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All That I'm Eating

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

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Sloe and Hedgerow Gin: The Taste Test

November 22, 2011 By All That I'm Eating 15 Comments

Some of you may know that I made my own sloe gin and hedgerow gin this year. It all started on a warm September afternoon with a kilo of sloes, some hedgerow berries, a sprinkling of sugar and a litre of fine gin. It’s something I’ve never even attempted before but I thought how hard can it be?
Turns out it’s extremely simple. Put it all together and leave the flavours and juices to mingle and infuse for as long as you can wait. The longer you can wait the better as the flavour gets more intense and the colour gets darker. read more

Filed Under: Autumn, Blackberry, Cocktails, Drinks, Foraging, Gin, November, Recipes By Month, Seasons, Sloe Tagged With: drinks, foraging, gin, sloe

Onion Squash and Blue Cheese Risotto

November 16, 2011 By All That I'm Eating 18 Comments

What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot. read more

Filed Under: Autumn, Cheese, Dairy & Eggs, Dinner, Garlic, November, Onion, Recipes By Month, Risotto, Seasons, Squash, Vegetables, Vegetarian Tagged With: Cheese, dinner, recipe

Delicate Carrot Soup

November 5, 2011 By All That I'm Eating 10 Comments

homegrown carrots

Sometimes carrots can be taken for granted. The base of a soup or stew, added to stock or shoved on the side of the plate. What a shame. They are such glorious things in their own right and there is no carrot sweeter than a home grown carrot. I planted these little beauties a few months back expecting them to be riddled with carrot fly and a complete disaster. The results have been quite the opposite. I am now inundated.

Before you ask, the one second from right is not a parsnip, it is a white carrot. The two on each end are orange and the other is a yellow carrot. I didn’t know what a rainbow I had underground until I pulled them up.
Whether you’re using home grown or bought carrots, a lovely subtle carrot soup has to be the way to go. Carrot soup is one of my favourite soups but the carrots can sometimes be overshadowed with what they are paired with. Sometimes coriander can be a little too much or the orange overwhelms the humble sweet carrot flavours. Not this time though. read more

Filed Under: Autumn, Carrot, Gardening, Herbs, Lunch, November, Onion, Parsley, Quick Recipes, Recipes By Month, Seasons, Soup, Vegetables, Vegetarian Tagged With: lunch, recipe, soup

Purple Carrot Soup

November 27, 2010 By All That I'm Eating 9 Comments

ingredients for purple carrot soup
Wandering around a market with cash and a cornucopia of fruit and vegetables it’s hard to resist buying. I made a most excellent choice as far as I’m concerned and parted with my pennies in exchange for a majestic purple carrot. For something that I find as rarely as this I wanted to make the most of it without detracting from the magnificent root itself. Carrot soup was to be lunch.

Ingredients

What you will need (for two bowls):

  • 2 large carrots (2 purple if you can get them)
  • Butter
  • Chicken or vegetable stock 400ml
  • Garlic clove
  • Coriander seeds 1tsp
  • Fresh coriander
  • Creme fraiche
  • Seasoning

Method

If you ever manage to get hold of these little beauties, my advice would be to never boil them. Not only does it turn everything else a strange browny purple colour it also takes all the colour out of the carrots.

As I only had change for the one purple carrot I added an orange one too. For the soup, fry the carrots and garlic in a nice hearty sized knob of butter. Put the lid on them and let them soften.

While they do this, dry fry a teaspoon of coriander seeds until they jump around the frying pan and are good and toasted. read more

Filed Under: Autumn, Butter, Carrot, Dairy & Eggs, Garlic, Lunch, November, Recipes By Month, Seasons, Soup, Vegetables, Vegetarian Tagged With: lunch, recipe, soup

Beef, Vegetable and Red Wine stew

November 3, 2010 By All That I'm Eating 9 Comments

beef stew vegetable mix
I needed something slow cooked and full of goodness. Fortunately I had a fridge full of treats from the farmers’ market. I had some seriously good braising steak from Challow Hill and a congregation of fantastic veg from the greengrocer.

Ingredients

What you will need (for four to six portions):

  • Braising steak (at least 500-750g)
  • Seasoned flour
  • Vegetables of your choice – carrots, swede, onions, leeks, pasnips – a few good handfuls of each
  • Potatoes – 4-6 medium
  • Red wine (1 small glass)
  • Stock (750ml)
  • Oil and seasoning

Method

Cut up the steaks and roll them in seasoned flour. Fry them in a pan that you can also then put in the oven. Keep all the goodness in one place. I am not fortunate to own one of these modern day contraptions.

Get chopping! It’s not that bad once you get going and you get lots of goodies to go straight into the compost bin. It’s true when they say you don’t get something for nothing.

Into my cauldron of lusciousness I added a healthy (large) glass of red wine, a stock cube (I know, I’m sorry) and some water. I threw in a bay leaf for good measure and a load of seasoning. I find when I think I’ve seasoned enough, I season some more. read more

Filed Under: Autumn, Bay, Beef, Carrot, Dinner, Drinks, Herbs, Leek, Meat & Fish, November, Onion, Parsnip, Potatoes, Recipes By Month, Seasons, Vegetables, Wine Tagged With: beef, dinner, recipe

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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