Eat Me Kitchen

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Eat Me Kitchen

Eat Me Kitchen Private chef & caterer:
I specialise in small events & house parties for between six & 30 guests. Enquires: [email protected].

10/02/2025

Scenes from the last couple of days:

🥔Proper chips, hand-cut, fried & not frozen
🥖The bakery next door, run by Anna from Australia
📚Bookshop ‘round the corner
🍻Student bar
👠 …not my size, sadly
🚗 People sleeping in their cars
🚙 😕

09/02/2025

Lazy one-pan, left over pasta frittata:

This is not even a recipe, more a sequence of events. I cooked too much pasta on Friday night, another fridge raid job that used up the remains of a jar of peppers, some olives, half an onion, sad looking parsley, we’ve all been there.

I totally couldn’t face this reheated for lunch yesterday, so I added two beaten eggs to the pasta, with more Parmesan, salt & pepper & some chilli flakes. I fried & it gently in olive oil on both sides until it transformed into a great little frittata that was crispy on the outside and totally delicious (nicer in fact than the original melage).

I don’t really like eggs actually, it’s to do with Brownie Camp, long story, so this was also a good way of adding extra protein in disguise.

05/02/2025

This will be my GREEK TAVERNA STYLE supper club menu on 12th April 2025, Masham Town Hall, Ripon, N Yorks, HG4 4DY, UK.

MAZI = Together 🇬🇷

£37.50 per head, incl booking fee & welcome cocktail.

Tickets (& more details) via Eventbrite will be available this Friday 7th Feb.

To express interest, or if you have questions in the meantime, do email me rather than dm:

[email protected]

Please share 🫶

04/02/2025

I made this last night which I’m naming Spanakopia Lentils, it’s another one-pot, fridge raid, wholesome, comfort meal that took a couple of hours, blipping away on the temperamental induction hob here. This is enough for eight servings:

500g good, Puy lentils; 2 onions, chopped (or spring onions and/or leeks); 500g frozen spinach; parsley, dill & 5 garlic cloves, chopped; 1 veg stock cube; 250g feta cheese, crumbled; 1 lemon, zest & juice; pinch of nutmeg & chilli flakes; a handful of pine nuts.
Greek yoghurt & pomegranate seeds, to serve.

👩🏻‍🍳Rinse the lentils, then pour into a large pan of boiling water, bring back to the boil and simmer gently for two hours maybe, or until soft, topping up with more water as necessary.
👩🏻‍🍳Αdd the stock cube and the frozen spinach, keep simmering.
👩🏻‍🍳Heat 4tbsp olive oil in a frying pan, add the chopped onion with salt, lid on and fry gently for 15 mins until golden brown, then add the garlic and give it all another few mins.
👩🏻‍🍳Add this and all the other ingredients to the lentils, season, taste, season again, add more water if it’s too dry.
👩🏻‍🍳Serve with bread, olive oil and a green salad.

Let me know if you make it, or any variations you come up with 🫶

27/01/2025

It’s excruciating to put your face on social media, to ‘fess up that you are older than you seem, & that you clearly did not wear enough sunscreen for many years!

But it’s honest.

If I turn up to cook at your house, villa or holiday cottage, this is what I’ll look like (probably a lot worse ;)

I work hard. Sometimes Savvas is with me, he will chop veg and do Greek dancing in your kitchen if you’re lucky 🕺😉

I also have a really lovely team of staff who are local friends or relatives, we all know each other, know what we’re doing and enjoy doing your events.

Be the front of your business. Anyone else want to share a 🥴 pic of themselves working, and being human, I will repost!

27/01/2025

Kalimera. It has not been a quiet start to Monday in this street, in another random move the Council arrived v early to ‘prune’ the beautiful tree outside our apartment 🎧😵‍💫

I’m now with SpongeBob drinking a lot of coffee and deciding the best way to teach myself to use Canva (any suggestions, I need to do a flyer/menu?). Embrace Ai I reckon.

Yesterday was fun tho’…after a necessary laundrette visit (€6.50), we went to the SW coast with some friends. First up was Gardiki, one of the three Byzantine fortresses on Corfu, then Lake Korission to see the flamingos, and then for a walk along adjacent Chalikounas beach, where although cloudy the outline of Paxos was pretty clear.

