Monthly Archives: February 2013

Onion, capers and sundried tomato potato salad


I peeled 5 medium potatoes, cut them into 2cm chunks and boiled. I drained them and let them cool a little, then added:-

spring onion, finely chopped
tiny capers, drained (use the vinegar to ‘cook’ the chopped onion if preferred),
sundried tomatoes, rehydrated then chopped finely
fresh parsley
extra virgin olive oil
(garlic) salt
pepper

It’s good to mix it it gently together then tip it into another bowl to serve so that all the tiny bits end up on top. This is best eaten warm but is fine cold as well.

This is adapted from the roasted warm potato salad recipe in this book:

Carrot cupcakes

I made these using the recipe in the Primrose Bakery book. I’ve made them several times before but this time I used the food processor for everything: finely grating the carrot, beating the eggs and sugar, mixing the carrot and raisins into the batter and beating the cream cheese icing. I didn’t think it would but it made a big difference to the end result: the cake was very light and the icing very smooth. That I didn’t end up with aching arms also made the experience far more enjoyable. I am a food processor convert.