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All That I'm Eating

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

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Three Cheese and Cauliflower Macaroni

January 3, 2019 By All That I'm Eating 9 Comments

I often make macaroni cheese, or some variation of it. I like to play around with adding vegetables, different cheeses or flavours in the sauce. This three cheese and cauliflower macaroni cheese is one of the most delicious I’ve made. The combination of Emmental (for sweetness and stringiness), Cheddar (for bite and cheesiness) and Parmesan (for savouriness) means you get the best of all the cheeses! And don’t worry, there’s a cauliflower in there too; to add a little vegetable healthiness amongst all that indulgence. read more

Filed Under: Butter, Cauliflower, Cheese, Dairy & Eggs, Dinner, Herbs, Horseradish & Mustard, January, Pasta, Recipes By Month, Rosemary, Seasons, Store Cupboard, Vegetables, Vegetarian, Winter Tagged With: Cheese, pasta, recipe, vegetarian

Gnocchi, Kale and Spinach Gratin

October 29, 2018 By All That I'm Eating 16 Comments

gnocchi, kale and spinach gratin

Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach gratin.

ingredients

You will need (for two big portions): read more

Filed Under: Autumn, Broccoli, Budget Meals, Butter, Cabbage, Cheese, Dairy & Eggs, Dinner, Gnocchi, Horseradish & Mustard, Kale, October, Pasta, Quick Recipes, Recipes By Month, Seasons, Spinach, Store Cupboard, Vegetables, Vegetarian Tagged With: dinner, pasta, recipe, vegetarian

Golden Beetroot Remoulade

October 18, 2018 By All That I'm Eating 14 Comments

golden beetroot remoulade

Beetroot has to be one of my favourite root vegetables. I love all the different colours you can get and a recent addition to my veg box was a bunch of golden beetroot. At first I thought about boiling it and mixing it with white wine vinegar and some spices. Then I got to thinking about proper comfort food and a golden beetroot remoulade would be the perfect finishing touch to a rather traditional dinner. A fantastically earthy alternative to using celeriac.

ingredients

You will need (for a good bowlful of remoulade, enough for dinner and leftovers for the next day): read more

Filed Under: Autumn, Beetroot, Dinner, Ham, Herbs, Horseradish & Mustard, Mayonnaise, October, Parsley, Quick Recipes, Recipes By Month, Seasons, Vegetables, Yoghurt Tagged With: Beetroot, dinner, recipe

Simple BBQ Sides

July 25, 2018 By All That I'm Eating 8 Comments

Simple BBQ Sides

We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.

Mustard Pickled Cucumber

You will need (for two as a side): read more

Filed Under: Dinner, Horseradish & Mustard, July, Oregano, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Tomatoes, Vegetables, Vegetarian Tagged With: BBQ, recipe, salad

Beetroot, Horseradish and Salmon Sandwiches

January 18, 2018 By All That I'm Eating 14 Comments

Just look at those Chioggia beetroot. Aren’t they beautiful? Not only do these beetroot, also known as candy beetroot, look brilliant their vibrant stripes can’t fail to cheer you up even on the gloomiest of days. These beetroot, horseradish and salmon sandwiches came about because I love the combination of earthy, sweet beetroot and fiery horseradish with smoked foods. That, and I fancied something for lunch that wasn’t just toast! Another great thing about this variety of beetroot is that you don’t need to clean the entire kitchen after peeling them; they have hardly any of the staining power of their deep purple cousin. read more

Filed Under: Beetroot, Horseradish & Mustard, January, Lemon, Lunch, Meat & Fish, Quick Recipes, Recipes By Month, Salmon, Seasons, Store Cupboard, Vegetables, Winter Tagged With: Beetroot, recipe, sandwich

Horseradish Celeriac Remoulade

April 12, 2017 By All That I'm Eating 15 Comments

I used to really dislike horseradish, I just didn’t understand why you would want to eat something that makes you pull a face similar to the one you would pull if someone trod on your foot. I had tried it before and had decided to avoid it at all costs from then on; until I ate some by accident in a mini Yorkshire pudding covered with rare roast beef and everything changed. If you’re like me and you’re also on Team Horseradish then you must try this recipe for horseradish celeriac remoulade. If you’re not a fan of the fiery root then just leave the horseradish out; it’ll still be tasty (just not quite the same). read more

Filed Under: April, Celeriac, Dinner, Fruit, Herbs, Horseradish & Mustard, Lemon, Onion, Parsley, Quick Recipes, Recipes By Month, Seasons, Spring, Store Cupboard, Vegetables, Vegetarian Tagged With: celeriac, hosreradish, recipe, remoulade

Beef Stew with Horseradish Dumplings

January 2, 2017 By All That I'm Eating 19 Comments

Beef Stew with Horseradish Dumplings

I made this stew on New Year’s Day. I can’t think of many things as warming and comforting as a big bowl of slow cooked food. My beef stew with horseradish dumplings was made up of almost everything I had leftover in my fridge and cupboards; happily simmered away with some beef shin. A delicious, make-the-most-of-everything, homely stew for four people. Trust me on the ingredients; one or two may sound a little out of place but they really add to the dish.