We drove up the mountain to Chlomos, such a beautiful, traditional village, populated in the main by the biggest cats I’ve ever seen! We attempted the random and unsuccessful rescue of one weighing at least 6kg that was stuck on a roof…then back to Corfu Town for souvlaki, ice cream and contemplation of the feline master race we had discovered 🐈‍⬛😳🐈

On my list this week is to make the local white bean stew, Fasolada, for Savvas. Apparently it is customary to make veggie dishes on Mondays and Wednesdays. I’m aiming for Wednesday ;) 🫘

26/01/2025

Two of last week’s budget, one-pan meals…

🌿 Pasta e Ceci
🧀Quinoa & Halloumi

Both of which I’d make again, maybe as sides as part of sharing meal. Here’s the recipe for the pasta e ceci (chickpeas) which as it turned out is more of a salad, I added handfuls of rocket I got from the market.

‘s more traditional version is here:

https://www.theguardian.com/lifeandstyle/2016/feb/16/pasta-e-ceci-recipe-tinned-chickpea-pasta-broth-rachel-roddy

My salady version, serves 2-4:

1 x red onion, thinly sliced
2 x garlic cloves, thinly sliced
3 x sprigs of rosemary, leaves stripped off and cut up small
1 x lemon, zest & juice
1 x tin cooked chickpea, keep 2tbsp of the water
200g ditalini pasta (or penne)
S&P, olive oil, seeds (I have pumpkin & sunflower, they are optional but do add some protein & crunch!)
Parmesan cheese
Two handfuls of baby leaves, rocket, watercress or spinach will all work

🌿 Boil the pasta in salted water for just over the time it says on the packet (you don’t need it al dente because the chickpeas have ‘texture’), drain and stir through some olive oil.
🌿 Meanwhile, sauté the onion in a pan in more oil (sprinkle with salt, lid on, 5 mins), then add the garlic, rosemary & lemon zest and give it another 2 min, then add the whole mixture to the pasta, with the chickpeas.
🌿Whisk the lemon juice with the reserved chickpea water and pour over the pasta, together with the baby leaves, seeds, salt, pepper and parmesan.
🌿Adjust to your taste…more lemon, more oil etc, eat at room temperature.

Frugality itself, happy Sunday 🙏

23/01/2025

Corfu Town: Currently 16c & cloudy, I’m not complaining. Here’s a little update post. I tried to make a reel, I even have a new app that’s s’posed to help (it didn’t).

Yesterday I went to the market which stretches along the wall of the Old Fortress, known as a ‘Laiki’ - a people’s/farmers’ market. This is one of my favourite places here, there are a couple of cafes and local sellers and fishermen punt rainbow selections of produce. Currently, there are stacks of all kinds of citrus, walnuts and cabbages the size of footballs. I got some greens and cooked a version Spanakorizo, which is a lemony rice & spinach soup, and a lot more veggie one-pot dishes will be made over the coming weeks.

I’ve found a great, ‘arty’ cafe to hang out in just up the street, an Italian serving amazing panna cotta puds and a bakery run by an Australian couple.

Sadly, the renowned spice emporium that I have wanted to go to for ages is shut for the winter as the owner is visiting relatives in Canada. Which is probably a good thing, because all the stuff that the council cleared out of the evicted lady’s house on Monday is now dumped in piles of bin bags outside her (the Canadian’s) lovely shop, see photo.

I have no idea what’s going on or how this can happen, but it’s quite shocking, especially as the evicted lady now seems to be sleeping in the laundromat downstairs!

Keep up, more soon…😉🇬🇷

21/01/2025

Sooo, I’m back to Corfu. In the winter it’s better (for me) to stay in Corfu Town, which is still vibrant and open for business, unlike the holiday villages around the coast of the island.

We had to travel overland to get here as the airport is currently closed for repair and expansion works.
Savvas has gone back to Kassiopi to check his house, see family, friends and to secure some work, while I am basing myself in a tiny studio apartment in the old Jewish Quarter of Town for a few weeks to work on some THINGS. It’s easier to call it that, than to try to explain the scramble that my brain is by February each year!

We are in a pretty street I’ve stayed in before. I’m posting a pic, which looks charming, but already this morning the council and police have been here to evict a woman and all her possessions from a small house she was occupying next door. I assume for not paying taxes, and it was horrible to witness.

I am also posting a pic of the titchy kitchen I’ll be using, I’m on a budget so eating out for every meal is not an option. There is a sink, an induction hob, a kettle, three pans, two knives and a wooden spatular at my disposal. And, a plug-in griddle which might be fun to experiment with! There are students living in the apartment above and there’s a lawyers office next door. So, if I want drugs or another divorce it’s all here, oh, and there’s a self-service laundromat downstairs too!

I’ll be posting cooking and island updates here for the next month…

13/10/2024

BEAUTIFUL Autumn table scape for a lovely birthday party celebration today with stunning dahlias & leaves from the garden 🍂

The menu highlights included:

Blackberry Frangipane Tart
River Cafe Classic Chocolate Nemesis
Cinnamon Plum Compote
Roast Squash, Lentil & Herbs
Radicchio, Chicory, Nero Rice, Cambozola
Green Bean, Mange tout, Orange & Hazelnuts
Cold cuts - Local Beef & Ham w Pickles & Relish
Focaccia from in Darlington

🙏

12/05/2024

Sunday afternoons in Corfu Town be like:

☀️🇬🇷

24/01/2024

Soup, veg curry, halloumi burgers, salads, frittata & cake = PAYF community lunch = sold out!

Thanks everyone who came along. The next lunch will be hosted by Kimberley on Feb 7th & 21st, 12-2pm & we’ll be open every two weeks thereafter.

We also have a Spring supper club coming up on March 14th.

Message if you’d like details about any of our events 👩🏻‍🍳👩🏻‍🍳

17/01/2024

This week I posted a marmalade cook along on stories & by some miracle of technology (and patience;) it is now in my highlights if you’d like an easy how-to guide, do click the link 🍊

16/01/2024

Delivered some cakes, made some people happy…☺️

Loaded Black Forest Minis, made to order & delivered around 🍒🍫 DM :)

15/01/2024

Looking a lot jollier and warmer than I feel, HNY everyone!

I have new menus up soon for the small events, hen parties & birthday celebrations I love catering…and I’ll be starting some healthy lunch business deliveries in the Spring, if you are local to & .

I am also hosting a foodie weekend retreat in the Dales with at the end of May, and we will continue our PAYF lunches at our unit on Old Sleningford twice monthly.

In the meantime, you can follow along with my marmalade making on stories this week, and I’m back to Corfu in Feb for some 🇬🇷 food inspo & sun (not bikini weather, but I’ll take what ☀️sun I can!).

DM if you’d like any details. Happy Blue Monday! 👩🏻‍🍳

07/01/2024

36hrs in Whitby:

Totally recommend in Sandsend, espesh their takeaway tacos; .st for coffee, cakes, brunch; fifth generation bakers .of.whitby have every pie & s’roll you can imagine and sourdough, & for smoked kippers & salmon (cash only).

We stayed at my friend Mandy’s apartment off Royal Crescent , great location just a few mins walk from all the fishy action, shops, pubs, bars.

I drove there via Helmsley & had a great lunch , and travelled back via Saltburn (not THAT Saltburn ;) & really wanted to go to but couldn’t find anywhere to park…so, I guess that would be my advice, get up early, or go mid-week because even in bleak January the North East Coast is popular! HNY 👩🏻‍🍳

29/12/2023

Great 48hrs over in the Lakes visiting some old/new outdoor/indoor places around Windermere, Ambleside & Newby Bridge.

We stayed which is basic, but perfect if you are going to be exploring for most of the days!

DM if you want any deets & travel tips. I hope you have all had good Christmases…

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DL81ER

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+447958729516

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…and it was a pleasure! Evie works in food pr and wanted a fun and visual vibe for her 30th birthday party. The theme was A Midsummer Night’s Dream, she looked amazing (and only slightly upstaged by her Dad in his sequin suit & cowboy boots ;)! We served canapés by the river, bavette steak and big salads for dinner, followed my two crazy meringue towers. Thank you for the booking @eviehorsell & Happy Birthday!! And, thank you, Jemma & Jackie for FOH, you are always fabulous 🙏

I added the Rhubarb Water Kefir recipe to my highlights (bottom left)…let me know if you make it, or have any questions 🫧

I put the wild garlic bud pickle recipe into my highlights below…and, to answer a couple of questions: 🌱Yes, you can just heat all the pickling ingredients together and pour over the buds & seal, but I think marinating them in the brine first makes them last longer, keep their colour and crisp up a bit! 🌱If your pickle goes fizzy & starts fermenting, don’t panic or the throw it away…just ‘burp’ it by loosening the cap and keep it in the fridge, it will settle down. Any more Qs, just message me. My April series will be Rhubarb, starting on my Stories tomorrow… #pickles #recipe #spring #wildgarlic #rhubarb

I’ve just put the easy quick pickle recipe from my stories into a highlight below, so you can follow along, use up your kitchen veg scraps & always have something tasty in the fridge: 🌶️🥕🥦🧅🫑 Let me know what you make! #recipe #recipeshare #pickles #nomorewaste

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10/02/2025

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27/01/2025

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