Tray roast salad (GF, V option)

22-11-2017 Local Black Bookgluten-free, potato, recipe, roast, salad, sausage, tray roast, vegetarianLeave a comment

Sunday roasts are the most comforting meal in the world.

And, in this weather, they’re pretty much all I want to eat, all day, every day.

Unfortunately, this plan is not quite compatible with health recommendations, eating your 5-a-day and all that.

Unless of course, you take the best bits of a Sunday roast and mix them into a salad… which is exactly how that tray roast salad was born.

This recipe is a winner for a number of reasons:

1. It’s quick, easy and requires minimal input on your side.

2. You can make it for as many or as few as you like – great for solo dinners and hoard-feeding situations alike!

3. It’s gluten free (as long as your sausages are too!) and can easily be made vegetarian/vegan.

4. It includes all the best bits of a roast dinner (hellooooo there, roasties and sausages!), balanced out by a lot of green leaves, all tied together with the most delicious Dijon & balsamic dressing.

Comfort food made healthy, so you don’t have to choose…

Isn’t that what greedy foodie dreams are made of?

Tray roast salad ● Easy dinner recipe ● Cake + Whisky [amd-zlrecipe-recipe:45]

More easy dinner recipes

Italian-style sausage casserole (GF, V option)

Indian-spiced lentil soup (VE)

Spicy Xi’an style noodles (VE)

Tomato-coconut pasta (VE)

Aubergine Salad (V)

31-08-2017 Local Black Bookaubergine, GF, healthy, recipe, salad, vegetarian2 Comments

For the longest time, I thought I didn’t like aubergines.

I blame it on my mum. Though she is an excellent cook, aubergines are really not her forte. Unless you like them spongy and bitter, in which case you’ll be just fine.

So I put aubergines on the (very short) list of vegetables that weren’t my thing and pretty much forgot about them altogether until the day we went to Ottolenghi for lunch and their famous aubergine salad made its way onto my plate.

Thanks to the magic of the internet, it didn’t take long to discover the secrets to the incredible, rich and silky texture that made Ottolenghi’s aubergine salad such a success.

Needless to say, it’s taken the aubergine right off the ‘no thanks’ list and there has been countless versions of the original salad on my table since.

They’re a winner for entertaining and meal prep alike. They’re big and bold and never fail to add a wow factor to a meal. And everything can be done in advance and then assembled right before serving.

The below version relies on contrasting flavours – the gentle heat from the chilli, the warmth of the curry and the fresh acidity of the yoghurt balancing the subtle sweet taste of the aubergine perfectly.

Colourful, refreshing and so satisfying – it’s absolute aubergenius, if I may say so myself!

[amd-zlrecipe-recipe:29]

More amazing salad recipes

Classic Panzanella Salad (Vegan)

Satay Chicken Salad (GF, dairy free)

Autumnal Quinoa Salad (V)

Classic Panzanella Salad (Vegan)

02-08-2017 Local Black Bookdairy-free, italian, panzanella, recipe, salad, tomato, vegan, vegetarianLeave a comment

When I was a child, I would basically live on tomatoes alone for the entire summer.

Both my parents and my grand-parents grow a vegetable garden, with tomatoes having place of pride, which means there would be a tomato glut from early July until late September.

I might not be partial but they’re the best tomatoes I’ve ever tasted and I would have them for breakfast, lunch and dinner.

Much like an apple, still in my pyjamas and the first shoes I’d find for the former, simply drizzled with olive oil and sprinkled with a pinch of fleur de sel the rest of the time.

Truth be told, the classic panzanella salad is basically a fancy-name, glorified version of that simple salad.

One that also doubles as a delicious, clever way to use up bread that’s a bit past its best.

a.k.a. the dream for little bread-loving, waste-loathing Frenchie me.

Panzanella is lovely served on its own with a glass of chilled rosé as a simple summer supper, but also works wonders as part of a picnic or BBQ spread.

You really can’t go wrong with it… Give it a try and I’m sure you’ll love it as much as I do…

… from my head to-ma-toes!

[amd-zlrecipe-recipe:26]

More Summer recipes:

Satay Chicken Salad (GF, Dairy Free)

Best Ever Guacamole (Vegan, GF)

Pineapple Fizz Mocktail (Vegan)

Melon & Prosciutto Salad (GF)

Satay Chicken Salad (GF)

05-07-2017 Local Black BookAsian, chicken, dairy-free, gluten-free, healthy, lunch, peanut, recipe, salad, SatayLeave a comment

My obsession with everything peanut isn’t anything new.

To be honest, it sort of runs in the family. My parents are the kind of people buying roasted peanuts by the kilo and eating handfuls of the stuff as a snack.

Though I’m not that into roasted peanuts, one thing I definitely am VERY into is Satay chicken.

There rarely is a week without some sort of Satay-ish chicken concoction in my house.

In winter, it’s usually some variation on Rosie’s skinny Satay recipe, atop vegetable stir-fry or with some actual noodles added in if I’m especially peckish.

But in summer, I’m all about this Satay chicken salad.

High in protein, big on flavour, super fresh and just SO DAMN SATISFYING, it’s an absolute winner of a chicken dinner!

Or lunch, because once you try it, you won’t be able to satay away!

[amd-zlrecipe-recipe:18]

More super-satisfying salad recipes

Vegan Buddha bowl with Green Tahini (Vegan, GF)

Spring Potato Salad (Vegan, GF)

Kale & Rice Salad with Avocado & Salmon (GF)

Vegan Buddha Bowl with Green Tahini

13-06-2017 Local Black Bookbuddha bowl, dairy-free, gluten-free, lunch, quinoa, recipe, salad, sweet potato, tahini, vegan2 Comments

Defined as ‘a bowl which is packed so full that it has a rounded “belly” appearance on the top, much like the belly of a buddha’, buddha bowls might sound like just another food fad.

Sweet Potato & Quinoa Vegan Buddha Bowl with Green Tahini • Recipe • Cake + Whisky

But not at all. Because if the term is new, the concept (a random bunch of delicious veggies, thrown together in a bowl and topped with all sorts of creamy n’ crunchy treats) really isn’t.

Packed full of nutrients, buddha bowls make for super satisfying, healthy meals.

They’re super easy to adapt to any diet (vegetarian, vegan, gluten free, dairy-free) without feeling like you have to compromise. And they only take a few minutes to put together.

As a result, they’re my packed lunch of choice.

I’ve tried quite a few variations of the ol’ grain + greens + veg + sauce combo, and this quinoa & sweet potato vegan buddha bowl is simply the best (yes, even better than this bad boy!).

As it just so happen, this baby is good for you, nutritious, vegan and gluten-free.

But because it’s packed full of colours, flavours and textures and soooooo satisfying, you won’t even notice it!

Just my kind of superbowl!

[amd-zlrecipe-recipe:16]

More healthy lunch recipes:

Spring Potato Salad (Vegan, GF)

Best Ever Guacamole (Vegan, GF)

Tomato & Coconut Pasta (Vegan)

Cucumber, feta & pomegranate salad (V)

02-05-2017 Local Black Bookcucumber, feta pomegranate, recipe, salad, summerLeave a comment

I don’t really know what’s up with me, but I seem to have caught the cucumber bug.

As in, I’m absolutely obsessed with anything cucumber. Cocktails, mocktails and all the cucumber salad combinations, I simply can’t get enough of it.

Cucumber, feta & pomegranate salad ● Cake + Whisky

As a consequence, my current lunch of choice is this super-refreshing, simplified Greek-style, summery cucumber, feta & pomegranate salad.

Perfect for a fast and fresh meal or as a side alongside barbecued meat or halloumi, it’s the ultimate cool-as-a-cucumber dish!

[amd-zlrecipe-recipe:11]

More healthy midweek recipes:

Spring potato salad

Kale & rice salad with avocado & salmon

Thai coconut noodle soup

Spring Buddha Bowl • Vegan, GF

11-04-2017 Local Black Bookbuddha bowl, dairy-free, gluten-free, green beans, lunch, plant based, quinoa, radish, recipe, salad, Spring, vegan, vegetarianLeave a comment

Sooooo… My diet over the last month has been 80% deep-fried takeaway food and 110% carbs. #sohealthy #not

But now that the flat’s finally starting to feel like home, it’s about time for me to go back into the kitchen and onto the (mainly*) healthy eating bandwagon.

