Fingerling Potato, Watercress and Walnut Salad

Wpis w wersji polskiej tutaj

Today I have another recipe from Denis Cotter's For the Love of Food  book for you (I tell more about the book in one of my previous posts here). This is probably the most straightforward recipe in the entire book. You don't need many ingredients, just potatoes, watercress, spring onions, nuts and three other ingredients for the dressing. It's  easy and unlike other recipes from this book, very quick to prepare. It tastes best the second day when the flavors blend together. Hope you'll enjoy it!

Have a nice evening everyone,

Karo

Fingerling Potatoes, Watercress and Walnut Salad

Serves 4:

1 kg fingerling potatoes,

4 spring onions

125 g watercress

50 g walnuts

salt and pepper

4 tbs mayonnaise

2 tbs yogurt

2 tbsp olive oil

Wash the potatoes, but do not peel them. Boil until just tender. Drain and cool under cold running water. Discards the ends of each potato, then chop the rest into ½ inch slices.

Finely chop the spring onions. Chop the watercress and walnuts coarsely. Stir in the potatoes.

Mix together the mayonnaise, yogurt and olive oil. Stir in the potato salad.

Store in fridge up to a few days.

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Chocolate and Zucchini Bread

Wpis w wersji polskiej

Today's recipe is quite straightforward. The procedure here is exactly the same as in case of muffins - the wet ingredient stirred into the dry ones. The bread is not too sweet, perfect either for breakfast or an afternoon snack. It is healthy too, contains olive oil instead of butter and part of the flour is whole wheat. There are also nuts, cocoa, chocolate and, of course, zucchini. The last one makes the bread dense and moist. It is truly delicious with a cup of coffee. The recipe comes from a wonderful blog Seven Spoons. Check it out here. The only change I've made to the recipe was using demerara sugar in the place of turbinado.

Have a nice evening everyone,

Karo

Chocolate & Zucchini Bread

Makes 2 loaves

1 ½ cups whole wheat flour

1 ½ cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons salt

1 cup chopped walnuts, toasted

8 ounces (250 g) semisweet chocolate, chopped

½ cup olive oil

1 cup buttermilk, well-shaken

2 eggs

1 ½ cups turbinado or demerara sugar

2 teaspoons vanilla extract

4 cups shredded zucchini

Preheat an oven to 350°F (175°C). Grease two 9x5 inch loaf pans with softened butter. Use a length of parchment to line the bottom and long sides of the pan, forming a sling.

In a large bowl, whisk together the flours, cocoa powder, baking powder, baking soda and salt. Stir in the chopped walnuts and chocolate.

In another bowl, whisk together the olive oil and buttermilk. Add the eggs, sugar and vanilla, and beat until smooth. Stir in the zucchini.

Pour the wet ingredients into the dry, stir until combined, do not over mix. Divide the batter evenly between the two prepared pans and bake for about 50 minutes or until a cake tester inserted into the loaf comes out almost clean (it has taken 1 hour 20 minutes in my oven). Leave the loaves in their pans to cool down for 20 minutes.

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