I stopped buying mayonnaise a couple of years ago once I discovered Annabel Langbein’s Speedy Mayo recipe – which is essentially: Biff all ingredients together and blitz it with a handheld stick blender in a timeframe that’s (nearly) quicker than you can say “Bob’s your uncle”. I couldn’t even get to my local dairy and back in an emergency to buy mayo as fast as I can make this. Did I mention that it tastes utterly delicious? As I type this I have a huge craving for a plate of crayfish, a side of this mayonnaise and a wedge of lemon. Bring on summer. My mouth is watering. But, I digress. My recipe below is similar to Annabel’s, but with my own spin on it (I much prefer my recipe, but don’t tell her that, thanks).
On another note, having got used to this homemade goodness store-bought mayonnaise tastes awful: Sweet, artificial – not my think (except Best Foods Mayo – that’s the schizzle).
All you need (ingredients aside, doh) is a handheld blender (called an immersion blender in some countries).
This Red Lentil and Chorizo Gumbo (because ‘gumbo’ is a much sexier word than stew) is the perfect mid week meal requiring approximately seven minutes preparation – and a slow cooker. If you don’t have a slow cooker in your life, cooking this in a heavy based pot on your stove top would work just fine, I reckon it would need about an hour to cook the lentils to perfection. (more…)
In the six months I’ve bought several replacement beauty items for the third if not fourth time and it occurred to me that in both instances these are products I
won’t can’t be without. I figured this was a good rationale for a blog post, right? Here’s the beauty items I buy… Time and time again – and will continue to do so! (more…)
A classic Greek Moussaka is made by layering eggplant with a spiced meat filling and topping it off with a creamy bechamel sauce (I’ve called it a cheese sauce here, I’m not that flash), which is then baked until golden. YUM. I first had this dish in Italy and I’ll never forget that first mouthful: Heaven on a plate! (The memory is possibly firmly entrenched by the romance of the quintessential Italian restaurant complete with red and white tablecloths and the hot Dutch guy I was hanging out with at the time…)
So, here’s my version of Moussaka, which probably isn’t terribly authentic, but it is the kind of dish where everyone asks if there’s any leftover for seconds!
Note: The price of lamb mince would have required a home remortgage, so I used beef mince instead. Tasted great. Secondly, as I’m doing #sugarfreeseptember I made a few tweaks as I’m taking it seriously and having zero gluten. Accordingly I substituted the cheese sauce with cauliflower puree and it was DELICIOUS. I actually preferred it to how I usually make it (i.e. with a traditional cheese sauce made with flour). Our friends at the dinner party scoffed it blatantly oblivious that it contained a ‘cauliflower puree sauce’. If you are looking for a gluten free option (or want to up your vegetable intake) I’d definitely recommend using cauliflower puree instead of cheese sauce. The recipe is here. Just make sure you drain out about 1 cup of milk before you puree the mix, otherwise the puree will be too runny. Add extra Parmesan if you like it cheesy… (more…)
I reconnected with my high school buddy Lisa a few months back and discovered she runs Booty Barre classes right here in sunny Taradale . Booty Barre? Say what?
Booty Barre is an energetic and fun workout done to music that fuses, Pilates, dance and yoga . It guarantees toning, definition and chiselling of the whole body (not overnight though, dammit). Being the kind of chick who generally likes to give new things a go, I was keen to find out more. So my mate Toni and I set off in the quest to achieve a bum that would do Jennifer Lopez proud. (more…)
I love cauliflower. I reckon it’s the king of vegetables. Ever since I discovered cauliflower rice and cauliflower puree I’ve got my creative on. Some bright spark suggested on my blog’s Facebook page that I have a crack at making Cauliflower pizza base. Alright, game on! If you haven’t heard of this slightly odd sounding combo, you use grated cauliflower to make the pizza base, as opposed to using flour which is typically used. Add your favourite toppings and you are good-to-go.
My verdict? Big ups to the original person who came up with this idea – I love it! Not only is cauliflower pizza base super tasty and fun and easy to make: It’s a definite game ;changer for people who are gluten intolerant, or cutting down on carbs. It’s also great for those wanting to lose weight, or simply if you want to up your vege intake!;Those who don’t eat dairy can simply omit the cheese… It’s fair to say the recipe is quite adaptable.
I spent a long time scouring the internet for suitable recipes. There’s a tonne out there. In the end I used this recipe by Tasty Kitchen as the base for my inspiration. I think the secret is to add herbs, Parmesan cheese, sesame seeds and a good amount of seasoning to the base for flavour. Lots of recipes just call for cauliflower and beaten egg, but that didn’t sound particularly appetising to me! (more…)
I’ve got a real medley of favourites this month. I’m going to branch out a little beyond beauty and food as I often find there are things that really spin my wheels and I’m keen to share, but they aren’t beauty and food related. But I reckon you’ll be OK with that. Right? (more…)
My son had his birthday party this weekend and unbeknownst to me one of his little friends has a dairy allergy. Being someone who thrives on feeding people, I just couldn’t bear the thought of her not being able to join in and eat birthday cake or dessert so I whipped up this brownie for her. When I say “whipped up” I mean it: This took four minutes. I had the brownie ready to go in the oven long before the oven had reached the desired temperature! (more…)