• 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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Wild Apple and Hawthorn Sauce


Apple and Hawthorn Sauce

I have been very slack at hunter gathering this summer, but as autumn comes into its own , the hedges are a flame with rosehips ( I will be making some rosehip syrup again some great recipes from last year here ) and hawthorn berries also stumbled across an apple tree on the nature reserve .

Hawthorns

Wild Apples

I have gathered this combination before closer to home and made a Hawthorn and Apple Cheese . Last week though I managed to score some award winning Apple and Blackpudding Pork Sausages at the York Festival of Food . Thought the sausages would be complemented by a nice homemade apple sauce with a slight wild twist of added Hawthorn Berries.

Gathered Apples and Hawthorn Berries

Apple and Hawthorn Sauce

500g of wild apples roughly chopped
A Large handful of Hawthorn berries the redder the better
Honey to sweeten

Place the apples and hawthorn berries in a pan and half cover with warm water
Simmer quickly until the apples begin to turn to mush
Place the apple and hawthorn mixture in sieve and run over the mixture with the back of a spoon straining the sauce and leaving all the nasty apples skin ,core and hawthorn pips behind
You should get a delicate pink sauce which you can warm through or serve cold , you may with to add a little honey to sweeten

Apple and Blackpudding Pork Sausages

This sauce is great with sausages and hams also I am thinking pork pie , I also scored some beautiful pork pies at the food festival

Yorkshire Pork Pies

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Aubergine Garlic Yogurt and Parsley Dip

Aubergine Garlic Yogurt and Parsley Dip with Chickpea Flatbread

A saturday night in by myself and time to get good and garlicky ( while the boyfriend climbs moutains on stag do ) I was slow baking some lamb , most of which will be going in the freezer , while the oven was on took advantage by making some tasty dip and more home-made flat bread . I remember seeing Jamie Olive make this his puffed up like mad , mine stayed pretty flat still very tasty though . Perfect to eat settled down with The End of Mr Y by Scarlett Thomas


Aubergine , Garlic, Parsley and Yogurt Dip

Aubergine
Greek Yogurt
Parsley ( but would be great with coriander , or mint too )
Garlic
Lemon Juice
Olive Oil

Slice the aubergine halfway through lengthways
Place in a piece of kitchen foil
Fill with 3 smashed garlic cloves , drizzle with fresh lemon juice
seal the foil
bake in a high oven for approx half and hour
Remove from the oven and chop the aubergine into 1/2inch pieces
Mix the aubergine , garlic and any cooking juice with the yogurt and parsley

Chickpea Flat Bread ( from Jamie Oliver )

300g Plain strong flour
300ml of warm water
150g chickpeas _ half a tin
7g of dried yeast
1 tsp sugar
1tsp salt
2tbsp of cumin seeds

Mix the flour with the yeast ,cumin seeds and chick peas
dissolve the salt and sugar in the water
slowly add the water to the flour,mixing well
til it forms a good dough
Leave to prove for 40 minutes
Then knead for 5 minutes
Divide into four pieces
Roll out into oval shapes about 5 mm thick
Bake each at 250degC for 4 minutes each

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Beefsteak Fungus with Green Beans and Horseradish

beefsteak mushroom




The woods were alive with dripping beefsteak fungus this weekend not much else though.

Beefsteak fungus -   Fistulina hepatica

Slices just like meat

beefsteak mushroom slices

I have cooked with it before sliced and fried in a pan its a strong taste and protein rush, last year I ate it with green beans and horseradish

beefsteak mushroom cooking in pan

Gathering Beefsteak and Chicken in the Woods Last year

It was a very good fungi haul


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Cabbage &Chickpea soup

Spiced Cabbage  and Chickpea soup


The flight home gave me a viscious cold , so made some hearty soup using a tasty cabbage from my vegebox . The vegebox has challenged me a great deal over the past year with cabbages . Thought they did really brighten things up in Spring when it felt like I hadn’t had anything green for a couple of months , I did slightly sigh. As in the Portugese Kale Soup a favourite of mine , the cabbage provides a nice chewiness , while the chickpeas pretty much dissolve . Also a good change to use on of the bowls I brought back from Turkey .

