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Easy Monster Eggs

Monster Eggs

It’s almost Halloween and while the rest of the world have been having parties and trick or treating, we’ve been so busy I’ve not even thought about it too much. This evening though we did breakfast for dinner, of a sort, with sausages, eggs and potato wedges, and I decided to make them a little Halloween-ish. So here’s a quick recipe for  Monster Eggs to bring some Halloween into your day with little to no effort.Monster Eggs

Fortunately, I happened to have edible ink and edible eyes on hand (That’s normal, right?!) so it was easy to do. If you don’t have those, you could use mayonnaise and olives for the eyes, or even mayonnaise and a sprig of greenery for eye slits.

For this recipe you will need:

  • 4 peeled and boiled eggs (14 minutes in the Thermomix internal steamer/Varoma) 
  • 50g spinach
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon smoked paprika
  • Salt to taste

Cut the eggs in half, then scoop the yolks out
eggs Combine the yolks, spinach, mayo and paprika in a food processor and blend till it’s a smooth mix (2 mins, speed 4 in the Thermomix)

If you have edible ink, draw eyelashes on the egg whitemonster-eyes

Scoop spoonfuls back into the egg whites and top with the ‘eye balls’

egg-eyes

Sprinkle salt to taste

These will keep for a few hours in the fridge if you’re making them for later

Follow this link for more Halloween recipes

 

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Home Made Mayonnaise

Homemade MayonnaiseI have made mayonnaise for many years, long before I bought my Thermomix, but in the Thermomix it is so, so easy… when it works. I’ve had as many flops as successes making mayo in the Thermomix, and when it flops, well, it flops big and is wasteful, so I really hate it.

It’s been a few months now that we’ve not had a regular base, or a fridge, so I haven’t made mayonnaise for a while, but since we’re in a house again, I decided to make some now – it’s homely to have mayonnaise in the fridge. So, I did what I often do when I’m at a foodie – loss. I knock on Jamie Oliver’s door (Metaphorically speaking. I don’t actually know him). Now I know ol’ Jamie’s been accused of being out of touch with ‘poverty’ and all that, but the man likes the kind of food I like, and honestly, if he ever had a frienship-vacancy, I’d be right in there. Him and Hugh Fearnley-Whittingstall, seriously, what a dinner party we could have. Sigh.

Never mind, I’ll console myself with this rather perfect mayonnaise.

I had egg yolks in the fridge – I took them out about 10 minutes before, but they’d been there for about three days (I use something similar to these silicon lids instead of plastic wraps to keep things fresh. They are awesome.)

I hope this recipe works for you as well as it does for me.

Home Made Mayonnaise
Recipe Type: Condiment
Author: Luschka/Jamie Oliver
Prep time:
Cook time:
Total time:
Serves: 500ml
Jamie Oliver recommends lemon juice in this mayo – I don’t use lemon juice, but I add garlic because it’s delish.
Ingredients
  • 2 free range egg yolks
  • 1 heaped teaspoon Dijon mustard (I use a grainy mustard though, as that’s what I like!)
  • 500ml vegetable oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt (I use[url href=”http://www.buywholefoodsonline.co.uk/himalayan-rose-pink-salt-fine-500g.html” target=”_blank”] pink Himalayan[/url])
  • 1/2 lemon (optional)
  • 1 clove of garlic (optional)
Instructions
Thermomix instructions in bold.
  1. Make sure you have your vinegar measured out and set aside, ready.
  2. Add two free range egg yolks and a heaped teaspoon of mustard to the bowl. [b]Add the butterfly[/b] and whisk[b] speed 4[/b]. Add 250ml of the vegetable oil very slowly in a slow drizzle [b]through the hole in the lid[/b] into the bowl.
  3. When you’ve poured about half of the oil in, add the vinegar. (Jamie says this makes it lighter in colour and texture, which it does.)
  4. Add the rest of the oil in a slow trickle – it should take about 4 minutes to add all the oil.
  5. Add your flavours now, either lemon juice, garlic, paprika – whatever you fancy. Whisk it for another 5 seconds or so, the store in an airtight container.