Potato Carrot Salad

When making this classic summer salad, I was not alone... my daughter gave me a helping culinary hand. She applied her muscles to grate the carrots. With two involved making this  delicious potato salad was a breeze. 

Potato Carrot Salad

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1 - 2 bags of mini baby potatoes 

1/2 cup plain Greek yoghurt

1/2 cup light mayonnaise 

2 teaspoons grainy mustard

1 teaspoon white wine vinegar

4 teaspoons white sugar

1/4 teaspoon smoked paprika 

3 green onions, sliced

2 carrots, grated

salt and pepper to taste

Bring a large pot of water to the boil. Add the potatoes and cook until tender but still slightly firm, approximately 12 to 15 minutes. Drain. Rinse the potatoes under cool water and allow to drain again. When cool slice the cooked potatoes in half. Place the slices into a large serving bowl. Set aside.

In another bowl, preferably a medium sized one, combine and blend together the Greek yoghurt, mayonnaise, grainy mustard, white wine vinegar, sugar, paprika, sliced green onions, and the grated carrots. Pour over the cooled potato slices and gently toss to coat. Add a dash of salt and pepper, to taste. Chill and serve. 

Notes: Instead of using mini baby potatoes you may also use 2 pounds of russet potatoes. I just found the mini potatoes easier. This recipe lends for easy substitutions and additions, according to your own tastes, if you so wish. 

Third Degree

Simple and delicately dry the third degree is an enjoyable sipping cocktail.  

Third Degree

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4 1/2 oz gin

2 1/4 oz dry martini

3 teaspoons Absinthe

Stir with ice and strain into cocktail or large wine glasses. Enjoy! 


Have a great weekend everyone! - JD

Leon

After yesterday's post about the Leon cookbook, I stumble upon this photo. It was taken last year when we were visiting England. I can't recall the exact location and unfortunately we did not go into Leon; as we were focused to get to another venue in London. It was good to put a face, so to speak, with the cookbooks and the Leon name in a culinary context. Perhaps another visit we will pop into Leon and enjoy their culinary delights. 

- JD 

Leon ~ Fast & Free

The creators of Leon have this new wonderful cookbook ~ Fast & Free. A cookbook to which they felt they should have wrote 12 years ago. Their recent inspiration, Paleo, and Jane's travels in Southern Europe, Southwest Asia and beyond. When Leon first started they were probably seen as radical... a bit alternative however times have changed and our way of eating... eating better, has changed, becoming more mainstream.   

Recipes are gluten free, dairy free, and refined sugar free as well some recipes may be vegetarian, vegan, and nut free. Although they carry the main principles of paleo they have interpreted their own version of paleo... called Paleon. A bit of play on words there. Their premise, as with all their cookbooks, is to try and make it easy for everyone to eat well. Something anyone can appreciate. If you like... love food then the Leon cookbooks are for you.

All recipes have a Nutritional Key which gives you a quick reference if the recipe is applicable for you and your eating choices. They range from Low Glycemic Load, Low Saturated Fat, Paleon, Nut-free, Vegetarian, Vegan, Contains Added Natural Unrefined Sugar, and No Added Sugar. 

The book discusses free from, the term which represents when a recipe is free of something or an ingredient such as diary free... free from dairy. You get the idea. They have included a 4 page fold out called Your Kitchen Cupboard, the essential ingredients to stock your kitchen with.  Within this 307 page cookbook there are 7 chapters, Good Mornings, For Starters, Everyday Easy, Speedy Suppers, Meals For A Crowd, Bits On The Side, and Treat Yourself. There is something for everyone although a few recipes may send one on a culinary hunt, depends on where you live and if a shop in your area carries certain things like... chestnut flour, for example. Still, do not let that deter you. 

The recipe I would like to share is from the For Starters chapter. Even though these are being toted as a starter I feel you could serve them with grilled salmon or chicken, grilled halloumi cheese or tofu or a salad. Besides they sound delicious! This recipe is low in saturated fat, nut-free, vegan, vegetarian, and no sugar added.

Spiced Spinach, Pea & Potato Cakes

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Prep time: 5 mins  • Cook Time: 20 mins

2 tablespoons gram flour, plus extra for dusting

1/4 cup cooked spinach

1/2 lb potatoes, mashed

2/3 cup peas

1 green chile, chopped

1 teaspoon finely grated ginger

2 tablespoons cilantro, chopped

a pinch of ground turmeric

a pinch of ground cardamon

a pinch of garam masala

canola oil, for frying

salt and ground black pepper

1. Dry-fry the gram flour until lightly toasted. Place in a large bowl. Squeeze out any excess moisture from the spinach, season, and chop. Add to the gram flour along with the rest of the ingredients except for the oil. Season and mix together well.

2. Shape into small cakes and dust with a little gram flour. Shallow-fry in a little oil for 3 minutes on each side, or until lightly browned. Drain in a paper towel before serving.

The sunny long weekend came and went and now the midweek rain is falling.  - JD   

The Dry Lord Suffolk

Normal, you would use a sweet vermouth however we opted to use a dry vermouth, therefore creating a dry Lord Suffolk. This Dry Lord Suffolk packs a punch with playful flavours that go down smooth.

The Dry Lord Suffolk 

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4 oz of gin

1 oz Cointreau

1 oz dry vermouth 

1 oz cherry liqueur
twist of orange peel 

Stir with ice and strain into cocktail glasses. Add a twist of orange peel into each glass.  

Have a great weekend everyone! - JD 

Walnut Cake

This walnut cake is superb. With a delicate super moist texture and a rich, orange flavour; I couldn't imagine icing this gem as it is perfect as is. Lovely with a cup of tea or coffee however more profound when served for a special occasion.   

Walnut Cake

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350g/12oz of chopped walnuts

225g/8oz all purpose flour

1 tablespoon baking powder

4 large eggs

350g/12oz sugar

115ml/4fl oz freshly squeezed orange juice
grated rind of 1 orange 

115ml/4fl oz extra virgin olive oil

powdered icing sugar for decoration

Preheat oven to 350ºF/180ºC.

Lightly butter and flour a springform cake tin. Line the bottom with baking parchment paper. Set aside

Grind the walnuts in a food processor or blended until finely ground but not powdery.

In a bowl, combine walnuts, flour and baking powder. Set aside.

With an electric mixer beat the eggs in a large bowl until nice and frothy, about 2 minutes. Gradually add in the sugar and beat until light and thick and pale yellow, about 4 minutes. Gradually add in the flour mixture; then the orange juice, grated orange rind and olive oil. Beat until just blended. 

Pour the batter into the prepared springform baking tin. Place on a baking tray and bake until cake tester or skewer comes out clean, about 1 hour. Cool cake completely in the tin on a wire rack. Gently run a rubber spatula along the sides then carefully release the pan sides. Invert the cake onto a plate or cake platter and remove the baking parchment. Sprinkle with the powdered icing sugar. Serve. 

Notes: I gave the cake an extra 5 minutes. A kitchen scale will help with making the conversions into cups. I have a few European measuring cups which are handy, so I used those. 


Hope everyone is having a good week. - JD  

Hibiscus Dry Martini

With many wonderful cocktail syrups out there, this hibiscus syrup was begging to be tried and it made a beautiful cocktail.  

Hibiscus Dry Martini

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Makes 2 cocktails

5 oz gin

2 oz dry vermouth

1/2 oz Hibiscus syrup 

Place all ingredients into a cocktail shaker with ice and shake. Strain into a cocktail glasses. Enjoy!

Notes: may be garnish with an edible flower or an orange peel. 

Have a great weekend everyone! - JD