All That I'm Eating

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

Gin and Tonic Mini Jellies

By 18 Comments

gin and tonic jelly
I was never a fan of jelly and ice cream. I’m afraid that even when I was five I had standards and high expectations of jelly and ice cream that a children’s party just could not match. I went off jelly after several wobbly strawberry attempts for many years. I tried it in trifle too (not for me) and it wasn’t until I decided to make my own jelly that I appreciated just what a marvel it can be. Now I’m a grown up and I like jelly I’ve also realised I quite like gin. It’s about time these two met each other. Welcome to my gin and tonic mini jellies.

Ingredients

You will need (for around 12 mini jellies):
  • 30g sugar
  • 50ml water
  • 120ml pre-mixed gin and tonic
  • 3 sheets gelatine
  • Decorations of your choice (e.g. herbs or zests)

You may have noticed that I have three different coloured jellies. Indeed, not only was this an excuse to get out my calculator and work out gin to tonic to gelatine proportions but also a good reason to try out my new jelly mould and gins. The proportions above are for 12 jellies in total of around 10g each; feel free to mix up whatever spirits you have just divide the total gin and tonic amount by the amount of flavours you want to try and make different batches.

Method

Best to get the mathematics out of the way before you start your jelly making just in case you feel the need to make and drink a G&T at the same time. Not that I did of course. First of all put your decorations of choice into the jelly mould and go about selecting your gin. I went for: Sloe Gin and Mint, Saffron Gin and Cucumber and Gin and Lime Zest. 

Put the sugar and water into a pan to dissolve the sugar and then bring to the boil. While the sugar and water are heating put the gelatine into cold water. Once the sugar syrup has boiled remove from the heat, squeeze the excess water from the gelatine and stir the gelatine into the syrup until dissolved. Pour in the pre-mixed gin and tonic and stir gently so that you retain some of the fizz. Pour the jelly mix into your jelly mould and refrigerate until set. I like knowing that if you dissolve five sheets of gelatine into 500ml of liquid it will set to a decent quiver so I upped my gelatine to liquid ratio to make these thicker and more like adult gummy bears. read more

Caramelised Rhubarb Galette des Rois

By 25 Comments

rhubarb galette
Oh rhubarb. Not only the choice swear word for the less potty mouthed among us but also a rather delectable vegetable. I know it’s sort of a fruit but as it doesn’t have any seeds I will class it as a vegetable. I acquired my most recent handful of stalks after spending a lovely morning at a local farm shop (more about that in a separate post). I was even allowed to pull this straight out of the ground myself which was a rewarding, if somewhat exhausting, activity.

I have wanted to attempt this classic French ‘King of Tarts’ for so long; the rhubarb seemed like a perfect addition. I have made many frangipanes in the past so just halved what I would normally put in my large fluted tart tin for this recipe.

Ingredients

You will need (for one finished galette des rois):

  • 1 pack ready rolled puff pastry
  • 3 large sticks of rhubarb cut into inch sized pieces
  • 2 tbsp demerara sugar
  • 75g unsalted butter, very soft
  • 75g caster sugar
  • 75g ground almonds
  • 1 egg
  • 2 tsp milk and 1 egg beaten together (for glazing)

Method

Preheat the oven to 180C and put the rhubarb onto a baking tray in a single layer. Sprinkle over the demerara sugar and then toss the rhubarb in the sugar so it all gets nicely coated. Put this in the oven for 15 minutes to roast. When it’s done the rhubarb should have softened but retained its shape and be gently caramelised. Put the rhubarb to one side to cool. Leave the oven on after you remove the rhubarb as you’ll need it at 180C to bake the tart. read more

Spelt and Dark Chocolate Pancakes with Yoghurt and Honey

By 21 Comments

spelt chocolate pancakes
When the weather gets like this there is only one way to improve the situation; to fill your belly with buttery things. More specifically spelt and chocolate pancakes. It seems to have been raining forever recently! Each time I glance out of the window there is never even a peep of blue sky and hardly any bright daffodils to remind me it is in fact Spring. But no matter, I have honey at the ready.  Perhaps not the healthiest advice to give, a more svelte person might suggest a nice jog in the park but it wouldn’t quite cut the mustard for me. No, when my fingers are still blue in March I need chocolate and sticky sweet things. That’s where these Spelt and Dark Chocolate Pancakes fit in nicely. Rachel’s Organic sent me some Greek Yoghurt with Honey to try and I thought it would work nicely with these pancakes.

