• 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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Carrot and Cardamom Cake

Carrot and Cardamon

This weekend was out walking in the Forest of Dean , where  the wild garlic is just beginning to poke through (expect more  recipes with it soon) I had made some sausage sandwiches with lashings of mustard  but adding some fresh wild garlic leaves took them to another level  however it  did mean a serious case of garlic breath a long way from a toothbrush or gum.

Wild Garlic and Sausage Sandwich

Very fortunate then to have this delicious cake cardamom being a natural breath freshener . Very happy with the way this cake turned out light springy and unbelievable moist , with flecks of carrot and gently smokiness of cardamom

Carrot and Cardamom Cake

Carrot and Cardamom Cake

175g light muscovado sugar
175ml sunflower oil
3 large eggs lightly beaten
300g grated carrots
10 pods worth of cardamom seeds
175g self-raising flour
1 tsp bicarbonate of soda

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 and cardamom pods
5.Mix in the flour, bicarbonate of soda and spices
6.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out
Optional – Ice with a mixture of water and icing sugar, add a few drops of ginger extract

If you liked this you might like these  cakes

Green Tea and Cardamom Madeleines
Carrot and Apricot Cake

Chocolate Tart and Treacle Tart – for Mothering Sunday

Chocolate Tart

The flat smells of baking , its Mothering Sunday tommorrow so I am responsible for making pudding , it needed to be something that would be transportable so I  decided on two tarts one  Treacle Tart and one Chocolate Tart , these will be reheated tommorrow served with cream . The chocolate is for my grandmother who is a total chocoholic , hoping there will be some left for her to take home  so they are both pretty big ones 24cm …. enough pastry left for some little jam and treacle tarts for treats in the week .

Also put together some bunches of spring flowers hyacinths , tulips and daffodils .

Mothers Day Flowers

Treacle and Chocolate Tart

Pastry Tart Cases

To make a 24cm tart cases

250g of plain flour
125g of butter
Pinch of salt
20 ml of water

  1. Crumb the butter into the flour , add the water to form a dough
  2. Place in the fridge for 1 hour
  3. Roll out the pastry with plenty of flower and line a tin
  4. Place in the fridge to rest for 20 minutes
  5. Bake blind , thats filled with baking paper and ceramic beans  at 200deg for 15 minutes
  6. remove the paper and beans and bake for another 5 minutes
  7. Turn the oven down to 180degC fill with the fillings and bake for 20 minutes

Chocolate Tart

Chocolate filling  for 24 cm tart tin

500g dark chocolate, 70% cocoa solids, broken into squares
360ml double cream
3 Eggs, beaten

Melt the chocolate , and warm the cream .
Mix together and add the beaten egg
Pour into the pastry case

Treacle  Tart
Treacle filling for 24 cm tart tin

400g of treacle
300g of fresh white breadcrumbs
1 lemon zest and juice
1 tsp of ground ginger

Mix together all the ingredients and fill the pastry case.

Flowers for mothers day , hyancinths , tulips and daffodils a spring bouquet

Carrot Turnip and Apple Salad

Turnip , Apple and Carrot Salad

My heart sank a little when I saw the turnip in the vegebox this week.  They are heavy , dense and woodsy great for  poaching a chicken   and  good in a long slow cooked stew however I have a few weeks home alone and was going to take the opportunity to make light and probably vegetarian food.

I am not sure this even needs and recipe but for anyone else struggling for light flavour packed salad -perfect

Shred equal amounts of carrots , turnip and half the amount of grated apples , add a sprinkling of fresh coriander , ground coriander , walnuts ( toasted in a hot pan for a few minutes)  and a squeeze of lemon juice to cover.

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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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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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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Banana and Rum Cake

Banana and Rum Cake

Up visiting the boyfreind and while he is at work for the day decided to use up some decidedly brown bananas in some Banana Bread , if nothing else it promotes the domestic goddess look to have the smell of baking wafting through the house when he gets home .

