• 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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Vodka Marinated Salmon and Beetroot Chutney Canape

Vodka Marinated Salmon and Beetroot Chutney Canape

Cooking dinner for my mum last night , no boyfreind and no stepdad a Girls Night in , these were starters /canapes assembled quickly eaten with some delicious white wine and a proper catch up .

I love the combination of beetroot and salmon ( used last in my Valentines dinner )I think these look fantastic there is a bit of preparation but easy to assemble.

Vodka Marinated Salmon and Beetroot Chutney Canape


Vodka Marinated Salmon

10ml of vodka
1 tbsp of brown sugar
200g of smoked salmon

  1. Mix together the vodka and brown sugar and pour over the salmon
  2. Leave for a few hours or overnight if you have it


Beetroot Chutney

1 medium beetroot – cooked til softened
10ml of balsamic vinegar
1tsp of crushed dried red chilli
1tsp of olive oil

  1. Finely chop the beetroot
  2. Mix the beetroot with the vinegar , chilli and oil
  3. Leave to marinade together for a few hours


Assembling the canapes.

  1. Cut the pumpernickle bread into sixth
  2. Smear with soft cheese and a teaspoon of the beetroot chutney
  3. Layer over a piece of smoked salmon

Other beetroot recipes

Borscht
Marinated Beetroot
Falafel with beetroot and carrot salad

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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.

Valentines Dinner

This was the Valentines Dinner I had planned to be light and a lot prepared in advance but with some lovely colours bit risky as I had never made any of these things before  . Quite successully secreted alcohol in both the salmon and the pudding .

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais
Lamb Sweetbreads with Pomegranate and Spinach
Champagne Jelly

I will definitely make the salmon it cured perfectly beetrooty throughout and a good way to use a small amount of beetroot , I don’t drink vodka but in this dish it was just a tiny wisp as you ate the salmon which went perfectly with salad and frais  . This recipe came  from a few around for Beetroot Cured Salmon and raddichio Salad
and Vodka-marinated Salmon with Beetroot Salad

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais

Salmon cured in vodka and beetroot served with rocket and walnut with horseradish frais

Salmon Cured in Vodka and Beetroot
fresh salmon  – 200g thats two salmon fillets
raw beetroot – two small
sea salt 50g
brown sugar 50g
1/2 tsp peppercorns, crushed
vodka 100ml

Prepare the salmon in advance it should cured for 24hours minimum , this was perfect after 48hours
grate the beetroot and mix  the other ingredients
cover the salmon in the marinade and refridgerate
to serve discard the marinade & thinly slice the salmon and serve with the rocket and walnut salad and horseradish frais

Marinading Salmon in Vodka and BeetrootSliced Salmon Marinated in Vodka and Beetroot


Horseradish Frais

fromage frais 100ml
horseradish cream 2 heaped tablespoons

Mix togehter the fromage frais and horseradish

Rocket and Walnut Salad

fresh rocket – 2 large handfuls
crushed walnuts 2 tbsp
olive oil 2 tbsp
fresh lemon juice – 2 tbsps

  1. Toast the walnuts in a warmed frying pan for 2 minutes shaking well.
  2. dress the rocket with the olive oil and lemon juice
  3. toss the walnuts over the salad

Lamb Sweetbreads with Pomegranate and Spinach

The sweetbreads came from Alternative Meats a lovely company who have delivered a whole parcel of delicious offal to my freezer . Sweetbreads are the thymus gland of a lamb , these had already been soaked to remove blood and were delivered to me frozen , requiring only gentle simmering before frying. Next time I will give them something more full bodied to work with some mushrooms and thyme .

