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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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Onion Squash and Blue Cheese Risotto

November 16, 2011 By All That I'm Eating 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

Filed Under: Autumn, Cheese, Dairy & Eggs, Dinner, Garlic, November, Onion, Recipes By Month, Risotto, Seasons, Squash, Vegetables, Vegetarian Tagged With: Cheese, dinner, recipe

Purple Cauliflower Cheese

September 15, 2011 By All That I'm Eating 12 Comments

When you have a cauliflower and you add a little cheese you can’t fail to make something unfathomably gorgeous. There is no other place I know of that you can get a purple cauliflower apart from my local farmers’ market. If you saw it at a glance you may have to do a double take to reassure yourself that it is real. 

I think the cauliflower is a very lucky vegetable. It’s no looker but I’m yet to meet someone who doesn’t think the union of cauliflower and cheese is glorious. Being purple as opposed to its equally delicious, much paler, white cousin adds something extra to what might otherwise have been a beige overload on the side of the plate.  read more

Filed Under: Autumn, Bay, Cauliflower, Cheese, Dairy & Eggs, Dinner, Herbs, Recipes By Month, Seasons, September, Vegetables, Vegetarian Tagged With: Cheese, dinner, recipe

Purple French Beans with Steak

August 24, 2011 By All That I'm Eating 10 Comments

Purple French Beans
I planted eighteen broad bean seeds under their little cloches back in March and I had eighteen successful broad bean plants come up giving me lovely green pods all of July and early August. I planted eighteen French purple bean seeds under their little cloches and I had two plants come up. I’m not sure it was my year for these little chaps.

Fortunately the two little plants that managed to battle the elements (and the neighbours heavy pawed cat) were rather heavily laden and so I had enough to make a meal. They are such a dark colour and look so lovely in the garden it was a shame to pick them. The plant is also a fantastic purpley green. 

I topped and tailed the beans and steamed them gently. I was hoping this would retain some of their purple colour but, unfortunately, they went entirely green! I find that beans are extremely happy with a little lemon juice. I melted a little butter and fried some chopped shallot then squeezed in a little lemon juice to sharpen it up. read more

Filed Under: August, Beef, Dinner, Gardening, Green Beans, Meat & Fish, Recipes By Month, Seasons, Summer, Vegetables Tagged With: beef, dinner, gardening, recipe

Venison Burgers, Chips and Purple Sprouting

March 28, 2011 By All That I'm Eating 9 Comments

It was a picturesque morning when I hopped on the bicycle and cycled to the farmers’ market. On setting off I was very pleased with myself for saving the planet and burning calories at the same time. The sun was shining, the birds were singing and I was thoroughly convinced I was the modern day Snow White. It wasn’t particularly far or mountainous but to say I arrived less than glamorous and somewhat flustered would be an understatement. Let’s just say there was a bumble bee that seemed certain its hive was my nostril.  read more

Filed Under: Broccoli, Carrot, Dinner, Game, Herbs, March, Meat & Fish, Onion, Potatoes, Recipes By Month, Rosemary, Seasons, Spring, Vegetables, Venison Tagged With: burger, dinner, game, recipe

Aubergine Curry

March 16, 2011 By All That I'm Eating 10 Comments

Spice mix for curry
Every time I have attempted to make a curry I have always been disappointed. I had almost given up when I got a craving for aubergines and a desire for spice. This turned out to be a subtle and fragrant aubergine curry rather than a powerful and punchy dish. At the market there is a kind man who sells all the spices you could ever need. I purchased what I knew; coriander, cardamom, cumin, mustard and turmeric. I have since been back and purchased an awful lot more. I’m a bit of an onion fiend. If I had my way and the smell was tolerable for everyone else I’d happily munch through one like an apple. However as this might be considered unusual I try to cram as many onions into my food as possible. Some recipes call for a can of tomatoes but I wanted more texture and decided to use both fresh and tinned. Sometimes tomato seeds can add a nice bit of acidity to a meal but some meals are better without them. I used to read recipes that said to remove the seeds from the tomatoes and it filled me with dread. I persevered and having now mastered tomato seed removal I have to say it can be done in no time at all. Don’t get all caught up in appearance is my advice and forget any equipment, your hands are the best tools for the job.

