Since moving to Sydney, I have been going to Bondi Farmers Markets most Saturday mornings to get the groceries there. Its a small little market but the fruit is so much fresher and tastier from there and they have the best little gourmet stands that do everything from homemade pasta to quinoa brownies and organic cheese & butter.
I have become completely obsessed with and addicted to a Camembert cheese from the cheese stand there and every sunday after the market, I make a sourdough tuna bread roll with the camembert melted on top, red onion and caramelised balsamic vinegar drizzled on top. Its so amazing!
The only overly processed ‘bad’ part to it is the mayo really so I decided to make my own last week. Its actually the quickest easiest thing to make and you can store it in the fridge for a few weeks!
Im definitely going to keep making my own because it takes about 5 minutes and just reading the label on most mayonaise jars from a supermarket, there are about 20 ingredients including corn starch, corn syrup and food colouring which is completely unnecessary!
- 1 large bag of brussel sprouts (about 6 per person)
- 1 tbsp cumin
- 1 tbsp ground corriander
- 1 tbsp dried thyme
- 1-2 tbsp cayenne pepper (depending on how spicy you like it)
- sea salt & black pepper
- 1 tub hummus
- 2 tbsp olive oil
- Wash the sprouts and cut them lengthways leaving about an inch at the base. (this helps the flavour get into the leaves)
- Preheat the oven to 180 degrees celsius.
- Pour the olive oil on a large baking tray.
- Add the sprouts and sprinkle the spices on top.
- Bake for 30-35 minutes, turning them halfway theough cooking.