All That I'm Eating

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

Beetroot Gratin with Roasted Garlic and Goat’s Cheese Giant Crostini

By 22 Comments

beetroot gratin
I was first introduced to beetroot in its pickled form. This was many years ago and I still enjoy a well vinegared beetroot very much. The first time I tried fresh beetroot I didn’t like it; it was too earthy and nowhere near as acidic enough as I was used to. However my feelings towards this most purple of roots have changed over time and now it’s one of my favourite vegetables. I like to think of this beetroot gratin as a celebration of beetroot; an impressive purple plate of pleasure.

Ingredients

You will need (for two):

  • 500g beetroot
  • Butter, for greasing
  • 150ml double cream
  • 150ml milk
  • 1 clove garlic, finely chopped
  • 1 head garlic
  • Extra virgin olive oil
  • 1 Ciabatta
  • 150g soft goat’s cheese
  • Salt and pepper

Method

Start by peeling and thinly slicing the beetroot. In my experience it’s not a good idea to wear anything that you don’t want turning pink. Preheat an oven to 180C.

Lightly grease an ovenproof dish and layer up the beetroot adding a little chopped garlic, salt and pepper between each layer. Finish with a layer of beetroot. 

Mix together the cream and the milk, pour this over the beetroot then place in the oven for 45-50 minutes.

While the gratin is cooking take the head of garlic and slice off about the top fifth so that the inside cloves are exposed. Peel off any excess papery skin but leave enough to hold the head together. Place the head on some foil and drizzle over a little olive oil and some salt and pepper. Wrap the head up in the foil and roast for around 30 minutes in the oven. Check that the garlic is cooked by trying to squeeze the cloves out of their skins; they should pop out easily. Wait for the garlic to cool down a little before squeezing out all of the cloves and mashing with some more olive oil and salt and pepper to form a paste. read more

Caramelised Rhubarb Galette des Rois

By 25 Comments

rhubarb galette
Oh rhubarb. Not only the choice swear word for the less potty mouthed among us but also a rather delectable vegetable. I know it’s sort of a fruit but as it doesn’t have any seeds I will class it as a vegetable. I acquired my most recent handful of stalks after spending a lovely morning at a local farm shop (more about that in a separate post). I was even allowed to pull this straight out of the ground myself which was a rewarding, if somewhat exhausting, activity.

I have wanted to attempt this classic French ‘King of Tarts’ for so long; the rhubarb seemed like a perfect addition. I have made many frangipanes in the past so just halved what I would normally put in my large fluted tart tin for this recipe.

Ingredients

You will need (for one finished galette des rois):

  • 1 pack ready rolled puff pastry
  • 3 large sticks of rhubarb cut into inch sized pieces
  • 2 tbsp demerara sugar
  • 75g unsalted butter, very soft
  • 75g caster sugar
  • 75g ground almonds
  • 1 egg
  • 2 tsp milk and 1 egg beaten together (for glazing)

Method

Preheat the oven to 180C and put the rhubarb onto a baking tray in a single layer. Sprinkle over the demerara sugar and then toss the rhubarb in the sugar so it all gets nicely coated. Put this in the oven for 15 minutes to roast. When it’s done the rhubarb should have softened but retained its shape and be gently caramelised. Put the rhubarb to one side to cool. Leave the oven on after you remove the rhubarb as you’ll need it at 180C to bake the tart. read more

Feta and Mint Potato Croquettes

By 16 Comments

feta and mint potato croquettes
A few days ago it really felt like spring had arrived. I got a bit excited and even opened a window to let some fresh spring air in. It was still pretty chilly but I didn’t care; there were daffodils, bumblebees and the smell of blossom in the air. When this seasonal change happens I find myself craving ripe tomato salads, ratatouille and barbecues. Sadly none of these were on offer but not to worry as I had some mint and feta cheese. There’s something about mint which makes me feel instantly happy.

Ingredients

You will need (for 4-6 croquettes):

  • 6 medium potatoes
  • Small knob of butter
  • 120g feta cheese
  • A few sprigs of mint
  • Salt and pepper
  • Seasoned flour
  • 1 egg
  • Breadcrumbs

Method

Start by peeling the potatoes and chopping them up to roughly same sized pieces. Put these on to boil in salted water until they are soft. Drain and then mash the potatoes with the butter and some salt and pepper. Crumble the feta and chop the mint then stir them both into the potato.

