All That I'm Eating

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

Meatball Pasta Bake

By 20 Comments

Just look at that cheese. All melted and stringy just waiting for you to stick a fork in. My meatball pasta bake combines two of my favourite comfort foods: meatballs in a rich tomato sauce and cheesy pasta. It’s almost like pizza meets meatballs meets pasta bake; and it’s all the better for it if you ask me.

Frying the meatballs off first and then making the sauce in the same pan gives the tomato sauce a brilliant depth of flavour. I love the herb flecked meatballs, the richness and fragrance of the tomato sauce (thanks to the fresh basil) and the soft creaminess of the mozzarella. The family agreed; this meatball pasta bake was devoured in minutes. read more

Red Lentil and Tomato Soup

By 18 Comments

Perhaps I should rename my blog ‘All That I’m Blending’ I’ve been making so much soup recently. But that’s the joy of soup isn’t it? You can pretty much throw what you’ve got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer for a rainy day. read more

Greek Chicken Tray Bake

By 13 Comments

Greek chicken tray bake

I love a straightforward dinner. However being straightforward doesn’t mean there’s any skimping on flavour. Grabbing a few ingredients out of the fridge and cupboards, chucking them in a roasting tray and miraculously taking the finished dish out of the oven at the end is the weeknight dream. My Greek chicken tray bake is a two tray affair (I know, slightly more involved than one tray) and really delivers on flavour. The flavours of Greece; oregano, tomatoes, olives make this a wonderful dish for this time of year.

Ingredients

You will need (for two):

  • 350g potatoes, scrubbed and diced
  • 3 large garlic cloves, crushed
  • 2 sprigs fresh rosemary
  • Olive oil
  • Salt and pepper

For the chicken:

  • 2 chicken breasts
  • 2 tsp dried oregano
  • 1-2 tsp sweet paprika
  • 1 lemon, quartered
  • Tomatoes, still on the vine if possible
  • Handful stoned olives
  • Olive oil
  • Salt and pepper

Method

Start by adding the potatoes to a pan of cold, salted water. Bring the pan up to the boil and boil the potatoes for 5-10 minutes or until just softened when tested with a knife. Drain the potatoes and put to one side.

In a roasting dish add 2 tbsp olive oil, the garlic cloves and rosemary ad mix everything together to ensure the garlic and rosemary are well coated in oil. Tip the potatoes into this dish with some salt and pepper and give everything another good mix.

Bake the potatoes in a preheated oven at 180C for 30 minutes.

Once the potatoes are in the oven, start on the chicken.

Place each chicken breast between two sheets of cling film or baking paper and flatten slightly with a rolling pin, you want each one to be around 1cm thick.

Sprinkle the oregano and paprika over each piece of chicken with a little salt and pepper.

Put a large frying pan on a medium/high heat with a little olive oil. Fry the chicken until golden on both sides then turn off the heat and put to one side.

In another roasting tray put the lemon wedges, tomatoes and olives. Arrange the chicken on top of the tomatoes then add a little more salt and pepper and a drizzle of olive oil.

Add this to the oven with the potatoes for around 15 minutes, or until the chicken is cooked through.

Serve with salad if you like.

I think a small red onion, cut into wedges and nestled in amongst the potatoes would be a fantastic addition to this tray bake. It would also be worth adding a little sprinkle of feta over the chicken for a deliciously salty kick. When the chicken has finished baking, don’t discard all the tomato and lemon juices that have gathered in the roasting tray. They are absolutely delicious and need to be savoured and poured over the chicken. My Greek chicken tray bake even manages to make its own sauce; what more could you need?

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

Runner Bean and Tomato Stew

By 14 Comments

runner bean and tomato stew with crusty bread

It’s bean season at the moment. There’s runner, French, broad and all manner of other beans popping up in the veg box, at the farmers’ markets and in friends’ gardens. I love a perfectly cooked and simply dressed bean salad; a little drizzle of oil, a squeeze of lemon and a little seasoning. However, from time to time it’s nice to do something different and this runner bean and tomato stew is a much slower way of cooking with green beans.

Ingredients

You will need (for four servings):

  • 1 onion, sliced
  • Olive oil for cooking
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp dried chilli
  • 8 large tomatoes, roughly chopped
  • Large handful runner beans, sliced into finger sized pieces (you can use other beans here, French beans would just need halving)
  • 2 tins borlotti beans, drained and rinsed
  • 150ml vegetable stock
  • Salt and pepper
  • Few sprigs fresh marjoram or oregano

Method

Get a large frying pan onto a low/medium heat, add a little oil and the onions and fry gently for 15-20 minutes until well softened and just starting to turn golden.

