Potato coleslaw

It’s all ‘red white and blue’ everywhere you look! Any one would think there was a celebration coming up…!

The Queen’s Diamond Jubilee is a pretty big deal, it’s not every day that comes around, plus we all get an extra days bank holiday! That said, I have been a little slow on the uptake and my patriotic baking creativity hasn’t really happened…but I may have a little something up my sleeve for Tuesday (the day of the Jubilee itself) but you’ll have to wait for it. Plus I will have another reason to celebrate on Tuesday…you’ll have to wait for that too.

In the mean time I thought I’d share some patriotic baking of another kind….these cakes were baked and decorated by the kids my mum looks after (she’s a childminder), I think the iced tops were supposed to resemble Union Jacks….not so much, but still pretty cute!

Yesterday's dinner time was a good opportunity to see what the garden had to offer. My mum wanted to dig up some of the potatoes she’d planted to see if they were ready. 

Um, that will be a no then....

I posted this photo via Instagram on twitter yesterday, so some of you may have seen it there.  I have recently joined Instagram, and the link to my profile is now added to the top of the page so please come and find me!

I had originally planned a potato salad with homemade mayonnaise, but due to the potatoes being less plentiful than hoped for, I made a potato coleslaw of sorts which was pretty good with great texture. I had no cabbage to hand so once i’d cooked the baby potatoes and coated them with the mayonnaise, I grated some raw carrot and courgette over the top and mixed it through.

A lovely simple side dish. This would be great served up with these burgers!

Whether you are celebrating or not, I hope you have a great weekend…I hope the Queen does too!

Recipe: Vegan Mayonnaise

Makes ¾ cup

Ingredients

• ½ raw cashews (or 1/3 cup cashew butter)
• 1 garlic clove
• ¼ cup soy milk (I imagine water would also suffice)
• 2 tbs apple cider vinegar
• 1/2 tsp salt
• Pinch ground cayenne or parika
• 2 tbs olive oil

Method

Grind the cashews along with the garlic to a paste (or use cashew butter). Add the remaining ingredients and blend again until smooth and creamy.

Stores in the fridge in a covered container for up to 3 days.

For potato coleslaw, coat boiled new potatoes with the mayonnaise and stir through raw grated carrot and courgette. Sprinkle with fresh herbs or seasonings if desired and serve immediately.