Curry Mayonaise

This has been adapted from the Mayonaise Recipe in the EDC

Ingredients (serves 4 - 8)

• 2 cloves of garlic
• 1 egg (room temperature and separated)
• 1 teaspoon of mustard
• 1 tablespoon of white vinegar
• 250g of grapeseed oil
• Salt and pepper to taste
• Juice of 1 lemon
• 3 teaspoons of curry powder
• 6 basil leaves
• 
  
• Method

1. 1. Put garlic in TMX - 5 seconds on speed 9, scrape down sides
2. 2. Insert butterfly - Place egg yolk, salt, pepper, mustard and vinegar in TMX. 1 minute on speed 4, scrape down sides
3. 3. Set TMX to 6 minutes on speed 4. add oil slowly through the top very slowly (should take about 4 minutes).
4. 4. Add curry powder and basil leaves and egg white - 10 seconds on speed 4.
5. 5. Squeeze in lemon and mix - 5 seconds going from speed 1 to 4.
6. 
   

Onion Relish

Ingredients

• 500 - 600 g of red onions peeled and in quarters
• 1 to 2 garlic cloves peeled
• 5g of splenda (or 50g of castor sugar if you want non-lowcarb)
• 15 g of coarse salt
• 25g of extra virgin olive oil
• 20g of soy sauce
• 20g of balsamic vinegar
• 
  
• Method

1. 1. Place onions and garlic in TMX for 4 seconds on speed 5. Should look rustic
2. 2. Add salt and oil and cook on 100 degrees for 7 - 8 minutes on spoon setting
3. 3. Add splenda, soy and balsamic, mix through going from speeds 1 to 2 for a couple of minutes
4. 4. Cook at 100 degrees for 15 minutes on spoon setting. No MC
5. 
   

Creamy Sundried Tomato Soup

Ingredients (serves 4 - 8)

• 8-10 tomatoes cut into quarties
• 1/2 cup of sundried tomatos in oil/herbs
• 1 onion
• 1 cup of chicken stock
• 1 Tablespoon butter
• 1 chopped or diced onion
• 2-3 garlic bulbs
• 1 teaspoon splenda or sugar
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 3-4 Basil leaves
• 3 oz cream cheese

Method

1. 1. Place onions and garlic in TMX - speed 6 for 5 seconds.
2. 2. Place butter in TM and speed 3 at 100 degrees for 3 minutes
3. 3. Add splenda/sugar, pepper, and salt and cook at 100 degrees on the spoon setting for another 2 minutes
4. 4. Add sun-dried tomatoes, tomatoes and basil leaves and cook at 100 degrees for 3 minutes on spoon setting.
5. 5. Add chicken stock and simmer at 70 degrees on slow spoon for 30 - 40 minutes
6. 6. Blend by moving from speed 1 to 8 with the MC on for about 1 1/2 minutes
7. 7. add in the cream cheese and blend from speed 1 to 8 for approximately 30 - 40 seconds

OPENING BLOG

This will be my blog on food

Mostly all Thermomix and all my recipes but I will credit others