Oat Pudding.

Unsure what to call it. Not rice pudding as it was made with oat groats, but not porridge as it contained wholegrain oats. But it was nice.

Sort of fitting that an oats recipe goes up on Jon’s birthday. But I’m making a cake instead today. :p

Ingredients.

For the oats.

  • 2 cups oat groats
  • 1 cup porridge oats
  • milk to cover
  • 1tbsp butter
  • 1tbsp sugar

For the jam.

  • 3 cups raspberries
  • 10 plums
  • 1 stem rhubarb
  • 3 cups sugar
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp paprika

Utensils.

  • large pot and spoon
  • chopping board and knife
  • small pot and spoon

Recipe.

  1. Soak the oat groats in milk with sugar.
  2. Chop the plums and rhubarb and mix with the raspberries. Put on a low heat to cook down.
  3. Slowly heat the oat groats to a boil and allow to cook.
  4. Mix the porridge oats into the groats and stir as they soak the remaining milk. You want a little bit of excess liquid when you turn the heat off.
  5. Add the butter on top of the oats and set aside to finish cooking in its own heat.
  6. Once the fruit is soft, add the spices and sugar and simmer, continually stirring, until the jam is thick.
  7. Serve the oats with a dollop of jam.

Oat pudding.

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.
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Egg Yolk Cake. + Rhubarb Egg Tart.

Two recipes, because we need something to do with all those egg whites after the yolks are used up in the cake! All of this is absolutely terrible for you, whatever diet you are or aren’t on.

Yolk Cake.

Ingredients.

  • 8 egg yolks
  • 1 whole egg
  • 200ml extra thick double cream
  • 300g mixed white and icing sugar
  • 300g flour and raising agents
  • a dash of vanilla

Utensils.

  • mixing bowl and whisk
  • greased or nonstick cake tin

Recipe.

  1. Preheat the oven to 160C.
  2. Mix together the egg yolks, egg, sugar, cream and vanilla into a smooth paste is formed.
  3. Fold the flour in gently.
  4. Mix in any raising agents.
  5. Pour into the cake tin.
  6. Bake for 30min. A skewer should come out without residue, but still be sticky to touch.
  7. Leave to finish cooking in its own heat.
  8. Jon says that keeping it in a tupper is essential to preserving stickiness.

Rhubarb Tart.

Ingredients.

For the crust:

  • 150g flour
  • 100g butter
  • 2 eggs
  • cinnamon to taste

For the filling:

  • 8 egg whites
  • 300g rhubarb stems
  • 250ml double cream
  • 5tbsp sugar
  • 1tsp thin vanilla extract

Utensils.

  • 2 mixing bowls with forks
  • whisk
  • greased or nonstick tart tin

Recipe.

  1. Mix the pastry ingredients into a firm dough.
  2. Press into a cake tin and refrigerate until needed.
  3. Preheat the oven to 160C.
  4. Whisk the egg whites until stiff.
  5. Fold in the cream and whisk some more.
  6. Stir in the sugar and vanilla.
  7. Clean and chop the rhubarb stems.
  8. Place in the tart base.
  9. Pour the egg mix on top, ensure even and flat distribution.
  10. Bake at 160C until firm, puffed up, a little brown on top but still jiggly.
  11. Leave to cool before slicing.

It was a way of using up a few eggs and some cream, I suppose. Probably also two of the most fattening dishes I ever make. Oh well. At least they’re cheap. 😛

TTFN and Happy Hunting!

 

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.

The Garden Haul Comes In.

Interrupting the recipes for a quick update on the garden foods.

Well, we’re not quite there yet. Beans are not yet ripe, neither are tomatoes. Still got plenty of greens to harvest, as well as around 4/5 of the potatoes. The carrots and beets and turnips could do with another growth spurt too. But both in preparation for moving and because things ripen at different speeds, a load of stuff has already been coming in.

The raspberry bushes. Not actually “ours”. Wild-seeded.

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Raspberry, strawberry and blackcurrant jam prep.

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This year’s attempt at restocking the jam supplies. Got blackberry jam to make soon, then elderberry jam and apple sauce. Hopefully plum jams, but we don’t grow our own so that depends on overstock from neighbours.

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Just a little peek into the top of our bag of frozen blackberries. Pretty much every time I’ve gone out, I’ve been picking early blackberries and freezing them. The picture doesn’t show it well, but the bag has around 1.5-2L of blackberries in it. They will need rinsing from frozen, defrosting gently, adding to however many fresh ones I can gather as September advances, then stewing down for more jams!

