Delia’s potato salad with vinaigrette

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This simple, yet quite sophisticated potato salad is one of Delia’s creations, and as I trust her ability I didn’t actually test this recipe before I made it for a dinner party; I just knew it would be nice. And of course it was. One can always trust Delia.

The only change I made was to cut down a bit on the shallots, as chopping onions really makes me cry. I think I gave up after having chopped eight shallots for double the amount of potatoes below.

Potato salad with vinaigrette, serves 8

Adapted from Delia Smith’s recipe.

900 g washed new potatoes

6 shallots, finely chopped

4 tbsp finely chopped (ot cut with scissors) chives

salt

Vinaigrette:

1 dessertspoon sea salt 

2 cloves garlic, peeled

1 dessertspoon mustard powder

1 tbsp balsamic vinegar

1 tbsp sherry vinegar

150 ml olive oil

black pepper

Steam or boil the potatoes in salted water until soft, for approx 20 minutes. Leave to cool a little and cut into smaller pieces if needed. 

Meanwhile make the vinaigrette using a pestle and mortar: crush the salt coarsely, then add the garlic. Crush it, mixing it with the salt, creating a purée. Add the mustard powder and really work it in, after that add some black pepper. 

Then add the vinegars and really work them in. Then add the oil, but switch to a small whisk and give everything a really good whisking. 

Stir in the vinagrette while the potatoes are still warm and add the shallots. Add the chives just before serving. Can be served still warm or cold.

Post-holiday Cobb salad with ranch dressing

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Hello dear readers, are you still there?

Sorry about my unplanned break; before the summer I just didn’t have time to update the blog, and then I was away for three weeks and have now been back in London for two weeks. I feel more rested and obviously have lots to tell you about, but I will start easy and share a yummy salad recipe and the best dressing recipe ever with you.

After having seen Cobb salads on almost every single  menu when I was in America, but never felt like it would satisfy my hunger after walking around all day, I couldn’t wait to make it when I got back to Blighty.  It’s a perfect salad to go for if you want something substantial; not just a few lettuce leaves. Make sure you enjoy it while the Indian summer is still here.

 

Cobb salad, serves 2

2 little gem, sliced

10 cherry tomatoes, cut in half

1 avocado, cut into pieces

2 tbsp blue cheese of your choice (jag chose my favourite – Saint Agur)

2 chicken thigh fillets

4 slices streaky bacon

2 eggs

Trim the chicken thigh fillets, brown in butter in a frying pan, add salt and pepper and cook in the oven (15-20 minutes). Fry the bacon until crisp and drain on kitchen towel. Cook the eggs how you like them. Hardboiled are best for salads but I personally prefer a looser yolk (6-7 minutes). 

Slice the chicken, bacon and cube the (cool) eggs. 

Divide the salad between two plates or bowls. Add the toppings (it doesn’t have to be in neat rows but I quite like that). Serve with the dressing of your choice. Maybe ranch dressing? Recipe below. 

Ranch dressing, serves 6

Adapted from The Huffington Post recipe.

120 – 180 ml (1/2 – 3/4 cup) buttermilk

2-3 tbsp sour cream

1-2 tbsp mayonnaise (Hellman’s)

1 tsp finely chopped herbs (tarragon, dill, parsley and chives)

1/2 tsp Dijon mustard

a few dashes Tabasco

Mix all the ingredients in a bowl and whisk until smooth. Or add all the ingredients to a jar and shake until smooth. 

Hot smoked salmon spread for crostinis

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The London crayfish party was a success and so much fun! There was only ten of us but we managed to demolish 5 kgs crayfish and drink two bottles of snaps (as well as beer and wine) and sing snaps songs. Thank you to everyone involved for embracing my country’s silly traditions and being such fun guests!

Before we started on the crayfish though, we had some prosecco and nibbles. I usually start a dinner party with nibbles as I think it’s such a nice informal way to start the evening and get people chatting. One of the nibbles I made was this hot smoked salmon spread. I just put it in a bowl and the guests assembled their own crostinis.

Hot smoked salmon spread, enough for 5 people as a nibble

Adapted after and translated from Arla’s recipe.

350 g hot smoked salmon fillets (no bones)

200 ml soured cream

2 tbsp freshly grated horseradish

1/2 bunch chives

1/2 lemon, the juice

salt, black pepper

Check the salmon for bones and remove them and any skin. Place in a bowl and mush it with a fork. Add soured cream, horseradish (Ocado has the fresh stuff) and lemon juice. Add the lemon juice and season to taste. Keep refrigerated until serving. 

Ricotta, peach and prosciutto crostini

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I know, I know, I could soon rename this blog The Crostini Blog, but I just love to start a dinner party with a crunchy little sandwich. Crostinis are so versatile, delicious and you can top them with just about anything. In August I made these with ricotta, prosciutto, peach and basil and they were just delicious. Remember to make these often when ripe peaches are in abundance!

Crostini with ricotta, prosciutto and peach, serves 4

8-12 baguette slices

olive oil

ricotta

1-2 ripe peaches

4-6 prosciutto slices, cut in half

basil leaves

olive oil

black pepper

Place the baguette slices (slightly stale bread works well here) on a parchment covered baking tray. Drizzle with olive oil and roast in 180-200C for 10 minutes or until golden. Leave to cool completely. 

To serve: Remove the pips from the peaches and cut into wedges. Spread ricotta on the crostinis and top with ham and a peach wedge. Add a basil leaf, black pepper and drizzle with olive oil.

Crayfish!

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As I’m hosting a crayfish party tonight I thought I’d share these pictures from my last crayfish dinner in Sweden. I managed to eat crayfish twice in the two and a bit weeks I was at home, and lots of other lovely seafood too, but I am just as excited about tonight’s festivities with my London friends.

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But back to the crayfish party in Sweden. It was just a family affair so we started with rösti, Kalix roe (bleak roe from Kalix), creme fraiche and chopped red onions. This is such a Swedish classic it’s almost a cliché but I absolutely love it (as do most Swedes!). IMG_6758

We had two types of crayfish, both fresh, Swedish and Turkish. They were both nice but the Swedish ones were the nicest. 
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We also had a typical Västerbotten cheese quiche (here with fried girolles on top) which is a must with the crayfish, bread, cheese and of course snaps. 

Crayfish party or not – have a nice weekend!

Fake Shack sauce

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I cooked (and ate!) a lot of nice food when I was back home in Sweden in August. But my family and I have a tendency to get a bit overboard sometimes. So one day we decided to not make an elaborate three course meal. Instead we had these yummy homemade burgers with a homemade version of the Shake Shack sauce. So good!

I first saw the Fake Shack sauce recipe on Smitten Kitchen’s wonderful blog and knew I just had to make it. And it hit the spot just as I thought it would. My parents liked it too and from now on this is definitely my go-to burger sauce.

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Fake Shack sauce, serves 4

Adapted from Smitten Kitchen’s recipe.

60 ml mayonnaise (homemade or Hellman’s)

1 1/2 tsp juice from a pickle jar

1 1/2 tsp ketchup

1 tsp yellow mustard 

1/4 tsp smoked paprika

1/4 tsp garlic powder

1/4 tsp onion powder

Mix the ingredients, taste and adjust the flavour until you’re happy with the balance. Serve with burgers. 

New potato salad with girolles and bacon

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This wonderful potato salad is an old favourite. I saw a Swedish chef make it on TV many years ago and then made it myself a few times in Sweden and loved it. But moving to London girolles were no longer a staple mushroom in the supermarket so I forgot all about this dish until this summer when I cooked it for my parents. Luckily it was just as nice as I remembered it!

New potato salad with girolles and bacon, serves 4

Adapted from Gert Klötzke’s recipe.

10-12 baby new potatoes, cooked

1 packet rocket

1 litre girolles, cleaned

4 slices smoked bacon (at least)

1 chopped onion 

2 garlic cloves, chopped 

50 g thinly sliced cheddar 

butter for frying

salt, pepper

50 ml mustard vinaigrette (mix 1 tsp dijon mustard, 1 tbsp white wine vinegar, 3 tbsp olive oil)

Dice the potatoes and add to a large bowl. Fry the bacon until crisp, dice and mix with the potato. Fry the onion and garlic in butter until softened, add the mushrooms and fry until golden. Season. Add the mushroom to the bowl and drizzle with the vinaigrette. Mix well and lastly add the rocket and cheese. Mix again and serve.