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All That I'm Eating

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

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Earl Grey Gin Cocktail

May 3, 2015 By All That I'm Eating 12 Comments

I like tea and I like gin. I particularly like earl grey and gin based cocktails so I thought it was about time that I got creative with my cocktail shaker and tried these two tastes together. Not for my own benefit of course, all in the name of experimenting. Whenever I make a cocktail I am always amazed at how the slight slip of a hand can affect the end taste of the drink; too sweet, too acidic, too much alcohol. Then again, you can add a bit more of this and a bit less of that depending on your tastes. read more

Filed Under: Cocktails, Drinks, Fruit, Gin, Lemon, May, Recipes By Month, Seasons, Spring, Tea Tagged With: cocktail, drinks, gin, tea

Basil Lime and Lemonade

August 21, 2014 By All That I'm Eating Leave a Comment

Basil Lime and Lemonade mixed
If I had to choose I reckon I would choose a lime over a lemon anytime. They just seem a bit more special somehow. I’ve seen plenty of recipes for homemade lemonade but not that many for homemade limeade. My basil lemonade with lime is such a refreshing summer drink. I actually ended up using a mixture of lemon and lime juice to make this, mostly because I ran out of limes. If you give your limes a quick blast in the microwave before squeezing them you’ll get much more juice out than if you squeeze them cold. Who knew I gave out useful life tips? You’re welcome.

Ingredients

You will need (for a jug of basil lemonade):

  • Small handful basil leaves
  • 3 tbsp sugar
  • 750ml sparkling water
  • 125ml freshly squeezed lime and lemon juice (I used three limes and one lemon)
  • Ice to serve

Method

Put the basil and sugar into a jug and bash it together with a rolling pin or muddler until the basil is well bruised and it smells lovely. Add the lime and lemon juice and stir it all together until the sugar is dissolved.  Add some ice to the jug and top up with the sparkling water. Give everything one final mix then pour into glasses and serve.

Trust me on the basil for this, it gives the drink a really interesting flavour; sort of floral and quite earthy. I made this quite strong as I prefer a mouth puckering, not too sweet lemonade but you could add more or less sugar and juice to suit your taste. I have made this with flat water but I do think that the sparkling is slightly better. It’s really refreshing and ideal for a warm evening but I will definitely make it later on in the year as a citrus pick-me-up. read more

Filed Under: August, Basil, Cocktails, Drinks, Fruit, Herbs, Lemon, Lime, Recipes By Month, Seasons, Summer Tagged With: drinks, recipe

Elderflower and Blackcurrant Gin and Tonic

August 8, 2014 By All That I'm Eating Leave a Comment

Elderflower and Blackcurrant Gin and Tonic bird's eye
My idea of a perfect evening when it’s raining is to eat something filling then settle down to watch a film (preferably a funny one). On a sunny evening however I always try to be outside; we’ve been spoilt for sunny evenings recently. Sitting in the garden watching the world go by and the sun go down is improved if you accompany it with a refreshing home made drink. My homemade elderflower cordial has made plenty of appearances this year and this time it’s used to make an elderflower and blackcurrant gin and tonic.

Ingredients

You will need (per drink):

  • 50ml gin
  • 6-7 fresh ripe blackcurrants
  • 15ml elderflower cordial
  • Ice cubes
  • Slice of lemon
  • Tonic water (a good quality one)
  • read more

    Filed Under: August, Blackcurrant, Cocktails, Drinks, Elderflower, Foraging, Fruit, Gin, Lemon, Recipes By Month, Seasons, Summer Tagged With: drinks, elderflower, recipe

    Elderflower and Lemon Ice Lollies

    July 9, 2014 By All That I'm Eating 13 Comments

    Elderflower and Lemon Ice Lollies
    We’ve been so lucky with the weather recently, fingers crossed it continues! Sat outside in the sun on a lovely day there’s nothing quite as refreshing as an ice lolly; especially one you can slurp enthusiastically at being ever so proud that you’ve made it yourself. My elderflower and lemon ice lollies are subtly flavoured and just the thing to enjoy on a summer day. I find that adding cordial to an ice lolly inevitably results in much stronger concentrations of cordial at the bottom and faint flavour at the top. The added lemon zest in these elderflower lollies means they have flavour throughout.

    Ingredients

    You will need (I made enough for six ice lollies):

    • Ice lolly mould
    • Elderflower cordial (homemade or shop bought)
    • Zest of 1 lemon

    Method

    Make up the elderflower cordial a little stronger than you would if you were drinking it.

    Put the lemon zest into the bottom of each mould and top up with the diluted cordial.

    You could add the fresh lemon juice to the elderflower mix before pouring it in if you want the lemon flavour a little stronger.

    Freeze, wait and enjoy!

