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.
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WWW. Beef Noodles and Cranachan.

The cooking lately has been very Jon-directed, largely because I felt I messed up a bit last week and wanted him to have whatever he wanted. So the big ones have been a beef noodles and salad meal and my first attempt at cranachan!

Black Pepper Beef Noodles and Salt and Vinegar Salad Recipes

Recipe 1: Beef Noodles.

First of all the beef noodles. We spied some reduced-price organic beef and Jon wanted to snap it up and make some black pepper steak, so that was what we did. 🙂

Ingredients:

[Makes 2-3 servings on its own, 5 servings with a side.]

-350g beef

-2 small onions

-4 cloves garlic

-200ml double cream

-2 servings rice noodles (soak or boil in advance)

-2tbsp butter

-black pepper to taste

-soy sauce to taste

Utensils:

-chopping board and knife

-frying pan

Recipe:

1: Finely slice the onions and mince the garlic.

2: Using 1tbsp of butter, lightly fry them until the onions are translucent and the garlic has lost its sharpness.

3: Chop the beef into small, evenly sized pieces. Add to the pan with the remaining butter.

4: Once the beef and onions are brown, turn up the heat and add the cream.

5: Once it has simmered a while, add the pepper, soy sauce and noodles.

6: Stir until the cream has reduced a bit.

Black Pepper Beef Noodles Recipe

Recipe 2: Salt and Vinegar Salad.

A perfect accompaniment for any BBQ, but also for this beef and noodles in black pepper sauce! Spotted some salt and vinegar potatoes in /r/food and improvised a recipe.

Ingredients:

[Makes 2-3 servings on its own, 5 as a side.]

-20 small salad potatoes (fit in a tablespoon)

-2 medium bell peppers

-1/2 an onion or 1 small onion, red or white

-3 carrots

-3 tsp salt

-1 tsp vinegar

-1 tsp chives or mixed herbs

-1tbsp butter

Utensils:

-chopping board and knife

-frying pan

-mixing bowl and salad servers

-grater

Recipe:

1: Melt the butter in the pan.

2: Slice each potato in half and place in the butter at a low heat.

3: As the potatoes cook, grate the carrots into the bowl.

4: Finely dice the onion. Add to the bowl.

5: Roughly chop the pepper. Add to the bowl.

6: Be sure to turn the potatoes!

7: When the potatoes are brown, add the salt and cook a little longer, to reduce moisture.

8: When they are cooked through and dry, toss them in vinegar and herbs.

9: Add the potatoes to the salad and mix thoroughly.

Salt and Vinegar Salad Recipe

Recipe 3: Cranachan.

This was great fun. Proper Celt food from Scotland. Saw it on a food show and had to try it because it sounded like something Jon would love. He says my end result needs less cream or less whiskey in the cream. He gives my serving a 6.5/8 and his own quantities a 7/8.

As the raspberries aren’t ripe here yet, I made it using our first batch of rhubarb pudding/jam.

[Makes 4-6 servings.]

For the rhubarb:

-6 thick stems

-3/4 cup white sugar

-1/4 cup palm sugar

-2tbsp butter

For the cream:

-300ml double cream

-80ml whiskey

-2tsp honey

-oats?

Utensils:

-chopping board and knife

-small pot and spoon

-large pot and whisk

Recipe:

1: Peel and finely chop the rhubarb. Place in the small pot and heat thoroughly.

2: Once the rhubarb is soft, add the sugars and keep heating.

3: Once it has melted, add the butter, stir and set to one side.

4: In the large pot, whisk the cream until it’s stiff.

Make a gap. If it doesn't close, it's ready.

Make a gap. If it doesn’t close, it’s ready.

5: Add the whiskey and whisk again until a peak is formed.

6: Stir in the honey.

7: If desired, add oats.

8: Serve with the jam at the base and the cream on top.

My choice of quantities and presentation.

My choice of quantities and presentation.

Jon's ideal mix: 2 digestive biscuits, 4tbsp rhubarb, 1tbsp cream.

Jon’s ideal mix: 2 digestive biscuits, 4tbsp rhubarb, 1tbsp cream.

And those are our favourite meals from this week! What were yours? Found any cool recipes lately?

WWW. Rich Risotto and Plum Tart.

Been a busy week for cooking. Risotto, mince stew, chicken, tarts, satay, bread, cupcakes…

Decided to write up the risotto, as I haven’t put  a risotto up before (I don’t think I have anyway), the plum tart and the walnut bread.

Risotto.

Ingredients:

(Serves 6.)

-300g rice

-3 parsnips

-6 medium carrots

-300g celeriac

-2 onions

-1 head garlic

-300ml double cream

-300ml red wine

-1tbsp sage leaves

-2tbsp salt

-1tbsp pepper

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Peel and finely chop the onions, celeriac, parsnips and carrots.