This is again a bit Turkish inspired by a recipe for Cabbage and Carraway Soup in Casa Moro

Cabbage and Chickpea Soup

1 small onion – finely chopped
4 cloves of garlic – finely chopped
1 tin of plum tomatoes
1 tin of chick peas
Half a Cabbage – sliced into strips
2 tablespoons of cumin seeds
2 large handfuls of Flat Leaf Parsley – roughly chopped
Salt and Pepper

Gently fry the onions , garlic and cumin in olive oil
Once soft add the tomatoes , chick peas cabbage and half the parsley
Simmer for 20 minutes or until the cabbage is soft .
Season with salt and pepper
Serve with fresh parsley over the top of the soup

Cucumber Tomato Chickpeas Flat Leaf Parsley Salad & Flatbread

Turkish Salad

I cleary got all inspired by the bread in Turkey and though I have baked loaves and pizza bases before , I have never got around to making a flat bread so thought I would have a go and broke out the Casa Moro cookbook. I tweaked it a bit making 4 breads of 25cm in diameter

Pile of Bread

Flatbread Recipe

110ml of warm water
130g strong white flour( extra for dusting)
1 tablespoon of black sesame seeds
1/4 teaspoon of salt
1 tablespoon of olive oil

Dissolve the salt in the water , gradually add into the flour .Finally add in the olive oil
Roll the dough into a sausage and cut into four
Heat a pan to a medium to high heat
Roll into a disk on a floured surface
Place the disk into the pan once bubbles appear
Turn the disk and cook the other side til it have brown spots
Do the same with the other pieces of dough

Bread in the Pan
I wanted to have something tasty and there are still some in season tomatoes around so I made a Turkish inspired salad

Cucumber Tomato Chickpeas Flat Leaf Parsley Salad

Tomatoes – roughly chopped
Cucumber – roughly chopped
Chick peas – from a tin
Flat Leaf Parsley – roughly chopped
Dressed with lemon juice , crushed garlic and olive oil

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New Season Apples

Apple, Watercress ,Rocket Peccorino and Toasted Walnut Salad

After posting about all the lovely food in Turkey I was a bit sad to come back to the UK & getting stuck back into work .

Apple, Watercress ,Rocket Peccorino and Toasted Walnut Salad

With the prospect of a week til my vegebox delivery I was forced to pick up some veggies from the supermarket ( boo hiss) … I was really happy to see that the new season English apples are in ( made up for it being too early for pomegranates in Turkey) .

New Season Apples

With a couple of bags of apples , which I like to keep on my desk , I also bought a bag of watercress and rocket .

Combined to make a very tasty salad with Watercress Rocket , Apples Peccorino Cheese & Toasted Walnuts dressed with white wine vegegar olive oil honey and black pepper . The salad almost bit back with stong cheese and peppery leaves.

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Happy Holidays In Turkey – Something Fishy

Its the African Queen?

Our last day before a scary 2am flight we had our final tour of the lovely town we had been staying in Dalyan ,situted on a river delta where they filmed The African Queen I swimming in sea lake and river so I think I was beggining to develop gills

Chicken Fish
On the last day we had a extra trip out to the beach the lunch break we had what the guide said was Chicken Fish … with tiny bones you could eat it might take me a while to identify it .

After the beach we ate blue crab caught by fisherman just a the end of the river delat who hang all day on tiny boats . The crab is boiled in a large pot with water, olive oil and paprika then left on a BBQ to stay warm you don’t get a lot of meat but the boat was contented with a gentle cracking of shells.
Blue Crab Fisherman BoatsBlue Crab Remains

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