Monday, March 17, 2014

Home-made Mayonnaise

Hi there,

So this my latest challenge in my culinary adventures, mayonnaise.  I have been wanting to make this for a while now and I finally tried it and here is the result.  This is my second attempt and both times its been a success.  This recipe is very sour because of the amount of lemon juice, but I love the lemony taste.  Added to just cooked pasta you hardly taste it, but if its too sour then substitute the lemon with water.  For this recipe I've used canola oil.


1 egg yolk
1/2 teaspoon salt
1 teaspoon water
2 teaspoons lemon juice
1 cup oil

In a bowl add the egg yolk, salt, water and lemon juice and whisk.  Gradually add oil in a thin stream and whisk continuously.  You will see the mixture begin to thicken. Just keep adding the oil a little at a time. This whole process takes about 20minutes and makes just over half a cup of mayonnaise.

Store in the fridge until you are ready to use it, store for up to one week.

Sunday, March 16, 2014

Sunday lunch. Chicken stips with butternut fries and pasta with some home made mayonnaise...

I totally love working in my kitchen and trying new things.  This week's challenge... home made mayonnaise!!!
I love mayo with everything... yes... I am one of those... ♥
Anyway.  For this meal I cut the butternut into strips and fried them in about a teaspoon of canola oil. Once fried I sprinkled it with mixed herbs. They taste amazing. You can even leave them slightly crunchy. Delish.
The chicken was fried in a non-stick pan.
Boil pasta until tender.
Toss all ingredients together and spinkle with some olive oil and mixed herbs.
For the mayo recipe check out blog tomorrow.

Tuesday, March 4, 2014

Poached egg with baby potatoes and mini Italian tomatoes | Recipes byMelissaBee

I am not a big lover of eggs, but when I do eat them I like to go all out.  This week I wanted to make myself a light lunch and decided on a poached egg.  I love these as they are quicker to make than hard boiled eggs and not as oily as scrambled eggs or fried eggs.  I then added potato and tomatoes to finish it off.


  • 3 Baby potatoes
  • Onion minced (enough for one person)
  • Garlic minced (enough for one person)
  • 5 Mini Italian tomatoes cut in half
  • 1 - 2 eggs
  • Herbs

I started with boiling the potatoes until they are nice and soft and then removed them from the water.

How to poach an egg
In another small pot or sauce pan bring some water to an almost boil.  The water level should be about 5cm, therefore no matter what size pot or sauce pan you use this should be the water level and add about 1 tablespoon of white vinegar. Once your water is almost boiling, whisk the water like a tornado and add your egg.  To make it easier for yourself crack the egg in a cup or small bowl first, be careful not to break to yoke.  Lower the temperature of your stove top and cook until egg whites turn white.  This would be about 3mins.  You can leave them in the water longer depending on how runny you would like the yolk.  I leave mine in the water for about 7-8 mins because I don't like mine to be runny.  Remove from water and place set on your plate.  For pictures you can visit this site

In a small pan heat some oil until hot, brown the onions and then add garlic.  Don't over fry as the garlic will become bitter.  Add tomatoes and fry with cut side facing down and skin side up.  I fry them for about 2 minutes and then lower the heat so that it cooks slower.  Cook another minute and then turn over the tomatoes.  At this point you can add some salt and pepper to taste and some other spices.  Also add some sugar to offset the acidity of the tomato.  About half a teaspoon should be enough, too much and the tomatoes will be too sweet.  As soon as the tomatoes are nice and golden remove from pan and set aside.

Now the potatoes.  Cut the cooked potatoes into quarters and fry in the same pan that you used for the tomatoes.  You don't have to fry them long as they are already cooked.  Just fry them enough to brown them slightly.  Add some spices as needed.

Finally you are ready to plate and enjoy.

NOTE: I try not to make the egg to far in advance make your eggs about 10mins before you need to serve them.