Mayonnaise

IMG_8786The ubiquitous mayonnaise is used in so many ways, from fresh to grilling to oven baking. It is one of the simplest emulsions, using five ingredients. Taught to make it by whisking vigorously, I was more than happy to start using my immersion blender to do the work for me. This is really incredibly easy, and will make you question why you buy mayonnaise. I make it in pint jars, so no bowl or cup to clean out, just a measuring cup to put in the top of the dishwasher along with the working end of the blender. It is so nice knowing exactly what is in this oft-used spread. Continue reading

Warmed Olives with Citrus & Fennel

IMG_3323_2 I’ve always had a thing for olives.  When I was about eight years old, I can remember wanting big dishes of them with my birthday dinner.  The freedom to eat as many as I wanted was so exciting for me.

The texture and flavour are so appealing.  A few olives with some dry salami and crusty bread is pretty much a perfect lunch for me.

Even though there are so many varieties of olives available, this recipe brings them to a whole new level.  Whether you’re trying an imported jar of huge green olives, or are wondering what you’ll ever do with that can of pitted black olives, this works well for all.   The olives are heated in olive oil with citrus peel, fennel seeds and a pinch of chilies.  They’re served warm and the flavoured oil is fabulous soaked into bread. Continue reading