• 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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Picnics and BBQ

Birthday dinner underway

It was my birthday this weekend & I was due to go camping . In fact the bags were packed, and in the car but predicted lightening storms and huge motorway delays caused a brisk change of plans. Carbon conducts electricity you know.

I was a bit sad hadn’t gone camping when I woke up the next day to see blue sky but a bacon bagel and cup of tea always cheers me up and headed out the the Derbyshire Dales for a day of walking.

Birthday Lunch

My birthday lunch Stilton and Chutney sandwiches (the chutney bought at on our holiday in Settle – food is definitely the best souvenir ) eaten half way round a walk between Youlgrave and Lathkill Dale

Traditional Derby Step stile
For dinner a BBQ using up the marinated lamb we had planned to take camping , I am a girl of very simple tastes… lamb marinated in wine garlic and rosemary . Skewered with red green , yellow peppers and white onions . BBQd and served with a coriander tomatoe and cous cous salad. Eaten with a large glass of red wine and the best company . I am older and wiser these days and just another year closer to the big one 30

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Rose Madeleines

Lemon Madeleine Roses

It’s been raining all weekend , and with some self-enforced solitude it was time to do some baking , I had bought some silicon moulds . Not that into baking but when the mood hits I always manage to be out of baking paper or cake cases and I have lost many a cake to a sticky bottom ooh er missus . Silicon cases offered the solution plus it just defies all human instinct to put something soft in the oven so I had to have a go .
I bought one of the most complicated , a rose design I figured would be great for jellies as well well Nigella Lawson is always saying jelly is sophisticated… I also facy trying a rose shaped summer pudding .But for now cakes

I have a lemon madeleine recipe that I had been meaning to try out for sometime with a short cooking time 15 minutes it promised delicious taste .

Lemon Madeleine 3 medium eggs
100g caster sugar
1 lemon, grated zest only
100g plain flour,
1 tsp baking powder
100g butter, melted
1 tbsp honey

Beat together the eggs and sugar for about 5 minutes , add the lemon zest . Stir in flour and baking power , then melted butter & honey . Leave in the fridge for 15 minutes . Fill a moulded baking case mine has 6 roses about 2inches in diameter . Tis minxture does two loads so bake at 190deg for 16 minutes , leave to cool for just a few minute pop out and refill

These are gonna be nice drizzled with a little icing sugar , mixed with lemon juice

But the rain gave me an idea I have written before about my dislike for ornamental roses though wild roses make great wild food , in the wet weather a tonne of ornamental roses in the square were rapidly losing their petals so a gathered a few handfuls , and using a tweaker recipe , tossing in petals and rosewater ( would have used some rosehip syrup but its all used up) to the cake batter. The rose cakes came out of the moulds beautifully and they taste delicious .. might be raiding a few more rose patches

Rose Petal Madeleines

Rose Petal Madeleines

3 medium eggs
100g caster sugar
3 tsp of Rose Water
Large Handful of Fresh Rose Petals
100g plain flour,
1 tsp baking powder
100g butter, melted
1 tbsp honey

Beat together the eggs and sugar for about 5 minutes .. Stir in flour and baking power , then melted butter & honey . Leave in the fridge for 15 minutes . Stir in rosewater and petals. Fill a moulded baking case mine has 6 roses about 2inches in diameter . This mixture does two loads so bake at 190deg for 16 minutes , leave to cool for just a few minute pop out and refill

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Elderflower Tart , Tomato Tart and Vegetable Salads


Rhubarb Tart with Elderflower Cream

Last couple of weeks I have been able to fall back in love with the vegebox too much time away from home too much work has meant it has been a little neglected

Rhubarb made a fantastic tart and even got some wild food in there using elderflower for the last week it was in season .

Rhubarb Tart with Elderflower Cream

Rhubarb Tart

  1. Gently cook chopped 5 sticks of fresh rhubarb in pan with a little water with a handful of caradommon seeds and a sprinkling of brown sugar . You want it to go mushy , but do not boil heavily or it wil lose its lovely pink colour. Leave to cool.
  2. Make very short , shortcrust pastry (200g flour crumbed with 100g butter and approx 5ml of cold water added slowly to form pastry . Line a 15in tart/quiche tin, fill withe rhubarb tasking to made sure its not too tart Bake at 200deg for 25minutes.
  3. Remove from oven and leave to cool . It should set nicely

Shown here sprinkled with elderflower flowers since i served with with elderflower cream ( creme fraiche mixed with a little honey and elderflower flowers)

The lovely weekend guest and I managed some trips out in the warm weather for picnics a salad using up the last winter vegetables and squashes in a Roasted Carrot , butternut squash, thyme and feta salad

Roasted Carrot , butternut squash, thyme and feta salad

Left space for a dish that owes a lot to my regular weekend host using up the best of the new vegetables broads beans and peas , in a Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette, Preserved Lemon & Goats Cheese Salad

Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette,  Preserved Lemon & Goats Cheese Salad

The first new tomatoes have this weekend made a delicious summer tart a crime to cook them they were fresh over caramised onions and goats cheese.

Tomato Tart  

Tomato Tart

  1. Roll out 100grms about a quarter of a packet of ready made puff pastry
  2. slather over caramalised onions (I keep some in the fridge – made by simmering thinly sliced onions with balsamic vinegar and brown sugar til they are soft and syrupy, great with cheese and biscuits )
  3. add pine nuts and a sprinkling of goats cheese .
  4. Bake at 190degC for 20 minutes , then layer over fresh tomatoes sprinkled with fresh thyme , rock salt and pepper. Tomatoes this time of year are too good to cook
  5. Served here on a bed of rocket and basil