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
1 dessertspoon sea salt
2 cloves garlic, peeled
1 dessertspoon mustard powder
1 tbsp balsamic vinegar
1 tbsp sherry vinegar
150 ml olive oil
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.
As you might know by now, I bake the birthday cakes for my office once a month. We haven’t got a budget big enough to get patisserie cakes and we were all so bored of the supermarket varieties. So the company pays for the ingredients and I bake away one night a month. I really enjoy it as I get to choose what to make and I have always loved to bake.
This month people had requested a traditional Victoria sponge so I made this classic with only one little addition – fresh strawberries. It went down a treat and it really is a wonderful summer cake.
I hade made this before, but this time I made the cake slightly higher and below is that recipe. The cake is incredibly easy to make, just don’t open the oven door until 30 minutes have passed (to avoid it sinking in the middle), then you’ll be fine. I prefer to make one sponge and cut it in half with a serrated knife, but feel free to use two cake tins (same size) if you wish.
Victoria sponge, serves 10
260 g plain flour
260 g caster sugar
260 g softened butter
1,5 tsp baking powder
1 tsp vanilla
200 g strawberry jam
200 ml whipped cream
150 g sliced strawberries
Place all the ingredients in a mixing bowl and beat together with an electric whisk. Pour into a buttered and lined cake tin (or two of the same size). Place in a 175C oven for 35-40 minutes. Do not open the oven door until 30 minutes have passed.Cut the cake in half with a serrated knife and let it cool completely.
Place the bottom sponge on a cake plate and spread the jam onto it. Add the sliced strawberries and on top the whipped cream. Place the other sponge on top. Decorate with a few strawberries and dust with icing sugar.