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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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BBQ Lamb Kebabs with Halloumi

August 15, 2019 By All That I'm Eating 14 Comments

Most people would take one look at our barbecue and wonder what on Earth we were thinking when we bought it. As non-seasoned barbecuers we didn’t want to splash the cash and bought pretty much the cheapest barbecue we could find. It’s cast iron, uses coal or wood and has just enough space for food for two or three people and it’s brilliant. Of course, the first ever barbecue was too hot, the second was too cold but we are pros now and not even a bit of rain will stop us.

I love mixing up my own marinades, sauces and spice mixtures to use and my latest invention are these BBQ lamb kebabs. We served them with halloumi and made a sort of Greek inspired pitta. I should point out that I am aware these are not really kebab shaped, they are most certainly burger shaped; but that makes it easier to move them on the grill! read more

Filed Under: August, Cheese, Coriander, Dinner, Herbs, Lamb, Meat & Fish, Quick Recipes, Recipes By Month, Salad, Seasons, Summer Tagged With: BBQ, lamb, summer

Green Summer Vegetable Lasagne

July 24, 2019 By All That I'm Eating 19 Comments

It is important to note that this recipe is not shy on calories. There’s cheese, double cream, lashings of olive oil, layers of pasta and plenty of veg. My green summer vegetable lasagne is quicker to make than a traditional lasagne (there’s no baking) and you can use the sauce with any pasta if you so choose. I like to think that all that green veg negates the calories and I happily ploughed through a whole plate of this. Bear in mind, I am very greedy and although the recipe below says it’s for two, it would definitely stretch to three or four! read more

Filed Under: Basil, Broccoli, Cheese, Cream, Dairy & Eggs, Dinner, Garlic, Green Beans, Herbs, July, Onion, Pasta, Pea, Recipes By Month, Seasons, Spinach, Summer, Vegetables, Vegetarian Tagged With: pasta, summer, vegetarian

My Favourite Summer Recipes

June 27, 2019 By All That I'm Eating 18 Comments

My kitchen is very much an ‘open all the windows’ space in the late spring and summer months. I feel as if I am cooking half outside you see. My favourite summer recipes are those which are quick to make, involve minimal time standing over a hot hob and can be luxuriated over when it comes to eating. At this time of year I get to partake in one of my very favourite kitchen tasks: podding beans and peas. Is it just me who finds it incredibly satisfying?

The sorts of things that will be appearing on our plates often involve punchy dressings, lip smacking marinades, plenty of fresh leaves and any excuse for a potato salad. Below are some of my favourite recipes and ones which I will be turning to for delicious summer meals. read more

Filed Under: June, Meal Planning, Recipes By Month, Seasons, Summer Tagged With: recipe, summer

Mint, Orange and Raspberry Ice Lollies

June 26, 2018 By All That I'm Eating 9 Comments

orange and mint ice lolly

From time to time I get a real craving for something sweet after dinner. I could go and raid the biscuit tin; I have bourbons in there presently and they would go down a treat. But actually, I want something a little healthier and that’s where these mint, orange and raspberry ice lollies come in. They take moments to make and I can grab one from the freezer to cool down in this lovely summery weather we’re having and at the same time satisfy my sweet tooth. I have been growing some mint in the garden beautifully named ‘chocolate mint’ so I used some of that, you can use whatever mint you can get your hands on.

Ingredients

You will need (for 6 ice lollies):

  • 2 handfuls frozen raspberries
  • Orange juice, preferably one with bits that’s good quality
  • Few sprigs fresh mint, finely chopped

Method

Add the frozen raspberries to each of the lolly moulds. Sprinkle the mint between all the moulds too.

Top each lolly up with orange juice until almost at the top before adding the stick and popping in the freezer.

My lollies took about six hours to freeze solid.

You could definitely use fresh raspberries for this if you’d prefer. I liked using the frozen ones as the fruit gets stuck in the moulds meaning you have even distribution of raspberries throughout the lolly when it comes to eating them!

Other combinations of fruit, herbs and juice would be delicious. I’d like to try a strawberry, lemonade and mint combination and would really like to try one with blackcurrants too. The mint gives such a freshness to these lollies and it adds to the cooling too; I added a pretty generous helping so if you’re also a mint lover than add as much as you like! These lollies aren’t as sweet as ones you would buy; there’s no sugar other than that already contained in the fruit and juice so they pack a good amount of sharpness making them really refreshing.

