All That I'm Eating

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

Salmon Nicoise Quiche

By 6 Comments

This quiche is full of vegetables and that is a great way to disguise the fact it’s actually got double carbs in. Potatoes AND pastry; who doesn’t love that? My salmon nicoise quiche is a great way to take leftovers to another level. I made the nicoise salad, so everything was prepped and cooked, and then assembled the quiche the next day. Served alongside some mustard flecked dressed lettuce, this is a perfect lunch for me.

Delicious served warm from the oven you can slice this nicoise quiche into portions and freeze them individually, ready to be defrosted and warmed up another day. read more

Thai Vegetable Noodle Soup

By 9 Comments

I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.

This is a great recipe for using up any vegetables you have in the house. I like to use a few different colours if I can to brighten up the soup a little. The lime and coriander really lift the flavours and give it a zing and freshness which is just what I want from this soup. read more

Five Minute Salmon Noodles

By 14 Comments

I blinked and it is the end of January! I can’t believe this is my first post of 2021. But these five minute salmon noodles are quite an apt recipe for now. I’ve been working from home and the appeal of toast and sandwiches has worn pretty thin. However, I don’t want to be making a time consuming lunch each day. So I started to think about food I could make in a few minutes; a few basic recipes which will add variety to my working week and be a doddle to make.

I used some sweet chilli hot smoked salmon for these noodles. It was reduced and I used it for two lunches (the other of which I’ll tell you about below). A handful of fresh vegetables, dried noodles and a soy dressing made from store cupboard ingredients are all you need for a delicious lunch in minutes. read more

Smoked Salmon and Broccoli Quiche

By 29 Comments

I used to think of quiche as a dull, beige pastry which got wheeled out from old cookery books from time to time and no one was particularly fussed about it. Turns out I was wrong. It’s a most excellent pastry. I cooked my smoked salmon and broccoli quiche a few weeks ago, divided it up and froze it in wedges. Now I’m working from home I love to have something interesting for lunch. When it’s quiche day, it’s the best day of the week.

The freshness of the broccoli and spinach combined with the flavourful smoked salmon is a winning combination. It feels rather luxurious to have it for lunch. read more

Baked Eggs with Spinach and Cheddar

By 16 Comments

Also known as eggs en cocotte this is a classic recipe and one I can’t believe I’ve never made before! My baked eggs with spinach and cheddar take no time at all to make; it’s on the table in under 15 minutes. Don’t be fooled though, this simple recipe is seriously luxurious and packed with comforting flavours.

Once your fork (or spoon!) hits that runny yolk it mixes with the soft spinach, melted cheese and double cream and it is truly a joy to eat. The egg white should be just set and the yolk still runny. They are delicious served on their own but served with some crusty bread for dipping you really can’t go wrong. 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

Broccoli Stalk and Sesame Soup

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Ingredients for broccoli stalk soup

If you’re chopping the florets off the broccoli and throwing away the stalk you’re missing out. The stalk has that delicious broccoli flavour and can be used in so many ways. My broccoli stalk and sesame soup recipe is one of the things I like to use the stalks for but you can also chop them finely and add them to stir fries, pasta dishes and roasted veg.

Ingredients

You will need (for four portions):

  • Oil for frying
  • 1 onion, roughly chopped
  • 1 celery stick, roughly chopped
  • Broccoli, a mix of stalks and florets around 350g
  • 1 garlic clove, roughly chopped
  • 400ml hot vegetable stock
  • Salt and pepper
  • 1 tbsp toasted sesame seeds
  • Sesame oil for drizzling

Method

Start by adding a little oil to a large saucepan over a medium heat.

Add the onion and celery to the pan and fry for five minutes until the vegetables are starting to soften. read more

Smoked Bacon and Kale Soup

By 11 Comments

There’s something special about watching the steam rise from a hot bowl of soup after you’ve been working in the garden all morning; you just know it’s going to fill you up. My smoked bacon and kale soup came about simply to use up some ingredients in the kitchen. I cooked up enough for six portions so there’s plenty in the freezer for a wet and windy day. We have rather busy weekends and when lunchtime comes it’s nice to stop, take some time and eat something nourishing. read more

Roasted Tomatoes and Burrata

By 17 Comments

Roasted Tomatoes and Burrata

When you get your hands on some truly spectacular ingredients they don’t need much interfering with. I picked up some sublimely sweet tomatoes and a small burrata at a market recently and I wanted these simple ingredients to shine. My balsamic roasted tomatoes and burrata were served with a warm olive studded focaccia which we enjoyed eating outside for the first time this year. When you’re serving up tomatoes, cheese and warm bread can you really go wrong?

Ingredients

You will need (for two):

  • Large handful cherry tomatoes, halved
  • 2-3 tbsp extra virgin olive oil
  • 1-2 tbsp balsamic vinegar
  • Salt and pepper
  • Small handful fresh basil
  • 1 burrata (you could use a good buffalo mozzarella if you can’t get burrata)
  • Focaccia (you could use ciabatta instead)

Method

Arrange the cherry tomatoes in a baking dish cut side up. Drizzle over the oil and vinegar and add a little salt and pepper. read more

Salami and Mozzarella Open Ciabatta

By 13 Comments

Ciabatta with salami, mozzarella and tomatoes

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.

ingredients

You will need (for two big sandwiches or four smaller ones):

  • 1 ciabatta loaf
  • Handful cherry tomatoes, halved
  • 1-2 tbsp olive oil for cooking and extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 1 garlic clove, peeled and sliced in half
  • 1 ball mozzarella, torn into small pieces
  • 8 slices salami

method

Start by baking the ciabatta according to packet instructions. Leave to cool before slicing in half lengthways and opening the ciabatta up, then slice it in half again so you end up with four equal sized pieces.

Turn the oven to 220C and put the tomatoes in a single layer in a baking dish. Drizzle over the olive oil and balsamic vinegar, add the vinegar to suit your taste, and then season.

Bake for 20 minutes or until the tomatoes are starting to brown at the edges.

Preheat a grill to medium.

Rub the garlic clove, cut side down, over each open face of the ciabatta. Drizzle some extra virgin olive oil over the ciabatta and then place under the grill for a few minutes until lightly toasted.

Remove the ciabatta and then load each slice up with the tomatoes, salami and mozzarella. Put back under the grill until the salami has crisped up a little but be careful not to let the ciabatta catch.

Unintentionally this reminded me of a pizza and actually, considering how easy it is to make I would definitely try it again instead of a pizza! I love this combination of flavours; sharp and sweet tomatoes, creamy mozzarella and punchy salami. There are so many variations of this that you could make. One I would really like to try would be some leftover griddled aubergine, goat’s cheese and pesto. Or maybe one with figs, blue cheese and honey. Or maybe…


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