All That I'm Eating

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

Keema Rice

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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. read more

Beetroot and Poppy Seed Cupcakes

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Beetroot and Poppyseed Cupcakes - All That I'm Eating (1 of 3)

I am a fan of beetroot; I’ve tried many different recipes with them in the past but sometimes when the vegetable box keeps bringing me beetroot I am stuck for what to do. I have made chocolate and beetroot cake in the past and I fancied trying something sweet with my latest accumulation, hence, Beetroot and Poppy Seed Cupcakes. Something a little different and somewhat stripy for the lunchbox.

You will need (for 12 cupcakes):

  • 200g self raising flour
  • 1 tbsp baking powder
  • 150g caster sugar
  • 2 eggs
  • 150ml sunflower oil
  • 200g raw beetroot, peeled and grated
  • 2 tbsp poppy seeds
  • 25g softened butter
  • 200g full fat cream cheese
  • 300g icing sugar
  • 1 tbsp poppy seeds

Preheat the oven to 180C. Squeeze as much water out of the grated beetroot as you can (your hands will turn a fabulous pink colour). read more

Beetroot Tzatziki, Beef Koftas and Quick Flatbreads

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Beetroot Tzatziki with Quick Flatbreads and Beef Koftas - All That I'm Eating (2 of 2)

Beetroot can be a bit of a pain in my house, other than putting it in a salad or putting it on the side with something I am sometimes at a loss for what to do with it. When I get a bunch I find the easiest thing to do is to cook it all at the same time then peel it and keep it in the fridge for when I need it. Using the beetroot for a beetroot tzatziki was a great discovery and was so good with the beef koftas and super quick homemade flatbreads.

Ingredients

You will need (for two):

For the koftas:

  • 200g beef mince
  • 1 clove garlic
  • 1/2 tsp ground cumin
  • Salt and pepper

For the beetroot tzatziki: read more

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

Sweetcorn Chowder

By 4 Comments

Sweetcorn chowder - close up
I always like seeing sweetcorn growing in the fields near where I live; it’s one of my absolute favourite vegetables. The only thing that is a little irritating is the inevitable corn-stuck-in-the-teeth situation which ensues after consuming corn from the cob. Particularly irksome if surrounded by unfamiliar company. Worth it though; especially if you’re lucky enough to have a 50:50 butter to corn ratio. If you’re looking for something different to try with your cobs, this sweetcorn chowder is my most favourite soup ever.

Ingredients

You will need (for two bowls of soup):

1 medium onion, finely chopped  £ 0.10
100g smoked bacon lardons  £  0.65
Large knob of butter  £  0.15
2 large potatoes, peeled and chopped  £  0.50
250ml vegetable stock  £  0.10
400ml milk  £  0.35
1 cob sweetcorn, kernels removed  £  0.25
Small handful chives, chopped  £  0.25
1 bay leaf  £  0.05
Salt and pepper  £  0.02
Total  £  2.42

Method

Melt the butter in a large saucepan and fry the bacon and onion together until the onion is soft and the bacon turning brown at the edges.

Add the potatoes, bay leaf, stock, milk and salt and pepper and simmer until the potatoes are almost soft, around 10 minutes. Add the sweetcorn and simmer for a further 5 minutes.

Check the seasoning, remove the bay leaf and stir in the chives before serving in warmed bowls.

This soup has chunky bits, soft bits, crunchy bits and a full flavoured liquid bit. It’s got sweet, smoky, savoury, salty and soupy. Earthy, fresh, homely and new. What I’m trying to say is that as a bowl of food goes it’s got it all. Not only that but it’s inexpensive too. What more do you need? I think I could eat this for lunch every day and never tire of it. And that’s pretty much what I do as long as the cobs keep coming. Happy days. 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

Caramelised Fennel and Salami Pizza

By 14 Comments

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

By 16 Comments

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

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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