*because there really isn’t any point in me pretending I’m going to quit chips and bread, is there?

Buddha bowls – colourful combinations of vegetables, grains and protein, all piled up in a bowl – are one of this year’s top food trends.

And that’s really no wonder seing that a buddha bowl is:

The best when it comes to healthy yet satisfying meals
A genius way to use up leftovers and reduce food waste (any- and everything pretty much goes!)
Packed with fibers, vitamins, high-quality proteins and antioxydants
My new go-to lunch for all the above reasons!

My current favourite is this Spring-inspired little number.

Green beans, quinoa, radishes, pistachios, olives and a zesty, lemony dressing… Spring lunch perfection!

[amd-zlrecipe-recipe:8]

Looking for more healthy, plant-based lunch-spiration?

Spring cauliflower salad

Best ever guacamole

Vegetarian Caesar salad

Spring Potato Salad (Vegan, GF)

14-03-2017 Local Black BookGF, gluten-free, healthy, peas, potato, potato salad, recipe, salad, side, side dish, Spring, vegan, vegetarian5 Comments

We all have different ways to tell Spring has sprung.

For some, it’s as simple as looking at tha calendar. Past the Spring equinox? Good. Here’s your answer.

For others, it’s the blooms and the cold-but sunny days.

Spring Potato Salad (Vegan, GF) | Cake + Whisky

For me though? There are three signs.

My irrepressible need to clear, clean and tidy everything within an inch of my life. I mean, I’m already borderline ‘less is more’ compulsive the rest of the year, but Spring definitely pushes me over the line.
My constant daydreaming of owning all things pastel. Home trinkets, candy, cushions, -and more than anything else- nailpolish… You name it, I want it.
The urge to cook/eat potato salad every chance I get.

Given that I’ve already spring-cleaned my flat, that my nails have been sporting a dusty baby blue shade for the last two weeks and that this Spring-inspired potato salad was my dinner yesterday, I’m positive that Spring has finally made its way to London!

Much like putting winter coats & boots away and filling the house with flowers, this Spring potato salad is the perfect way to celebrate springtime.

Packed with tender asparagus and baby peas as well as super sweet new potatoes and pea shoots, it’s the perfect dish to spring into the new season!

[amd-zlrecipe-recipe:5]

More Spring salad inspiration?

Rainbow Salad (this would be ah-mazing for a St Patrick’s Day get together!)

Kale & Rice Salad with Avocado & Salmon

Pink Fruit Salad

Spring Curried Cauliflower Salad (V, GF)

16-02-2017 Local Black Bookcauliflower, curry, gluten-free, healthy, lunch, recipe, salad, vegan, vegetarian, watercressLeave a comment

I suppose it’s a matter of habit (my mum used to add yellow curry powder to her cauliflower cheese) but in my mind, there’s something very comforting about the association of sulfur-y cauliflower and fragrant curry powder.

Which might explain why that’s one of the spices I reaches for the most to spice up a dish of the ol’ brassica, and this week was no exception.

There’s been a teeny-tiny bit of Spring in the air in London this week (please tell me it’s not just wishful thinking?!), so instead of this warming old favourite of mine, I went for a fresher take on the curried cauliflower salad.

Spring curried cauliflower salad recipe || Cake + Whisky

The result was this super easy, versatile curried cauliflower salad. Packed full of healthy ingredients, it makes for a wonderful lunch by itself, but also works wonders served as part of a buffet or as a side to any roast meat.