Ingredients

You will need (for around 16 pancakes):

  • 200g spelt flour
  • 2 tsp baking powder
  • 40g caster sugar
  • 20g melted butter, plus extra for cooking
  • 1 egg
  • 275ml milk
  • 40g dark chocolate chips
  • Yoghurt with honey to serve

Method

Start by sieving the flour, baking powder and sugar into a large bowl.

In a separate bowl mix together the melted butter, egg and milk until well combined. Stir the egg mixture into the flour mixture and add the chocolate chips. Give everything a good stir to make sure it is well incorporated.

Heat a little knob of butter in a frying pan until it just starts to foam and then drop the pancake mixture in using around 2 tbsp of the batter for each pancake.

Fry the pancakes until they are golden brown before flipping them over and cooking the other side. Don’t be tempted to flip too early as you could end up with miserable looking pancake. read more

Coconut Yoghurt Panna Cotta with Passion Fruit

By 29 Comments

I find I get a craving for tropical flavours this time of year; pineapple, mango, dragon fruit and such but it’s a bit of a bore to just eat it raw.

I have been enjoying a coconut yoghurt with banana for breakfast but I wanted to make something creative with it. I do like yoghurt on its own but I think it gives a great flavour to icings, ice creams and other desserts. I like the tang and interest it brings and so it was high time I got my Hawaiian shirt on to start making a delectable panna cotta. read more

Banoffee and Chocolate Chelsea Buns

By 23 Comments

Banoffee and chocolate Chelsea buns
Have you ever had one of those days where a banana keeps looking at you? You keep seeing it out of the corner of your eye knowing it’s getting riper by the second but you just don’t feel like eating it. Everyone likes their bananas differently; some like them green and leaving that funny feeling in your mouth and others like them bruised and brown. I am on the green team; as soon as there’s a speck of brown on the banana skin I can’t stand it. But what do you do with that slightly brown banana that keeps winking at you? I hate to waste food and so I devised these Banoffee and Chocolate Chelsea buns, or as I like to call them: Chanoffee Buns. You will need: 500g strong white bread flour 50g caster sugar 1 x 7g sachet fast action yeast 200ml milk, warmed 50g unsalted butter, very soft and in cubes 1 egg 1 can dulce de leche (you won’t need the whole can) 1 ripe banana 50g dark chocolate chips

I have wanted to try making an enriched dough for a while so this was a perfect excuse. Mix together the flour, caster sugar and yeast in a bowl or mixer. Make a well in the centre and add the warm milk, egg and butter. Turn the mixer on or start to mix with your hands. Once mixed, knead the dough until it is nice and stretchy. Cover and leave in a warm place for 45-60 minutes or until doubled in size.

Remove the dough from the bowl and knock some of the air out. Divide the dough into two pieces and roll each piece out into a long rectangle. As you can see from the above picture an actual rectangle was hard for me to achieve but a bit of a jaunty angle here and there never harmed anyone. Spread a few spoons of the dulche de leche along the bottom two thirds of the long edge of the dough. Take half the banana and squeeze this onto the caramel towards the bottom edge of the dough. Top with half the chocolate chips.  read more

Chocolate Shortbread with Rosemary and Hazelnuts

By 30 Comments

chocolate rosemary and hazlenut shortbread
A while ago I was having some lunch in a restaurant. For pudding I had some soft, sugar covered dough sticks which were to be dipped in a well known hazelnut chocolate spread. At some point in the kitchen a rogue bit of rosemary had ended up on my dough stick. I imagine there must have been some sort of herb-off going on in the kitchen between the chefs and the remnants of the duel had not been cleared up. Unbeknown to me I submerged it in hazelnutty chocolate and ate it. One of the best accidental mastications I’ve ever made and a combination I have recreated in this shortbread. You will need (for 12 pieces): 170g plain flour 1 tbsp cocoa powder 50g caster sugar 150g butter, softened 35g dark chocolate, chopped 15g hazelnuts 1/2 tsp dried rosemary

Start by chopping the hazelnuts and frying them in a dry pan until lightly toasted. Lightly grease a baking sheet. Chop the chocolate and hazelnuts finely to ensure even distribution in the finished biscuit. Put all the remaining ingredients in a bowl and beat together until they start to form a ball. It will look like a bowl of hopeless crumbs but keep going; it will make a lump eventually. Get your hands in the mix to bring all the mix into one ball. Lightly knead the dough.

