• 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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Wild Garlic and Wild Watercress

Garlic

It feels like spring is just around the corner with an early Easter we are heading back up to Yorkshire, the  site of many a happy childhood holiday  and where I first introduced Nick to the joys of wild garlic  this prolific wild herb is beginning to send up its first tender leaves  and  coming soon to a woodland near you making a stroll in the woods smell like a visit to the local pizzeria .

  This weekend we also found  wild growing watercress amazingly near a site called Cressbrook in the Peak District . If you are harvesting it yourself be sure to wash it well.

Watercress

I am never happier than when foraging  and cooking with the results by myself the watecress and garlic would probably have been fine as a salad but it was Saturday night and we had scored some lovely mature steaks and as ever trying to get through the vegebox potato mountain  so made a warm potato salad with the wild garlic and let the peppery watercress speak for itself on the side.

Wild Garlic and Wild Watercress with Steak

Warm Potato and Wild Garlic Salad

10 potatoes freshly boiled
15 wild garlic leaves torn into strips

Dressing this looks like a lot but the potatoes will really suck it up
3 heaped tbps honey
1tbps of mustard
10ml vinegar
10ml olive oil

Mix together the dressing with the torn garlic leaves
After draining the freshly boiled potatoes toss while still piping hot in the dressing and garlic leaves and serve . If you use cut potatoes they will suck up more of the dressing

I have also used wild garlic to make a pesto fantastic in soups , on pasta or potatoes

Wild Garlic Pesto

Finely chopped wild garlic leaves with olive oil, walnuts & roasted lemon ( I half lemons and drizzle them with olive oil baking in the oven on a medium temperature for 30 minutes and then keep them in the fridge covered in oil for up to a few weeks – roasting intensifies and mellows the flavour)

Wild Garlic Pesto

Spinach Soup with Wild Garlic Pesto

Spinach and Wild Garlic Pesto Soup

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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Oyster Mushroom Soup

Oyster and Pak Choi Soup


While I was busy being distracted by gnarly looking autumn roots and manky looking Ink Caps , my weekend guest spotted a small amount of Oyster fungus growing on a stump. Braving brambles and scraping of slugs we salvaged a small amount.

Oyster Fungus

It made a very tasty soup with some pak choi and brocolli from the vegebox so will have to hunt out some more, and was a perfect meal after a long day away from , also my first time using the lovely bowls my brother sent back from Asia….

Oyster Fungus

Oyster Mushroom , Pak Choi and Broccoli Spicy Soup

2 small pak choi , spinach would work to
A hand-size of Oyster Fungus – roughly sliced
1cm of ginger – finely chopped
A stalk of broccoli roughly chopped
2 cloves of garlic
1 pint of boiling water
50g of rice noodles
1/2 tsp of chopped red chillis
Dash of soy sauce
Squeeze of lime

  1. Gently the garlic , pak choi stalks, broccolli, and chilli
  2. Add the rice noodles and boiling water
  3. Simmer gently for just a few minutes
  4. Add the pak choi leaves and a generous glug of soy sauce
  5. Finally serve with a squeeze of lime

Autumn RootsNibbled Ink CapAutumn Roots

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Amethyst Deceivers


Gathering Amethyst Deceiver

Amethyst deceivers are pretty little purple things , with a scary name only because the white variety look like many other species .

Amethyst Deceiver  - Laccaria amethystea

You cannot mistake these purple beauties for anything else and they were growing in abundance on the Cotswold Way looking very beautiful with autumn colours , lunch with a stunning view and a picnic of Pieminister Pies ( Picnic in a secluded spot No. 11 in the Guardians 50 sexiest places to be fed ) The do mail order now if you are not lucky enough to live around the corner from the shop

Pieminister Pie over the Cotswold

I have eaten the deceivers before in salad and sushi but for supper on Friday night we needed a hit of protein so it was salmon with a salad of amethyst deceivers , boiled new potatoes and fresh spinach , dressed with warm balsamic vinegar , honey and dijon mustard .

Amethyst Deceiver , New Potato and Spinach Salad

Then off for an stomping evening of Simple Kid and Seasick Steve needed a light supper . Had a kebab on the way home (No. 49 in the Guardians 50 sexiest places to be fed)

Deceivers  Amethyst and Regular

After a heavy night out breakfast had a fungal flavour too with more
deceivers gently fried in butter to accompany , scrambled egg , smoked salmon and soda bread, which I have to say more sexy than anything else ……. with Saturday kitchen..

Amethyst Deceiver Breakfast
.

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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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Clouded Agaric Risotto – Maybe risky eating

Clouded Agaric Mushroom Risotto

Clouded Agaric (Clitocybe nebularis) can be found in the UK in deciduous or coniferous woods often in rings or troops from late summer to late autumn. They are strong smelling and prone to maggots late in the season so please check and clean them well

Please be aware many people have serious gastric upsets to Clouded Agaric , the advice I was given my a mycologist was if you want to risk it try a small piece and wait for a few hours. There is a little more and other recipes from me from last year – Risky Eating Clouded Agaric

Clouded Agaric ( Clitocybe nebularis)

There were some nice samples in the woods this weekend , though I should note this dish was cooked by my lovely boyfriend, a fantastic cook in his own right , I don’t have the patience for all the stirring
but it was so delicious rich and creamy . A perfect evening meal .

Clouded Agaric  (Clitocybe nebularis)

Clouded Agaric Risotto

4 large handfuls of chouded agaric ( we added a few field mushrooms as I hadn’t picked quite enough agaric )
Half a onion finely chopped
12 oz arborio rice
3 cloves of garlic – finely chopped
2 pints of fresh chicken stock ( or vegetable stock ) , warmed through
Olive Oil
Salt and Pepper

Gently fry the garlic and onion in olive oil
Add the mushrooms
Add the arborio rice to coat in the oil and warm through
Begin to slowly add the stock, add a ladleful of the stock and simmer, stirring again, until the
liquid has been absorbed. Continue adding the stock in this way, until
all the liquid has been absorbed continue stirring and the rice is plump and tender.
Add herbs of your choice , this time we used chives but parsley works well too

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Grilled Gammon with Shaggy Ink Caps


Sunday Lunch


Baby Ink Caps


Using up the mushrooms that got squished at the botton of my backpack … I know grey food v.unappetising but tasted good… parasol mushroom and shaggy ink cap two hours from field to mouth


Baby Ink Caps

Long walk gathering shaggy ink caps on Saturday was disappointed there were not more field mushrooms…. enough to rest under some tasty Wiltshire Gammon steaks as it grilled with just a few dots of honey salt and pepper.

Happy Harvest of Baby Ink Caps

Gammon was eaten with the mushrooms , new potatoes and peas with a tasty green parsley sauce

Parsley Sauce
Melt a heaped tablespoon of butter in a pan
Remove from the heat slowly add approx 5 tbsp of plain flour
Return to a gentle heat and keep stirring
Slowly add three quarters of a pint of milk .You really have to add it slowly and keep stirring or you will get lumps
Add loads of finely chopped parlsey salt and pepper .

Ink Caps really do have a lovely silky texture but full of flavour perfect on toast or if they get a bit crushed in your bag in a soup .

Parasol and Shaggy Ink Cap Soup

Baby Ink Caps in Toast

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