Right - Here Goes . . . . . . . . .

It's always hard to know where or how to start a new blog, so in this first post I've decided to recap the past week or so which will probably mean that it's about 2 pages long!

I've been off work recently so that's allowed plenty time to plan new dishes and other things that I'd like to prepare or cook. I like preserving things by making chutney or jam but the next thing on my 'to do' list is raspberry vinegar, inspired by the farm shop/deli at Dobbies Garden Centre. There, they have a variety of flavoured oils and vinegars for tasting and I think that some of the balsamics (one of my favourite things) are fit to drink straight from a glass. Anyway, I haven't been able to find raspberries yet - which is very strange for East Lothian at this time of year - so look out for news of how I get on once I've found some.
The weather's been fairly good recently so that means barbecues and salads for most folk. I'm never too convinced about barbecues because they always seem like hard work however, I don't mind eating outside  if the weather's good. To that end, we got new garden furniture last Tuesday and to christen it I decided to get a couple of decent steaks from the excellent Anderson's the Butchers in North Berwick and cook them on our wee bucket barbecue thingy. It worked a treat! I made a store cupboard marinade for the steak (toasted sesame oil, soy sauce, Worcester Sauce, finely chopped red onion, a clove of garlic and a splash of balsamic, of course). I also made some lemon mayo (recipe below) for a touch of decadence and we had it with oven fries for a classic French 'steak frites'. Perfect. 
The mayo made a comeback at the weekend, this time with added tarragon, as did the barbecue. After a great Saturday afternoon watching the national 'Topper' class sailing at North Berwick, we decided to get the bucket out again. (You all probably have those mega, gas powered furnace type machines. Ours is more like what Oor Wullie would opt for).
Anyway, after the sailing, it was back to Anderson's for a variety of pork steaks, pepper steaks and ribs and as usual, we probably bought too much for two. Still, it was good anyway. There was plenty mayo left over to accompany the Onion Tart (recipe below) salad that we were going to have on Sunday but plans changed as time wore on through the day and as no other preparations had been made, we opted for my favourite Chinese Takeway. The young lady in the Quality House in North Berwick knows my voice when I phone up and she knows what I'll want because I always have the same - extra spicy chicken curry and fried rice. I LOVE it and as this was my first for about 2 months it was even better. And we'll have the tart tomorrow. And Wednesday. And Thursd....



Easy Lemon Mayonnaise:
You can add two tablespoons of your favourite herb such as tarragon or dill, finely chopped, to taste. Leave it a few hours to infuse the flavour before using.

Ingredients

1. 2 large free-range egg yolks
2. Squeeze of lemon juice
3. A few scrapes of unwaxed lemon (or lime) rind
4. Pinch of English mustard powder (or a teaspoon of your favourite ready made mustard)
5. 130ml mild oil, such as groundnut
6. 70ml olive oil (Don't use extra virgin - it's just a waste)

Method

1. Make the mayonnaise by whisking the egg yolks with a small squeeze of lemon juice, lemon rind, mustard powder and seasoning in a bowl. Whisking continuously, gradually add the mild oil in a slow but steady stream.
2. As you whisk, the mayonnaise will begin to thicken. At this stage, slowly whisk in the olive oil. Stop adding oil once the mayonnaise has a thick, glossy consistency. (You might not need all the oil
3. Taste, adjust the seasoning and add more lemon juice if needed. Chill until needed. Keeps for up to 3 days if sealed and chilled.

Onion Tart:
(From Paolo Arrigo, Delicious Magazine - June 2011 issue)
Ingredients

1. Ready made and rolled shortcrust pastry
2. 300g onions, finely sliced
3. 2 tbsp balsamic vinegar
4. 2 large free range eggs
5. 150ml single cream
6. 80g finely grated Gruyere cheese
7. 2 tbsp freshly grated Parmesan cheese

Method

1. Preheat oven to 180 C / Fan 160 C / Gas 4 and butter a 23cm flan case
2. Roll the pastry so that it's a wee bit thinner and line the case before blind baking according to the instructions
3. Slow fry the onions for 10 minutes and then add the balsamic and slow fry for a further 10 minutes until they are soft and sweet
4. Beat the eggs in a bowl and stir in the cream and 2 x cheeses. Season with some salt & pepper
5. Increase oven temp by 20 degrees or up to gas 6
6. Add the onions to the pastry case then cover with the eggy mixture
7. Sprinkle the top with a wee drop extra parmesan then cook for about 25 minutes
8. Serve hot or cold, indoors or out