Here is something simple for you to try this Christmas – a TWO MINUTE stick blender mayonnaise. Most foodies know this fool proof method but I am surprised at how many people still use the old drop-for-drop-oil-method. The big secret behind this recipe is to add the ingredients in a narrow vessel/container in the right order… egg + oil – this is critical. Let the ingredients settle for a minute – then put your stick blender carefully on top of the egg yolk – the blender must touch the bottom of the container … then only then start blending until the mayonnaise starts emulsifying. S-L-O-W-L-Y pull the stick blender up to complete the emulsification process.
Here is a video clip to show you how easy it is to make your very own homemade mayonnaise. Make a cupful or a bucketful, its fresh and fantastic. Its creamy and dreamy and perfect with just about anything…salads + potatoes + dips.
Sending you love, blessings and best wishes from Dublin, Ireland. May you have an enchanting, carefree and fabulous Christmas.
two minute stick blender mayonnaise = something simple for you to try this christmas
Author: anél potgieter . lifeisazoobiscuit.com
- 1 egg yolk
- 1 Cup sunflower oil (250ml)
- For seasoning
- ¼ – ½ t salt
- freshly ground black pepper
- 1 big squeeze of lemon juice
- In this specific order - place the egg yolk in a tall container or jug, then add the oil.
- Place your stick blender right on top of the egg at the bottom of the jug and start blending until the mayonnaise starts emulsifying. SLOWLY pull the stick blender up to complete the emulsification process.
- Season with salt, pepper and lemon juice and serve.
My favourite Saturday morning breakfast is a soft poached egg on whole wheat toast with a bit of wild rocket out of my garden and a pinch of Maldon salt. When you cut into that egg and the yellow slowly ooze onto the bread … it is like early morning sunshine on my plate! What I want to share with you today is not a specific recipe on how to poach the perfect egg but a few interesting facts and tips that might help you along the way. I am sure you will know most of them but one or two of these pointers are quite interesting.
1. The fresher the egg, the easier the poach – fresh eggs hold together better when slipped into the simmering water.
2. To test to see whether an egg is fresh – put the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – an old egg will float.
3. The eggs must preferably be room temperature.
4. Remember to add a bit of vinegar to the simmering water – it helps hold the egg together.
5. The water must be simmering not boiling.
6. Now, my best tip is to slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.
7. Before breaking the egg into your simmering pot of water, use a spoon and give the water a stir so that it forms a little bit of a whirlpool…the centrifugal motion will pull the egg together when you slide it into the water.
8. When you break the egg break it into a saucer or cup first – be careful not to break the yolk and then simply slide the egg off the saucer or cup into the centre of the whirling water.
9. How long to poach the egg? Here’s a quirky snippet I read…when you put your bread in to toast put your egg in to poach…when your toast pops out of the toaster…your poached egg should be ready to be removed from the pot. Otherwise poach it for 3-5 minutes until cooked.
10. When done scoop out with slotted spoon or spatula onto a paper towel to dry excess water from the now poached egg.
It’s quick but fabulous when poached to perfection… decadent and yummy all at the same time!
Don’t forget too that a poached egg on top of a rocket + bacon salad makes for a wonderful salad option just ever so slightly out of the ordinary.
Watch me make this by clicing here
Flambéed Sweet Apple Omelette – Every now and then you experiment with something new, sometimes the outcome is just ok and other times it just blows you away. This is what happened to me when I tasted my own rendition of a sweet omelette – whoop whoop – it blew me away and it is so easy to make! But first let me tell you the story how I ended up with fruit and an omelette of all things…
I draw my inspirations from many different people … one person who really inspires me is Lidewij Edelkoort. What a fascinating woman – she is well-renowned as an international trend forecaster in any form of design. The other day I read on her website that yellow is a currently one of the primary fashion colours of the season – and as she says… “ the power of yellow with its strength and radiance, is able to change all volume and all surfaces, giving glow to all matter”. She shared some intriguing, and quite amazing references when it comes to eggs… she took us to France with “eggs + soldiers”…and then to Spain for an omelette. It just got me thinking. Before I knew it, I was traversing the world, the internet and my hoards of cookery books for something, yellow, eggy and interesting…. I eventually found something quite enticing and a recipe that woke up my taste buds….it was an egg + pear omelette … a dessert of all things.
I decided to use apples instead of pears and then used our local brandy to flambé the dessert. It did not stop there though… being my cheeky self, I added some cream, a pinch of nutmeg, a dose of cinnamon, a star anise and a heap of expectation….taste for yourself … it is delicious!
flambéed sweet apple omelette
- 2T Butter
- 4 Granny Smith apples – cored, peeled and cut into 1 cm slices
- 1 Star Anise
- 2 Cinnamon sticks
- 2T Sugar
- 4 Large eggs
- 2T Cream
- 1 Big pinch nutmeg
- 1 Pinch salt
- 3T Brandy
- On medium heat in a big non-stick pan - melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
- Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
- Stir from time to time but be careful not to break the apples.
- In the mean while beat the eggs, cream, nutmeg and salt together.
- Then pour the eggs over the apples.
- Cook till the eggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
- Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.
- Tuck in and enjoy!