TARRAGON & THYME

This is something I do every Christmas and through the year and it soon goes as part of the melee of antipasti or suppers during Christmas. or in salads or on baguettes or focaccia or as a side to a salad or cold meat platter.  You see we have a rule in this household.  I cook the main event and do all the preparation and if we are having visitors on Boxing Day I also cook.  But after that the cook is on holiday so she can enjoy Christmas too.  This is one of the reasons that I do chutneys and pickles so that we can still eat with antipasti, cold cuts etc. Cheeses will keep in oil for about a month or so in the fridge and you can always replenish them once used up.  However do not waste the oil it can be used in cooking dribbled over salads used in salad dressings on focaccia wherever you use olive oil Ingredients You will need a large jar or couple of smaller jars for this;  Just make sure the jars fit in the fridge. This is for a large ...

This is a dish from my OH's side of the family and keeps in the fridge for quite a while (that is if its not eaten first). Ingredients Cheese - preferably cheddar 6 tablespoons of vinegar mustard powder (enough to make a teaspoon full) or ready made mustard a teaspoonful Cube half a pound of cheese and put into a small saucepan with 6 tablespoons of vinegar (may need a little more depending on consistency - i.e. if too thick slacken down with some more vinegar). Add a teaspoon of mustard powder. Melt cheese and ingredients together slowly bringing to the boil can serve straight away from the pan on some toast and then place back under the grill to brown. Or can be put into a bowl or a jar and left in the fridge until required again. It will last two to three weeks in the fridge - not that it gets that far in our house. Can also be used in toasties with some slice onion. Dependent on the cheese it will either be sliceable/cuttable or i...

I am quite lazy as when I make this home made Mayonnaise I measure all my ingredients into a lb jar and then use a stick blender to amalgamate. Ingredients One egg Pinch Mustard 8 fl oz Oil sunflower or vegetable Whizz all the ingredients together in the jar put on a jam jar lid and store in the fridge. Use as required. It needs to be kept chilled at all times. Try and use up within 4 days maximum as this is volatile due to the use of fresh egg.