French coq au vin

45 minutes

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20 minutes

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German kassler chops with red cabbage

20 minutes

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Chicken wot

1 hour

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25 minutes

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Lemon polenta cake

1 hour

Cake recipes

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1½ hours

King prawns, butterflied and basted in lemon and butter

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Cheese recipes

Strozzapreti (ricotta-and-spinach dumplings)

20 minutes

The perfect aïoli

The perfect aïoli

By Hannah Lewry

Serves 6-8

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 free-range egg yolks
2 cloves garlic, peeled and crushed
5 ml Dijon mustard
15 ml white wine vinegar
Salt and freshly ground black pepper, to taste
125 ml olive oil
125 ml sunflower oil
Lemon juice, to taste

Method

Whisk the yolks with the garlic, mustard, vinegar and salt and pepper.

Slowly add the oils in a steady stream, continuously whisking the whole time. If the mixture is too thick, add a little hot water and continue whisking in the rest of the oils.

Add some lemon juice and more salt and pepper to taste.

Serve with Cos lettuce and Parmesan shavings for a modern twist on a Caesar salad. It’s also delicious served with seafood or French fries.

Cook's note: Make sure all of your ingredients are at room temperature before starting.

For a step-by-step video on how to make the perfect aïoli, click the link: The perfect aïoli

Spinach lasagne

Pot bread

Italian fondue

French coq au vin

Japanese maki rolls with miso-tofu soup

German kassler chops with red cabbage

Berbere paste

Chicken wot

Roast butternut salad

Lemon polenta cake

Chocolate, cardamom and orange cake

King prawns, butterflied and basted in lemon and butter

Potato rosti with cream cheese and salmon

Strozzapreti (ricotta-and-spinach dumplings)

The perfect aïoli

The perfect aïoli

Ingredients

Method