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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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Smoked Chicken Caesar Salad

August 8, 2018 By All That I'm Eating 8 Comments

There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well iced beverage outside. As green beans are in season at the moment it would have been rude not to add a handful. read more

Filed Under: August, Budget Meals, Cheese, Chicken, Dinner, Green Beans, Meat & Fish, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables Tagged With: chicken, recipe, salad

Simple BBQ Sides

July 25, 2018 By All That I'm Eating 8 Comments

Simple BBQ Sides

We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.

Mustard Pickled Cucumber

You will need (for two as a side): read more

Filed Under: Dinner, Horseradish & Mustard, July, Oregano, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Tomatoes, Vegetables, Vegetarian Tagged With: BBQ, recipe, salad

Harissa Lamb with Tabbouleh

June 10, 2016 By All That I'm Eating 13 Comments

When it’s hot in the day but slightly cooler in the evenings, sometimes a salad doesn’t quite cut it; I’m after something with a little warmth and zing for those colder evenings. This Harissa Lamb with Tabbouleh came about for two reasons: firstly I had some harissa paste leftover from a previous chicken version and secondly I had two lamb steaks which were crying out for some Middle Eastern flavours. Also, this recipe is part of an upcoming post where I look at eating organic on a budget so it worked out really well to use up some lovely veg and herbs I had in the kitchen. Also, if you make double the amount of tabbouleh it’s great for lunch the next day, particularly with some toasted pitta bread and hummus. read more

Filed Under: Dinner, Fruit, Herbs, June, Lamb, Lemon, Meat & Fish, Mint, Onion, Parsley, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Tomatoes, Vegetables Tagged With: dinner, recipe, salad

Beetroot, Lentil and Bergamot Lemon Salad

March 18, 2016 By All That I'm Eating 14 Comments

Beetroot, Lentil and Bergamot Lemon Salad

I’ll be honest, salads don’t tend to excite me very much. Don’t get me wrong, I appreciate the freshness a few leaves bring on the side of something else but as a standalone dish, it’s not really for me. However, things have changed and I’ve started to make, what I would call, more ‘bulky’ salads. This particular combination of beetroot, lentil and bergamot lemon is so colourful and combined with a bit of goat’s cheese is equally good warm or cold.

You will need (for two large salads): read more

Filed Under: Beetroot, Cheese, Dairy & Eggs, Fruit, Lemon, Lentils, Lunch, March, Recipes By Month, Salad, Seasons, Spring, Store Cupboard, Vegetables Tagged With: Beetroot, lunch, recipe, salad

Broad Bean and Feta Smash with Cucumber, Lettuce and Dill Salad

August 12, 2014 By All That I'm Eating 4 Comments

Broad Bean and Feta Smash with Cucumber Dill Salad
It’s all about green beans and peas at the moment and a veg box delivery last week left me with beans coming out of my ears! I wanted to put them on toast to make them go as far as possible so I tried out a broad bean and feta smash. I like the slightly odd bitterness from broad beans and it goes so well with salty feta cheese. The cucumber and dill salad on the side adds real sweetness and freshness to the meal. It’s super quick to make too so you won’t be stuck in the kitchen when you want to be outside; perfect for summer.

Ingredients

You will need (for two):

  • Large handful broad beans, podded
  • 100g feta, cubed
  • Extra virgin olive oil
  • 1 small garlic clove, crushed
  • Salt and pepper
  • Small handful mint leaves, finely chopped

  • 1 ciabatta
  • 1 small cucumber, sliced
  • 1 lettuce, shredded
  • Small handful dill, finely chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 1/2 tsp sugar
  • Salt and pepper

Method

Start by adding the broad beans to a pan of lightly salted boiling water and cooking them for 3-4 minutes. Drain the beans and rinse under cold water before peeling off the grey skins on the outside.

Put the broad beans into a bowl with the feta, a drizzle of olive oil, the garlic, salt, pepper and mint. Mash it all together so it is slightly combined but still chunky. Put to one side.

Bake the ciabatta according to packet instructions then cut into slices.

Put the cucumber and lettuce into a serving bowl. read more

Filed Under: August, Bread, Broad Bean, Cheese, Cucumber, Dairy & Eggs, Dill, Garlic, Herbs, Lettuce, Lunch, Quick Recipes, Recipes By Month, Salad, Seasons, Summer, Vegetables, Vegetarian Tagged With: lunch, recipe, salad

Greek Salad, Hummus and Pitta Bread

July 17, 2014 By All That I'm Eating 9 Comments

Greek Salad, Hummus and Pitta Bread
I don’t know about you but I find it difficult to know what to cook when it’s hot. I don’t want to be hanging around the oven or hob making unnecessary heat but I also don’t want to eat cold food all the time. The worst thing about it is having to do the washing up (no dishwasher in my house!) when all you really want to do is sit outside. I think this meal of Greek salad, hummus and pitta bread is a great compromise; there isn’t too much clearing up afterwards and the toasted pitta bread means that it’s not an entirely cold meal.

