• 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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I had never made a pizza until about a year ago, watching the guys flipping pizza dough always made me feel it was beyond the reach of the home cook , however it is really very easy and both the base and sauce ingredients are all things I keep in stockThe secret seems to be making sure the pizza dough have time to prove , only 40 minutes which is usually enough time to prepare the sauce and toppings

Clockwise from left more pizza toppings, directions for pizza dough and sauce follows 1. Mozarella , Anchovies and Olive Pizza , 2. Wilted Spinach , Feta , Roasted Pepper and Pine Nut Pizza, 3. Leek , Walnut, & Goats Cheese Pizza, 4. Mushroom , Broccoli , Pine Nut and Goats Cheese Pizza

Making Pizzas

Pizza Dough

200g of plain flour
1 tsp Yeast
1/2 tsp salt
1/2 tsp sugar
2 tbsp of olive oil
150ml warm water

Mix together the flour and yeast in a bowl
Dissolve the salt in the water add with the oil to the flour and yeast
Mix to form a dough
Cover the leave in warm place for approx 40 minutes.

Meanwhile make the sauce

Pizza Sauce

400g of plum tomatoes
1 small onion finely chopped
3 cloves of garlic finely chopped
2 tsp of balsamic vinegar
Mixed herbs
Salt and Pepper

  1. Gently fry the onion and garlic in a saucepan
  2. Pour over the tomatoes and vinegar , simmer until the tomatoes have formed a sauce consistency
  3. Season with the herbs , salt and pepper.

Putting together a pizza

  1. Roll out the dough to approx 3mm
  2. Spread the sauce over the base
  3. Lay over the pizza topping .
  4. Bake a 200deg C for approx 25 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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Pear Tart

Pear Tart

Very Very easy but tasty, not to sweet , I like it cold but you could have it hot with a little vanilla ice cream. This works with apples , peaches or apricots.

Pear Tart

250g of Puff Pastry
4 medium conference pears
4 tbsp of caster sugar

  1. Core the pears and finely slice , place in a bowl scatter over two thirds of the sugar
  2. Preheat the oven to 200deg C
  3. Roll out the puff pastry , into a rectangular shape approx 0.5 cm thick
  4. Bake in the oven for 15 minutes
  5. Fork the centre of the rectangle layer over the pear slices
  6. Return to the oven and bake for a further 10 minutes
  7. Remove from the oven , scatter over the remaining sugar and leave to cool.

Eating Pear Tart

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Mushroom ,Bacon, Spinach , Stilton and Walnut Quiche

Mushroom ,Bacon, Spinach, Stilton and Walnut Quiche

Quiche is just one of those great foods for using up ingredients when you don’t really have a lot of each one you can just throw in lots of different flavours and assuming you have some eggs and milk your set. Shortcrust Pastry is easy so long as you follow the 2:1 flour to fat , in this case the flour is a nutty spelt flour ,the fat butter .

I think quiches and tarts also have that wow factor for presenting at dinner parties and even petter keep well for leftovers or midlight stacking – a bit like cake – one more sliver to even it up and suddenly half the dish is empty

Though this looks like a lot of step its probably all done in less than a hour including cooking and cooling, you could leave out the bacon if you are vegetarian perhaps replacing with some roasted squash , the cheese is also not essentail but it does add richness , any melting hard cheese is suitable e.g. cheddar goats cheese

Mushroom ,Bacon, Spinach, Stilton and Walnut Quiche

Mushroom ,Bacon, Spinach, Stilton and Walnut Quiche

Mushroom ,Bacon, Spinach, Stilton and Walnut Quiche

Mushroom , Bacon, Spinach , Stilton and Walnut Quiche

Pastry Ingredients

200g of spelt flour
100g of butter
Pinch of salt
20 ml of water


Handful of spinach – finely sliced
Three rashers of bacon – roughly chopped
3 handfuls of fresh mushroom sliced
1 tbsp of walnuts – roughly chopped
1 small onion
3 cloves of garlic
Few sprigs of thyme
1 cup of milk
2 tbsp of stilton crumbled ( can also use cheddar or goats cheese )
2 large eggs
Salt and Pepper


  1. Preheat the oven to 180degC
  2. Line a 23cm quiche tin with greaseproof paper
  3. Rub the butter into the flour and salt until it resembles fine bread crumbs . Altrnatively pulse in a food processor .
  4. Add the water until it forms a dough
  5. Place the dough in the fridge to rest while you prepare the filling
  6. Gently fry the onions , garlic walnuts , mushrooms and become until they have cooked down
  7. Remove from the heat and add in the thyme and spinach.
  8. Season with salt and pepper
  9. Roll out the pastry and line the quiche tin pricking the pastry with a fork , place the
  10. Put the dish in the oven for approx 10 minutes , remove and fill with the mushroom mixture
  11. Beat together the eggs , milk and stliton and season well
  12. Pour over the mushroom mixture
  13. Return to the oven to bake for a further 20 minutes
  14. Serve with salad

Mushroom ,Bacon, Spinach, Stilton and Walnut Quiche

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Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart

Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Its definitely autumn there is a real chill in the air and for once I spent Sunday inside clearing out cupboards. Stunningly I have begun Christmas shopping (- thank-you Ebay ) not yet the Christmas cooking though. I never manage to shop this early but there can be no last minute gift buying this year because we are heading for rural Wales . Living in a small flat I have discovered I have nowhere to stash gifts til Xmas so I need a big clear out tonnes of paperwork hit the recycling

To calm me halfway through made the above tart to provide lunches for a week working at home and to use up the wilds mushrooms and a pile of onions from the vegebox.

