All That I'm Eating

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

Chorizo Hash with Purple Spring Onions

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purple spring onions

Sometimes the vegetables that arrive in my veg box are so stunning that it (almost) seems a shame to eat them. We all know that a romanesco cauliflower is mathematically wonderful and who can say no to a green lemon when it’s yellow inside and full of juice. A bunch of purple spring onions turned up on my doorstep and I knew simplicity would be the way to make the most of them; bold flavours from few ingredients. Chorizo Hash with Purple Spring Onions was certainly the way to go.

Ingredients

You will need (for two): read more

Yellow Split Pea Dahl

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yellow split pea dahl

First impressions are terribly important, but then so is not judging a book by its cover. This may look, on first glance, like a bowl of indistinct yellow mush but trust me, don’t judge this bowl of incredible-ness by its ‘rustic’ appearance. When I have a bowl of dahl it has to be three things: comforting, frugal and full of garlic. My Yellow Split Pea Dahl, which I have been trying and testing for some time now, fulfils all of my dahl needs and wants. Absolutely dahl-icious.

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Chocolate Fudge Cheesecake Brownies

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Chocolate Fudge Cheesecake Brownies

I like to think I’m fairly well behaved. The majority of what I eat I make myself and is somewhat healthy and well balanced. I find a place for the indulgent dishes (macaroni cheese, dauphinoise and the like) amongst the day to day soups, salads, vegetables and wholegrains. I’m by no means a saint and I think a little indulgence never hurt anyone. When I plan to make something that’s maybe a little bit ‘naughty’ I make sure I go all out. These Chocolate Fudge Cheesecake Brownies are no exception; prepare to enjoy.

Ingredients

You will need (for 9 brownies):

  • 200g full fat soft cheese
  • 1/2 tsp vanilla extract
  • 200g caster sugar
  • 2 eggs
  • 100g butter
  • 50g light muscovado sugar
  • 100g dark chocolate, broken into pieces
  • 1 1/2 tbsp golden syrup
  • 100g self raising flour
  • 2 tbsp cocoa powder
  • 50g fudge, chopped into small pieces

Method

Grease an eight inch shallow, square cake tin. Preheat your oven to 180C.

Gently beat the cream cheese with the vanilla extract and two tbsp of the caster sugar. Mix until smooth.

Put the butter, remaining sugars, dark chocolate and golden syrup into a small saucepan and heat gently until everything is combined and smooth. Remove from the heat and leave to cool.

Beat the eggs in a large bowl then whisk in the cooled chocolate mixture along with the fudge pieces.

Sift the flour and cocoa powder into the chocolate and egg mix then fold everything together.

Pour the brownie mix into the prepared tin then dollop the cream cheese mixture over the top. Use a spoon or skewer to marble the cream cheese through the brownie mix.

Bake in the oven for 30 minutes or until it’s just coming away from the edge of the tin but is still slightly gooey.

These chocolate fudge cheesecake brownies make you pull the face that only a full fat, full sugar, no compromise baked good can; somewhere between falling asleep, pure satisfaction and absolute delight. The fudge pieces are slightly caramelised and chewy when the brownies are warm, the cheesecake part adds a slight tang and freshness and it’s all surrounded by gooey, spongey chocolate. You need to use a few different bowls for making these so there’s a little more washing up than some of my usual recipes but trust me, it’s worth it. Just think how many extra calories you’ll burn doing the washing up, just in time for when these are ready to come out of the oven.

Mexican Black Beans

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Mexican Black Beans

I tried something similar to these Mexican black beans at a restaurant a few weeks ago. They were so tasty and I loved the frugality of them that I really wanted to try and make them at home. Attempt one tasted fine but the texture was all wrong, attempt two was an improvement but the spicing wasn’t quite right. By the third attempt I’d got it; tasty, slightly spicy, cheap and easy to make. Does it get much better?

Ingredients

You will need (for 2):

  • 1 can black beans, drained and rinsed £0.65
  • 2 garlic cloves, crushed £0.10
  • 1 small chilli, halved £0.15
  • 150ml chicken stock (you could use vegetable stock to make these vegetarian or vegan) £0.30
  • ½ tsp ground cumin £0.05
  • ½ tsp smoked paprika £0.05
  • oil for cooking £0.10
  • salt and pepper £0.05
  • fresh coriander, chopped £0.30
  • Rice to serve £0.30

Total for two: £2.05

Method

Heat a little oil in a saucepan on a medium heat and add the garlic. Fry for a minute or so and don’t let the garlic catch. Add the chilli and spices and keep everything moving.

Add the beans, stock, a little salt and pepper then pop a lid on and leave to simmer lightly for 15 minutes.

