Last night our dear friends Devon and Danae came over to enjoy a meal at our house. This was to be the first time they come out to our new place out of the city to enjoy a meal with us - so it was quite special! Danae had called me a couple of days before saying that they were to have an overseas guest and would it be ok for him to join us for dinner.
"Of course! The more the merrier!" I gushed.
Danae briefly informed me that he was a world traveller, embarking on a solo journey around the world and seeing where life takes him. New Zealand was his 51st country to visit in the last 3/4 of a decade. Fascinated, I was looking forward to our meal come Thursday night. I met Benji last night and marvelled at his stories and wisdom. Danae and I were transfixed as he told us stories about Egypt, Australia and Thailand. With such energy and a positive outlook on life, his mood was infectious and we spent the night laughing, catching him on seven years of YouTube videos that he'd missed and enjoying good food. It was nice to have that reminder that life is so much more than the four walls in your office or the TV shows you watch on TV. It was a bonding night as we all got to know Benji and his travelling experiences.
In a largely unrelated note, my mum and I recently had some down–time and were thinking of things we could do together. I had this recipe for home–made mayonnaise stashed away and, knowing that my mum had a love for mayonnaise thought it would be fun to make together. It didn't take long, and actually it came out rather runny. I'm not sure if we did something completely and utterly wrong or whether it was just bad luck. If you do make this I'd love to hear how the texture of yours is. The original recipe was also very lemony, meaning our mayonnaise was full of lemon - a bit too much in fact. So I've dulled the lemon down in this recipe.
I'd love to hear how your's went if you make this! It was a bit of an experiment for me :)
1 cold egg
3/4 cup of sunflower oil, cold
1 tsp of lemon juice
1/4 tsp of salt
1 tsp of dijon mustard
Place all ingredients into a tall blender (I used our Mix ‘n Go). Follow in the above order and be careful not to break the egg yolk.
Turn the blender on at high speed and let blend for about 10 seconds. You will see the mixture turn white like mayonnaise. If you like you can use a spoon to push any oil sitting on top down into the mixture.
Refrigerate and user within a week.
This recipe was inspired by As Easy As Apple Pie.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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