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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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Duck Lettuce Wraps with Gressingham Duck

March 4, 2015 By All That I'm Eating 14 Comments

Gressingham Duck Lettuce Wraps - All That I'm Eating (1 of 4)
As it’s Mother’s Day soon there are many things to consider: will it be flowers, chocolates, something else or a simple card. My Mum isn’t picky or fussy and would be just as happy with a few daffodils as a full blown Mother’s Day themed weekend. So really, as our lives both revolve around feeding us and other people, I think the real decision is whether to eat out somewhere or eat in? Both have their merits. Having lunch at a restaurant means no washing up and someone else worries about what to cook but is much more costly than eating at home. Cooking at home is cheaper, you can make it your own and you can eat as much as you want. I think I’ve just answered my own question. However, I don’t want to be spending hours in the kitchen getting all of a fluster and make my Mum feel bad about the hours of work and mountains of washing up that have been created. Simplicity is key and so I give you my relaxed, Asian inspired Mother’s Day lunch: Duck Lettuce Wraps. You will need (this is for four but just keep adding more bits for more people): For the duck:
  • 2 Gressingham duck breasts
  • 1 pack of Gressingham Duck Mini Fillets
  • Oil for frying
  • Salt and pepper
  • 2 tbsp sweet chilli sauce
To wrap:
  • Wraps
  • Whole lettuce leaves
Salad and crunch:
  • Cucumber
  • Carrot
  • Spring onions
  • Coriander
  • Chillies
  • Sesame seeds
Dips:
  • Chilli sauce(s)
  • Soy sauce
  • Hoisin sauce
  • Plum sauce
  • First of all, get the table laid and ready then as you get things prepped you can get them straight to the table.

  • Slice and chop the cucumber, carrot and spring onion however you like. I find sticks work well when you wrap up carrot or cucumber and slices of spring onion are more welcome than bigger pieces.
  • read more

    Filed Under: Carrot, Chilli, Coriander, Cucumber, Dinner, Duck, Fruit, Herbs, Lettuce, Lime, Lunch, March, Meat & Fish, Mother's Day, Nuts & Seeds, Occasions, Onion, Recipes By Month, Salad, Seasons, Spring, Store Cupboard, Vegetables Tagged With: dinner, duck, lunch, recipe

    Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad

    August 12, 2014 By All That I'm Eating 4 Comments

    Broad Bean and Feta Smash with Cucumber Dill Salad
    It’s all about green beans and peas at the moment and a veg box delivery last week left me with beans coming out of my ears! I wanted to put them on toast to make them go as far as possible so I tried out a broad bean and feta smash. I like the slightly odd bitterness from broad beans and it goes so well with salty feta cheese. The cucumber and dill salad on the side adds real sweetness and freshness to the meal. It’s super quick to make too so you won’t be stuck in the kitchen when you want to be outside; perfect for summer.

    Ingredients

    You will need (for two):

    • Large handful broad beans, podded
    • 100g feta, cubed
    • Extra virgin olive oil
    • 1 small garlic clove, crushed
    • Salt and pepper
    • Small handful mint leaves, finely chopped

    • 1 ciabatta
    • 1 small cucumber, sliced
    • 1 lettuce, shredded
    • Small handful dill, finely chopped
    • 2 tbsp extra virgin olive oil
    • 2 tsp white wine vinegar
    • 1/2 tsp sugar
    • Salt and pepper

    Method

    Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.

    Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.

    Bake the ciabatta according to packet instructions then cut into slices.

    Put the cucumber and lettuce into a serving bowl. read more

    Filed Under: August, Bread, Broad Bean, Cheese, Cucumber, Dairy & Eggs, Dill, Garlic, Herbs, Lettuce, Lunch, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables, Vegetarian Tagged With: lunch, recipe, salad

    Greek Salad, Hummus and Pitta Bread

    July 17, 2014 By All That I'm Eating 9 Comments

    Greek Salad, Hummus and Pitta Bread
    I don’t know about you but I find it difficult to know what to cook when it’s hot. I don’t want to be hanging around the oven or hob making unnecessary heat but I also don’t want to eat cold food all the time. The worst thing about it is having to do the washing up (no dishwasher in my house!) when all you really want to do is sit outside. I think this meal of Greek salad, hummus and pitta bread is a great compromise; there isn’t too much clearing up afterwards and the toasted pitta bread means that it’s not an entirely cold meal.

    Ingredients

    You will need (for four):

    • Pitta breads  £0.50

    For the hummus:

    • 1 can chickpeas  £0.65
    • 1 garlic clove  £0.03
    • 2 tbsp extra virgin olive oil  £0.10
    • 1 tsp peanut butter  £0.10
    • Salt and pepper  £0.10

    For the Greek salad:

    • 1/2 cucumber, sliced  £0.30
    • 3-4 tomatoes, sliced  £0.50
    • 1 small onion, sliced  £0.10
    • 1 small lettuce, chopped  £0.40
    • 1 pack mixed olives and feta  £2.20
    • 1-2 tbsp extra virgin olive oil  £0.10
    • 1 tsp dried oregano  £0.05

      Total £5.13

    Method

    Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.

    Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.

    Heat up the pitta breads according to packet instructions.

    Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper. read more

    Filed Under: Beans, Budget Meals, Cheese, Cucumber, Dairy & Eggs, Herbs, July, Lettuce, Lunch, Olives, Onion, Oregano, Recipes By Month, Salad, Seasons, Store Cupboard, Summer, Tomatoes, Vegetables, Vegetarian Tagged With: budget meals, recipe, salad

    Smörgåsbord with Swedish Salad

    July 4, 2014 By All That I'm Eating Leave a Comment

    Smörgåsbord with Swedish Salad

    Scandinavian food interests me; cured salmon, pickles and dark rye are the things that immediately spring to mind. By coincidence I was sent two different crispbreads to try; some from Finn Crisp and some from Plain Tasty so it seemed the perfect opportunity to try and make a Smörgåsbord with a Swedish salad; Swedish style anyway! Something very different for dinner in the ATIE household.

    Ingredients

    You will need (make as many as you need): 

    • Pickles
    • Cheese and cream cheese
    • Crispbreads


    For the salad:

    • 1/2 cucumber, diced
    • 1 small fennel, sliced
    • 1 carrot, peeled into ribbons
    • Handful fresh dill and parsley, chopped
    • 3-4 spring onions, sliced
    • 3 tbsp olive oil
    • 1/2 tbsp white wine vinegar
    • 1 tsp Dijon mustard
    • Salt and pepper

    Method

    I took inspiration for the salad from the Jamie Does book. Put all the prepared salad vegetables into a bowl and mix it together. Whisk the olive oil, vinegar, mustard and salt and pepper together then dress the salad. read more

    Filed Under: Books & Reviews, Carrot, Cheese, Cucumber, Dairy & Eggs, Dill, Fennel, Herbs, July, Lunch, Onion, Parsley, Quick Recipes, Recipes By Month, Reviews, Salad, Seasons, Summer, Vegetables, Vegetarian Tagged With: Beetroot, recipe, review

    Chicory, Walnut and Pomegranate Salad with Walnut and Clementine Dressing

    December 5, 2013 By All That I'm Eating 11 Comments

    chicory walnut pomegranate salad with clementine dressing
    At this most wonderful time of year I would estimate that I’m around 10% booze, 20% pastry, 40% cheese, 10% bacon wrapped sausages and 20% mince meat. It’s not a good look. The thought of tucking into a cucumber really doesn’t appeal to me. Not at all. No. If I am in need of some cleansing and a break from all the indulgence it still has to be in keeping with the season. Hence walnuts, clementines and pomegranates all become great mates through the vehicle of chicory.

    Ingredients

    You will need (for 2 as a light main, for 4 as a side):
    2 chicory heads
    Small handful walnuts
    1/2 pomegranate
    2 tbsp walnut oil
    1 tbsp extra virgin olive oil
    1 clementine
    Salt and pepper

    Method

    Chop up the chicory so you have individual leaves. Arrange these on a large plate so everyone can dig in.

    Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.

    Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.

    Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad. read more

    Filed Under: Chicory, Christmas, Clementine, December, Fruit, Lunch, Nuts & Seeds, Occasions, Pomegranate, Quick Recipes, Recipes By Month, Salad, Seasons, Store Cupboard, Vegan, Vegetarian, Winter Tagged With: christmas, recipe, salad

    Chicken Tikka Wraps with Cucumber and Onion Salsa

    November 6, 2013 By All That I'm Eating 18 Comments

    chicken tikka filling
    I wanted to make something with meat for my next frugal recipe but I didn’t want to compromise on the quality of the chicken I decided to use. I bought two free range chicken breasts from my local farmers’ market as they are much more reasonable than buying them anywhere else. In order for this recipe for four to cost less than £6 the chicken needed to be bulked out with plenty of other bits. Enter the wrap; it looks like it’s not that filling but after just two of them I am stuffed! This recipe is fresh, vibrant and full of flavour and makes a light, quick and easy meal.

    Ingredients

    You will need (for four):
    2 free range chicken breasts
    £3.42
    2 tbsp tikka paste
    £0.20
    150g organic natural yoghurt
    £0.49
    1/2 large lettuce
    £0.25
    1/2 cucumber
    £0.33
    1 small red onion
    £0.10
    Small handful fresh coriander
    £0.15
    8 wraps
    £1.00
    Salt and pepper
    £0.02
    Oil (for frying)
    £0.02
    Total
    £5.98

    Method

    Start by slicing the chicken breasts into thin, inch sized pieces. Put these into a bowl with the tikka paste and 1 tbsp of yoghurt. Mix together and then cover and leave in the fridge to marinate for at least 30 minutes.

    While the chicken marinates prepare the rest of the meal.
    Wash the lettuce and drain well before shredding it.
    To make the salsa finely chop the cucumber and the onion. Put half of the onion and all of the cucumber into a bowl. Tear in the coriander and then mix it all together with some salt and pepper. Put this to one side.

    When you are ready to cook the chicken get a large frying pan on a medium heat. Add a little oil and the other half of the chopped onion. Fry the onion for around five minutes to get a little colour then add the chicken and all the marinade.
    Continue to fry it all together for around ten minutes or until the chicken is cooked and some of the edges of the chicken have started to catch. Leaving the chicken to catch really adds to the flavour. read more

    Filed Under: Autumn, Budget Meals, Chicken, Coriander, Cucumber, Curry, Dairy & Eggs, Dinner, Herbs, Lettuce, Meat & Fish, November, Onion, Recipes By Month, Salad, Seasons, Vegetables, Yoghurt Tagged With: budget meals, chicken, dinner, recipe

    New Potato, Green Bean and Iberico Salad

    August 15, 2013 By All That I'm Eating 13 Comments

    new potato green bean and iberico ham salad
    When I go out and there is a charcuterie board on offer I struggle to turn it down. I find cured meat fascinating and it’s one of my absolute favourite indulgences. One of my top five would have to be Iberico ham. I can’t get enough of it although my waist and bank balance would probably encourage me to eat a bit less. I like to make an expensive ingredient go as far as possible so this Spanish inspired potato salad is an attempt to do exactly that.

    More and more I am cooking Spanish food and dishes. It’s a cuisine I have dabbled in while dining out but not one that I am terribly experienced in; I’ve made a few paellas and tapas in my time but I’d like to delve deeper and cook some more unusual meals in the future. This dinner was a bit of a hodge podge mix of ingredients but it worked wonderfully well.

    Ingredients

    You will need (for two):
    • 500g small new potatoes (I used Jersey Royals), scrubbed
    • Small handful green beans, sliced in inch sized pieces
    • As much Iberico ham as you can spare
    • Extra virgin olive oil
    • Sherry vinegar
    • 1 small garlic clove
    • Salt and pepper

    Method

    This is a throw it together really simple recipe. Put the potatoes into cold salted water and bring the potatoes to the boil. When the potatoes are almost cooked, add the beans into the same water for the last 2 or 3 minutes of cooking. In the meantime mix together three parts oil to one part vinegar (make extra if you have some spare bread to dip in afterwards) then crush the garlic clove in and add the salt and pepper. When the potatoes and beans are cooked, drain them and pour the dressing over to warm through. Serve up and top with the Iberico ham.

    It’s such a simple meal but it delivers so much flavour. Earthy potatoes, sweet beans, sharp dressing and creamy Iberico ham make each mouthful different in flavour and texture. It took around fifteen minutes from start to finish and with a nice glass of wine makes a delicious, quick Friday night dinner. Well with a bit of imagination you could be on the Andalucian coast. read more

    Filed Under: August, Green Beans, Ham, Lunch, Meat & Fish, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables Tagged With: lunch, potatoes, recipe

    Hot Cucumbers with Wet Garlic and Chilli

    June 18, 2013 By All That I'm Eating 30 Comments

    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

    Filed Under: Chilli, Chives, Cucumber, Garlic, Herbs, June, Lunch, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegan, Vegetables, Vegetarian, Wet Garlic Tagged With: chilli, cucumber, garlic, lunch, recipe

    Gin and Tonic Mini Jellies

    May 23, 2013 By All That I'm Eating 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

    Filed Under: Cucumber, Drinks, Foraging, Fruit, Gin, Herbs, Jelly, Lime, May, Mint, Pudding, Recipes By Month, Seasons, Sloe, Spring, Sweet Treats Tagged With: gin, jelly, recipe, sweet treats

    Celeriac Remoulade, Venison and Sourdough Open Sandwich

    October 29, 2012 By All That I'm Eating 18 Comments

    Celeriac remoulade venison sandwich ingredients - All That I'm Eating
    I don’t wish to be cruel but a celeriac is never going to win the most attractive vegetable of the year award. To make up for its less than enticing characteristics you would have thought Mother Nature would make it easy to get inside, peel it like an orange for example, but the skin of a celeriac is as tough as old boots. That’s not to say it’s not worth the effort, the hand cramp and the awkwardness; it’s a great root to take some frustration out on.

    Celeriac has a wonderful flavour, sweetness and crunch and it is at its best (in my opinion) when raw. Uncooked root vegetables must be dressed, it would be rude otherwise, and a classic celeriac remoulade is something I’ve always wanted to try. For me the remoulade needs to have creaminess, some acidity, freshness and a little mustard heat. Combine that with some lovely venison, peppery rocket and tangy sourdough and you’ve got yourself a match made in heaven. read more

    Filed Under: Autumn, Bread, Celeriac, Game, Herbs, Horseradish & Mustard, Lunch, Mayonnaise, Meat & Fish, October, Parsley, Recipes By Month, Salad, Seasons, Store Cupboard, Vegetables, Venison Tagged With: celeriac, lunch, sandwich, venison

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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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