Thursday, May 29, 2008

How Green Can You Get?

Referring to my herbal book, came across a selection of recipes using home-made mayo, but the mayo was not made with eggs. This could prove to be useful. On the other hand one of the ingredients was cream, but if made in small quantities, could work out fairly economical. It would be interesting to work out the cost of this versus the mayo bought in jars. But for those who love to make as much as possible, here is the recipe.
Eggless Mayonnaise:
1 tblsp double cream
2 tblsp oil
1 tsp Dijon mustard (or less to taste)
2 tsp lemon juice or vinegar
1 tsp sugar (pref icing as it will dissolve immediately)
Mix the cream with the mustard and sugar, then begin beating, adding the oil drop by drop. When quite thick add 2 tsp lemon juice or vinegar and beat again.

Cream Mayonnaise:
as above, but using half cream and half oil, OR two parts cream to one of oil. Continue as above but do not whip the cream too stiffly before adding the oil (drop by drop). Add the lemon juice/vinegar in the proportion of a tablespoon to a gill (quarter pint) of the cream mixture.

Tartare Sauce:
To the made mayonnaise, beat in the yolks of hardboiled eggs and use tarragon vinegar.

Green Mayonnaise:
Make a thick puree of cooked green peas (good use for surplus mushy peas), blend in a little double cream and stir into the mayonnaise. Suggest one measure of pea puree to two of mayo.

Tomato Mayonnaise:
Make a puree of uncooked tomatoes (or could use a tsp or so of tomato puree ), mix with a little cream and blend this into the mayo. Using ketchup and a dash of Worcestershire sauce, this is a virtual 'Marie Rose' sauce as served with prawn cocktail.

Almost back to the greens again, these next suggestions are for salads. Apparently cucumbers are now being sold 'without peel', or rather a variety that has such thin peel it is almost invisible. Personally I prefer to see the green peel (Beloved hates it), although many feel it is indigestible over the past years new varieties of 'burp-free' cucumbers are now being produced. The melon can be the usual kind, although I really love watermelon for its colour. When cut into cubes and chilled this is particularly refreshing.
Cucumber, Melon and Mint Salad:
1 cucumber, peeled and cubed
equal quantity of melon, cubed
1 - 2 tblsp French dressing
finely chopped mint, dill and tarragon
pinch icing sugar
Put the cucumber and melon into a bowl. Mix the herbs and sugar into the salad dressing and pour this over the fruits. Chill and serve.

This next is a great one for children, for if they grow the mustard, cress and nasturtiums themselves they are much more likely to eat it. The amounts required are best judged by the cook.
Mustard, Cress and Apple Salad:
lemon juice
mustard and cress
salt and pepper
nasturtium flowers (opt)
Peel the required amount of apples, and cut the flesh into matchstick strips. Arrange in a dish, sprinkling over lemon juice to prevent them discolouring. Season lightly to taste. Cover with the mustard and cress, also dressed with lemon juice and seasoned. Cover with a further layer of apples cut and dressed as formerly, and finish with a final layer of the mustard and cress. Decorate with nasturtium flowers.