• 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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Cauliflower Spinach and Tahini Salad

Cauliflower Spinach Tahini Salad

I was thinking about Cauliflower cheese for dinner tonight but there was a abg of spinach begging to be used and some lavash ( flatbread) left over from the weekend

Cauliflower Spinach and Tahini Salad

Half a medium cauliflower
Few handfuls of spinach
1 tsp Tahini ( sesame seed paste)
One fresh lemon – juice
Pinch Dried Chilli

  1. Simmer   half a medium cauliflower until cooked a little al-dente
  2. Mix together tahini  ,chilli ,  juice of the lemon , for some reason this thickens the tahini so you may wish to add a little water.
  3. Pour the tahini mix over the still warm cauliflower
  4. Add the  spinach
  5. Serve with toasted flatbread

Other cauliflower recipes

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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Lentil Leek and Potato Warm Salad

Winter Salad

I haven’t really been food shopping this week , was away last weekend and waiting for the festive food delivery at the end of the week to cart it all off to rural Wales. Still there were some vegetables left not quite up to a trip through the Brecon Beacons so I give you a winter salad eaten while I watch Heston Blumenthals Perfect Christmas and wondering if I can fit some kind of liquid nitrogen cannister in the car.

Lentil, Leek and Potato Warm Salad

100g of Green Lentils
2 small leeks
4 small potatoes
1 tbsp of chopped pancetta
1 tbsp of crumbly goats cheese

  1. Gently simmer the lentils and potatoes in boiling water for 15 minutes
  2. Roughly chop the leeks and fry with the pancetta
  3. Mix together the lentils, potatoes , pancetta , leeks and goats cheese
  4. Season with salt and pepper

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Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

I still want to eat salad but it is getting colder now , here is a warm salad for chicken , if you don’t want to eat chicken, can simply cook the lentils in water and white wine. The lentils are deliciously peppery complimented by sweet butternut squash and creamy goats cheese, carried by creamy spinach

Warm Lentil , Butternut Squash , Goats Cheese and Pancetta Salad

4 chicken thighs
100g of puy lentils
Few tablespoon of pancetta
Four garlic cloves
1 cup of white wine
3 large handfuls of fresh spinach
Few chunks of crumbly goats cheese
Half a butternut squash

Heat the oven to 200degC
Place the chicken thighs into a pan with a dash of olive oil , white wine , garlic and pancetta
Rougly slice butternut squash place in the oven on a tray drizzled with a little oil, should roast in half an hour
once the chicken if cooked and browned Add the lentils and a dash of water.Allow gently simmer, for 20 minutes
Remove the chicken to rest
Stir in the spinach and goats cheese , dressed with lemon juice and black pepper

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Slow Roasted Lamb with Harrissa served with Chickpea and Green Bean salad

Slow Roasted Shoulder Lamb

I love lamb its definitely one of my favourite meats , using a shoulder of lamb and slow cooking gives a lot of tasty tender meat that that can go in the freezer .Though the lamb stays in generous chunks it falls apart at the touch of a fork and melts in the mouth

Slow Roasted Lamb

Slow Roasted Lamb

Whole Shoulder of Lamb
1 Bulb of Garlic finely chopped
3 Medium Sized Onions
2 Tins of Tomatoes
slosh of red wine
salt and pepper to season

Place the shoulder of lamb in a cast iron pan
Add the garlic onions tomatoes and red wine don’t worry if it doesn’t cover the meat
Bake with the lid on a 180degc for one and a half hours
Leave to cool in the oven overnight
In the morning remove the layer of fat from the top of the pan and bones from the meat

The lamb can then go into the freezer in portions , and be slowly heated through when required .Suggestions with seasonal vegetables , with tomatoes and fresh herbs , with lentils or pulses .

This Saturday after some fun walk picking mushrooms I reheated a generous portion with a tin of plum tomatoes tablespoon of harissa and handfuls of chopped fresh parsley it just needed 30 minutes in a high oven

I didn’t want a really heavy accompaniment but did have some flat bread not home-made I am afraid so made the salad below which was really tasty and helped me motor through the flat leaf parsley

Green Bean and Chick Pea Salad with Tahini and Lemon Dressing

Chick Pea and Green Bean Salad in Tahini Dressing

Two Handfuls of Green Beans _ steamed
One Tin of Chick Peas
2 tablespooons of tahini
2 tablespoons of toasted sesame seeds
a hanfuld of chopped flat leaf parsley
juice of one lemon

Mix all the ingredients together and serve

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Trout with Salad of Butternut Squash , Green Beans Feta and Thyme

Trout with a salad of butternut squash , green beans and feta

Trout with salad of butternut squash , green beans feta and thyme

As I have said before my mother is an impressive cook for a girls night we hit the cinema ,though dinner out would be nice , after a lot of time away from home recently I really needed to cook at home .

I decided on a cooking trout , my stepdad is not a bid fan of fish with bones so I knew it would be a hit . Its also very quick to cook in the oven post cinema

I stuffed the trout with a little lemon thyme , drizzled with olive oil , salt and pepper , wrapped in foil and baked at 180deg for 30 minutes it comes out moist and juicy

Accompanied by an autumnal salad of roasted butternut squash ( thickly sliced , drizzled with olive oil and roasted in the oven at 200deg for 30 mins) , steamed green beans , feta cheese and a little lemon thyme dressed with a little lemon juice olive oil and wholegrain mustard

I realised I am a massive fan of green beans in salads , click on any of the images for recipes.

Green Bean and Turnip Salad

Steamed baby turnips and green beans dressed with tahini , chopped roasted garlic , fresh lemon juice , sesame seeds , olive oil .

Green Bean Salad

Chopped tomatoes , grean beans , gem lettuce , boiled eggs , tinned anchovies and olives dressed with olive oil and vinegar

Four Bean Salad with Fennel and Goats Cheese

gently steam the french beans til all dente
mix with any beans you fancy ( these are butter beans , borlotti beans and flagolet beans)
dress with a mixture of white wine vinegar ( you could also use lemon juice) , olive oil ,salt pepper , whole grain mustard and hanfuls of freshly chopped fennel leaves. Finally crumble over some goats cheese .

If you need some meat add some crispy cooked bacon or chicken or even tuna but you might want to leave out the goats cheese if you are using fish

Cucumber Tomato Chickpeas Flat Leaf Parsley Salad & Flatbread

Turkish Salad

I cleary got all inspired by the bread in Turkey and though I have baked loaves and pizza bases before , I have never got around to making a flat bread so thought I would have a go and broke out the Casa Moro cookbook. I tweaked it a bit making 4 breads of 25cm in diameter

Pile of Bread

Flatbread Recipe

110ml of warm water
130g strong white flour( extra for dusting)
1 tablespoon of black sesame seeds
1/4 teaspoon of salt
1 tablespoon of olive oil

Dissolve the salt in the water , gradually add into the flour .Finally add in the olive oil
Roll the dough into a sausage and cut into four
Heat a pan to a medium to high heat
Roll into a disk on a floured surface
Place the disk into the pan once bubbles appear
Turn the disk and cook the other side til it have brown spots
Do the same with the other pieces of dough

Bread in the Pan
I wanted to have something tasty and there are still some in season tomatoes around so I made a Turkish inspired salad

Cucumber Tomato Chickpeas Flat Leaf Parsley Salad

Tomatoes – roughly chopped
Cucumber – roughly chopped
Chick peas – from a tin
Flat Leaf Parsley – roughly chopped
Dressed with lemon juice , crushed garlic and olive oil

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New Season Apples

Apple, Watercress ,Rocket Peccorino and Toasted Walnut Salad

After posting about all the lovely food in Turkey I was a bit sad to come back to the UK & getting stuck back into work .

