All That I'm Eating

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

Elderflower and Blueberry Jelly

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elderflower and blueberry jelly
I do like a jelly; easy to make, it doesn’t need many ingredients, it looks lovely and it makes for great entertainment when trying to serve it into smaller bowls. You might have seen I made some elderflower cordial recently and other than trying it with sparkling water in the evenings this elderflower and blueberry jelly was what I rustled up to take to a Sunday evening BBQ with my parents. A fantastic dessert to make in advance and forget about in the fridge.

Ingredients

You will need (to make enough for four generous servings):
  • 150g blueberries
  • 1 pint water and elderflower cordial, mix it slightly stronger than you would to drink
  • 1 sachet powdered gelatine
  • 8 tbsp boiling water (or whatever your gelatine says!)

Method

Put the blueberries into the bowl you will serve the jelly in. Add the hot water to a large measuring jug and sprinkle the gelatine on top. Stir to make sure the gelatine is well mixed in and fully dissolved. I ended up adding a little more water to help the gelatine along. Pour in the elderflower cordial mix and stir together well. Add the elderflower mix to the blueberries and refrigerate until set.

I’m not sure why some of the blueberries sank but the majority floated; it didn’t matter at all, if anything it added a slight curiosity to the dessert. A large serving spoon is your friend when serving this up lest it wobble its way off a smaller spoon onto the table or floor. I made it in a bowl as I thought it looked pretty but you could divide it between glasses or jars as I did for my blackberry and perry jelly previously. I love the delicate colour of the elderflower jelly broken up with the little blueberries. The flavours worked really nicely together too; a light bowl of summer perfect for the warm evenings. read more

Homemade Elderflower Cordial

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picking wild elderflower
If you’ve been reading my blog over the years you’ll know I love anything elderflower. This year I was invited to go foraging in the grounds at Audley Inglewood, home to restaurant The Walmesley, and to knock up a batch of homemade elderflower cordial with their head chef Gert Pienaar. It was great to go out to the fields, pick the elderflowers and have a good old chat about food at the same time. I’ve not made elderflower cordial before; syrup and sugar yes but this was my first cordial attempt.

Ingredients

The recipe we used was written down in Gert’s secret black book but it was very similar to this one on the BBC Good Food site. Apart from the added ingredients below.

You will need (for around 1.5 litres of finished cordial):

  • 20 elderflower heads
  • Sugar – all the recipes I’ve seen vary so much in sugar quantity so it’s how sweet you like it
  • 1.5 litres boiling water
  • 2 lemons, zest and juice
  • 50g citric acid
  • 1 stalk lemongrass

Method

Tap the elderflower heads on the side of a bowl to get rid of any insects then put them into a bowl with the sugar, lemon zest and juice and citric acid. 

Pour over the boiling water and whisk everything together well.

Add everything to a sterilised jar, whack the lemongrass with a knife and add this to the jar too. read more

Pulled Pork Ribs with Carrot & Ginger Slaw

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I’m often a bit slow on the uptake. Pulled food, more specifically pulled pork, has been doing the rounds for some time now and it’s not something that I had attempted. Yet. I wanted to make an Asian coleslaw that used some spring carrots (I demoed this at Eat Reading Live) but wasn’t too sure what to serve it with. It seemed an ideal time to attempt some sort of pulled pork. If, like me, you can’t be bothered with pulling anything I think this would be fantastic with some leftover roast pork or chicken in a nice soft roll. read more

Spring Carrots with Crème Fraîche and Herbs

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spring carrots
Carrots seem to be in my fridge no matter what time of year it is. Earlier in the year and around this time they are skinny spring carrots bought or delivered with their huge green fronds still attached. In the autumn and winter months they are the sturdier, larger carrots which are essential for roasting, stewing and making into a hot soup. I do sometimes find myself at a loss for what to do with spring carrots; other than nibbling on them as they are or serving simply with butter. I needed to find something new to try, something to cut through but complement their sweetness: a recipe for spring carrots with crème fraîche and herbs. 

Ingredients

You will need (as a side dish for two):

  • 1 small bunch spring carrots
  • 3-4 spring onions
  • Few sprigs fresh oregano, dill and parsley
  • Olive oil for cooking
  • Juice 1/2 lemon
  • 100ml crème fraîche
  • Salt and pepper

Method

Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.

While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.

Drain the carrots and put to one side.

Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little. read more

Dark Chocolate, Orange and Hazelnut Brownies

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Gooey orange and hazelnut dark chocolate brownies
I sit at home sometimes, nothing unusual there, and things pop into my head and then I can’t get them out. If I have a hankering for a particular food, place to go or thing to do nothing else will suffice until I lay my hands on that thing. One evening last week I really needed some chocolate. I didn’t want wishy washy unsatisfying chocolate I wanted full on, one slice is enough, complete chocolate indulgence. The kind where you feel like you have a chocolate hangover when you’re halfway through the first bite. My dark chocolate, orange and hazelnut brownies were created out of desire and the need to use up some hazelnuts in the back of the cupboard. I’ve been practising my brownie recipe for some years now so I thought I’d try a variation on my plain recipe.

Ingredients

You will need (for nine brownies):

  • 100g salted butter
  • 180g golden caster sugar
  • 70g light muscovado sugar
  • 120g dark chocolate with orange (the stuff I used had caramelised orange peel in)
  • 1 tbsp golden syrup
  • 2 eggs
  • Splash vanilla extract
  • 100g plain flour
  • 2 1/2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 50g roughly chopped hazelnuts (mine were blanched)

Method

Line a (roughly) 20cm square baking tin with greaseproof paper. You could grease the tin but anything for a life of easier washing up. Melt the butter, sugars, chocolate and golden syrup together in a pan over a low heat until melted and well combined. Remove from the heat and leave to cool. Beat the eggs and vanilla extract together then whisk in the cooled chocolate mixture. Mix the flour, baking powder and cocoa powder together then fold this into the chocolate mix. Gently mix in the hazelnuts. Pour the brownie mix into the tin then bake in a preheated oven at 180C for 25-30 minutes. Mark into pieces while still hot.

I think everyone likes their brownies differently; some prefer them cakier, some want them still gooey and others will have them like fudge. The thing I like about this recipe is the corner pieces are cakier than the edge pieces which are fudgier and the (best) centre brownie which is still slightly liquid. The middle piece is my favourite and I try to take it out when it’s fresh from the oven to enjoy hot. This of course is somewhat awkward as you need all manner of kitchen implements to try and extract it; it’s like culinary Operation but well worth the effort. The chocolate is just intense enough, the orange is more of a whisper and the hazelnuts add a welcome texture. Exactly what I wanted. read more

Elderflower Syrup

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elderflower syrup
Last year I wanted to make some elderflower cordial but after a series of rainy days, lack of time and effort I didn’t get round to it. This year I wasn’t going to let it escape me but I wanted to make something a bit more punchy. Elderflower syrup seemed like a great idea to me but I had no idea where to start; then I remembered a beautiful violet syrup I had seen over on Karen’s blog Lavender and Lovage. The recipe seemed simple and straightforward so I donned my cycling attire (no Lycra thank you very much) and went off in search of elderflowers.

As you may be aware I love a good forage; you never know what you might find. One thing you will inevitably end up with on or in your foraged goods are little critters and bugs. I’m not sure if you can eat them but it’s probably best to try and remove them. You don’t want a sea of grimacing faces when you pour them out a little beetle. I find shaking your booty (don’t confuse with bootie)* outside to get most of them off works well. To be extra stringent I then give it all another shake and wobble in a sieve; I want the assurance that it is indeed a strawberry seed in the finished dish giving that unusual texture rather than an exoskeleton. read more

Steak, Chips and Mushrooms with Maille Pepper Sauce

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Is it just me that is prone to insatiable food cravings? When I get one I am unsatisfied (and sometimes unapproachable) until I have devoured my wanted meal. It could be cheesecake, fizzy cola bottles or pizza but most recently I had a desire for steak and I wasn’t going to stop until I’d eaten one. It can be a little awkward in some situations to try and explain to those near you that the reason you are frowning, grumpy and on edge is because you desperately need some smoky bacon crisps. I had my mind set on a juicy steak with peppercorn sauce and thank goodness that I only had to wait a few days to fulfil this particular culinary requirement. Any longer and I’d have probably alienated all my friends. read more

