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Privacy Notice A generous dolloping of sauce spruces up most meals, but usually we keep our condiments strictly for dipping and dunking. However, there’s now a new way to revive recipes from the inside-out with a generous splodge of our personal fave – mayo! Mixing it in with your list of ingredients in a variety of dishes really is taste-changing – especially when it comes to your humble all-American favourite breakfast staple – pancakes. Here, OK! shares three delicious recipes that include mayo in a whole new way, all taken from The Mayo Lover’s Cookbook – you’re welcome! American Pancakes Adding mayonnaise to your batter makes fluffier breakfast pancakes. Serve them drizzled with maple syrup, fruit and yoghurt or add crispy bacon Serves 4
Fluffy on the inside, crispy on the outside and drizzled in maple syrup – just perfect!
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Prep: 10 minutes Cooking: 15 minutes Ingredients 1 medium free-range egg 150ml milk ½ tsp vanilla extract 2 tbsp mayonnaise 150g plain flour 1 tsp baking powder 2 tbsp caster sugar (superfine) Vegetable oil Maple syrup, for drizzling Berries, bananas, Greek yoghurt or crispy bacon, to serve Method Beat together the egg, milk, vanilla and mayo in a bowl. Sift the flour and baking powder into the bowl and tip in the sugar. Beat again until everything is well combined and you have a smooth batter. Pour this into a measuring jug. Heat a little of the oil in a small, non-stick frying pan set over a medium heat. Add a small ladleful of the batter and cook it for 1-2 minutes, or until the top of the pancake starts to bubble and it’s golden brown and set underneath. Flip over to cook the other side. Remove the pancake from the pan and drain it on kitchen paper and keep warm. Cook the rest in the same way. Serve the pancakes drizzled with maple syrup, fresh fruit and yoghurt or crispy bacon. Good to know – To pack in protein, add chia seeds to your batter mix. Smoked salmon and lentil salad with lemon mayo This lentil and squashed tomato salad is bursting with lovely flavours that complement the smoked salmon and lemon mayo. Serves 4
The fresh taste of summer with an added kick of red chilli
Prep: 15 minutes Cooking: 30 minutes Ingredients 200g dried brown or green lentils 2 tbsp olive oil 1 red onion, diced 3 garlic cloves, crushed 2 medium carrots, diced 2 celery sticks, diced A pinch of red chilli flakes 16 baby plum tomatoes, halved Sea salt and freshly ground black pepper Juice of 1 lemon A handful of parsley, chopped 8 slices smoked salmon, rolled up Lemon wedges, for squeezing For the quick lemon mayo 115g mayonnaise Grated zest and juice of ½ lemon Method For the lemon mayo, blend the mayo with lemon zest and juice. Put the lentils in a sieve and rinse them under cold running water then transfer them to a pan. Cover them with cold water and bring the pan to the boil. Reduce the heat and simmer for 15-20 minutes, or until the lentils are just tender. Drain them in a colander, reserving a little cooking water. Meanwhile, heat the oil in a large frying pan over a low to medium heat. Cook the onion, garlic, carrots and celery, stirring occasionally, for 8-10 minutes. Add the chilli flakes and tomatoes and cook for 5 minutes. Squash them with a spatula to help them burst. Stir in the lentils and cook everything gently for 10 minutes. Add 1-2 tablespoons of the lentil cooking water. Season with salt and pepper. Drizzle with lemon juice and stir In the parsley. Set aside to cool. Divide the mixture between four plates and serve with the smoked salmon and lemon mayo, with lemon wedges on the side. Good to know – Vegetarians can serve the lentils topped with crumbled feta cheese. Vegan black bean quesadillas Crispy golden quesadillas filled with a vegan black bean and spinach mixture are easy to make. Serves 4
Bring a slice of Mexican to your summer palate
(Image: The Mayo Lovers’ Cookbook)
Prep: 15 minutes Cooking: 8-10 minutes Ingredients 2 tbsp olive oil 50g spinach leaves, washed, trimmed and shredded 100g tinned black beans, rinsed and drained 100g grated vegan cheese 2 spring onions, thinly sliced 1 red chilli, diced Sea salt flakes and freshly ground black pepper 2 large flour tortillas For the smashed avocado mayo 1 ripe avocado, peeled and stoned 1 garlic clove, crushed A pinch of dried chilli flakes Juice of ½ lime 115g vegan mayonnaise Method To make the avocado mayo, mash the avocado, garlic and chilli flakes in a bowl until they are combined but slightly lumpy. Stir in the lime juice and mayo. Heat 1 tablespoon of oil in a frying pan set over a medium heat. Cook the spinach, stirring, for 1-2 minutes until it wilts. Transfer the spinach to a bowl and mix it with the beans, cheese, spring onions and chilli. Stir and season with salt and pepper. Spread half the mixture over half a tortilla but not right up to the edge. Fold the other half of the tortilla over the top of the filling and press the edges firmly together. Repeat with the other tortilla and the remaining filling. Heat the remaining oil in the frying pan. Add the tortillas and cook for 3 minutes, or until they are golden and crisp underneath. Slide them out of the pan onto a board and cut into wedges. Sprinkle with sea salt and serve with the smashed avocado mayo. Good to know – Non-vegans can use grated Cheddar or Monterey Jack cheese in the filling.
Check out the great recipes in The Mayo Lover’s Cookbook by Heather Thomas
Extracted from The Mayo Lover’s Cookbook by Heather Thomas (Harper Non-Fiction, £12.99 hardback). Photos: Sophie Fox READ MORE: Click here for today’s top showbiz stories Three delicious BBQ dishes based on mood-boosting walnuts Love Island star Tom Clare sucks mystery woman’s toes on Ibiza boat trip Eastenders’ Jay star Jamie Borthwick’s life off-screen including famous cousin Jamie and Sophie Habboo’s Spanish wedding – all the pics Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
