Classic Panzanella Salad (Vegan)

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

Classic Panzanella Salad (Vegan, dairy free) • Recipe • Cake + Whisky

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.

Classic Panzanella Salad (Vegan, dairy free) • Recipe • Cake + Whisky

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.

Classic Panzanella Salad (Vegan, dairy free) • Recipe • Cake + Whisky

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!

Classic Panzanella Salad (Vegan, dairy free) • Recipe • Cake + Whisky

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More Summer recipes:

Satay Chicken Salad (GF, Dairy Free)

Best Ever Guacamole (Vegan, GF)

Pineapple Fizz Mocktail (Vegan)

Melon & Prosciutto Salad (GF)

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Classic Panzanella Salad (Vegan)

Spring Gnocchi with Tomato and Wild Garlic (V)

Easter this year was a very casual affair.

No big family lunch, no big egg hunt, no roast lamb… Just the Mr. & I in our lovely little central London flat, a little bunch of white daisies, a couple of Hot Cross buns for brekkie, and the simplest, most spring-y of gnocchi dishes for lunch.

Spring on a plate: gnocchi with tomatoes and wild garlic | Cake + Whisky

Potato gnocchi, boiled then pan-fried with fresh cherry toms, wild garlic and finished with a sprinkle of feta and scrummy crispy onions… Delicious and ready in just 10 minutes, this combination is definitely a good egg!

Spring gnocchi with tomatoes and wild garlic | Cake + Whisky Spring on a plate: gnocchi with tomatoes and wild garlic | Cake + Whisky

Because after all, that’s what a hoppy Easter (and a delicious Spring) is all about. Good food, good people (and a suitable amount of chocolate, of course)!

Spring on a plate: gnocchi with tomatoes and wild garlic | Cake + Whisky Spring on a plate: gnocchi with tomatoes and wild garlic | Cake + Whisky

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More Spring dinner inspo?

Spring Potato Salad (Vegan, GF)

Super Breakfast Pots with Paleo Granola (V, GF)

Kale & Rice Salad

Spring Gnocchi with Tomato and Wild Garlic (V)

Tomato-Coconut Pasta (Vegan)

Pasta is my happy food.

I make it when I’ve had a terrible day, when the weather lets me down, when there’s nothing left in the fridge, when I’m simply too tired to think about what to eat, for dinners with friends, romantic nights in and just for me.

Tomato coconut pasta recipe | Cake + Whisky Tomato coconut pasta recipe | Cake + Whisky

Left to my own devices, I’d probably make it for breakfast (yes, breakfast pasta is a thing!), lunch and dinner.

And two times out of three, it’d probably be tomato coconut pasta.

Tomato coconut pasta recipe | Cake + Whisky

This recipe is simply the best. It’s a larder-basics sort of affair, so I always have the ingredients at hand. It takes no more than 10 minutes to put together.

And most importantly, despite it being ridiculously simple both in terms of technique and ingredients, it tastes so much better than the sum of its parts.

Tomato coconut pasta recipe | Cake + Whisky

The fat in the coconut cream, combined with the acidity of the tomato and the fresh peppery-ness of the basil makes for the most velvelty tomato sauce.

It’s one of those dishes that’s relatively healthy and super comforting at the same time. All in all a very saucy little number!

Tomato coconut pasta recipe | Cake + Whisky

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Looking for more pasta recipes? 

Rabbit ragu pappardelle

Sautéed chard pasta with cobnut pesto

Tomato-Coconut Pasta (Vegan)

Rabbit Ragu Pappardelle

The best recipes are almost always circonstancial.

Whether it’s a trip to the farmer’s market, a recent visit to a new favourite restaurant or simply a massive fridge forage and the realisation that half of what’s in it needs using, those lightbulb moments are what inspire me most in the kitchen.

With Autumn being very much on its way, I’ve been craving comfort food more and more in the last few days.

So of course, I turned to Italian classics, because as much as I wish the French would do better at it, nobody does comfort food quite like the Italians…

Rabbit Ragu Pappardelle recipe | Cake + Whisky

With bolognese on my mind, I went on a little bit of a fridge/freezer forage.

Memories of a beautiful pasta dish we had in Paris, the last few remaining pieces of rabbit my grandma brought in her luggage when she last visited, a can of olives fished from the back of a cupboard, a few bits and bobs from a previous Farmdrop order

… slowly, all the pieces of the puzzle fell into place and this rich and zingy Rabbit Ragu Pappardelle recipe was born!

Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle (serves 2-3)

Ingredients: 250g fresh pappardelle (I get mine from La Tua Pasta via Farmdrop), 1/2 rabbit (about 600g, preferably leg pieces as they have fewer small bones), 1 small shallot (finely chopped), 2 rashers of smoked bacon, cut into small pieces, handful of cherry tomatoes (about 200g, chopped roughly), small handful pitted black olives (about 15, sliced), 1L good quality chicken or vegetable stock, zest of 1/4 lemon (grated), 2 bay leaves, 1 fresh sprig of thyme, pinch of smoked paprika, 5 pepper corns + freshly ground black pepper, sea salt, good quality olive oil, grated parmesan to serve

1. In a large pot or Dutch oven, heat up 2 tbs of olive oil, then add the rabbit pieces. Season with a small pinch of sea salt. Cook over high heat for a few minutes until golden. Add the bay leaves and the peppercorns, then pour in the chicken/vegetable stock. Cover the pot, reduce to a small simmer and cook for about an hour or until the meat starts falling off the bones, topping with a little bit of water if necessary.

2. Take the rabbit pieces off the cooking stock and let if cool off before taking all the meat off the bones. Discard the bones and shred the rabbit to bite-sized pieces.

3. Cook the pappardelle according to packaging instructions.

4. In a large pan or wok, heat up 2 tbs of olive oil. Add the chopped shallot and the bacon bits and cook until golden. Add the tomatoes and cook until they start breaking down (about 5-10 min), adding a bit of the cooking stock if necessary. Throw in the sliced olives, lemon zest and smoked paprika, season with salt and pepper and cook for another 2-3 min.

5. Drain the pasta, add to the pan and toss to coat. Serve immediately with some freshly grated parmesan.

What inspires you to get cooking?

PIN FOR LATER:

Rabbit Ragu Pappardelle recipe | Cake + Whisky

Rabbit Ragu Pappardelle

Tomato & Feta Crumble

Isn’t it funny how some people stay in your life for a very small amount of time, yet parts of them will stay with you forever?

Now, I know that’s a rather philosophical way to start a recipe blog post.

But the truth is, every time I make a savoury crumble, I can’t help but think of my ex-boyfriend’s stepmother.

Tomato & Feta Crumble | Cake + WhiskyTomato & Feta Crumble | Cake + Whisky

We didn’t get along that well, but it doesn’t really matter all that much.

What does matter is that she introduced me to the wonderful thing that is a tomato crumble.

Tomato & Feta Crumble | Cake + WhiskyTomato & Feta Crumble | Cake + Whisky

I’ve made countless versions of this dish over the years, but the feta-enhanced recipe below is my favourite to date.

The intense flavor of roasted tomatoes, combined with the slight sourness of the feta and topped with a deliciously cheesy crumb-topping is simply impossible to resist.

Tomato & Feta Crumble | Cake + Whisky

Tomato & Feta Crumble (serves 2)

Ingredients: 300g cherry tomatoes (washed & halved), 100g crumbled feta, 1 tbs oregano (fresh or dry), 40g plain flour, 20g soft butter, small chunck of Parmesan (grated), salt, black pepper

1. Pre-heat the oven at 150°C (gas mark 5). Put the halved tomatoes in an oven-safe dish. Sprinkle with sea salt and cracked black pepper and bake for 20-25 min.

2. Combine the flour, soft butter and grated parmesan in a bowl until you get a sand-like texture. Season with a pinch of salt, some cracked black pepper and oregano.

3. Take the dish out of the oven. Add the crumbled feta to the tomatoes, then sprinkle with a generous pinch of oregano. Top with the crumble and bake for another 25-30 min. Serve immediately.

Have you ever had savoury crumble? 

Tomato & Feta Crumble

Provencale Tomato and Tapenade tart

London seems to have forgotten how to Summer this year. Sure, they were a few heatwave-type days, but those were a while back, and since then, it’s been mostly dark clouds and rain and wind.

Since the weather has been failing me, I had to turn to some other methods to get my daily dose of Summer. Which might explain why I’ve baked variations of my mum’s tomato tart every week for the past month or so…
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyThis tomato & tapenade version might be one of my favourite variations sofar.

Juicy ripe tomato, punchy tapenade and melt-in-the-mouth pastry… you’ll want a large slice of this one (and it takes minutes to put it together… #WinWin)!
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyIngredients: 1 portion of shortcrust pastry (you can make your own or buy it in the supermarket), about 100g of black olive tapenade (I bought mine from the Borough Olives stall at the Borough Market), 4-6 ripe tomatoes (depending on the size of your tart tin), salt, cracked black pepper, dried thyme (or any other herb you like).

1. Roll your pastry on a lightly floured surface. Line your tart tin and cut the excess pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky2. Spread the tapenade over the bottom of the pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky3. Slice your tomatoes.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky4. Arrange the tomato slices accross the top in a circular pattern.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky5. Sprinkle with a pinch of salt, some cracked black pepper and a generous helping of dried thyme. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky6. Bake for about 30 minutes at 180°C or until the tomatoes look golden. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky7. Serve hot or cold with a green salad.

What’s your favourite lazy-cook-friendly summer recipe? 

Provencale Tomato and Tapenade tart