All That I'm Eating

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

Easter Biscuits

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Biscuit mix

A good biscuit is an excellent thing. Golden brown, buttery and crisp makes a good biscuit for me. I discovered this recipe when rifling through recipes with my Nana. It seems fitting to make Easter biscuits at this time of year! They are so easy to make, wonderfully simple and have lovely subtle flavours.

Ingredients

To make your own Easter biscuits you will need:
  • 75g margarine
  • 75g caster sugar
  • 150g self raising flour
  • 1 egg split into yolk and white
  • Zest of 1 lemon
  • Pinch of cinnamon
  • 25g currants

Method

Cream the margarine and sugar together in a bowl until smooth and then mix in the egg yolk. Sift the flour and cinnamon into the margarine mix and stir in.

Add the currants and lemon zest and bring the biscuit mix together into a ball. You might need your hands for this bit! Dust a surface with flour and roll the biscuit mix out until about 1/2 a centimetre thick. Cut the biscuits out with a fluted biscuit cutter (Nana says they must not be plain edged!) and put each one onto a greased baking tray. read more

Granny’s Millionaires Shortbread

By 9 Comments

Melting chocolate for shortbread
When I was younger and there was a school holiday I would be with my Granny in her kitchen. We made everything together and it was almost always successful. We still make things together now and my Grandad still sits in the lounge wondering what on earth we will come out of the kitchen with next. He seems happy to be taste tester! We had decided to make millionaires shortbread because I loved it so much and still do. The shortbread went in the oven and the waiting game began as the house filled with delicious smells. We were all licking our lips. The caramel was made all golden and creamy and got spread on top of the shortbread like a blanket. We waited some more. The chocolate was melted and spooned generously out over the top. Some more waiting took place.

With the chocolate set, the kettle was on. The tea was in the pot and the milk in the cups. My Granny had had the foresight to cut the shortbread into pieces before the caramel and chocolate had set and three glorious pieces were put on a plate. 

It is a good thing that neither of my grandparents have false teeth. The hardness of that caramel would have ensured we were finding bits of false enamel in the lounge for months to come. I was at the age where loose teeth were commonplace and I’m surprised I didn’t lose them all with the first bite. We all looked at each other, somewhat relieved at the lack of shattering teeth noises and decided we would give our best efforts to the birds. Who knows how many beaks got broken.  As far as I’m concerned, if my Granny had had a caramel failure then there was no way I could be successful. She has culinary bravery that I know not. However, despite all my concerns I tried it again. 

Ingredients

You will need (for 8 pieces of Millionaire’s Shortbread):
  • 125g margarine or butter
  • 75g caster sugar
  • 50g cornflour
  • 150g plain flour

For the caramel

  • 100g margarine or butter
  • 75g caster sugar
  • 1 tbsp golden syrup
  • 1/4 small can evaporated milk

For the topping

  • 150g dark chocolate

Method 

If you want to play toffee roulette, then here’s how.  You’ll need to beat together the margarine with the caster sugar. When fluffy, sieve in the cornflour and plain flour. Bring it together how you want your shortbread to be. I like mine crumbly so I leave it like big breadcrumbs. Press into a greased tin and bake at 150C for 30-40 minutes. For the dreaded caramel, put the margarine, sugar, golden syrup and evaporated milk into a pan and heat until the sugar has dissolved. Bring the mixture to the boil, (it smells like everything good is happening in the pan) boil it for 10 minutes and do not abandon it. Stir it continuously. It doesn’t matter if the doorbell rings or the dog wants to go out because you’ll feel far worse regret from abandoning your caramel. Be careful as the mixture tends to gain volume with alarming ferociousness. After 7-8 minutes it will darken in colour and you really need to make sure it doesn’t catch at the bottom. 

Perhaps I’m taking the caramel part a little seriously but I wasn’t risking losing my precious gnashers. Spoon the caramel out onto the shortbread base and spread out with the back of the spoon.

Melt yourself some chocolate in a small bowl over some gently simmering water; I went for dark but whatever is your favourite, and pour this on top of the caramel.  read more

Venison Burgers, Chips and Purple Sprouting

By 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

Aubergine Curry

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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

Panettone and Marmalade Bread and Butter Pudding

By 14 Comments

ingredients for panettone bread and butter pudding
There are some things that are tasty on their own but become even more so when transformed into a soft, squidgy, sumptuous (and very traditional) bread and butter pudding. This wonderful celebration of stale bread is one of my favourite puddings. It is exactly what you want from a pudding; sweet, light but also filling, warm and most importantly delicious. I think to describe it as stodgy is highly unfair.

