• 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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Creamy Herbed Lentils

Creamy Herbed Lentils

Further food from cooking for my mum , I served these creamy herbed lentils with trout baked in the oven .

Continental Lentils

I love these lentils they just look like beautiful little stones , called Puy , french or continental lentils , they cook in just 20 minutes . Fantastic in tomato sauce with with spaghetti or lasagne , they keep a nutty crunchiness.

Tarragon and Thyme

Fresh herbs just cannot be beaten , especially when you find a lovely bunch of tarragon was reduced to just 20p . Either thyme or tarragon leaves mixed with a little oil and vinegar tossed over mixed beans is the taste of summer and a lovely accompaniment for fish or meat or simply eaten from a bowl with bread as a scoop

Creamy Herbed Lentils

200g of continental lentils
Dash of white wine
1tsp vegetable bullion stock powder
1tsp of dijon mustard
Handful of fresh herbs ( thyme and tarragon) stalks removed but not chopped .
2 tbsp of low fat soft cheese
Salt and Pepper to season

  1. Simmer the lentils until soft in water with the stock
  2. Drain the lentils and mix through the soft cheese , mustard and white wine .
  3. Finally stir in the herbs
  4. Season with salt and pepper
  5. Serve warm but these re-heat well too. ta

More Puy/French Lentil Recipes

Guinea Fowl with smoked sausage and butter beans

Guinea Fowl with smoked sausage and butter beans

There has been a Guinea Fowl in freezer for a few weeks now bought is a flurry of shopping and intimidating me ever since , game does that too me

Native to West Africa, the guinea fowl has graced British kitchens for hundreds of years. The flavour is similar to that of chicken but it has a hint of gaminess. When roasting, the bird needs to be basted or it can dry out so casseroling is a perfect cooking method for guinea fowl as the slow cooking in liquid ensures sweet and tender meat in a flavoursome sauce . I was inspired by a recipe by Hugh Fearnley-Wittingstall in the Guardian for a for Pheasant with chorizo and butter beans

No chorizo around but we do have some Smoked Penrith Pepperpot Sausage from the Old Smokehouse ( part of a gift basket from my mum ) . This is a smokey garlic sausage more like the continental toulouse sausages with a firm texture and doesn’t dissolve on cooking .

I was pleasantly surprised by the amount of meat on the Guinea Fowl when cooked, it has also stayed deliciously moist not requiring any carving it simply fell apart . The butter beans are just below dissolving point contributing body to the rich tasty sauce that should be mopped up with crusty french bread

Guinea Fowl with Smoked Sausage and Butter Beans

A Guinea Fowl
2 smoked sausages ( about 150g) roughly chopped
2 medium onions roughly chopped
6 cloves of garlic roughly chopped
Half a bottle of red wine
Half a bottle of white
500g of butter beans ( tinned or dried and soaked)
1tsp of paprika
1 tsp of mixed dried herbs
Handful of fresh parsley

  1. Preheat the oven to 200degC
  2. In a pan gently soften the onions and garlic , remove from the pan and place in a cast iron pot.
  3. Place the guinea fowl whole in a pan with the smoked sausage turn sloely allowing all side of the Guinea Fowl to brown
  4. Add the sausage and guinea fowl to the cast iron pot with the onions and garlic.
  5. Pour over the red and white wine , bring the pot to the boil
  6. Add the butter beans , dried herbs & paprika
  7. Cover the pot and place in the oven for an hour
  8. To serve remove the guinea fowl a cut into portions it literally falls apart , pout over the butter bean and sausage sauce
  9. Scatter with fresh parsley and serve with crusty french bread to soak up the tasty juices

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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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Happy New Year 2008

Happy New Year 2008

1. Wild Garlic and Chicken Soup, 2. Coarse Pork Terrine, 3. Spinach and Wild Garlic Pesto Soup, 4. Rosehip Syrup Cakes, 5. Lime Tart, 6. Salmon with Garlic and Dill Aoili, 7. Fennel ,Pancetta, Walnut and Goats Cheese Salad, 8. Rhubarb Tart with Elderflower Cream, 9. Cauliflower and Toasted Walnut Soup, 10. Wild Garlic Pesto, 11. Watercress , Roasted Butternut Squash , Stilton and Walnut Salad, 12. Rabbit with Spring Vegetables, 13. Smoked Salmon and Beetroot Salad, 14. Smoked Mackerel Pate, 15. Chargrilled Vegetable Kebab, 16. Tomato Tart, 17. Stawberry Frangipane, 18. Pear Tart, 19. Pomegranate Jewel Cake, 20. Cabbage Rolls, 21. Not quite Nicoise Salad, 22. Lamb and Cauliflower Salad, 23. Borscht, 24. Kohlrabi and Mackerel Salad, 25. Seared Salmon & Pea Puree, 26. Its spring chicken, 27. Green Tea and Cardamom Madeleines, 28. Lentil and Parsley Soup with crispy Pancetta, 29. Butternut Squash and Leek Quiche, 30. Banana and Rum Cake

Created with fd’s Flickr Toys.
Its a very busy year cooking wise if you want to see all the food from 2007 is available in my set on Flickr

I am immensely proud of my growth this year in photographing the food that I cook , Flickr has been a wonderful source of inspiration and this blog has given me the chance to talk about the food I love .