Take the lid off and continue to cook for another five minutes; lightly mash most of the beans with the back of the spoon until it’s like a very thick soup.

Remove from the heat and allow to cool slightly and thicken up a little more, stir through the fresh coriander and serve.

I had this on the side with my enchiladas recently but the previous versions were served with rice or quinoa (both good choices) and a fresh tomato salad. I left the chilli out of the first batch I made and it still tastes great but adding it does give that lovely fresh chilli flavour to the beans and along with the spices, garlic and coriander this is a very tasty bowl of stuff. And I bet you’ve got most of the ingredients in your cupboards already. I would be tempted to thicken these beans up further, spread them over a wrap, top with some leftover shredded chicken and fresh tomato salsa, roll and enjoy.

Spaghetti with Balsamic Tomatoes, Mozzarella and Olives

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Spaghetti with Balsamic Tomatoes, Mozzarella and Olives

Sometimes you end up with all sorts of bits and pieces in your fridge; half a bit of something there, a few nibbly bits leftover here and I find these little pieces a great source of inspiration. This recipe is a speedy one which makes use of a few ingredients I can find in my fridge more often than not. Lovingly referred to as ‘pasta with fridge bits’ this particular version was a delicious Spaghetti with Balsamic Tomatoes, Olives and Mozzarella.

Ingredients

You will need (for two):

  • 10-12 cherry tomatoes, halved
  • 1-2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper
  • ½ tsp dried thyme
  • 175g spaghetti
  • 1 ball mozzarella, torn into smaller pieces
  • Small handful olives, roughly chopped
  • Small handful fresh basil, large stalks removed, roughly chopped
  • 1 tbsp extra virgin olive oil

Method

Preheat an oven to 200C. Put the cherry tomatoes into an oven proof dish in a single layer. Drizzle over the vinegar, olive oil, thyme and salt and pepper. Put the tomatoes into the oven for 20 minutes.

While the tomatoes cook bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes or until al dente.

Drain the spaghetti and retain a little bit of the pasta water (two tablespoons will do) then stir through the tomatoes (and any juice in the dish), mozzarella, olives and basil.

Serve up and drizzle over the extra virgin olive oil.

I like to serve this on a big dish so everyone can help themselves. It also leads to potential lady-and-the-tramp moments if you share the same plate. Perhaps not one to try on the new neighbours. I love how the cheese melts through the hot spaghetti and sticks everything together; every mouthful is different. The tomatoes are sweet and acidic, the cheese creamy, the olives salty and the basil adds its distinctive herb note. For a meal made out of odds and ends I think it’s a mighty fine dish.

Easy Meatballs with Herby Tomato Sauce

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Easy Meatballs with Herby Tomato Sauce

I often get left with a collection of fresh herbs. I don’t have a freezer so can’t freeze them for future use and even if they come in a pot, they always seem to die on me. This recipe is a great one for using up almost any fresh herbs you have hanging around (except maybe mint, keep that for the gin). As if this recipe wasn’t useful enough already it also contains super easy meatballs, made from sausages, for minimum fuss and maximum taste.

You will need (for four):

  • 4 large herby sausages
  • 350g tagliatelle (you can use any other pasta)
  • 1 medium onion, diced
  • 2 small garlic cloves, crushed
  • 1 can chopped tomatoes
  • 2 medium tomatoes, chopped, most of the seeds removed
  • 1 tsp dried oregano
  • Small handful fresh basil and parsley, large stalks removed, roughly chopped
  • Oil for cooking
  • Salt and pepper

Get a large frying pan onto a low heat and add a little oil. Add the onion and garlic to the pan and cook gently, stirring occasionally until softened, about 10-15 minutes.

Stir the tomatoes (canned and fresh) along with the oregano into the onion and turn up the heat. Simmer for about 15 minutes or until slightly thickened. Season with salt and pepper.

While the sauce is thickening squeeze the sausage meat out of the sausages into a bowl and then roll the sausage meat into meatballs. Whatever size you like; I ended up with 23.

Put a separate frying pan on a medium/high heat and add a little oil. Fry the meatballs until they are nicely browned all over and cooked through. Remove the meatballs and drain on kitchen paper.

Bring a large pan of salted water to the boil and add the tagliatelle. Boil for 8-10 minutes or until al dente. Drain the pasta well then stir the tomato sauce, meatballs and fresh herbs before serving.

Using sausages for this is a brilliant shortcut and adds a great flavour; try using some spicy sausages for a bit of a chilli kick if you fancy it. The fresh herbs in this really lift it up and make it a little more delicate. The fresh tomatoes add a nice bit of sweetness; you can add a little sugar to canned tomatoes but I don’t like to add sugar to a savoury meal. I hope these  pasta recipes have given you a bit of inspiration for your meals (there’s one more to come). I try to make all my meals the same way as these pasta recipes: simple, full of flavour, quick and inexpensive.

Spicy Tomato Fusilli with Garlic Pangrattato

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Spicy Tomato Fusilli and Garlic Pangrattato

The next pasta recipe up my sleeves is a super quick one; ideal for a midweek meal you need in a hurry but still want it to be tasty too. My Spicy Tomato Fusilli with Garlic Pangrattato takes less than thirty minutes from fridge to plate, is super cheap and great at using up odds and ends you may already have in the fridge and cupboards. 

You will need (for two):

  • 175g pasta (I used fusilli)
  • 1 can chopped tomatoes
  • 1 small onion, finely chopped
  • 1 chilli, diced (I used a jalapeño but use whatever you have)
  • Oil for cooking
  • Salt and pepper
  • 1 slice stale white bread
  • 2 tbsp olive oil
  • 2 large garlic cloves, crushed

Heat a little oil in a saucepan on a medium heat and add the onion. Fry for 10 minutes, stirring occasionally.

While the onion cooks blend the bread in a food processor until you have breadcrumbs.

Add the tomatoes and chilli to the onion with a little seasoning and simmer for 15 minutes until thickened.

While the tomatoes simmer cook the pasta in a large pan of boiling water. At the same time put a small frying pan on a medium/high heat and add the olive oil and breadcrumbs. Fry, stirring frequently, for five minutes before adding the garlic and continue to stir until the garlic is very lightly brown and the crumbs are toasted.

Drain the pasta when cooked then mix the spicy tomato sauce into the pasta. Serve up and top with the garlic pangratatto.

Frying the onion gently is key to giving this dish a little sweetness to complement the slightly acidic tomatoes and the heat from the chilli. I love the crunch and crispness that the pangrattato gives, along with a good hit of garlic. It’s a great recipe to use up a bit of old bread, a tin of tomatoes and other bits and bobs to leave you with a nice cleared out fridge. If only it worked out that well every week!

Creamy Chicken, Leek and Mushroom Pasta Bake

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Creamy Chicken, Mushroom and Leek Pasta Bake

This is the first of a series of recipes aimed at giving you a few new ideas for the next time you’re after pasta for dinner. I’m sure I am in the majority of people who eat pasta at least once a week. And why not? It’s a carbohydrate that goes with everything and sometimes is at its best simply served with butter and cheese; because you chose to not because the fridge is empty. Of course. The first of these new pasta recipes is for Creamy Chicken, Leek and Mushroom Pasta Bake.

You will need (for four):

  • 2 small chicken breasts, diced or in strips
  • Oil for cooking
  • 2 medium leeks, washed well and sliced
  • 4 portabello mushrooms, wiped and sliced
  • 2 garlic cloves, crushed
  • 350g pasta (I used penne)
  • 125ml chicken stock
  • 150ml single cream
  • Salt and pepper
  • 30g Parmesan cheese, grated

In a large frying pan heat a little oil over a medium heat. Add the chicken and fry until cooked through and lightly golden brown. Remove the chicken from the pan and keep to one side.

Put the pan back on the hob and reduce the heat slightly. Add the leeks and cook for around 10 minutes until softened. Add the garlic and the mushrooms and continue to cook for a further 10 minutes or until the moisture has come out of the mushrooms and they have shrunk slightly.

Add the chicken back into the pan with the stock, cream and a pinch of salt and pepper. Simmer gently for around 10 minutes until the mixture is slightly thickened.

While the chicken mixture is reducing cook the pasta in a large pan of boiling water for 8-10 minutes, drain when cooked al dente.

Preheat an oven to 180C. Mix the pasta into the chicken mixture and ensure everything is coated with the sauce. Tip the mixture into an ovenproof dish and scatter the Parmesan over the top.

Bake for 20 minutes until the cheese is golden.

Pasta bakes have to be up there amongst my favourite comfort foods. I made enough of this for four people and kept half for the next day; it makes delicious leftovers. There is just enough sauce to make sure everything is coated but not too much that it’s swimming in cream; the mushrooms and leeks are earthy and full of flavour and the chicken works really nicely with these classic flavours. I think it would work with leftover roast pork too.

Blackberry and Pear Pavlova

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Blackberry and Pear Pavlova

This is only my second pavlova. To me, meringue has always been steeped in mystery and wonder and I found it slightly intimidating. Crispy on the outside, gooey in the middle; is this all really achievable with just two ingredients? Well yes, turns out it is. My two attempts I couldn’t have been more pleased with; previously a summer berry version and this time my Blackberry and Pear Pavlova (which also happens to be all organic) and the pudding portion of my #thriftyorganic challenge.

You will need (all ingredients organic):

  • 3 egg whites,
  • 150g caster sugar,
  • 1 pear, diced,
  • 1 punnet blackberries (not organic, they’d run out!),
  • 2 tbsp water,
  • ½ tbsp caster sugar,
  • 150ml double cream,
  • vanilla extract (not organic)

Whip the egg whites (in a mixer, with an electric hand whisk or by hand if you’re feeling strong) until soft peaks form. Then continue whisking adding the sugar (150g) a little at a time until glossy stiff peaks form.

Preheat the oven to 140C and spread the meringue onto some greaseproof paper in a rough circle. To keep the fruit and cream contained when you assemble it all later it can be useful to make the meringue slightly bowl like in shape so it’s slightly higher at the edges.

Place in the oven for an hour then turn the oven off and leave the meringue in for a further hour. Remove and leave to cool.

While the meringue is cooking put the pear, blackberries, remaining sugar and water in a pan and cook gently until most of the water has evaporated (some will come out of the fruit) and it’s all glossy. Leave to cool.

Once the meringue is cooled whip the cream with the vanilla extract until thick then spread on top of the meringue.

Top with the fruit and serve.

Using organic sugar (which is golden) gives the meringue a lovely toasted light brown colour which I really like. I don’t add sugar to the cream as the vanilla extract adds a little bit and the meringue is sweet enough; the fruit is a fantastic purple colour and adds a nice bit of tart freshness. I think pavlova is a great dinner party dessert as it’s sweet without being too heavy and I think it looks good but you’ve put in minimal effort: win!

Pea and Bacon Soup for a #thriftyorganic challenge

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Pea and Bacon Soup

In case it has escaped your attention, September is the month where people make a fuss about organic; aptly named Organic September. I have to admit that the majority of food that I buy is already organic so for me I wanted to try some new organic ingredients that I hadn’t tried before. I loaded up my weekly veg box with tomatillos, Homity pies and all sorts. I was challenged as part of Organic September to make an all organic three course meal, for four people, which cost less than £30.

I have done a few dinner parties before but not a budget conscious one so I was looking forward to seeing what I could make without going over the allowance. Initially I thought a roast chicken would be quite a good idea but with the cold weather closing in I wanted to make something a bit more hearty and autumnal.

My three course menu ended up being as follows: Pea and Bacon Soup (recipe in this post), Beef Cooked with Beer and Onions (see below) and Blackberry and Pear Pavlova (recipe for this one to follow). My total spend in the supermarket to get all the ingredients I needed was £25.85. I already have organic flour, sugar, vegetable stock and oil in my cupboards so if you don’t the spare change allows you to pick up these bits too and have plenty leftover to use in future. I used my change to pick up some lovely organic bread to serve with the soup.

Pea and bacon soup is one of my favourite combinations but as I don’t have a freezer I have nowhere to keep frozen peas so don’t get to make it very often. Not to worry though as my recipe conveniently uses a whole bag of peas at once. It makes four big portions, or four smaller ones for your dinner party with two left for lunch the next day.

You will need (all ingredients organic):

  • 1 bag frozen peas (750g)
  • 1 medium onion, sliced
  • 2 medium potatoes, peeled and diced
  • 600ml hot water with 2 tsp vegetable bouillon powder stirred in
  • Oil for frying
  • Salt and pepper (not organic)
  • 6 rashers of bacon, diced

Start by frying the onion and potato together over a low/medium heat with a little oil until softened.

Add the stock and bring to the boil. Reduce to a simmer and cook for 10 minutes.

Stir in the peas and return to the boil. Reduce to a simmer and cook for 3 minutes.

Blend the soup with a hand blender or in a food processor then pour back into the pan to keep warm. Check the seasoning and add any salt and pepper as needed.

While the soup is keeping warm dry fry the bacon in a frying pan until brown and crispy.

Serve up the soup with the bacon on top.

I love what a fantastically vibrant colour the soup comes out. It’s light and fresh but without being too frugal. The sweet peas and salty bacon are classic companions and the potato gives the soup a lovely texture. A sprig or two of mint would be a good addition if you have any hanging about.

With the starter all eaten it was on to my Beef with Beer and Onions. A delicious and slightly cheaper version of Boeuf Bourguignon I love this recipe. It’s one I’ve made before so you can find the recipe here. Slow cooked (for a no fuss dinner party) and simply served with some mashed potatoes and some shredded cabbage that came in my veg box.

Everything was followed up with my Blackberry and Pear Pavlova, the recipe for which is here.  Have you given something new and organic a try this month?


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