Ingredients

You will need (for five to six large portions):

  • 1/2 a teaspoon each of cardamom, mustard seeds, cumin and turmeric
  • 1 teaspoon of coriander seeds 
  • salt and pepper 
  • 2 large aubergines, in roughly chopped
  • 4 onions, sliced
  • 4 large garlic cloves
  • Oil for frying
  • 4 tomatoes, seeds removed and quartered
  • 1 tin tomatoes
  • 2 chillies, sliced (add more or less depending on how hot you like it)
  • 1 tin coconut milk
  • 300ml vegetable stock
  • Large handful coriander, roughly chopped

Method

Add all the spices and salt and pepper to a pestle and mortar and grind them up. The smell is so fresh.

I have a real aversion to soggy, slimy, sloppy aubergines and so to prevent my distress I always cook them separately first. In this case I griddled them to give them a characteristic smoky flavour. Don’t add oil to the aubergine, I find the oil soaks in too much. I have found that for some recipes soaking the aubergines in salt is absolutely necessary but in this recipe, not so much. 

Sweat the onion and garlic in a little oil until they look fairly sumptuous and then add the spices. Stir until your nostrils are dancing. read more

Filed Under: Aubergine, Curry, Dinner, Garlic, Horseradish & Mustard, March, Onion, Recipes By Month, Seasons, Spices, Spring, Store Cupboard, Tomatoes, Vegan, Vegetables, Vegetarian Tagged With: aubergine, dinner, recipe

Purple Sprouting Broccoli and Bacon Pasta

February 23, 2011 By All That I'm Eating 16 Comments

collar bacon, local cheese and broccoli
The first of the season purple sprouting broccoli was standing tall and proud at the Farmers’ Market letting us all know that Spring is just around the corner. Everyone wanted some of this majestic member of the Brassica family.  In order to celebrate the first greens of the year there was only one companion up to the job – extra mature Cheddar cheese. To make it a glorious trio I bought some excellent collar bacon. This is one of those recipes where if you don’t fancy as much cheese you can leave it out, if you want more bacon put it in or if you have some cauliflower lying around later on in the year it would do just as well. 

Ingredients

To feed 4 people I used:

  • 3 bunches of purple sprouting cut into stems and leaves
  • 6 rashers of collar bacon diced
  • 1 wedge of strong Cheddar cheese grated
  • 235g cottage cheese
  • 2 tablespoons single cream
  • 400g pasta
  • Salt and pepper
  • read more

    Filed Under: Bacon, Broccoli, Cheese, Dairy & Eggs, Dinner, February, Meat & Fish, Pasta, Recipes By Month, Seasons, Vegetables, Winter Tagged With: Bacon, broccoli, dinner, recipe

    Beef, Vegetable and Red Wine stew

    November 3, 2010 By All That I'm Eating 9 Comments

    beef stew vegetable mix
    I needed something slow cooked and full of goodness. Fortunately I had a fridge full of treats from the farmers’ market. I had some seriously good braising steak from Challow Hill and a congregation of fantastic veg from the greengrocer.

    Ingredients

    What you will need (for four to six portions):

    • Braising steak (at least 500-750g)
    • Seasoned flour
    • Vegetables of your choice – carrots, swede, onions, leeks, pasnips – a few good handfuls of each
    • Potatoes – 4-6 medium
    • Red wine (1 small glass)
    • Stock (750ml)
    • Oil and seasoning

    Method

    Cut up the steaks and roll them in seasoned flour. Fry them in a pan that you can also then put in the oven. Keep all the goodness in one place. I am not fortunate to own one of these modern day contraptions.

    Get chopping! It’s not that bad once you get going and you get lots of goodies to go straight into the compost bin. It’s true when they say you don’t get something for nothing.

