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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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Orange and Rosemary Martini

February 28, 2017 By All That I'm Eating 16 Comments

I’ll stick a herb in pretty much anything and adding or infusing herbs in drinks or cocktails is always delicious. My Orange and Rosemary Martini is particularly excellent for two reasons: first, it uses those fantastic big oranges that you can get at this time of year and second, that faint hint of rosemary is so distinctive it makes for a really refreshing martini. It looks inviting, it’s easy to make and the flavours take the edge of a plain martini (which I can find a bit harsh). This would work really well with leftover rosemary in the back of the fridge, or those sprigs you popped in the freezer. However you make it, and you should, make sure you’ve got a nice comfy chair and a book ready and waiting. read more

Filed Under: Cocktails, Drinks, February, Fruit, Herbs, Orange, Recipes By Month, Rosemary, Seasons, Winter Tagged With: cocktail, gin, herbs, martini

Spring Carrots with Crème Fraîche and Herbs

June 8, 2014 By All That I'm Eating 12 Comments

spring carrots
Carrots seem to be in my fridge no matter what time of year it is. Earlier in the year and around this time they are skinny spring carrots bought or delivered with their huge green fronds still attached. In the autumn and winter months they are the sturdier, larger carrots which are essential for roasting, stewing and making into a hot soup. I do sometimes find myself at a loss for what to do with spring carrots; other than nibbling on them as they are or serving simply with butter. I needed to find something new to try, something to cut through but complement their sweetness: a recipe for spring carrots with crème fraîche and herbs. 

Ingredients

You will need (as a side dish for two):

  • 1 small bunch spring carrots
  • 3-4 spring onions
  • Few sprigs fresh oregano, dill and parsley
  • Olive oil for cooking
  • Juice 1/2 lemon
  • 100ml crème fraîche
  • Salt and pepper

Method

Scrub the carrots. Bring a large pan of salted water to the boil and add the carrots. Boil for around 10 minutes or until soft but still with a little bite.

While the carrots are cooking, slice the spring onions finely and then gently fry in a small frying pan in a little olive oil until softened but not brown.

Drain the carrots and put to one side.

Add the lemon juice, herbs and salt and pepper to the spring onions, keeping it on a low heat, then mix in the crème fraîche. Allow it to warm through a little. read more

Filed Under: Carrot, Dill, Fruit, Herbs, June, Lemon, Onion, Oregano, Parsley, Quick Recipes, Recipes By Month, Seasons, Summer, Vegetables, Vegetarian Tagged With: herbs, recipe, vegetables

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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