Three weeks ago, you may or may not have seen me Instagram-happy whilst in Southampton with the amazing Breakfast Club. It was the most refreshing weekend away, filled with lots of laughs, banter, good weather, and of course amazing food. It started off with meeting one of the girls for lunch in London for roti. Upon getting to Southampton we wandered a little bit, and walked over to our friends' to prepare for B's Burpee party! It was an interesting experience because I've never really helped with a full vegetarian spread before. Nevertheless, it was an incredibly fun experience, and a true team effort!!! Our spread was made up of two types of potato wedges, a green salad with two types of dressing, guacamole, a courgette lasagne, and a veggie moussaka. I'll be sharing the recipes for the salad and the potato wedges - the moussaka and lasagne may eventually land on the blog, if the other Academicooks (Hi B and Shrommie!) are happy to share their secret recipes :-)
Spicy potato wedges
1tbsp chilli flakes
Small handful flour
Freshly cracked salt and pepper
500g potatoes, cut into wedges
After the potatoes are washed and cut into wedges, toss the potatoes in the flour, making sure it is evenly coated (feel free to add more as needed). Add all the dry spices and toss well. Add the olive oil, and again, toss well. The trick is in the tossing!!! Lay the potatoes flat on a baking tray, and bake at 185ºC for 45-50 minutes, turning halfway. For the salt and pepper wedges, do exactly the same without all the spices! This means you'll have a kilo of potato wedges all in all, which is quite hefty!
Green salad with two dressings
Big bag salad mix (alternatively, if you're being less lazy, a combination of spinach, romaine lettuce, rocket and watercress will work equally well)
2-3 large tomatoes, diced
1 large cucumber, diced
2 tbsp white truffle infused olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp cider vinegar
2 tbsp extra virgin olive oil
Salt and pepper
Combine the salad ingredients in a large bowl - again, tossing well is key here! The dressings are super easy to make and rather tasty too. Mix the white truffle oil and balsamic vinegar in an airtight container, and give it a good shake until it is emulsified. Add a bit of salt to taste. For the lemon dressing, combine the lemon juice, cider vinegar and extra virgin olive oil in another airtight container, and give it a good shake too. Add salt and pepper to taste. Make sure to shake well again before serving, and decant onto little bowls.
Apart from these recipes, I thought I'd share some photos of the rest of the trip including the stunning New Forest, which we visited the day after the Burpee Party! Before going to the New Forest though, B and C prepared a delicious veggie brekky for all of us and it was lush. I highly recommend going to the New Forest for a weekend getaway - I'm very much looking forward to another Southampton trip where I can go back to nature, and spend time with some fantastic friends. Thank you, Breakfast Club for being amazing hosts!
Hungry for more,