Homemade Mayo and Two Sandwiches to go with it

I've been told that mayo in Korea is really terrible, even by websites in Korea, so I decided to make my own--with a recipe from an English language Korean website!

Ingredients for the mayo:

• 1 egg yolk
• 1/2 tsp mustard
• 1 clove of garlic, diced
• 1/2 cup + 1 TBSP olive oil
• juice of 1/2 a lemon
• salt and pepper

Directions:

1) Mix the egg yolk, mustard and garlic together.









2) Add the 1/2 cup of olive oil, a few drops at a time at first, and then once it seems more incorporated you can add it in a steady stream.
3) Add the lemon juice, salt and pepper.
4) Add the extra TBSP of olive oil if necessary





5) Store in an air-tight container.











2 good sandwich ideas:

Ingredients:

• 2 slices of bread
• cucumber, sliced
• tomato, sliced
• red onion, diced
• mayo
• lemon juice

OR

• 1 slice of bread
• 1 sunny side up egg

I liked the second one far better.

Ricotta Stuffed Crispbreads

From: BBC Good Food 101 Veggie Dishes

Ingredients:

•  2 slices bread, crusts removed
• butter
• 1 clove of garlic
• 1 TBSP olive oil
• 1/2 bell pepper (I used red and orange), seeded and chopped
• 2 oz lettuce or cabbage
• 2 oz cherry tomatoes, halved
• Dash of  white wine vinegar
• "60 g" ricotta cheese...I just spread it on the bread
• handful of basil

Directions:

1) Preheat the oven to 200C.
2) Roll out each slice of bread until flattened.
3) Spread with butter.
4) Chop the garlic and add it on top.






5) Bake for 10 minutes until crisp (I only took them out after doing everything else).








6) Heat the oil in a pan.
7) Add the peppers and cook for a few minutes, until lightly charred.
8) Add the lettuce or cabbage and cook for 2-3 minutes.






9)  Remove from heat.
10) Add tomatoes, vinegar, seasoning.
11) Spread the ricotta on the bread.
12) Place some torn basil on top.
13) Place the cooked mixture on top.
14) Top with the other bread and more basil.

Beetroot and Tzatziki Sandwich

From: BBC Good Food 101 Veggie Dishes

Ingredients:

• nob of softened butter
• 2 thick slices mixed-seed bread
• 3 TBSP Greek yoghurt
• 1 in piece cucumber, grated and drained
• 2 TBSP chopped fresh mint, plus extra leaves to garnish (I couldn't find it so I omitted it)
• handful of mixed salad leaves
• 1 small cooked beetroot, sliced

Directions:

1) Spread the softened butter over one side of each slice of bread.
2) To make the tzatziki, mix together the Greek yoghurt, grated cucumber and chopped mint in a small bowl.
3) Season.
4) Place a handful of mixed salad leaves, on each slice of bread. Arrange the beetroot slices on top of the salad leaves and spoon over the cucumber tzatziki. Sprinkle with the extra mint leaves.

 

Pickles!

National Pickles Week! Ive never made pickles before and thought Id give it a go. But I don't have a machine to seal the jar, or even glass jars for that matter, OR pickling mix, so I really had to wing it. And it worked. Decently well (so far anyway, only been about 20 hours).

I then made an open faced sandwich with them. Proving a point from a facebook photo.

Ingredients:

• Pickles
• Cucumber
• Balsamic Vinegar
• White Wine Vinegar
• Vegetable Oil
• Olive Oil
• Garlic
• Salt
• Rosemary
• Thyme
• Sandwich
• Pickles
• Bread
• Mushrooms
• Onion
• Mustard (optional)

Directions:

1) Cut the Cucumber.









2) Put into tuberware/lunchbox/plasticware that you can seal really well.








3) Add as much of each of the vinegars that you would like to have in your pickles.
4) Finish off with the oils (I did this to make the flavours not as intense).

5) Add the garlic and spices.
6) Let sit for a few days (when I had the sandwich they had about 20 hours, but they will get stronger the more they sit).






7) Cook the mushrooms and onion. I did not add spices because I wanted it to be all about the pickles.






8) Top the bread with the mustard, mushroom and onion mixture and pickles.