Roll the potato mixture into tubes, balls, squares or whatever takes your fancy. Put the seasoned flour in a bowl, the egg in another bowl (beaten) and the breadcrumbs in a different bowl. Put each croquette into the flour, then egg, then breadcrumbs. When they are all well coated fry them in a little oil in a pan on a medium/high heat until golden brown all over then drain on some kitchen paper. read more

Creamy Mushrooms and Wild Garlic on Brioche Toast

By 27 Comments

wild garlic
Foraging for food is something I have started to do over the last few years. Hunting down blackberry bushes in the autumn is something I’ve always done but I’ve never considered it to be ‘foraging’. To me, proper foraging involves a wicker basket, curiously shaped knives and an innate ability to avoid thorns and nettles. Since I started to appreciate the other things that can be found outdoors I have added other wild foods to my repertoire: rosehips, sloes, plums, strawberries, elderflower and now, at last, wild garlic. Somehow this most pungent of wild foods has eluded me until a few days ago when I finally found an abundance of it not a ten minute walk from my house. Creamy mushrooms and wild garlic sounded just perfect for lunch and even better on brioche toast.

Ingredients

You will need (for two):

  • 1 small onion, finely chopped
  • 250g mushrooms
  • 150ml single cream
  • 16 small leaves wild garlic, roughly chopped
  • Salt and pepper
  • Butter
  • Brioche, two slices

Method

Melt a knob of butter in a frying pan on a medium heat and fry the onion for at least 15 minutes or until starting to turn golden at the edges. Increase the heat, you may need to add some extra butter, then add the mushrooms.

Fry the mushrooms until they are golden and sticky before turning down the heat to low and stirring in the cream. Simmer the cream, stirring occasionally, until it’s reduced then add the wild garlic and some salt and pepper.

Turn the heat off and let the garlic infuse with the cream while you slice and toast the brioche. Serve the mushrooms atop the brioche. read more

Veal, Pork, Serrano Ham and Porcini Cannelloni – Random Recipe Challenge

By 23 Comments

rick steins spanish cannelloni
I like to browse other people’s blogs and I particularly like the posts where there has been some sort of link or challenge and lots of bloggers take part. I like to think of them as online coffee mornings. I thought it was about time I got involved and had a go at one; enter Dom from Belleau Kitchen and his challenge called Random Recipes. I love the idea of opening a random cookery book and having to cook whatever is on the page that opens.

I know I’m guilty of flicking through all my recipe books and thinking how good the recipes sound but knowing full well it’s pretty unlikely I’ll ever give it a try because I’ll either forget or not have the time. This challenge suited me because I was forced not to turn the page to find something quicker, easier or less expensive. I stuck to the rules and ended up opening Rick Stein’s Spain to Canalons de ternera, cerdo, jamón y boletus or Veal, Pork, Serrano Ham and Porcini Cannelloni. read more

Rhubarb, Rosehip and Lime Fizz

By 20 Comments

I’m not sure if you’ve ever been in the designated driver situation where you end up at a soiree and the host assumes that the only guests not drinking alcohol are children? As much as I like Um Bongo it’s always a little embarrassing to reach the end of the carton and make that loud, conspicuous slurping noise while in the middle of a conversation. Down with this I say and hooray for the now bursting market that is adult soft drinks and cordials. I’m not sure why but all the ready-made ‘adult’ soft drinks available used to be either apple orientated or have grape juice in. I am really not a fan of grape juice; maybe because it tastes artificial to me and not at all like grapes. Not to worry though as this Rhubarb, Rosehip and Lime Fizz is a corker of a soft drink.  read more

Blackcurrant and Liquorice Lemonade

By 12 Comments

blackcurrant liquorice and lemonade
The next beverage in my adventures with Mr Fitzpatricks cordials is Blackcurrant and Liquorice Lemonade. The smell of this cordial makes me think of old sweet shops. I love blackcurrant; it’s my flavour of choice for the last sweet in the bag. Liquorice I’m pretty unfussy about as I don’t mind if it’s there and I don’t mind if it’s not. The cordial smells rich, dark and mysterious so I thought it would be an idea to mix it with something sharp and fizzy.

Ingredients

You will need (per glass):

  • Mr Fitzpatricks Blackcurrant and Liquorice Cordial
  • Lemonade
  • Fresh lemon juice

Method

This isn’t a complicated one to make but again it’s all about personal preferences. Add some cordial to the glass as much or as little as you like then top up with lemonade. Squeeze in a few drops fresh lemon juice to give it some tang.

