All That I'm Eating

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

Three Easy Soup Toppings with New Covent Garden Soup

By 20 Comments

I like to look forward to my lunches; whether I’m using up some leftovers to make a quick salad, sticking all sorts of ingredients in a sandwich or slurping on soup. Sometimes it can be very tempting to just grab the quickest thing in the kitchen but if I do that I am invariably disappointed at lunch time. So say hello to my three easy soup toppings which can all be made in less than five minutes, using ingredients you probably already have and can be made in advance to enjoy at work.

New Covent Garden Soups are currently encouraging everyone to revive their lunch life, something I was really keen to get involved with as I think lunch can make or break a day. Below are my three easy soup toppings and the soups that I chose to serve them with. You can get creative and add any of the toppings to any of the soups and have a go at putting your own twist on them too. read more

Yellow Split Pea Dahl

By 15 Comments

yellow split pea dahl

First impressions are terribly important, but then so is not judging a book by its cover. This may look, on first glance, like a bowl of indistinct yellow mush but trust me, don’t judge this bowl of incredible-ness by its ‘rustic’ appearance. When I have a bowl of dahl it has to be three things: comforting, frugal and full of garlic. My Yellow Split Pea Dahl, which I have been trying and testing for some time now, fulfils all of my dahl needs and wants. Absolutely dahl-icious.

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Mexican Black Beans

By 10 Comments

Mexican Black Beans

I tried something similar to these Mexican black beans at a restaurant a few weeks ago. They were so tasty and I loved the frugality of them that I really wanted to try and make them at home. Attempt one tasted fine but the texture was all wrong, attempt two was an improvement but the spicing wasn’t quite right. By the third attempt I’d got it; tasty, slightly spicy, cheap and easy to make. Does it get much better?

Ingredients

You will need (for 2):

  • 1 can black beans, drained and rinsed £0.65
  • 2 garlic cloves, crushed £0.10
  • 1 small chilli, halved £0.15
  • 150ml chicken stock (you could use vegetable stock to make these vegetarian or vegan) £0.30
  • ½ tsp ground cumin £0.05
  • ½ tsp smoked paprika £0.05
  • oil for cooking £0.10
  • salt and pepper £0.05
  • fresh coriander, chopped £0.30
  • Rice to serve £0.30

Total for two: £2.05

Method

Heat a little oil in a saucepan on a medium heat and add the garlic. Fry for a minute or so and don’t let the garlic catch. Add the chilli and spices and keep everything moving.

Add the beans, stock, a little salt and pepper then pop a lid on and leave to simmer lightly for 15 minutes.

Take the lid off and continue to cook for another five minutes; lightly mash most of the beans with the back of the spoon until it’s like a very thick soup.

Remove from the heat and allow to cool slightly and thicken up a little more, stir through the fresh coriander and serve.

I had this on the side with my enchiladas recently but the previous versions were served with rice or quinoa (both good choices) and a fresh tomato salad. I left the chilli out of the first batch I made and it still tastes great but adding it does give that lovely fresh chilli flavour to the beans and along with the spices, garlic and coriander this is a very tasty bowl of stuff. And I bet you’ve got most of the ingredients in your cupboards already. I would be tempted to thicken these beans up further, spread them over a wrap, top with some leftover shredded chicken and fresh tomato salsa, roll and enjoy.

Chipotle Chicken Enchiladas

By 18 Comments

Chipotle Chicken Enchiladas with black beans

We were about halfway through this meal when the OH turned to me and said, “This is the best dinner we’ve ever cooked”. High praise indeed. Although I once baked a whole cabbage and anything would be an improvement on that. Chicken enchiladas always remind me of my University days. My friend Kathryn and I would convince ourselves we could definitely eat four people’s worth of enchiladas. We’d cook it all up and be full after just half of the available enchiladas, look at each other and say, “Next time, we’ll just cook half ok?”. We never learnt. I haven’t made enchiladas since then and I thought it was high time I made some proper ones.

Ingredients

You will need (to feed 3-4 people):

For the enchilada sauce

  • 1 red onion, sliced
  • 2 garlic cloves, sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 dried chipotle chilli, roughly chopped
  • 500ml tomato passata
  • 1 tsp dried oregano
  • ½ tsp sugar
  • Salt and pepper
  • Oil for cooking

For the enchiladas

  • 2 chicken breasts, diced or sliced
  • 1 onion, sliced
  • Oil for cooking
  • 6-8 tortilla wraps
  • 120g cheddar cheese, grated

Method

Start by making the enchilada sauce. Add the onions and garlic to a saucepan with a little oil and fry gently for at least 20 minutes until softened and starting to turn golden brown. You want to slightly caramelise them to bring out their sweetness.

Add the cumin, paprika and chilli and fry for another minute more.

Pour in the passata, oregano, sugar and add a little salt and pepper. Cook for 15 minutes or so until the mix has reduced by around a third.

