Wednesday, 20 January 2016

From my Kitchen


Couple of weeks ago my friends and I went out for dinner.  There was this interesting and crunchy dish that I knew I had to replicate. 


A two step process actually.  First by boiling the lotus roots with peanuts in anchovy broth till it's softened and the broth is reduced.  Then stir fry as per usual with carrots and french beans.  Ignore the onions, that's for the omelet.

Homemade mayonnaise!  I've been wanting to try this for ages.   I even brought out my Ball mason jar that Margaret gave me for this 'special occasion'. 

I bought a stick blender for this purpose.  It's so easy and tastes great.  You know for sure what goes into it.  I did not have any basil only garlic.  I halved the portion, so that I can finish it within a week or so.  You can find the recipe / method here.

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