• About me ?

    Me

    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Prawn Laksa and Dim Sum

Prawn Laksa

when its too damn cold to walk

Friday nights working my way through a pile of library books and eating laksa unashamedly dribbling noodles down my chin. Including a book of walks in Yorkshire … its so close to easter I can almost see a horizon

Prawn Laksa

  • Prawns
  • Dried Egg Noodles
  • Fresh Chilli
  • Fresh Ginger
  • Fresh Coriander Leaves
  • Fresh Mint
  • Garlic
  • Coconut Milk
  1. Pour boiling water over dried egg noodles and leave in bowl .
  2. Make a paste from Red Chilli , Fresh Ginger , Coriander leaves and roots, Garlic, oil in the food processor ( this paste will store up to a week in the fridge or freeze in ice cube trays …I do this with cocunut milk too ) .
  3. Fry the paste with prawns . Inhale deeply .
  4. Add a glug of coconut milk
  5. pour in the noodles including the water , and dash of fish sauce + soy sauce .
  6. Simmer gently for two minutes.
  7. Add chopped coriander , mint and a squirt of lime.

Saturday I spent so much on CDs I decided to economise by staying in and eating dim sum ( lovingly handpicked from the Chinese supermarket ) & listening to the aforementioned CDs , (Ry Cooder , Rodrigo Y Gabriela ,Ry Cooder/Manuel Galban & Madredeus since you ask) . and I take that back three things you can never spend to much money on Food , Books , Music ..

Saturday Dim Sum


Sunday morning lying in bed watching Little Miss Sunshine for the third time , It is my feel good film of the decade …. and listening to the Archers omnibus .

I made some brownies for colleague bribery in the week and that was me done ….

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Roasted Parsnip Soup and Cake

Lamb Roasted Over Parsnips
another day another lamb

Overwhelmed with parsnips , I shouldn’t complain but I have got a lot of them. However have discovered that layering them thinly sliced with a dash of seasoning in a roasting pan with a joint of lamb ( studded with rosemary and garlic ) on the rack above allows let the juice from a lamb pass over them , you get a kinda parsnip crisp a lot lighter than a whole roast parsnip . This is nicked from Nigel Slater who does it with potatoes

Parsnip and Ginger Soup

Parsnip and Ginger Soup

leftover roast parsnip can make a surprisingly light soup with ginger simply pureed then fresh ginger and vegetable stock

Date and Walnut Loaf

I bake very rarely, I don’t have a very sweet tooth but using up eggs last week I made a surprisingly passable date and walnut loaf ( it was lovely with some blue cheese / or sliced banana on top )

Date Honey and Walnut Cake

Date and Walnut Loaf

175g of Plain Flour
175g of butter
125g of brown sugar
2 large eggs
Pinch of cinammon
Handful of chopped dates
Handful of crushed walnuts
2 tbsp chopped stem ginger
75ml of honey.
1tsp baking powder

  1. Cream together butter and sugar, add the eggs , Add sifted flour and baking powder. Mix well , mix in the dates , walnuts and honey.
  2. Pour into two well lined loaf tins
  3. Bake at 150 dg for 1hour.

With another load of parsnips in the vegebox I was inspired this weekend to try out a parsnip cake … it came out really nicely its incredibly dense ,and again involves a combination of parsnip and ginger ( this time stem ginger in a soft cheese icing – disturbingly using up some soft cheese leftover from bagels two weeks ago – does it ever go off ) The cake is going fast …

Parsnip Cake with Stem Ginger Icing

Parsnip and Ginger Cake

  • 2 large parsnips
  • 100g of brown sugar
  • 3 large egss
  • 125g of butter .
  • 250g of plain flour
  • 2 tsp of baking powder
  • 2 tbsp chopped stem ginger
  • 2 tsp of cinammon

Grate parsnips

  1. Cream together brown sugar , eggs butter .
  2. Add plain flour baking powder ,
  3. Mix in chopped stem ginger , 2 tsp of cinammon .
  4. Mix in the parsnip and bake in two loaf tins at 175deg for 50mins .
  5. Remove and leave to cool
  6. For the icing mix chopped stem ginger with cream cheese and icing sugar to a custardy consistency. Leave in the fridge.
  7. Once the cake is cool smoosh the icing over the cake

Goes paticularly well with a cup of peppermint tea.

Cabbage Rolls and Kale Soups

Asian Cabbage Rolls

Cabbage Rolls

Its go a bit cold but the veg is still colourful have really been trying to keep things bright as after a breif burst of spring arctic winds are now sweeping in .

The vege box has been star with the brassicas coming into their own ….. with cabbages have been stuffed for lunches

Stuffed Asian Style Cabbage – Grate carrots , mix with toasted peanuts , chopped garlic , chopped fresh coriander , chopped fresh mint , fresh red chilli a good slosh of light soy sauce to coat all the ingredients . Fill individual cabbage leaves and steam for 5 minutes. Serve with soy sauce for dip

Mushroom Stuffed Cabbage

Cabbage Rolls

Stuffed individual cabbage leaves with chopped mushrooms ,pine nuts, goats cheese , thyme . Steam and serve with toasted pine nuts a squeeze of fresh lemon and drizzle of olive oil

Kake with Anchovies and Capers

Kale with capers and anchovies

Kale with anchovies and capers – Chop anchovy fillets and mix with capers chilli flakes a squeeze of lemon and a little Dijon mustard , olive oil to consistency. MIx then pour over fresh steamed kale which should be al dente

Kale with tomatoes

Kale with tomatoes

Kale with Tomatoes – Simmer garlic anchovies chilli flakes and tinned plum tomatoes together season well with salt and pepper and stir in uncooked kale , simmer till the kale is tender 6 minutes or so . Sprinkle with toasted pine nuts and serve

Special mention for this killer kale soup… how I have lived so long without knowing this existed

Spicy Kale Soup

More Beans in Kale Soup

Diced onion , garlic and chilli browned with spicey sausage , add vegetable – stock and chopped Kale , finely chopped potato simmer till the potato is cooked. Adapted recipe from fickerite – caryn74 This really tastes fantastic not too heavy and good use of the vegebox ingredients.

Chai Ceremony

Chai Baby Chai

After a long and stressful day I am performing my own tea ceremony making a large pot of chai , its one of the things I associate with summer mornings and late at night at last summers festivals when a large mug of chai was the only way to start and end of the day .

However I have never really had a go at making my own so decided to have a go , milk, water, black tea , cardammon , cloves , peppercorns , star anise simmered together for five mminutes ( strangely all ingredients I do have to hand) … big glug of sugar . Summer is on its way …..

chai shop

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Borscht , Roasted Lamb and a Lime Tart

Borscht

My mum and stepdad were coming for dinner on Saturday night the weekend guest was acting as sous chef , wine waiter and general calming influence. But a couple of easy steps for minimal stress dining ….

Starting with a chilled borscht soup with a blob of creme fraiche started the evening off very nicely … using up the beetroot from the vegebox . The borscht was made way ahead of time simply needing to be removed from the fridge

Borscht

Simmered red cabbage , beetroot , red onion , cumin seeds, bay leaf and thyme together with some stock. Pureed together with a dash of balsamic vinegar

Marinading the LambPotatoes and Artichokes

For the main course I had decided that really a tasty leg of lamb was suitable and marinated for most of the day ( with balsamic vinegar , thyme paprika red onion garlic ) , cooked straight on the oven rack dripping its juices over a tray of sliced potatoes and jerusalem artichokes – no basting required,

Served with a hot mint sauce and chickpea puree , easily made ahead of time with plenty of lavash for mopping up juices .

Lime TartOn Thursday night I had made a lime tart from a Nigel Slater recipe so we ate slices away from the table with some heading home with my mum for Sunday lunch dessert really sharp, light and tasty great with peppermint tea .

Plenty of wine , plenty of conversation , some great music I even wore heels most of the night and nipped out to see the lunar eclipseLamb Curry

The remains of the lamb and chickpea puree went perfectly into a curry lunch as the interval in the “Spaced” marathon during a rainy Sunday

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