Filed Under: Fruit, Herbs, June, Mint, Orange, Quick Recipes, Raspberry, Recipes By Month, Seasons, Summer Tagged With: fruit, ice lolly, recipe, summer

Five Dipping Sauce recipes that are perfect for Summer

August 9, 2016 By All That I'm Eating 10 Comments

Summer Dip Ideas

The living is easy in summer. Gorgeous fresh produce, long days, and fantastically easy recipes. Create some wonderful dishes that will accompany you while you’re out and about or that you can simply enjoy while sitting at home.

The easiest way to produce some seriously delicious snacks, that are creative and simple to prepare, is to investigate the world of dips. From mayonnaise to sour cream, from pulses to avocados; dips can be healthy, tasty and fun to eat. Here are five ideas to start you on your way – enjoy!

Mayonnaise

Mayonnaise isn’t one of life’s great mysteries. It’s relatively easy to make or you can buy it premade and add something, such as fresh chilli, to spice things up. Patience is the most important ingredient if you’re making it from scratch. Once you’ve broken two egg yolks into a blender add some salt, pepper, crushed garlic (optional) and some olive oil, a drop at a time for the first five drops, and only then let the oil flow in a consistent stream. The mixture will bind and then you can add the wine vinegar and play about with herbs, spices or mustard. To serve, the tried and tested match made in heaven, mayo with chips, never goes a miss.

Guacamole

For a dip with a Mexican twist Guacamole is the obvious answer. You can make this dish as hot as you like, though if you’re entertaining remember that not everyone enjoys tasting the hottest chillies on the Scoville scale! After you’ve combined mashed avocado with diced tomatoes, onions and a few jalapenos add lime or lemon juice, salt and pepper, and, although not strictly Mexican, you can even add some sour cream. Most importantly you’ll have created a super cool dip.

Peppers and Walnuts

The wonderfully sweet taste of red peppers works so well with walnuts. Roast the red peppers, then dice bread and walnuts. Add these ingredients to a blender and add pepper, lemon juice, cumin and a pinch of cayenne pepper to the mix. Taste, taste and then taste again just add a little cayenne at a time, less really is more here. Prepare flatbreads or put some crispy McCain fries in the oven to really complement this dip.

Asian Inspired Mayonnaise

The gentle flavours of ginger, soy sauce and sesame seeds combined with homemade mayonnaise and fresh spring onions make for a very light and tasty dip. You could have this as an accompaniment to barbequed prawns or you can just enjoy this as a dip with crisps. Simply combine all the ingredients in a blender, taste and then serve. It really is as easy as that.

Hummus

Boiled and mashed beans have been the basis of many North African and Middle Eastern dips for centuries. They’re easy to prepare and they’re tasty too. The fantastically delicious hummus is a wonderful combination of crushed chickpeas, tahini (sesame paste) lemon, cumin and garlic. Blend all the ingredients together and you will have created a very moreish dip.

The wonderful thing about hummus is that you can add other flavours, sundried tomatoes are a good idea, or you could be really adventurous and add a variety of crushed nuts to the mix. If you’re looking for colour, roasted beetroot will add a sensational look and taste to your dip.

Dips are easy; you’ll only be limited by your imagination when it comes to preparing these succulent delights. Open your mind, experiment and, most importantly, have some fun!

This is a collaborative featured post. Thank you for supporting the brands that support me.

Filed Under: August, Recipes By Month, Seasons, Summer Tagged With: recipe, summer

Elderflower and Lemon Ice Lollies

July 9, 2014 By All That I'm Eating 13 Comments

We’ve been so lucky with the weather recently, fingers crossed it continues! Sat outside in the sun on a lovely day there’s nothing quite as refreshing as an ice lolly; especially one you can slurp enthusiastically at being ever so proud that you’ve made it yourself. My elderflower and lemon ice lollies are subtly flavoured and just the thing to enjoy on a summer day. I find that adding cordial to an ice lolly inevitably results in much stronger concentrations of cordial at the bottom and faint flavour at the top. The added lemon zest in these elderflower lollies means they have flavour throughout. read more

Filed Under: Elderflower, Foraging, Fruit, July, Lemon, Recipes By Month, Seasons, Summer, Sweet Treats Tagged With: elderflower, recipe, summer

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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