I think the colour is fantastic; a lovely dark purpley brown. The fresh lemon juice added a freshness to cut through the rich liquorice and distinctive blackcurrant. I am a fan of a bit of fizz too so I really liked this flavour combination. This is very much an evening drink; a long one to have with a book or a good film.
Thanks to Mr Fitzpatricks for the samples. All opinions expressed are my own. read more

Sloe Gin and Tonic with Elderflower and Apple

By 16 Comments

sloe gin and elderflower
Those of you who have been reading my blog for a while will know about my penchant for sloe gin. I’m not sure what it is about infusing your own alcohol that I like so much. Perhaps it’s the romantic idea of foraging for food, connecting with the land and being able to puff out your chest in pride when you’ve picked a kilo of berries. It could be to do with the fact that I like gin. Either way, my second post about drinks looks at mixing up sloe gin with some classic British flavours.

Ingredients

You will need (per glass):

  • 50ml sloe gin (to make your own see recipe here)
  • 1/2 cap full Mr Fitzpatricks Elderflower and Bramley Apple Cordial
  • Tonic
  • Juice 1 lime
  • Caster sugar

Method

I was going the whole hog with this one, sugar crusting on the edge and everything. It’s easier to make the cocktail in another receptacle and then pour it into the sugar encrusted glass; much less risk of dribbling and dissolving. Start by squeezing the lime juice onto a small plate and putting a thin layer of caster sugar on another plate. Dip the rim of each glass into the lime juice and then into the sugar so you form a rather pretty (sweet and sour) edge to the glass. Mix together the sloe gin, cordial and tonic in a jug and then pour into the prepared glasses. read more

Hot Blood Tonic with Orange

By 13 Comments

hot blood tonic and orange
One of my favourite things to make is drinks. They are so simple and there is a world of flavours and so many combinations to choose from. I recently met a great company called Mr Fitzpatricks who make a range of interesting cordials. To make the most of their intriguing flavours I am doing a series of posts all about drinks. The first of four posts is about the curiously named Blood Tonic. It’s got a fantastic deep red colour and it smells of fruit and herbs. I’ve been a bit under the weather recently (and feeling terribly sorry for myself) so this was sure to cheer me up.

Ingredients

You will need (per glass):

  • Blood Tonic
  • Hot water
  • 1 small orange

Method

With the exception of water (and even then maybe not) people are very particular about how they like their beverages; strong, hot, milk in after and many other variations can enhance or upset our enjoyment of a drink. When it comes to making this concoction it is all about how strong you like it. For this unbelievably simple drink just dilute the Blood Tonic with hot water, squeeze in a little orange juice and then top with a slice of orange. read more

Chard and Smoked Bacon Open Lasagne with Basil Oil

By 28 Comments

chard and bacon lasagne
I think everyone has a particular vegetable that they always end up cooking the same way. I simply couldn’t have another plate of steamed or stir fried chard so I put my thinking cap on and set about making a chard and bacon lasagne. I also realised maybe chard isn’t the only vegetable I haven’t paid much attention to. Whenever I have leeks around they normally end up in a slow cooked pork stew; namely because I don’t really like leeks and I can’t taste them as much this way. Courgettes are another example (and I’m sure the bane of many vegetable gardeners’ lives) and they almost always end up as fritters. To avoid characterless chard this simple open lasagne is perfect.

Ingredients

You will need (for two):

  • 8-10 rashers smoked streaky bacon
  • 1 head chard
  • 2 large garlic cloves
  • 250ml crème fraîche
  • Salt and pepper
  • 3 sheets fresh lasagne
  • Small handful basil
  • Extra virgin olive oil
  • Small handful Parmesan

Method

Start by cutting the bacon into small strips and put into a frying pan with a little oil. Get the bacon frying while you prepare the chard.

Strip the chard leaves away from the stalks and put in to two separate piles. Slice the chard stalks to roughly the same size as the bacon and shred the leaves.

When the bacon is turning golden brown add the chard stalks to the pan and fry for a few minutes until the stalks have softened. Crush in the garlic and then add the chard leaves. Fry for another minute or so until the leaves have started to wilt and then add the crème fraîche, plenty of pepper and a little salt. Keep cooking this, stirring occasionally, until you have a thick sauce. read more


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