• 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
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Courgette Fritatta

Courgette Frittata

If you are looking for something to do with your pumpkin see my post from last year Death of a Pumpkin

Lots of lovely courgettes still appearing in the vegebox and working at home this lunchtime Got a few eggs about to go off and heading to evil London for a few days …. so something very green for lunch .

Courgette Frittata with Salad

Courgette Fritatta

2 large courgettes – finely grated
3 large eggs
2 tbsp of crumbly cheese feta would be fine
1tsp of butter
Salt and Pepper

  1. Grate two large courgettes gently cooked in olive oil with some roasted garlic
  2. Beat together the eggs with some salt and pepper
  3. Melt the butter in a oven-proof saucepan, pour over the egg , add the courgettes and sprinkle over the cheese
  4. Cook on a low heat until all but the top is still soft
  5. Place under a high grill till set .
  6. Place on the hob and pour over the eggs,
  7. Place the pan under a hot grill dotted with a little butter , grill on a medium heat until golden brown

Serve with green salad or use the fritatta as a accompaniment to meat or fish. Here is the action shot……..

Courgette Frittata - the action shot

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Courgette and Roasted Garlic Linguine

Courgette Linguine

Whenever the oven is going on with a little space I like to pop at the bottom of the oven a tray of skin-on garlic cloves , lightly drizzled in oil . Once cooled I put them in a preserving jar and cover with olive oil . The garlic cloves can be squeezed out the result garlic in tasty but creamier than raw garlic fantatic in dressing , the oil too becomes infused with olive oil . Loving garlic as I do I am afraid I have never managed to leave a jar to go off they live in the fridge for a fair few weeks though.

Garlic Roasted

The roasted garlic is perfect in the following pasta dish which takes less than 15 minutes to put together , lots of courgettes in the vegebox this week , usually do a tomato pasta sauce but in an unprecedented case I have run out of tins of tomatoes .

Courgette and Garlic Linguine (enough for two)

2 large courgettes – finely sliced
100g of dried Linguine
10 cloves of Roasted Garlic skin removes
2tbsp of Garlic Olive Oil / Olive Oil
1tbsp of pine nuts
2tbsp of crumbly goats cheese
Juice of a lemon and a little zest
Ground Black Pepper

  1. Cook the Linguine as instructed on the packet ( Gently simmered in plenty of salty water til al dente)
  2. In a pan gently fry the garlic , lemon zest , courgettes and pine nuts
  3. Add the cookedLinguine stir well while adding the lemon juice
  4. Finally gently stir in the goats cheese + ground black pepper
  5. Deliciously zesty and creamy

Leek Linguine

This works brilliantly using substituting the courgettes for leeks and pine nuts for walnuts to create Leek and Walnut Linguini

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Oyster Mushroom Soup

Oyster and Pak Choi Soup

While I was busy being distracted by gnarly looking autumn roots and manky looking Ink Caps , my weekend guest spotted a small amount of Oyster fungus growing on a stump. Braving brambles and scraping of slugs we salvaged a small amount.

Oyster Fungus

It made a very tasty soup with some pak choi and brocolli from the vegebox so will have to hunt out some more, and was a perfect meal after a long day away from , also my first time using the lovely bowls my brother sent back from Asia….

Oyster Fungus

Oyster Mushroom , Pak Choi and Broccoli Spicy Soup

2 small pak choi , spinach would work to
A hand-size of Oyster Fungus – roughly sliced
1cm of ginger – finely chopped
A stalk of broccoli roughly chopped
2 cloves of garlic
1 pint of boiling water
50g of rice noodles
1/2 tsp of chopped red chillis
Dash of soy sauce
Squeeze of lime

  1. Gently the garlic , pak choi stalks, broccolli, and chilli
  2. Add the rice noodles and boiling water
  3. Simmer gently for just a few minutes
  4. Add the pak choi leaves and a generous glug of soy sauce
  5. Finally serve with a squeeze of lime

Autumn RootsNibbled Ink CapAutumn Roots

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Normal service will be resumed shortly – Falafel

Falafel at Falafel King

I love cooking , it relaxes me more than anything else but I have to confess there comes a time one a month for a couple of days when I become a disaster in the kitchen, I burn things , I burn myself , the food comes out viles , I burst into tears …..its entirely hormonal and it happened this weekend

So this weekend we ate on the dock at the Falafel King stall ( which definitely counts as you five vegetables a day, so much yummy salad at the , took in some art at the Arnolfini ( featuring some rotting onions so vaguely culinary ) , watched Stardust at the cinema and generally kept me well away from the stove.

Lovely walks in beautiful woods , though it chucked it down all you need is a flask of tea and if things get really bad Marmite now comes in rice cake forms
Marmite Rice Cakes

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Amethyst Deceivers

Gathering Amethyst Deceiver

Amethyst deceivers are pretty little purple things , with a scary name only because the white variety look like many other species .

Amethyst Deceiver  - Laccaria amethystea

You cannot mistake these purple beauties for anything else and they were growing in abundance on the Cotswold Way looking very beautiful with autumn colours , lunch with a stunning view and a picnic of Pieminister Pies ( Picnic in a secluded spot No. 11 in the Guardians 50 sexiest places to be fed ) The do mail order now if you are not lucky enough to live around the corner from the shop

Pieminister Pie over the Cotswold

I have eaten the deceivers before in salad and sushi but for supper on Friday night we needed a hit of protein so it was salmon with a salad of amethyst deceivers , boiled new potatoes and fresh spinach , dressed with warm balsamic vinegar , honey and dijon mustard .

Amethyst Deceiver , New Potato and Spinach Salad

Then off for an stomping evening of Simple Kid and Seasick Steve needed a light supper . Had a kebab on the way home (No. 49 in the Guardians 50 sexiest places to be fed)

Deceivers  Amethyst and Regular

After a heavy night out breakfast had a fungal flavour too with more
deceivers gently fried in butter to accompany , scrambled egg , smoked salmon and soda bread, which I have to say more sexy than anything else ……. with Saturday kitchen..

Amethyst Deceiver Breakfast

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Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

I still want to eat salad but it is getting colder now , here is a warm salad for chicken , if you don’t want to eat chicken, can simply cook the lentils in water and white wine. The lentils are deliciously peppery complimented by sweet butternut squash and creamy goats cheese, carried by creamy spinach

Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

4 chicken thighs
100g of puy lentils
Few tablespoon of pancetta
Four garlic cloves
1 cup of white wine
3 large handfuls of fresh spinach
Few chunks of crumbly goats cheese
Half a butternut squash

Heat the oven to 200degC
Place the chicken thighs into a pan with a dash of olive oil , white wine , garlic and pancetta
Rougly slice butternut squash place in the oven on a tray drizzled with a little oil, should roast in half an hour
once the chicken if cooked and browned Add the lentils and a dash of water.Allow gently simmer, for 20 minutes
Remove the chicken to rest
Stir in the spinach and goats cheese , dressed with lemon juice and black pepper

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Quick Lamb and Lentil Stew- with Spelt Bread

Quick Lamb & Lentil Stew

Ended up going back to my laptop tonight to work late , but took a therapeutic break to pound some bread , though I use the food processor to mix , pounding dough before a 25 minute prove calms me no end and also warms me up its amazing how cold you can get sitting still at your desk .Having the oven on in a studio flat also means I don’t have to put the heating on so its win-win .

The bread takes 45 minutes to bake at 200degC so it shared the oven with a pot of quick Lamb and lentil stew slow-baked lamb about 100g in with a handful of beluga lentils , a can of tomatoes , pinch of dried mixed herbs- they pack a punch)

When I finished work a bowl of lamb and lentil stew , dressed a little fresh thyme out the freezer with freshly baked bread was a fantastic reward . Thats the last of the lamb for a little bit , still plenty in the freezer though.

Wholegrain Spelt Flour Bread Recipe
( from the back of the Dove Farm Organic Flour packet)

500g Wholegrain Spelt Flour
1/2tsp Salt
1tsp Quick Yeast
1tbsp Honey
400ml Warm water
1tbsp Olive Oil

  1. Preheat oven to 200degC
  2. Mix together flour , salt and quick yeast
  3. Dissolve the honey in water mix in with the flour
  4. Add the oil and mix well
  5. Knead or work the dough for a few minutes , dived between two 500g tines
  6. Cover a leave to prove in a warm place
  7. Bake for 40/45 minutes.

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Lamb , Bean and Kale Stew

Lamb, Bean & Kale Stew

Its getting very cold and the vegebox delivered a whole load of kale and other greens so to ward off any anaemia whipped up this stew/soup using some a little slow baked lamb from the freezer . Doing my best Nigella Express impression as I bashed it together in a few minutes and left it to simmer while I took a shower . Have been pondering wether I might be going a little bit over the top doing voiceovers to myself as I cook – I do draw the line at cheeky to the camera asides or seductive licking of spoons.

Though incredibly quick to make , the use of pre-cooked lamb made it taste as if the dish had been simmering for ages,as it melted into the sauce . I ate a whole bowl snuggled up with The Book of Lost Things by John Connelly and listening to Awkward Annie by Kate Rusby

Little things make me so happy

Lamb, Bean and Kale Stew

a few big chunks of slow-baked lamb from the freezer
250g (half a can ) of plum tomatoes
200g ( half a can ) of haricot beans
3 handfuls of Kale chopped

  1. Warmed through the lamb with the tomatoes & haricot beans
  2. Simmer for 15 minutes, add the kale for the last five minutes
  3. It tastes incredibly rich and nourishing think it would work equally well with a leftover chicken too if you had a little chicken stock to hand

This stew/soup combination with kale and beans evolved from my discovery last year of Kale soup courtesy of fickerite – caryn74 . It just tastes nourishing without being bland.
More Beans in Kale Soup

Kale Soup
1 small onion diced
2 cloves of garlic
1 Red Chilli – finely chopped
2 inches of chorizo sausages roughly chopped
1 large potato – finely chopped
3 handfuls of Kale
1 pint of vegetable stock
3 teaspoons of paprika

  1. Lightly fry the onions, garlic ,paprika , chilli and chorizo
  2. Add the vegetable stock , potatoes and kale
  3. Simmer until the potatoes are soft

Spicy nourishment in a bowl

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Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart

Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Its definitely autumn there is a real chill in the air and for once I spent Sunday inside clearing out cupboards. Stunningly I have begun Christmas shopping (- thank-you Ebay ) not yet the Christmas cooking though. I never manage to shop this early but there can be no last minute gift buying this year because we are heading for rural Wales . Living in a small flat I have discovered I have nowhere to stash gifts til Xmas so I need a big clear out tonnes of paperwork hit the recycling

To calm me halfway through made the above tart to provide lunches for a week working at home and to use up the wilds mushrooms and a pile of onions from the vegebox.

The combinations of mushrooms and squash if certainly one I have tried before with Butternut Squash studded with mushrooms , stilton bacon walnuts and herbs or leek , garlic wanuts fennel and goats cheese and in Hedgehog Fungus and Squash Risotto

Although for tarts I have often used ready made puff pastry this tart was made using short crust pastry and mine is always the shortest crumbliest the good thing abotu this is the rustic look works

Rustic Wild Mushroom , Caramalised Onion, Butternut Squash and Goats Cheese Tart

For the pastry
100g of Plain Flour
50g of Butter
10ml of Water

Crumb the butter into the flour until you get a breadcrumb consistency
Add the water slowly to form a a dough
Leave in the fridge

Meanwhile prepare the filling

3 large onions
1tbp of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of thyme dried or fresh
10 slices of roasted butternut squash ( Thickly slice a roast at 200deg for 20 minutes)

Finely slice the onions
Slowly cook the onions in a pan with butter
approx 10 minutes on a mediums heat they should beging to gently caramalise
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme
Mix the onion and mushroom mixture together gently

Roll out the pasty into a circle to a couple of millimeters thick
Place the filling in the centre of the circle and gather the pastry around
Scatter with grumbled goats cheese
Bake in a pre-heated oven at 180deg for approx 25 minutes

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Breakfast Blackberry Muffins

Blackberry Muffins

In a world of goji berries , acai berries and even the ubiquitous blueberry , for me you can’t beat blackberries and there are still a lot around . Also got a lot in the freezer so this morning feeling a bit Nigella , whipped up some muffins.

Blackberry Muffins

They require an hours rest after mixing which gave time to have a clean of the flat.

Multi Coloured Blackberries

Blackberry Muffins
110g/4oz plain flour
110g/4oz butter
65g/2½oz caster sugar
2 eggs
1½ tsp baking powder
A handful of Blackberries

1. Cream together butter and sugar together add the eggs and mix well
2. Add the flour, baking powder, and refrigerate
for an hour this gives time to give the flat good clean.
3. Place a spoonful of muffin mixture into each muffin case, filling each
to just over half way. Stud each muffin with about 8 blackberries.
4.. Bake in an oven set 200C/400F/Gas 6 for 20 minutes or until golden on top. Serve with fromage frais

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