Egg-free mayonnaise


  • 1 cup sunflower oil
  • ½ cup soy milk
  • ½ tsp salt
  • juice of ½ lemon
  • 1Tbsp mustard (optional)

Video tutorial



Impressive, inspiring, and highly recommended!

Impressive, inspiring, and highly recommended!

This book is the ultimate cookbook that will not disappoint, and has become the elite of my cookbook collection.
There is much more offered in this inspiring cookbook, than one can possibly imagine. For starters, there are Main Dishes, Sides & More, and Sweets. This cookbook offers delicious recipes from across the nation, with stunning, colorful photos of not only prepared meals, but also special places across the nation. We go on an exciting tour of flavor from the Northeast, as we select incredible recipes from different states. We can select BLUEBERRY and CRANBERRY DELIGHTS, SUB SANDWICHES, CLAMBAKES, and much more. Several recipes are simple to prepare, and provide cooking time, as well as the number of servings. We can choose MAINE LOBSTERS from New Jersey or HOT DOGS, and there are different tastes that will indeed satisfy everyone’s cravings, such as PIZZA from New York. There are recipes for BLUECRAB from Maryland, ANTIPASTO SUB from New York, or BEEF STEW with Sesame SEED BISCUITS. In addition: there are recipes from famous restaurants, recipes for breakfast, and recipes for appetizers, as well as a variety of salad dressings. Included in this fantastic cookbook is: MUFFINS; DRINKS; DIPS; DINNERS; JAMS; DESSERTS, BREAD & ROLLS; CANDY, ICE CREAM; CAKES & PIES; COOKIES & More. As if that isn’t enough, there are also recipes for Frosting, and a variety of Sweet Treats. There is: BROILED COD from Pennsylvania or DUTCH PORK CHOPS; LOBSTER NEWBURG from Maine or FRIED CLAMS; CORN BEEF & CABBAGE from Iowa; SOFT PRETZELS From Pennsylvania; and more. You can try Long Island Iced Tea from New York, or FROM SCRATCH BAGELS from Connecticut. I was surprised to see a recipe offered for NEW YORK CHEESECAKE, and AMISH SUGAR COOKIES.
I will leave updates with new recipes I make.

Easy Peasy Tortilla de Patatas (Spanish omelette)

Hello I am back !
Have been silent since April 2013 but am back(ish) on WordPress.

The following is a recipe for the most commonly served dish in Spain; is perfect as an hors d’oeuvre as well as a main course (served with a side salad). This is a super quick recipe as the original process requires you to peel, slice and fry a huge quantity of potatoes; instead, buy a large pack of crisps and hey presto, you’re half way through.

  • 1 large pack crisps (500 gr)
  • 1 large onion
  • 3 Tbsp e.v.o. oil
  • 2 garlic cloves
  • Coarse salt (am adamant here that you do not use regular salt)
  • Freshly milled black pepper
  • 6 large, free range, eggs

Using a mandolin slicer, thinly slice the onion, set aside. Crush the garlic cloves and add to the onion.

Heat the olive oil in the frying pan and, add the garlic and onion slices. Toss them around in the oil to get a good coating, then turn the heat right down to its lowest setting, add a generous sprinkling of pepper.

Break the eggs into a large bowl and, using a fork, whisk them lightly. Open the packet of crisps in the bowl and mix thoroughly, letting the crisps imbue with the eggs. If necessary, slightly crush some crisps so that the all get an even coat of egg wash.

When the onions and garlic are cooked, quickly transfer them to the eggs in the bowl, mix thoroughly.

Transfer the mixture back to the frying pan (adding a little oil if necessary), turning the heat down to its lowest setting immediately, and let the onions and potatoes cook gently for 20 minutes, or until tender.

Now forget all about French omelette and be patient, because it’s going to take 20-25 minutes to cook slowly, uncovered.

Every now and then draw the edge in gently with a spatula, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. To do this, place a flat lid or plate over the pan, carefully invert both so that the omelette is on the lid or plate. Put the pan back on the heat and use the spatula to gently ease the omelette back in. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre.

Serve hot or cold, cut in wedges, with a salad and a glass of Sangre de Toro – it’s brilliant.

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