All That I'm Eating

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

Stilton Scones with Sloe Port Jelly

By 15 Comments

stilton scones
Is it just me or does everyone seem to open their fridge at some point in December and a wodge of Stilton has magically appeared? Cheese and biscuits is a must over the festive season but sometimes you can get left with an odd or and end of cheese that’s not only in the way but is also stinking the fridge out. Enter Stilton scones. They take minutes to make and around 10 minutes to bake so they are a quick and simple way to use up a bit of cheese. Delicious with any membrillo, redcurrant jelly or whatever else, I knocked up some sloe port jelly to accompany these powerful scones.

Ingredients

You will need (for 10-12 scones):
240g self raising flour
Pinch of salt
Black pepper
50g butter
60g Stilton
130ml milk plus extra for brushing

For the sloe port jelly:
100ml sloe port (any other port would be good too)
60ml water
30g sugar
2 sheets gelatine

Method

Make the jelly first.

Put the gelatine into some cold water to soften.

Get a small saucepan on a low heat and add the sugar and water. Once the sugar has dissolved squeeze out any excess water from the gelatine and stir the gelatine into the hot sugar syrup. read more

Baked Vacherin Mont D’or with Rosemary Flatbreads

By 15 Comments

garlic baked camembert with rosemary flatbreads allthatimeating (1 of 3)
I do like a bit of cheese. Sometimes it’s best with crackers and pickles, sometimes it’s best melted onto or into something but then there are those times where you bake a whole cheese and then spoon it all out, all runny and lovely, mostly into your mouth and somewhat on the table. I’m not sure why I associate a Vacherin Mont D’or with Christmas but it doesn’t get much better than warm, melted, faintly garlicky cheese scooped out with delicious homemade (and quick) bread.

Ingredients

You will need (for two):
1 Vacherin Mont D’or (or Camembert)
1 clove garlic

250g strong white bread flour
1 tsp fresh chopped rosemary
1/2 tsp salt
60ml extra virgin olive oil
100ml water

Method

Mix together the flour, salt and rosemary. Mix in the olive oil and water. Using your hands, bring it all together into a ball then knead on a floured surface for a few minutes. Set it to one side for a few minutes more.

Preheat an oven to 200C. Slice the garlic and then cut slits in the top of the cheese. Put the slices of garlic into the cheese and then put into the oven for around 10 minutes. read more

Gnocchi with Broccoli, Toasted Walnuts and Blue Cheese Sauce

By 16 Comments

gnocchi with creamy blue cheese sauce allthatimeating (1 of 2)
Apparently we are due for one of the coldest winters ever; don’t they say that every year though? Either way it’s the same story for me; thick socks, snuggly jumpers and consuming an astonishing amount of cheese. When you’re having to defrost your car windscreen every morning the thought of coming home to a nice salad just doesn’t quite cut it. What is needed is lots of stodge; carbohydrates, cream and cheese. Dauphinoise is a classic choice but it’s not quite a meal. So to fulfil this instinctive desire for filling food, on a budget for four people, this gnocchi with broccoli, toasted walnuts and blue cheese sauce is perfect.

Ingredients

You will need (for four):
2 500g packs of gnocchi (not the refrigerated ones)
£1.30
1 head broccoli, cut into small florets
£0.80
1 small onion, finely chopped
£0.10
Oil or butter for frying
£0.02
300ml double cream
£1.10
150g creamy blue cheese (I used Blue Monday)
£1.20
75g walnuts, roughly chopped
£0.85
Salt and pepper
£0.02
Total
£5.39

Method

Start by getting a frying pan on a low to medium heat and adding a glug of oil or knob of butter. Add the onion and fry slowly for around 20 minutes or until softened but not browned. While the onion is frying get another small frying pan on a medium to high heat. Add the chopped walnuts and toast them in the dry pan for a few minutes until you can smell they are toasted. Watch them carefully though as they can burn easily. Put to one side when done. When the onion is around five minutes from ready bring a large pan of salted water to the boil. Add the broccoli and boil for two to three minutes.

When the onion is soft, pour in the cream and stir frequently until it just starts to simmer. 

Add the gnocchi to the pan with the broccoli and continue to boil for one to two minutes more or until the gnocchi floats to the top.

Crumble the blue cheese into the cream sauce, reduce the heat to its lowest setting and stir frequently.

Drain the broccoli and gnocchi and put to one side.

