• 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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Chicken and Butter Bean Stew with Polenta

Chicken and Butter Bean Stew with Polenta

Very easy but heartening quick stew about 2 minutes preparation , one of those store cupboard dishes , just have to remember to take the chicken out the freezer , alternatively they defrost in warm water in about 25 minutes. Stuff being health conscious , crispy chicken skin makes everything better .

Chicken and Butter Bean Stew with Polenta

4 chicken thighs
500g tinned tomatoes
Fresh or Dried Thyme
500g tinned butter beans
1 lge onion roughly chopped
2 garlic cloves roughly chopped
Salt and Pepper

Serve with polenta

200g of dried polenta
a knob of butter
salt and pepper
Boiling Water

  1. Turn the oven up to 180degC
  2. Empty all the ingredients except the chicken into a roasting tin
  3. Place the chicken over the mixture, skin side down
  4. Cook for 45 minutes , half way through turn the chicken over so the skin is up
  5. 5 minutes before services pour boiling water over the polenta just to cover , add a knob of butter salt and pepper

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Coconut and Lime Macaroons

Coconut and Lime Macaroon

I am not a big chocolate eater but I do have a soft spot for a Bounty Bar ( featured here on the stunning Chocablog ) sadly its a bit cold and rainy to venture out.
Making some food for the weekend anyway so while the oven was in cooked some Coconut and Lime Macaroons & tribute to one of the best food blogs around Coconut and Lime

I think these look suitable Chrismassy as well like little snowballs ( and once that they are cooked like British snowballs which generally get a bit muddy ) , however I wanted them cooked well for that lovely toasted coconut taste.

Coconut and Lime Macaroon

Your hands get nicely messy making these but it means you can lick the tasty coconut limey mixture of your hands , its delicious actually and is making me think that a coconut and lime cocktail would be tasty
Coconut and Lime Macaroon

Coconut and Lime Macaroons

2 egg whites
100g caster sugar
160 desiccated coconut
Zest and juice of a lime
1. Preheat the oven to 180C/355F/Gas 4.
2. Mix together the egg whites, sugar, coconut, lime zest and juice in a bowl ..
3. With wet hands, mold half a golfball sized balls, flatten slightly and place on a baking tray covered with greaseproof paper
5. Bake for 12-15 minutes in the centre of the oven until lightly golden.
6. Cool the macaroons on a wire rack, and store in an airtight jar.

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Gingerbread Stars

Gingerbread Stars in the Wild

Chrismas Gingerbead Cookies in the wild ,eaten while walking the coastal path in Devon , the red blobs are actually Scarlet Elf Cap Wild Mushroom growing in the grass. This is probably going to be my Christmas card .This image has been submitted to the Eat Christmas Cookie event on Food Bloggafoodblogga.blogspot.com

Are the Christmas Carols getting to you yet? I foolishly whipped myself into a panic by buying some food magazines with a frightening focus on the perfect Christmas … up till 3am trying to decide if I wanted a stylish Christmas or a simple Christmas or an ethical Christmas or a bohemian Christmas or traditional Christmas… tempted to say I will be having a Marmite Christmas ….. and give up on the whole thing.

One article did mention making home made gifts for your freinds and family including ginger biscuits . I have had this recipe hanging around for a while and all the ingredients in stock so thought I might make some while baking the Carrot and Apple Cake

This recipe worked really well and I think a future batch might be left in the hallway to the flats – gotta keep the neighbours sweet and just a little but spicey

Gingerbread Stars

Gingerbread Biscuits

300g plain flour
1 1/2 tsp Baking powder
3 tsp ground ginger
1 tsp ground cinnamon
pinch of Salt
175g unsalted butter, diced
175 g caster sugar
3tbsp golden syrup
1 medium egg, beaten

Makes 40 small stars ( 3cm across)

1. Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a mixing bowl.
2. Add in the butter and sugar and rub in until the butter is absorbed .
3. Mix in the syrup and the egg to make a fairly stiff, smooth dough.
Leave the dough in the fridge for at least 40 minute
4. Preheat the oven to 180°C/gas 4.
5. Roll out the dough to 3mm thickness. Cut out biscuits into desired shapes.
6. Place the gingerbread biscuits on greased, non-stick baking sheets.
7. Bake the biscuits for 10-12 minutes until golden brown.
8. Remove the biscuits from the oven and allow to cool on the baking sheets.
9. You can decorate with Royal Icing or simply dust with snow well icing sugar

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Carrot and Apricot Cake

Carrot and Apricot Cake

After the success of the sticky gingerbread last week I am in a baking frenzy for the upcoming weekend away attempting to prove my domesticity and provide sustenance for the planned mammouth walks.

