Home Made Mayo

What do you do when you opened a tin of tuna, chopped up a bunch of celery and then find that you have no mayo in the house? You make your own mayo! That's exactly what I did (albeit 1 day later because I don't have any mustard at home either :P)

Well, I've finally bought the dijon mustard from the supermarket and set to work making my first batch of mayo. I've gone through the internet for home made mayo recipes and they basically use quite the same proportions but I've made a little adjustment here and there to my taste and here's what I used:

1 egg yolk
2 teaspoons of dijon mustard
1 tablespoon of lemon juce
1/2 cup of oil (the suggestion's to use a light-tasting oil so it won't mar the taste of your mayo)
1 teaspoon of salt (to taste)

Setting the whisk on medium, I whisked together the egg yolk and dijon. When they are well mixed, I dribble in the oil, little by little to make sure they bind together well. As you whisk away, the mixture should look creamy and 'together'. Finally, add in the lemon juice and salt and whisk away to combine everything.

Voila! Creamy mayo, with a fresh tang. Sunshine!


And straighaway, I made myself a mini tuna mayo sub topped with green olives. Oh I added a few shakes of cayenne pepper to the tuna mayo too!

Bon Apetite!

Rich Chocolate Brownie Bars

I baked brownies this morning and cut them up into little bars. Here's what I used:

60g Unsalted butter
150g Dark chocolate (I used Cadbury Gold 70% cocoa)
150g sugar
75g Self-raising flour
1/2 tsp Vanilla extract
5g salt
2 eggs
75g chopped walnuts / Hersheys chocolate chips (optional)

1. Preheat oven to 180deg C and grease your baking pan (if required)
2. Melt butter and chocolate
3. Put together dry ingredients (flour, sugar, salt) and mix them up with your spoon
4. Whisk eggs with vanilla
5. Pour egg mixture into dry ingredients, add in the melted butter/chocolate. stir and mix.
6. Put in the optional ingredients and give it a light mix
7. Pour into baking dish and put in oven. Bake for 15 - 20 minutes (depending on the size of your pan). Check for doneness (tooth pick should come out clean from the middle of the pan)
8. Let cool completely on a wire rack and cut into bars

You can chill or freeze the uneaten bars and warm them up when required. Best served with a scoop of vanilla ice cream :)

giant french toast

Have you seen a french toast this big? In the words of Moobe "港式西多,美式size" haha!

Beary Toasts

Breakfast today - slices of bread cut out into bear shapes, dipped into a batter of eggs, milk, sugar and a drop of vanilla essence then pan fried. I think I'll toast them instead the next time round.