Ensure the cheese has melted into the cream and then add plenty of black pepper. Taste the sauce and add a little salt if needed; it will depend how salty your cheese is. read more

Broad Beans and Goat’s Cheese on Toast

By 24 Comments

broad beans on toast
Things on toast, no matter whether they are cheese, beans or mushrooms make a fantastic, easy and fast dinner. I think something on toast has a humble feel about it; it’s simple and satisfying. However, humble doesn’t have to be hum drum. I had a pile of broad beans and had bought some soft goat’s cheese for another meal, but, after a hectic day I wanted something quick and filling: beans on toast. Well, sort of.

Ingredients

You will need (for two slices):

  • 2 large handfuls of broad beans in the pod
  • 2 spring onions
  • A few sprigs of basil
  • 1 tbsp olive oil
  • Salt and pepper
  • Soft goat’s cheese
  • 2 slices of good quality white bread

Method

Start by removing the beans from their pods. When you have a pile of pale green beans, put them into some lightly salted boiling water for around four minutes.
Drain the beans when cooked and then run them under cold water to stop them cooking. When they have cooled down, remove the grey skins from each bean. It sounds like effort but it’s honestly just a quick insertion of a finger nail on one side and a gentle squeeze on the other. They just pop right out.

Finely chop the spring onions and roughly chop the basil. In a bowl mix together the beans, spring onions, basil, olive oil and a little salt and pepper.
Toast the bread and then spread the goat’s cheese thickly onto each slice and top with the bean mixture. read more

Beetroot Gratin with Roasted Garlic and Goat’s Cheese Giant Crostini

By 22 Comments

beetroot gratin
I was first introduced to beetroot in its pickled form. This was many years ago and I still enjoy a well vinegared beetroot very much. The first time I tried fresh beetroot I didn’t like it; it was too earthy and nowhere near as acidic enough as I was used to. However my feelings towards this most purple of roots have changed over time and now it’s one of my favourite vegetables. I like to think of this beetroot gratin as a celebration of beetroot; an impressive purple plate of pleasure.

Ingredients

You will need (for two):

  • 500g beetroot
  • Butter, for greasing
  • 150ml double cream
  • 150ml milk
  • 1 clove garlic, finely chopped
  • 1 head garlic
  • Extra virgin olive oil
  • 1 Ciabatta
  • 150g soft goat’s cheese
  • Salt and pepper

Method

Start by peeling and thinly slicing the beetroot. In my experience it’s not a good idea to wear anything that you don’t want turning pink. Preheat an oven to 180C.

Lightly grease an ovenproof dish and layer up the beetroot adding a little chopped garlic, salt and pepper between each layer. Finish with a layer of beetroot. 

Mix together the cream and the milk, pour this over the beetroot then place in the oven for 45-50 minutes.

While the gratin is cooking take the head of garlic and slice off about the top fifth so that the inside cloves are exposed. Peel off any excess papery skin but leave enough to hold the head together. Place the head on some foil and drizzle over a little olive oil and some salt and pepper. Wrap the head up in the foil and roast for around 30 minutes in the oven. Check that the garlic is cooked by trying to squeeze the cloves out of their skins; they should pop out easily. Wait for the garlic to cool down a little before squeezing out all of the cloves and mashing with some more olive oil and salt and pepper to form a paste. read more

Feta and Mint Potato Croquettes

By 16 Comments

feta and mint potato croquettes
A few days ago it really felt like spring had arrived. I got a bit excited and even opened a window to let some fresh spring air in. It was still pretty chilly but I didn’t care; there were daffodils, bumblebees and the smell of blossom in the air. When this seasonal change happens I find myself craving ripe tomato salads, ratatouille and barbecues. Sadly none of these were on offer but not to worry as I had some mint and feta cheese. There’s something about mint which makes me feel instantly happy.

Ingredients

You will need (for 4-6 croquettes):

  • 6 medium potatoes
  • Small knob of butter
  • 120g feta cheese
  • A few sprigs of mint
  • Salt and pepper
  • Seasoned flour
  • 1 egg
  • Breadcrumbs

Method

Start by peeling the potatoes and chopping them up to roughly same sized pieces. Put these on to boil in salted water until they are soft. Drain and then mash the potatoes with the butter and some salt and pepper. Crumble the feta and chop the mint then stir them both into the potato.

