All That I'm Eating

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

Strawberry, Mint, Elderflower and Gin Cocktail

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strawberry elderflower gin cocktail
There is a bit of an elderflower theme going on at the moment on here but I do like to make the most of something while it’s around. Having the elderflower syrup present in my kitchen means I am forever thinking up new ways of using it. I adore strawberries and mint and they are heavenly together so I felt like being brave, getting my muddler out and knocking up a summery cocktail. With all this glorious sunshine it would be rude not to.

Ingredients

You will need (for two long cocktails):

  • Around 150g strawberries
  • A few mint leaves
  • 100ml gin
  • 50ml elderflower syrup
  • Tonic or soda to top up

Method

Remove the green bits of your strawberries and put them into a large glass or jug with the mint leaves. Bash, bruise and beat the strawberries and mint together until well muddled. I thought it looked and smelled pretty good at this stage without anything else added. I was surprised how much juice came out of the strawberries.

Add the elderflower syrup and gin and mix together. Pour this into two tall glasses and top up with tonic or soda. Be careful when you top the glass up as when I topped up with tonic the slushy fruity bit started to froth out over the top. Slowly but surely was my friend for topping this up. Add a few fresh mint leaves and a strawberry to the glass if you’re feeling adventurous. read more

Summer Berry and Elderflower Pavlova

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elderflower berry pavlova
There is a guilt associated with serving up a berry laden pudding. Someone is always going to end up with more fruit or more of one kind of fruit than everyone else. You could of course try making a coulis to atop your dessert of choice but sometimes it’s not the most attractive option; or the most sensible, no one wants a soggy shortbread stack. To counteract any unfair fruit distribution I scatter a few fruits onto the pudding and then serve the rest up on the side so everyone gets their fair share. This berry and elderflower pavlova is the epitome of summer and a great way to use some elderflower syrup.

Ingredients

You will need (for one pavlova, to serve 6-8 people):

  • 3 egg whites
  • 180g caster sugar
  • 150ml whipping cream
  • Elderflower syrup
  • Berries of your choice, I used strawberries, raspberries and blueberries
This was my first ever attempt at a pavlova; indeed my first attempt of any form of egg white whipping since the unfortunate incident about ten years ago. I shan’t go in to details but the finished meringue was far from white and the baking tray ended up in the bin. Anyway, it turns out that meringue is a doddle if you are just brave. Put the egg whites into a mixer or use an electric hand whisk; whisk them until soft peaks form. Then add the sugar a spoon at a time until shiny firm peaks appear. Honestly, it’s that easy. I was most surprised.

Spoon, smear or pipe the egg white onto some greaseproof paper and then bake at 140C for one hour. Turn the oven off and then leave the meringue in the oven for another half an hour before removing and leaving to cool.
While the meringue is cooling whip the cream with a tbsp of the elderflower syrup. I ended up putting about three tbsp of syrup in but it depends on the strength of your syrup. Whip it all together until you’ve got firm peaks. Spoon the cream onto the meringue and top with berries. read more

Blackberry and Perry Jelly

By 21 Comments

blackberry and perry jelly
Nothing says autumn like a huge hedgerow full of blackberries. There’s not much that compares to putting on your wellies, grabbing some receptacles and heading out to the nearest scouring ground. I think there’s an unwritten law somewhere that decrees, ‘one for me, one for later’. That’s how I operate anyway.

The potential that a blackberry brings to the kitchen is endless; add a few to some gravy for a wonderful sweetness or, inevitably, use them alone or with other fruits for a marvellous array of puddings. Autumn also brings with it apples and pears and, preferring to eat my pears nice and ripe, I turned to perry to pair with my berries.

In order to use some locally made perry I had to get my Poirot on and try to find a supply. As luck would have it my butcher lives next door to a man who happens to make some using local pears. I returned to the old (and I think better) bartering system I managed to procure a bottle of fine perry in exchange for some rabbit ragu. Marvellous. read more

Elderberry and Apple Turnovers

By 22 Comments

Elderberry and Apple Turnover
The sun was shining, the birds were singing and my bicycle was glistening and raring to go. Foraging can be a trifle difficult when you’re cycling if, like me, you think you’re Victoria Pendleton. Berries can whizz past in the blink of an eye and then you need to brake, reverse to try and find the source of your distraction. When I went out to get these elderberries I took it nice and slowly to ensure I could scour the hedgerows sufficiently. 

It wasn’t quite as smooth as I envisaged, it wasn’t like I could grab the berries as I cycled past; that would have been a bit too suave. Elderberries seem to grow just beyond my reach and there is always a little danger involved when picking; will you fall in the ditch, slip in the mud or even lose a welly. This most recent expedition resulted in me being attacked by some stinging nettles, swearing rather loudly and then just a few moments later kicking my bicycle stand into my own foot. 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

Redcurrant and White Chocolate Muffins (or Cupcakes)

By 22 Comments

Redcurrant and White Chocolate Muffins - on plate
I was terribly excited about making muffins. If you had asked me how much I was looking forward to making muffins I would have responded so enthusiastically that you might have thought you’d asked me the wrong question. The reason for my eagerness was twofold; firstly I had never made muffins before and secondly I had some succulent redcurrants at my disposal.

