Filter
Top Products
20
Whole Egg Mayonnaise
Makes: about 3 cups
Preparation: 2 mins
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard
pinch sea salt
2 cups vegetable or light olive oil
1. Using the processing bowl fitted with
the
processing blade, place eggs, juice,
mustard and salt in the food processor.
Process until combined.
2. With the motor still running remove the
food pusher and start to pour in the oil
in a slow, thin stream until the mixture is
creamy and all the oil has been added.
3. Store in the refrigerator in an airtight
container for 2 weeks.
Zucchini tossed in Angel Hair Pasta
Serves: 4
Preparation: 20 mins (+ marinating)
Cooking: 10 mins
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup (125ml) extra virgin olive oil
500g angel hair pasta
1 large onion, chopped
1 ½ tablespoons chopped fresh thyme
¼ cup (60ml) freshly squeezed lemon juice
sea salt and freshly ground black pepper
shaved parmesan, to serve
1. Using the processing bowl fitted with
slicing blade; slice the zucchini, in
batches, to about a 4mm thickness.
2. Place the zucchini slices into a bowl with
the crushed garlic and a little of the olive
oil; stir through and leave for 30 minutes.
3. Remove the slicing blade and insert the
processing blade; add onions and roughly
chop.
4. Meanwhile have a large pot of salted
boiling water ready for the pasta. It is best
to cook the pasta so that it is ready when
the zucchini is just cooked. Cook the
pasta until just tender.
5. Heat remaining oil in a large deep sided
frying pan and cook onions until they are
translucent. Add the zucchini rounds and
thyme and cook, stirring, until the zucchini
just starts to soften. Add the hot drained
pasta, lemon juice and salt and pepper to
taste. Stir through to combine.
Recipes continued