• 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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Summer Salads .. surely not seasonal

Chickpea & Preserved Lemon Salad

I try to eat seasonally , partly environmental and partly cos unseasonal produce really lacks flavour … however I feel like I have been doing without salads a long time this winter , with the sun bursting through the last few days its been a quest to be ingenious with the ingredients currently available

Though this salad may look like it made in the the height of summmer , but was a
welcome lunch when I had no time to shop and been away for nearly two
weeks

Easily made from my general stock of ingredients … a. tin of chickpeas , chopped dried chilli , the goats cheese I keep in oil in the fridge , preserved lemons currrently a year old and the mint that has just begun to re-spout in my pots on my kitchen window sill

Not quite Nicoise Salad

This “not quite nicoise salad” is again a burst of a summer but not relying on out of season supermarket ingredients , boiled eggs with the new potatoes just starting to come into season , spinach , red pepper again maintained in oil and a little vinegar , capers, olives , sun dried tomatoes … a cucumber came in the vegebox at my weekend hosts to add some crunch

Lamb and Cauliflower Salad

this is using up leftover lamb and cauliflower from a roast dinner , My weekend host had some flat leaf parsley so I was able to add some green but I would lovel to have added a little preserved lemon …. well seasoned and delicious

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Roasted Parsnip Soup and Cake

Lamb Roasted Over Parsnips
another day another lamb

Overwhelmed with parsnips , I shouldn’t complain but I have got a lot of them. However have discovered that layering them thinly sliced with a dash of seasoning in a roasting pan with a joint of lamb ( studded with rosemary and garlic ) on the rack above allows let the juice from a lamb pass over them , you get a kinda parsnip crisp a lot lighter than a whole roast parsnip . This is nicked from Nigel Slater who does it with potatoes

Parsnip and Ginger Soup

Parsnip and Ginger Soup

leftover roast parsnip can make a surprisingly light soup with ginger simply pureed then fresh ginger and vegetable stock

Date and Walnut Loaf

I bake very rarely, I don’t have a very sweet tooth but using up eggs last week I made a surprisingly passable date and walnut loaf ( it was lovely with some blue cheese / or sliced banana on top )

Date Honey and Walnut Cake

Date and Walnut Loaf

175g of Plain Flour
175g of butter
125g of brown sugar
2 large eggs
Pinch of cinammon
Handful of chopped dates
Handful of crushed walnuts
2 tbsp chopped stem ginger
75ml of honey.
1tsp baking powder

  1. Cream together butter and sugar, add the eggs , Add sifted flour and baking powder. Mix well , mix in the dates , walnuts and honey.
  2. Pour into two well lined loaf tins
  3. Bake at 150 dg for 1hour.

With another load of parsnips in the vegebox I was inspired this weekend to try out a parsnip cake … it came out really nicely its incredibly dense ,and again involves a combination of parsnip and ginger ( this time stem ginger in a soft cheese icing – disturbingly using up some soft cheese leftover from bagels two weeks ago – does it ever go off ) The cake is going fast …

Parsnip Cake with Stem Ginger Icing

Parsnip and Ginger Cake

  • 2 large parsnips
  • 100g of brown sugar
  • 3 large egss
  • 125g of butter .
  • 250g of plain flour
  • 2 tsp of baking powder
  • 2 tbsp chopped stem ginger
  • 2 tsp of cinammon

Grate parsnips

  1. Cream together brown sugar , eggs butter .
  2. Add plain flour baking powder ,
  3. Mix in chopped stem ginger , 2 tsp of cinammon .
  4. Mix in the parsnip and bake in two loaf tins at 175deg for 50mins .
  5. Remove and leave to cool
  6. For the icing mix chopped stem ginger with cream cheese and icing sugar to a custardy consistency. Leave in the fridge.
  7. Once the cake is cool smoosh the icing over the cake

Goes paticularly well with a cup of peppermint tea.

Borscht , Roasted Lamb and a Lime Tart

Borscht

My mum and stepdad were coming for dinner on Saturday night the weekend guest was acting as sous chef , wine waiter and general calming influence. But a couple of easy steps for minimal stress dining ….

Starting with a chilled borscht soup with a blob of creme fraiche started the evening off very nicely … using up the beetroot from the vegebox . The borscht was made way ahead of time simply needing to be removed from the fridge

Borscht

Simmered red cabbage , beetroot , red onion , cumin seeds, bay leaf and thyme together with some stock. Pureed together with a dash of balsamic vinegar

Marinading the LambPotatoes and Artichokes

For the main course I had decided that really a tasty leg of lamb was suitable and marinated for most of the day ( with balsamic vinegar , thyme paprika red onion garlic ) , cooked straight on the oven rack dripping its juices over a tray of sliced potatoes and jerusalem artichokes – no basting required,

Served with a hot mint sauce and chickpea puree , easily made ahead of time with plenty of lavash for mopping up juices .

