Blog - All That I'm Eating

Anzac Biscuits and Chocolate Nut Biscuits

April 1, 2010 By All That I'm Eating 1 Comment

What a week! I felt like I’d earned a good baking session. The following two recipes are really easy and truly yummy.

Anzac Biscuits

Yes perhaps I am a bit premature for Anzac day but nonetheless, they are a deliciously oaty crunchy cookie.

Ingredients – makes 12-15 biscuits

What you will need: 100g rolled oats 140g plain flour 100g unrefined light brown sugar 45g flaked coconut 110g unsalted butter 2tbsp golden syrup ½ tsp bicarbonate of soda 1tbsp hot water

Method

Preheat your oven to 175⁰C/350⁰F/Gas mark 4. Line two baking sheets with some parchment. Firstly, mix the dry ingredients together – not the bicarb.

Melt the butter and golden syrup together on a low heat. Dissolve the bicarb in the hot water and then stir this into the butter and golden syrup mixture. Mix the hot butter mix into the rest of the dry ingredients.

Put dollops of the dough onto the parchment – make sure there is room between them because these fellows expand like the foam used for house insulation. Flatten them slightly on top. read more

The Handmade Burger Co. at Leicester

March 24, 2010 By All That I'm Eating 1 Comment

There are lots and lots (too many if anything) of burgers and burger chains. How does one choose? The Handmade Burger Co. has just five branches in the UK: Birmingham, Leicester, Sheffield, Solihull and Aberdeen. The reason I’m telling you where they are is because if you happen to be in any of these places, you must go.

There were flavour combinations that I would never have considered in a burger and I am so glad I tried the, ‘Milano’, which I suppose you could call the Italian burger. Mozzarella, pesto and a truly delicious burger. Probably not the most adventerous of the burgers on offer but sumptuously satisfying. Fortunately the bread is as nice as the burger and the sides are not a disappointment.

The burgers are handmade as are the chips. They use sour dough bread. They try and source all the ingredients from Britain which I think is no bad thing. I love love love brown chips and in most places the chips are just beyond anaemic before they are served. Here though I was in my element. Delectable.

Not sure if anyone else has this issue but when I get a burger in some of these chains they are just too big. You can’t pick it up no way no how. This one was the perfect size and thickness without it and its contents dribbling all over my chin. They have options for everyone and the atmosphere and setting are very nice.

The one and only problem is that they charge what I consider an extortionate amount for dips – ketchup and mayonnaise are free but if you fancy chilli sauce, garlic mayo or any of the others, you are looking at £1.25 per dip. I didn’t bother. I would only pay that much if it was made from white truffles.

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Potatoes and Tomatoes

March 19, 2010 By All That I'm Eating Leave a Comment

I have discovered that adding any kind of vinegar, a bit of oil, salt and pepper and sometimes a herb or two with a load of tomatoes, then roasting it is one of the most delicious ways I have ever eaten the humble tomato.

I have also discovered the “healthier” potato dauphinoise which still manages to fill the hole created when craving a starchy meal. I fry the potatoes before layering them with onions or bacon or cheese or any combination of these! Then cover them with stock – usually vegetable – until just covered. Dab butter over the top and cook until crispy on the top and soft throughout. Sometimes I add milk to the stock for a bit of creaminess. I have found any of these potato themed meals never fail. read more

Nigel Slater – Tender Volume 1

March 7, 2010 By All That I'm Eating 1 Comment

I bought Tender volume 1 a few weeks ago thinking it looks like a nice big fat book full of interesting recipes. I was so wrong, it is so much more than that. It’s one of the best cookery books I own.

If there is a vegetable he has not included in some form or other, I can’t spot it. I have always thought I don’t like certain vegetables, I was so wrong about this too. I now have a new love affair with vegetables and there isn’t a single one I would overlook. Everything is made to seem so easy – it turns out it is. read more

Levi Roots Jamaican Pot Roast

March 4, 2010 By All That I'm Eating Leave a Comment

I certainly saw Levi Roots putting music into his food! At the recent show, we were treated to several performances including the Reggae Reggae song!

He cooked mackeral with green bananas and ended up putting three scotch bonnet peppers in – at least 100,000 on the Scoville Heat Scale each. I don’t think I’ll be putting that many in. It filled the room with the smell of the Caribbean – allspice, peppers, garlic. read more