21 May 2014

Garlic & Lemon Broccoli Slaw

Following last week's blog post, I thought I'd put my mayo skills to good use by making a super easy salad recipe, using said mayo.

I make about a small jar of homemade mayo per week lately as I find it's the perfect dressing for all the salads I have been eating. My favourite is super easy. I chop an apple, 2 celery sticks, 2 green onions and a small chicken breast. Mix with a big dollop of mayo and serve over some lettuce. It makes the perfect lunch, or even dinner when the husband is away and it's just me. But I have to say, when I use my homemade mayo to make my garlic and lemon broccoli slaw, it totally steals the show. Like, totally.

Now I know broccoli is not everyones favourite. But trust me, in this slaw, I use raw broccoli which gives it a super crunch factor. The lemon juice makes it tangy. And the garlic just adds a bit of heat. I beg you to give it a try, you green veggie hater. It's even easier to make if you live in the US as I've heard they sell bags of pre-cut broccoli to be used in a slaw! You lucky devils. Major jealousy.

But if like me, you are not in the US you can totally shred your broccoli in a food processor, like I usually do. But even if you don't own a food processor, you can totally do it just with the knife and  chopping board combo. Just to prove a point, that's what I did when I made this salad again to photograph it. The good ol' knife. Just as good, and it seriously took me 5 minutes and makes less washing up as well! Just chop the broccoli stalk in little juliennes of about 2 inch long. Then add a little bit of the broccoli florets, finely chopped. Easy!

Garlic & Lemon Broccoli Slaw

1 small head of broccoli (about 350g)
2-3 tbsp homemade mayo
1 tsbp lemon juice
1 garlic clove, finely minced
pinch of sea salt
freshly ground pepper

Start by prepping the broccoli. I find a ratio of more stalk to florets is better in the slaw. So I make juliennes with the whole stalk.

And then only use a handful or two of finely chopped florets.

Mix them together with the mayo, lemon juice, garlic and salt and pepper.

I think the slaw tastes better if it has been "marinating" in the fridge for an hour or so. Which gives you enough time to prepare whatever you wanted to serve with it. I think grilled chicken is the perfect sidekick to this dish. It is also super tasty with the addition of toasted flaked almonds on top. Or even dried cranberries if you are that way inclined.

So here, a tasty lil salad recipe. Can't be more perfect to welcome summer, isn't it?

14 May 2014

Homemade Mayo

Well it seems the last time I visited these parts was a long time ago! You see, since going gluten-free like I explained in my last post, I though I would be full of energy, I would feel less like a bloated balloon and generally, I would just feel better. I thought I would be full of creativity and find my mojo in a gluten-free kitchen. Well, wrong. I was still sluggish, my skin was acting out and I felt just blah.

I was utterly uninspired. So I ate chocolate to compensate, ya know.

Then, in a moment of Instagram stalking, I found lots of people in the States doing a Whole30 'challenge'. Which is basically 30 days where you don't eat any sugar, grains, dairy and legumes and you don't drink any alcohol or fruit juice or nasty fizzy drinks. No paleo treats allowed too. It detoxify your body and you can find out which food triggers bad reaction to your body and gut once you reintroduce them (or not). And it also helps you find reasons why you overeat, or best of all why you tell yourself "I deserve to eat this cookie/drink this cocktail/buy this moka latte with whipped cream. I've had such a bad day/I am so bored/I will work it out anyway."

To be honest, all of my friends and even my husband are a little dubious of this programme. Calling it a diet. But I am on day 16 now, and I feel tremendous. And I can tell you it is no diet because I eat lots of good healthy food. I even created a new Instagram account to document all my healthy meals. Go have a look if you want @littlehealthbook .

Now this explains my blogging hiatus because well, you see I blog about cake and caramel sauce and grilled cheese. But I can still post some recipes that are Whole30/paleo compliant BUT can be made and enjoyed by anyone, which is basically what homemade mayo is all about.

My mum makes it all the time. She never buys a jar of mayo. She pimps it up with garlic, or spicy pepper or lemon, even tarragon. It is super versatile, and if you own an immersion blender (or stick blender) can be made in 30 seconds, pronto. Really. It's that easy! It requires a bit more faff doing by hand or in a blender/food processor. So I highly recommend getting an immersion blender, they are super cheap as well, plus they make blending a soup so easy and make less washing up afterwards! So this recipe is for immersion blender. If you don't have one, look the other way, or lookup another recipe, there are plenty out there.

Now making homemade mayo is made easy by having all your ingredients at room temperature. So before you want to make it, get your egg outta the fridge and lemon too. Leave them on the counter for  about 4 hours.

Also, my mum's recipe only uses the egg yolk. But I think it is a waste and I always end up throwing the remaining egg white away as I forget about them. I use the whole egg, and I think it makes a fluffier mayo. More up my street as well.

As for the oil, I leave that up to you. Using extra virgin olive oil will make a really bold flavour mayo, if not a little bitter. Might be best to use a light coloured and light tasting olive oil, it will go with more dishes that way. I personally love to use avocado oil. It's a little pricy but damn good. Or I mix a nut oil with a light olive oil. It's a question of taste.

Alright enough talking, let's get down to it!


will make about 300 ml

1 large egg at room temp
2 tbsp lemon juice at room temp
250 ml oil
big pinch of salt

Put all the ingredient into a a narrow mixing container (use the one that comes with the hand blender, perfect). Then put your hand blender at the bottom and mix 10 seconds, then move the stick blender up to make sure all the oil has been incorporated.

That's it! Transfer the mayo to a container to be kept in the fridge. The mayo will keep the same as the date on your egg, so keep an eye out for that.

This mayo is so good in a plain old chicken salad. Or egg salad. On top of a burger. In a potato salad. Anything. If you add lots of herbs it can even become a dip for your crudités. It is super versatile and I tell you once you have made mayo, you will never want to buy a jar of the stuff again.

Add a finely mince garlic clove and you've got aioli. Add chipotle paste and you have spicy mayo. Add finely mince tarragon and you have a Bearnaise kind of sauce. Add more lemon, or a little apple cider vinegar and your mayo will be more tangy. You will soon discover what you like.

Now if you'll excuse me, I will go have my lunch with a big dollop of mayo.

If you want more details on Whole30, I suggest you read It Starts With Food or just go have a look at their website. To me, it is like I pressed the re-start button and I can already see my relationship with food starting to change.