The Sunlight Sets: A breath of fresh air
A new set menu from the Sunlight Sets: light, easy to digest menus we can all enjoy.
You’re off to see a friend for lunch. Cycling down a narrow laneway in the crisp air, you stop to gather some sprigs of elderflower. Your friend has a cupboard full of food, but no idea what to make. A brown bag of baby potatoes with delicate skins catches your eye. Let them bathe in a tart vinaigrette, before snuggling them into a creamy yoghurt dressing with a pair of soft boiled eggs. Those babies need a chaperone though. There’s a lone slice of sourdough on the kitchen bench; crumble it into a hot pan with sunflower seeds and fennel for an anise-flavoured crunch. Whew, improvisation is thirsty work. A glass of cool, cultured kefir is just the ticket, pepped up with plump raspberries and – an inspired addition – those elderflower blossoms. Old friends, good food. Enjoy your catch up!
Double-dip baby potato salad
Ingredients: 500g baby potatoes · 2 eggs Vinaigrette: ½ tsp wholegrain mustard · 1 tbsp balsamic vinegar · 2 tbsp vegetable oil · 1 tbsp extra virgin olive oil Creamy dressing: 2 tbsp yoghurt · 1 tsp wholegrain mustard · 1 tbsp lemon juice · 3 chives, thinly sliced · 2 tbsp capers, rinsed · handful of mint, roughly chopped
Method: Put the potatoes in a large saucepan of water. Bring to the boil, then simmer for 15 minutes until tender. Add the eggs 7 minutes before the end. Meanwhile, whisk together the mustard and vinegar then whisk in the oils to make a dressing. Cut the cooked potatoes into thick rounds, toss with the dressing and leave to cool. Rinse the eggs under cold water, then peel them and chop into quarters. Stir the creamy dressing ingredients together. When the potatoes are cool, drain off any remaining vinaigrette then toss the potatoes and egg in the creamy dressing. Garnish the potato salad with the fennel sourdough crumb. Serves 4.
Fennel sourdough crumb
Ingredients: 1 slice of sourdough bread · 1 tbsp extra virgin olive oil · 1 tsp fennel seeds ·1 tbsp sunflower seeds · zest of ½ a lemon
Method: Put the bread into a food processor to make large breadcrumbs, or tear by hand. Heat olive oil in a small frypan, then add breadcrumbs, fennel seeds and sunflower seeds. Cook on medium heat for about 5 minutes until golden and toasted. Pour into a small bowl and top with lemon zest.
Ingredients: 250ml kefir (or live natural yoghurt) · 1 handful frozen raspberries · 1 tbsp elderflower cordial
Method: Put all the ingredients in a blender, and whizz until frothy. Serves 2.