Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime

Hunter Beef Roast#SuperClubSaturday

Hunter beef is a method, where in, the meat is cured in curing salts/salt petre (potassium nitrite), this is similar to corned beef. This meat has to be refrigerated for at least 5 days in spices and salt petre to enhance the flavor of the meat.

Once cooked till fork tender, you can cut thin slices or shred the meat, use it as side dish or make sandwiches. It's delicious and aromatic.

Ingredients
1½ Kg Boneless Beef
6 Cloves Garlic
1 Inch Piece Ginger
5 Whole Red Chillies - broken in two paces
½ Cup Fresh Lemon Juice or Juice of 4 - 5 Lemons
2½ - 3 Teaspoons Salt or to taste
3 Tablespoons Jaggery or Brown Sugar 
1½ Tablespoon Salt Petre/Curing Salts
4 Cups Water
To Grind To A Coarse Powder 
1½ Tablespoon Salt Petre/Curing Salt 
1½ Teaspoons Level Cumin seeds 
2 Teaspoons Level Black Peppercorns
2 Teaspoons Level Cloves
4 Sticks ( An Inch Each) Cinnamon

Method

Fork the meat well with lemon juice and then add the paste, press the whole garlic cloves and small piece of ginger into the meat add the red chillies and rub i well into the meat. 

Tie the meat and the red chillies with thread into a nice long log. Keep it for 5 days  or more (maximum a week)in the refrigerator turning the sides every day.  After 5 days add the water and cook when the meat, turning after every 15 minutes check the water and add hot water if necessary. 

When the meat is fork tender, dry up all the water/stock. Cool the meat well then wrap it in a aluminum foil and refrigerate for a day or two. 

Cut it into thin slices or shred it as required and enjoy making sandwiches or as a side dish. 

I cooked this in the pressure cooker for 60 minutes, added only 500Ml water. One whistle on high flame then reduced the flame to low and cooked it for 55 to 60 minutes, depending on the cut of meat.

Labels: Beef, Roast, Pressure Cooker, Side Dish, Super Club Saturday

• Chocolate Chip Brownie Cookies  by Patyco Candybar
• Hunter Beef Roast by Sneha’s Recipe
• Menestra de Lentejas/Ecuadorian Lentil Stew by Magical Ingredients
• Shredded Italian Beef Sandwiches by A Day in the Life on the Farm

Easy In A Minute Super Thick Mayonnaise#SuperClubSaturday

This super thick mayonnaise is made in one minute! Thick, creamy and super easy to make, homemade mayonnaise is delicious. This recipe is no fail recipe! The color is yellow because I used American mustard paste, there is no difference in taste.

Ingredients
¾ Cup Extra Light Olive Oil
1 Egg Yolk
2 Teaspoons Dijon mustard - I used American Mustard
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Level Lemon Juice
¼ Teaspoon Sea Salt or to taste

Method

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar. Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.   

Once the ingredients are incorporated you see it thicken at the bottom then keep processing immersion blender pulling it up and down until completely blended.  

Use a spatula to stir the mayo vigorously after blending to smooth it out.   

Store in the fridge for 4-5 days.

My Notes

If you like a strong mustard taste then increase it by ½ teaspoon.

Labels: Super Club Saturday, Mayonnaise, Jams & Sauces, Salad, Sandwiches, Homemade  

Welcome to Supper Club Saturday #2 (February 2022)  

• Easy In A Minute Super Thick Mayonnaise from Sneha’s Recipe
• Leftover Turkey Salad (Sandwiches) from Making Miracles
• Olive Garden Salad Dressing from Palatable Pastime
• Pork Tenderloin with Roasted Grapes from A Day in the Life on the Farm
• Ratatouille with Cheese from Patyco Candy Bar
• Rose Chia Pudding from Magical Ingredients
• Steak Diane from Art of Natural Living

Homemade Spiced Rum#SuperClubSaturday

Making spiced rum at home is so easy, you just have to take some of the desired mix of spices and other ingredients, pop them in a bottle of rum for, a few days. Decant and the homemade spiced rum is ready.

Makes 500ML
Ingredients
3 - 4 Inches Fresh Ginger Root - sliced
1 Star Anise
5 Whole Black Peppercorns
4 Whole Cloves
2 Inch Cinnamon Stick
1 Teaspoon Pure Vanilla Extract
500 Ml Rum - White or Dark

Method

Fill a large jar with ginger root, star anise, peppercorns, cloves, cinnamon stick and vanilla extract. Fill jar with rum. Cover and let infuse for at least 4 days 8 - 10 days .
Strain rum through a fine meshed strainer into a bowl. Decant back into jar and replace lid. Spiced rum will keep indefinitely.

Homemade spiced rum tastes great in all kinds of cocktails,  mojitos, or even a simple drink like a rum & coke. 

I have used to make a delicious cake with this spiced rum.. recipe will be up soon! 
Labels: Rum, Cinnamon, Ginger, Black Peppercorns, Super Club Saturday, Homemade

Supper Club Saturday

January 2021 Shared Recipes

• Sneha’s Recipe mixed Homemade Spiced Rum
• Making Miracles served Leftover Turkey Salad (Sandwiches)
• Magical Ingredients presented Mighty Mushroom Bites “Vada” Curry
• A Day in the Life on the Farm baked Pizza Montanara
• Palatable Pastime baked Southern Skillet Cornbread
• Our Good Life tossed together Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons