We took a last minute decision to take our little ones off for the holiday weekend to rural Perthshire; together with my best friend, her husband and wee girl. It was great to get away, the girls had a ball running around outside and splashing in puddles while I enjoyed the company of some of my favourite people, cooking and eating – lots.
One of the best parts of the whole weekend was Saturday night, when Becky cooked up steak and chips with meat from her parents’ farm – the best beef ever! The low point, was finding out that the Rannoch Smoke House in the village near where were staying wasn’t open to the public – boo!
|My little Elsa & her best friend Isla|
I also had to pop into work this week to help ahead of a training course; although I am not sure how much help I was given I had to take all three children with me. A massive thanks has to go to Iona, who deals with all the admin while also manning the reception in my office. She stoically entertained them with highlighter pens and the photocopier!
Well here it is – my second contribution to the Burwell General Store vintage recipe swap, which this month is entitled “Hot Slaw”. Again I am apprehensive about posting my wee recipe alongside those of the other participants and their wealth of experience both blogging and cooking!
The original recipe in the book behind this project (All-Day Singin' and Dinner on the Ground) calls for a slaw with a hot dressing (as in temperature). My slaw is cold but with a warming dressing – perfect for autumn; fabulously pink and, I think, delicious!
|The original swap recipe|
In all honestly, I took this opportunity to use an ingredient I hadn’t used before – or really eaten (except in its pickled form) - but after being served an amazing beetroot accompaniment to smoked salmon at my friend Jill’s wedding in July, I was keen to try it. I am pleased with this one and it seemed to go down well at the family BBQ at my parents this evening too. I must also say that I am looking forward to making this next time we have a roast ham - as I think this will go wonderfully with the cold leftovers.
Hot Pink Slaw
500g Red Cabbage
1 Small Onion
60ml Olive Oil
60ml White Wine Vinegar
1tsp Dijon Mustard
1 Tablespoon Caster Sugar
½ Teaspoon Ground Cloves
½ Teaspoon Salt
Prepare the veggies; topping, tailing and peeling the beetroot; peeling the onion, removing the very centre of the cabbage. Shred them all and mix together (praise be for the magimix). (Remember to wear gloves when handling the beetroot as it stains your hands!)
For the dressing, mix together the olive oil, white wine vinegar, mustard, caster sugar and cloves. Making sure they are well combined pour over the veggies and mix until thoroughly coated. Sprinkle over the salt and add a good grinding of black pepper – mixing again.
|My lovely husband & girls playing outside our holiday house - beautiful!|