All That I'm Eating

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

Basil Lime and Lemonade

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Basil Lime and Lemonade mixed
If I had to choose I reckon I would choose a lime over a lemon anytime. They just seem a bit more special somehow. I’ve seen plenty of recipes for homemade lemonade but not that many for homemade limeade. My basil lemonade with lime is such a refreshing summer drink. I actually ended up using a mixture of lemon and lime juice to make this, mostly because I ran out of limes. If you give your limes a quick blast in the microwave before squeezing them you’ll get much more juice out than if you squeeze them cold. Who knew I gave out useful life tips? You’re welcome.

Ingredients

You will need (for a jug of basil lemonade):

  • Small handful basil leaves
  • 3 tbsp sugar
  • 750ml sparkling water
  • 125ml freshly squeezed lime and lemon juice (I used three limes and one lemon)
  • Ice to serve

Method

Put the basil and sugar into a jug and bash it together with a rolling pin or muddler until the basil is well bruised and it smells lovely. Add the lime and lemon juice and stir it all together until the sugar is dissolved.  Add some ice to the jug and top up with the sparkling water. Give everything one final mix then pour into glasses and serve.

Trust me on the basil for this, it gives the drink a really interesting flavour; sort of floral and quite earthy. I made this quite strong as I prefer a mouth puckering, not too sweet lemonade but you could add more or less sugar and juice to suit your taste. I have made this with flat water but I do think that the sparkling is slightly better. It’s really refreshing and ideal for a warm evening but I will definitely make it later on in the year as a citrus pick-me-up. read more

White Chocolate and Blackcurrant Blondies

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White Chocolate and Blackcurrant Blondies
It’s been a while since I made anything really indulgent and full of butter. Sometimes you just need to make something you know is ‘bad’ for you although I think anything you make yourself can never be bad and will certainly be better (for you and in taste) than something you can buy. These white chocolate chip and blackcurrant blondies are sumptuous enough to keep the crave away but the added blackcurrants add some acidity and freshness. And fruit, which we all know is good for you.

Ingredients

You will need (to make nine blondies):
  • 200g caster sugar
  • 3 eggs
  • 200g butter, melted
  • 150g plain flour
  • 1/2 tsp baking powder
  • 200g white chocolate buttons or chips
  • 100g blackcurrants, tops and tails removed
  • 1 tsp vanilla extract

Method

Preheat an oven to 180C. Grease a 20cm square baking tin then line it with baking paper.

Beat the sugar, eggs and vanilla extract together until light and fluffy then beat in the melted butter. Add the butter a little at a time.

Sieve the flour and baking powder together then tip this into the egg mixture and fold it in lighlty.

Gently fold in the chocolate buttons and blackcurrants and bake for 30-35 minutes or until lightly golden brown but still gooey in the middle.

As it has been so warm recently it did feel a bit odd baking and eating these in the sunshine but they were so good. The soft, squidgy, cakey blondie mix I was really pleased with. The added white chocolate chips, some of which got caramelised in the oven, gave some texture and were a real treat. I loved using the blackcurrants in this as they gave such a distinctive flavour and wonderful colour and turned almost jam like. Next time you get your cake craving I very much recommend you try these. read more

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

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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

Elderflower and Blackcurrant Gin and Tonic

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Elderflower and Blackcurrant Gin and Tonic bird's eye
My idea of a perfect evening when it’s raining is to eat something filling then settle down to watch a film (preferably a funny one). On a sunny evening however I always try to be outside; we’ve been spoilt for sunny evenings recently. Sitting in the garden watching the world go by and the sun go down is improved if you accompany it with a refreshing home made drink. My homemade elderflower cordial has made plenty of appearances this year and this time it’s used to make an elderflower and blackcurrant gin and tonic.

Ingredients

You will need (per drink):

  • 50ml gin
  • 6-7 fresh ripe blackcurrants
  • 15ml elderflower cordial
  • Ice cubes
  • Slice of lemon
  • Tonic water (a good quality one)
    • read more

    Swedish Style Burgers

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    Swedish Style Burgers
    You would have thought that a burger lends itself well to good photo-ability. For some reason when it comes to taking a picture of a burger it never looks quite how I imagine it will. No matter what I try the burgers always shrink leaving even the smallest buns looking far too big. There is either too much or not enough salad so although I make them sort of regularly I rarely blog about them or take a picture. However, when the below recipe came through for Swedish burgers with Västerbottensost cheese I couldn’t resist. 

    Recipe from Västerbottensost cheese as part of their ‘Swedish summer to remember’.

    Ingredients

    You will need (for two):

    • 350g minced venison (or beef)
    • 1 rasher fried bacon, chopped
    • 1 tsp crushed juniper berries
    • Salt and pepper
    • Västerbottensost cheese, grated
    • Buns of your choice and salad and condiments to serve

    Method

    Put the venison mince into a bowl and add the chopped bacon, juniper berries and salt and pepper.

    Give everything a really good mix then form into four burger shapes (I made quite small ones).