Add the garlic and the spices and cook for a few more minutes.

Tip the tomatoes into the pan, turn the heat up to medium and leave the tomatoes to break down and soften for around 15 minutes.

Add the runner beans and vegetable stock to the pan and continue simmering for another 10 minutes.

Stir the borlotti beans into the pan and cook for a further 10 minutes.

Check the seasoning and add salt and pepper as needed. Pick the leaves from the oregano and stir these through just before serving.

Serve alongside some crusty bread.

The lightly spiced tomato sauce works so well with the softened runner beans and hearty Borlotti beans. Using fresh oregano makes such a difference to this dish as you get such a wonderful punchy flavour. I ate most of this with a spoon and then tore off hunks of bread to mop up all the spiced juices from the bottom of the bowl. A fantastic stew, perfect for this time of year; a dish full of summer flavours.

Simple BBQ Sides

By 8 Comments

Simple BBQ Sides

We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.

Mustard Pickled Cucumber

You will need (for two as a side):

  • 1 small or half a large cucumber
  • 1 tbsp white wine vinegar
  • 1 tbsp sugar
  • Pinch salt
  • 1 generous tbsp Dijon mustard
  • 2-3 tbsp extra virgin olive oil
  • Black pepper

Peel the cucumber into strips using a vegetable peeler and put to one side. You could salt the cucumber if you wanted to, I have tried salting it and leaving it to drain then squeezing the water out but I don’t think it really makes much difference for this.

Put the vinegar, salt and sugar into a small bowl and whisk together. Add the mustard and give it another quick mix.

Pour in the oil and whisk until all the ingredients are combined; a big whisk and a small bowl are helpful for this.

Check the seasoning, add a little black pepper and then pour the dressing over the cucumber.

Variation

If you add a little dill to this mix with some very thinly sliced onion is makes a great Scandi inspired side.

Balsamic and Herb Tomatoes

You will need (for two as a side):

  • Large handful really ripe cherry tomatoes
  • Pinch salt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • Black pepper

Start by halving all the tomatoes and putting them into a bowl. Sprinkle over the salt, mix it all together well and then leave for 10-15 minutes.

Add all the other ingredients and mix together well.

The reason I add the salt first is because it takes a little of the excess water out of the tomatoes which is delicious for two reasons: firstly it helps intensify the tomato flavour and secondly, you’re left with the tomato juice, oil, herbs and vinegar at the bottom of the bowl which is just asking to be mopped up with some bread.

Variation

I love adding avocado, torn mozzarella and loads of fresh basil to this. It’s also great if you roast this mix in the oven for 20 minutes if you want something hot.

Classic Potato Salad

You will need (for two as a side):

  • 400-500g potatoes, any will do but new potatoes (especially Jersey Royals) are best
  • 4-5 spring onions, ends removed and finely sliced
  • 3-4 tbsp good quality mayonnaise
  • 1 tsp Dijon mustard
  • Salt and pepper

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    Tomato Baked Feta

    By 17 Comments

    chilli and tomato baked feta

    Feta’s not just for salads you know. I enjoyed something similar to this tomato baked feta while in Greece a few years ago; I needed to try and make it at home. I have previously posted about some Greek inspired feta and tomato spaghetti (which is delicious by the way) and the key to both of those dishes is using the best tomatoes and feta you can get your hands on. In this case it’s also about baking the tomatoes perfectly; not too hot so that they dry out and not too cool so that they turn into mush.

    Ingredients

    You will need (for the cheesiest sharing dinner for two):

    • 250g ripe tomatoes, halved
    • 2 tbsp extra virgin olive oil
    • Salt and pepper
    • 1 block feta cheese
    • 1/2 green chilli, sliced
    • 1 tsp dried oregano (if you have fresh, all the better)

    Method

    Preheat an oven to 200C.

    Put the tomatoes into a baking dish in a single layer so that they fit snugly but there are a few gaps. Drizzle over the olive oil and add a little salt and pepper.

    Bake for 20 minutes.

    Remove the tomatoes from the oven and add the sliced chillies and feta (try and keep the feta in one block if you can). Sprinkle over the oregano and return to the oven for another 15 minutes.

    Serve on the table with some crusty bread and get dunking or serve with a herby pasta salad.

