful of remoulade, enough for dinner and leftovers for the next day): read more

Beetroot and Feta Dip

By 15 Comments

Beetroot is one of my favourite vegetables; it’s sweet, earthy flavour is like nothing else. I like to roast it with other root veg, boil it and add a little rich balsamic vinegar for a simple side or salad and I have tried smoking it on the barbecue in the past too. This latest batch of beetroot however I decided should be turned into a beetroot and feta dip. Firstly because the colour would be glorious and secondly because I wanted something punchy and full of flavour to serve with some delicious sourdough. read more

Smoked Chicken Caesar Salad

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caesar salad with green beans

There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well iced beverage outside. As green beans are in season at the moment it would have been rude not to add a handful.

Ingredients

You will need (for two):

  • 1 smoked chicken breast (or pack of smoked chicken)
  • Handful green beans
  • ¼ iceberg lettuce, washed and shredded
  • Large handful mixed salad leaves
  • Good quality Caesar dressing
  • Parmesan
  • Crusty bread

Method

If you can get your hands on some smoked chicken from your butcher I find it always has a great flavour and a delicious texture. I have seen it in supermarkets too which would be good to use. Dice or slice up the smoked chicken and put to one side.

Tip the green beans into a pan of salted boiling water and cook for two minutes then drain. You want them to retain some bite.

Layer all the ingredients up in a bowl, drizzle over the Caesar dressing (I am pretty liberal with mine!) and then add some shaved Parmesan over the top.

Serve with a nice crusty bread.

I made an extra serving of this and had it for leftovers for lunch the next day. A few of the salad leaves looked a little sad but as the flavours had had time to mingle together it had a great flavour.

Where’s the bacon? Well, because I used smoked chicken in this recipe I don’t feel that bacon is really necessary but you could add some if you so wish. I also didn’t add any croutons as I prefer to share some warmed bread which you can rip in to and mop up those last bits of dressing in the bowl. Crisp leaves, flavourful chicken, savoury Parmesan and sweet green beans; all rounded off with rich Caesar dressing, this is simple food at its best. Using some hot smoked salmon would be delicious in this recipe, especially with a little sliced cucumber.

Strawberry and Peanut Tart

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Strawberry and Peanut Tart

Minimum fuss and maximum results were the name of the game with my most recent dessert. Another hot day, the last thing I needed was to be baking pastry, so I didn’t, but made a tart nonetheless. My Strawberry and Peanut Tart makes use of a few sneaky kitchen shortcuts to make a delicious and impressive pudding. A chocolate and peanut base smothered with cream and stacked high with fresh fruit it almost seemed a shame to cut into it. But, you know, someone had to.

Ingredients

You will need (for 6-8 servings):

  • 180g dark chocolate digestives
  • 2 heaped tbsp peanut butter
  • 3 tbsp salted butter
  • 300ml double cream
  • 150ml low fat Greek yoghurt
  • Strawberries and cherries (or other berries)
  • 2 tbsp peanuts

Method

Start by heating the peanut butter and butter together in a small pan on a low heat. Stir from time to time until melted and mixed together.

Add the digestive biscuits to a bowl and then smash them up with the end of a rolling pin until you have a breadcrumb texture. Pour over the melted peanut butter and butter and mix together well.

Line a 20cm spring form cake tin then tip the biscuit mix into the tin, spread out over the base and flatten the top using the back of a spoon.

Refrigerate for an hour minimum, longer if you have it.

Prepare the fruit; chop the green bits off the strawberries, stone the cherries if you like, and put to one side.

Add the peanuts to a small, dry frying pan and heat on medium to toast the peanuts. Remove from the heat when lightly golden and smelling marvellous then crush in a pestle and mortar or in a bag with a rolling pin.

Whip the double cream until you have firm peaks. Gently fold the yoghurt through the cream.

Remove the base from the fridge and put onto a large plate. Pile the cream on top of the base and then top with the fruit. Sprinkle over the crushed peanuts.

This was one of those desserts that was so satisfying to cut through with a knife. Firstly you have to move it through the heavy fruit into the fluffy cream, then you meet a little resistance at the base with a very satisfying chink when knife meets plate. The dark chocolate in the digestives gives a hint of chocolate throughout the tart without being too overwhelming and the peanut taste in the base mirrored by the peanuts over the top brings a great taste and texture. Adding the yoghurt to the cream not only makes the cream go further without adding any extra fat but also gives a nice tang and freshness to the whole dessert. Juicy strawberries and cherries made a fantastic topping for this but any berries would work well too.

Aubergine and Ricotta Gnocchi Bake

By 10 Comments

aubergine and ricotta gnocchi bake

What’s that? More aubergines? Yes actually, and I make no apologies because this Aubergine and Ricotta Gnocchi Bake is so good that I think we can all forgive if I’ve been a little heavy on the aubergine recipes of late. The key to this dish comes down to two things. Firstly, the aubergine has to be fried beautifully to make sure it’s soft, silky and golden brown. Secondly, adding a handful of cherry tomatoes really transforms the tomato base as it adds a wonderful freshness and sweetness. This is such a delicious vegetarian dish and one that feels at home as much now, in the summer, as it would in the autumn.

Ingredients

You will need (for two):

  • 2 medium aubergines, cut into length slices, then halved and chopped into finger sized pieces
  • 1 small onion, finely chopped
  • Olive oil for cooking
  • 2 cloves garlic, crushed
  • 1 tin chopped tomatoes
  • Handful really ripe cherry tomatoes, halved
  • 200g ricotta cheese
  • Pinch sugar
  • Few sprigs fresh basil and oregano, roughly chopped
  • Salt and pepper
  • Parmesan cheese

Method

Get a large frying pan on a medium heat and add a little oil, you need enough to just cover the bottom of the pan. Add the aubergine and fry until golden brown and soft. You may need to do this in batches depending on how much aubergine you have and how big your pan is. Once the aubergine is done place it on some kitchen paper to remove any excess oil.

Add a little more oil to the pan and add the onion. Fry for around 10 minutes before adding the garlic. Continue to fry for a few more minutes then tip in the chopped and cherry tomatoes.

Bring the tomato mixture to a simmer and continue to simmer until it’s reduced by around a third then add the sugar, salt and pepper, basil and oregano.

Bring a pan of salted water to the boil and cook the gnocchi according to pack instructions; but drain them around 30 seconds before the pack says to. The gnocchi will continue to cook in the oven.

Remove the tomato sauce from the heat and stir in the ricotta and aubergine.

Drain the gnocchi and add to the tomato and aubergine mix, stir everything together well and then put into an oven proof dish. Grate over a little Parmesan.

Bake in a preheated oven at 200C for around 20 minutes or until the top is golden and bubbling.

You could definitely try using any shape of pasta rather than gnocchi if you wanted to.  I know you shouldn’t really cook with basil but I actually like the way the leaves wilt and give their subtle flavour over to the sauce once they are cooked. It’s great to dive into this dish and get a forkful of everything: sticky gnocchi, soft aubergine, creamy ricotta, a chunk of tomato, a bit of basil and a bit of punch from the Parmesan. I don’t think a few slices of fried courgette would go amiss either.

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