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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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Marshmallow Rice Krispie Yule Log

December 11, 2016 By All That I'm Eating 17 Comments

I tried making a traditional Yule Log a few years ago. It was somewhat stressful. Apart from the fact that my butter is never warm enough and I always lose patience and mix it up anyway and deal with the consequential sponge that turns up the whole process is fraught with danger. The rolling up, unrolling, spreading of cream, re-rolling and hoping for no cracking then furiously patching it up with ganache, chocolate flying all over the place. It’s all a bit much for me; I’d rather be sipping a G&T and relaxing rather than cleaning ganache off of the kitchen tiles. That’s how my Marshmallow Rice Krispie Yule Log came about. It’s easy to make and you can fashion it into any shape that you like; the more dexterous amongst you may wish to attempt an actual reindeer. read more

Filed Under: Butter, Chocolate, Christmas, Cream, Dairy & Eggs, December, Honeycomb, Marshmallow, Occasions, Pudding, Recipes By Month, Seasons, Sweet Treats, Winter Tagged With: Chocolate, recipe, sweet treats

Topped Chocolate

April 22, 2016 By All That I'm Eating 15 Comments

Topped Chocolate - honeycomb and pumpkin seed

I wasn’t quite sure what to call this when I first made it but it’s become known as Topped Chocolate in my kitchen. There have been a few different flavours and so far this one, with honeycomb and pumpkin seeds, has been my favourite. It’s not a complicated recipe by any means and you can add almost anything you like; pecan and coconut or raisin and walnut are some that I have tried. One big chocolate bar makes enough for two for a week, if you take a small piece that is!

You will need (for one big slab): read more

Filed Under: April, Chocolate, Honeycomb, Pudding, Recipes By Month, Seasons, Spring, Sweet Treats Tagged With: Chocolate, recipe

Rhubarb, Honeycomb and Hazelnut Fool

June 4, 2013 By All That I'm Eating 21 Comments

rhubarb honeycomb and hazelnut fool
It’s that rhubarb time of year. A little later than last year but it’s finally arrived and I am exceptionally pleased as it’s one of my absolute favourite ingredients. I love the smell, texture, flavour and sourness and the fact that it can be pink, white, stripy, green, tall or stumpy. To me it’s also a sign of changing seasons; its appearance in the garden and on market stalls tells me that there’s plenty more to look forward to in the coming months.

Ingredients

You will need (for two fools):

  • 2 sticks rhubarb
  • 1 tsp honey (runny or set)
  • 1 tsp water
  • 150ml double cream
  • 1 tbsp runny honey
  • Small handful chopped hazelnuts
  • A few pieces of honeycomb 

Method

Chop the rhubarb into inch sized chunks and put into a saucepan with the tsp honey and water. Cook on a medium heat until the rhubarb is soft and most of the water has gone. You do need to make sure it’s quite thick otherwise your fool will be more like a soup. Set the rhubarb aside to cool.

Put a small dry pan over a medium heat and toast the hazelnuts, watching that they don’t catch, then set aside.

In a large bowl whip together the double cream and runny honey until firm. Fold in two thirds of the rhubarb with the hazelnuts and crush in a few bits of honeycomb. Divide the fool into glasses and top with the remaining rhubarb and a few more hazelnuts and honeycomb. read more

Filed Under: Cream, Dairy & Eggs, Fool, Fruit, Honey, Honeycomb, June, Pudding, Recipes By Month, Rhubarb, Seasons, Store Cupboard, Summer Tagged With: pudding, recipe, rhubarb

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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