All That I'm Eating

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

Strawberry, Mint and Elderflower Mini Crumbles

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strawberry and elderflower crumble
A crumble to me has a whiff of autumn about it. Apple crumble is a classic pudding but a while ago I tried a strawberry crumble and it was so good I couldn’t wait to give it a try myself. This is a pudding form of my previous cocktail post; a mixture of strawberries, mint and elderflower syrup but under a biscuity crust. The ingredients in this crumble scream of summer and the smell of cooking strawberries and buttery crumble is irresistible.

Ingredients

You will need (for two mini crumbles):

  • 200g strawberries
  • A few sprigs of mint
  • Elderflower syrup
  • 75g butter
  • 175g flour
  • 50g golden caster sugar and a little extra

Method

Start by chopping the strawberries up into halves, quarters, slices and all sizes so that you have a varied texture when the crumble is cooked. Put the strawberries into a little dish or ramekin, until it’s just over three quarters full, then sprinkle over a few chopped mint leaves. Drizzle over a little elderflower syrup; I used around a tablespoon for each ramekin. 

In another bowl mix together the flour and butter with your hands until you have a mix that resembles breadcrumbs. Then stir in the sugar. Top each little strawberry filled dish with the crumble and then sprinkle over a little extra sugar on top.
Put the dishes onto a baking tray and then into a preheat oven at 180C for 30-40 minutes or until golden brown on top. read more

Strawberry, Mint, Elderflower and Gin Cocktail

By 11 Comments

strawberry elderflower gin cocktail
There is a bit of an elderflower theme going on at the moment on here but I do like to make the most of something while it’s around. Having the elderflower syrup present in my kitchen means I am forever thinking up new ways of using it. I adore strawberries and mint and they are heavenly together so I felt like being brave, getting my muddler out and knocking up a summery cocktail. With all this glorious sunshine it would be rude not to.

Ingredients

You will need (for two long cocktails):

  • Around 150g strawberries
  • A few mint leaves
  • 100ml gin
  • 50ml elderflower syrup
  • Tonic or soda to top up

Method

Remove the green bits of your strawberries and put them into a large glass or jug with the mint leaves. Bash, bruise and beat the strawberries and mint together until well muddled. I thought it looked and smelled pretty good at this stage without anything else added. I was surprised how much juice came out of the strawberries.

Add the elderflower syrup and gin and mix together. Pour this into two tall glasses and top up with tonic or soda. Be careful when you top the glass up as when I topped up with tonic the slushy fruity bit started to froth out over the top. Slowly but surely was my friend for topping this up. Add a few fresh mint leaves and a strawberry to the glass if you’re feeling adventurous. read more

Elderflower and Yoghurt Ice Cream

By 13 Comments

elderflower yoghurt ice cream
I like making ice cream. I don’t do it that often but when I do I try to make something a bit special. My grandparents bought me my ice cream maker for my graduation present a few years ago; it’s one of those where the bowl inside the machine is frozen before use and I love it. Having the elderflower syrup hanging around means every time I walk past the bottle I think of another way to use or cook with it. I’ve always wanted to make yoghurt ice cream (richer than frozen yoghurt) and here was an opportunity to do so.

Ingredients

To make around 600ml finished ice cream you will need:

Method

Whisk together the yoghurt, cream and around a tablespoon of elderflower syrup in a bowl. Give it a taste to see if it needs more syrup; it depends how strong your syrup is and how you like it. Chill the mixture in the fridge for around 30 minutes.

If you have an ice cream maker put the mixture into your machine and churn until it’s all frozen then put into a container and into the freezer until you’re ready to eat.
If you don’t have an ice cream maker put the mixture into a container in the freezer and leave until almost solid. Remove, blitz in a food processor then put back into the container and back into the freezer until you’re ready to eat. read more

Summer Berry and Elderflower Pavlova

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elderflower berry pavlova
There is a guilt associated with serving up a berry laden pudding. Someone is always going to end up with more fruit or more of one kind of fruit than everyone else. You could of course try making a coulis to atop your dessert of choice but sometimes it’s not the most attractive option; or the most sensible, no one wants a soggy shortbread stack. To counteract any unfair fruit distribution I scatter a few fruits onto the pudding and then serve the rest up on the side so everyone gets their fair share. This berry and elderflower pavlova is the epitome of summer and a great way to use some elderflower syrup.

Ingredients

You will need (for one pavlova, to serve 6-8 people):

  • 3 egg whites
  • 180g caster sugar
  • 150ml whipping cream
  • Elderflower syrup
  • Berries of your choice, I used strawberries, raspberries and blueberries
This was my first ever attempt at a pavlova; indeed my first attempt of any form of egg white whipping since the unfortunate incident about ten years ago. I shan’t go in to details but the finished meringue was far from white and the baking tray ended up in the bin. Anyway, it turns out that meringue is a doddle if you are just brave. Put the egg whites into a mixer or use an electric hand whisk; whisk them until soft peaks form. Then add the sugar a spoon at a time until shiny firm peaks appear. Honestly, it’s that easy. I was most surprised.

Spoon, smear or pipe the egg white onto some greaseproof paper and then bake at 140C for one hour. Turn the oven off and then leave the meringue in the oven for another half an hour before removing and leaving to cool.
While the meringue is cooling whip the cream with a tbsp of the elderflower syrup. I ended up putting about three tbsp of syrup in but it depends on the strength of your syrup. Whip it all together until you’ve got firm peaks. Spoon the cream onto the meringue and top with berries. read more

Blackcurrant Pancakes

By 32 Comments

Stack of pancakes
Apparently you should breakfast like a King. Despite not having continuous supply of quail’s eggs, truffle bread and gold leaf (I imagine that’s what they have to start the day) my weekday breakfasts are never very exciting. It doesn’t help that I don’t give myself enough time in the mornings to make anything exceptional but at the weekends I try to make a little more effort.

Sunday arrived and brought with it a craving for pancakes. I had bought some blackcurrants at the market; as one of my favourite berries they are irresistible to me. I’m not sure what it is about them, perhaps their distinct flavour, that makes me love them so much. It would have been rude not to include some for breakfast. 

You will need (for about 16 pancakes):
200g self raising flour
1 1/2 tsp baking powder
40g sugar
1 egg (beaten)
20g melted butter
275ml milk
150g blackcurrants (topped and tailed) read more

English Heritage Cherry Tart

By 32 Comments

Heritage Cherry Tart - baked
Once, a very long time ago, I ate a whole bowl of cherries. Not particularly interesting until you find out that not only did I eat the cherries but I ate every single one of the stones too. When you are five years old and take everything your father says as gospel you can imagine the panic, and intrigue, when you’re told that a cherry tree will start to grow in your stomach. It is now some years later and I’m still waiting. Recently I was very lucky to get my hands on some English heritage cherries so I set about baking a heritage cherry tart.

My cherry eating strategy has changed now. They are one of my favourite fruits but these days the stones end up in my garden; again, still waiting. My fascination with cherries hasn’t diminished either; a flavour like no other, thin skins and awkward to cook with, when they are in season I can’t get enough of them. 

Ingredients

You will need (for one tart):

  • 450g cherries
  • Sweet shortcrust pastry (100g cold butter, 200g plain flour, 30g caster sugar, 1 egg beaten)
  • Cream filling (150ml double cream, 2 egg yolks, 50g sugar)
  • 1 egg, beaten 

First of all make the pastry. Rub the butter into the flour until you have a breadcrumb texture. Add the sugar, lightly mix it in and then bring the pastry together with the egg. If you find the pastry is a little dry you can add drops of cold water until it comes together. Chill the pastry in the fridge for half an hour. If you find pastry intimidating, see my pastry guide for do’s and don’ts.  read more

Broccoli Cheese – Tenderstem in 10 challenge

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Quick Broccoli Cheese - baked

With all the miserable weather it seemed positively autumnal but it’s not the time for stews, long bakes and comfort food. You may have seen my broccoli pesto post last week; it was a good dinner, marvellous in fact, but I was left with another pack of broccoli. Another meal in under 10 minutes using less than 10 ingredients needed to be devised for the Tenderstem challenge.