Leave to cool slightly before blending until the sauce is smooth. Taste and add more salt or pepper if needed.

Put a frying pan on a medium heat with a little oil and add the onion. Fry gently for 10 minutes until softened then add the chicken and turn up the heat. Cook until the chicken is golden brown and cooked through. Add just less than half of the enchilada sauce to the frying pan and ensure all the chicken is well coated.

Divide the chicken mixture between the tortillas. Wrap each one tightly and lay in a baking dish so they fit nice and snugly.

Pour the remaining sauce over the top of the wraps then top with the cheese.

Bake in a preheated oven at 180C for 15-20 minutes until lightly golden brown on top.

Serve with Mexican black beans (recipe for these here), guacamole, sour cream, extra chilli sauce and whatever you like!

If you can’t find chipotle chillies then I’m sure chipotle paste would be a great alternative. It’s the smoky flavour that you’re after along with a bit of heat. It’s taken a few tries to perfect this recipe but I’ve cracked it! Caramelising the onions is key to give the sauce a nice bit of sweetness. Not only can it be used for enchiladas, you can use it for chilli con carne and fajitas too (and even for a Mexican twist as a pizza sauce!).

Tikka Paneer and Pilaf

By 13 Comments

Tikka Paneer and Pilaf

I love paneer. If I see a menu and it has paneer on it, I will order it without a doubt, preferably alongside a thick, garlicky daal of some description. As the cheese itself is quite flavourless it lends itself to being mixed with punchy flavours and spices. This Tikka Paneer and Pilaf is one of those meals which you start in the morning before work (mixing the marinade) and then finish off in the evening. And, as usual, it’s ready in around 30 minutes and won’t break the bank; a perfect vegetarian midweek meal.

Ingredients

You will need (for four):

  • 225g paneer cheese, cut into cubes £1.50
  • 3-4 medium tomatoes, quartered £0.40
  • 2 tbsp tikka paste £0.15
  • 2 tbsp plain yoghurt £0.15
  • 250g basmati rice £0.50
  • 2 carrots, peeled and diced £0.15
  • 1 onion, finely chopped £0.10
  • 1 tin peas, drained (use frozen if you can, I don’t have a freezer!) £0.40
  • 3 cardamom pods £0.05
  • 1 stick cinnamon £0.05
  • 1/2 tsp turmeric £0.05
  • Salt and pepper £0.05
  • 450ml water or vegetable stock £0.10
  • Oil for cooking £0.10

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    Lentil and Black Bean Chilli

    By 16 Comments

    Lentil and Bean Chilli - All That I'm Eating (1 of 2)

    I’ve never much been a fan of chilli cone carne; I’ll eat it but usually it’s a bit harsh and acidic for me because of the tinned tomatoes and I’m not that keen on kidney beans. However, I love the principal of it; plenty of chilli, spice and flavour and I’ve been working on my own version for a while. I think I’ve cracked it. My Lentil and Black Bean Chilli has all the same flavour but none of the meat; I promise, you won’t miss the minced beef at all. I’ve said this is enough for four but actually it’s probably enough for six and it’s amazing with homemade guacamole and plenty of rice.

    You will need:

  • 2 onions, finely diced £0.20
  • 2 peppers, finely diced £0.66
  • 2 garlic cloves, crushed £0.05
  • 2 chillies, chopped £0.30
  • 2 tsp smoked paprika £0.09
  • 2 tsp ground cumin £0.10
  • 600ml hot vegetable stock £0.20
  • 2 cans chopped tomatoes £0.78
  • 4 tbsp sundried tomato paste £0.50
  • 1 tsp dried oregano £0.05
  • 2 tsp sugar £0.05
  • 4 tbsp tomato puree £0.12
  • 2 cans green lentils, drained and washed £1.00
  • 2 cans black beans, drained and washed £1.50
  • Salt and pepper £0.02

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    Keema Rice

    By 8 Comments

    Keema Rice - All That I'm Eating (2 of 2)

    I don’t know about you but during the week when it comes to cooking dinner I want something quick, easy and full of flavour. It’s also a winner if it’s cheap to make and uses up a few bits and bobs I have hanging around in the fridge too. Keema rice is one of my guilty pleasures; I love the heavily spiced lamb, golden onions and fragrant rice. I thought it was about time I attempted to make it at home.

    You will need (for 4):

    • 250g easy cook, long grain rice  £0.35
    • 2 cloves  £0.02
    • 2 cardamom pods  £0.02
    • 1 bay leaf  £0.02
    • 300g lamb mince  £2.40
    • 1 small tin peas, drained  £0.30
    • 1 onion, finely chopped  £0.10
    • 2 garlic cloves, crushed  £0.10
    • Handful mushrooms, chopped  £0.35
    • Oil for cooking  £0.02
    • 2 tsp garam masala  £0.02
    • 1 tsp ground cumin  £0.02
    • Salt and pepper  £0.02
    • Fresh coriander £0.15

    Total £3.89

    Gently fry the cloves, cardamom and bay in a saucepan with a little oil. Add the rice and stir well to coat in the oil and spices.

    Pour in 500ml water and put a lid on. Bring to the boil then reduce to a simmer.

    Simmer for 10 minutes, check occasionally and top up with water if needed. Remove from the heat and leave to stand for five minutes; the rice should be perfectly cooked. Remove the spices.

    Put the onion and garlic into a large frying pan and fry for 10-15 minutes on a medium heat.

    Add the mushrooms to the pan and turn the heat up. Keep everything cooking until golden brown.

    Mix the lamb mince with the cumin, salt, pepper and garam masala. Add the lamb to the frying pan and fry until brown.

    Add the peas for a minute or two before adding the rice and giving everything one final mix.

    Serve up and top with some fresh coriander.

    I really liked the flavours and textures in this; the rice had a lovely fragrance from the spices it was cooked with, the peas added a sweetness, the mushrooms gave an earthy flavour and the coriander a freshness. The lamb was nicely spiced; I’d be tempted to add a little chilli powder next time for a bit of heat. Although not identical to my takeaway favourite at less than £1 a portion this will be making a regular appearance on the dinner table.

    In case you were wondering, I would have preferred to use frozen peas but as I now don’t have a freezer I have switched to tinned peas. They aren’t quite as green but for dishes like this or cottage pie they add a lovely texture and sweetness. I think I’m officially a tinned pea fan.

    Pulled Duck Ramen with Gressingham Duck

    By 17 Comments

    I really like duck; usually in a pancake with plenty of spring onion, cucumber and hoisin sauce. If it’s on a menu in a restaurant I will normally order it because I love the flavour. Gressingham (the remarkable duck people) got in touch to see if I’d like to come up with a recipe with some of their duck and I thought it was a great opportunity to have a go at cooking something I enjoy eating but don’t cook that often. Ramen is something that I find both cleansing and filling and love that you can add whatever you like to it. This pulled duck ramen is a great way to use leftover duck and is really quick and easy to make. read more

    Pea, Carrot and Paneer Pilaf

    By 14 Comments

    Pilaf with peas, carrots and paneer

    I hadn’t done a vegetarian option for my Feed 4 for £6 series for a little while so I thought it was about time I did. I am a big fan of recipes which involve putting ingredients into a pan, putting a lid on and leaving it to its own devices and this is one of those. If you can’t find paneer for this recipe you can use halloumi but it’s saltier. All you need otherwise is onions, carrots, peas, curry powder and rice. Sorted.

    Ingredients

    You will need (for 4):
    Rapeseed oil for frying  £0.02
    1 medium onion, diced  £0.10
    2 medium carrots, diced  £0.18
    200g frozen peas  £0.25
    250g basmati rice  £0.45
    2 cloves garlic, finely chopped  £0.05
    2 heaped tsp curry powder  £0.05
    700ml hot vegetable stock  £0.10
    Salt and pepper  £0.02
    225g paneer, cubed  £1.54
    Total  £2.76

     Method

    Heat around 1 tbsp of the oil in a large frying pan on a medium heat and add the onion, carrot and garlic. Fry for around 10 minutes or until softened.  read more

    Curried Lamb Pie with Bombay Potato Topping with Schwartz

    By 18 Comments

    Curried Lamb Pie with Bombay Potato Topping All That I'm Eating (1 of 3)

    Dinner parties have a set of criteria that they should fulfil; the host doesn’t want to be stuck in the kitchen away from guests, the food should be tasty and the guests want to be relaxed and leave full. This is why I think something that can be prepared in advance and then finished later on is ideal. I love lamb curry and I have really been enjoying my new Hairy Bikers curry book so I fancied having a go at a curry using lamb mince. So when Schwartz got in touch to see what dinner party ideas I could think of using their spices I set about creating an ideal dinner party dish: Curried Lamb Pie with Bombay Potato Topping. I thought this would meet the above ‘Caroline Criteria’ very well.

    Ingredients

    You will need (for 4):
    For the lamb:

    • Flavourless oil for cooking
    • 2 garlic cloves, chopped
    • 2 onions, chopped
    • 1 tomato, seeds removed and chopped
    • 2 tsp tomato puree
    • 3-4 tsp Schwartz Curry Powder (I used mild but you could use a hotter one if you like)
    • 400g minced lamb
    • 100g frozen peas
    • Salt and pepper

    For the potato topping:

  • 700g potatoes, peeled and diced
  • Flavourless oil for frying
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp black mustard seeds
  • 1 tsp dried fenugreek leaves
  • ½ tsp turmeric
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • Salt and pepper

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