Lamb Sweetbreads with Pomegranate and Spinach

Lamb Sweetbreads with Pomegranate and Spinach

lamb sweetbreads – 400g 
pomegranate seeds – 1 large pomegrante
fresh spinach – 3 large handfuls
pomegranate molasses – 2tsps
balsamic vinegar – 2tbsp

  1. Season a little boiling water with salt and pepper
  2. add the sweetbreads and simmer for a few minutes
  3. remove and leave to cool
  4. once cool the sweetbreads can be sliced in a half , and fried in browned butter ( that is butter heated until it has begun to turn brown )  til golden
  5. serve with the spinach dressed with the pomegranate mollasses and tossed with the pomegranate sees


Champagne Jelly

This is a Delia Smith recipe I have tweaked its
a dish my mum regularly serves for Christmas dinner pudding an air of
decandance but light . The bubbles in the cava fizz pleasantly on your
tongue when eaten and it means you have nearly half a bottle of cava to polish off.

Champagne Jelly


Champagne Jelly

For two large wine glasses

water 1/2 pint
cava 1/2 pint
lemon  – 1 medium
caster sugar – 25g
 powdered gelatine 2 x 0.4 oz packets (5 g)

  1. Pour the  water into a  large saucepan
  2. Pare the yellow zest from the lemon and add to the pan with the sugar
  3. Bring the pan to the boil remove from the heat
  4. Sprinkle in the gelatine whisking the mixture with a balloon whisk
  5. Continue stiring till all the gelatine is dissolved
  6. Add the lemon juice and strain through a seive to remove the zest
  7. Leave to cool for one hour
  8. Finally stir in the cava and place in wine glasses or bowls
  9. This should be left refridgerated for at least 12 hours .
  10. you can serve with a little whipped cream

Valentine Lanterns

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Fish Pie

Fish Pie

Finally after weeks of craving and with enough time for this dish in several steps

Would serve 6 normal people  with some peas and vegetables , but 4 people like me who if they really tried could eat the whole dish over the course of an evening

Fish Pie

500g of fresh fish ( I used 500g of fresh salmon , smoked cod )
750g of potatoes

Milk half a pint
White wine – 1cup
Onion – 1 roughly sliced
Garlic 3 cloves finely chopped
Parsley
Thyme
3 eggs boiled and quartered

  1. Boil the potatoes drain and mash with plenty of butter
  2. Add the milk to saucepan with the onions garlic and fresh herbs
  3. Bring to the boil and add the fish on a gently simmer for 5 minutes
  4. Remove the fish and check through for bones , place the fish in a oven proof dish with the boiled eggs
  5. add a knob of butter to saucepan , add a tablespoon of plain flour
  6. slowy add the milk/herb mixture forming a roux sauce , whisking well
  7. Add the white wine and season with salt and pepper
  8. pour the sauce over the fish
  9. layer over the mashed potato and bake at 190degC for half an hour

Fish Pie

Salmon and Leek Fishcake with Leek and Lemon Salsa

Salmon and Leek Fishcake

A very busy day which meant I needed to calm down when I got home ,so was best suited to a recipe with a few steps. I had planned to have fish pie this weekend but the faggots just won me over . However I still having a fish and potatoe craving but a fish pie for one is a bit sad so have settle on fishcakes instead.

This makes 6 big fishcakes and enough salsa to accompany , three is a filling meal for one , rest will be for lunch tommorrow , if you fancy something with a more asian skew try my previos post for Spicy Fishcakes and Asian Slaw

My creation

Salmon and Leek Fishcake

200g of fresh salmon
Leek white parts finely chopped , green parts for salsa below
300g of potatoes
Handful of fresh parsley 1/2 for fishcake , 1/2 for salsa – finely chopped
1 lemon zest , juice for the salsa below
1 medium egg
Salt and Pepper

  1. Boil the potatoes til soft enough to mash , steam the salmon over the boiling water
  2. Mash to the potato mix in the salmon , white parts of the leek , lemon zest , salt and pepper to season
  3. Add the egg and mix well
  4. Shape into palm sized fish cakes and place in the fridge for 30 minutes
  5. Fry in a little sunflower oil in a warm pan , should take a few minutes on each side


Leek and Lemon Salsa

Medium leek green parts finely chopped
Juice of a lemon, see above
Handful of parsley finely chopped see above
a few tbsp of water

  1. Simmer together the green parts of the leek , with the lemon juice , parsley and and a little water
  2. This sauce is fine warm or cold.

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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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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

Cabbage
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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