Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 15 Minutes | Difficulty : Easy
Hello my lovelies! I had never made mayonnaise before. And it is the easiest thing ever. It’s creamy and delicious. Magical. And this version is perfect with fries. And everything. We aren’t much of a garlic household. But we do like a creamy dip for fries. And creamy spreads for burgers. And to drizzle on toast stacked with grilled vegetables and halloumi. In all my testing of this recipe I have never had an issue with splitting – just make sure your egg yolk is room temperature. This is a very small batch so just double or triple the recipe to get what you need. Use a bigger bowl than you think you need so you can whisk comfortably. It’s not even that much whisking to be honest. It’s stupidly easy. And actually faster than going to a store to buy some. I use a light olive oil that doesn’t have a great deal of it’s own flavour but you should use whatever you prefer. If you want more of an olive oil punch then go for it!
Prep Time : 15 Minutes | Cook Time : 15 Minutes | Total Time : 30 Minutes | Difficulty : Easy
Hello my lovelies! Gastrique. Sounds pretentious. But you should totally get in on the action. Quick and simple to prepare. Packed with balanced flavour. Ready for your salad, grilled meats, roasted meats. Your everything. Shake up with a little oil for a salad dressing that packs a punch. Drizzle onto roasted everything. It’s even great on vanilla ice cream. The contrasting flavour notes are fabulous. Gastrique is a vinegar based sauce. I learned about it from one of my favourite books – Beyond Canning by Autumn Giles. I had forgotten about it. I made a lovely plum version probably a year ago. This one is close to the original recipe which is also made with raspberries. I put a twist on it with thyme. Balancing out the fruit with some herbs. Perfect. Just make this up, pop it in a jar in the fridge and use at whim. It will last for ages in the fridge. If you want to make a bigger batch and keep it in the pantry, you will need to sterilise jars and follow proper canning procedures. If you can get it, I highly recommend using part thyme flower honey.
Prep Time : 10 Minutes | Cook Time : 0 Minutes | Total Time : 10 Minutes | Difficulty : Easy
We eat a lot of homemade pizza at the Winsome Ranch. A lot. It’s usually piled high with two of our favourite things – veges and cheeses. We’re pretty big on vegetables around here. Like 10 different vegetables in the same meal big. So of course there is vege pizza with extra bonus greens in the sauce! The idea for a milder pesto had been knocking around for a bit as a way to change up our pizza game and rocket is the perfect green for the job. And as a bonus it stays green after more cooking than a basil pesto can withstand! Green pizza is now our favourite and I have been gobbling down leftover pesto on toast (made from this amazing no-knead bread) and crackers and the like.
On the weekend I’ll make a pizza base, but usually during the week I just throw toppings onto flatbreads and pop them in a very hot oven for 10 minutes. Go forth and green!
Prep Time : 2 Minutes | Cook Time : 3 Minutes | Total Time : 5 Minutes | Difficulty : Easy
I know, I know it’s Halloween this week so where are all the Halloween recipes? Well I am terrible about keeping track of the timing of holidays, and go off on tangents and my cookie cutters haven’t arrived from Australia yet….Keep an eye on Instagram though as there will definitely be some gruesome treats being made!
Anywho, you may remember that I have some ladies over from time to time for dinner and movies and this time we had a make your own ice cream sundae bar for dessert! Because one of my lovelies is allergic to eggs variations on this no-churn ice cream were the perfect solution. And since it’s not a sundae without hot fudge sauce…. here’s something that will CHANGE YOUR LIFE. If you have a tablespoon and can count to three then you can make this sauce.