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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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Garlic and Honey Mushrooms

February 17, 2015 By All That I'm Eating 14 Comments

I went to Madrid last year in search of tapas, paella and Rioja and I was not disappointed. I think I ate more often each day I was there than anywhere else I can remember. If memory serves the meals were thus: breakfast, snack at lunch, late lunch, tapas then dinner. Amazing. It took some adjusting on the return home to get used to a mere three meals a day I can tell you. One of the most remarkable meals I had while there was at a roadside restaurant; the sun was going down, it was wonderfully warm and I was complemented on my excellent Spanish. I mean, I can’t be 100% sure the waiter said it was good but I like to think he did. The starter was translated on the menu as garlic and honey mushrooms and I thought I’d have a go at recreating it. read more

Filed Under: Butter, Dairy & Eggs, February, Garlic, Honey, Lunch, Mushrooms, Recipes By Month, Seasons, Store Cupboard, Vegetables, Vegetarian, Winter Tagged With: lunch, mushroom, recipe

Mushroom Soup with Grilled Wild Mushrooms and Blue Cheese Croutons

December 22, 2012 By All That I'm Eating 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

Filed Under: Bread, Cheese, Dairy & Eggs, December, Herbs, Lunch, Mushrooms, Onion, Recipes By Month, Seasons, Soup, Thyme, Vegetables, Vegetarian, Winter Tagged With: Cheese, lunch, mushroom, recipe, soup

An Autumn Picnic 2 of 3: Garlic Butter Mushroom Burgers

November 4, 2012 By All That I'm Eating 14 Comments

Autumn Picnic - Garlic Mushroom Burgers
By now those picnic attendees that are left will be crying out for some sustenance and these garlic mushroom burgers really hit the spot; they are warm, juicy and full of flavour. There are several reasons why I chose to use mushrooms rather than meat: you don’t need to take an extra pan, minimum effort is required for delicious results and I think they are actually nicer! Also they sit happily on the BBQ needing barely any attention so you can get on and enjoy the picnic without having to stand and watch over them.


You will need:

4 large mushrooms Garlic butter (butter, garlic, parsley and black pepper) 4 bread rolls

I prepared the butter before I left by crushing three garlic cloves into about 50g butter and mixing it together with a few sprigs of chopped parsley and some black pepper.
Take the mushrooms and wrap them (gill side up) in some foil so they are completely covered. Put the parcel onto the edge of the BBQ, so it is not directly over the heat, and leave them to soften in their own juices for about 20 minutes. When they are soft put a little of the garlic butter onto the mushroom gills and leave the parcel open so that some of the moisture evaporates. After about five minutes toast the buns on the BBQ and put a mushroom in each bun. read more

Filed Under: Autumn, Bread, Butter, Dairy & Eggs, Dinner, Garlic, Herbs, Lunch, Mushrooms, November, Occasions, Parsley, Picnic, Recipes By Month, Seasons, Vegetables, Vegetarian Tagged With: burger, dinner, lunch, mushroom, picnic

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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