Place the dough in the middle of the prepared baking sheet and then roll it out until it is about 20cm in diameter  Pinch, crimp or fork the edges of the dough to give it a nice edge. Prick the top with a fork and bake in a preheated oven at 160C for 40-45 minutes or until firm. Mark into wedges while still hot. read more

White Chocolate and Rose Truffles (with a surprise inside)

By 35 Comments

White Chocolate and Rose Truffles
Last year for Valentine’s Day I posted a three course meal; Beetroot and Goat’s Cheese Risotto, Boeuf Bourguignon and Dark Chocolate Tart. They were great together for a lovely meal in but this year I wanted to make something a little romantic and very indulgent. I know Valentine’s recipes will be two a penny at the moment but my truffles are a bit different. Not least because they’re not heart shaped and look rather plain and innocent. Until you bite into one that is.  What is that in the middle of the truffle I hear you ask? Well, as love is in the air, it’s a small pink nod to St. Valentine in the form of a pomegranate seed. A nice bit of fresh texture in an otherwise melty, mellow mouthful. It takes barely any effort to put the pomegranate seed inside each one and makes such a difference to the end flavour and texture it is definitely worth it.

You will need (for around 25 truffles):
300g white chocolate
150ml double cream
25g butter
Splash rose extract (preferably not rose water)
1 pomegranate
100g white chocolate – for dipping

Start by chopping the 300g of chocolate into small chunks. Heat the double cream and butter together until hot but not boiling. Pour this over the chocolate and mix well until the chocolate has melted and it’s all nicely combined. Add a drop of rose extract, mix well and then try it to see how floral it tastes. If you’re a bit overenthusiastic with your dripping technique the end result might taste reminiscent of soap. Not really what you’re going for. read more

Citrus Carpaccio with Champagne Sabayon

By 21 Comments

Citrus Carpaccio with Champagne Sabayon
January is the month in which we all need a bit of sunshine. When the clouds fail to part sometimes you need to rely on a plateful of bright beams to keep you going. The dark mornings and evenings are easily punctuated by citrus fruits; particularly the blood orange. If anything is going to brighten a chilly evening it’s a platter of thinly sliced citrus fruits covered in a decadent Champagne sabayon with hints of mint and pomegranate.  

Ingredients

You will need (for two):
1 blood orange 1 pink grapefruit 1 white grapefruit Pomegranate seeds Mint leaves 3 egg yolks 3 tbsp caster sugar 150ml Champagne

Method

Start by peeling and slicing the citrus fruits as thinly as possible. Put to one side.

To make the sabayon put a bowl over a pan of lightly simmering water taking care that the bowl and water do not touch. Whisk together the eggs yolks and sugar in the bowl until combined and then whisk in the Champagne. Keep whisking for around 10 minutes until it is completely frothy and doubled in size. 

Serve the slices of fruit on a big plate, spoon over the sabayon and top with some pomegranate seeds and mint leaves.  read more

Zillionaire’s Shortbread

By 37 Comments

The New Year is always full of optimism, resolutions and excitement. What is your resolution this year? Some people choose dieting/getting healthy/losing weight as their resolution and to those of you reading this who may have just started their path to a healthier lifestyle, I apologise. This recipe is not for those who strive for a smaller waist. This is pure, unashamed indulgence; layers of buttery shortbread sandwiched with dulce de leche, topped with salted caramel and dark chocolate. Not millionaire’s shortbread, but Zillionaire’s Shortbread. read more

Mulled Wine and Orange Jelly

By 19 Comments

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


All That Im Eating

Recent Tweets

  • Error: Invalid or expired token.