Tag Archives: mustard

Homemade mayonnaise and russian salad – Insalata russa

Recipe 29: In the office they decide to organize a little Halloween party and i wanted to help out with some food. But what i could cook considering we don’t have any oven? It also has to be something easy to bring. So because someone else was thinking about the desserts, and we were going to have cheese and wine all night, i decided to prepare some Insalata russa, that you can easily eat with bread and crackers.

Ingredients for a starter for 8 people: 3 big potatoes, 5 carrots, 150gr peas, 5 eggs, some anchovies in olive oil, some capers, half of a little spoon of mustard, a lemon, a glass of olive oil, a bit of vinegar, salt and pepper.

For the mayo i suggest you to use a mixer because otherwise it will be very hard to maintain always the same speed and strength. However add 2 egg yolks with a pinch of salt and start to mix, better if with a wooden spoon and always in the same sense. At this point you will add the olive oil little by little and with some lemon juice drops too.

After a bit the mayonnaise will start to become thicker, so you can add the remaining lemon juice always mixing a bit.

Wash, peel, cut and  cook all the vegetables in different pans and when boiled, cut them in little pieces. mix this with the peas, the mayo the capers and the anchovies finely chopped, salt, pepper, a bit of vinegar and mustard.

Boil the other three eggs and place it on the salad as a decoration. Place everything in the fridge and enjoy after some hour. Cold it’s better!

Otherwise another good mix is Mascarpone with capers, anchovies and parsley! That’s really great.

PS. Mamy la tua insalata russa con la maionese fatta a casa e’ stata un successo! Diciamo che dopo avre provato una volta a farla  a mano sono subito andata sul robot da cucina perche non riuscivo piu’ a mescolare, ma il risultato comunque non ha nulla a che vedere con quella che compri! Se la sono finita tutta in ufficio!

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Asparagi alla salsa d’uovo – Asparagus with eggs sauce (Product testing)

Recipe 66: Today a quick recipe that i created looking for a way to use the egg yolks left from the previous recipe. So i found this easy and nice sauce, that can be used instead of mayonnaise and that is very good with asparagus… and maybe even a bit lighter!

Ingredients: asparagus, 2 egg yolks, white vinegar, a little spoon of english mustard or two of the dijon mustard, some cappers and finally some spoons of Olive Oil (i used an amazing sicilian extravegin olive oil “274“, thanks to Aprile brothers that i discovered in Identita’ London a festival about the good italian cuisine)

It’s very easy to make this sauce, especially if you have a mixer: while the asparagus are boiling for some minutes in salty hot water, place in the mixer 2 egg yolks, 1 spoon of vinegar, 5 spoons olive oil, a little spoon of mustard, some cappers. Mix it all and try, to know if it’s the case to add some salt and peppers.

When ready, drain the asparagus and place them in the plate with the sauce on the top and i hope you will enjoy them!

PS. Mamy, mi sono scoperta una vera appassionata di asparagi, sara’ per il sapore particolare e delicato … non so, ma per non mangiare sempre le stesse verdure, sono perfetti. E dato che stavo cercando di utilizzare il rosso delle uova che mi era rimasto dal dolce precedente, ho trovato questa salsina che dicono sta particolarmente bene con gli asparagi ed e’ vero! Una specie di mayonese piu’ leggera e saporita!

Finocchi al latte – milky fennels

Recipe 120: Always eating the same kind of vegetables cooked in the same way…it’s a bit boring. If you agree with it, try these milky fennels and maybe you will have a new dish to add to your healthy diet. I’m also sure it’s a tasty side order for simple meat dishes and a clever solution for children because i use to loved it when i was little and i didn’t like uncooked fennels and vegetables in general.

To cook these fennels you will need: 1 or 2 fennels for person – some milk – nutmeg – salt – Parmesan and then if you want to put together some pork, you will just need some oil and rosemary or mustard and honey, depending by what you like the most.

The recipe is very easy: clean the fennels cutting all the green parts and taking off the first layer. Cut them in pieces and boil them. When they are tender, strain them and put them in a pan with just some milk.

Add some salt and nutmeg if you like it and wait until they become very tender and they absorb the majority of the milk. If you want to serve them as a side order with some pork, you can start to cook the meat now. You can try pork with rosemary or with a mix of a bit of mustard and honey, if you like these ingredients.

When the pork is cooked and the fennels are very tender, you can serve them adding just some Parmesan to the fennels. This is the final touch. Buon appetito!

PS: Mamy che abbinamento che abbiamo fatto tra finocchi e carne di maiale. I finocchi erano buonissimi e hanno convinto anche Nat che solitamente non li mangia ed era un bel po’ titubante. Lei invece ha cucinato il maiale, a me con il rosmarino fresco e per lei con una salsina che fa lei con mostarda e miele… ancora non ne sono convinta perche’ il gusto e’ un po’ particolare per me, ma con questa carne penso stia bene.