All That I'm Eating

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

My Favourite Recipes of 2015

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There have been many new recipes in the All That I’m Eating kitchen this year and this post is all about my favourites from 2015. That’s not to say that all the others aren’t worth a perusal but these are my most favourite; those which have become regulars on the kitchen table since I first made them, those that I remember simply for being indulgent and some which came about as a healthy (but delicious) take on a classic.

First up, and what a way to start the year, is my Blood Orange Tart with Caramelised Blood Oranges. A blood orange juice and zest infused custard topped with glazed sliced blood oranges is not only a welcome burst of colour in a grey January but a fabulous burst of citrus flavour in what can seem like a never ending month of cabbages. Full post here. read more

Ultimate Hot Chocolate Gifts

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Assembling the hot chocolate gifts in jars

I love a good hot chocolate; not too sweet, not too bitter but full of chocolate flavour and I have been working on perfecting my recipe for the ultimate hot chocolate. This recipe is too good not to share, and what nicer way to share it than making some (ever so pretty) make-your-own hot chocolate gifts. You need only four ingredients, a few empty jars, some string, paper and your very neatest handwriting. A word of warning: make sure you make enough to keep one for yourself.

Below are the amounts to make enough mixture for one person so double, triple, quadruple and all sorts depending on who you are making for. read more

Homemade Easy Granola

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Why bother making your own granola? I mean, the stuff that comes in a nice box all full of stuff can’t really be that different and making your own sounds like such a hassle right? Nope. As it turns out making your own is not only ridiculously easy but it’s so much tastier than anything I’ve tried pre-bought. I find the readymade ones are far too sweet and you spend every morning searching for the elusive hazelnuts you’re pretty sure are meant to be in there. With my homemade easy granola you make up your mind and decide exactly what goes in your breakfast. read more

Slojito

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Slojito

I have been so busy this year that I have run out of time to make my own sloe gin. It’s not the end of the world though as I have some of last year’s stash left and once that’s gone there are some delicious ready steeped and drained sloe gins around. As much as I enjoy a classic sloe gin and tonic there’s much enjoyment to be had mixing up something different.

One place you can find some inspiration for new drinks to try is thebar. I found their recipe for a slojito and just had to give it a try! read more

Cranberry and Pistachio Chocolate Truffles

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Cranberry and Pistachio Chocolate Truffles

I can find it hard to know what to give people for gifts. When I’m not sure I normally cook or make something for them instead; it’s personal and I quite enjoy doing it. This is the other recipe that I developed for Kenwood (see crumble here) and I think they look a bit like Brussels sprouts if you stand far enough away (and squint). My recipe for Cranberry and Pistachio Chocolate Truffles is really simple and I find I usually have these ingredients in the cupboard at this time of year.

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Cranberry and Clementine Crumble

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I love cranberries and really try to make the most of them when they are around; they are almost fool proof when it comes to making jams and jellies as they are so full of pectin. This Cranberry and Clementine Crumble is a great way to use cranberries in a different way over the festive period and the addition of Cointreau adds a little something extra. I was asked to come up with a couple of wintry recipes as part of a project with Kenwood. I used one of the new Kenwood Chef Sense machines to test the recipe out at home and then I spent a day filming the recipes! I hope you enjoy it! read more

Boozy Hot Chocolate with Nutmeg Marshmallows

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homemade marshmallows on top of hot chocolate
Marshmallows have always scared me a little; I thought they were terribly complicated to make and completely not worth the time. As it turns out they take nowhere near as much time or effort as I anticipated and they are so much better than any marshmallow I have had before. So to end my series of festive posts this makes a great winter evening drink. Add a little rum for the adults and a little extra milk for the children, a marshmallow in the mug and even better if you have some forks and an open fire to toast the rest. If you don’t fancy adding any alcohol then leave it out, or you could give these peanut butter hot chocolates a try instead!