There is also a bottle of rum left over from summer festival drinking so its Banana and Rum Cake , he is a bit short on cake tins so I used a small roasting tin lined with greaseproof paper which worked really well making 8 big chunky slabs of moist cake . The bananas on top go nice and chewy .

Banana and Rum Cake

Banana and Rum Cake

300g overipe bananas, thats 3 big ones
200g self raising flour
75g butter
175g soft brown sugar
2 eggs
20ml of rum

1. Preheat the oven to 180degC and line the tin ( 30cmx20cm) with greaseproof paper
2. Peel and mash 2 of the bananas, thickly slicing one other
3. Cream the butter & sugar together then beat in the eggs.
4. Mix in the 2 mashed bananas
5. Fold in the flour.
6. Turn into the tin , covering the top with the remaining sliced banana and bake for about an hour.

This could probably be served with custard as a pudding acutually , and I would have added walnuts if these were any around but should keep us going .

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Lemon Polenta Cake

Lemon Polenta Cake

Polenta in cakes this time I am, this is the kind of sticky cake you see in pattisseries I think it looks like sunshine and tastes of summer warm lemons. You could use others fruits like apricots or oranges . But I am a bit of a lemon fiend eating the lemon rind from my gin and tonics. I have been fantasizing about a really good tarte au citron so I think that might be next on the list to bake.

Lemon Polenta Cake

Lemon Polenta Cake

Lemon Polenta Cake

Lemon Polenta Cake

Two Lemons , one finely slices , one zested and juiced
180g of instant polenta
220g of plain flour
380 of caster sugar
300ml of sunflower oil
200ml of warm water
4 large eggs
4 teaspoons of baking powder

Preheat the oven to 180degC
Line a 23cm springform cake tin with greaseproof paper
Put the polenta , flour , sugar , lemon zest , baking powder in a mixing bowl
Beat in the eggs
Finally add the water, oil , lemon juice
Lay the slices of lemon in the bottom of the cake tin , pour over the cake mixture
Bake for one hour, leave to cool in the tin
Once cool turn upside down and peel of the greaseproof paper .

Lemon Polenta Cake

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Pomegranate Jewel Cake

Pomegranate Jewel Cake

My mum and stepdad were coming for dinner and I wanted to make an impressive looking pudding , I think Nigella Lawson is kind of the queen of impressive looking puddings with minimum effort and a lot of things that can be done in advance. This is a great celebration cake from her book Feast . This was effectively our Christmas celebration at my place. This is a lovely flourless cake , with plenty of almonds and zest suitable festive . It can also be made in advance for minimum dinner party stress.


I served the cake with some some orange zesty cream ( 100ml double cream , mixed with a teaspoon of icing sugar to sweeten , 1 tsp of orange zest , 2tbsp of orange juice )

Cake with juice

Pomegranate Jewel Cake
For the cake:
8 eggs (separated)
300g ground almonds
1 pinch salt
300g caster sugar
zest 1 lemon
zest 1 orange

To finish:
2 pomegranates

  1. Preheat oven to 180c, line a 23cm springform tin with baking paper , Whisk egg whites with a pinch of salt until stiff but not dry, add half the sugar and whisk again before putting to one side.
  2. Beat the remaining sugar and zests into the egg yolks til frothy . Add in the ground almonds and combine. This will make the mixture heavy, so lighten it with a dollop of egg whites. Fold in the rest of the egg whites very gently, a third at a time.
  3. Pour mixture into tin and bake for about 35-40 mins.
  4. Take cake out of oven, and while still hot and in the tin, pour the juice of one the pomegranates over the cake. Allow cake to cool, then pop out of tin and put on a plate.
  5. This can then sit in a cake tin or fridge for up two two or three days
  6. when you wish to serve, cut open the other pomegranate and spread seeds, dusting with icing sugar adds a festive touch

Pomegranate Jewel Cake with organge zesty cream

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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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