Lime TartOn Thursday night I had made a lime tart from a Nigel Slater recipe so we ate slices away from the table with some heading home with my mum for Sunday lunch dessert really sharp, light and tasty great with peppermint tea .

Plenty of wine , plenty of conversation , some great music I even wore heels most of the night and nipped out to see the lunar eclipseLamb Curry

The remains of the lamb and chickpea puree went perfectly into a curry lunch as the interval in the “Spaced” marathon during a rainy Sunday

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Morrocan Lamb and Roast Duck

Morrocan Lamb Filling


It was a really really hard weeK with long long days & too much travel . It also made me sad getting back late each evening with little energy to do anything more than make sandwiches for the next day and throw down some pasta.

So finishing work early on Friday and with The Weekend Guest ( TWG) expected decided to make some Morrocan Lamb , its very therapeutic chopping all the stuffing ingredients

Morrocanish Leg of Lamb

Morrocan Lamb

Stuffing Ingredients

  • Fresh Mint roughly chopped
  • Fresh Coriander roughly chopped
  • 2 cups Dried Apricots finely chopped
  • 2 cups dried dates finely chopped
  • 1 small onion finely chopped
  • 5 cloves of garlic finely chopped
  • 2 red chillis finely chopped
  • 1 lemon juiced and zested
  • 1 orange juiced and zested

For the lamb

  • harrissa paste
  • Leg of Lamb

Chop and mix together together the stuffing ingredients

  1. stuff the leg of lam with the stuffing tie together
  2. Smother the leg of lam with harissa paste
  3. wrap the lamb in foil
  4. Roast as indicated by weight opening the foil for the last 30 minutes

I thought TWG would appreciate the smell of roasting flesh on arrival – way to a mans heart and all that

Morrocan Lamb

After managing Friday night at the theatre and maybe one too many drinks well you have to examine the theatircal narrative if Ibsen don’t you know , I woke up on Saturday morning with a viscious aching head But when the bacon bagel and third cup of tea failed to shift it and my nose started dribbling in cursing re-criculated train air I decided it time to call in the big guns

TWG swiftly hauled ass to the chemist for tissues , pankillers ingredients and whipped me up a batch of spicy chicken noodle soup

I was ill with a cold ..so someone made me chicken noodle soup

It did the trick so Saturday Night since TWG had brought black pudding ( from Nottingham Market ) I pulled myself together & we bunged together an impressive starter of Black Pudding, Watercress ,Caramalised Red Cabbage & Goats Cheese Salad.

Blackpudding with watercress,  goats cheese and caramalised red cabbage salad

fried off black pudding caramalised red cabbage ( simmer chopped red cabbage with red onion sugar and balsamic vinegar – leave to cool ) on a bed of watercress , crumble over goats cheese . I would also try this with roasted beetroot in place of the red cabbage

The fancy stuff over we settled down with a platter of the Morrocan Lamb , Humus , pitta bread and the spicy stuffing and a couple of glasses of full bodied red wine. Kind of a fancy kebab for a Saturday night

On Sunday , I had promised we could roast a duck so after a brief stroll and while TWG was settled with antipasti and the football

Roast Duck

Roast Duck with potatoes

  1. Chop the potatoes in quarters , add onions , thyme salt and pepper place in oven tray
  2. place a duck over the top of the potatoes upside down to start and roast at 200 deg , 45 mins per kilo pouring off the fat occasionally and shaking the potatoes.
  3. Halfway through cook time rightside the duck.
  4. At end of cooking remove the duck and potatoes to rest , slosh in sherry & hot water and deglaze the pan . Strain and simmer , thicken with a little cornflour.

The duck turned out fantastically should be minted peas but got a lot of cabbage in the vege box so minted cabbage was a good accompaniment

Duck Soup

Sunday night TWG was despatched with of leftovers and echos of a fantastic weekend using the leftover duck and soup ingredients for coloutrful flavourful duck soup for Monday night .

Duck Soup

  1. Fry off the duck with ginger lemon grass and chilli
  2. Pour over boiling water and simmer for 5 minutes
  3. Add coriander leaves , chinese cabbage and a squeeze of lime