#basicrecipes

[brigittebormans]

Mayonaise

Zelf mayonaise maken was een van de eerste trucjes die ik me eigen maakte toen ik echt into koken raakte. Du moment dat dit lukte maakte ik gelijk genoeg voor de halve straat. Een wanstaltige bak met mayonaise staarde me aan, elke keer als ik in de ijskast keek. 

Wat kon ik daar nou nog eens mee doen? Genoeg. Teveel om op te noemen. En zo kwam van het één het ander. Hieronder komt de basis aan de orde. Om later eindeloos mee te variëren waarover later meer.

Wees niet benauwd en experimenteer! Net zo lang totdat je je eigen smaak qua zuurgraad en mosterdgehalte te pakken hebt.

Nodig:

2 of 4 eitjes van blije kippen (over blije kippen lees je onder 'products')

Pittige mosterd zonder pitjes (ik ben al sinds jaar en dag fan van Amora)

Een goede witte wijnazijn of azijn uit de Champagne (bijvoorbeeld Sélestane)

Vooral niet te koude zonnebloemolie

Zeezout uit de molen

Maken:

Voor lekker lobbig wordt er met de garde geklopt. Als het dikker moet, moet je harder kloppen of de staafmixer gebruiken en in verhouding meer zonnebloemolie toevoegen. Wordt de mayo na een paar dagen in de ijskast te dik, dan wordt ie met wat water en/of wat citroensap weer fris en lobbig.

Begin in ieder geval met het kloppen van twee blije eitjes (of de dooiers van 4 voor extra speciaal), 2 goeie theelepels mosterd, 1,5 eetlepel azijn en zeezout naar smaak.

Voeg dan in kleine scheutjes de zonnebloemolie toe en blijf kloppen tot de gewenste dikte (de mayo stijft in de ijskast overigens nog verder op). Eventueel meer mosterd, azijn of zout erbij. Of als het zuur genoeg en wat al te lobbig is, een extra scheut zonnebloemolie.

Op basis van olijfolie

Waarom er hoog opgegeven wordt over mayonaise op basis van olijfolie? Omdat olijfolie onder meer rijk is aan enkelvoudig onverzadigde vetzuren, die hart- en vaten goed zouden doen. En omdat olijfolie ook populair is om zijn anti oxidatieve eigenschappen (vrije radicalen in de cellen krijgen minder kans, waardoor minder snel veroudering en minder kans op kanker, hoopt men). Als je uitsluitend olijfolie gebruikt, maak je de mayonaise te zwaar en te sterk van smaak. Eén deel lichte olijfolie en één deel zonnebloemolie kan wel.

[charylife]

‎Recipes from the Kitchen of a Frugal Non-Cook

‎Cookbooks, Food & Wine · 2013

[thebloopixie]

More cookies!!! YAY!!! Video is up now go check out the mother of all cookie recipes!!! Link in the bio xox . . #thebloopixie #bloosfood #basicrecipes #budgetcooking #homemadechristmas #cookies #cookiesofinstagram #biscuits #shortbread #3ingredients #foodstagram #instafood #yummy #yum #yummyfood https://www.instagram.com/p/CXjMKK3qxja/?utm_medium=tumblr

[thebloopixie]

There is nothing nicer and cozier for me on a chilly almost winter day than a really good homemade Cauliflower Cheese with Homemade Cheese Sauce. . . Video to make your own cheese sauce with vegan and gluten free adaptations up on YouTube right now!!! . . No excuses for packet mixes after seeing this it takes less time than it does to steam the cauliflower!!! #bloosfood #thebloopixie #scratchcooking #basicrecipes #budgetcooking #cheesesauce #cheese #adaptablerecipes #vegetarianrecipes #dairyfreeoptions #glutenfreeoptions #foodstagram #instafood #yummy #yummyfood #yum https://www.instagram.com/p/CXDt0U-qiUr/?utm_medium=tumblr

[thebloopixie]

Make It Yourself - Egg Mayo Sandwich Filling

[emcfraktal]

What to do with those fajita leftovers?? Fajita sammich! Just add a lil mayo (light or reg) Include those veggies too Stir and serve on pan toasted bread (of your choosing) This was toasted with olive oil and garlic. Enjoy! #leftovers #wastenothing #EmcFrakChef #EmcFoodie #fajitasammich #feedeveryone #FoodIsLove #texas #ILoveCooking #basicrecipes

[whatsfordinnerale-blog]

Bolognese is probably one of the most famous Italian sauces in the world. It takes time to make it, but it’s always a big satisfaction when you bring it to the table. Since the long slow cooking time, it’s a typical Sunday dish and when I make it, I generally make egg pasta while it cooks.This time I made very thin egg pasta sheets, Besciamella sauce and assembled the ultimate Lasagna. Click the links for the recipes. Fresh Egg Pasta. Besciamella Sauce. Lasagna.

