Broccoli and Halloumi Fritters
7th April 2015
Tomato Tartare on Halloumi
8th April 2015
Ingredients
- 1 medium English cucumber
- 3 oz. organic soft Goat's Cheese softened (2 package)
- 1/4 tbsp paleo mayonnaise or salad dressing
- 2 cup Fresh basil leaves chopped
- 2 tbsp red onion finely chopped
- 1 tsp lemon peel grated
- 1 cup frozen cooked crabmeat thawed, flaked
- 2 tbsp capers if desired
- Small basil leaves or chopped fresh basil, if desired
Paleo Mayonnaise
- 2 egg yolks
- 1 tsp lemon juice
- 1/4 cup olive oil
- 1/4 cup coconut oil
Servings:
Instructions
- Score cucumber lengthwise with tines of fork if desired. Cut into 36 (1/4-inch) slices.
- In small bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in mayonnaise until well blended. Stir in chopped basil, onion, lemon peel and crabmeat.
- Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice. Sprinkle with capers. Garnish with basil leaves.
Paleo Mayonnaise
- ut the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together.
- Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You're creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save.
- Whisk non-stop and use a towel under the bowl to help stabilize it. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
- When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper
- Enjoy!
