• 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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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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Borscht – Beetroot Soup

Borscht with bread

Its cold outside and have some cooked red cabbage from the weekend and some beetroot from the vegebox . So it is time to revive a recipe from earlier in the year , giving credit to the recipe to flickerite Nairnski who describes it as the “finest soup ever tasted

Making Borscht

Borscht – Beetroot Soup

2 cups of shredded red cabbage
1 roughly chopped medium beetroot
1/2 chopped red onion ,
1 tbsp cumin ,
1 crushed clove of garlic
Few sprigs of fresh thyme
Dash of balsamic vinegar
11/2 pints of boiling water

  1. Put all the ingredients in a pan ,pour over the boiling water , bring to the boil again and simmer on a medium heat for 45 minutes
  2. Puree til smooth
  3. Serve with goats cheese , a slop of cream , fromage frais

If you are feeling very good you can even make your own bread as I see I did last time I made borscht back in January


Bread Recipe

Adapted from Chocolate and Zucchini ( who writes far more beautifully than I do )

500 grams strong white flour
5 grams salt
1/4 teaspoon instant yeast
10 fl oz of water, at room temperature
Flour for dusting

  1. In a food processor combine the flour, salt, and yeast. Pour in the water. Its very wet dough . Leave in a bowl somewhere warm like the airing cupboard overnight
  2. The dough will increase in size and get bubbles on the top also it have a stringy consistency.
  3. Turn the dough out onto a well-floured surface gently bring the sides over and over . Put it into a floured le cruset pot. in the oven pre-heated to 230°C
  4. Bake for 30 minutes with the lid, remove the (hot) lid, and bake for another 15 minutes, until beautiful and golden

Bread in a Pot

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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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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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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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