• 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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Apricot and Almond Upside Down Cake

Almond and Apricot Upside Down Cake

Sort of playing around with the apple and almond cake recipe from recently, this time though dried not fresh fruit , its still January not matter how much I want to believe its summer. So there will be tea and cake this weekend and I have to do some re-ordering of dry ingredients.

Apricot and Almond Upside Down Cake

Apricot and Almond Cake

220g butter
220g soft brown sugar
220g self-raising flour
1 tsp baking powder
110g of flaked almonds
1tsp of cinnamon
4 eggs, beaten

200g of dried Apricots soaked in warm water for a few hours then drained
20g of flaked almonds

  1. Preheat the oven to 200degC
  2. Line an 20cm round tin with baking paper
  3. Lay the apricots in the bottom and sprinkle over the flaked almonds.
  4. Cream together the sugar and butter til smooth
  5. Add the eggs
  6. Mix in the flour , almonds & baking powder
  7. Spoon the cake mix in dollops over the apricots, smooth the dollops over the cover
  8. Bake for 30 minutes , for the last 5 minutes of baking put the remaining almonds on a tray in the oven to toast
  9. Turn the cake out upside down and scatter over the toasted almonds

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Leek and Lemon Risotto

Leek & Lemon Risotto

Back home to an emptyish fridge ,  but leeks from the vegebox , they do seem to last forever. If the snowdrops are to be belived Spring is on its way….this certainly looks like a Spring dish and tastes light and zingy…….and yet warming in this still damp weather.

Leek Risotto

Lemon and Leek Risotto

2 medium leeks finely chopped
200g of arborio risotto rice
3 cloves of garlic finely chopped
1 litre of stock – 1 heaped tsp of vegetable bullion  ( I use Marigold Swiss Vegetable  recommended by both Delia and Nigella ) dissolved in a 1 litre  of boiling water
Lemon -juice of half  and  1 tsp of zest
Few sprigs of fresh lemon thyme
1 tsp of butter

  1. Gently melt the butter in a pan on a low heat  , add the leeks , garlic and cook until softening
  2. Stir in the rice make sure its well coated in fat
  3. Add a ladle full of the stock , stir thoroughly the liquid has been absorbed
  4. continue to add a ladle at a time , stirring well all the time until half the stock is gone
  5. The rest of the stock can be added in two parts but you need to keep stirring
  6. Check that the rice is well softened , you can always add a little extra warm water .
  7. Finally  add the lemon zest , juice and lemon thyme stirring in.

Other risotto Squash and Hedghog Fungus Risotto

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Three Bean Chilli

Three Bean Chilli

First weekend in two months is hasn’t rained lots of long walks round water making friends with the wildlife in the winter sunshine , but its still pretty cold when you get in a warming meal definitely required … out with the beans and a little rib sticking three bean chilli

I probably make a bean chilli once a month so not sure why it hasn’t featured on my blog probably i thought it wasn’t desperately exciting , but in winter especially its a colourful store cupboard food . I acutally think this is better than meat chillis ( which has featured on the blog – Are you askin Chilli ) probably because I prefer the texture of beans and think they absorb and conduct the heat of the chillis.

Camping Stove

Its a good food to make o heat up later and in fact improves if you leave it overnight , the bean absorb even more flavour. I have taken bean chillis camping and to festivals ready made and heat it up for a warming meal on the first night after and you can feed a lot of people with a pot of chilli and some flatbreads

Bean Chill with Avocado , Coriander, Tomato, Chilli and Lemon Salad

In summer I like to lighten the dish by serving it with a chunky salsa made by chopping together avocado , fresh ripe tomatoes , coriander leaves red chilli and covering it with lime juice .

You don’t have to use these particular beans , chick peas, haricot beans , pinto beans etc also work well , if you use dried rather than tinned remember to soak them overnight and follow the instructions on the packet.

Three Bean Chilli

400g of tinned kidney beans
400g of tinned butter beans
200g of tinned black eyed beans
400g of tinned plum tomatoes
1 small onion finely chopped
4 cloves of garlic finely chopped
1 tsp coriander seeds crushed
1 handful of fresh coriander leaves
1 large red chilli finely chopped
1 tsp of cayenne pepper

  1. Gently fry the onion , garlic, cayenne pepper and coriander seed in a little sunflower oil
  2. Add the all the beans and the tomatoes
  3. Simmer gently for 30 minutes on a low heat
  4. For the last 5 minutes add half the coriander leaf
  5. Finally to serve scatter over the remaining coriander leaf .

A little tip if you make this chilli and it turns out too hot add a little butter this will remove the heat.

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Cauliflower Soup

Caulilower Soup

I had to hang around the flat this morning waiting for the telephone engineer so watching  a bit of Nigella Bites,  she was doing comfort food making risotto which meant I then craved it all day and was planning to try a leek and lemon risotto. Got brown rice , white rice , wild rice  even got some Marmite rice cakes but no risotto rice

So instead soup to make a dent in the cauliflower mountain . A surprisingly sophisticated soup that managed to be satisfying filling without being stodgy it came out beautifully pale and delicately lemon scented the tahini adds toasted notes.

Cauliflower Soup

200g of Cauliflower broken into florets
1 pint of vegetable stock
2 cloves of garlic finely chopped
1 tsp  heaped of tahini
1 heaped tbsp flat leaf parsley
1 tsp of lemon zest

  1. Gently simmer the cauliflower until soft
  2. Puree the cauliflower with the stock and garlic
  3. Add the lemon juice , tahini , parsley and warm through
  4. Serve.

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Quick Apple and Almond Cake

Quick Apple and Almond Cake

Also this weekend realised it had been such a busy week, I had not baked any cake !! Such a crime for the true domestic goddess which I aspire to be . Plenty of apples in the fruit bowl .

So a very very quick cake that could cook in just 15 minutes, think this would actually make a very good breakfast cake if you are into sweet things.

Juicy chunks of apple , scented cinnamon , the almonds mean this cake gets a nice crispy top .

Quick Apple and Almond Cake

For the cake mix

110g butter
110g soft brown sugar
110g self-raising flour
1 tsp baking powder
55g of ground almonds
1 tsp of cinnamon
2 eggs, beaten

For the apples
4 coxs apples
1 tbsp of soft brown sugar

  1. Preheat the oven to 200degC
  2. Line an 18cm round tin with baking paper
  3. Peel and core the apples and divide into eights
  4. Place the apples sprinkled with a tablespoon of sugar and a tablespoon of water in a pan on low heat for 5 minutes.
  5. Cream together the sugar and butter til smooth
  6. Add the eggs
  7. Mix in the flour , almonds & baking powder
  8. Layer the apples into the bottom of the tin including any juice
  9. Spoon the cake mix in dollops over the apples, smooth the dollops over the cover the apples
  10. Bake for 15 minutes

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Sunday Shepherds Pie

Shepherds Pie

A nice alternative to a Sunday roast is a tasty pie its a good thing to heat through after a long walk and can be made entirely in advance .If I can’t make it out walking on a Sunday lazing around with books and papers comes a close second .

Shepherds Pie does ever so slightly remind me of school dinners , the peas and carrots in the filling probably hark back to that but I like the pop of a pea in my mouth .However with the addition of red wine and plenty of garlic its a pretty sophisticated dish .


Shepherds Pie

Shepherds Pie

Pie Filling

400g of lean lamb mince
1 large red onion finely chopped
100g of frozen peas
100g of fresh carrots , diced
5 cloves of garlic
300 ml of red wine
Dash of Worcestershire sauce
Handful of fresh thyme
Salt and Pepper

Potato topping

400g of maris piper potatoes
1tbsp of butter
Salt and Pepper to season

Method

  1. Gently fry the lamb mince , onion,thyme, garlic ,carrots together, until the mince has browned
  2. Add the wine , peas and worcestershire sauce and simmer on a very low heat while you make the topping, this should ensure a tasty gravy
  3. Place the filling in a pie dish and prepare the topping
  4. Chop the potatoes , you can peel them , but with most thinly skinned potatoes its not necessary
  5. Boil the potatoes in a little salted water until soft
  6. Drain the potatoes add the butter and mash til smooth
  7. Spoon the mash over the pie filling and create a rough surface with a fork , this will mean you get some crunchy brown topping
  8. Bake at 180degC for 25 minutes, til the top is beggining to brown & some gravy will also begin to bubble up. Alternatively you could leave the dish now and heat it through at 180deg C same temperature for a longer amount of time 40 minutes

I am not sure this even requires vegetables with the peas and carrots inside , but had some nice cabbage around

Shepherds Pie

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Pasta Primavera

Pasta Primavera

Pasta Primavera

1 handful of dried pasta
1/2 handful of Carrots , chopped to matchsticks
1/2 handful of Leek , roughly chopped
1/2 handful of Broccoli
1 tbsp of thyme leaves
1 tbsp of roughly chopped parsley
1tsp on vegetable stock powder

  1. Cover the pasta with boiling water and cook until it is beginning to to soften
  2. Add the vegetables and cook til al dente.
  3. Pour away most of the water leaving a few milimetres in the bottom , stir in the stock power and herbs
  4. Season with salt and pepper

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