How to defy this:

I don’t know about you, but I’ve really had it with these Pictures! Every morning I look at the web cam of Nuerburgring and I see S-N-O-W. On the roads, in the Park, in the garden there is: arctic snow. It’s so cold I feel there is snow everywhere: in my bed, in the bathtub, on the sofa, on my desk and even on the stove. Not a sign of spring yet. How do YOU handle that? What are YOUR remedies against winter blues? Mine, which are usually cooking and driving, are failing me, as wet and cold roads are not the perfect playgrounds for nice old cars. Leaves cooking, but my family moans and groans at the idea of my loved hearty and often vegetarian Soups, which we have been eating for the past months. They feel deprived of meat and in fact there is only one way to defy the temperatures: a beefy, classical sunny Barbeque! Being lucky folks, we had (I had, for my husband wouldn’t have had!) a fireplace put in our kitchen, which was probably the best idea a blonde housewife could ever produce. (O.K. That was the last of obvious, brainless jokes, promise!)


So tonight it will be an indoor U.S. beef Barbeque with "boiled lemon mayonnaise". We all love mayonnaise in any form as I always make it myself. This version gets a lov ely fresh yet slightly bitter edge, a "Capri " flavour through the boiled lemon. Barbequing inside feels very special, adventurous, not only for the children. Do you have a fireplace? Try it! And if you don´t have one go for the grill pan and practise making the mayonnaise for summer...
This blog is only about food, poor me and pour you, but the next, I promise will only be auto then I will have a surprise for you!

Boiled lemon mayonnaise:
1 organic lemon
1 egg yolk
1 tsp Dijon mustard
70 ml sunflower oil 140 ml olive oil
Good salt and freshly cracked pepper

Put the lemon in a small pan, cover with water and boil for 1 hour, exchanging the water twice. Leave to cool. When completely cool, quarter and discard the pips. Put in a food processor together with all other ingredients, but not the oils. Blitz to a smooth paste and slowly ad the oils, mixing until you have a thick mayonnaise consistency. (Careful, it can curdle as any mayonnaise can. And in fact if mine hadn’t done so, I could show you a mouth-watering photo here.) This mayonnaise also goes very well with any kind of grilled vegetable, especially with ovenroast Potatoes.