Carrot and Apricot Cake

Mostly carrot cakes are made with raisins not a big fan of these and I never have any in stock , do have a lot of dried apricots because I like them in meat stuffings
it also uses sunflower oil handy when I am short of butter so here an amended a recipe from BBC Good Food – for Carrot Cake

Carrot and Apricot Cake

The cake

175g light muscovado sugar
175ml sunflower oil
3 large eggs lightly beaten
150g grated carrots
100g dried apricots finely chopped
Grated zest of 1 large orange – juice save for frosting
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon

For the frosting

175g icing sugar
Juice from a large orange

1. Preheat the oven to 180C/Gas 4/fan 160C.
2. Line an 18cm square baking tin
3. Cream the sugar and oil together , add the eggs
4. Stir in the grated carrots, apricots and 2/3 of the orange zest
5.Mix in the flour, bicarbonate ofsoda and spices
6.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firmand springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel
off the paper and cool on a wire rack.
7. Beat together the frosting ingredients in a small bowl until smooth drizzle over the cake sprinkle over the final third of the orange zest
8. Leave to set , cut into 9 very generous squares

Carrot and Apricot Cake

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Mushroom Soup for the Soul

Mushroom Soup

Returning home from the weekend the fridge is pretty empty other than a box of mushrooms from the vegebox , I could eulogise forever about how different these babies are to anything you find in a supermarket instead of going slimey to indicate they are reaching the end of their lives delicate gills release gentle black spores this means they are perfect for soup.

Riverford Mushrooms

Mushroom soup has a rich earthy taste though I have made it with wild mushrooms but so far the fungi season has been a little disappointing this was just for lunch

Mushroom Soup

a box of mushrooms
1/2 pint of vegetable stock
1/2 pint of milk
1 clove of chopped garlic – finely chopped

  1. Roughly chop the mushrooms , simmer them with garlic in the stock for 10 minutes on a low heat
  2. Puree add the milk and warm through
  3. Season with salt and pepper
  4. Eat with warm bread.

Eating Mushroom Soup

I don’t think its really grey food its more charcoal flecked like George Clooneys beard…. ok I prefer Alan Rickman .. it just made a bad day slightly better .

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Spicy Parsnip and Squash Soup .

Spiced Squash and Parsnip Soup

While raiding the boyfriends fridge found some leftover roasted parsnips and squash from last weeks roast dinner , I hate waste , its been chucking it down for hours now so some soup seemed the logical option for this weeks Sunday lunch. This would work with any root vegetable and excellent for using up leftover Xmas vegetables

Spicy Parsnip and Squash Soup

  1. Chop leftover squash and parsnip
  2. Add boiling water to cover the vegetables , ginger cumin , orange zest , juice and cumin
  3. Simmer for 30 minutes or until the veges have disintegrated
  4. Puree

To serve the boyfriend suggested a genius touch , melting some strong cheese over toasted rolls putting them into the bowl first then covering them with the spicy soup .Lovely melty treat at the bottom of the bowl………………………..

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Chunky Vegetable and Lentil Soup

Chunky Vegetable and Lentil Soup

Urggh Frustrating Day – work has “upgraded” my laptop with Windows Vista so even trying to type a document. Just formating a simple document means hours tracking down all the standard functions under cutesy irritating graphics – its time to go Mac.

To calm myself at lunchtime made an incredibly easy and satisfyingly chunky lentil and vegetable soup , though I have used leek and carrot you can happily use any vegetable carrots and leeks provided just the right amount of chopping to calm my temper.

Chunky Vegetable and Lentil Soup

Chunky Vegetable and Lentil Soup

2 Carrots
2 Leeks
3 cloves of Garlic
30g of Red Lentils
Few sprigs of thyme
1 pint of warm Vegetable Stock
Salt and Pepper to Season

  1. Roughly chop carrots & leeks .
  2. Except for a the top green parts of the leeks , fry off the carrots and leeks with little finely chopped garlic and thyme .
  3. Add the lentils and stock
  4. Cover and leave to simmer for 20 minutes on a low heat the lentils should go mushy. For the last few minutes add the green parts of the leek ,this add some nice colour and crunch
  5. Season with salt and pepper
  6. Serve and slurp

Eating it I could almost pretend I had come in from a wet walk across fields instead of a numb behind from my office chair

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Butternut Squash White Beans and Black Kale Soup

Butternut Squash , White Bean and Kale Soup

I have written before about my love of the combination of beans and kale in a spicy chorizo soup.
With more kale in the vegebox this lovely soup is a great vegeterian option, you could use potato instead of butternut squash , iI just thought it would be a pretty colour combination . It thickens itself from the beans and squash and you just get some really nice textures from the vegetables .