    You might have to try and convince people that it’s not just water you’ve frozen but as soon as they try them they’ll be glad they did! Elderflower is such a distinctive flavour and the lemon and lemongrass that were in my homemade cordial work so well with the added lemon zest. Shop bought elderflower cordial will work just as well, whichever you use just make sure you mix it up a little stronger than you would for drinking it. Floral, easy, zesty and refreshing, like a little piece of frozen summer. read more

    Filed Under: Elderflower, Foraging, Fruit, July, Lemon, Recipes By Month, Seasons, Summer, Sweet Treats Tagged With: elderflower, recipe, summer

    Homemade Elderflower Cordial

    June 25, 2014 By All That I'm Eating 17 Comments

    picking wild elderflower
    If you’ve been reading my blog over the years you’ll know I love anything elderflower. This year I was invited to go foraging in the grounds at Audley Inglewood, home to restaurant The Walmesley, and to knock up a batch of homemade elderflower cordial with their head chef Gert Pienaar. It was great to go out to the fields, pick the elderflowers and have a good old chat about food at the same time. I’ve not made elderflower cordial before; syrup and sugar yes but this was my first cordial attempt.

    Ingredients

    The recipe we used was written down in Gert’s secret black book but it was very similar to this one on the BBC Good Food site. Apart from the added ingredients below.

    You will need (for around 1.5 litres of finished cordial):

    • 20 elderflower heads
    • Sugar – all the recipes I’ve seen vary so much in sugar quantity so it’s how sweet you like it
    • 1.5 litres boiling water
    • 2 lemons, zest and juice
    • 50g citric acid
    • 1 stalk lemongrass

    Method

    Tap the elderflower heads on the side of a bowl to get rid of any insects then put them into a bowl with the sugar, lemon zest and juice and citric acid. 

    Pour over the boiling water and whisk everything together well.

    Add everything to a sterilised jar, whack the lemongrass with a knife and add this to the jar too. read more

    Filed Under: Cocktails, Drinks, Elderflower, Foraging, Fruit, June, Lemon, Recipes By Month, Seasons, Summer Tagged With: drinks, elderflower, foraging, recipe

    Spring Carrots with Crème Fraîche and Herbs

    June 8, 2014 By All That I'm Eating 12 Comments

    spring carrots
    Carrots seem to be in my fridge no matter what time of year it is. Earlier in the year and around this time they are skinny spring carrots bought or delivered with their huge green fronds still attached. In the autumn and winter months they are the sturdier, larger carrots which are essential for roasting, stewing and making into a hot soup. I do sometimes find myself at a loss for what to do with spring carrots; other than nibbling on them as they are or serving simply with butter. I needed to find something new to try, something to cut through but complement their sweetness: a recipe for spring carrots with crème fraîche and herbs. 

    Ingredients

    You will need (as a side dish for two):

    • 1 small bunch spring carrots
    • 3-4 spring onions
    • Few sprigs fresh oregano, dill and parsley
    • Olive oil for cooking
    • Juice 1/2 lemon
    • 100ml crème fraîche
    • Salt and pepper

    Method

    Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.

    While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.

    Drain the carrots and put to one side.

    Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little. read more

    Filed Under: Carrot, Dill, Fruit, Herbs, June, Lemon, Onion, Oregano, Parsley, Quick Recipes, Recipes By Month, Seasons, Summer, Vegetables, Vegetarian Tagged With: herbs, recipe, vegetables

    Blackcurrant and Liquorice Lemonade

    April 13, 2013 By All That I'm Eating 12 Comments

    blackcurrant liquorice and lemonade
    The next beverage in my adventures with Mr Fitzpatricks cordials is Blackcurrant and Liquorice Lemonade. The smell of this cordial makes me think of old sweet shops. I love blackcurrant; it’s my flavour of choice for the last sweet in the bag. Liquorice I’m pretty unfussy about as I don’t mind if it’s there and I don’t mind if it’s not. The cordial smells rich, dark and mysterious so I thought it would be an idea to mix it with something sharp and fizzy.

    Ingredients

    You will need (per glass):

    • Mr Fitzpatricks Blackcurrant and Liquorice Cordial
    • Lemonade
    • Fresh lemon juice

    Method

    This isn’t a complicated one to make but again it’s all about personal preferences. Add some cordial to the glass as much or as little as you like then top up with lemonade. Squeeze in a few drops fresh lemon juice to give it some tang.

