3 egg yolks

1 tsp Dijon mustard

1 tsp salt

400 ml rice brand oil

juice of 1/2 lemon

pinch of cayenne pepper

Nuts & Bolts

1. Important : all ingredients should be at room temperature.

2. Separate the egg yolks into a bowl, put the egg whites in the refrigerator for a later use or can be placed into the freezer.

3. Using a bamix and jug add  the mustard and salt to the egg yolks and mix.

4.  Add half the oil a little at a time vigorously mixing.

5. Add lemon juice and cayenne pepper. Mix in the rest of the oil, now there is enough to bind it all together.

I live in Adelaide (Australia) with my husband, my two adorable Norwegian cats ( Zeus and Zena ), a chicken, and a pigeon who now also thinks that he is a chicken! My ancestry is French so it goes without saying that my favourite place is Paris. The food, culture and atmosphere of Paris is nothing short of amazing.

I am a self taught home cook who loves big flavours in food. My passion for food surfaced when I was 10 years old, watching TV chef Ian Hewitson and learning different techniques. Since then, the food of Adrian Richardson and Jamie Oliver has been my inspiration. I love how one can create a healthy full flavoured meal from just the simplest of ingredients. I especially love chilli and garlic and use them in most of my food.

I enjoy hosting dinner parties for friends and family. Curries and rustic style dishes are my firm favorites and I know that my family and friends all agree! Just place it all in the middle of the table and let everyone help themselves enjoying great food with good company.

I create flavoursome low calorie recipes which are featured on the internationally known website Weigh Yourself Slim.

Whilst I enjoy cooking I still love to go out to restaurants, especially when you discover ones with amazing food and that you must try and replicate at home!

So welcome to CCKFOOD. It is my creative playground where I am able to share my love of good food with you all. Enjoy.