    Heat a pan to high and add a little oil to the pan. Fry the burgers until lovely and brown on the outside and cooked through. For the last few minutes of cooking add the grated Västerbottensost and allow to melt. read more

    Caramelised Fennel and Salami Pizza

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    caramelised fennel and salami pizza
    Does it get much better than homemade pizza? If you can get the base crispy enough that is. I have been working on my dough and tomato sauce recipe for some time and I think I have finally cracked it. I make the dough fresh then divide it up and freeze in individual bags so I can have pizza whenever. The tomato sauce is made from obscenely ripe tomatoes for richness and sweetness. Caramelised fennel and salami pizza is the best pizza topping I have tried so far!

    Ingredients

    You will need:

    For the dough (makes enough for four pizza bases):

    • 400g strong white flour
    • 1 tsp sea salt
    • 1 sachet fast action yeast
    • 1 tsp sugar
    • 1 tbsp extra virgin olive oil
    • 250ml warm water

    For the tomato sauce (makes enough for one pizza):

    • 4 large, very ripe tomatoes, seeds removed and diced
    • 1 small onion, finely chopped
    • 2 small garlic cloves, crushed
    • Olive oil
    • Salt and pepper

    Toppings (per pizza):

    • 1 ball mozzarella, sliced
    • 1 fennel bulb, sliced
    • 1/2 tbsp sugar
    • Salami

    Method

    Make the dough by mixing together the flour, salt, yeast and sugar. Pour in the olive oil then add the warm water.
    Knead for 10 minutes then leave for an hour or so until doubled in size. Divide into four, you can freeze what you don’t use.

    Next make the tomato sauce. Add the onion with a little olive oil to a frying pan over a low to medium heat and leave to soften for around 15 minutes. Add the garlic and cook for a few minutes more then stir in the diced tomatoes. Put a lid on the pan and leave to cook for about 10 minutes then remove the lid, turn the heat up and continue cooking until thickened. Add salt and pepper to taste then blend the sauce.

    Add the fennel with a good glug of olive oil to a small lidded pan and leave over a low heat for at least 30 minutes or until well softened. Stir occasionally. Remove the lid from the pan and stir in the sugar. Continue to stir until evenly coated and caramelised.

    Preheat an oven to 240C. Roll the pizza dough out on a floured surface so that it fits a large baking tray. Lightly flour the baking tray and put the dough on top. read more

    Greek Salad, Hummus and Pitta Bread

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    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

    Summer Vegetable Minestrone

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    summer vegetable minestrone
    I’m not sure you can ever have too many vegetables in the house at once but at this time of year with the peas in the garden, the veg box and whatever looks tempting at the farmers’ market I can find it a little challenging to close the fridge door. You know it’s got a bit excessive when your carrot fronds are getting in the way of the door seal. If you find yourself fighting some spinach to reach the butter or battling beans to get to the mayonnaise there’s only one thing for it: make a minestrone.

    Ingredients

    You will need (for two big bowls or four smaller ones):

    • 2 tbsp olive oil
    • 2 garlic cloves, sliced
    • 2 small carrots, peeled and chopped
    • 1 small onion, finely diced
    • 1 small courgette, diced
    • 1 large tomato, diced
    • 1 handful summer greens, shredded
    • 1 handful broad beans, podded
    • 1 handful fresh peas, podded
    • 1 litre hot vegetable stock
    • 90g small pasta
    • Salt and pepper

    Method

    Prepare the broad beans by adding the beans to a pan of lightly salted boiling water. Cook for 3-4 minutes before removing, running under cold water and then squeezing the beans out of their grey skins. Set aside.

    Put a large pan on a low heat and add the olive oil, garlic, carrot, onion and courgette. Put a lid on and leave to soften for around 10 minutes.

    Remove the lid and add the tomato, summer greens and peas then pour in the hot stock.

    Bring to the boil then add the pasta and a little salt and pepper.  read more

    Elderflower and Lemon Ice Lollies

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    Elderflower and Lemon Ice Lollies
    We’ve been so lucky with the weather recently, fingers crossed it continues! Sat outside in the sun on a lovely day there’s nothing quite as refreshing as an ice lolly; especially one you can slurp enthusiastically at being ever so proud that you’ve made it yourself. My elderflower and lemon ice lollies are subtly flavoured and just the thing to enjoy on a summer day. I find that adding cordial to an ice lolly inevitably results in much stronger concentrations of cordial at the bottom and faint flavour at the top. The added lemon zest in these elderflower lollies means they have flavour throughout.

    Ingredients

    You will need (I made enough for six ice lollies):

    • Ice lolly mould
    • Elderflower cordial (homemade or shop bought)
    • Zest of 1 lemon

    Method

    Make up the elderflower cordial a little stronger than you would if you were drinking it.

    Put the lemon zest into the bottom of each mould and top up with the diluted cordial.

    You could add the fresh lemon juice to the elderflower mix before pouring it in if you want the lemon flavour a little stronger.

    Freeze, wait and enjoy!

    You might have to try and convince people that it’s not just water you’ve frozen but as soon as they try them they’ll be glad they did! Elderflower is such a distinctive flavour and the lemon and lemongrass that were in my homemade cordial work so well with the added lemon zest. Shop bought elderflower cordial will work just as well, whichever you use just make sure you mix it up a little stronger than you would for drinking it. Floral, easy, zesty and refreshing, like a little piece of frozen summer. read more

    Smörgåsbord with Swedish Salad

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    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


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