The combinations of mushrooms and squash if certainly one I have tried before with Butternut Squash studded with mushrooms , stilton bacon walnuts and herbs or leek , garlic wanuts fennel and goats cheese and in Hedgehog Fungus and Squash Risotto

Although for tarts I have often used ready made puff pastry this tart was made using short crust pastry and mine is always the shortest crumbliest the good thing abotu this is the rustic look works

Rustic Wild Mushroom , Caramalised Onion, Butternut Squash and Goats Cheese Tart

For the pastry
100g of Plain Flour
50g of Butter
10ml of Water

Crumb the butter into the flour until you get a breadcrumb consistency
Add the water slowly to form a a dough
Leave in the fridge

Meanwhile prepare the filling

3 large onions
1tbp of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of thyme dried or fresh
10 slices of roasted butternut squash ( Thickly slice a roast at 200deg for 20 minutes)

Finely slice the onions
Slowly cook the onions in a pan with butter
approx 10 minutes on a mediums heat they should beging to gently caramalise
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme
Mix the onion and mushroom mixture together gently

Roll out the pasty into a circle to a couple of millimeters thick
Place the filling in the centre of the circle and gather the pastry around
Scatter with grumbled goats cheese
Bake in a pre-heated oven at 180deg for approx 25 minutes

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Plum Frangipane Tart

Plum Frangipane Tart

Neither I nor the weekend host have very sweet teeth, but since my “sorry I have been so grumpy brownies” went down so well with the promise of dinner out by the canal while the sun lasts , thought I would attempt a little more baking to make my first ever frangipane tart.

There were some plums to use up and some suspiciously old looking ground almonds hanging around in the weekend guests cupboard decided to make my first ever frangipane tart. Would have been much easier if I hadn’t discovered the weekend host had hardboiled the remaining eggs .Pastry I can handle no problem but I was a bit worried about the frangipane ,and I was using a cast iron pan instead of a tart tin , queen of improvisation me , however is rose beautifully could maybe have done with a few more plums but thats was we call in the project management trade – learning

Fab with ice cream and I may have to try this frangipan lark with a few more fruit before the summers end which by the look of the darkening clouds is about 5 minutes away

Plum Frangipane Tart

300g of Short Crust pastry ( made using 200g of flour to 100g of butter add approx 30ml water)
10 smallish plums

100g unsalted butter
100g caster sugar
2 eggs, beaten
2 tbsp Brandy
75g of ground almonds
4tsp tbsp plain flour

  1. Preheat the oven to 200C/
  2. Roll out the pastry and line a rectangular tart tin ( actually weekend guest didn’t have one so used a cast iron pan that can go in the oven , prick the base lightly with a fork. Cover and chill.
  3. Make the frangipane beat together the butter and sugar until pale and creamy , then beat in the eggs
  4. Stir in the brandy, almonds and flour.
  5. Spread the frangipane evenly over the base of the pastry case.
  6. Remove the stones from the plum and cut into quarters. Gently push the plum quarters into the frangipane.
  7. . Place the tart in the oven and bake for 10-15 minutes or until the pastry is beginning to brown. Reduce the oven temperature to 180C/gas 4 and continue to bake for 35 minutes.
  8. . Remove the tart from the oven and leave to cool slightly.
  9. If had any icing sugar would have dusted it but none lurking around

Courgette Tart and Banana Muffins

Wild Mushroom and Courgette Tart

After a busy weekend last weekend we put up shelving , when to a concert saw a movie , bought a suit ( how I hate shopping) and even managed a romantic meal out together

Decided to take it easy this weekend while the regular weekend guest lives it up in Ibiza , gone but not forgotten his surprise gift of a lemon reamer and the unsurprising accompanying sexual innuendo have kept him close to heart.

Managed a quality walk through meadows , amongst all the butterflies and flowers having a little sing to myself , and getting the tiniest bit burnt. After two months solid of rain I forgot what the sun was like

Toward the end of the walk I came across some very nice looking field mushrooms which quickly converted into this tart with a few slices of courgettes courtesy of the vege box as a late lunch early dinner.

This was made with wild mushrooms works really well with old mushrooms that are going past their best too cos they are kinda hidden under the courgette

Courgette and Wild Mushroom Tart

Mushrooms , 100g Ready Made Puff Pastry , Courgette , crumbly goats cheese thyme, a dash of white wine , salt and pepper

  1. Roll out 100g of ready made puff pastry back at 220deg for 10 minutes
  2. Meanwhile finely chopped mushrooms mixed with thyme, a little goats cheese and garlic and a dash of white wine and lightly cook in a pan til soft . R
  3. emove pastry from the oven and prick down the middle section .
  4. Layer over the mushroom mixture and cover with thinly sliced courgette .
  5. Season over with salt and pepper and a drizzle of olive oil .
  6. Continue to bake for 20 minutes.

One of my very bad habits that I indulged on Saturday night is a huge stack books from the library , but I like to snuggle down in bed and read well into the early hours ,wild I know , so not a lot of sleep and I therefore confess to a late start on Sunday . I did manage to bake the required breakfast Banana, Carrot and Walnut muffins using up bananas swiped from a work conference last week. Ate the muffins with a large mug of tea as the light streamed through the windows on and my newly flowering geranium while I worked my way through the pounds of weekend newspapers . Bliss
Breakfast Muffins - Banana Carrot and Walnut
Banana and Walnut Muffins

2 cups plain flour 1 1/2 tsp baking powder, 2 overripe bananas. 2 cups of grated carrot ( finely packed) 1 cup brown sugar 3/4 cup butter, melted and cooled 2 eggs 1/2 cup walnuts , 3 tsp cinammon

  1. Preheat the oven to 190deg C
  2. Mix together all the dry ingredients
  3. Add the butter , mix in bananas , eggs and carrot .
  4. Fill 12 muffin cases three quarters full
  5. Bake for 20 minutes

Eat warm


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