All That I'm Eating

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

Thai Vegetable Noodle Soup

By 9 Comments

I am still making an effort to have interesting lunches. Soup is perfect at this time of year as it freezes well and just needs heating through for an (almost) instant lunch. This is my Thai Vegetable Noodle Soup and I make it with plenty of chilli. I love the heat of the chilli with the creaminess of the coconut but you can make it as hot as you like.

This is a great recipe for using up any vegetables you have in the house. I like to use a few different colours if I can to brighten up the soup a little. The lime and coriander really lift the flavours and give it a zing and freshness which is just what I want from this soup. read more

Chard and Kohlrabi Stir Fry

By 16 Comments

I can’t begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It’s really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every time. This particular marriage of kohlrabi and chard works really well. read more

Kung Pao Chicken with Mushrooms

By 17 Comments

kung pao chicken with mushrooms and rice

I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn’t even have peanuts, but this version in particular is known in our house as: the best stir fry you’ve ever made. High praise indeed.

Ingredients

You will need (for two portions): read more

Spinach and Potato Kofta Curry

By 22 Comments

Spinach and Potato Kofta Curry

I love koftas in a curry. More often than not they are lamb based and I wanted to try and make a vegetarian version. My spinach and potato kofta curry came about because I wanted the main part of it to be roughly based on saag aloo. This is a bit more effort than some of my other recipes, but, I’ve made double batches of both the koftas and the sauce and frozen them so I can have it again with no effort at all!

ingredients

You will need (for four portions):

For the koftas:
  • 600g potatoes, peeled and diced
  • Oil for cooking (I use rapeseed)
  • 1/2 tsp mustard seeds
  • 2 tsp cumin seeds
  • Pinch turmeric
  • 1 large onion, chopped
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece ginger, peeled and finely chopped
  • 1 chilli, finely chopped
  • 5 nuggets frozen spinach (you can use fresh, wilt it and chop it before using)
  • 2 tsp garam masala
  • Salt and pepper
  • Salt and pepper
For the sauce
  • 2 large onions, sliced
  • 4 large garlic cloves, peeled and sliced
  • Thumb size piece of ginger, finely chopped
  • 1 tsp ground fenugreek
  • Oil for cooking (I use rapeseed)
  • 1 chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Salt and pepper
  • 200ml water
  • 75ml double cream (you can leave this out or use a plant based alternative to make it vegan)
  • Small handful fresh coriander, roughly chopped

method

For the koftas

Put the potatoes in a saucepan and cover them with cold water. Bring the pan to a boil, then reduce the heat and simmer the potatoes for 8-10 minutes, or until they are cooked. read more

Buffalo Chicken Nachos

By 16 Comments

Buffalo Chicken and Nacho Toppings

You know when you see a recipe and you can’t get it out of your head? It all started when I saw a recipe for buffalo cauliflower, it sounded so good. Then I saw an idea for some seriously loaded nachos. The combination of the two sounded like a dream. These pulled buffalo chicken nachos are everything I wanted them to be: spicy, slightly sweet, covered with cheese and full of texture. Perfect for sharing on the sofa.

Ingredients

You will need (for two greedy people):

  • Two chicken breasts
  • Salt
  • 3-4 tbsp buffalo sauce
  • 1 bag plain nachos
  • 1 small tin sweetcorn, drained
  • 4 spring onions, sliced
  • 1 green jalapeño chilli, sliced
  • 150g mild cheddar cheese, grated
  • Ranch dressing

Method

Bring a large pan of water to the boil and add a little salt. Drop the chicken breasts into the water, bring the pan back to the boil and then reduce to a simmer. Cook the chicken for 10-15 minutes or until cooked through. read more

Tandoori Chicken Flatbreads

By 8 Comments

There’s no denying that this is a plate full of colour; it’s also absolutely bursting with flavour. These Tandoori Chicken Flatbreads are a recipe of two halves: you can make it all at once, or alternatively, do as I did and batch cook the tandoori chicken and keep it in the freezer to make weeknight meals like this. The flatbreads are topped with a whole load of fresh salad, spiked yoghurt, mango chutney, the warm chicken and fresh chillies. They are really flexible too; you can add or leave out anything that you prefer. read more

Carrot Falafel and Quick Pickled Onions

By 13 Comments

carrot falafel, pickled onions, cucumber and all the sides

I’ve tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I’ve now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I’ve served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!

Ingredients

You will need (for two):

  • 1 tin chickpeas, drained and rinsed
  • 100g carrots, grated
  • 1 clove garlic, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • Zest 1 lemon
  • 1/4 tsp chilli powder
  • Salt and pepper
  • 1 tbsp plain flour
  • Sesame seeds
  • Oil for frying

For the Pickled Onions

  • 1 red onion, thinly sliced
  • 1 tbsp sugar
  • 1 tsp salt
  • 100ml white wine or cider vinegar

Sides

  • Yoghurt, dried mint, garlic, lemon juice – use a vegan yoghurt to make it vegan
  • Flatbreads
  • Chilli sauce
  • Hummus
  • Cucumber

    • read more

    Chipotle Sweetcorn Hash

    By 10 Comments

    sweetcorn and potato has with chipotle and paprika chicken

    I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I’ll be making this one again soon!

    Ingredients

    You will need (for two):

    • Knob of butter
    • Rapeseed oil (for cooking)
    • 1 small onion, finely sliced
    • 2 garlic cloves, crushed
    • 1 tsp dried oregano
    • ½ tsp chipotle chilli flakes
    • 1 tsp ground cumin
    • 1 mug frozen sweetcorn
    • 300g potatoes, scrubbed and diced into 1cm cubes
    • Juice ½ lemon
    • 2 chicken breasts
    • 2 tsp paprika
    • Salt and pepper
    • Plain yoghurt
    • Small handful fresh coriander, roughly chopped

    Method

    Heat the butter and a glug of oil together in a frying pan and add the onions. Fry for around 10 minutes on a medium heat before adding the garlic and all the spices and oregano. Continue to fry for a few more minutes.

    Add the potato and continue to fry for around 15 minutes with a lid on, stirring from time to time. After 15 minutes add the sweetcorn and continue to cook with the lid off for another five minutes.

    While the potato cooks put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten. Sprinkle the paprika and a little salt and pepper onto each side.

    Get another frying pan onto a medium heat and add a little oil. Fry the chicken on both sides until cooked through and golden.

    Add a little seasoning and the lemon juice to the potato pan. Stir the coriander through the yoghurt.

    Serve up the sweetcorn hash topped with the chicken and coriander yoghurt.

    This would be delicious with tofu rather than chicken if you wanted to make it veggie.

    The smokiness of the chipotle is so good with the sweetness of the sweetcorn, it would be great with a few peas too I think. I love how the golden strands of onion become entwined with the cubes of potato. The chicken is succulent and the yoghurt takes the heat off the chilli. All in all, for a few ingredients I already had and threw together, this was a delicious dinner!

    Chipotle and Bean Soup

    By 11 Comments

    mixed bean, sweetcorn and chipotle chilli soup

    I really struggle to know what to have for lunch sometimes. Usually I am scrambling round in the cupboards trying to find some sort of suitable sandwich filling but I do get terribly bored of sandwiches. If I’m lucky I’ll have some keptovers to warm up and I do pay a visit to a local independent café from time to time too. Well enough is enough. I have decided to batch cook and freeze a range of healthy, filling, vegan soups; one of which is this Chipotle and Bean Soup. So that I can grab whichever soup I fancy and not have to think about what’s on the meal plan for dinner I am making them vegan, stuffed full of veg and flavour packed. I hate to have the same thing for lunch and dinner you see!

    Ingredients

    You will need (for six portions):

    • 1 large onion, sliced
    • 1 red pepper, chopped
    • 2 garlic cloves, crushed
    • ½ chipotle chilli, chopped
    • 1 tsp paprika
    • 1 tsp ground cumin
    • 700ml passata
    • 1 tsp vegetable stock powder
    • 1 tin kidney beans, drained and rinsed
    • 1 tin black beans, drained and rinsed
    • 1 mug frozen sweetcorn
    • Juice 1 lime
    • Oil for cooking
    • Salt and pepper

    Method

    Start by heating a little oil in a large saucepan and adding the onion and pepper. Fry on a medium heat for 10-15 minutes until softened. Add the spices and chipotle chilli and cook for two minutes more.

    Pour in the passata then refill the jar to half full with water, rinse the jar then add the water to the pan with the vegetable stock and beans.

    Simmer for 15 minutes then add the sweetcorn, bring back to a simmer and cook for five more minutes.

    Squeeze in the lime juice then add a little seasoning.

    Leave to cool and divide between freezable containers then leave to cool completely before freezing.

    Currently I have two soups on the go in the freezer, this one and my Autumn Vegetable Minestrone. The problem is that I don’t have enough Tupperware left to make any more soup at the moment; I shall need to rectify that and get some more ASAP! Another soup that I will be making a big batch of to add to the soup drawer is my Split Pea Dahl. I’m also planning some sort of chickpea harissa soup and maybe a nice pea, potato and mint too. Five in total, one for each day of the week. And yes, before you ask, I do label each of my soups up and stack them neatly in the freezer; the satisfaction and uniformity brings me much joy.

    Tomato Baked Feta

    By 17 Comments

    chilli and tomato baked feta

    Feta’s not just for salads you know. I enjoyed something similar to this tomato baked feta while in Greece a few years ago; I needed to try and make it at home. I have previously posted about some Greek inspired feta and tomato spaghetti (which is delicious by the way) and the key to both of those dishes is using the best tomatoes and feta you can get your hands on. In this case it’s also about baking the tomatoes perfectly; not too hot so that they dry out and not too cool so that they turn into mush.

    Ingredients

    You will need (for the cheesiest sharing dinner for two):

    • 250g ripe tomatoes, halved
    • 2 tbsp extra virgin olive oil
    • Salt and pepper
    • 1 block feta cheese
    • 1/2 green chilli, sliced
    • 1 tsp dried oregano (if you have fresh, all the better)

    Method

    Preheat an oven to 200C.

    Put the tomatoes into a baking dish in a single layer so that they fit snugly but there are a few gaps. Drizzle over the olive oil and add a little salt and pepper.

    Bake for 20 minutes.

    Remove the tomatoes from the oven and add the sliced chillies and feta (try and keep the feta in one block if you can). Sprinkle over the oregano and return to the oven for another 15 minutes.

    Serve on the table with some crusty bread and get dunking or serve with a herby pasta salad.

    If you’ve not tried baking feta before I urge you to give it a go; the edges catch and turn golden brown but the middle turns gooey and soft. If you don’t fancy adding the chilli you can leave it out, it adds a lovely fresh chilli flavour but you could use a few thin strips of pepper. There are loads of variations of this you could try; roast on top of mixed veg, add a few olives or peppers or if you can get hold of some use kefalotyri instead of feta.

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