Don’t be daunted by that diva de­meanour – Fri­day’s very own chef, Sil­vena Rowe, is happy to an­swer all your kitchen queries

Friday - - GOOD FOOD -

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.

QI

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?

AMy

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!

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