As far as bloggin’ goes, I will pretend that the month of January didn’t happen.
Now, for February. I am back at school after having a wondrous 2008 not having to work. This year I am attempting to impart some visual art knowledge to Years 2, 5, 8, 9 and 10. I am working part time – 2 1/2 days per week, which gives me some time for creating.
Yesterday, I created some sauces:
Left to right – MAYONNAISE, GREAT (THAI) SALAD DRESSING AND DILL AND MUSTARD CREAM.
All three keep for weeks in the refrigerator. The Great Salad dressing is freakin’ amazing on a tossed salad – truly transforms it, and the cream is soooo nice with fish. The mayonnaise – well, homemade mayonnaise with eggs from the chooks, is always heaps better than the bought stuff.
GREAT SALAD DRESSING
½ cup lemon juice
3 tablespoons vinegar
4 cloves garlic
3 tablespoons chopped coriander, including root
3 tablespoons sugar
1 tablespoon fish sauce
1 dessertspoon sambal oelek
3 tablespoons water or more...
DILL AND MUSTARD CREAM
Anchovy fillet, drained and chopped 1
Garlic clove, crushed 1
Dijon mustard 1 tablespoon
White wine vinegar 2 tablespoons
Egg yolk 1
Olive oil 1 cup, I now use rice bran oil due to having to lower my cholesterol levels.
Cream ¼ cup
Lemon juice 2 tablespoons
Fresh dill, chopped ¼ cup
Water 1 tablespoon, approximately
Blend or process anchovy, garlic, mustard, vinegar and egg yolk until smooth. Add oil in a thin stream while motor is operating, process until thick. Add cream, process until just combined. Transfer mixture to bowl, stir in juice and dill and enough water to give desired consistency.