Mayonnaise, Aioli, seafood sauce, tartare sauce, dill mayo & Honey mustard mayo


The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!

Basic mayo
1 egg
½ tsp Dijon mustard
tablespoon white vinegar
pinch salt
pinch pepper
200 ml (approx.) Extra Virgin Olive oil

Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender

In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.

Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo

Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs

Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers

Dill mayonnaise add 2 tablespoons of dill to the mayonnaise

Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise

Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Pink eye potato, sundried tomato and Brie Frittata

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.



Cauliflower and cheese soup


This soup is delicious with a strong flavoured cheese such as a stilton or for a dinner party a Tasmania Grueye would be great, but any cheese will do and I have used a plain cheddar and my kids love it.

1 clove garlic
1 onion
tsp oil
1/4 cauliflower
800 ml stock, veg or chicken or ½  tablespoon TM veg stock paste 800 ml water
3 sprigs tarragon or 1 tablespoon dry tarragon
2 sprigs thyme or a sprinkle of dry thyme
100 grams cheddar cheese
salt and pepper

TM Directions
Put peeled onion and garlic in the bowl and chop 5seconds/ speed 5 . add oil  and cook 100/2 minutes/ speed stir and cauliflower, stock, water and cook 15minutes/ speed 1/ 100 C. add tarragon and cheese blend 1 minute slowly good from speed 1 to 10.

Stove top Directions.
Peel and chop onion and garlic fry in a heavy based pot over a medium heat with the oil for 2 minutes. Add water, stock cauliflower and simmer for about 15 minutes, stirring regularly. Add tarragon and cheese and puree

DPP_411Steph the cutest helper!

Beef Wellington and a chicken liver pate recipe

Whole scotch fillet 1.5 -2 kg
1 kilo packet puff pastry sheets Or see homemade puff pastry recipe:
1 egg

Chicken liver pate

500 grams chicken livers
1 tablespoon butter
½ small brown onion
1 clove garlic
2 rashers fatty bacon
30 ml brandy
2 tablespoon fresh basil leaves
1 tsp thyme leaves salt and cracked pepper
60 ml cream

To make the pate sauté the livers peeled garlic and onion and the roughly chopped bacon in the butter, add the herbs, and cream and simmer for 8 minutes or until the livers are just cooked. Puree and season with the salt and pepper and refrigerate until cooled and set.

Pate in the Thermomix: peel garlic and onion, bacon and livers in the bowl, chop 2 seconds/ speed 3. sauté 100 c/speed 1/3 minutes add cream and herbs and cook 100C/speed 1/five minutes the livers should be just cooked. Puree speed 10/ 1minutues season with salt and pepper and refrigerate until cooled and set.

To make the wellington, trim sinew and seal on all sides in a hot pan. Refrigerate until cool. Cover the meat in the pate and wrap with sheets of pasty, using egg wash to seal the meat and with having minimal patches of thick layers of pastry as this will be take longer to cook and be soggy rather than golden and crisp.

Bake in a 180 C oven for about 40- 1 hour to be cooked to medium use a meat thermometer for the best results and it will be best left to rest for at least 20 minutes (it will continue cooking in this time). Slice and serve.

beef wellington

Moroccan spiced chickpea and vegetable curry

Use any vegetables that are available in this curry. Vegetables that can be overcooked quickly such as broccoli and beans can be blanched in boiling water separately for a few minutes then added in the last few minutes with the cooked chickpeas. The sauce can be made ahead of time and also frozen, and then with a tin of cooked chickpeas from the pantry makes a simple and healthy weeknight meal. Dried chickpeas are a more economical way to purchase them, they need to be soaked overnight and need to be boiled for about one hour.
Teaspoon olive oil
medium onion
2 cloves garlic
¼ teaspoon chilli
1 teaspoon crushed fennel seed
½ teaspoon crushed coriander seed
½ teaspoon ground ginger
1 teaspoon cumin
½ teaspoon sweet paprika
300 ml vegetable stock
400 grams tomato
2 carrots
2 parsnips
1 cup diced pumpkin

2 cup cooked chickpeas
1 cup cabbage
2 cups spinach
Sauté the diced onion and crushed garlic in the olive oil in a large heavy based pot over a low heat for about 2 minutes until soft. Add fennel, coriander, ginger cumin and paprika and continue sautéing for a further 2 minutes. Add stock and tomato and cook for 10 minutes. Season with the salt and pepper and leave for the flavours to infuse for a least one hour, refrigerated overnight would be good.
Bring the sauce back to a light simmer and add the peeled and diced pumpkin, carrot and parsnip and simmer for about 12 minutes until they are cooked. Add chickpeas and spinach and heat thorough serve with rice or cous cous and sour cream or natural yogurt.

Beef and noodle soup

I had a delicious beef and udon soup at Orizuru (Mures, Hobart) earlier in the week and was keen to make something similar at home, also to try new dishes rather than the same old with the side of beef in the freezer. I used a small piece of rump and a small poterhouse, both end bits. I didn’t have a chance to shop for new ingredients so I was pretty thrilled with the end result made from what I had in the pantry. I will try this again with a homemade beef stock to add some more depth to the flavour.

serves 2

1 onion
¼ teaspoon chilli
1 tablespoon miso paste
1 teaspoon soy sauce
1 tablespoon honey
700 ml beef stock
1 large carrot
1 stick celery
1 red capsicum
10 snow peas
200 grams cooked noodles
200 grams steak (eye fillet, porterhouse, rump)

Finely slice onion and chilli and sauté in a medium size pot. Add miso, soy, honey and beef stock and bring to a gentle boil. Season with salt and pepper and more chilli if you like.

Slice the beef thinly, slice all remaining vegetables and put the beef and vegetables into the simmering soup, quickly to heat, about 30 seconds to 1 minute and serve immediately on top of the hot noodles



Pinkeyes and homemade Aioli

Buggar the CSIRO diet this week! I couldn’t resist the “freshly dug pinkeye” sign in copping on the weekend.

I used the potatoes to make the most delicious salmon salad with home made aioli, if you have never made your own aioli or mayonnaise it’s a must try, it tastes so better than a packaged.

The Potatoes where so fresh that the skin almost all peeled off with a wipe of a cloth. To cook the potatoes, clean them by giving them a scrub or scrap with a butter knife, the fresher the potatoes makes them easier to clean. Pink eyes that have been stored for a long period almost need to be peeled. Cover with water in pot with a lid and let simmer for about 25 minutes (depending on the size of the potato) drain and cool.

1 large clove garlic
1 egg yolk
1 tablespoon white vinegar
350 approx ml olive oil
salt and pepper


In the blender or TM, Crush the garlic, add yolk, vinegar and blend (with TM add butterfly speed 4) and very slowly add the oil in a thin stream, season with the salt and pepper.

For the salad, I served the diced cooled potatoes tossed with aioli, chives, parsley and a tin of tassal roast salmon. Simple.