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The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what
about when life gives you empty mayonnaise jars? Mayonade? No, of course not.
We’re going to make salad dressing instead, and “scrape the scrape.”

I’ll often add a tablespoon or two of mayonnaise when I make
a vinaigrette, to help emulsify things, as well as provide a little extra
creaminess to the dressing. With that in mind, when I get down to the end of a
jar, I don’t scrape, I shake.

I’m posting the ingredients I used below just in case you’re
curious, but this post isn’t really about a recipe, but simply a tip for using
up the last of that mayo without all that annoying butterknifing. Now, I just need to
work on a recipe for using up the last of the dressing clinging to the inside
of the jar. Enjoy!

Ingredients for 1 1/2 cups of dressing:
1 empty mayo jar, with at least 1 tbsp of mayo inside
1 clove minced garlic
1 tbsp chopped fresh herbs (I used parsley, thyme, and
1/2 cup wine vinegar
1 cup olive oil
salt and pepper to taste
cayenne to taste
pinch of Herbes de Provence

Chocolate mocha cake

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Apricot and Rosemary Crumble

I have found my dessert fix for the summer – an apricot and rosemary crumble that is dolloped with heaping spoonfuls of maple cream.

I first made it a last week when we had friends over for dinner. Ever since, I’ve made it twice more, and am on my way to make it again right after I publish this post.

I don’t care much for snacking on raw apricots, but with a little butter, sugar and heat the apricots are transformed. And ever since I learned what an outstanding combination apricot and rosemary make last summer at Cordon Bleu[1], I’m a convert. I’ve roasted them and I’ve pan fried them, and I think I prefer the pan frying method because it gives me more control. First, heat up a cast iron pan until blistering hot, add a knob of butter, followed by rosemary and a sprinkling of light brown sugar. Then, place the apricot halves, searing their flesh. Finally, turn down the heat and let it cook slowly for 12-15 minutes, flipping it over halfway.

The oven method is convenient when you have guests over, as it so proved. I laid out the apricots in a roasting pan and dotted them with chunks of butter, rosemary spindles and a sprinkling of sugar. Just as we sat down for dinner, I popped the pan of apricots into the oven  at 170C for 20 minutes. The apricots cooked slowly in their own juices with the butter and sugar. By the end of it, the apricots were perfectly soft, yielding with a gentle prod of the fork.

The apricots are just a third of this stellar dessert.

I topped the apricots with a crumble made with buckwheat, spelt, plain flour and almonds. It was so much better than the usual plain flour crumble that we’re generally used to. I’ve been trying to use more types of grains and explore new flavours, as this crumble recipe turns out to be a keeper.

And finally, the cream. Gosh, the cream. Hat tip, Ottolenghi for this outstanding idea. I came across the recipe while flipping through Jerusalem (USA[2] | UK | India[3]) and it seemed like the perfect accompaniment to the apricot crumble. Double cream, mascarpone and Greek yoghurt, whipped together, then sweetened with a bit of maple syrup. It’s just lovely.

Even after we were out of roasted apricots, I continued to eat the leftover crumble with the cream. So, so good. You have got to try it.

Serves 4

Rosemary apricots
800g apricots, halved
50g butter
2 sprigs of rosemary
40-50g light brown sugar

Heat a cast-iron (preferably) pan. Add the butter and the rosemary, followed by the sugar. Just as soon as it’s fragrant place the apricot halves, flesh-side down and let it cook for 5-7 minutes. Then, flip it over, and turn down the heat. Cover the pan and let it cook for another 7-10 minutes.

Wholegrain crumble
40g wholegrain flour (I used spelt + buckwheat)
50g plain flour
50g cold butter, cut into small cubes
40g almonds, chopped
50g light brown sugar

Place the flours in a bowl, swiftly rub the cubes of butter into the flour. Stir in the sugar and chopped almonds. Bake at 180C for 15 minutes or until golden brown, making sure to turn the mixture over two or three times.

Maple cream
75g double cream
50g mascarpone
50g Greek yoghurt
Maple syrup to taste

Add all the ingredients into a bowl. Whip until you’ve got soft peaks. Taste for sweetness.

In small serving plates, spoon in the roasted apricots, top it with the crumble and then let everyone spoon over as much maple cream as they like.


  1. ^ Cordon Bleu (
  2. ^ USA (
  3. ^ India (