Chocolate Pound Cake

It has been sometime since I last baked a chocolate cake and then I realised hey, Donna also bakes pretty decent cakes apart from Nigella. Oops!! And then I found this chocolate pound cake recipe from Donna. Apparently it has very good reviews so why talk further??

Let's check out this recipe from Donna.

Ingredients:

• 1 cup (100g) cocoa powder, sifted
• ⅔ cup (180ml) boiling water
• 250g unsalted butter, softened
• 1 cup (220g) caster (superfine) sugar
• ⅔ cup (120g) brown sugar
• 2 teaspoons vanilla extract
• 5 eggs
• 1 cup (150g) plain (all-purpose) flour

Chocolate glaze

• 100g dark chocolate
• 1 teaspoon vanilla extract
• ¼ cup (60ml) single (pouring) cream

Method:

1. Preheat oven to 160°C (325°F).
2. Place the cocoa and boiling water in a bowl and mix until smooth. Set aside.
3. Place the butter and both brown and white sugar together and beat on high speed for 6 minutes or until light and creamy. 
4. Add the vanilla extract, eggs and cocoa mixture and beat until well combined.
5. Add the flour and mix until just combined.
6. Pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper. I do without the non-stick baking paper to avoid drawing and cutting the paper and it works just fine. I'm probably the laziest baker around :P
7. Bake for 1 hour 10 minutes or until cooked when tested with a skewer. I baked it for 1 hour.*
8. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.
9. To make the chocolate glaze, place the chocolate, vanilla and cream in a small saucepan over low heat and stir until smooth. Cool slightly before spreading over the cooled cake to serve.

*Tip: Remember not to overbake chocolate. When you remove the skewer from the cake, the cake crumbs should still be a tad wet and the skewer should not be totally dry. The reason is because the chocolate will still continue to cook inside the cake even if it is out of the oven.

Now does this even look delectable to you? Honestly even the crumbs taste so good that I cannot even stop myself from slicing it immediately just so I could taste 1 slice of it. However, I thought the glaze could have been better if I had more time :P Yes I was doing the glaze just before going to work. Oops!!

So a few days later, I baked this same chocolate pound cake upon the request of one of my girlfriends. 

Forgive me for the lighting but trust me, apart from that, the taste has not been compromised at all. It is very scrumptious. I'm definitely going to bake this every now and then whenever I crave chocolate :):)

Needless to say, Mr G told me to 'keep it coming'. HAHA!!

I'm submitting this to I Heart Cooking Clubs October Potluck.

3 step basic banana loaf

Would you believe me if I say that you don't even need to have a mixer for this? I hope you do because I only used a big bowl and a whisk. That is basically all for the equipment. And it was all I could do after so many happenings going on in my life. Life is just beginning to settle down once again. I'm trying to get the hang of it.

 

Ok, are you rolling your eyes at this because I've baked too many of the banana breads or banana cakes thingy? Hahaha!! I love to bake them because they are just too easy peasy :P

 

Anyway let's get down to this easy peasy banana loaf.

 

Ingredients:

 

225g buckwheat flour (I used 100g spelt flour and 125g rye flour)

220g coconut sugar (I used 150g brown sugar)

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon powder

1 cup mashed bananas (I used about 4 medium size bananas)

1 egg

140g plain yoghurt (don't use flavoured ones!)

60ml grapeseed oil (I used canola oil)

80ml maple syrup (I used agave syrup)

2 tsp vanilla paste

1 banana, extra, halved

 

Method: 

1. Preheat oven to 160°C (325°F).
2. Place the flour, sugar, baking powder, bicarbonate of soda and cinnamon in a large bowl and mix to combine.
3. Add the banana, egg, yoghurt, oil, maple syrup and vanilla and mix to combine. 
4. Pour into a lightly greased 21cm x 10m x 7cm (1.75-litre-capacity) loaf tin lined with non-stick baking paper I used baking spray and spread it all over the tin and top with the banana halves. 
5. Cook for 1 hour–1 hour 10 minutes and then tent it with a foil over the bread for about 10 minutes or until cooked when tested with a skewer.
6. Brush with extra maple syrup to serve. Serves 6–8.

