This Last week’s book has been patiently sitting in the kitchen waiting for my attention all week. My attention, however, has been elsewhere. In terms of my food planning, the week has actually finished but unfinished business bothers me, so I will use Food To Go from the AWWs home library tonight whilst perusing this week’s book, step-by-step Thai Cooking (Family Circle).

A recent post on Stone Soup brought to mind a bolar roast lurking in the depths of my freezer. The meat, along with some water to prevent the juices drying out, went into a 75 degree oven at 111.30am. It was some hours later that I discovered that my oven truly is very temperature accurate. At 3.50pm I turned it up to 100 degrees as it was still too cold inside to even register on my meat thermometer. By 5.30, it was pink and succulent.

The beef was accompanied by not one, but two side dishes from ‘Food to Go’, in an attempt to make up for my tardiness. The first was a potato salad with horseradish mayonnaise. As an aside, I must say, my Ankle Biters have no idea how lucky they are. I was brought up on that muck made of condensed milk that some people call mayonnaise. Vile stuff. That was my opinion then and still is now. I was a young adult or at least in my late teens before I discovered the deliciousness which is actual mayonnaise. The stuff my Ankle Biters have been raised on. The stuff they fight to lick the bowl clean of. Lucky I tell you. The second side dish, if you are still with me, was a Thai bean salad. This was a big hit with all concerned. I was pleased and surprised as Son and Heir is not usually a huge fan of the green bean.

Potatoes in Horseradish Mayonnaise
adapted from AWWs Food to Go
8 small potatoes, cooked until tender and quartered
1 egg
2 teaspoons vinegar
3/4 cup macadamia oil
2 tablespoons fresh, grated horseradish
chives to garnish

  1. Place egg, vinegar and horseradish in thermomix or food processor. Slowly drizzle in oil until thick.
  2. Pour a little of the mayonnaise over potatoes and stir.
  3. Garnish with snipped chives to serve


Thai Bean Salad
adpated from AWW’s Food to Go
350g green beans, trimmed
1/2 small cucumber, peeled and seeded
1/2 small red capsicum, finely chopped
1/4 cup oil
1 tablespoon white vinegar
1 small red chilli, chopped
1/4 teaspoon caster sugar
1 tablespoon chopped basil

  1. Blanch beans until just tender
  2. Cut cucumber into thin slices and arrange over beans with red pepper
  3. Combine dressing ingredients in a jar and shake well, Dress and serve immediately