All That I'm Eating

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

Gateau à la Crème

By 8 Comments

This classic French dessert sounds so impressive but it’s so easy to make and I didn’t have a food processor with a dough hook either! I used my hand mixer and it did the job perfectly. Raymond Blanc made this recently on the television and I was determined to give it a go. Don’t be put off by the bountiful amounts of butter and the gargantuan number of eggs. It’s a treat and so worth the effort.

Ingredients

What you will need (for a Gateau à la Crème and a brioche loaf):

For the brioche dough
500g strong plain flour
A few pinches sea salt
4 tbsp caster sugar
2 tbsp yeast
7 free-range eggs
300g unsalted butter, cut into small cubes

For the crème filling
6 free-range egg yolks
60g caster sugar
1 lemon, juice and zest
250ml crème fraîche

For the glaze
2 free-range egg yolks
1 tbsp caster sugar
25g/¾oz butter, cut into cubes read more

Lamb Neck Stew

By 2 Comments

This was so easy and really what you need when you want warming comfort food.

Ingredients

What you will need, to feed four:

2 lamb neck chops, cut in half
Plain flour
Olive oil
3 onions, peeled and cut into wedges
2 parsnips, peeled and cut into four or six depending on the size
6 garlic cloves
Salt and pepper
Fresh rosemary
6-8 small potatoes, cut in half
Stock – I used vegetable

Method

Firstly, when I bought my lamb neck it turned out that getting British lamb from the meat counter was cheaper than pre-packed New Zealand lamb. No bad thing. I did try to trim as much fat and gristle off as I could but that’s just personal preference. read more

Chocolate and Brioche Bread and Butter Pudding

By 1 Comment

I have had a request for this recipe but unfortunately I haven’t made it since I started blogging so I have no pictures to go with it! My apologies. 

Ingredients

What you will need:

220g Brioche
Butter for spreading
50g dark chocolate chips
1 egg
2 egg yolks
3 tbsp caster sugar
410g can light evaporated milk

Method

Firstly, cut the brioche into thin slices and butter each slice on one side. Place a layer of brioche (butter side down) into an ovenproof dish. Throw a few chocolate chips on the top. Carry on layering the brioche and chocolate chips and then finish with a layer of brioche.

Put the evaporated milk in a saucepan on a low heat until it just starts to simmer. While this is heating, whisk together the egg, egg yolks and sugar. Slowly add the warm milk to the egg mixture whisking all the time.

Pour the egg/milk mixture over the bread and leave it to soak in for five minutes. Press the brioche down into the milk.

Make a bain-marie for the pudding. (Get a roasting tray and put the pudding dish in. Then fill the tray with boiling water until it is halfway up the side of the dish). Bake in a pre-heated oven at 180⁰C/350⁰F/Gas 4 for about 30 minutes or until the custard has set.

This is such a nice variation on the standard Bread and Butter pudding. It’s so satisfying to make and eat.

Enjoy!

All That I’m Eating

This recipe came from a book my Granny got me ages ago called Chocolate, it’s a great book which I use all the time! read more

Anzac Biscuits and Chocolate Nut Biscuits

By 1 Comment

What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.

Anzac Biscuits

Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.

Ingredients – makes 12-15 biscuits

What you will need: 100g rolled oats 140g plain flour 100g unrefined light brown sugar 45g flaked coconut 110g unsalted butter 2tbsp golden syrup ½ tsp bicarbonate of soda 1tbsp hot water

Method

Preheat your oven to 175⁰C/350⁰F/Gas mark 4. Line two baking sheets with some parchment. Firstly, mix the dry ingredients together – not the bicarb.

Melt the butter and golden syrup together on a low heat. Dissolve the bicarb in the hot water and then stir this into the butter and golden syrup mixture. Mix the hot butter mix into the rest of the dry ingredients.

Put dollops of the dough onto the parchment – make sure there is room between them because these fellows expand like the foam used for house insulation. Flatten them slightly on top. read more

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