Don’t be daunted by that diva demeanour – Friday’s very own chef, Silvena Rowe, is happy to answer all your kitchen queries
Q Can you suggest a foolproof way to make mayonnaise? Please note, I will need instructions on making it by hand as, unfortunately, I don’t have a food processor.
A Making mayonnaise at home can be quite tricky for the uninitiated, especially if you do not have a blender or a food processor!
First of all, before you even start, gather all of your ingredients so that you are not scrambling around, measuring items when you should be whisking the mayo.
Here’s a recipe that will not only boost your confidence in the kitchen, but is guaranteed to build your biceps as well:
Place 2 egg yolks, 3/4 tsp of salt, 1/2 tsp powdered mustard, 1/8 tsp of sugar, a pinch of cayenne pepper and 1 tsp of lemon juice in a small bowl. Whisk vigorously until it becomes thick and pale yellow. Next, add about 1/4 cup olive oil, one drop at a time, beating vigorously non-stop. Then beat in 1 tsp each of lemon juice and hot water. Now add 1/4 cup of olive oil, but this time add a few drops at a time, again beating vigorously all the while. Beat in another teaspoon each of lemon juice and hot water. Next, add 1/2 cup of olive oil in a very fine steady, stream, beating constantly, then mix in 2 tsp of lemon juice and 2 tsp of hot water. Finally, add 1/2 cup of olive oil, beating slowly until you reach the desired consistency. This might sound like a lot of whisking but don’t fret as it should not take you more than 10 minutes to make perfect mayonnaise.
If you prefer a slightly runny mayo, then beat in a few drops of hot water. Cover and refrigerate until needed.
Do not store for longer than a week.
like to make trifle as it’s easy to prepare and it looks pretty, but my kids don’t like custard. What can I use as a substitute?
recommendation is ice cream. Here’s the method I would use: Cut sponge cake into pieces then soak these in some orange juice so that they get nice and moist. Get your kids’ favourite flavour of ice cream out of the freezer so that it melts a little.
Lightly beat the ice cream then slather it on top of the cake. Then add layers of their favourite ingredients – jelly, fruits, nuts, whipped cream; the options are limitless.
Make your trifle a few hours ahead of time so there’s enough time for the ingredients to combine. Ideally, make it a day ahead and keep it in the fridge covered with cling film.
If your children like the flavour of coffee, make a trifle with dark chocolate cake soaked in coffee syrup or espresso. Layer cake and coffee ice cream. Top with chopped walnuts and some orange zest and just watch it disappear!