• Facebook
  • Instagram
  • Pinterest
  • Twitter

All That I'm Eating

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

  • Home
  • Recipes
  • Wild Food
  • Events & Reviews
  • Travel
  • About Me
  • Contact Me

Easy Vegetable Lasagne

February 10, 2020 By All That I'm Eating 18 Comments

Easy Vegetable Lasagne after baking

There’s a very good reason why this is an easy vegetable lasagne: there’s no béchamel! One of the things I love most about lasagne is how comforting it is, all those layers of pasta and sauce, so I didn’t want to miss any of that by cutting out a few steps. It’s still creamy and cheesy but only uses one sauce. This is such an easy recipe and you can use whatever vegetables you have to hand.

ingredients

You will need (for four portions):

  • 1 onion, roughly chopped
  • 1 aubergine, roughly chopped
  • 2 peppers (whatever colour(s)) you like, seeds removed and roughly chopped
  • Handful cherry tomatoes, halved
  • Any other vegetables you like, such as courgette, carrot, etc. prepared and roughly chopped
  • 2 garlic cloves, peeled and crushed but left whole
  • Olive oil for cooking
  • Salt and pepper
  • 600ml passata
  • 200ml crème fraîche
  • 1 tbsp red pesto
  • 25g Parmesan, grated

Method

Start by preheating an oven to 180C.

Put all of the prepared vegetables onto a baking tray and drizzle over enough oil to give everything a light covering. Add a little salt and pepper and give everything a good mix with your hands. read more

Filed Under: Aubergine, Budget Meals, Cheese, Dinner, February, Garlic, Onion, Pasta, Peppers, Recipes By Month, Seasons, Tomatoes, Vegetables, Vegetarian, Winter Tagged With: pasta, recipe, vegetarian

Oat and Raisin Cookies

January 29, 2020 By All That I'm Eating 23 Comments

Oat and Raisin Cookies close up

I had such a craving for some proper oat and raisin cookies. Ones which are crispy on the outside and gooey in the middle and about the same size as my face. I’ve tried several recipes in the past and they’ve tended to be not quite what I’m after in my perfect cookie. Until now. If you’re after a healthy cookie I wouldn’t read on any further.

ingredients

You will need (for 10 cookies):

  • 225g unsalted butter, softened
  • 200g light brown sugar
  • 50g caster sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 190g plain flour
  • 1 tbsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 240g rolled oats
  • 140g raisins

Method

I made these in a food mixer but you can make them with an electric hand whisk, or by hand if you prefer. read more

Filed Under: Baking, Biscuit, Butter, Eggs, January, Oats, Recipes By Month, Seasons, Spices, Vanilla, Winter Tagged With: Baking, Biscuits, recipe

Store Cupboard Shortbread

January 16, 2020 By All That I'm Eating 16 Comments

Shortbread in tin

I often find that I buy nuts or seeds to make something particular and I get left with a few grams of them here and there. That’s where my store cupboard shortbread comes in. This year I am attempting to use up ingredients in my cupboards and I thought I would start by using the last few dregs of cocoa powder and some leftover hazelnuts; I am so glad I did.

Ingredients

Makes 12 pieces of shortbread:

  • 175g plain flour
  • 1 tbsp cocoa powder
  • 50g caster sugar
  • 150g butter, softened
  • 50g chopped nuts, chocolate or seeds

Method

Grease a loose bottomed tart tin, mine was 20cm. Preheat an oven to 160C.

Add all of the ingredients to a bowl or food mixer and beat together until you get a ball of dough. read more

Filed Under: Baking, Biscuit, Butter, Chocolate, January, Nuts & Seeds, Recipes By Month, Seasons, Shortbread, Store Cupboard, Winter Tagged With: Baking, Biscuits, Chocolate

Creamy Lentil Pasta Bake

January 6, 2020 By All That I'm Eating 22 Comments

Creamy Lentil Pasta Bake with cheese topping

You know those small pasta shapes you can buy which are ideal for minestrone? Well, it turns out they make a really good pasta bake. I found this out by accident when making my creamy lentil pasta bake and looked in the cupboard to find only teeny tiny bows to hand. This is a seriously tasty and very filling vegetarian pasta bake which is crammed full of veg with a little added double cream for a touch of weeknight luxury.

Ingredients

You will need (for two plus leftovers):

  • 180g pasta
  • 250g cooked puy lentils
  • Handful grated cheese, cheddar or Parmesan both work well

For the creamy tomato sauce

  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 pepper, finely chopped
  • Olive oil for cooking
  • 600g tomato passata
  • 1 tbsp sundried tomato paste
  • 3 nuggets frozen chopped spinach (you could use fresh that has been wilted and chopped)
  • 150ml double cream
  • Salt and pepper

Method

Start by making the sauce. Get a saucepan onto a medium heat and add the onion with a glug of olive oil. Fry gently for 10 minutes. read more

Filed Under: Budget Meals, Cheese, Dinner, Garlic, January, Lentils, Onion, Pasta, Peppers, Recipes By Month, Seasons, Spinach, Store Cupboard, Tomatoes, Vegetables, Vegetarian, Winter Tagged With: budget meals, pasta, vegetarian

Mince Pie Crumble Bars

December 12, 2019 By All That I'm Eating 20 Comments

Mince Pie Crumble Bars, out of the oven

In my perfect world, a mince pie would be 70% pastry, 30% mincemeat. It’s not that I don’t like mincemeat I just don’t like too much of it. That’s where my mince pie crumble bars come in. A thick layer of buttery shortbread, a spiced mincemeat middle and further crumbly shortbread on the top. Let’s be honest, it’s mostly biscuit with a hint of Christmas. Perfect.