Roll the potato mixture into tubes, balls, squares or whatever takes your fancy. Put the seasoned flour in a bowl, the egg in another bowl (beaten) and the breadcrumbs in a different bowl. Put each croquette into the flour, then egg, then breadcrumbs. When they are all well coated fry them in a little oil in a pan on a medium/high heat until golden brown all over then drain on some kitchen paper. read more

Ploughman’s; is there a better luncheon?

By 29 Comments

On a cold winter’s day after having the wind whip around your face for a few hours it is essential to come back to a fantastic lunch. Perhaps a bowl of warm soup and crusty bread, maybe a lovely pasty or pie. For me, there is no better lunch than a ploughman’s. I’m not sure why it’s called as such but I’m guessing it’s something to do with ploughing. Which, incidentally I have tried my hand at before and it’s safe to say I won’t be quitting my day job. read more

Mushroom Soup with Grilled Wild Mushrooms and Blue Cheese Croutons

By 18 Comments

Mushroom Soup with Grilled Wild Mushrooms and Blue Cheese Croutons
There’s plenty of inspiration around at the moment for your Brussels sprouts, turkey, leftovers and the like. The thing I find my fridge full of, at this time of year particularly is cheese. Don’t get me wrong I will happily eat it all on its own or with copious pickled onions but when you’re preparing for a week of non-stop eating it’s nice to have something light and fresh to get things going. This recipe also helps to make a small dent in the side of any cheese mountain you may be harbouring.

You will need (for 2 bowls):
1 onion, roughly chopped
Butter
300g mushrooms, any will do but I used Portobello
A few sprigs of thyme, leaves removed
400ml vegetable stock
150ml milk
Salt and pepper
Small handful wild mushrooms
1 small baguette
Blue cheese

Start by frying the onion in a small knob of butter until softened. If using Portobello mushrooms I always peel them; mostly because I immensely enjoy doing it. Chop the mushrooms and add them to the onion and cook for a few minutes until they release some of their water. Add the thyme leaves, vegetable stock and milk, cover and cook for about 10 minutes or until the mushrooms are soft. Blend the soup, season and then return to the heat to keep warm while you make the croutons. read more

Spring Green and Bacon Potato Cakes with Cheddar and Chive Sauce

By 23 Comments

spring green and bacon potato cake
Spring greens offer so much in their name. They suggest that either spring is here or is just around the corner, they have disguised their cabbage relations with their seasonal pseudonym. I happen to think that spring greens also deliver a lot. They look shrivelled and unwelcoming with their leaves closed to the outside world but once you start to snap them off and slice them up they are wonderfully versatile. As a relation to the cabbage, spring greens lend themselves particularly well to a pairing with bacon. Spring greens and bacon are a delectable combination but don’t make for much of a meal on their own. However, when mixed into some mashed potato and smothered in a rich cheese and chive sauce, what a meal it makes.   
For the potato cakes:
600g potatoes (Maris Piper are ideal)
£0.54
Milk and butter (for the mash)
£0.20
6 rashers smoked, streaky bacon
£1.50
4-5 big leaves savoy cabbage (or Spring greens)
£0.20
Salt and pepper
£0.02
For the cheese sauce:
25g butter
£0.15
25g plain flour
£0.02
300ml milk
£0.10
75g strong cheddar cheese
£0.85
Small handful fresh chopped chives
£0.40
Total
£3.98

 
First and foremost make some mashed potato. Maris Pipers I found to be particularly good; they are fluffy enough to make mash like a cloud and yet waxy enough to hold the greens and bacon in. Mash your potatoes as you see fit; add milk, butter, cream and anything you fancy but don’t forget the salt and pepper. While the potatoes are boiling away, slice some bacon and fry in a pan. Snap the leaves of the spring greens off and shred it finely. Add to the bacon and carry on frying until lovely and golden. For two people I used four rashers of bacon and five large spring green leaves. read more

Onion Squash and Blue Cheese Risotto

By 18 Comments

What is it about a squash that makes you warm from the inside out as you enjoy its beautiful sweet flesh. It could be the bright orange colour, a welcome sight amidst all the greens and browns of autumn. It could be the way it goes with pretty much everything: it can be soup, stew, curry, pudding; the list is endless, although I’ve not heard of anyone making squash gin or squash vodka. I had heard that the onion squash was the nicest of all the squashes as it has the most flavour. For me I think it is the sweetest and brightest of the lot. read more


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