I wanted to make something recognisable and filling, healthy and indulgent and of course quick and simple. After much head scratching I was almost at the point of deciding that I was ridiculous and almost opted for a broccoli sandwich when I changed my mind. Thank goodness I did; imagine how soggy a broccoli sandwich would be, no amount of condiments could cheer that up.  

And so to dinner. Broccoli cheese doesn’t have quite the same ring to it as cauliflower cheese but it has all the flavour.
You will need: read more

Rhubarb and Hazelnut Shortbread Crumble

By 33 Comments

Rhubarb and Hazelnut Shortbread Crumble - baked
There are times in life where a great slice of cake is just what you need. A bad day at work, it’s been raining and you’ve left the washing out or unexpected expenditure all seems insignificant, smaller somehow, when you’re eating sponge and jam. These problems can even disappear completely if it’s a cake fresh from the oven. There are those other times though. When cake just can’t cut the mustard and it’s the bite of a biscuit that you need.

I had this need, this craving for a properly good biscuit. Nothing disastrous, or even slightly unusual, had occurred but sometimes you don’t need an excuse. I had a fridge load of rhubarb that needed a good home. Rhubarb is always very happy under a crumble topping but a crumble wasn’t going to help my desire for a biscuit. I devised a cunning ensemble where biscuit and crumble would meet. 

You will need:
400g plain flour
100g sugar and a little extra
300g butter, at room temperature
2 tbsp chopped, toasted hazelnuts 
6 small sticks of rhubarb read more

Broccoli, Walnut and Blue Cheese Pesto – Tenderstem in 10 challenge

By 23 Comments

Broccoli is a brilliant vegetable but occasionally I find myself at a loss for what to do with it. It’s great with spices, superb with salty soy and oyster sauce and phenomenal with blankets of cheese. So when the kind people from Tenderstem asked if I was interested in taking part in their challenge I gladly accepted; a chance to really think outside the box.
The challenge was to make a meal using the Tenderstem broccoli using less than 10 ingredients in less than 10 minutes. I felt like a Ready Steady Cook contestant. I received a lovely parcel which contained the broccoli as well as a kitchen timer to keep me on track! read more

Wet Garlic Pizza Bread and Tiger Tomato Salad

By 23 Comments

West Garlic
It’s a good job I’ve no aspirations to become a vampire. Garlic seems to divide opinion; you either can’t get enough of it or can’t stand it. I love it. There are of course many meals where it serves the purpose of adding to the background flavour rather than dominating the meal but a life without garlic, for me, would be a very miserable one indeed.

A few juicy stems of wet garlic arrived in my vegetable box. I knew they would be pretty powerful and pungent and it seemed only right to make garlic bread. However, garlic bread alone does not a meal make and fortunately I had some brilliant tiger tomatoes that I picked up from the farmers’ market. I’m not sure how clearly you can see the tomatoes but they are glorious; vibrant red flesh, green seeds and dark green striped skin.

You will need, a light lunch for two:

  • For the dough: 500g strong white flour, 1 tsp sugar, 1 tsp salt, 7g sachet yeast, 300ml warm water
  • 3 wet garlic bulbs
  • Small handful fresh parsley
  • Tomatoes, spme very ripe and tasty ones
  • 6-8 tbsp olive oil
  • 1 1/2 tbsp white wine vinegar
  • A few fresh basil leaves
  • Salt and pepper

Start by making the dough. I confess that since the acquisition of my food mixer, making bread dough is simple and carefree. Put all of the ingredients into the bowl, turn the dough hook on and come back 10 minutes later to perfectly kneaded dough. Lazy? Perhaps. Easy? Definitely. Leave the dough in the bowl, cover the top and leave until doubled in size; an hour or so. read more


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