Ingredients

You will need (for four): read more

Filed Under: Beef, Beer, Carrot, Dinner, Drinks, Herbs, Horseradish & Mustard, January, Meat & Fish, Onion, Recipes By Month, Seasons, Stew, Store Cupboard, Thyme, Tomatoes, Vegetables, Winter Tagged With: beef, Beer, dinner, recipe

Beer, Mustard and Onion Macaroni Cheese

April 4, 2016 By All That I'm Eating 15 Comments

Beer Mustard and Onion Macaroni Cheese - All That I'm Eating

It’s always interesting to try something different with a classic. Not content with, although always very welcome, standard macaroni cheese I wanted to add a few bits here and there to make it extra special. I dreamt up my beer, mustard and onion macaroni cheese and set about making it. I wasn’t sure how best to incorporate the beer so I settled on trying out a beer béchamel.

Ingredients

You will need (for 2):

  • 150g macaroni
  • 25g butter
  • 25g plain flour
  • 100ml milk
  • 200ml beer – preferably a bitter (if you’re not sure what’s what, this guide can help!)
  • 50g strong cheddar, grated
  • 100g emmental, grated
  • 1 tbsp wholegrain mustard
  • 2-3 tsp caramelised onions
  • Salt and pepper

Method

Cook the macaroni according to packet instructions. Preheat and oven to 180C.

To make the beer béchamel melt the butter over a medium heat then add the flour. Cook the flour for at least one minute. Mix together the milk and beer then slowly add this to the butter and flour, stirring all the time so you don’t get any lumps. Cook the béchamel for a few minutes until thickened then remove from the heat. read more

Filed Under: April, Beer, Cheese, Dairy & Eggs, Dinner, Drinks, Horseradish & Mustard, Onion, Pasta, Recipes By Month, Seasons, Spring, Store Cupboard, Vegetables, Vegetarian Tagged With: dinner, pasta, recipe

Celeriac Remoulade, Venison and Sourdough Open Sandwich

October 29, 2012 By All That I'm Eating 18 Comments

Celeriac remoulade venison sandwich ingredients - All That I'm Eating
I don’t wish to be cruel but a celeriac is never going to win the most attractive vegetable of the year award. To make up for its less than enticing characteristics you would have thought Mother Nature would make it easy to get inside, peel it like an orange for example, but the skin of a celeriac is as tough as old boots. That’s not to say it’s not worth the effort, the hand cramp and the awkwardness; it’s a great root to take some frustration out on.

Celeriac has a wonderful flavour, sweetness and crunch and it is at its best (in my opinion) when raw. Uncooked root vegetables must be dressed, it would be rude otherwise, and a classic celeriac remoulade is something I’ve always wanted to try. For me the remoulade needs to have creaminess, some acidity, freshness and a little mustard heat. Combine that with some lovely venison, peppery rocket and tangy sourdough and you’ve got yourself a match made in heaven. read more

Filed Under: Autumn, Bread, Celeriac, Game, Herbs, Horseradish & Mustard, Lunch, Mayonnaise, Meat & Fish, October, Parsley, Recipes By Month, Salad, Seasons, Store Cupboard, Vegetables, Venison Tagged With: celeriac, lunch, sandwich, venison

Curried Squash Soup with Toasted Spiced Pumpkin Seeds

October 12, 2012 By All That I'm Eating 27 Comments

Curried Squash Soup with Toasted Spiced Pumpkin Seeds
Squash to me is just something orange taking up precious room in my fridge. I have no desire to hack into it, scoop out the seeds and cut up the rest to make something I wish I hadn’t bothered putting the squash in to. I don’t hate them as such; I’d just rather not have anything to do with them. A squash is plain awkward and it knows it. It’s well aware I don’t want it there and it doesn’t want to be there. I’m sure it had grand visions of being made into a wonderful pie or part of a roasted vegetable medley but now it’s stuck with me and it’s going one of two ways; in the compost or in the dog.  Perhaps I am being unkind. I am the only person I know who doesn’t like it. People seem to love it but it’s the texture and flavour which sets me convulsing. However, due to the ever growing list of people who have a deep affection for squash I felt like I should give it one more try. One more attempt for it to win me over before I deemed it only suitable for composting or, in a mad moment of desperation, a secret Santa present.

You will need (for two big bowls):

  • 1 squash (I had an onion squash), chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 tsps curry powder
  • 1 litre vegetable stock
  • 1 sachet concentrated coconut milk
  • Handful pumpkin seeds
  • ½ tsp each of cumin seeds, coriander seeds, mustard seeds and cardamom seeds
  • Oil for frying
  • Salt and pepper

Fry the onion in a little oil until starting to soften and then add the garlic. Fry for a minute more and then stir in the curry powder.

Keep frying for a few minutes to allow the spices to warm up and coat the onion.

Add the squash, give it all a final mix and then add the stock and coconut milk.

Leave the squash to soften for 20-30 minutes before blending. Check the seasoning and keep it warm until you’re ready to serve.

Take your spices, adding or removing any that you deem fit and add them to a dry frying pan with the pumpkin seeds. read more

Filed Under: Autumn, Chilli, Coconut, Curry, Fruit, Horseradish & Mustard, Lunch, October, Onion, Recipes By Month, Seasons, Soup, Spices, Squash, Store Cupboard, Vegan, Vegetables, Vegetarian Tagged With: lunch, pumpkin, soup, squash

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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.

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