Thank you to everyone who has viewed my blog in 2007 and I promise it will get even better in 2008 where my New Years Resolutions include trying even more new foods, being more personal , better spelling and grammar ( I am dyslexic , but I do try, ) , more pictures assisted by the brilliant Christmas gift of a Joby Gorillapod a tiny lightweight tripod, which should make it even easier for me to take pictures and may even mean the lovely boyfriend gets hot food.

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Spinach and Lentil Curry

Lentil and Spinach Curry
Continuing to feel a bit ill , recommended that I consume plenty of spicy food and sweat it out , so a very quick curry eaten in front of the tv under a blanket. But served in the lovely bowl my brother sent back from his travels the blue version having made its appearance previously with the Oyster Mushroom and Pak Choi Soup

This is all kind of store cupboard ingredients , with the addition some fresh spinach from the vegebox its a good way to use it up if it is getting a little wilted

If you have some fresh coriander or methi leaves this would also be good , for a milder creamy taste you could aslo add a little coconut milk approx 100ml per person)

The recipe below is for one very hungry person , two if you make some rice or serve with pitta bread.

Lentil and Spinach Curry

100g of red lentils
4 large handfuls of spinach
2 cloves of garlic – finely chopped
1small onion finely chopped
250g of tinned plum tomatoes
1/2 tsp of cumin seed
1/2 tsp coriander seed
1/2 tsp minced red chilli
1tsp of paprika
1tsp of tumeric
2 cardamon pods , crushed
1/2 pint of boiling water
Sunflower Oil

  1. Crush all the spices in a mortar and pestle then fry in a little oil,
  2. Add the garlic and onion and cook till soft
  3. Add the lentils and pour over the boiling water , simmer for apporoxiamtely 25 minutes adding the tomatoes after 5 minutes and the spinach for the last 5 minutes
  4. You can add more water if it starts to look a little dry

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Lentil and Parsley Soup with Crispy Pancetta

Lentil and Parsley Soup with crispy Pancetta

What I thought was an allergic reaction this morning , has developed into a full blown cold so I have called and moaned at everyone I know , made honey and lemon and now I thought I would share it with the world wide web

For that I need a recipe this is conforting and nutritious consisting of lentils and chopped fresh parsley this soup also has crispy pancetta which distributes itself through the soup for crispy yet chewy saltiness. You might want to reduce the garlic content but I find garlic a a good cure all . Whinge over.

Lentil and Parsley Soup

100g of red lentils
1/2 small onion finely chopped
3 cloves of garlic , finely chopped
1 pint of boiling vegetable stock
2 tbsp of chopped fresh flat leaf parsley
10g of pancetta , roughly chopped

  1. Place all the lentils , onion and garlic in a pan pour over the vegetable stock and bring to the boil
  2. Simmer for 15 minutes, meanwhile gently fry the pancetta til crispy
  3. Add the parsley to the soup and puree
  4. Serve by sprinkling the pancetta on the top

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Mashed Butter Beans with Lamb Stew

Lamb Stew with Butter Bean Mash

While I love mashed potatoes its actually quite tricky to do enough for one ,but for something delicious and creamy absorbing of the most tasty stew might I reccomended mashed butter beans .

Mashed Butter Beans

  • A can 400g of butter bean, draimed of half the liquid keep half for simmering
  • 2 cloves of garlic finely chopped
  • Few sprigs of chopped parsley
  1. Simmer the butter bean with the garlic in the remaining liquid from the can for 10 minites
  2. Mash the beans some chopped parsley.
  3. Don’t even need butter they are so creamy .

The lamb is some more slow roast lamb from the freezer The portions come from the freezer perfectly , this stew by adding some sliced onions and a slosh more of red wine to the forzen lamb portion in a plan simmered on a medium heat for approx 30 minutes

Sure tastes good
Empty Plate after Lamb Stew

Mmmm now what should I read from my library selection today…

Visit to the Library

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Chicken with lentils , leeks and orzo.

Chicken with leek , lentils and orzo

Food from the weekend, this is a dish cooked in two parts, the chicken is roasted first while the oven is on for other food .Finished off in very easily when hungry with a delicious juices to mop up.

Chicken with lentils , leeks and orzo.

1 Medium sized organic free range chicken
1 Lemon
1 Bulb of garlic – peeled
3 sprigs of thyme
Salt and Pepper
1 cup of puy lentils
1 cup of orzo

Chicken with leek , lentils and orzo

  1. Roast the chicken for approx one hour at 200deg in a cast iron pot with the lid on seasoned with salt and pepper seasoning , a bulb of garlic , peeled and smashed a quartered lemon several sprigs of thyme .
  2. Once cooked chicken then cooled and was easy to divided into portions of breasts , and thighs

At this point I separate some of the meat for sandwiches , but for a a hearty quick meal lipsmackingly delicious and hearty

Bubbling Lentils

3. Mix the chicken juices with a pint of water squeezing then removing the lemons from roasting
4. Throw in a cup of puy lentils, a cup of orzo return the chicken to the pot & simmer for 30 minutes
5 For the final 10 minutes add in leeks roughly chopped
6. Check the seasoning, add some fresh thyme

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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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