I know that there will probably be those out there that will say that this is not a mayonnaise! But it is what my mother and godmother called it, so it is what I will call it too. It’s delicious and so very versatile.
I found this recipe in my mum's recipe book. I think the recipe was one that was given to her by my godmother, Joan Bibby, as mum always wrote the name of the person who shared the recipe, next to the recipe. I don't think that I will ever buy salad dressing again. This has so much potential.
Basics, Salad Dressing, Sauces
Dressing, Mayonnaise, Salad Dressing
Combine sugar, cornflour, mustard powder and salt together in a small saucepan.
Add egg, vinegar and water and whisk to combine.
Over a medium heat, bring the mixture to a gentle boil, stirring continuously.
Once the dressing has boiled and thickened slightly, remove from the heat and set aside to cool.
When cool, pour into a container and refrigerate until ready to use.
Will keep for one week when refrigerated.
My godmother’s recipe written in my mother’s hand.
Bacon, Egg and Iceberg Lettuce Salad
Try it on my Bacon, Egg and Iceberg Lettuce Salad.
For many years now, I have been cooking and packaging special Christmas hampers for our family in Queensland. These hampers are our Christmas gift to them, something from our kitchen to theirs on Christmas day. The hampers are generally made up of various sauces, pickles, jams etc that have been prepared during the year, and then there’s a cooking frenzy just before they are sent off, where Christmas cakes and puddings are made, batches of biscuits are baked, and if there’s time a big batch of crunchy granola. This year I also popped in a little recipe for them to try, using my Mango and Kiwi Fruit Chutney. Continue reading
Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!
But really I think Majestic Magenta describes the colour at the end…
A while ago we were in Melbourne for a few days to spend time with our son and his family. This meant that I was able to visit my sister, Sonnie. Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.
Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different. With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.
What’s inside the Farm Box?
Fresh produce from the Farm Box Co.
Beautiful fresh red cabbage
After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage. I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading
Lockdown number 5, winter, dull days and cold weather…
The COVID lockdown I can deal with. Its supposed to be a short one, just five days, we will see…
Winter and cold weather are another thing! I cannot cope with the cold weather, the shorter daylight hours, dull days, oh, and did I mention the cold… I know we are now on the right side of the solstice and the days are getting longer, but last night I was in denial… I needed warm weather and warm weather food that would suit a cold winter’s night.
So with dodgy tomatoes on hand, some sad looking basil that needed to be used up, I decided to try and make a flavourful tomato soup. I started with a recipe, but that soon went out of the window! Winter tomatoes are nothing short of sad and flavourless – nevertheless they needed to be used, and I needed a touch of summer. So with garlic, red onions, dodgy winter tomatoes, sad basil, and some tomato paste, I set to work. Continue reading
It’s been all about pasta lately. You see, I have a new stand mixer purchased after the one that my mum and dad gave us for a wedding present finally decided enough was enough after 35 years of constant use! In addition to purchasing the new mixer we also purchased some of the attachments to go with it – namely the pasta roller and the tagliatelle cutter – I was just a little excited!
Roast Pumpkin Ravioli
Beetroot & Blue Cheese Ravioli
Roast Pumpkin Ravioli with Burnt Butter Sauce and Crispy Sage
Beetroot & Blue Cheese Ravioli
I also have a new pasta tree, I used to hang my pasta on the handles of wooden spoons and rolling pins precariously balanced on objects around the kitchen, as it was rolled
Pasta on a rolling pin that is balanced on top of jugs that are on top of cake tins!