2: Peel and crush the garlic cloves. Place all the vegetables in the pot.

3: Add the wine and set to simmer.

4: Salt, pepper, add the cream and stir well.

5: Once the cream and wine have combined and become more fluid, add the rice. Add the sage and keep an eye on it, stirring to make sure the rice doesn’t stick.

6: If it boils low, add a bit of very hot water and keep stirring until the rice is cooked.

7: Serve with pan-seared chicken.

Bread.

Ingredients:

-500g flour and raising agents

-3 eggs

-150ml milk

-1 cup walnuts

-1tbsp nutmeg

-1tsp cinnamon

-1/4tsp cloves

-water as needed

Utensils:

-mixing bowl

-greased loaf tin

Recipe:

1: Mix the dry ingredients thoroughly.

2: Incorporate the eggs and milk.

3: Add water whilst stirring until the mix is runny and fluffy.

4: Bake at 160C for 45min, or until a skewer comes out clean.

5: Remove from tin and cool upside down.

Tart.

Ingredients:

For the base:

-200g flour

-100g butter

-100g white chocolate

For the top:

-2 fresh peaches

-2 fresh plums

Utensils:

-chopping board and knife

-mixing bowl

-greased or nonstick tray

Recipe:

1: Chop the chocolate into crumbs.

2: Mash the flour, butter and chocolate together. Use to line the tray.

3: Slice the fruit. Arrange decoratively on base.

4: Bake at 160C until the fruit is soft but not too discoloured.

5: Serve with cinnamon-sugar cream.

Forgot to ask Jon to borrow his phone for the good pictures today, so will post them tomorrow!

TTFN and Happy Hunting!

Stew of the Week and Cat Update.

First, a quick cat update. Meet Wallace/Wally:

Distracting him was the only way to photograph him, as the phone filled him with rage.

Distracting him was the only way to photograph him, as the phone filled him with rage.

He is now settled in the house. Still a little sneezy, but very comfortable in the kitchen. A bit cautious in the living-room and pantry/scullery, but that’s for the best, seeing as he isn’t allowed outdoors yet (scullery exits onto patio) and he’s only allowed in the living-room under supervision.

He’s also one of the tamest and most obedient cats I’ve met in my life. He understands the concept of “no” pretty well, in that it seems to mean “cease, desist and when in doubt hide under a table”. He has very good command of his hideously large teeth and claws and can play with our hands and feet and legs without injuring us. He’s only just getting the idea of toys and seemed confused when I told him off for playing with a computer wire. He will also look to us for permission before climbing on anything or scratching anything. The one thing we can’t get him to do is wait for food. Once he knows a certain smell is “cat food”, he will devour it the second it’s before him. Not enough patience to get him to wait.

Anyhow, now for this week’s stew: White Chicken Casserole.

Ingredients:

-5 chicken quarters

-6 small-medium potatoes

-2 stalks of celery

-1 small courgette

-1 cup of beans and peas

-400g cream cheese

-150ml double cream

-2tsp paprika

-2tsp pepper

-2tsp salt

Utensils:

-large cooking pot and wooden spoon

-chopping board and knife

-fork

Recipe:

1: Put some water with paprika in the bottom of the pot.

2: Bring it to a boil.

3: Skin the chicken quarters and add them to the water. Slice the potatoes and add them also.

4: Cover with water.

5: Once softened, remove the chicken and deflesh the bones.

6: Add the chicken meat, cream, cheese, chopped courgette and celery.

7: Salt and pepper the stew. Leave to boil.

Recipe Corner. Peaches-and-Cream Tart.

This is awesome. 😀

Ingredients:

-1kg/2.2lbs can of Del Monte peach slices in grape juice

-50g/1.6oz double cream

-400g/14.1oz rough flour; we used some spelt and some gari, but anything wholegrain or tuber-based should work

-100g/3.5oz butter

-3tbsp sugar

-cinnamon

-ginger

Utensils:

-mixing bowl and spoon

-baking tray

-frying pan and wooden spoon

Recipe:

1: Mix the flour and sugar.

2: Cut or mash in the butter.

3: Add water whilst stirring continually until the mass starts to form a ball or a stiff paste.

4: Pour 2/3 or 3/4 of the mass into a baking tray and spread evenly.

5: Put in the oven at 200C/390F until the base is somewhat firm.

6: Open the can of peach slices. Pour the grape juice into a frying pan. Layer the slices on the base.

7: Form the border around and slightly over the top of the peach slices.

8: Heat the juice until it’s simmering and slowly stir in the cream, cinnamon and ginger.

9: Continue cooking and stirring until the sauce is thick.

10: Pour the sauce over the peaches.

11: Bake at 160C/320F for 40min.

peachesandcream1

12: Leave to cool a little. Serve warm with ice-cream or cold with a dusting of icing sugar.

Yum. :D

Yum. 😀