Spring curried cauliflower salad recipe || Cake + Whisky

All the more reasons for it to become a sunny-weather staple in my kitchen. All that’s left to do is wait ~~not so~~ patiently for Spring to come…

Spring Curried Cauliflower Salad (Serves 1 – V, GF)

Ingredients:

1 small head of cauliflower, washed and cut into florets
a big handful watercress salad
10 cherry tomatoes
1 tbsp mayonnaise (use vegan alternative if you prefer)
1 tsp curry powder
1/2 tsp chilli flakes
1 tsp chopped chives
1/2 tbsp olive oil
salt, pepper

Method:

1. Pre-heat the oven to 180°C (gas mark 6).

2. Steam the cauliflower for about 10 min or until it’s slightly tender but still on the crunchy side.

3. Place the cauliflower and cherry tomatoes in a bowl. Pour the olive oil on top, season generously with salt and pepper and mix. Transfer to an oven-prooved dish and roast for 20 minutes. The cauliflower should get golden but not burn.

4. In a small bowl, mix together the mayonnaise, curry powder, chilli flakes and a small pinch of salt.

5. Arrange the watercress, roasted cauliflower and tomatoes on a plate. Drizzle with the curry mayo, sprinkle with chopped chives and serve immediately.

N.B. Dry-roast some nuts (walnuts, cashews and sunflower seeds work quite well) in a pan and sprinkle on top right before serving for an even yummier salad! You can also substitute the chives for chopped coriander leaves.

Want more simple & healthy recipes ? Lettuce know!

Kale & Rice Salad w/ Avocado & Salmon (GF)

09-02-2017 Local Black Bookavocado, easy, gluten-free, healthy, kale, lunch, lunchbox, recipe, rice, rice salad, salad, salmon, smoked salmon1 Comment

No, no, no, don’t be all ‘That tough, leafy green stuff? Kale no’!

This Kale & rice salad may have humble beginnings (being made up of what was left over in the fridge) but it seriously is one of the best things I’ve had for lunch in a long time (possibly ever).

Naturally gluten-free, it’s a marriage of savoury, nutty, crunchy, creamy (…) flavours, all coming together in a symphony of colour.

Fresh, satisfying, incredibly beautiful and unbelievably simple, I promise you’ll be screaming ‘Kale yeah’ after the first bite!

Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)

Ingredients:

a big handful basmati or wild rice
2 big handfuls of raw kale, stalks removed, well washed and pat dried
1/2 tbsp sesame oil
1 avocado
2 big slices smoked salmon
juice of 1/2 lemon
2 tbsp sesame oil
a few dashes Tabasco
black sesame seeds and sliced spring onion to garnish
salt flakes, black pepper

Method:

1. Cook the rice according to packaging, then drain well and set aside to cool.

2. Place the kale, 1/2 tbsp of sesame oil and a good pinch of salt into a big bowl and massage for a few minutes. Add in the cooled rice and mix well, then share between two bowls or plates.

3. Make the dressing: In a small, clean jar, pour the lemon juice, Tabasco and remaining sesame oil. Put the lid on and shake vigorously until well combined. Taste-test and season accordingly with salt and pepper.

4. Peel, half, pit and slice the avocado. Use kitchen scissors to cut the smoked salmon into bite-sized pieces. Place both the avocado and salmon on top of the kale & rice salad.

5. Top with the dressing and garnish with black sesame seeds and sliced spring onion right before serving.

Cake and Whisky

Life in London and other almost-grown-up tales

Menu

salad

Tray roast salad (GF, V option)

More easy dinner recipes

Aubergine Salad (V)

More amazing salad recipes

Classic Panzanella Salad (Vegan)

More Summer recipes:

Satay Chicken Salad (GF)

More super-satisfying salad recipes

Vegan Buddha Bowl with Green Tahini

More healthy lunch recipes:

Cucumber, feta & pomegranate salad (V)

More healthy midweek recipes:

Spring Buddha Bowl • Vegan, GF

Looking for more healthy, plant-based lunch-spiration?

Spring Potato Salad (Vegan, GF)

[amd-zlrecipe-recipe:5]

More Spring salad inspiration?

Spring Curried Cauliflower Salad (V, GF)

Spring Curried Cauliflower Salad (Serves 1 – V, GF)

Ingredients:

Method:

Kale & Rice Salad w/ Avocado & Salmon (GF)

Kale & Rice Salad w/ Avocado & Salmon (serves 2, GF)

Ingredients:

Method: