Melissa Joulwan’s Olive Oil Mayo

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This is the easiest, most delicious addition to any meal you can make!  Melissa Joulwan’s blog – The Clothes Make The Girl is excellent, visit her page to watch her video on how to make this beautiful mayo.

1 egg
1/4 cup and 1 cup (light, mild tasting olive oil not extra virgin)
2 tbs lemon juice @ room temperature
1/2 tsp salt
1/2 tsp dry mustard (mustard powder)

Directions

Leave the egg and lemon out of the fridge for 4 hours before making this recipe, this is an important step!

Place the egg and lemon juice in a blender or food processor.  Let them sit together for 30-60 minutes.  Add the mustard, salt and 1/4 cup of olive oil. Whirl until well mixed-about 20-30 seconds.

The next important step!  While the blender is going, very slowly drizzle the skinniest amount of olive oil you can manage and still have movement in the oil.  This takes about 3 minutes. Breathe, relax and drizzle slowly. Resist the temptation to dump the oil at the end, continue to slowly drizzle, your patience will be rewarded!

Did your mayo not quite work? No need to despair! It will still taste amazing and you can use it like a hollandaise or salad dressing!

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Dukkah

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Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.

Cook in batches in a little coconut or olive oil.

Serve with salad and kumara chips.

Enjoy!

Apple, Pear and Berry Coconut Crumble

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I made these to take to my Dad and Stepmum’s for dessert as a thank you for babysitting, but mainly to highlight things can still taste good without sugar!  They were great, so I thought I should share the recipe.  The recipe below will serve three people, please adjust quantities accordingly if feeding more than three.

I used:

  • 1 pear, cored, peeled, sliced thinly
  • 1 apple, cored, peeled, sliced thinly
  • small handful of sultanas
  • large handful of frozen berries
  • 1/2 tsp cinnamon
  • tiny sprinkle of nutmeg
  • 3 tbs threaded coconut
  • 3 tbs creamed coconut (coconut butter or manna)
  • 3 tbs almond flour

Preheat the oven to 180 degrees celcius.  In ramekins, layer the pear and apple with cinnamon, nutmeg, sultanas and frozen berries, taking care to have a fairly even layer of apple and pear for the top layer.  Sprinkle the coconut over the top layer.  In a small bowl, use your fingers to crumble the creamed coconut and almond flour together, cook in the oven for 15-20 minutes or until brown on top.

Enjoy!

Chicken Casserole, with bacon, olives and capers

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This is a great recipe for the whole family, I served it on salad greens, but the rest of the family ate it atop sweet potato/cauliflower mash which looked much nicer than mine.  Unfortunately I was unable to take a photo before they started eating, so my meal while very tasty, looks a little messier!

I used:

  • 6 boneless chicken thighs
  • 6 rashers bacon
  • 3 cloves garlic, chopped
  • 4 tbs black olives
  • 2 tbs capers
  • 2/3 cup cherry tomatoes, halved
  • 3 tbs fresh flat leaf parsley, chopped
  • 4 small wedges lemon
  • 1/3 cup olive oil
  • salt and pepper

Wrap the chicken thighs in bacon, trying to meet the ends of the bacon together.  Bring a frying pan to a medium-high heat, add a little olive oil, garlic and brown the chicken.   In the bottom of a casserole dish, put the olive oil, olives, capers, and tomatoes, place the chicken on top, add the lemon wedges and sprinkle the flat leaf parsley on top.  Cook for 30 minutes at 180 degrees celcius, resting for 5-7 minutes prior to serving.  Serve on mash or salad.

Enjoy!

Raw Chocolates

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Thank you again to Adriana from http://livinghealthywithchocolate.com for the inspiration for this recipe!  My husband and dinner guests thought these were amazing so here is the recipe:

I used:

  • 100gms raw cacao butter
  • 3 tbs (heaped) of raw cacao powder
  • 3-5 drops organic vanilla extract
  • 10 dates, finely chopped
  • 4 macademia nuts, finely chopped
  • 4 tbs threaded coconut
  • 2 tsp raw cacao nibs
  • 3 tbs organic agave nectar

Fill a small saucepan with a little water and bring to a very low, gentle simmer.  Place the raw cacao butter in a heatproof bowl and place over the water, taking care that the bowl does not come into contact with the water.  Very slowly and gently melt the raw cacao butter.  Once the butter is completely melted, add the raw cacao powder and vanilla extract and mix thoroughly, ensuring the mixture is nice and smooth.  Take the mixture off the heat and  add the agave nectar, dates, nuts, coconut and raw cacao nibs and mix until combined.  Spoon the mixture into chocolate molds, mini cupcake trays or patty cases and set in the freezer for 20 mins or the fridge for 1-2 hours.

You will never buy cheap chocolate again after trying this recipe, these were awesome! I served these as dessert for my last dinner party and got rave reviews!  If they last, you will need to keep them stored in the fridge or freezer.

Enjoy!

 

Lamb Meatballs, Chunky Kumara and Homemade Tomato Sauce

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This is definitely one the kids will love.  This dish will easily serve 4 people, add some bacon wrapped prawns to flesh it out and serve this as finger food for your next dinner party!

I used:

  • 1 large Kumara (sweet potato), scrubbed clean and cut into chunks
  • 400gms premium lamb mince (little to no fat)
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander seeds
  • 2 tbs fresh flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • salt and pepper
  • olive oil

Pre-heat the oven to 180 degrees celcius.  Scrub the kumara and cut into thick chunks.  Toss through some olive oil, salt and pepper.  Place on a tinfoil covered baking tray, evenly spaced and cook for 20-25 minutes.

Next make the meatball mixture.  In a large mixing bowl, combine the lamb, egg, cumin, coriander seeds, parsley, salt and pepper.  You will need to knead the mixture for a couple of minutes to bind the proteins together.  Heat a heavy based frying pan to a medium heat, add a healthy amount of olive oil.  Roll the lamb mixture into small balls and cook in batches, draining on a paper towel to remove the excess oil.

TOMATO BASED DIPPING SAUCE

  • 1 can Italian chopped tomatoes
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely diced
  • 4 tbs basil, roughly chopped
  • salt and pepper
  • olive oil

Bring a medium sized saucepan to a medium heat, add the olive oil and cook the onions, garlic, salt and pepper until soft.  Add the chopped tomatoes and reduce the sauce by half, simmering on a low heat for 20 minutes.  Stir through the fresh basil just before serving.  You can also grate parmesan cheese into the sauce just before serving for an added element of flavour.

 

Enjoy!