Roasted potato salad with basil mayo

 One of my all time bestest summer salads with an outside BBQ kettle roast.  A family fave for Xmas dinner.

 Serves 4 to 6;  Cooking and Prep time; 1hr

Ingredients

    1 kg tiny new potatoes, unpeeled

    2 tbspn oil

    200 g button mushrooms

    ⅓ cup (50g) sun dried tomatoes, drained, sliced

    ⅓ cup (50g) pine nuts toasted

    2 tbspn basil leaves shredded
  

Basil mayo

    3 egg yolks  (use substitute for vegetarian)

    3 cloves garlic

    1 tbspn Dijon mustard

    ¼ cup (60ml) white wine vinegar

    ¾ cup (180ml) olive oil

    ⅓ tightly packed cup basil leaves shredded (chockers)

    ¼ tspn ground black pepper

Steps

    Place potatoes in baking dish, drizzle with half the oil, bake uncovered in preheated moderate (180c) oven for 45 mins.

    Heat oil in pan, cook mushrooms until browned. (4mins)

    Gently toss potatoes with mushrooms, tomatoes, pine nuts, basil and basil mayo in large bowl.

Basil mayo

    Blend or process egg yolks, garlic, mustard, and vinegar until smooth.

    With motor operating, gradually add in remaining oil, process until thick.

    Add basil and pepper, process briefly.  Makes about 2 cups.

Notes

Mayo can be made a day ahead and stored in fridge.

Source

Not So Humble Vegetables;  Womens Weekly Cookbooks

Flourless Bread -Recipe

Ingredients:

• 4 eggs
• 90 grams of sesame seeds
• 90 grams of sunflower seeds
• 90 grams of walnuts
• 90 grams of pumpkin seeds
• 90 grams of flaxseed
• ½ teaspoon of baking soda
• 100 ml of water
• a pinch of salt

Method of preparation:

First, whisk the egg whites with the salt, and then add the water and the baking soda. All the seeds should be ground into fine powder (flour). Add them to the mixture, and mix all well.
Bake the bread for 50 minutes at 180 C (350 F). The taste of the bread is simply delicious!

Source:  Healthy Food House

Shakshuka

 North African eggs with optional extras.  You can add anything to this including eggplant or minced meat.

Serves:  6.  Cooking time: 30mins

Ingredients:-

    1 tbsp olive oil
    1 medium brown or white onion, peeled and diced
    3-4 clove garlic, minced
    1 medium green and 1 red bell pepper, chopped
    4 cups ripe diced tomatoes, or 2 cans (400g each) diced tomatoes
    2 tbsp tomato paste
    1 tsp chill powder (mild)
    1 tsp cumin
    1/2 tsp coriander
    1 tsp paprika
    Pinch of cayenne pepper (or more to taste spicy!)
    Pinch of sugar (options, to taste)
    300 - 500g raw chorizo sausages, cut in thirds and pricked.  (or browned minced meat of choice)
    3/4 Salt and 1/4 pepper to taste
    5-6 eggs
    150g  (1.25 cups) Fetta Cheese crumbled (Optional).
    1/2 tbsp fresh chopped parsley or cilantro (optional, for garnish)

Method:-

1.  Heat oil on medium in a deep skillet or targine.

2.  Saute chopped onion until it softens and not browned.

3.  Add garlic and continue saute until fragrant.

4.  Add Capsicum and saute 5-7 minutes until softened.  The secret is in cooking the capsicum well.

5.  Add tomatoes and paste to pan and mix well.

6.  Add spices and sugar, mix.

7.  Add the chorizo and submerge them below the sauce and allow to simmer for 5-7 minutes or until mixture thickens.  Beware of drying out or sticking.  For runny yolks, simmer for an extra 2-5 minutes.

8.  Season to taste and adjust spices (Sugar, Cayenne etc) if required.

9.  Make wells for each egg and crack eggs evenly spaced, into mixture.  Sprinkle fetta cheese over top.  Cover pan and simmer 10-15 minutes.  For runny yolks, simmer for 2 -5 minutes less.  Can be baked if preferred at 180deg.


10.  Garnish with parsley or cilantro. 

Inspiration:-  BBC goodfood
                      From James to Jamie

Banana and Egg Pancakes

Ingredients:

• 2 large, ripe bananas
• 4 eggs
• 1/4 teaspoon baking powder (optional)

Method:

Combine all ingredients in a large bowl.

Mix very well, or pulse with immersion blender or in food processor. Spray griddle with non-stick cooking spray, and heat over medium-high heat.

 

Cook pancakes in batches a ladleful at a time, until they begin to bubble and hold their shape. Flip pancakes, and cook for 30 seconds more. Serve with butter and syrup.

Maybe try flax egg? One Tablespoon ground flax to three Tablespoons water/liquid. Mix and let it set in the fridge for ten minutes.

 

Source:  From Away