    If you’ve not tried baking feta before I urge you to give it a go; the edges catch and turn golden brown but the middle turns gooey and soft. If you don’t fancy adding the chilli you can leave it out, it adds a lovely fresh chilli flavour but you could use a few thin strips of pepper. There are loads of variations of this you could try; roast on top of mixed veg, add a few olives or peppers or if you can get hold of some use kefalotyri instead of feta.

    Chipotle Chicken Enchiladas

    By 18 Comments

    Chipotle Chicken Enchiladas with black beans

    We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of the available enchiladas, look at each other and say, “Next time, we’ll just cook half ok?”. We never learnt. I haven’t made enchiladas since then and I thought it was high time I made some proper ones.

    Ingredients

    You will need (to feed 3-4 people):

    For the enchilada sauce

    • 1 red onion, sliced
    • 2 garlic cloves, sliced
    • 1 tsp ground cumin
    • 1 tsp paprika
    • 1 dried chipotle chilli, roughly chopped
    • 500ml tomato passata
    • 1 tsp dried oregano
    • ½ tsp sugar
    • Salt and pepper
    • Oil for cooking

    For the enchiladas

    • 2 chicken breasts, diced or sliced
    • 1 onion, sliced
    • Oil for cooking
    • 6-8 tortilla wraps
    • 120g cheddar cheese, grated

    Method

    Start by making the enchilada sauce. Add the onions and garlic to a saucepan with a little oil and fry gently for at least 20 minutes until softened and starting to turn golden brown. You want to slightly caramelise them to bring out their sweetness.

    Add the cumin, paprika and chilli and fry for another minute more.

    Pour in the passata, oregano, sugar and add a little salt and pepper. Cook for 15 minutes or so until the mix has reduced by around a third.

    Leave to cool slightly before blending until the sauce is smooth. Taste and add more salt or pepper if needed.

    Put a frying pan on a medium heat with a little oil and add the onion. Fry gently for 10 minutes until softened then add the chicken and turn up the heat. Cook until the chicken is golden brown and cooked through. Add just less than half of the enchilada sauce to the frying pan and ensure all the chicken is well coated.

    Divide the chicken mixture between the tortillas. Wrap each one tightly and lay in a baking dish so they fit nice and snugly.

    Pour the remaining sauce over the top of the wraps then top with the cheese.

    Bake in a preheated oven at 180C for 15-20 minutes until lightly golden brown on top.

    Serve with Mexican black beans (recipe for these here), guacamole, sour cream, extra chilli sauce and whatever you like!

    If you can’t find chipotle chillies then I’m sure chipotle paste would be a great alternative. It’s the smoky flavour that you’re after along with a bit of heat. It’s taken a few tries to perfect this recipe but I’ve cracked it! Caramelising the onions is key to give the sauce a nice bit of sweetness. Not only can it be used for enchiladas, you can use it for chilli con carne and fajitas too (and even for a Mexican twist as a pizza sauce!).

    Lentil and Black Bean Chilli

    By 16 Comments

    Lentil and Bean Chilli - All That I'm Eating (1 of 2)

    I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won’t miss the minced beef at all. I’ve said this is enough for four but actually it’s probably enough for six and it’s amazing with homemade guacamole and plenty of rice.

    You will need:

  • 2 onions, finely diced £0.20
  • 2 peppers, finely diced £0.66
  • 2 garlic cloves, crushed £0.05
  • 2 chillies, chopped £0.30
  • 2 tsp smoked paprika £0.09
  • 2 tsp ground cumin £0.10
  • 600ml hot vegetable stock £0.20
  • 2 cans chopped tomatoes £0.78
  • 4 tbsp sundried tomato paste £0.50
  • 1 tsp dried oregano £0.05
  • 2 tsp sugar £0.05
  • 4 tbsp tomato puree £0.12
  • 2 cans green lentils, drained and washed £1.00
  • 2 cans black beans, drained and washed £1.50
  • Salt and pepper £0.02

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    Greek Salad, Hummus and Pitta Bread

    By 9 Comments

    I don’t know about you but I find it difficult to know what to cook when it’s hot. I don’t want to be hanging around the oven or hob making unnecessary heat but I also don’t want to eat cold food all the time. The worst thing about it is having to do the washing up (no dishwasher in my house!) when all you really want to do is sit outside. I think this meal of Greek salad, hummus and pitta bread is a great compromise; there isn’t too much clearing up afterwards and the toasted pitta bread means that it’s not an entirely cold meal. read more

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