But let’s get back to our Bolognese. I suggest to use a pretty fat cut of meat, coarse grounded (or you can even finely chop it by hand). You can use pretty cheap cut of beef, but this time I wanted to make it special and bought some nice marbled Wagyu or Kobe beef from Katagiri, my favorite Japanese grocery store in midtown east. The slow cooking melts the fat, giving an amazing texture to the sauce. The typical recipe from Bologna includes milk and pancetta, but I don’t use them for this sauce. Let’s call it Bolognese a-la-Ale, hope nobody from Bologna gets hurt. This is my version, but trust me, it’s delicious. Pick the best and heaviest pot you have. I used my cast iron Staub, but a terra-cotta one may just do the job.

Ingredients:

1 cup chopped Onion

1 cup chopped Celery

1 cup chopped Carrots

1 clove of Garlic

2 lbs grounded Wagyu Beef

1 liter beef stock (you can use cubes if you don’t have time to make it)

Extra Virgin Olive Oil

Black Pepper

Bay leaves

1 large can of Whole Pealed Tomatoes

1 bottle of crushed tomatoes.

Tomato paste

1 glass of red wine

Start making a nice “soffritto” using EVOO, onion, carrots, celery and the clove of garlic. Let them get soft on a medium flame. On the side, bring to boil a pot with the beef stock. Once the soffritto starts turning golden add the beef and the bay leaves, and  turn the flame to high. Make sure to stir and break the meet using a wooden spoon. Let it loose its water and as soon as it starts to gently fry, add the red wine. Let the wine evaporate, lower the flame and add two spoonfuls of tomato paste. If it gets too tick, use some of the beef stock. At this point, you are almost done. Add the tomatoes, crushed and whole pealed. Let it get to gently boil, set the flame to low and wait. It will need at least a couple of hours of slow cooking. Stir every 20 minutes. In case it gets too tick, add some of the stock, but never make it too watery.

After 3 hours of slow cooking you should have a very velvety sauce, with tiny pieces of meat. Cook your favorite pasta, better if fresh home made egg pasta and use this sauce. Spending all this time cooking for someone is like a declaration of love. Make sure you pick the right guests.

Kobe Beef Ragú or Bolognese a-la-Ale Bolognese is probably one of the most famous Italian sauces in the world. It takes time to make it, but it’s always a big satisfaction when you bring it to the table.

[whatsfordinnerale-blog]

I always get excited when I see food I’ve never cooked. When I moved to New York City I started seeing these little chickens everywhere ins supermarkets around the city. I thought of giving it a try, using an old roman recipe, the “Pollo al tegame”. As usual, just a few ingredients, wisely combined to achieve an amazing flavor. Bake some potatoes or some veggies and I can ensure your guests will be happy. Ingredients:

1 Cornish Hen (or a small young chicken)

1 little bunch of Sage

1 little bunch of Rosemary

3 Bay leaves

4 cloves of garlic

Red hot chili pepper

1 glass of dry white wine

Roughly cut the hen into pieces, keeping the skin on and throwing away the gizzards (I personally don’t like interiors, but you can keep them). Throw the chicken in a large non-sticky pan.

Add the herbs, the pealed cloves of garlic, the chili and some black pepper. Turn the flame on to medium-high and make sure to sear it properly. To me, chicken has to be well done, golden on the outside and juicy inside.

Turn the flame to high if needed, and keep tossing it to make it evenly charred. Once the chicken is charred, poor the white wine in the pan and let it evaporate, until it leaves a nice creamy gravy in the pan. It’s ready. I told you it was easy. Now bring it to the table and tell your guests that they can use their hands to eat, they’ll probably end up licking their fingers.

Cornish Hen with Herbs and White Wine I always get excited when I see food I’ve never cooked. When I moved to New York City I started seeing these little chickens everywhere ins supermarkets around the city.