I have talked about the 'Better with BRITA competition' in a previous post, and have submitted my own recipe for Hazelnut Mocha Cupcakes, with one of the ingredients being Espresso coffee. None of us like to drink our coffee or tea if it has a film on the top, or has an aftertaste, which is why it's always better to filter your water before boiling it for a cuppa. This not only reduces the unwanted substances that are found in tap water (like chlorine and heavy metals) which can affect the flavour of your water (and in turn your coffee or tea) but can also prolong the life of your kettle or coffee maker, especially if you live in a hard water area.
BRITA, in partnership with Delicious magazine, are giving cooks all over the country the chance to show off their home cooked food and be in with a chance of selling it at The Big Feastival (29th August to 1st September). The recipes don't have to be complicated or extravagant, as long as they contain filtered water as an ingredient.
My Herby Potato Salad is an example of a recipe that uses filtered water. By boiling the potatoes in filtered water it ensures that the final dish tastes how it should, and not of the nasty chemicals that can be found in your tap water.
If you think you have what it takes, you can submit your recipe here.
This potato salad makes a lovely side dish to accompany barbecued food or a picnic, and can be served warm or cold. It is also delicious served on it's own, as an alternative lunch to a baked potato. If you have stored it in the fridge, remember to bring it up to room temperature before serving to make sure that the olive oil hasn't solidified.
750g Jersey Royal potatoes
Enough filtered water to cover the potatoes
2 tbsp White balsamic vinegar
4 tbsp Extra virgin olive oil
5 spring onions, trimmed and finely sliced
large handful of fresh herbs - I used mint, parsley and chives, chopped*
salt & pepper to taste
- Place the potatoes into a large pan, covered with water, cutting any larger potatoes in half
- Bring to the boil and simmer for approx 15 minutes, until tender
- In the meantime mix the balsamic vinegar with the olive oil in a bowl
- Add the spring onions, herbs and salt and pepper
- Once the potatoes are cooked, drain them and return them to the pan
- Add the dressing and toss gently before serving
*TIP : use a pair of scissors to cut your herbs