CtBF ~ MPK ~ Beet hummus, and Eggs with homemade herb mayo

Beet hummus with Lotus root chips, and tapioca chunks.

Easily came together with a stick blender.  I used only one medium size beet, cooked in my small thermal pot, and half a can of drained and rinsed chickpeas. The rest of the ingredients scaled down (by rough estimate) accordingly.  I served the beet hummus with fried lotus root chips and boiled tapioca chunks. Goes well with hardboiled eggs with toast too.



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 Eggs, hard cooked with chervil (I used Tarragon) mayo. 

My favourite serving vessel for this week, featuring toasted baguette smeared with herbed homemade mayo, Japanese cucumber, steamed butterflied sprimp, more mayo and a garnish of cilantro. 

This mayo recipe uses a whole egg! Instead of chervil which is not available where I shop, I used my home grown tarragon. A hand held stick blender brought it altogether within a minute! 

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We at, Cook the Book Fridays,

are cooking from

My Paris Kitchen, 

David Lebovitz's latest book.

Beet hummus ~ page 58

Eggs with herb mayo ~ page103 

David Lebovitz's My Paris Kitchen

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A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

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my collection of David's books:

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Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.
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I am sharing this recipe at Cookbook Countdown #28

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown!