B L O G — Basics

Mayonnaise

Basics

Nothing beats a good mayo. Especially when it comes to turning a plain sandwich into something amazing!Save the egg whites for meringues, omelettes, friands or slicesIngredients5 egg yolks1 tsp wholegrain mustard1 tsp dijon mustard1 tsp caster sugar1½ c vegetable oil½ c olive oil3 tsp chardonnay vinegar1/2 lemon, juiceSea saltGround white pepper In a medium sized bowl combine yolks and mustards. Whisk until combined. Slowly (really slow) pour in oil and continue to whisk until emulsified (thick and creamy).Season to taste with vinegar, lemon, salt and pepper. Pour into a sterilised jar and keep in the fridge for up to a week. To flavour your mayonnaise...

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Meringues

Basics

If you are anything like me, left over egg whites are a common addition to my fridge/freezer. I would hardly ever recommend throwing them away. So one way to use them up is to make meringues.Meringues are so handy to have, you never know when you might need to whip up a dessert or, as I enjoy, need a sweet pick me up in the afternoon.Get adventurous with the flavours and if you don't have 9 egg whites, break it down into 3 or 6. 9 egg whites will give you 18 large meringues.IngredientsMeringue300 ml  /   9 egg whitesPinch of...

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Pasta Frolla - Italian Sweet Shortcrust Pastry

Basics

Anyone who bakes will have a good shortcrust pastry recipe up their sleeve.There is something about pasta frolla, a traditional Italian sweet shortcrust pastry, that I can never escape from using. Frolla in Italian literally translates into shortcrust. There are alternative pasta frolla recipes out there. I sometimes will add almond meal for more texture, lemon zest and vanilla can be excluded and the pastry could easy work for some savoury dishes. Please try both recipes to see which one you like. OPTION ONE Ingredients 330 g plain flour 90 g icing sugar 150 g butter, cold and chopped roughly...

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