Apple, Watercress ,Rocket Peccorino and Toasted Walnut Salad

With the prospect of a week til my vegebox delivery I was forced to pick up some veggies from the supermarket ( boo hiss) … I was really happy to see that the new season English apples are in ( made up for it being too early for pomegranates in Turkey) .

New Season Apples

With a couple of bags of apples , which I like to keep on my desk , I also bought a bag of watercress and rocket .

Combined to make a very tasty salad with Watercress Rocket , Apples Peccorino Cheese & Toasted Walnuts dressed with white wine vegegar olive oil honey and black pepper . The salad almost bit back with stong cheese and peppery leaves.

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Pulses and Grains

Currently pretending to be very healthy with piles of grain and pulse based salads.

Beetroot , Goats Cheese Beluga Lentils and Thyme Salad

Black Beluga Lentils , Beetroot , Goats Cheese and Thyme Salad

The great thing about these salad is that unlike tomatoe or lettuce based salads they actually mature in the fridge rather than going soggy

Three Bean Salad

Three Bean Salad

I think the secret is to have plenty of fresh herbs hanging around to mix in thyme coriander and mint work very well . I tend to make a new salad each day and then have a little of each with a hunk of bread also a big blob of home made hummus.

Quinoa with preserved lemon goats cheese and coriander salad

Quinoa with preserved lemon goats cheese and coriander salad

They can also be very effectively put into a Tiffin Carrier for picnics although this weekend I was too busy testing out the new fold up Orikaso picnic set

Picnic with folding cup

Its very spooky that somethings fold up and holds water but great fun especially if you have an engineer to help you put it together

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Elderflower Tart , Tomato Tart and Vegetable Salads

Rhubarb Tart with Elderflower Cream

Last couple of weeks I have been able to fall back in love with the vegebox too much time away from home too much work has meant it has been a little neglected

Rhubarb made a fantastic tart and even got some wild food in there using elderflower for the last week it was in season .

Rhubarb Tart with Elderflower Cream

Rhubarb Tart

  1. Gently cook chopped 5 sticks of fresh rhubarb in pan with a little water with a handful of caradommon seeds and a sprinkling of brown sugar . You want it to go mushy , but do not boil heavily or it wil lose its lovely pink colour. Leave to cool.
  2. Make very short , shortcrust pastry (200g flour crumbed with 100g butter and approx 5ml of cold water added slowly to form pastry . Line a 15in tart/quiche tin, fill withe rhubarb tasking to made sure its not too tart Bake at 200deg for 25minutes.
  3. Remove from oven and leave to cool . It should set nicely

Shown here sprinkled with elderflower flowers since i served with with elderflower cream ( creme fraiche mixed with a little honey and elderflower flowers)

The lovely weekend guest and I managed some trips out in the warm weather for picnics a salad using up the last winter vegetables and squashes in a Roasted Carrot , butternut squash, thyme and feta salad

Roasted Carrot , butternut squash, thyme and feta salad

Left space for a dish that owes a lot to my regular weekend host using up the best of the new vegetables broads beans and peas , in a Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette, Preserved Lemon & Goats Cheese Salad

Fresh Broad Bean , Fresh Pea , Butter Bean ,Courgette,  Preserved Lemon & Goats Cheese Salad

The first new tomatoes have this weekend made a delicious summer tart a crime to cook them they were fresh over caramised onions and goats cheese.

Tomato Tart  

Tomato Tart

  1. Roll out 100grms about a quarter of a packet of ready made puff pastry
  2. slather over caramalised onions (I keep some in the fridge – made by simmering thinly sliced onions with balsamic vinegar and brown sugar til they are soft and syrupy, great with cheese and biscuits )
  3. add pine nuts and a sprinkling of goats cheese .
  4. Bake at 190degC for 20 minutes , then layer over fresh tomatoes sprinkled with fresh thyme , rock salt and pepper. Tomatoes this time of year are too good to cook
  5. Served here on a bed of rocket and basil