Cook em' & Eat

Bernaise Sauce

Reduce:

3 tablespoons Vinegar.

One Shallot finely chopped.

Six whole Peppercorns.

Three or four healthy stalks of Tarragon.

In a saucepan, until they become one tablespoon.

Take one glass bowl and place in a saucepan of simmering water.

In bowl, place two egg yolks and one and a half tablespoon wholegrain mustard.

Add reduced vinegar and slowly add 125 grams of soft butter, whilst whisking hard.

That's it.

Emma.  Not a very good cook.  Over.

xx

p.s.  God, I should post some pics to go with recipe blogs huh?  But I didn't take any for when Iz made this Bernaise sauce with some steaks.  Myumyum.

Crisp and Dip Birthday Cake

Dip

Roast half a chilli, one quarter head of garlic and one tomato in the oven, medium heat for half an hour.

Blend the resulting chilli, garlic and tomato with four avocados, soft cream cheese (three quarters of a block of Philadelphia), olive oil and two tablespoons lemon juice.  Also add a dash of cream.  Blend until you've reached the required consistency.

At the end, fold in two tablespoons of chopped spring onions and smoked salmon.

Crisps

"Ruffles" Low Fat Crisps

The Cake

Mould the dip into a cone/pyramid shape and arrange the crisps into flower petals.  Like so...  

Thank you Iz and Myuzim for your dip and creativity.

NB/  The 'red-nose' in the center is a mini-tomato.  I'm not that much of a Martha to be able to carve it into a rose.

xx

Everything About Food

To my guest authors:

Please feel free to add in anything and everything about food.  Catcha later foodies.

xx

Testing

One Two Three.

xx