• 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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Leek, Pea and Feta Fritatta

Leek Pea and Feta Fritatta

Long long days and 3/4hr  wait on a very cold train platform got home a little grumpy with ingredients for some easter cup cakes but also needing something to eat for dinner

Heading off for the bank holiday weekend so eating down the vegetable stocks which meant a big pile of leeks and carrots . The carrots are going into carrot cupcakes a “healthy” treat for my step-neice who is being babysat by my mum and stepdad this weekend . However the need to also use the additional eggs not on cupcake duty just screamed posh omlette – fritatta -even the word makes me smile .

Leek Pea and Feta Fritatta

The leeks combined with some frozen peas and feta cheese make a lovely fritatta ( have made Courgette Fritatta  which is really lovely too ) on this coldest of days it just looked so summery . Feirceness of leek sweet popping peas and the saltiness of the feta which only seems to improve when warm.

Leek Pea and Feta Fritatta

Leek , Pea and Feta Fritatta

3 medium leeks – roughly chopped
3 sprigs of thyme
1 cup of frozen peas
20g of feta  – cubed
cube of butter
4 eggs – well beaten

In a oven proof frying pan sweat the leeks with the butter til softening
Toss over the peas and feta
Pour over the eggs salt and pepper
Place the frying pan  under a medium grill for approx 3 minutes keeping a eye until the egg is set and gently browned
Serve with salad with a tangy dressing (white wine vinegar, wholegrain mustard , honey )

Leek Pea and Feta Fritatta


Wild Garlic and Wild Watercress


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.


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

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

And all because the lady loves… Marmite


Marmite Cheddar Bites – another gem tracked down by my lovely boyfriend  don’t know where he finds these things for me but very glad he does . As a total  Marmite fiend its certainly the way to my heart these blended cheddar and marmite portions  were incredibly tasty, a nice mature biting cheddar and the saltiness of Marmite

Last month for Valentines Day I was  presented my with ” I love you” which is  Marmite mixed  with Champagne    I  have to say I don’t think you can improve on perfection the champagne really didn’t add anything. But lovely thought !


Nick also tracked down some  Marmite Rice Cakes which would have been better with more Marmite tempted to add a little  perhaps  dunking them into the jar .

Marmite Rice Cakes

The Walkers Marmite Crisps were nice though

Marmite Crisps

And if you think I am obsessed check out I Love Marmite a marmite fansite for the true devotee….

Carrot and Cardamom Cake

Carrot and Cardamon

This weekend was out walking in the Forest of Dean , where  the wild garlic is just beginning to poke through (expect more  recipes with it soon) I had made some sausage sandwiches with lashings of mustard  but adding some fresh wild garlic leaves took them to another level  however it  did mean a serious case of garlic breath a long way from a toothbrush or gum.

Wild Garlic and Sausage Sandwich

Very fortunate then to have this delicious cake cardamom being a natural breath freshener . Very happy with the way this cake turned out light springy and unbelievable moist , with flecks of carrot and gently smokiness of cardamom

Carrot and Cardamom Cake

Carrot and Cardamom Cake

175g light muscovado sugar
175ml sunflower oil
3 large eggs lightly beaten
300g grated carrots
10 pods worth of cardamom seeds
175g self-raising flour
1 tsp bicarbonate of soda

1. Preheat the oven to 180C/Gas 4/fan 160C.
2. Line an 18cm square baking tin
3. Cream the sugar and oil together , add the eggs
4. Stir in the grated carrots and cardamom pods
5.Mix in the flour, bicarbonate of soda and spices
6.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out
Optional – Ice with a mixture of water and icing sugar, add a few drops of ginger extract

If you liked this you might like these  cakes

Green Tea and Cardamom Madeleines
Carrot and Apricot Cake

Leeks in Vinaigrette with breadcrumbs and bacon

Leeks in vinagrette with breacrumbs and bacon

Lots of leeks in the vegebox today wanted something warming but
light for lunch, the leeks are a lovely carrier of the vinagrette with
the breadcrumbs and bacon adding a salty crunch . This would work
nicely with crumbly goats cheese

Leeks in Vinaigrette with breadcrumbs and bacon

Vinaigrette – made 2 parts vinegar 1 part dijon mustard 1 part honey
Toasted breadcrumbs toast bread and finely chop
Bacon – grilled and finely chopped

  1. Thinly slice leek and steam or boil until softened
  2. toss the leeks while warm in vinagrette
  3. top with breadcrumbs and bacon

Chocolate Tart and Treacle Tart – for Mothering Sunday

Chocolate Tart

The flat smells of baking , its Mothering Sunday tommorrow so I am responsible for making pudding , it needed to be something that would be transportable so I  decided on two tarts one  Treacle Tart and one Chocolate Tart , these will be reheated tommorrow served with cream . The chocolate is for my grandmother who is a total chocoholic , hoping there will be some left for her to take home  so they are both pretty big ones 24cm …. enough pastry left for some little jam and treacle tarts for treats in the week .

Also put together some bunches of spring flowers hyacinths , tulips and daffodils .

Mothers Day Flowers

Treacle and Chocolate Tart

Pastry Tart Cases

To make a 24cm tart cases

250g of plain flour
125g of butter
Pinch of salt
20 ml of water

  1. Crumb the butter into the flour , add the water to form a dough
  2. Place in the fridge for 1 hour
  3. Roll out the pastry with plenty of flower and line a tin
  4. Place in the fridge to rest for 20 minutes
  5. Bake blind , thats filled with baking paper and ceramic beans  at 200deg for 15 minutes
  6. remove the paper and beans and bake for another 5 minutes
  7. Turn the oven down to 180degC fill with the fillings and bake for 20 minutes

Chocolate Tart

Chocolate filling  for 24 cm tart tin

500g dark chocolate, 70% cocoa solids, broken into squares
360ml double cream
3 Eggs, beaten

Melt the chocolate , and warm the cream .
Mix together and add the beaten egg
Pour into the pastry case

Treacle  Tart
Treacle filling for 24 cm tart tin

400g of treacle
300g of fresh white breadcrumbs
1 lemon zest and juice
1 tsp of ground ginger

Mix together all the ingredients and fill the pastry case.

Flowers for mothers day , hyancinths , tulips and daffodils a spring bouquet