• About 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
  • Subscribe to this blog

    AddThis Feed Button
  • Flickr Photos

  • Food Blogs

  • RSS Other Food Places

    • An error has occurred; the feed is probably down. Try again later.
  • Sitemeter

  • Search

    var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); var pageTracker = _gat._getTracker("UA-379929-3"); pageTracker._initData(); pageTracker._trackPageview();
  • Advertisements

Green Tea and Cardamom Madeleines

Green Tea and Cardamom Madeleines

Its a weekend at home for the first time in ages so I have done a little baking having rediscovered my love for chai as usual doing festival season, I fancied making some with green tea and cardamom they taste delicious sweet delicate and spicy like a cup of chai in a cake. Also very pretty with flecks of green through them

Sadly being bite size with delicious crispy outside they slip down a little to easily so I might have to get in some serious walking this weekend .

Green Tea and Cardamom Madeleines

3 medium eggs
100g caster sugar
2 tblsp green tea , finely ground and seived to remove stalks
4 cardamom pods seeds removed
100g plain flour,
1 tsp baking powder
100g butter, melted

Beat together the eggs and sugar for about 5 minutes Stir in flour and baking power , then melted butter . Finally grind the green tea and cardamom seeds to a fine powder seive out any stalks . Leave in the fridge for 15 minutes . Fill the cases bake at 190deg for 10 minutes , leave to cool for just a few minute pop out and refill.

Makes 24


Camping again … surely not

So three weekends in a row under canvas and three national parks

This time Snowdonia ..my first visit and it did not disappoint glorious hills almost totally deserted for some quality walking , lunches in heather and bracken swept hills

Lunch in Heather

Eating Sunday Lunch

Since its traditional nowadays in the UK to have a curry on a saturday night .and standards must be upheld even on a campsite in the middle of nowhere . However I confess that when camping I get a bit lazy this is simply aubergine and mushrooms fried off with a curry paste which contains all the spices in a healthy dose of oil , throw over tin of tomatoes and a little freshly chopped chilli .Simmer for twenty minutes and throw in handfuls of fresh coriander . Perfect with some toasted pitta bread once the sun has gone down… oh and a healthy couple of glasses of red wine

Indian Snacking

Aubergine and Mushroom Curry

Not sure anyone would have been up for mushrooms made with any finds found this weekend only large numbers of the Sickener ( Russula emetica ) shown below which as its name suggests will cause some pretty violent vomiting . Cannot wait for the autumn to start for a little wild cooking and who knows maybe some wild camping

Russula emetica

Powered by ScribeFire.

Fabulous Fennel

Fennel ,Pancetta,  Walnut and Goats Cheese Salad

I posted before about what to do with huge bunches of parsley how you end up putting it in everything and just loving finding new combinations . Well thanks to my vegebox I tend to get a large bulb of fennel with accompanying leaves

Some people find fennel an acquired taste it can be a little strong and aniseedy , however I find the leaves are quite delicate and the bulb is lovely roasted I used it a fair few times over the past year but here are some from the last few weeks since on the bulb the leaves keep for a long time in the fridge

The pancetta came from the farmers market , it sitting in the fridge tempting me on a minute by minute basis expensive but you only need a tiny amount….. Still working my way through a massive fennel bulb from the vegebox
Gently fry chunks of pancetta and walnut halves. Mix with thinly sliced fennel and fresh leaves scatter with crumbly goats cheese , salt pepper and a dash oil and white wine vinegar .Just a lovely combination of flavours.

Smoked Mackerel and Fennel Pate

Smoked Mackerel and Fennel Pate

another quick use is making a quick and easy smoked mackerel pate the fennel not only adds flavour but a hint of colour where smoked mackrel pate can sometimes look a little like some horrible tuna mayonnaise . Easy dinner after a long day but very tasty , mix mackerel with soft cheese ( Philadeliphia) & chopped fresh fennel . Spread the fennel and mackrel pate over toast serve over fresh leaves ( dressed with olive oil , honey , white wine vinegar and mustard)

a few posts ago I was talking about poaching a chicken and saving the leftovers in the freezer as easy packet soups,
here is one of the soups defrosted with the addition of some fennel after a long day
Chicken Soup with Fennel

Powered by ScribeFire.

Festival Food – Green Man Festival

From the Thali Cafe

Food at Festivals is now all about sustainable organic freshly made food , this weekend we hit the Green Man Festival after a massive range of food stalls last year I was not disappointed this year with spanish, mexican , pies , continental sausage , thali , fish curry , falafel, morrocan , pizza , shish BBQ

Breakfast Bacon Sausages and Tomatoes

Unfortunately breakfast must be eaten at the tent noone needs to see me wondering around with my stomach growling , large quantities of bacon , sausages and tomato.

There are definite benefits in using the tiffin carrier for snacking in the main arena, certainly some enviously look and it doesn’t spill if you jump up and down with your favourite . Didn’t quite get the courage to go ask the Thali Cafe would supplie the excellent plate of food up and the top of the page to fill it up with curry.

Snacking from the Tiffin

Also astounding was the Goan Fish Curry , tasty and flavoursome it set me up for the rest of the day

Goan Fish Curry

We had a lot of chai from the Chai shop and and fair number of falafels were consumed . They are definitely my big weakness.

Falafel for you Falafel for me

Everything should be washed down with a little cider or red wine , go on you know you want to.

As a west country girl I do love my cider

Powered by ScribeFire.

Camping it up – Chilli and Pasta

We have been trying to get out camping for weeks now things kept cropping up and the weather was dire, so the tent had stayed packed up . Finally this weekend we hit the Peak District with the car loaded to groaning point don’t do things by half and to be honest food takes up a pretty big proportion ( oh and bottles of wine ) .

From the beer and watermelon after putting the tent up

Watermelon and Beer

Plenty of nibbles to see you through the evenings
Camping Snacks

There is always a lovely atmosphere as the sun goes down and lights come on around the campsite , gentle murmuring sounds , it pretty in August but the chilli was still welcoming

Nighttime Chilli

However the chickens attempting to eat up leftovers did wake us up nice and early in the morning to a beautful sunrise

Chicken or vacuum cleaner

So we had first and second breakfasts ( to sustain us through a long day hike)

Bacon and Egg Rolls

The second night Nick cooked up some tasty pasta with sausage and thyme sauce

Sausage and Thyme Sauce

Sausage and Thyme Pasta


Poaching a chicken

Poaching a chicken

I am off for the weekend , didn’t want to leave a chicken and a lot of vegetables in the fridge . I pretty much always buy whole chickens not portions these days .. it was a nice yellow organic one . Decided to poach the chicken rather than roast its fairly warm at the moment and didn’t want the full oven on the flat gets very hot .

I haven’t poached a chicken before it produces a really moist chicken , the poaching juice was light and tasty and only one pot – no greasy roasting tins , always keen to find more things to do with my Le Cruset pot . Once poached I ate the chicken and vegetables with the poaching juice ,you could probably add a little cream to the poaching juice but I just wanted light tasting.

Poached Chicken

Poaching a chicken…

  1. Place a whole chicken in a cast iron pan on the hob
  2. Cover over slices , turnip radish carrot onion and garlic .
  3. Season with salt , pepper , thyme , bay leaves and a chunk of lemon.
  4. Pour over enough boiling water to cover , bring to the boil and approx one and a half hours for a medium chicken

To servee slices of the chicken and vegetables with the chicken juice ( you might want to add some fresh cream, but I prefer it with just extra fresh thyme , salt and pepper)

Its been a source of conversation how much I cook and often it is from scratch , however things things like bagging up the leftover chicken , veggies and juice will provide my version of ready meals for lunchtimes and after long work days . I don’t own a microwave but these will simmer down in a pan in less than ten minutes and can be spruced up with fresh herbs ( particularly with a glug of cocunut milk , coriander and chilli )
Packet Soup

Powered by ScribeFire.

Noodle Soup

Noodle Soup

My little brother is currently exploring south east asia, an amazing photographer he is making me insanely jealous with his pictures

It did get pretty cold yesterday sat at my desk so made up some udon noodle soup ,tofu flavoured with chilli , soy sauce , lime juice ,lemon grass, onion and garlic and lots of fresh coriander.

My local oriental supermarket has begun to stock Udon noodles these delicious fat worms of noodles just boost the soup to another level I love egg noodles but I think in soup these work really well . I am sure massively inauthentic but it made me very happy .

Powered by ScribeFire.