    I think the colour is fantastic; a lovely dark purpley brown. The fresh lemon juice added a freshness to cut through the rich liquorice and distinctive blackcurrant. I am a fan of a bit of fizz too so I really liked this flavour combination. This is very much an evening drink; a long one to have with a book or a good film.
    Thanks to Mr Fitzpatricks for the samples. All opinions expressed are my own. read more

    Filed Under: April, Blackcurrant, Books & Reviews, Cocktails, Drinks, Fruit, Lemon, Recipes By Month, Reviews, Seasons, Spring Tagged With: Blackcurrant, cocktail, drinks, recipe, review

    Lemon and Thyme Roast Chicken and the leftovers

    May 15, 2012 By All That I'm Eating 19 Comments

    chicken with lemon, thyme, onions and garlic
    A beautifully roasted chicken is hard to beat; with crispy skin and succulent meat there’s nothing quite like it. Having a whole roast chicken is a rare thing for me, indeed this is the first chicken I have roasted in a very long time and I wasn’t about to waste a scrap of it. The chicken that was to fulfil my roast chicken dreams was a local, free range, corn fed bird. This post is about my perfect Sunday lunch and making the most of the leftovers.  

    Lemon and thyme roasted chicken is a classic, simple recipe. Shove it all together, chuck it in the oven and reap the rewards later.
    You will need:
    A chicken (I used a 1.4kg bird for two)
    1 lemon
    Fresh thyme
    1 onion
    Butter
    Salt and pepper

    Start by cutting the string off the legs and stuffing the cavity with a few sprigs of thyme and half a lemon. Cut the onion up into chunks and put them into a roasting tin with the other half of the lemon and a few more sprigs of thyme. Put the butter into a bowl and mix in some salt and pepper. Now comes the slightly tricky and disgustingly satisfying part; separate the breast meat from the skin. I use a spoon to do this to minimise ripping the skin. When skin and meat are sufficiently separated, stuff some of the butter under the skin. Rub the rest of the butter onto the outside, put in to the roasting tray and roast in the oven at 160C for an hour or so or until cooked through. read more

    Filed Under: Bay, Butter, Chicken, Dairy & Eggs, Dinner, Fruit, Herbs, Lemon, May, Meat & Fish, Onion, Recipes By Month, Seasons, Spring, Thyme, Vegetables Tagged With: chicken, dinner, recipe

    Three ways with Asparagus 1 of 3: with Orange, Lemon Zest and Black Pepper Butter

    April 19, 2012 By All That I'm Eating 19 Comments

    This weekend I am doing my first proper cookery demo at The Greener Living Show in the New Forest. To make things as easy as possible I am keeping it simple and seasonal. I will be cooking asparagus three different ways to show how one vegetable, if prepared differently, can taste completely different.

    First and foremost; boiled asparagus. A great way of cooking asparagus but it’s hampered with the lingering fear of over cooking it and ending up with a soggy, limp green stalk. I don’t bother putting only the stems in the water so the heads can steam gently, I just throw it all in and it works every time.  read more

    Filed Under: April, Asparagus, Butter, Dairy & Eggs, Fruit, Lemon, Lunch, Orange, Recipes By Month, Seasons, Spring, Vegetables, Vegetarian Tagged With: asparagus, lunch, recipe

    Lemon Drizzle Cake

    September 9, 2011 By All That I'm Eating 19 Comments

    Zesting the lemons
    There have been cakes in my past which I tried either when I was too young to appreciate them or they were a mass produced poor version of what is actually a beautiful cake. An example of this is carrot cake. What I thought carrot cake tasted like was nothing compared to when I made one for myself; it wasn’t dry it was moist, it wasn’t boring it was luscious and the icing is by far my favourite of all icing.  Another cake I had always ignored was lemon drizzle cake. Ones that I had tried were too sticky, not lemony or had so much icing you could have waded through it. This was my unshakable opinion and I wouldn’t touch it with a barge pole, until I made it myself.

    This turned out to be one of my favourite cakes to bake as it makes your kitchen smell so good. The classic cake baking aromas are wafting around with a bit of lemon thrown in for good measure. This is another recipe from my Granny. Some recipes make the cake in two tins and put lemon curd or butter icing between the cakes, I made one cake for optimum drizzle potential. 

    To make the sponge, butter and line a nice deep cake tin. Beat together 175g each of butter and caster sugar until pale and fluffy. Part of the reason I like making cakes is because I feel the beating, whisking and subsequent reduction in circumference of my arms more than compensates for the rather large slice I’ll help myself to once complete. 
    Gradually add in three beaten eggs. Sift 175g self raising flour and a teeny bit of baking powder and fold this into the mixture. Grate in the zest of two lemons and mix. Place in a preheated oven at 180C for 45-50 minutes or until a skewer inserted into the middle comes out clean. Mine took about 55 minutes in the end. read more

    Filed Under: Autumn, Baking, Butter, Cake, Dairy & Eggs, Eggs, Fruit, Lemon, Recipes By Month, Seasons, September Tagged With: Baking, cake, recipe

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    Hello I’m Caroline

    Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

    I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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