It was all going so well until I realised I had no muffin cases. Not to worry though as I had cupcake cases coming out of my ears. I was under the impression that the two weren’t too dissimilar but the sides of the cupcake cases would not come up high enough in the muffin tin. I could have gone out to get some muffin cases but frankly I couldn’t be bothered and I wanted to sink my teeth into freshly baked cake as soon as possible. Fortunately I had some silicone cases I could use.

You will need:
1 punnet redcurrants
50g white chocolate
2 eggs, beaten
75g caster sugar
225ml milk
100g butter, melted
275g self raising flour
(muffin cases) read more

Blackcurrant and Pistachio Fool

By 17 Comments

Blackcurrant and Pistachio Fool - top
I think we are very lucky to have seasons in this country. Each season brings with it an anticipation of some new food; asparagus, tomatoes, pumpkins or sprouts. The weather is something that we can all comment on and moan about. One of the wonderful things about a British summer is the berry season. I don’t count it as summer unless I have had at least one of every berry available. This year I haven’t been lucky enough to ascertain a gooseberry yet but I’m doing pretty well as far as other berries go. As each berry has its own characteristics and flavour it’s hard to choose a favourite. I suppose my favourite is whichever berry is at its ripest and best at that particular time. Blackcurrants have a wonderful flavour and most of us would probably have first had it in Ribena or Robinsons squash. That’s certainly how I remember my first taste of blackcurrant. If you don’t mind puckering your lips and straining your expression then fresh blackcurrants can be enjoyed as they are without any interference. I tend to steer clear of looking positively alarming to others and so I mellow their sourness in various ways. You will need: 1 large handful blackcurrants 1-2 tbsp caster sugar 250ml double cream 1-2tbsp icing sugar 1 small handful of pistachios, chopped

Perhaps I am odd, ‘quirky’ is probably a little more polite, but I like nothing more than pinching the dead flower and stem off of each and every blackcurrant. Even more so if I can do it outside and sit in the sunshine at the same time. Either way this laborious task needs to be undertaken in order to avoid unwanted textures in the finished fool.

When the blackcurrants are prepared put them into a pan with a sprinkling of water and the caster sugar. Cook the blackcurrants on a medium heat until they burst and release their juices then carry on cooking until most of the moisture has gone. If you leave too much moisture in then your fool will be more like a soup. Leave the blackcurrants to cool. Whip up the cream and icing sugar until you have firm peaks and then gently fold the blackcurrants in. Top the fool with a few pistachios. This would look lovely presented in a big bowl; the billowing contours just waiting to be broken with a spoon.

For a pudding that takes around 15 minutes to make (not including the topping and tailing of course) I don’t think it gets much better. The blackcurrants flavour the whole dessert and their acidity is slightly mellowed with the sugar and complemented by the cream. The pistachios add a lovely crunchy texture. I do like to leave my blackcurrants slightly acidic, because I think that’s the point of a fool, but not so acidic that I am left with a face that looks like it’s been chewing lemons all day. 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

English Heritage Cherry Tart

By 30 Comments

Heritage Cherry Tart - baked
Once, a very long time ago, I ate a whole bowl of cherries. Not particularly interesting until you find out that not only did I eat the cherries but I ate every single one of the stones too. When you are five years old and take everything your father says as gospel you can imagine the panic, and intrigue, when you’re told that a cherry tree will start to grow in your stomach. It is now some years later and I’m still waiting. Recently I was very lucky to get my hands on some English heritage cherries so I set about baking a heritage cherry tart.

My cherry eating strategy has changed now. They are one of my favourite fruits but these days the stones end up in my garden; again, still waiting. My fascination with cherries hasn’t diminished either; a flavour like no other, thin skins and awkward to cook with, when they are in season I can’t get enough of them. 

Ingredients

You will need (for one tart):

  • 450g cherries
  • Sweet shortcrust pastry (100g cold butter, 200g plain flour, 30g caster sugar, 1 egg beaten)
  • Cream filling (150ml double cream, 2 egg yolks, 50g sugar)
  • 1 egg, beaten 

First of all make the pastry. Rub the butter into the flour until you have a breadcrumb texture. Add the sugar, lightly mix it in and then bring the pastry together with the egg. If you find the pastry is a little dry you can add drops of cold water until it comes together. Chill the pastry in the fridge for half an hour. If you find pastry intimidating, see my pastry guide for do’s and don’ts.  read more

Raspberries, Elderflower Cream and leftover Elderflower Shortbread

By 34 Comments

Raspberries, Elderflower Cream and Leftover Elderflower Shortbread - finished

So you’re in the kitchen feeling a bit peckish and you spot the biscuit tin. My biscuit tin had previously been looking after some elderflower and white chocolate shortbread but was there any left? Yes. Yes there was some left, but just one piece. Should I eat it myself and snub all knowledge of its existence? 

 

Unfortunately as I was plotting how to cover my tracks my other half walked in to the kitchen with a similarly devilish plan. I think for a moment we both considered lunging for the tin and throwing all sense of caution out of the window. I’m glad this didn’t happen as one or more of us would probably have ended up with crumbs in our eyes and shards of shortbread embedded in our forearms. read more


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