Ingredients

You will need (for two hot chocolates):

  • 60g 70% dark chocolate
  • 50ml rum, whisky or Cointreau
  • 225ml whole milk
  You will need (for plenty of nutmeg marshmallows):  
  • 1 tbsp icing sugar
  • 1 tbsp cornflour
  • Vegetable oil
  • 8 sheets of gelatine
  • 2 egg whites
  • 450g unrefined caster sugar
  • Nutmeg

Method

Sift the icing sugar and cornflour together. Rub a tin lightly with the vegetable oil then dust with the cornflour sugar mix.

Put the caster sugar in a pan with 200ml water and bring to the boil. Boil until it reaches 127C on a sugar thermometer.

While you wait for the sugar to boil put the gelatine sheets into 150ml water.

When the sugar syrup is ready add the gelatine with the soaking water and mix well. Grate around 1/2 tsp nutmeg into the syrup.

Whisk the egg whites in an electric mixer until stiff then continue to whisk them while you pour in the hot sugar syrup. Keep whisking until the marshmallow is stiff. read more

Potato, Swede and Bacon Dauphinoise

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Festive Potato Gratin
Roast potatoes are important in any roast dinner. Sometimes I find I can pay them a bit too much attention and end up spending less time on the other vegetables. This dauphinoise recipe is a great way to use some swede to make a great side dish and also incorporates potatoes so you can do a two in one. Not to be greedy but there’s no reason you couldn’t have this and roast potatoes for a roast!

Ingredients

You will need (for 4 as a side):

  • 350g potato, peeled and thinly sliced
  • 350g swede, peeled and thinly sliced
  • 1 garlic clove, crushed
  • 4-5 rashers smoked, streaky bacon
  • Oil for frying
  • 150ml double cream
  • Salt and pepper
  • Butter

Method

Fry the bacon in a little oil until crispy then set to one side.

Layer up the potatoes, swede, garlic, bacon, and add a little salt and pepper to each layer, finishing with a layer of potatoes and swede in an ovenproof dish.

Pour the double cream over the veg then dot the top with butter.

Place into an oven at 170C for 1 and 1/4 hours or until soft through when tested with a knife.

If you find it’s browning too quickly cover the dish with some foil before returning to the oven. read more

Christmas Trifle

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Christmas Trifle
I’m not one for Christmas pudding or Christmas cake. It’s a bit too intense for me. I think if I made my own my opinion may change but until then I’ll stick to alternatives. It doesn’t help that I despise marzipan. To make an equally lovely centrepiece I thought I’d try my hand at a festive trifle: mulled wine jelly, panettone and orange juice and softly whipped cream reminiscent of a snow scene. All it needs is some edible glitter; but they’d run out when I went to get some.

Ingredients

You will need (for 6-8 portions): 400ml mulled wine 5 sheets gelatine 100g sugar 160ml water

Few slices panettone
2 tbsp fresh orange juice

150ml double cream

Method

Make the jelly by dissolving the sugar in the water on a low heat. Put the gelatine into some cold water. Bring the sugar syrup to a boil then remove from the heat, squeeze out the gelatine and then stir it in to the sugar syrup. Add the mulled wine and stir well. Pour into the dish you’ll be serving the trifle in then refrigerate until set.

When set, lay the slices of panettone on top of the jelly and drizzle over the orange juice. Whip the cream until firm and then smooth over the top of the panettone. Decorate however you like. read more

Stilton Scones with Sloe Port Jelly

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stilton scones
Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that’s not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese. Delicious with any membrillo, redcurrant jelly or whatever else, I knocked up some sloe port jelly to accompany these powerful scones.

Ingredients

You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
Black pepper
50g butter
60g Stilton
130ml milk plus extra for brushing

For the sloe port jelly:
100ml sloe port (any other port would be good too)
60ml water
30g sugar
2 sheets gelatine

Method

Make the jelly first.

Put the gelatine into some cold water to soften.

Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup. read more

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