All That I'm Eating

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

Carrot and Orange Gazpacho

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carrots for gazpacho
Apart from the occasional carrot cake or carrot salad I rarely have opportunity to make the carrot the star of the show. Carrots tend to make an appearance in the vegetable box but this time, instead of stored carrots from last year I had the first spring carrots. Thin and still slightly muddy with great green fronds, these carrots couldn’t simply be added to a stew. I had never made a cold soup before; I wasn’t quite sure how I felt about it. Was it going to feel like a soup that had been left in the bowl too long or was it going to be more like a vegetable smoothie? What if there were all sorts of unwanted lumpy bits and it looked like wallpaper paste? There was much ooh-ing and aah-ing as I tried to work out how best to juice a carrot. It turns out all the deliberation was worth it, carrot gazpacho is in a soup league of its own. You will need (for two):

  • 500g carrots, peeled and chopped
  • 1/4 red pepper, chopped
  • 2 spring onions, chopped
  • 1 garlic clove
  • 1/4 cucumber, peeled and chopped
  • Few sprigs coriander, chopped
  • 2-3 tbsp orange juice
  • extra virgin olive oil
  • white wine vinegar
  • salt and pepper
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    Three ways with Asparagus 1 of 3: with Orange, Lemon Zest and Black Pepper Butter

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    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

    Dark Chocolate and Hazelnut Tart with Rhubarb and Blood Orange Compote

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    Dark Chocolate and Hazelnut Tart Mix
    You can’t have Valentine’s Day without a little chocolate. This tart is great because you can make it in advance and leave it in the fridge so there is no last minute pudding fretting! It’s beautifully rich and very easy to make; made even easier if you use a food blender for the pastry. If pastry is your nemesis, it used to be mine, I have a previous post that will make you feel much more relaxed about constructing this tart.

    Start by making the pastry. Blend 50g cold butter with 100g plain flour until it resembles breadcrumbs. Add 15g caster sugar and 25g chopped, toasted hazelnuts and then bring the pastry together with one small egg. Persevere it will get there in the end but you can add a little cold water if you think it needs it. Wrap the pastry in cling film and chill in the fridge for half an hour. I would recommend making the pastry when you’re as sure as you can be that the phone won’t ring and the doorbell won’t go because otherwise there’ll be pastry all over the place. read more

    Rhubarb and Custard with Blood Orange Sauce

    By 16 Comments

    rhubarb
    Rhubarb makes a wonderful crumble and a devilishly good fool. Its astringency can cut through the most fatty of foods and its delicate colour is about the only thing around at the moment that isn’t green or brown. It’s also citrus season with Satsuma’s, tangerines and blood oranges galore. It seems a shame to eat all the members of the orange family just for their cold preventing benefits.  

    I was one of those children who would pick out the sourest, most mouth puckering and sharpest of sweets. Sherbert wasn’t quite tart enough for me and so rhubarb and custard sweets were my saviour when all the sour apple ones had gone. They soon became my favourite; when you were turning the sweet over in your mouth you never knew if you were going to get a burst of sour or a shot of sweet. Although I do enjoy one of these sweets occasionally I have moved on to a more grown up version.

    This is the very first of the English forced rhubarb I could get my hands on. It was nestled amongst a load of potatoes, swedes and cabbages; poking its pink feet out asking to be picked up. Admittedly my first thought was crumble but on my travels I walked past a sweet shop and my thoughts turned to rhubarb and custard. read more


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