All That I'm Eating

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

Baked Vacherin Mont D’or with Rosemary Flatbreads

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garlic baked camembert with rosemary flatbreads allthatimeating (1 of 3)
I do like a bit of cheese. Sometimes it’s best with crackers and pickles, sometimes it’s best melted onto or into something but then there are those times where you bake a whole cheese and then spoon it all out, all runny and lovely, mostly into your mouth and somewhat on the table. I’m not sure why I associate a Vacherin Mont D’or with Christmas but it doesn’t get much better than warm, melted, faintly garlicky cheese scooped out with delicious homemade (and quick) bread.

Ingredients

You will need (for two):
1 Vacherin Mont D’or (or Camembert)
1 clove garlic

250g strong white bread flour
1 tsp fresh chopped rosemary
1/2 tsp salt
60ml extra virgin olive oil
100ml water

Method

Mix together the flour, salt and rosemary. Mix in the olive oil and water. Using your hands, bring it all together into a ball then knead on a floured surface for a few minutes. Set it to one side for a few minutes more.

Preheat an oven to 200C. Slice the garlic and then cut slits in the top of the cheese. Put the slices of garlic into the cheese and then put into the oven for around 10 minutes. read more

My 12 Recipes of Christmas

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I have always made a small nod to festive recipes but have never gone particularly all out, tinsel everywhere, baubles all over the shop type thing. The truth is I’m too busy humming carols, doing a bit of sewing (it’s the only time of year I attempt to get crafty) and generally being the anti-Scrooge to devote much time to creating new recipes.
This year however, I am very excited to present my 12 recipes of Christmas. There are no roast turkeys, no bubbles or squeaks and no curry leftover recipes. No, these 12 recipes are the things that will suit your festive plans no matter what. There’s ideas for party food, light meals, a take on a mince pie and some drinks too.
So whether you’re planning on being Elvis or Bing I hope there’ll be something to wet your whistle (I wish there was some jingle bell alternative I could slip in there).
Starting on December 1st and continuing every other day until the 23rd I’ll be popping up a recipe. Savoury, sweet, indulgent or light there’s a right old mix. It’s just like the song, the 12 Days of Christmas, except that it’s all edible. Enjoy! read more

Mulled Wine and Orange Jelly

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I feel a little left out at the moment. Everyone is having a Christmas party of some sort or other and I have never been to one. I’m not sure how it’s different to any other kind of party other than people adorning some questionably festive earrings and the subtle background music involving an alarming amount of sleigh bells. In order to rectify my festive blues I decided to have my own Christmas party. I say party but really it was just an excuse to make some jelly. read more

Christmas Spiced Tea

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spiced tea in cups
I rather like tea. There are times where no matter how terrible the situation a cup of tea can remedy it in an instant. If the first cup doesn’t work then you move onto a mug. If the mug is failing to turn that frown around then you move onto a larger receptacle. And so on and so forth until the only solution is to fill a bath tub with warm tea and have a little soak. That way you’ve got the best of both worlds.

No matter what the tea there is always an appropriate occasion for it. For example I would start the day on a strong single blend, have an Earl Grey in the afternoon and a fresh green tea in the evening. Each to their own I reckon. Over the festive period I find my tea consumption reduced in favour of mulled wine, sloe gin and hot chocolate. Of course, I don’t start pouring gin over my cornflakes but you get the picture. In order to feel festive and start wading through the mountains of tea I have acquired over the last few months it was time to try making a Christmas tea. read more

Cranberry, Cointreau and Clementine Sauce

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cranberry, cointreau and clemantine sauce (1 of 9)
Christmas cannot be a cranberry free zone; this versatile berry can be paired with both sweet and savoury things. Not only is this fruit a great all rounder but it makes itself into a sauce in no time. As the cranberry transforms so simply into a sauce it lends itself to interference, by you, to turn it into something new and exciting. This recipe is for my cranberry sauce with Cointreau and clementine which is extremely delicious when used as a mini pie filling, or, as I like to call them: festive puffs.

You will need (for the cranberry sauce):
200g cranberries
80g sugar
50ml water and 50ml clementine juice, mixed together
Splash Cointreau

Put all the ingredients into a pan and cook for five minutes until the cranberries start to burst. If it looks a like there’s a little too much moisture (I find cranberries to vary a lot in their water content) then cook for a few minutes more to evaporate some of the water. Put the cranberry sauce into a bowl and leave to cool. I’m not sure it gets much simpler and this sets to a lovely dolloping consistency. read more

Brussels Sprouts with Bacon and Walnuts

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The poor sprout. I don’t know of another vegetable that has to put up with as much ridicule. People turning their noses up at even the slightest mention of this poor brassica must be hard to deal with if you’re a sprout. Chances are those that turn up their noses have only tried them boiled to within an inch of their life. There’s much more to a sprout than as a soggy green mess at the side of the plate. There is a rumour that sprouts can cause side effects of the flatulent sort. This rumour is also rife for baked beans but it doesn’t seem to put people off. read more

Panettone and Marmalade Bread and Butter Pudding

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ingredients for panettone bread and butter pudding
There are some things that are tasty on their own but become even more so when transformed into a soft, squidgy, sumptuous (and very traditional) bread and butter pudding. This wonderful celebration of stale bread is one of my favourite puddings. It is exactly what you want from a pudding; sweet, light but also filling, warm and most importantly delicious. I think to describe it as stodgy is highly unfair.

Ingredients

You will need (for four):
  • One large panettone
  • Butter
  • Marmalade
  • Nutmeg
  • 125g sugar
  • 3 large egg yolks
  • 2 large eggs
  • 275ml double cream
  • 250ml milk

Method

For this particular bread and butter pudding I used a Panettone that had been hanging around the back of the cupboard, some tangy marmalade that my Great Auntie had made, butter (a given) and a grating of nutmeg. I’ve not sliced a Panettone before but it was rather successful and very conveniently the slices snuggled into the dish like they were made for each other. Each slice was buttered, marmaladed and nutmegged before it went into the dish – marmalade side up. 

To make the custard (which is thinner than if you would be making it to pour) whisk the egg yolks, eggs and sugar together and then whisk in the milk and cream. I have tried the custards where you heat the milk and cream first and I think it makes no real difference. This way is much quicker and easier.

Pour the custard over the bread and leave it to rest for 20-30 minutes so that the custard has a chance to seep into the bread and make a gooey mess. I find you’ll probably need to push the bread into the custard to ensure it all gets a good bathing. read more

Chicken Liver Pâté

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Pesto, hummus and bread are just a few examples of things that if you make yourself, couldn’t be further from the shop bought version. Chicken liver pâté is another. I have long had an affection for this most accepted of offal and I felt it was about time I got myself some to see how a homemade one compares. I couldn’t have asked for better livers. They were free range, organic and fresh as you could ask for. I never eat supermarket chicken and so the money I would have spent on that I spend on farmers’ market chicken and just eat it less often.
This recipe took me about 10 minutes to make so if you find yourself with the opportunity to buy livers, do so. read more

Sage and Onion Stuffing with Pigs in Blankets

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This is a classic stuffing and I got the recipe from my Granny. She copied it out for me a few years ago, so when I was down at the Farmers’ Market and I saw some sausage meat I knew it was that time again.
This is such a simple recipe with great results. I have recently become a little more friendly with my blender. Some might say too friendly. I just can’t believe how much easier it makes things. When you have poor circulation in the extremities, the thought of chopping an onion into a billion pieces is not enticing. read more

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