    Into my cauldron of lusciousness I added a healthy (large) glass of red wine, a stock cube (I know, I’m sorry) and some water. I threw in a bay leaf for good measure and a load of seasoning. I find when I think I’ve seasoned enough, I season some more. read more

    Filed Under: Autumn, Bay, Beef, Carrot, Dinner, Drinks, Herbs, Leek, Meat & Fish, November, Onion, Parsnip, Potatoes, Recipes By Month, Seasons, Vegetables, Wine Tagged With: beef, dinner, recipe

    Seasonal Stir Fry

    October 7, 2010 By All That I'm Eating 9 Comments

    ingredients for stir fry
    It is almost the end of the week and time to use all that is left in the fridge to make room for all next weeks new and exciting food. Trips to delicatessens and markets have been planned in. I found some stir fry strips lurking in the freezer that I had bought from a lovely lady from Challow Hill Meats at the farmers’ market. This meal seems somehow to always be ready at just the right time, it all comes together precisely at the end.

    Ingredients

    What you will need (for 2):

    • Stir fry strips or other thinly sliced steak
    • Vegetables of your choice, I used onion, garlic, ginger, sweetcorn, carrots, spring onion and spinach
    • Noodles
    • Soy sauce
    • Lemon or lime
    • Oil, preferably vegetable or groundnut
    • Salt and pepper

    Method

    I was lucky enough to strike up a conversation with the lady from Challow Hill Meats and she told me the story of her stir fry strips. She explained to me that when cutting the sirloin and the fillet off she was left with all these bits of meat. They used to go into the meat for stewing etc. Then she put them up for sale as I buy them now and I couldn’t be more pleased. The perfect amount of meat, of excellent quality and cut, ready sliced and for £1.84. Who can moan about that?
    To make the most of these little bits of loveliness I let them marinate in salt, pepper and soya sauce while I cut up all my vegetables. read more

    Filed Under: Autumn, Beef, Carrot, Dinner, Garlic, Meat & Fish, Noodles, October, Onion, Quick Recipes, Recipes By Month, Seasons, Store Cupboard, Vegetables Tagged With: beef, dinner, recipe

    Quick Cheat Risotto and Roasted Vegetables

    October 1, 2010 By All That I'm Eating 6 Comments

    Apparently I have become a magnet for books and other similar reading materials. Old and new, modern and traditional, there is not a manuscript that passes me by without a glance or sometimes a purchase. Because of this new exponential accumulation I needed to reorganise and rearrange my boudoir in preparation for a charming new bookcase I had clapped my eyes upon. I wrestled with the idea of what to have for dinner and I knew this rearrangement would take many hours. Do I have a quick sandwich and feel an intense sense of disappointment or…Quick cheats risotto and roasted veg. read more

    Filed Under: Autumn, Bacon, Bay, Beetroot, Dinner, Garlic, Herbs, Meat & Fish, October, Onion, Oregano, Recipes By Month, Risotto, Seasons, Tomatoes, Vegetables Tagged With: dinner, recipe, vegetables

    Baked Marrow

    September 28, 2010 By All That I'm Eating 2 Comments

    sliced marrow

    What to do with quite a significant sized marrow, no time and a fridge full of food but nothing to eat. It was then that I remembered the very wise man who sold me the marrow in the first place. He recommended a baked marrow but not to cut it down the middle and then stuff it as one might expect but to go about it as follows.

    Ingredients You will need (for four):

  • 1 marrow
  • Olive oil
  • Salt and pepper
  • Small handful fresh mint
  • 500g beef mince
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small chilli, finely chopped
  • Small handful dill, roughly torn
  • read more

    Filed Under: Autumn, Beef, Dill, Dinner, Garlic, Herbs, Marrow, Meat & Fish, Mint, Onion, Recipes By Month, Seasons, September, Spices, Store Cupboard, Vegetables Tagged With: dinner, recipe, vegetables

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    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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