Ingredients

You will need (for four):
  • One large panettone
  • Butter
  • Marmalade
  • Nutmeg
  • 125g sugar
  • 3 large egg yolks
  • 2 large eggs
  • 275ml double cream
  • 250ml milk

Method

For this particular bread and butter pudding I used a Panettone that had been hanging around the back of the cupboard, some tangy marmalade that my Great Auntie had made, butter (a given) and a grating of nutmeg. I’ve not sliced a Panettone before but it was rather successful and very conveniently the slices snuggled into the dish like they were made for each other. Each slice was buttered, marmaladed and nutmegged before it went into the dish – marmalade side up. 

To make the custard (which is thinner than if you would be making it to pour) whisk the egg yolks, eggs and sugar together and then whisk in the milk and cream. I have tried the custards where you heat the milk and cream first and I think it makes no real difference. This way is much quicker and easier.

Pour the custard over the bread and leave it to rest for 20-30 minutes so that the custard has a chance to seep into the bread and make a gooey mess. I find you’ll probably need to push the bread into the custard to ensure it all gets a good bathing. read more

Purple Sprouting Broccoli and Bacon Pasta

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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

    Chicken Liver Pâté

    By 9 Comments

    Pesto, hummus and bread are just a few examples of things that if you make yourself, couldn’t be further from the shop bought version. Chicken liver pâté is another. I have long had an affection for this most accepted of offal and I felt it was about time I got myself some to see how a homemade one compares. I couldn’t have asked for better livers. They were free range, organic and fresh as you could ask for. I never eat supermarket chicken and so the money I would have spent on that I spend on farmers’ market chicken and just eat it less often.
    This recipe took me about 10 minutes to make so if you find yourself with the opportunity to buy livers, do so. read more

    Chocolate Concrete

    By 26 Comments

    Chocolate Concrete - an old school recipe
    I was on my daily ramble (more like scramble) through the countryside this morning. It was exceptionally blustery. If I had tried to open my umbrella to shield myself from the onslaught of rain I feel quite certain there would have been a Mary Poppins moment. There was only one thing I could think about whilst battling the elements…Chocolate Concrete. Chocolate concrete is an old school recipe that I got from my Granny. There’s nothing quite like this recipe, it’s so versatile, quick and easy to make. I probably make it once a fortnight and it gets consumed like there’s no tomorrow. 

    Ingredients

    For enough to last less greedy families than mine you’ll need:

    • 12oz/300g Margarine
    • 120z/300g Sugar
    • 2oz/50g Cocoa
    • 16oz/400g Plain flour
    • 1/2 tsp Vanilla Extract

    Method

    All you need do is to melt the margarine and add the vanilla extract to it. Sieve all the other ingredients into a bowl and mix them up. Mix the melted margarine into this.

    When you do this you’ll be convinced that it’ll never mix and there’s far too much flour and cocoa and that I’m a fool. Just keep on going and soon it’ll look like the above.

    Put this into a tin, brush the top with water and then sprinkle with sugar – this gives it a nice crust on top. Bake at about 150C for 15-20 minutes or until firm when pressed. read more

    Jerusalem Artichoke and Leek Soup with Collar bacon

    By 10 Comments

    Jerusalem artichokes

    I can see how some might think I’ve recently become obsessed with soup. This is not true but it seems the most appropriate thing to slurp in January. One thing I am obsessed with is Jerusalem artichokes.
    Despite their unsociable side effects they are one of my absolute favourite vegetables. Unfortunately I can never seem to get my hands on them or they all get snaffled up by abdominally superior individuals before I can get to them. When I can get them though I always do.

    I wrestled for my ugly roots knowing full well they were going to be blended with some leeks. I managed to get 400g of artichokes and 2 leeks. It cost me £1.50. This dish ended up serving four people a light lunch. Bargain. read more

    Celeriac, Leek and Apple soup

    By 12 Comments

    A new year and many resolutions to break. I decided to start with good intentions however with a fresh, earthy and filling soup.
    It had three main ingredients; celeriac, leek and apple. To be frank and somewhat rude, the celeriac is not a looker. If you’ve been through life without the celeriac, please overlook its brutal looks in favour of its wonderful flavour. My apple was half a Russet and half a Kentish somethingorother and rather strikingly large. My leeks were still covered in mud and had a little frost still left from picking in the green ends.
    The Farmers’ Market can offer these things in a way that nothing else can. It is for vegetables like this and a hundred other reasons why I love it so much. read more

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