Making homemade mayonnaise can be intimidating but it shouldn’t be, you just need to follow few important rules and the magic will happen. The taste of the homemade mayonnaise is so much better and once you master the technique you will make it in no time. Jump to Recipe Many are concerned about using a raw egg, but personally, I… Read more →
Aubergine caviar may sound sophisticated, however it is very simple to make. Jump to Recipe It is baked aubergine with plenty of garlic, thyme and olive oil. I have found many versions of this recipe with many more ingredients, but I prefer the simplicity of this version. I like to serve it as a dip for bruschetta, and if I… Read more →
Homemade Béchamel, also called White Roux, is a basic sauce for many Italian and French recipe. I always keep this recipe and its measurements at hand in the kitchen so I can quickly make it if I need. Jump to Recipe : Print Recipe You can adjust the quantity of the flour based on the consistency you need. Below a list… Read more →
The red onion relish is a soft sweet sour&sauce, the perfect complement to Burgers, Barbecued Beef, Matured Cheese. I like to use red onion as they have a soft sweet flavour that nicely balance the white vinegar. It gently breaks the strong taste of a grilled meat or matured cheese like Pecorino, Gruyère or Comte. Jump to Recipe Featured in the… Read more →
Calories per serving 107; Time to prepare 5 minutes; Easy.
The Red Pesto is a great alternative to Green Pesto for lower calories and fresh summer taste.
You can use with Pasta, Bruschetta or as a side sauce for grilled meat. Read more →