Holiday cocktails & an Ottolenghi dish: Scotch Frog, Butterfly Pea Lemonade & Potato Slab Pie

Marg posted her Scotch Frog cocktail and I happened to have all the ingredients.
Okay, turns out I lied, because while I had 8 lemons, I had ZERO limes. Still...



...and here it is: ready to toast in Old Saint Nick. Thankfully, there are no cement parking bumpers near by for me to trip over.

Then we left the bar and walked down to the Science lab. Butterfly pea powder has an acidic pH so when you add it to another acidic base (like lemonade), the pH is cumulative, pH drops further and the color changes. The hydrated pea powder is a deep blue, but changes to purple when I add the lemonade.

View attachment IMG_0684.MOV

So here is that non-alcoholic cocktail:



Finally Yotam Ottolenghi's Potato Slab pie. When he asked the assistant chef how she came up with this idea, she said "I like pastry, I like potatoes and I like cheese. Need I say more?"

Hallelujah, sister.

Limes.....now you still have something to look forward to.

That pie, are there any calories there? It looks so tempting.

Here's the recipe. You can count up the calories...or just say "what the hell..."
Note: I did NOT make the salsa verde nor did I add the green onions.. I did however use 1/4 C of my homemade pesto in lieu of all the herbs they add.

I cut the recipe down to 2 Yukon potatoes and 60 grams each of feta and gruyere. 1/4 C of heavy cream and 2 TBL of creme fraiche. One egg + one yolk for the cream sauce...and then a whole egg for the pastry wash. I did bake it the full amount of time and think the puff pastry is a bit over-baked. It looked gorgeous at 30 minutes, but I didn't look again until the full 60 minutes was up. Pretty sure I could have got away with 45-50 minutes total. Or covered the pastry.