Butternut Squash , White Beans and Black Kale Soup

200g of butternut squash – cubed
200g of haricot beans
10 leaves of fresh Black Kale finely chopped
3 cloves of garlic
1 pint of warm`vegetable stock
Half a lemon- finely chopped
Few sprigs of fresh thyme
Handful of fresh parsley
Salt and Pepper to season

Lightly fry the butternut squash , thyme leaves garlic in little oil
Add the beans , kale and stock
Simmer for 25 minutes
Squeeze in the lemon juice and throw over
Season with salt and pepper to taste

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Spicy Fishcakes and Asian Slaw

Salmon Fishcakes with Asian Slaw

Wanted something a little bit wicked and spicy the asian slaw is deliciously fresh and crunchy next to the oily smokiness of the fishcakes.
Just grabbing a bunch of coriander the rest of the ingredients were in the house already

Spicy Fishcakes

Makes 8

200g potato – mashed with the skins removed
100g of smoked salmon / or cooked salmon – roughly chopped
Handful of chopped fresh coriander
1 tsp of chopped red chilli ( I have a jar in the fridge – that keep minced in a little white wine vinegar)
Dash of fish sauce
1 tsp of chopped fresh ginger
1 clove of garlic
1 egg

  1. Mix together the mashed potato and salmon
  2. Add in the coriander, chilli , fish sauce ,ginger and garlic
  3. Finally bind the mixture together with the egg
  4. Make golf ball sized balls , then flatten them to create disk shape , should be about one a half cm thick
  5. Leave in the fridge to set for approx 30 minutes
  6. Remove the cakes from the fridge and heat a plan with a few millimeters of sunflower or groundnut oil, fry the cakes for approx 4 minutes on each side , they should be golden brown
  7. eat warm or cold from the fridge in the middle of the night or for breakfast dipped in chilli sauce /ketchup

Asian Slaw

Chopped Red Chilli
Lime Juice
Fresh Coriander Leaves
Toasted Sesame Seeds

  1. Drizzle the lime juice over shredded cabbage and chilli and leave for 20 minutes
  2. Add the coriander leaves sesame seeds and serve .

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Sticky Gingerbread

Sticky Gingerbread>

As Guy Fawkes Night is celebrated across the UK on the 5th of November obviously , always seems a bit perverse that the foiling of conspiratorial plot to blow up the Houses of Parliament in 1605 should be celebrated 400 years later by setting of hundreds of tonnes of fireworks

Sticky Gingerbread

On bonfire night my grandma would make Parkin a dense gingery cake from the North of England it has a real taste of bonfires .This weekend while lolling on the sofa watching a repeat of Market Kitchen , the lovely Sophie Grigson a cookery goddess demonstrated a Sticky Gingerbread . I was particularly attracted to it longevity , ideally you should leave it in a box before eating for at least 3 days after baking to increase stickiness

Sticky Gingerbread

I had to make a few changes since the Golden Syrup jar was more empty than expected and on the subject of golden syrup how come they don’t make packaging this beautiful anymore

Sticky Gingerbread

( slightly amended from original Sophie Grigson recipe http://uktv.co.uk/food/recipe/aid/595329)

Makes 9 massive pieces

280g plain flour
1 tsp Bicarbonate of soda
1 tbsp ground ginger
* 1/4 tsp Salt
170g unsalted butter, softened
190g light muscovado sugar
100g golden syrup
1 egg
200ml Milk
4 knobs preserved stem ginger, chopped

1. Preheat the oven to 180C/gas 4. Line the base of a 20cm square cake tin with foil
2. Sift the flour with the bicarbonate of soda, ginger, cinnamon and salt.
3. Cream the butter with the sugar until light and fluffy. Beat in the golden syrup, then the egg
4. Beat in the flour then the milk to form a smooth batter. Stir in the stem ginger and scrape into the prepared tin.
5. Bake for about 40-45 minutes until firm to the touch.
6. Let the gingerbread cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool. Cut into squares , place in an airtight tin and leave for a few days

Or as long as you can wait

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