 

Check out the picture above. It may look unappealing but trust me, before I could even get a decent picture of how the bread looks like inside. It was almost all gone. I probably need to bake one more loaf.

 

I'm submitting this post to I Heart Cooking Clubs - May Potluck.

 

 

Stuffed Portobello with Melting Mozarella

This week it is Potluck Week with I Heart Cooking Clubs and we are spoilt for choice as we can choose from 14 chefs!! I have been a very safe home cook so I always choose those that I've cooked with :D This time, I'm cooking something different from Yotam Ottolenghi. Each time, I cooked with him, I seem to love his recipes more and more. They look difficult or complex but really their flavours are very bountiful. Try this simple meatless recipe!

This recipe is from Yotam Ottolenghi's Plenty. See my modifications/comments in blue.

Ingredients:

4 large portobellos, stalks removed (If you use small ones, probably 6 would do)
6 tbs olive oil
salt and black pepper
1 small onion, diced (I used 1 big red onion)
1 celery stalk, finely diced (I used 2 stalks)
2 cups finely chopped sun-dried tomatoes
2 garlic cloves, crushed
1/2 cup parmesan cheese
1 tbs chopped tarragon leaves (you can use dried ones)
4 tbs coarsely shredded basil leaves
3.5 ounces taleggio, sliced (I used mozarella instead)

Method: 

1. Preheat the oven to 350 degrees. Line an oven tray with baking parchment. 
2. Place the mushrooms on the tray, tops facing down, drizzle with a little oil, season with salt and pepper and bake for about 15 10 minutes or so, until the mushrooms begin to soften. 
3. Meanwhile, heat two tablespoons of oil in a sauté pan and add the onion and celery. Cook on low heat for five to 10 minutes, stirring every few minutes, until the vegetables are soft but have not browned. Add the sun-dried tomatoes and garlic, cook for a few minutes more, then remove from the heat and leave to cool down.
4. Once cool, add the parmesan, some of the basil, and the tarragon, to the mixture and season with freshly ground pepper (you can add a little salt, but not much because taleggio is very salty). I omitted salt as the parmesan was salty enough for me. But if you prefer, salt it accordingly.
5. Pile the filling on the whole mushrooms and top with the slices of taleggio mozarella. Return to the oven and bake for about 10 minutes, until the cheese melts and the mushrooms are hot.
6. Transfer the mushrooms to serving plates and drizzle with some more oil. Garnish with remaining basil and serve straight away, alongside a green salad.

I have to admit these pictures are not so well taken this time. A bit of focus. I blame it on me wanting to eat the mushrooms when they are piping hot. By the way, that filling is a killer!! I can just sit there and eat the filling without anything. Trust me, if you have extra after cooking these portobellos, you wouldn't resist and eat it as it is warm and yummy. Thank you Ottolenghi for this meatless yummy dish!! Mr G says he can eat these anytime too. This is such a big encouragement as he is definitely a meat guy. Anything without meat usually wouldn't get his approval but this one is a SURE GO! Try it.

I'm submitting this post to I Heart Cooking Clubs - April Potluck.

Roast chicken with autumn fruits and quinoa

If you have seen my last recipe on 3 step roast chicken, you may be keen on this one. It is same same but somewhat different.

 

I really do like this version from Diana Henry. It is very much comfort food and best of all, super easy that you need not fuss too much about it. Perfect for a lazy day or when you want to have homecooked food but yet, not do too much. See my modifications/comments in blue.

 

Ingredients:

 

1 teaspoon dry mixed herbs I used Nomu's Moroccan Rub

2 tablespoons butter, softened You may also use olive oil

1 whole chicken, washed and cleaned (even the cavity)

Salt and pepper to taste

2 small apples, cored and cut into wedges I used 1 Fuji apple

2 plums, stoned and cut into wedges I used 3 small plums

1 medium yellow onion, cut into wedges

1 tablespoon olive oil

 

1 cup quinoa This may be too much for 2 pax so probably 3 pax as quinoa does 'expand' after cooking

1 tablespoon olive oil

1 tablespoon butter, softened

2 garlic cloves, crushed

2 cups hot water (I used 1 cup water and 1 cup chicken stock and boil them)

 

Method:

1. Preheat oven to 180°C.
2. Mix dry herbs Moroccan Rub and butter together. Carefully lift the skin off the chicken thighs and stuff with some of the herb-ed butter. Season the outside with salt and pepper to taste. Lower the temperature to 170°C. Put the chicken in a roasting pan and roast for 30 minutes.
3. Toss all the fruits and onions together in a bowl with salt, pepper, and olive oil. Remove the chicken from the oven and put the fruit and onions around the chicken. Stir the fruit around to coat in the cooking juices. Dot with remaining butter and return to the oven for a further 30 minutes, turning the fruit once during this cooking time. Turn the chicken to the other side to brown it as well.
4. Start making the quinoa 20 minutes before the chicken is ready. Put it in a sieve, wash well and drain. Heat up oil in a sauce pan; add butter and garlic. Gently saute until soft. Add the quinoa and stir until well coated in oil. Add water and chicken stock seasoning and cook for 20 minutes, until the grains are soft. Cover for 5 minutes, then fluff up with a fork. Don't fret if you see your pot totally reduced of any liquid. It should be this way.
5. Serve the chicken on a warm platter surrounded by fruits and quinoa.

 

 

Truth be told, Mr G wasn't too fond of the stone fruits but he did like the fact they made the chicken taste abit sweeter but yet still retains its savoury flavour. But what surprised me was he literally finished the whole plate of quinoa and I had only a 1/4 of the whole portion. So you can imagine how flavourful and yummy the quinoa tastes. Do try this if you don't want to cook a lot.

I'm submitting this post to I Heart Cooking Clubs - March Potluck.

I'm also submitting this to Bake Along organized by Zoe of Bake for Happy Kids, Lena from Frozen wings and Joyce of kitchenflavours.

I'm also submitting this to Cooking with Herbs - March - Easter and Spring organized by Karen of Lavender and Lovage.



3 step Roast Chicken

Truth be told, I have many ideas on what to cook for dinner.  But since I'm busy mugging for exams, Mr G said ok let's do something really simple but yummy. He said why not make that simple roast chicken you made for me very very long time ago. Sometimes, I think men's memory are just a lot wider in capacity than women's. Haha!! But they do feign ignorance if you are asking them to recall something they don't want to :P Ok so much for hard truth!

In any case, I do recall baking a roast chicken with just butter, salt and pepper or something like that and it turned out pretty good. So I went to search for a simple roast chicken recipe.

To be honest, I call this a 3 step recipe. It is super easy peasy you will cry when you eat the roast chicken. See my modifications or comments in blue.

Ingredients:

1 kampung chicken or spring chicken (depending on which part of the world you come from)
olive oil or softened butter (I would definitely suggest butter)
1 tbsp salt (go easy on the salt if you are using butter)
pepper
lemon (optional) I used 1 lemon, cut into small pieces
fresh herbs (optional) I used Nomu African Rub but you can use italian herbs too
garlic cloves (optional) I used a good handful

Method:

1. Preheat your oven to 220 or 200 degrees celsius. This depends on your oven's temperature for roasting chicken. Please adjust accordingly.
2. Wash the chicken thoroughly to get rid of any innards in the cavity. You may also want to examine the chicken for any feathers that have not been plucked out. Haha!! This is where the OCDness comes in :P Pat your chicken dry. I mean really dry, even in the nooks and crannies are and don't forget the cavity too!
3. Rub the olive oil or butter all over the chicken, paying special attention to the chicken wings and drumsticks. The oil/butter helps the chicken skin to be crisp and golden.
4. Sprinkle salt and pepper all over the chicken. I also add the Nomu rub to this step. You can be very generous here.
5. If you like, you can add the lemon, herbs and garlic cloves inside the cavity of the chicken. You may want to use a toothpick or satay stick to secure the cavity so nothing comes out whilst you are turning the chicken. As usual, the lazy me never did that and some of it came out while I was turning the chicken. Whatever :P
6. Place the chicken, breast-side up in a pan or lift it off the pan with a roasting rack and roughly chopped vegetables.
7. Put the chicken in the oven and lower the oven temperature to 200 or 180 degrees. Roast the chicken for about 50 minutes undisturbed. This literally means don't flip or touch the chicken at all. Try!! 
8. At the 50th minute, you may turn the chicken over to give it an even brown colour throughout. Continue to bake for another 30 minutes.

