Recipes continued
Whole Egg Mayonnaise
Makes: about 3 cups
Preparation: 2 mins
2 eggs
2 tablespoons lemon juice
1 tablespoon Dijon mustard pinch sea salt
2 cups vegetable or light olive oil
1.Using the processing bowl fitted with the processing blade, place eggs, juice, mustard and salt in the food processor. Process until combined.
2.With the motor still running remove the food pusher and start to pour in the oil in a slow, thin stream until the mixture is creamy and all the oil has been added.
3.Store in the refrigerator in an airtight container for 2 weeks.
Zucchini tossed in Angel Hair Pasta
Serves: 4
Preparation: 20 mins (+ marinating)
Cooking: 10 mins
2 small green zucchini
2 small yellow zucchini
3 cloves garlic, crushed
½ cup (125ml) extra virgin olive oil 500g angel hair pasta
1 large onion, chopped
1 ½ tablespoons chopped fresh thyme
¼cup (60ml) freshly squeezed lemon juice sea salt and freshly ground black pepper shaved parmesan, to serve
1.Using the processing bowl fitted with slicing blade; slice the zucchini, in batches, to about a 4mm thickness.
2.Place the zucchini slices into a bowl with the crushed garlic and a little of the olive oil; stir through and leave for 30 minutes.
3.Remove the slicing blade and insert the processing blade; add onions and roughly chop.
4.Meanwhile have a large pot of salted boiling water ready for the pasta. It is best to cook the pasta so that it is ready when the zucchini is just cooked. Cook the pasta until just tender.
5.Heat remaining oil in a large deep sided frying pan and cook onions until they are translucent. Add the zucchini rounds and thyme and cook, stirring, until the zucchini just starts to soften. Add the hot drained pasta, lemon juice and salt and pepper to taste. Stir through to combine.
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