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Tag Archives: mayonnaise


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Coleslaw .. a salad consisting primarily of finely-shredded or chopped raw cabbage and dressed most commonly with a salad dressing …. there are so many variations of it that you simply just need to find one that suites your palate best and I found the one we ❤️ most and the following recipe is it!!


Depending on the number of persons you are serving .. increase or decrease the amount I’m quoting here … I was preparing for 2 … here, I chopped 2 cups of cabbage to the size of rice …


Similarly, I chopped about ¼ cup carrots … size of rice as well …


… and about 1 – 2 Tbsp of finely chopped onion …


…now mix ¼ cup of mayonnaise …


..with about 3 Tbsp sugar …


…then add 1/8 cup milk …


…1/8 cup buttermilk …


… + 1Tsp lemon juice …


… + a pinch of salt & pepper …


….add in 3/4 Tbsp white vinegar and then whip it all together to mix well …


… toss in all the chopped ingredients … stir and mix well …


… Cover with a cling film and refrigerate for at least 2 hours before serving


I promise you, this will be the 👍 coleslaw you would have ever tasted and would wanna make ever … what else but to pair it with some lovely oven-fried chicken 😘


Scrambled Eggs with Smoked Salmon

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I baked a fresh WholeMeal Loaf so decided to make this simple yet scrumptious light lunch and it was so yummylicious that hubby assembled himself another helping 😉
We love the crust on our bread so I normally don’t trim it off any sandwiches I make 🙂

These are truly yummy … Norwegian Smoked Salmon …lovely with salads too but today I am using it in my open sandwich of Scrambled Eggs with Smoked Salmon.

Melt just enough butter to generously cover base of frying pan over moderately low heat and then pour in the beaten eggs.

Cook, scraping up and turning the eggs over, for 3 -5 minutes or until they are softly set and still moist.

Here, I’m stirring in the Cottage Cheese I’m using

Done! … Tender, Creamy Scrambled Eggs … simply perfect for breakfast or brunch …and it took under 10 mins to prepare :-p



4 – 6 eggs (for 2 – 4 servings)

salt & pepper

50g butter

2 Tbsp either whipping cream/cottage cheese (scant 1/4 cup milk)

4 Tbsp mayonnaise

2 – 4 slices wholemeal bread (crusts trimmed, if preferred)

115g thinly sliced smoked salmon

sprig of parsley, to garnish


  • Put the eggs in a bowl and add a little salt and pepper then beat the eggs with a fork until they are well blended
  • Melt enough butter in a frying pan over moderately low heat (it should cover the bottom of the pan generously)
  • Pour in the beaten eggs
  • Cook, scraping up and turning the eggs over, for 3 – 5 minutes or until they are softly set and still moist
  • Mix in the cream just before the eggs have finished cooking
  • The eggs will continue to cook after being removed from the heat, so undercook them slightly even if you prefer a firmer end-results
  • Remove from the heat and mix in the mayonnaise, leave aside to cool
  • Spread the slices of bread with the remaining butter and lace it with the smoked salmon, trimming it to fit then cut into half
  • Divide the scrambled eggs among the plates, spreading it neatly atop the smoked salmon
  • Garnish with a sprig of parsley and serve up …Bon Appetite 🙂