Home made Mayonnaise ~ easier than you think

i have attempted mayonnaisse once before, it was a terrible gloppety glop which seperated in the first hour and no-one would eat. boo. condiment disaster.

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and then one day recently, like a home cooking queen, my dear friend Dalee {Owl and Snail blog} casually offers to whip up some mayo to accompany lunch as the rice is not cooked yet. WHAT? squawks I

what can’t this woman do?

whip up mayonnaisse? i thought it was a half hour hand whisking ordeal for secondary results?

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not anymore ladies and gentleman.

mayonnaisse, fresh, lemony, creamy mayo is within your grasp {if you have a power source/sauce and a blender}

no more sad sandwiches gasping for some moisture, no more shop tainted slaw,

read on and then

quick get your apron on and blender out…

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Dalee’s deelicious home made whip it up casually MAYONNAISE

disclaimer~recipe is just a guideline, adjust ingredients as you see fit…

pop into your blender jug

  • 2 good and fresh eggs and another egg yolk
  • juice of half a lemon or more
  • 1 clove garlic
  • 1/2 teaspoon of salt
  • 1/2 teaspoon mustard
  • 1 teaspoon of honey or similar

whizz til smooth then with motor running slOWly pour in oil in a steady drizzle until mixture thickens to your liking… ta da!!

approximately more than 1 cup of good oil but possibly less than 2 {depends on the weather}

Dalee recommended a blend of olive and a lighter oil like sunflower, i agree after tonights recipe trial. i also added a sprig of parsley to dye it an appealing shade of rolling meadows green

then good people, dollop, slather, spread, dip, splat, lick, enjoy!
Keep it in the fridge. I can’t legally recommend an exact UBD but perhaps up to 7 days?? do not leave out of the fridge for extended periods as it contains raw eggs, food poisoning is a concern.

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try with roast potatoes, fish and salad {my dinner above. mm not bad… in another life i am a food shooter for culinary prints}

try it with….

vegie sticks

in coleslaw

in nori rolls

in chicken salad

egg sandwitches

in salad dressings

on frittata

on pancakes…?

IMG_0283well go on, make some soon and tell me what you enjoyed it with {as long as it’s food now}

looks good, tastes great and has raw eggs in it!

and what about Miss Dalee, artist, mama, musician, crafter, pioneer, yurt dwelling, homeschooling, mayonnaise queen. did you go look at her blog? or her skilled husband Jesse, who handcrafts beautiful Shakahachi flutes.
some more moments from my visit

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Lily plays for The Ridge children
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view from community house/kitchen to the sea

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the kitchen of mayonnaise heaven…

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Dalee also makes KimChi {fermented spicy vegetable condiment from Korean origin}

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Lily disappears into the schoolroom within arms length of the bookshelf

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playful artworks by Dalee and children

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The Yurt~temporary home while they build/wait for approval to build from council

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so cosy and light. furnished with many handmade pieces from the hands of mama and papa

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a wedding gift from Jesse’s dad

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circus fun

 

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jesse dalee and eltham

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my cute wee home for the night.

my cute wee home for the night.



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rainbows

peace

and mayonnaise

xx

there is another good mayo recipe and scientific examination of the sauce here

thankyou Ridge friends, you where the last stop on the way to Bellingen. i enjoyed my three fun days of inspiration with different friends and i left you feeling full and motivated and, well, inspired!

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Good Airplane food

Good morning me, you’re up about 12 km above earth today! Fathom that… Is the highest mountains on earth about this high? I heard on Mars there’s a volcano about 28km high! I believe it’s the lack of gravity which enables it to keep growing unlike on earth. (Note to self, research stuff like this so I can score at Trivial pursuit. I mean get the facts straight before you publish it on your reputable blog Rosi!)

Transitioning mentally and emotionally began last night as I repacked my bag…
Do you know that moment when you become aware you are no longer fully here but not yet there…
I had pre travel tension through the night so blearily arose at 5.30 wondering why I chose the early flight…
Anyway the point of this post is the food. The inspiration I had because I’d rather not eat plane food. Plain food good. Plane food bad.
So I put together this morning

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Yep iPhone photo not up to scratch…
Recipe as below, adapt to your taste and ingredients

A cup of full fat creamy Barambah honey yoghurt
A crisp apple washed cored and diced
A handful of Buckini (soaked and dehydrated buckwheat, crunchy yum)
A handful of black Chia seeds (excellent for digestion)
A dozen chopped almonds

Variations
Add sunflower seeds or pepitas
LSA
Cinnamon
Vanilla
Natural yoghurt (personal preference. Honey yoghurt too sweet)
Fresh berries or other fruits
Rolled oats
…….
I’ve also a great yoghurt recipe with beautiful photographs here…

Pack Into a leak proof container, maybe in a ziplock bag, pack a spoon
When you get peckish halfway from here to there you have a light but sustaining, healthy snack. Mmmm
Great for lunch boxes or car trips also. Make sure it’s with an ice pack if its a hot day.
Ps open your container away from you in the air as I’ve learnt the pressure build up inside the pot can make your yoghurt explode all over your nice charcoal grey city clothes:)

How would you do it?
Any plane survival tips anyone??

What Katie requested.

a recurring theme of my year so far has been the gift of friendship

again and again i am overcome with gratitude to these unique people who have time and space and words and ears for me and vice versa and the precious and mundane moments we share, the interest in each others lives, from the deep processes and vulnerable sharing to, how are you handling the lice on your children?

one of my dear friends is Katie

What she did is varied and inspirational

Loving motherhood, wise partnership, humorous perspective, deep knowledge, inspirational blogging at Obaitori, gentle guide in yoga and yogic studies, creative attentive mumsy, phone a friend availability and more and more….

anyway, we rarely have time together but

during our last visit in March, Katie requested this recipe

presented just like this {authentic glimpse into my bookshelf}

so here it is dear on the original kookaburra note paper

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it has nothing to do with the River Cottage {though there are lots of good recipes in there}

i found it in a backwater town in highland Qld in an old camp cookbook

It is simply

Pour 1c Arborio rice or medium grain white rice into a deep baking dish/camp oven

cover with

approx 4c liquid {milk/water blend to your taste}

add a diced apple or two

dot with butter

cover tightly with a lid or foil

bake at 180’c about 40 minutes or til liquid mostly absorbed and rice cooked

easy

serve with whatever yummy toppings

honey, maple, chopped nuts, fruit, berry sauce, ice cream….

variation

add 1 tspn cinnamon and 1/2 c sultanas or black currants to the mix

endless variety or simplicity

xxx

thanks for being my friend

when we are old ladies we can take endless beach walks with a thermos and our knitting…

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Right now

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Lily dear Lily here it is on record
This morning you proclaim you will have Brussels sprouts for breakfast lunch AND dinner!!
You may be the only child in the world who has such sophisticated appreciation…
Well except myself perhaps.
And possibly my mama too…
Poor old Brussels, such a bad old soggy reputation!
Be mindful to steam them or add to a soup for a brief 5 minutes, or until they are bright green. Douse liberally with butter and a dusting of salt…. You will see! A whole other Brussels sprout world!! Have fun peeling off the layers of beautiful green cupping leaves and the surprise crisp crunch in the centre!!
mmmmm
Particularly if you grow your own and see the cute balls clinging to their tall parental stem in neat rows, what a quirky plant! Enjoy them smallish and if you don’t grow your own ( like me ) avoid the plumped up steroid supermarket version with no subtle flavour and seek a farmers market or similar option.

Do you like Brussels sprouts already?
Or not?
Do you have memories of soggy grayish green balls of cabbage flavored muck?
Are you willing to give them another chance?
Xxxx