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The very last batch of rhubarb. Probably going to be a tart, or maybe a sweet sauce for topping a flan. Now’s time to move the plant roots into pots, to move down to our new place, ready to plant out next Spring.

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Around 1/10 of the potatoes, because we ate half of this batch before I took a photo. Digging them up 1/5 at a time, starting with the shallow ones, to prevent parasites and rot from getting them first. They’re possibly the starchiest potatoes I have ever had. 😀

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And finally some of the greens we are growing. No pesticides, so a bit nibbled, but fine to eat.

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Here are some fresh greens, early beans and herbs being prepped for a stew.

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In short, the garden is serving us well this year.

Sadly my pea plants were not as robust as the beans, though, and produced only a handful of pods before succumbing to the sun during my week of absence. There’s always next year, though!

 

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.

Triple Chocolate Marble Cake.

Not low carb, not Paleo, not vegan. Just chocolate.

Ingredients:

Makes: too much cake.

  • 700g flour and raising agents
  • 3 eggs
  • 300ml milk
  • 100g brazils
  • 100g dark chocolate
  • 4tbsp cocoa powder
  • 3tbsp white chocolate mix
  • 5tbsp sugar
  • 2tbsp cinnamon
  • toppings

Utensils:

  • chopping board and knife
  • 2 mixing bowls and 2 spoons
  • 2-4 small kitchen bowls
  • 1 large greased or nonstick cake tin

Recipe:

  1. Roughly chop the brazils and dark chocolate. Put aside, separately.
  2. Whisk the eggs in one bowl.
  3. In one mixing bowl, mix half the flour, the white chocolate mix, 2tbsp of sugar and half your raising agent.
  4. Add 150ml of milk and half the egg mix.
  5. Stir in the dark chocolate and set aside.
  6. In the second mixing bowl, add the remaining flour, the cocoa powder, 3tbsp of sugar, the cinnamon and the remaining raising agent.
  7. Add the remaining milk and egg.
  8. Stir in the brazils.
  9. Alternately spoon large scoops of each mix into the tin until they are layered nicely.
  10. Bake at 170C until an inserted skewer comes out clean.
  11. Remove from the tin and cool before decorating.

This is a calorie bomb, stodgy and delicious. It was also too much cake. Halve the recipe for single people, couples and ordinary humans, or use the whole one for large families, parties or an ogre.

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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.

I accidentally made cheese!

Yeah, apparently you can do that. Was trying to rescue some milk by making white sauce. It hadn’t soured or anything yet, it was just starting to curdle. So I put it on to boil and hoped it would blend out, as it sometimes does.

Well, the curds and the whey split completely. I left it on the side to cool before throwing it away. But then I tasted a curd. It was lovely! Salted them, wrapped them in cheesecloth and strained them until they formed a round ball. Cheese. 😀

In celebration, here is a recipe for some awesome cauliflower and potato cheese which you can top with your own cheese curds.

Ingredients.

  • 300g potato
  • 500g cauliflower
  • 1l milk
  • 150g flour
  • 100g butter
  • 300g cheese
  • 1tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 1tbsp salt
  • 1tsp smoked paprika
  • 1tsp black pepper

Utensils.

  • chopping board and knife
  • large pot, stirring spoon
  • another large pot
  • small pot, stirring spoon

Recipe.

  1. Split the milk in half. Put each half into one of the large pots and begin to simmer.
  2. Chop the potatoes and place them in the bottom of one put of milk.
  3. Chop the cauliflower and add on top of the potatoes in the milk. Make sure the leaves are at the very top and bits of stem are with the potatoes.
  4. Salt the mix, cover and keep simmering until tender.
  5. In the small pot, melt the butter and slowly mix in the flour.
  6. Chop the cheese.
  7. Add the other half of the milk to the butter mix, the cheese, the paprika, the soy sauce, the pepper and the worcertershire sauce.
  8. Once blended, pour into the cauliflower and potatoes.
  9. Do not overcook! I disintegrated my cauliflower into the cheese last time. 😦 More fondue than cauli cheese. Tasted good though.
  10. Crumble fresh cheese on top and, if you like, bake in the oven for a bit before serving.

And that’s one of the things I served at the last meatfeast. Add more cauliflower and no potatoes for low carb. Use low fat milk and a reduced amount of low fat cheese for low fat. Remove the salt and halve the soy sauce for lower salt. Swap the worcestershire sauce for a drop of vegemite or veg stock, the cheese for mozzarisella and the milk for sweetened almond milk for vegan, lacto-free or paleo. Simples!

What is the weirdest thing to happen in your kitchen?

 

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.

Picnic and BBQ Recipes I.

Here are some great picnic and BBQ friendly recipes for the upcoming Summer weather!

Lamb in marinade.

Ingredients:

(Serves 4.]

4x 100g/3.5oz lamb steaks

2tbsp garlic paste or crushed garlic

1tbsp olive oil

salt and pepper to taste

Utensils:

a grill or BBQ

Recipe:

Mix the garlic, oil, salt and pepper together.

Put 1/8 of the mix on one side of each steak.

Put the lamb on to cook, seasoning facing the heat.

Add another 1/8 of the seasoning to the other half and cook the other half until cooked through.

Beans in sauce.

Ingredients:

(Serves 4.]

200g/7oz cherry tomatoes

200g/7oz bell peppers

1 onion

4 cloves of garlic

steak seasoning

ras el hanout

400g/14oz tin butter beans

400g/14oz tin black eyed beans

Utensils:

chopping board and knife

pot and stirring spoon

blender

Recipe:

Peel and chop the onions and garlic.

Chop the peppers and tomatoes.

Place in a pan on a medium heat until all soft.

Blend with the seasoning.

Drain the beans.

Stir the beans in.

Serve hot or cold.

Princess chocolate cake.

Ingredients:

(Serves 8.]

400g/14oz flour and raising agent

100g/3.5 dark chocolate

55g/2oz cocoa powder

50g/1.7oz sugar

2 eggs

200ml milk

50g/1.7oz yoghurt

icing, toppings, whatever you fancy, mine was princessy because I wanted something cutesy

Utensils:

mixing bowl

greased or nonstick baking tray

Recipe:

Preheat the oven to 160C/320F.

Mix the dry ingredients together in a bowl. Incorporate the yeast and mix thoroughly.

Crumble the chocolate and mix it in.

Mash in the eggs and yoghurt.

Quickly incorporate the milk and transfer the mix to your pan.

Bake at 160C/320F until a skewer comes out clean.

Allow to fully cool before decorating.

And there are three nice recipes for some Summer fun!

What do you fancy cooking this Summer?

 

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.

I Tried To Make Chocolates (and it almost worked)!

So there are two recipes today: my own home minced meatballs and some chocolate filling that I used in my disastrous first attempt at chocolate making.

Meatballs rock, bacon meatballs rock more.

Having a mincer is awesome!

Ingredients for meatballs:

  • 500g pork
  • 200g bacon
  • 100g flour
  • 2 eggs
  • BBQ mix: 1tsp worcestire sauce, 1tsp soy sauce, 1tsp smoked paprika, chopped spring onions, 2tsp garlic paste, 1tsp salt, 1tbsp pepper

Ingredients for sauce:

  • 1.5tbsp garlic
  • 1tbsp basil
  • 1tsp mustard
  • 1tsp smoked paprika
  • 400g tomato passata
  • 300g broad beans
  • 200g spinach
  • salt and pepper to taste

Utensils:

  • mincer
  • chopping board and knife
  • pan

Recipe:

  1. Put the meats through the mincer. Mix in the other meatball ingredients and rest.
  2. Roll your meatballs as you heat some butter in a pan.
  3. Pan fry the meatballs on all sides to seal them. Put aside as they seal.
  4. Add the basil, garlic, mustard and paprika to the butter and stir into a paste.
  5. Reintroduce the meatballs. Pour passata on top. Allow to simmer.
  6. When the meatballs are cooked through, add the beans and spinach, turn off the heat and cover. Leave to finish in its own heat.
  7. Serve over pasta, gnocchi or noodles.

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Filling for chocolates, or for angrily licking off the spoon when your chocolates fall apart.

A friend has taken a course in chocolate making and is great at it. I’ve been watching a bit from the sidelines and bought myself a chocolate mould the other day, to give it a go. So my first attempt at chocolates looked like this.

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The second attempt went a bit better.

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But the filling is DELICIOUS.

Ingredients:

  • 1 cup rhubarb
  • 1 cup mango
  • 1/2 cup white sugar
  • 1/2 cup icing sugar

Utensils:

  • chopping board and knife
  • pot and wooden spoon
  • blender

Recipe:

  1. Clean, peel and chop the rhubarb and mango. Put in the pot on a low heat
  2. Once softened through, add the white sugar, keep heating and stirring, as though you were making jam.
  3. Add the icing sugar slowly and stir in. Take off the heat and leave to rest.
  4. Blend everything together. There should not be many lumps left anyway.

I put this in some white chocolates with walnut and some dark chocolates with a bit of brazil in the centre. 😀

TTFN and Happy Hunting!

 

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.