Basics
Homemade Mayonnaise
PREPARATION TIME
about 20 minutes
INGREDIENTS
(makes 1 jar [about 8 ounces, or 227 g])
* 3 cloves garlic
* 2 egg yolks
* 1 tablespoon (15 ml) fresh lemon juice
* 1 teaspoon ground ginger
* 1 teaspoon mustard
* Sea salt and freshly ground black pepper, to taste
* Pinch dried parsley
* 63/4 fluid ounces (200 ml) rice oil
KEEPS FOR
1 week in the fridge
SUPPLIES
mortar and pestle; immersion blender
Method Grind the garlic fine using the mortar and pestle and transfer it to a tall liquid measuring cup. Add the remaining ingredients, except the rice oil. Place the immersion blender in the measuring cup and begin blending while slowly adding the oil, drop by drop. Once the mixture begins to thicken, add the remaining oil a bit more quickly until all of it is integrated. Season to taste with salt and pepper. Use the mayo right away or refrigerate until you’re ready to use it.
Macadamia Pesto
Make sure that the pesto is level in the jar. Then top the pesto with two tablespoons of olive oil to seal it off and keep it fresher for longer.
PREPARATION TIME
15 minutes
INGREDIENTS
(makes about 9 ounces [250 g])
* 4 tablespoons (60 ml) extra-virgin olive oil, divided
* 41/4 ounces (120 g) roasted macadamia nuts
* 31/2 ounces (100 g) hard goat cheese, grated
* About 11/4 cups (13/4 ounces, or 50 g) fresh basil leaves
* 1/4 cup (60 ml) oat milk
* 1 tablespoon (15 ml) fresh lemon juice
* 1 clove garlic
* 1/2 teaspoon freshly ground black pepper
* Salt, to taste
KEEPS FOR
1 week in the fridge in an airtight container
SUPPLIES
food processor; Weck jar
Method Combine 2 tablespoons olive oil with the remaining ingredients in the food processor and pulse until coarsely blended. Transfer to a Weck jar and add the last 2 tablespoons olive oil on top before storing.
Sweet Potato Purée
PREPARATION TIME
3 minutes
BAKING TIME
45 minutes
TOTAL TIME
about 50 minutes
INGREDIENTS
(makes about 101/2 ounces [300 g])
* 171/2 ounces (500 g) sweet potatoes
* Coconut oil, for greasing
KEEPS FOR
a maximum of 5 days in the fridge; can also be frozen
SUPPLIES
roasting pan; food processor or blender; airtight container
Method Preheat the oven to 350°F (180°C). Slice the sweet potatoes into large pieces and toss them in a bit of coconut oil. Divide the sweet potatoes evenly across the roasting pan, place the pan in the preheated oven, and roast for about 45 minutes. Check for doneness using a fork. Once cooked, let the sweet potatoes cool, remove the skins, and blend in the food processor (or blender) until creamy. You can also mash them. Keep the purée in an airtight container.
Coconut Whipped Cream
PRE-PREPARATION TIME
a minimum of 12 hours
PREPARATION TIME
5 minutes
TOTAL TIME
more than 12 hours
INGREDIENTS
(makes 1 jar [about 16 ounces or 454 g])
* 1 can (13.5 fluid ounces, or 400 ml) full-fat coconut milk
* 1 tablespoon (20 g) maple syrup
* Pinch unsweetened vanilla powder
KEEPS FOR
3 days in the fridge
SUPPLIES
hand mixer or stand mixer
Method Place the can of coconut milk in the fridge overnight (a minimum of 12 hours). The water and the cream need to separate. Open the can the next day and remove the coconut cream (the top layer) using a spoon, transferring the cream to a bowl. Add the maple syrup and the vanilla to the cream and beat using a mixer until smooth and creamy. Use a piping bag to ice your muffins, cakes, pies, or other desserts, if you’d like.
Red Curry Paste
PREPARATION TIME
15 minutes
INGREDIENTS
(makes 1 jar [16 ounces, or 454 g])
* 1 lemon
* 2 medium-size red onions
* 3 cloves garlic
* 1 red chilli pepper
* 1 (11/4-inch, or 3 cm) piece fresh ginger
* 6 tablespoons (90 ml) peanut oil or rice oil
* 31/2 ounces (100 g) tomato paste
* 2 tablespoons garam masala
* 2 tablespoons ground turmeric
* 1 tablespoon paprika
* 1 tablespoon mustard seeds, ground
* 2 teaspoons curry powder
* 2 teaspoons freshly ground black pepper
* 1 teaspoon Laos powder
* 1 teaspoon ground coriander
KEEPS FOR
at least 1 week in the fridge
SUPPLIES
food processor or immersion blender; jar with tight-fitting lid
Method Zest the lemon, finely chop the onions, garlic, red chilli pepper, and ginger. Combine with the remaining ingredients. Transfer to the food processor (or use an immersion blender) and blend the ingredients until a smooth paste forms. And that’s it! Spoon the curry into a jar with a tight-fitting lid to store.
Fish Herb Mix
PREPARATION TIME
5 minutes
INGREDIENTS
(makes 1 jar [about 7 tablespoons, or about 20 g])
* 2 tablespoons dried thyme
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1 tablespoon ground rosemary
* 2 teaspoons freshly ground black pepper
* 2 teaspoons dried marjoram
* 1 teaspoon dried oregano
* 1 teaspoon celery salt
* 1 teaspoon garlic powder
KEEPS FOR
more than 1 year
Method Add all the ingredients to a jar, put the lid on, and shake or stir with a spoon to combine.
Veggie Powder Mix
Use this mix to add flavor to soups and other dishes. Use 1 teaspoon for every 63/4 fluid ounces (2 dl) of water or sauce. To make a bouillon to drink, combine 1 teaspoon with 63/4 to 81/2 fluid ounces (2 to 2.5 dl) boiling water.
PREPARATION TIME
5 minutes
INGREDIENTS
(makes 1 jar [about 5 tablespoons, or about 39 g])
* 1 tablespoon onion powder
* 2 teaspoons freeze-dried garlic or garlic powder
* 2 teaspoons dried thyme
* 2 teaspoons ground turmeric
* 2 teaspoons salt, ground
* 1 teaspoon ground rosemary
* 1 teaspoon ground cumin
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
KEEPS FOR
more than 1 year
Method Add all the ingredients to a jar, put the lid on, and shake or stir with a spoon to combine.
