HOMEMADE MAYONNAISE
INGREDIENTS:
3 egg yolks 1tsp mustard (good quality if you can, I used Ma Cuisine) 2tsp vinegar (substitute is OK) 250ml olive or sunflower oil Pinch of salt and black pepper PROCEDURE: You will need a handheld electric whisk, or a strong hand... The thickness of your mayonnaise will depend on, how much oil you use (the more the thicker) and the speed of whisking (it needs to be on the faster, vigorous side to incorporate lots of air). Mix all the ingredients in a bowl EXCEPT the oil. Whisk them and SLOWLY start adding the oil as you whisk. Literally, like 1tsp of oil at a time. Whisking, ALL THE TIME. Then, you can start, adding a bit more at a time, like 1tbsp. The more oil you add and keep whisking, the thicker it will get. Then, you just put it in a jar and refrigerate! |
CHILLI OIL
There are a million recipes for chilli oil, but this one is my own. I love the ginger flavour with the chilli.
INGREDIENTS: 2-3 tbsp chilli flakes (you can buy them or just chop up chillies you dried yourself which is what I do. We buy lost of chillies and they end up drying up before we use them all, so this is a good repurpose.) 1tsp ginger. Chopped roughly 250ml corn oil PROCEDURE: Put 2 tbsp oil and all other ingredients in a small sufuria (pot). Put the heat on low and let it get hot slowly. The ginger will start sizzling, this is normal. Add half the remaining oil. And let it get a little hot again. Do not let the pot get ‘deepfry’ hot. Then turn off the heat and add the rest of the oil. Let cool and put in a jar or tub. Store in fridge. |
SUN DRIED TOMATOES
INGREDIENTS:
10 medium-large size ripe tomatoes (use the firm kind not globe tomatoes)
2 garlic cloves
Olive or sunflower oil
1tsp rosemary (optional)
PROCEDURE:
Slice the tomatoes, not too thin as once they dry out, they will be ¼ the thickness. Cut them too thin & you will end up with tomato paper.
Mash your garlic and toss with tomatoes in a bowl.
Lay the slices one by one on clean chopping boards or tray.
Put out in direct hot sun at 9am and remove in the evening (5:30-6pm). You have to do it during hot weather. It will take two days to dry them out. In not so hot weather, it will take longer, and the tomatoes will spoil.
10 medium-large size ripe tomatoes (use the firm kind not globe tomatoes)
2 garlic cloves
Olive or sunflower oil
1tsp rosemary (optional)
PROCEDURE:
Slice the tomatoes, not too thin as once they dry out, they will be ¼ the thickness. Cut them too thin & you will end up with tomato paper.
Mash your garlic and toss with tomatoes in a bowl.
Lay the slices one by one on clean chopping boards or tray.
Put out in direct hot sun at 9am and remove in the evening (5:30-6pm). You have to do it during hot weather. It will take two days to dry them out. In not so hot weather, it will take longer, and the tomatoes will spoil.
Once dry, put in a jar, cover with olive oil or sunflower oil. You can drop some rosemary leaves in there too. Let it soak in the oil for at least 3hr before use.
Store in the fridge. They can be used in salads and sandwiches, alongside olives.
*You may use more tomatoes, it really just depends on how much you want to make & how many chopping boards you have.
Store in the fridge. They can be used in salads and sandwiches, alongside olives.
*You may use more tomatoes, it really just depends on how much you want to make & how many chopping boards you have.
CHILLI LEMON SALT
INGREDIENTS:
200g sea salt
1tsp fresh lemon rind zest
2tsp chilli flakes
PROCEDURE:
Zest a lemon on a chopping board and leave to air for 1hr (long enough for the excess water to dry & just leave the fragrant oil).
Throw all the ingredients in a jar and shake vigorously.
Done!
It tastes as vibrant as it looks!!
200g sea salt
1tsp fresh lemon rind zest
2tsp chilli flakes
PROCEDURE:
Zest a lemon on a chopping board and leave to air for 1hr (long enough for the excess water to dry & just leave the fragrant oil).
Throw all the ingredients in a jar and shake vigorously.
Done!
It tastes as vibrant as it looks!!