Notes:

The chicken will take about total roasting time of 50 minutes to 1.5 hours, depending on the size of your chicken. However, as I don't have a meat thermometer, I usually use my eyes to gauge. When the chicken is golden brown all over, it indicates that it should be fully cooked inside as well. It took me a total of 60 to 80 minutes to bake the chicken.

This is exactly how golden brown it looks. Warning! When you cut open the chicken immediately, there may be hot steam. This is a perfect indicator that you need to eat it NOW.

We paired the chicken with homemade coleslaw. If you must ask how to make the homemade coleslaw, it is pretty simple. Shred some cabbage, carrots and dice onions. Add mayo, salt, pepper and abit of milk and chill it till you are ready to eat your roast chicken.

I remembered eating a drumstick and a wing and the next I looked, the chicken was almost all gone!! Mr G literally ate the rest of it. I was very shocked. But this also means the chicken is very very good. So now you must get going to try this. You won't regret it for sure. No roasted chicken in the supermarkets can compare to this at all.

I'm submitting this to Bake Along organized by Zoe of Bake for Happy Kids, Lena from Frozen wings and Joyce of kitchenflavours.

I'm also submitting this to Cooking with Herbs - March - Easter and Spring organized by Karen of Lavender and Lovage.

Filomena's Apple Cake

When I first saw this recipe, I fell in love with how pretty it looks. In fact, it resembles a cake my mum brought back from work one day. Apparently, her co-worker made it. I thought it tasted really good and also, look good as well.

I liked this recipe by Tessa Kiros' friend's mother. Apparently, her friend was pretty pleased at how her cake looks. With a glance at the recipe, I knew it would taste very yummy and soft too. So I'm going to try out this pretty looking cake for the 7th day of Chinese New Year. In Chinese traditions, it is also known as 人日 which is known as the day human beings are created. This simply means that it is everyone's birthday on that day!! This means that this cake is going to be everyone's birthday cake! What a good excuse to make a cake :)

This recipe is from Tessa Kiros' Limoncello and Linen Water. Please see my modifications in blue.

Ingredients:

150g butter, softened (you can use unsalted butter and add 1/4 tsp salt)

150g caster sugar plus 2 tbsp caster sugar

2 tsp vanilla extract

3 eggs, separated

250g plain flour

2 tbsp potato flour or starch or almond flour

2 tsp baking powder

3 tbsp milk

3 rennet apples (or other large red apples) about 220g each

Icing sugar (for dusting)

Method:

1. Preheat oven to 170 degrees celsius. Butter and flour a round 24cm springform cake tin.
2. Using an electric beater, whip the butter and sugar until creamy. Add the vanilla extract, then add the egg yolks one at a time, whisking well after each addition.
3. Whisk in the flour, potato flour/starch and baking powder, adding the milk as the mixture thickens to make a very thick batter. Scrape the mixture off the beaters into the bowl, then wash and dry them.
4. Use clean beaters to whip the egg whites to snowy peaks. Using a metal spoon, fold a scoop of the egg whites into the cake batter until evenly dispersed, then gently fold in the rest of the egg whites.
5. Scrape into the prepared tin and level the surface.
6. Peel, core and halve the apples. Cut across the halves into slices of 4-5mm thick.
7. Starting at the centre of the cake, arrange the slices slightly obliquely, pushed halfway into the batter. Pack them tightly together, working your way outwards like petals of a rose. It may seem like too much apple but it will look lovely later. Scatter the extra tbsp sugar evenly over the top. 
8. Bake until the apples begin to get golden and some of the edges are dark, about 45 minutes, then cover with foil and continue baking for about a further 15 to 20 minutes or until the cake is ready. The middle should look ever-so-faintly gooey.*
9. Remove the foil and cool before removing from the tin. Serve dusted lightly with icing sugar.

*It is important that the cake is not overcooked as the edges and bottom will dry out.

Check out how the cake looks. Not too perfect or much like Filomena's I would say. Perhaps I need to polish up on my fruit cutting skills. I don't even have much to begin with =S

I would say that on a whole, this cake should be pretty moist. I happily put it into the oven and then realised after a good half hour or so, OOPS!! I forgot to scatter the sugar over the top. @@ Then I made the mistake of scattering it just before I covered the cake with foil. I should have just left it alone. Overall, I think the cake is not too bad but can be a little more moist.

I'm submitting this post to I Heart Cooking Clubs - Monthly Featured Chef Tessa Kiros. 

I'm also submitting this post to Simply Eggcellent#12 organized by Dominic of Belleau Kitchen.

Mini dark chocolate brownies

This week is Nibbles and Noshes at IHCC. Although for me, nibbles always come in savoury form, this time round I would like to have a sweet dessert nibble. I decided to make Ellie Krieger's dark chocolate brownies but in a mini version. I have bookmarked this recipe for a long time but didn't know why I just never managed to make it. Finally I did!! I didn't regret it for sure.

This recipe is from Ellie Krieger's Comfort Food Fix. See! I told you I like this book already!! Hehe! See my modifications in blue.

Ingredients:

Nonstick cooking spray

227g bittersweet chocolate, coarsely chopped

28.35g unsalted butter (I used salted butter and omitted salt)

100g whole-grain pastry flour or whole-wheat flour

29.5g unsweetened natural cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking soda

4 large eggs

200g packed light brown sugar (I used only 180g)

120g plain low-fat yogurt

54.89g canola oil

2 teaspoons vanilla extract

3/4 cup chopped walnuts, optional (I used chocolate chips instead)

Method:

1. Preheat the oven to 350 degrees F. Coat a 9X13-inch baking pan with cooking spray.
2. Melt the chocolate and butter in a double broiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
3. In a medium bowl, whisk together the eggs and sugar until smooth. Add the yogurt, oil, and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the dry ingredients to the wet ingredients, mixing just enough to moisten.
4. Transfer the mixture to the prepared pan and sprinkle with nuts, if desired. Bake until the wooden toothpick inserted into the center comes out with a few moist crumbs, 20 to 25 minutes. Allow to cool completely in the pan on a wire rack before cutting into 24 pieces.

 

 

These mini brownies did look like cookies right? Trust me, after taking them out from the mini moulds, the rest were history. So hence, I didn't have a better picture than this one.

 

I'm submitting this post to I Heart Cooking Clubs Nibbles and Noshes.

 



Olive Oil Pumpkin Bread

This week is Any way you slice it at IHCC. In case you are wondering what is ''any way you slice it", it just simply means any recipe that made that allows your final produce to be sliced or you can simply slice ingredients.

This time round, I decided to make Ellie Krieger's Olive Oil Pumpkin Bread (published by Washington Post) after hearing good reviews about it. Also, it would mark the 1st of desserts with Ellie Krieger as well.  

Indeed, already the words 'olive oil pumpkin bread' spells all of its goodness that you know you just have to try it right? Yeah, it ticked me that way too.

Ingredients:

71.7g plus 2 teaspoons olive oil

129.6g whole-wheat pastry flour or regular whole-wheat flour (I used buckwheat flour)

62.5g unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

220g pure pumpkin puree

170g honey

50g packed light brown sugar

2 large eggs

2 tablespoons shelled, unsalted pumpkin seeds

 Method:

1. Preheat the oven to 350 degrees. Use 2 teaspoons of the oil to grease the inside of a 9-by-5-inch loaf pan.
2. Whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a mixing bowl. 
3. Beat the pumpkin, honey, brown sugar, the remaining 1/3 cup of the oil and the eggs in a separate bowl until well combined. 
4. Add the dry ingredients to the wet and stir just until evenly incorporated.
5. Pour the batter into the pan, smoothing it into the corners evenly. 
6. Sprinkle the top with pumpkin seeds, pressing them down lightly. 
7. Bake for 45 to 50 minutes, until the top is browned and a wooden skewer inserted into center comes out clean. 
8. Cool in the pan for 15 minutes, then transfer the pumpkin bread to a wire rack to cool completely before serving or storing.



It did looked dense, does it? You are right and wrong. It is very moist and yet, packed with loads of pumpkin flavour. This might make pumpkin lovers cringe at the moment. But trust me, it's really good. Mr G who isn't a big fan of pumpkin, tried it and he had 2 more slices after that. Enough said right? Best of all, it is just so easy to make. Best for a brekkie with a cup of hot tea.

I'm submitting this to I Heart Cooking Clubs.

I'm also submitting this to Cook-Your-Books#28 organized by Joyce of kitchenflavours.

I'm also submitting this post to Simply Eggcellent #6 organized by Dominic of Belleau Kitchen.





Spinach, Broccoli, and Goat Cheese Frittata

This morning, I woke up and then couldn't get back to sleep. So I decided to cook whatever I have in the fridge to give Mr G a hearty breakfast. His favourite is frittata so I'm going to make a healthier version by Ellie Krieger. This frittata is from Ellie's Weeknight Wonders.

Please see my modifications in blue below as I used what I have in the fridge.

 

Ingredients:

 

5 large eggs (I used 8 eggs instead)

5 large egg whites

1 medium leek or small onion, chopped

3 cups baby spinach leaves

1/2 cup fresh Italian parsley leaves I used a few dashes of dried parsley

40 chives I used 1 whole broccoli, cut into smaller pieces

1 tbsp olive oil

1/4 tsp salt

1/4 freshly ground black pepper

2 ounces soft goat cheese (feta)
1 packet of minced pork
1 packet of cremini mushrooms

 

Method:

1. Preheat the broiler oven to 180 degrees celsius.
2. Combine the whole eggs, egg whites, and 2 tablespoons water in a medium bowl and whisk well. 
3. If using leek, slice off the dark green top and discard. Slice the remaining white and light green parts in half lengthwise and rinse well between each layer to remove any trapped dirt, then finely chop. Otherwise, dice the onion. Coarsely chop the spinach, parsley, and all but about 8 of the chives.
4. Heat the oil in a medium (10-inch) cast-iron or nonstick ovenproof skillet over medium heat. Add the leek or onion and cook, stirring until it begins to soften, about 3 minutes. I added the cremini mushrooms and minced pork. Add the spinach, parsley, chives, salt, and pepper and cook until the spinach is just wilted, 1 minute.
5. Pour the egg mixture over the greens in the skillet, covering them evenly. Lower the heat to medium-low and cook until the egg mixture has set around the edges of the pan but not in the middle, 8 to 10 minutes about 1-3 minutes.
6. Distribute the cheese over the top of the eggs in 10 to 12 dollops and scatter the reserved whole chives on top. Place the skillet under the broiler about 2 inches from the heat and broil until the surface is set and golden brown, 1 to 2 minutes. I put the whole skillet into the oven for about 10-20 minutes to let the frittata set well. Be careful not to overcook or the egg mixture will become tough.
7. Cut the frittata into 4 wedges and serve.

 

This is a good and filling breakfast especially if you are going no-carbo or low carbo. Eggs are good form of protein despite the myth of eggs giving you high cholestrol. Mr G loves this variation and it was gone in no time.

 

I'm submitting this post to I Heart Cooking Clubs October Potluck.

 

I'm also submitting this post to Cook-Your-Books#27 by Joyce of kitchenflavours.





Vinaigrette in a Jar

On most days, you wouldn't probably see me post a salad at all. Haha!! Yes I do eat my vegetables but protein is equally important to me.

 

When I found out that our theme for this week at IHCC is Salads and Vinaigrettes, I was pretty intrigued as I found a super easy peasy vinaigrette from Jacques Pepin at Jacques and Julia at Home. Yes, it's so easy peasy you can make it everyday. You got to trust me on this one. Further, I added this vinaigrette to my modified salad nicoise from Jacques Pepin too.

 

To make the vinaigrette, you would need the following ingredients:

 

Ingredients:

 

2 tsp chopped garlic

2 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp pepper

1/4 cup red wine vinegar

1 cup extra virgin olive oil

 

Method:

1. Combine all the ingredients into a jar.
2. Shake well before serving.

*This vinaigrette can be kept refrigerated up to 2 weeks.

 

I added this vinaigrette to a bunch of rocket leaves, cherry tomatoes and sliced capiscum and toss it really well. Check it out below!!

 

 

Look at how fresh the salad was. I love the refreshing taste of the vinaigrette on this salad. Perfect for a vegan meal or a side dish to the mains.

 

I'm submitting this post to I Heart Cooking Clubs.

 

 

I'm submitting this post to Cook-Your-Books#26 organized by Joyce of kitchenflavours.