Ingredients

You will need (for 12 mince pie crumble bars):

  • 300g softened butter
  • 100g sugar
  • 400g plain flour
  • 1 small jar mincemeat

Method

Grease and line a baking tray or dish. The one I used was approximately 20cm x 30cm. Preheat an oven to 170C. read more

Filed Under: Baking, Biscuit, Butter, Christmas, December, Recipes By Month, Seasons, Shortbread, Winter Tagged With: Baking, biscuit, christmas

Chicken and Chorizo Tray Bake

October 24, 2019 By All That I'm Eating 10 Comments

finished chicken and chorizo tray bake

It’s late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it’s cooking and also tastes divine. Those orange juices at the bottom of the dish? Don’t waste those. Tear open some crusty bread and get dunking.

Ingredients

You will need (for two):

  • 2 chicken breasts
  • 2 red peppers, deseeded and chopped
  • 1 red onion, peeled and sliced
  • 250g cherry tomatoes, halved
  • 75-100g cooking chorizo, sliced or diced
  • Olive oil for cooking
  • Salt and pepper
  • Crusty bread to serve

Method

Preheat an oven to 180C.

Put the peppers, tomatoes, onion and chorizo in a baking dish; one big enough to almost hold everything in a single layer. Drizzle over a little olive oil and some salt and pepper then roast in the oven for 10 minutes. read more

Filed Under: Autumn, Chicken, Chorizo, Dinner, Meat & Fish, October, Onion, Peppers, Quick Recipes, Recipes By Month, Seasons, Tomatoes, Vegetables Tagged With: chicken, dinner, quick recipes

Satay Pork Fried Rice

October 3, 2019 By All That I'm Eating 16 Comments

I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you’d want from satay, is super simple to make and contains three different vegetables. As it’s a versatile recipe I’ve popped a couple of variations to the original at the end of the post. read more

Filed Under: Autumn, Budget Meals, Carrot, Dinner, Garlic, Ginger, Meat & Fish, Nuts & Seeds, October, Onion, Pea, Pork, Quick Recipes, Recipes By Month, Rice, Seasons, Vegetables Tagged With: dinner, pork, quick recipes

Rainbow Carrot Tart with Summer Herbs and Goat’s Cheese

September 17, 2019 By All That I'm Eating 26 Comments

I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow carrot tart with summer herbs and goat’s cheese. A seasonal halfway tart if you will; one that is both full of summer flavours and the anticipation of autumn. read more

Filed Under: Autumn, Baking, Carrot, Cheese, Chives, Dairy & Eggs, Dill, Dinner, Eggs, Garlic, Herbs, Honey, Onion, Parsley, Pastry, Recipes By Month, Seasons, September, Tart, Thyme, Vegetables, Vegetarian Tagged With: Baking, carrot, vegetarian

BBQ Lamb Kebabs with Halloumi

August 15, 2019 By All That I'm Eating 14 Comments

Most people would take one look at our barbecue and wonder what on Earth we were thinking when we bought it. As non-seasoned barbecuers we didn’t want to splash the cash and bought pretty much the cheapest barbecue we could find. It’s cast iron, uses coal or wood and has just enough space for food for two or three people and it’s brilliant. Of course, the first ever barbecue was too hot, the second was too cold but we are pros now and not even a bit of rain will stop us.

I love mixing up my own marinades, sauces and spice mixtures to use and my latest invention are these BBQ lamb kebabs. We served them with halloumi and made a sort of Greek inspired pitta. I should point out that I am aware these are not really kebab shaped, they are most certainly burger shaped; but that makes it easier to move them on the grill! read more

Filed Under: August, Cheese, Coriander, Dinner, Herbs, Lamb, Meat & Fish, Quick Recipes, Recipes By Month, Salad, Seasons, Summer Tagged With: BBQ, lamb, summer

Green Summer Vegetable Lasagne

July 24, 2019 By All That I'm Eating 19 Comments

It is important to note that this recipe is not shy on calories. There’s cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there’s no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very greedy and although the recipe below says it’s for two, it would definitely stretch to three or four! read more

Filed Under: Basil, Broccoli, Cheese, Cream, Dairy & Eggs, Dinner, Garlic, Green Beans, Herbs, July, Onion, Pasta, Pea, Recipes By Month, Seasons, Spinach, Summer, Vegetables, Vegetarian Tagged With: pasta, summer, vegetarian

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • 5
  • …
  • 41
  • Next Page »

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.

Find Out More…

Never Miss A Thing

Subscribe here!

Get all my posts straight to your inbox.

Instagram

Instagram did not return a 200.

Quick Links

  • About Me
  • Contact Me
  • Caroline Taylor Communications

Recent Tweets

  • Error: Invalid or expired token.

© 2018 Caroline Taylor - All That I'm Eating
·
Privacy and Copyright
·
web design::mogul

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT