3 Wee Recipes from Iona

These are not really recipes so much as suggestions and lists of ingredients. It’s one of the things I’ve learned to trust more working in the Abbey Kitchen, my own judgement. Of course we often still ask Anja to give things a taste test, just to be sure. But I think I’ve got the egg mayo down pat. Anja loves the rhubarb compote as much as I do; I will definitely be making it when I get home. YUM!

Rhubarb Compote

10-12 stalks of rhubarb chopped into 1/2 inch pieces

fresh grated ginger (a piece the size of your big toe)

1/2 to 3/4 cup sugar (start with less)

1 tsp cardamon

1/4 to 1/2 tsp cinnamon

pinch of salt

Place all the ingredients in a pan over medium heat. Stir occasionally. It will cook down into a delicious compote sauce in about half an hour or so. You will probably want to adjust the heat so it doesn’t burn.

Turmeric Tonic

Lemon juice with honey, ginger root, turmeric, and pepper. Ooof it’s strong but we all drank so and it seems to be keeping the nasty cold at bay. Yikes.

Egg Mayo

4 hard boiled eggs

1 heaping Tbsp mayo

1 level tsp wholegrain mustard

1/2 tsp salt

1/2 tsp lemon pepper

Peel and rough chop the eggs, mix in the other ingredients.

USing a fork, squish and mix to your preferred consistency. Adjust the seasonings to your taste.