Hot Cucumbers with Wet Garlic and Chilli

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hot cucumbers with garlic and chilli
I don’t like to be rude but sometimes a cucumber can be a pain in the backside. What do you DO with it? Yes it’s very nice quartered and added to a salad; occasionally I go somewhat exotic and fork the edges of the cucumber before adding it, it’s terribly exciting. I have wanted to try a chilled cucumber soup and also thin slices with a little salt, sugar and sherry vinegar but every so often I find myself simply wanting to use the cucumber for jousting. You may wonder why, if I have so many qualms with the cucumber, I keep on finding them in my fridge. When you get a vegetable box delivered it is inevitable that you will end up with things you always prepare the same way. Not anymore, my culinary cucumber monotony needed to be broken.

Ingredients

You will need (for two as a side):

  • 1 cucumber
  • 1 wet garlic stalk
  • 2 red chillies
  • A few fresh chives
  • Salt and Pepper
  • Butter (or use olive oil to make it vegan)

Method

Peel the cucumber and then cut into sticks; I got 12 sticks from mine. Melt a big knob of butter in a pan on a medium heat and add the cucumber. While the cucumber softens slice the wet garlic thinly and then add this to the pan with the cucumber.

Keep stirring everything in the pan until the cucumber and garlic are starting to brown; the cucumber is surprisingly strong and doesn’t break down.

While you’re waiting slice the chillies and chop up the chives. For the final minute or so of cooking add a few of the chillies, the chives and some salt and pepper. Remove from the heat and serve with the remaining raw chillies. read more

Coffee and Chocolate Shortbread

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chocolate and coffee shortbread
I have been meaning to make some shortbread for a while but things just seem to get in the way and before I know it I’m tucked up in bed thinking, “Tomorrow. Tomorrow will be shortbread day”, it seemed to be a never ending cycle. However many things happen I always try to make time to bake a biscuit; there’s nothing else that can fill the void like making a homemade treat. To bring about my biscuit making I set about creating a coffee chocolate shortbread.

Kopi sent me some coffee and instead of making a mug of coffee and telling you about it I wanted to mix it up in something tasty! I like the idea of Kopi coffee; you sign up and get a different coffee sent to you each month. I was sent Sumatra Aceh Organic and it was deep and smooth with a little hint of bitterness but not too much. It formed a distinct crema layer on top with no effort on my part; I’ve been told a good crema is the sign of a good coffee. 

Ingredients

You will need (for 12 fingers):
  • 180g plain flour
  • 1 tbsp cocoa powder
  • 50g caster sugar
  • 150g softened butter
  • 40g dark chocolate, finely chopped
  • 10g ground coffee

Method

Preheat your oven to 160C and grease a baking dish; I’ve used round, square and rectangular for this mixture before and all work well. read more

Rhubarb, Honeycomb and Hazelnut Fool

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rhubarb honeycomb and hazelnut fool
It’s that rhubarb time of year. A little later than last year but it’s finally arrived and I am exceptionally pleased as it’s one of my absolute favourite ingredients. I love the smell, texture, flavour and sourness and the fact that it can be pink, white, stripy, green, tall or stumpy. To me it’s also a sign of changing seasons; its appearance in the garden and on market stalls tells me that there’s plenty more to look forward to in the coming months.

Ingredients

You will need (for two fools):

  • 2 sticks rhubarb
  • 1 tsp honey (runny or set)
  • 1 tsp water
  • 150ml double cream
  • 1 tbsp runny honey
  • Small handful chopped hazelnuts
  • A few pieces of honeycomb 

Method

Chop the rhubarb into inch sized chunks and put into a saucepan with the tsp honey and water. Cook on a medium heat until the rhubarb is soft and most of the water has gone. You do need to make sure it’s quite thick otherwise your fool will be more like a soup. Set the rhubarb aside to cool.

Put a small dry pan over a medium heat and toast the hazelnuts, watching that they don’t catch, then set aside.

In a large bowl whip together the double cream and runny honey until firm. Fold in two thirds of the rhubarb with the hazelnuts and crush in a few bits of honeycomb. Divide the fool into glasses and top with the remaining rhubarb and a few more hazelnuts and honeycomb. read more

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