Ingredients

You will need (for four):

  • Pitta breads  £0.50

For the hummus:

  • 1 can chickpeas  £0.65
  • 1 garlic clove  £0.03
  • 2 tbsp extra virgin olive oil  £0.10
  • 1 tsp peanut butter  £0.10
  • Salt and pepper  £0.10

For the Greek salad:

  • 1/2 cucumber, sliced  £0.30
  • 3-4 tomatoes, sliced  £0.50
  • 1 small onion, sliced  £0.10
  • 1 small lettuce, chopped  £0.40
  • 1 pack mixed olives and feta  £2.20
  • 1-2 tbsp extra virgin olive oil  £0.10
  • 1 tsp dried oregano  £0.05

    Total £5.13

Method

Start by adding all the ingredients for the hummus to a food processor and blending until smooth. If the hummus is a little thick you can add a little extra oil or a small amount of hot water.

Mix all the ingredients for the salad together, except the olives, then top with the olive and feta mix.

Heat up the pitta breads according to packet instructions.

Pour a little extra virgin olive oil over the salad and sprinkle over the chopped oregano and a little salt and pepper. read more

Filed Under: Beans, Budget Meals, Cheese, Cucumber, Dairy & Eggs, Herbs, July, Lettuce, Lunch, Olives, Onion, Oregano, Recipes By Month, Salad, Seasons, Store Cupboard, Summer, Tomatoes, Vegetables, Vegetarian Tagged With: budget meals, recipe, salad

Chicory, Walnut and Pomegranate Salad with Walnut and Clementine Dressing

December 5, 2013 By All That I'm Eating 11 Comments

chicory walnut pomegranate salad with clementine dressing
At this most wonderful time of year I would estimate that I’m around 10% booze, 20% pastry, 40% cheese, 10% bacon wrapped sausages and 20% mince meat. It’s not a good look. The thought of tucking into a cucumber really doesn’t appeal to me. Not at all. No. If I am in need of some cleansing and a break from all the indulgence it still has to be in keeping with the season. Hence walnuts, clementines and pomegranates all become great mates through the vehicle of chicory.

Ingredients

You will need (for 2 as a light main, for 4 as a side):
2 chicory heads
Small handful walnuts
1/2 pomegranate
2 tbsp walnut oil
1 tbsp extra virgin olive oil
1 clementine
Salt and pepper

Method

Chop up the chicory so you have individual leaves. Arrange these on a large plate so everyone can dig in.

Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.

Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.

Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad. read more

Filed Under: Chicory, Christmas, Clementine, December, Fruit, Lunch, Nuts & Seeds, Occasions, Pomegranate, Quick Recipes, Recipes By Month, Salad, Seasons, Store Cupboard, Vegan, Vegetarian, Winter Tagged With: christmas, recipe, salad

Heritage Tomato and Mozzarella Salad with Basil Dressing

August 14, 2012 By All That I'm Eating 27 Comments

Heritage Tomato and Mozzarella Salad - close up
Wonderful, glorious, British tomatoes are what summer is all about as far as I’m concerned. In the month of August if there isn’t a tomato in the house then there’s something wrong. Big ones, small ones and funny shaped ones it doesn’t matter I love them all. I have grown my own this year and am waiting for them to ripen at the moment but I was very lucky to have got my hands on some more unusual varieties.

When you are faced with such a selection of colours and shapes of tomatoes some can be quite astonishing. I was convinced that some fool had put a few large chillies into the crate and I decided to ignore them, until, on closer inspection they turned out indeed to be tomatoes. It was surprisingly nice to rummage through the crate of tomatoes not knowing what you might come across next and there’s only one way to make the most of them.

You will need (for two):
A selection of tomatoes (don’t refrigerate them)
1 ball mozzarella
Small handful basil
4-5tbsp olive oil
Salt and pepper read more

Filed Under: August, Basil, Cheese, Dairy & Eggs, Herbs, Lunch, Recipes By Month, Salad, Seasons, Summer, Tomatoes, Vegetables, Vegetarian Tagged With: lunch, recipe, salad, tomatoes

Smoked Trout and Potato Salad

April 7, 2011 By All That I'm Eating 12 Comments

Local smoked trout
I have been doing many things recently that I have not done before. I recently de-boned a chicken, which I was pretty apprehensive about because it was new to me, but I am pleased to confirm it couldn’t have gone better. This recipe is another example of trying to do something I was thoroughly convinced was complicated and time consuming.  I had never previously bought a whole fish and so I bought two strikingly golden smoked trout from the farmers’ market. I wanted something light and filling and so I made a potato salad where the dressing (I suppose you’d call it) was more trout orientated. 

Ingredients

You will need (for one large bowl of salad):
  • 2 smoked trout
  • 500g potatoes, peeled and diced
  • 250g crème fraîche
  • Wholegrain mustard
  • Fresh tarragon, dill and parsley
  • 1 lemon
  • Salt and pepper

Method

I got home and I unwrapped the trout. I looked at it somewhat diffidently and with remarkable concentration. I lopped the heads off and was relieved that it was at least half complete. How do I take the skin off? By now there was a faint glisten of moisture about my brow. Due to its being gutted my life was made awfully easy. I took the bottom fin and gave it a pull. It was like peeling an orange.

I can’t tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I’ve ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters. 

During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made.  read more

Filed Under: April, Dill, Fish, Fruit, Herbs, Horseradish & Mustard, Lemon, Lunch, Meat & Fish, Parsley, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Spring, Store Cupboard, Tarragon, Vegetables Tagged With: lunch, potato, salad

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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