Jon’s Quiche.


Jon has changed his mind about quiche from when he insisted it was “an omelet for gay French people”. Apparently when they are homemade they taste better and are now suitable food for a straight English man. 😛

Anyway, here is a quiche made according to what Jon preferred, so maybe it will work for other pickier eaters who normally turn away from fancy food.


Makes 2 quiches.


  • 500g flour
  • 300g butter
  • 2 eggs
  • 50g cheddar cheese
  • 1tsp smoked paprika
  • 2tsp crushed black pepper
  • 1tsp salt


  • 6 eggs
  • 1 cup whole milk
  • 4 rashers of smoked bacon or ham
  • 2 sweet onions
  • 1 green pepper
  • 2tsp salt
  • 2tsp crushed black pepper


  • chopping board and knife
  • frying pan
  • 2 greased or nonstick baking trays


  1. Mix together the pastry ingredients, crumbling in the cheese nearer the end.
  2. Mash half the mix into each pan and shape it to the pan, ensuring a robust crust at the corners. Put in the fridge and leave to chill.
  3. Chop the bacon, onions and green pepper and fry lightly. Stir in the salt and black pepper and leave to chill in the fridge.
  4. Preheat the oven at 180C.
  5. Once the pastry is set and the bacon is cold, whisk the milk and eggs together thoroughly. Stir in the bacon mix and pour evenly into both pans. Scooping with a spoon may work better for even distribution.
  6. Place in the oven and cook until the top of the quiche is puffed high and no longer jiggles when shaken.
  7. Leave aside to cool. The top will deflate a bit, but this is normal. It is cooking in its own heat and slowly setting into shape.
  8. Serve cold or hot.



For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

WWW. Deboned Sweet Potato and Bacon Chicken.

So, back to mostly Paleo/Primal foods, even if there is cake here and there.


A deboned, sweet potato and bacon-steak stuffed chicken with oven-roasted veggies and a soup-come-sauce.

Listed as steps rather than recipes so you can follow it through steadily and minimize prep time for a marvelous meal.

Step 1: Deboning the chicken.


-1 whole chicken


-paring knife

-heavy knife

-poultry shears or strong kitchen scissors


1: Turn the chicken onto its back and cut off the tail and neck with the shears.

2: Using the paring knife, make a slit down the spine, to the bone.

3: Use your fingers to pry the flesh from the bone and lift. Insert the paring-knife and slowly carve around the chest, lifting and slicing.

4: When you get to the wings and thighs, dislocate the bones and, using the heavier knife, cut them away from the collarbone and hips.

5: When you reach the chest, gently pull the breastbone out of the flesh and away from the skin. Avoid using the knife so you can’t accidentally pierce the skin. Lift the main bones out of the bird and place to one side.

6: Now you decided how much bone to remove. I decided to debone the thighs, but leave the legs and wings bone-in.

7: To debone thighs, roll back the skin and make a cut down the bone to the knee. Use your big knife to break the knee and then carve around the thigh bone with the paring knife.

8: To debone legs, roll the skin up the leg and cut up to the knee, carve around the bone and be sure to remove all cartilage and the splinter bone.

9: Deboning wings is easier after cooking.

Step 2: Prepping the veg.



-1 small sweet potato

-1 small aubergine

-1 small parsnip

-200g swede

-olive oil

-chicken trimmings, raw


-chopping board and knife


1: Wash the vegetables.

2: Cut into 1×1″ cubes.

3: Drizzle the aubergine, parsnip and swede with oil. Place in a pan with the chicken trimmings on top.

Step 3: Stuffing the chicken and roasting.

Would you guess there are no bones in the torso or thighs?

Would you guess there are no bones in the torso or thighs?


-1 deboned chicken

-300g bacon steaks or gammon

-your sweet potato





-baking tray

-baking twine


1: Fill the body cavity and empty bone areas with sweet potato and/or celery sticks.

1: Place the bacon or gammon where the backbone would have been.

3: Flip the bird over into a tray and tie it tightly shut.

4: Roast with the mixed veg at 160C for 1.5h.

Step 4: Making the sauce.


-1 cup parboiled rice

-1 cup broccoli and peas

-the grease from the roast chicken

-the meat from the chicken trimmings


-small pot



1: Blend everything together.

2: Blend in warm water until thick but pourable. Add salt and pepper.

Jon's serving. With the totally non-Paleo beans.

Jon’s serving. With the totally non-Paleo beans.

WWW. Pepper Salmon and Bacon, Autumn Veg, Pumpkin Cake.


Grilled Pepper Salmon and Bacon.


-2 salmon filets

-100g/3.5oz bacon

-3tsp pepper

-a squeeze of lemon


-baking tray


1: Rub both sides of the salmon and bacon with pepper. I used a slab of bacon, but if you’re using sliced bacon you only need to pepper one side.

2: Place on a low heat under the grill until cooked-through and crisp on top.

3: Serve with lemon.

Autumn Veg Mix.


-150g/5.3oz butternut squash

-100g/3.5oz pumpkin

-50-100g/0.5-3.5oz broccoli

-100-200g/3.5-7oz peas

-50g/0.5oz bean sprouts

-2 chillies

-the fat from the salmon and bacon


-chopping board and knife

-small pot


1: Chop the squash, pumpkin and broccoli.

2: Put on to boil in the pot with the chillies.

3: When the squash and pumpkin are tender, add the peas and beansprouts.

4: Boil until everything is tender.

5: Drizzle with salmon and bacon fat and a little onion powder.


Pumpkin Cake.

Ours had A LOT of seeds, so maybe remove some if your pumpkin paste is too seeded.


-the fibrous centre and seeds from 2 large pumpkins

-250g/8.8oz flour (self-raising or with agents)

-2tsp cinnamon

-5tbsp sugar



-mixing bowl and fork

-greased or nonstick baking tray


1: Cut up the pumpkin. Remove excess seeds.

2: Mash with sugar and cinnamon.

3: Mix in the flour. Add water as needed.

4: Pour into the tray.

5: Bake at 200C/390F for 35min.

WWW. Meatloaf and Banana Pancakes.

This week’s lunch was made in a bit of a rush. I forgot to get enough bacon, so I had to hurry to the shops to get another pack. Still, all turned out well.


Recipe 1: Meatloaf and Veggie Chips.


Meatloaf serves 6, chips serve 2.

-300g/10.6oz parboiled potatoes

-300g/10.6oz mince

-6-8 rashers of bacon

-2tsp salt

-1tsp paprika

-2 large parsnips

-1 small sweet potato

-2tbsp olive oil


-chopping board and knife

-mixing bowl and potato masher

-1 deep cake tray

-1 flat oven tray


1: Peel/wash and slice the parsnips and sweet potato.

2: Put in the flat tray, toss in olive oil and place in the oven at 200C/390F for 15min.

3: Mash the potato, mince, salt and paprika together.

4: Lay the bacon strips along the base of the deep tray.

5: Pour the mince and potato mix into the bacon. Fold over any loose ends of bacon.

6: Place in the oven alongside the chips. Lower to 160C/70F. Cook for 30min, or until the chips are brown and the loaf is cooked through.

7: Serve with goat’s cheese or mustard (or both!).


Recipe 2: Paleo Pancakes.

A really simple recipe that I love but Jon isn’t sure of.


Serves 4.

-3-4 small bananas

-2-3 large eggs

-2tsp cinnamon


-mixing bowl and blender

-frying pan (nonstick or greased)


1: Blend the eggs and bananas together.

2: Fry either as small pancakes or one huge one.

3: Serve with cream and berries.


Recipe Corner. Gari and Cheese-and-Ham Pies.

First off, my total for this week is a pathetic 10/21. On the other hand, I am getting somewhere with my paintings and my tutoring, so I can get back to everything next week and put the effort into keeping it normal without derailing more important things than the plan.

Now, some baking I’ve been doing.

Recipe 1: Ham and Cheese Pies.


-250g spelt flour

-100g rice flour

-150g butter

-50g cheddar

-2 rashers bacon

-1 onion

-onion powder


-chopping board

-mixing bowl and spoon

-greased/nonstick cupcake/baking tray


1: Mix the flours and butter with your fingers until all that’s left are thick crumbs. Add water, stirring until it reaches a consistency like honey. Add onion powder.

2: Pour/spoon 1/2 the mix across the base of your cupcake or baking tray.

3: Chop the bacon, onion and cheese into bits and share throughout the cupcake spaces or spread evenly over the mix in the tray.

4: Spoon the remaining half of the mix across the top of your cupcake or baking tray. Flatten down so the top mixture and bottom mixture meet.

5: Cook in an oven at 160C for 1h.

Taste-test on the bottom left. They're good.

Taste-test on the bottom left. They’re good.


Recipe 2: Gari Not-Cornbread.

Because Jon has a corn allergy and I am trying to keep grain consumption minimized, I decided to try out some gari instead of cornflour. Gari is a popular West African food made of shredded cassava/tapioca root and makes an excellent flour for making denser, richer breads. It is made by soaking and fermenting mashed cassava root before drying it out and grinding it down. Yellow gari is actually fried in palm oil, so it’s not the best choice in hindsight, but I’ll make sure to get white gari next time.



Yes, my lard-saving jar has a sketch of a tiny pig on it. My chicken-fat one has a chicken on it, my tallow one has a cow on it, my lamb-fat one has a sheep on it and my olive-oil one has some olives on it. I’m cool like that.

-300g gari

-200g lard (mine was from roast gammon, so I didn’t use any more spices)

-4 eggs

-1tbsp dry yeast

-1tsp sugar



-mixing bowl and spoon


-bread baking tray


1: Mix the sugar with 50ml of hot water. Add 100ml cold water. Stir in the yeast and leave to rest.

2: Mix the gari and the lard together.

3: Stir in the egg.

4: Add the yeast mix.

5: Stir and add water alternately until the mixture is workable but too thick to pour.

6: Spoon into a greased cake-baking tray.

7: For flatter trays, bake at 160C for 35min. For deeper ones, bake at 160C for 50-60min.

Serve with butter spread on top, because it wouldn’t be complete without butter.