• 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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Pasta with kale, chilli and anchovy

Pasta with kale, chilli and anchovy

Lots of cavolo nero ( kale) in the vegebox hunting around for a recipe without having to hunt out extra ingredients hit upon a recipe at The Times online . I suspect may become one of my storecupboard classics with all the ingredients to hand . It tasted almost summery with the kale adding a iron touch salty anchovies and a punch of chilli .


Pasta with kale, chilli and anchovy

Tin of anchovies in olive oil 25g
4 cloves of garlic, finely chopped
Good pinch of dried chilli flakes
Large bag of cavolo nero 300g
300g dried pasta I used linguine
Extra-virgin olive oil
Freshly ground black pepper and sea salt
Parmesan cheese
Juice of 1 lemon, optional

  1. In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated.
  2. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side.
  3. Bring a large saucepan of salted water to the boil and cook the pasta according to the instructions on the packet.
  4. Strip the kale leaves from the tough stems. Discard the stems and roughly chop the leaves.
  5. Five minutes before the end, stir in the kale leaves and continue cooking until the pasta is al dente.
  6. Drain the pasta and kale then add them to the anchovy mixture.
  7. Return to a gentle heat and stir in a good glug of olive oil
  8. Stir well and add a little grated parmesan and squeeze of lemon

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Pasta Primavera

Pasta Primavera

Pasta Primavera

1 handful of dried pasta
1/2 handful of Carrots , chopped to matchsticks
1/2 handful of Leek , roughly chopped
1/2 handful of Broccoli
1 tbsp of thyme leaves
1 tbsp of roughly chopped parsley
1tsp on vegetable stock powder

  1. Cover the pasta with boiling water and cook until it is beginning to to soften
  2. Add the vegetables and cook til al dente.
  3. Pour away most of the water leaving a few milimetres in the bottom , stir in the stock power and herbs
  4. Season with salt and pepper

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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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Courgette and Roasted Garlic Linguine

Courgette Linguine

Whenever the oven is going on with a little space I like to pop at the bottom of the oven a tray of skin-on garlic cloves , lightly drizzled in oil . Once cooled I put them in a preserving jar and cover with olive oil . The garlic cloves can be squeezed out the result garlic in tasty but creamier than raw garlic fantatic in dressing , the oil too becomes infused with olive oil . Loving garlic as I do I am afraid I have never managed to leave a jar to go off they live in the fridge for a fair few weeks though.

Garlic Roasted

The roasted garlic is perfect in the following pasta dish which takes less than 15 minutes to put together , lots of courgettes in the vegebox this week , usually do a tomato pasta sauce but in an unprecedented case I have run out of tins of tomatoes .

Courgette and Garlic Linguine (enough for two)

2 large courgettes – finely sliced
100g of dried Linguine
10 cloves of Roasted Garlic skin removes
2tbsp of Garlic Olive Oil / Olive Oil
1tbsp of pine nuts
2tbsp of crumbly goats cheese
Juice of a lemon and a little zest
Ground Black Pepper

  1. Cook the Linguine as instructed on the packet ( Gently simmered in plenty of salty water til al dente)
  2. In a pan gently fry the garlic , lemon zest , courgettes and pine nuts
  3. Add the cookedLinguine stir well while adding the lemon juice
  4. Finally gently stir in the goats cheese + ground black pepper
  5. Deliciously zesty and creamy

Leek Linguine

This works brilliantly using substituting the courgettes for leeks and pine nuts for walnuts to create Leek and Walnut Linguini

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Wild Mushroom, Spinach & Ricotta Cannelloni

Wild Mushroom, Spinach & Ricotta Cannelloni

Nice weekend so far , and after a slightly frustrating days walking ( I forgot to put the memory card in my camera and had a minor confrontation with a guy- pheasant hunting ) made a little pasta dinner. Wild Mushrooms , again using Clouded Agaric with the warning it causes gastric upsets in many people.

Clouded Agaric Cluster

Wild Mushroom Spinach and Ricotta Canelloni

6 sheets of dried lasagne ( cooked till soft )
5 handfuls of wild mushrooms
5 handfuls of Spinach
3 tablespoons of ricotta cheese
3 cloves of garlic

Tomato sauce made by simmering fresh or tinned plum tomatoes with roasted garlic and a dash of red wine.

Gently stir fry the mushrooms with garlic and olive oil .
In a food processor finely chop the mushrooms with fresh spinach ( from Riverford Vegebox) . Stir in ricotta cheese.
Place the ricotta and mushroom mixture into the centre of a lasagne sheet and roll up into a tube.
Place in a baking dish
Cover with and bake at 200deg for 20 minutes.

Been a little low on the cooking recently … busy with bits of work which means I have been eating a lot of this Banana and Marmite on toast sprinked with salt and pepper , will leave you to work out the recipe..

Marmite and Banana on Toast

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Noodle Soup

Noodle Soup

My little brother is currently exploring south east asia, an amazing photographer he is making me insanely jealous with his pictures

It did get pretty cold yesterday sat at my desk so made up some udon noodle soup ,tofu flavoured with chilli , soy sauce , lime juice ,lemon grass, onion and garlic and lots of fresh coriander.

My local oriental supermarket has begun to stock Udon noodles these delicious fat worms of noodles just boost the soup to another level I love egg noodles but I think in soup these work really well . I am sure massively inauthentic but it made me very happy .

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Prawn Laksa and Dim Sum

Prawn Laksa

when its too damn cold to walk

Friday nights working my way through a pile of library books and eating laksa unashamedly dribbling noodles down my chin. Including a book of walks in Yorkshire … its so close to easter I can almost see a horizon

Prawn Laksa

  • Prawns
  • Dried Egg Noodles
  • Fresh Chilli
  • Fresh Ginger
  • Fresh Coriander Leaves
  • Fresh Mint
  • Garlic
  • Coconut Milk
  1. Pour boiling water over dried egg noodles and leave in bowl .
  2. Make a paste from Red Chilli , Fresh Ginger , Coriander leaves and roots, Garlic, oil in the food processor ( this paste will store up to a week in the fridge or freeze in ice cube trays …I do this with cocunut milk too ) .
  3. Fry the paste with prawns . Inhale deeply .
  4. Add a glug of coconut milk
  5. pour in the noodles including the water , and dash of fish sauce + soy sauce .
  6. Simmer gently for two minutes.
  7. Add chopped coriander , mint and a squirt of lime.

Saturday I spent so much on CDs I decided to economise by staying in and eating dim sum ( lovingly handpicked from the Chinese supermarket ) & listening to the aforementioned CDs , (Ry Cooder , Rodrigo Y Gabriela ,Ry Cooder/Manuel Galban & Madredeus since you ask) . and I take that back three things you can never spend to much money on Food , Books , Music ..

Saturday Dim Sum

Sunday morning lying in bed watching Little Miss Sunshine for the third time , It is my feel good film of the decade …. and listening to the Archers omnibus .

I made some brownies for colleague bribery in the week and that was me done ….

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Spaghetti and the Archers

Archers Spaghetti

Ran home from evening class to hit listen again and snuggled down with Peppermint Tea ….. screamed at the radio for 15 minutes… but Ruth did not sleep with Sam ( phew I can breathe out again ..) …vaguely considered calling my mum but it was like 10.30pm … even considered the Messageboards but have long avoided for fear they could prove addictive . Archers addicition what you gonna do its genetic

In case you are not similarly addicted a lead character was on her way to commit adultery the scene switched between her driving ( interupted by calls for an assignation at an hotel from her potential lover ) and scenes of domestic bliss as the hubby and kids made spagehetti..

Cows in Field.

It made me want spaghetti so tonight made a big pot………….

Archers Spaghetti Sauce

  • 400g Beef Mince
  • 2 large red onions roughly chopped
  • a box of mushrooms roughly chopped
  • 4 garlic cloves chopped
  • 2 tins of tomatoes
  • 2tsp mixed herbs
  • 2 tbsp of sub dried tomatoes chopped
  • half a bottle of red wine
  1. Fry off mince with onions , garlic, mushrooms
  2. Add tomatoes , dried herbs ,salt, pepper olives chopped sun dried tomatoes
  3. add the wine. allow to simmer for at least 45 minutes

I have been making pasta sauce like this since I was 12 years old….. and I still like it the same way with grated cheddar cheese…. I don’t care that it not traditional and I am sure Italians be disgusted as they would with the recipe but for me its all about being able to cook a whole meal for your family …….