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. ๐Ÿ˜›

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. Regal Bread and Butter Pudding. Lentil Lamb.

Time for this week’s WWW. And since Jon’s started his 10 day marathon, the best things we had were probably the greatest bread and butter pudding since the Supreme Bread and Butter Pudding and a hearty lentil stew.

Regal Bread And Butter Pudding.

This was basically bread and butter pudding, the cake version.

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To make this you need stale bread, one savory, one sweet. We used leftover roscรณn and crusty rustic loaf that we’d frozen specifically to make bread and butter pudding with!

Ingredients:

-1/2 a loaf of savory bread

-1/2 a loaf of sweet bread or cake

-4 large eggs

-10 tbsp sugar

-1/2 cup dried fruit

-1 cup milk

-1tsp cinnamon

Utensils:

-chopping board and bread knife

-deep baking tray, cake or loaf tin preferably (lined, greased or non-stick)

-mixing jug and fork (for custard)

Recipe:

1: Slice the breads into more or less equal triangles.

2: Alternating the bread type, pack them into the tin very tightly.

3: Layer the remainder on top and compress with your hands.

4: Separate egg whites and yolks. Pour whites right over the pudding, yolks into the jug.

5: Leave the cake to soak up the egg, pouring the milk on little by little to ensure it’s soaking in.

6: Sprinkle dried fruit on top. Dust with 4tbsp sugar.

7: Bake at 160C until the sugar forms a crust on top. Cool before slicing. Lightly reheat before serving.

8: Mix the remaining sugar with the yolks and cinnamon and chill for custard.

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Ours wound up with very little sign it had started out life as stale bread!

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Lamb and Lentil Stew.

As you probably spied in the above photos, we have been soaking legumes in a pickles jar and using quite a lot of them lately, or at least of the ones we both tolerate. Largely because they cook quickly, fill you up well and cheaply and are pretty easy to transport and eat fast if you’re busy. This week’s best use of lentils was lamb and lentil stew.

Ingredients:

-450g lamb mince

-300g dry lentils and split peas, soaked back to life

-1 cup stewed vegetables (celeriac, carrot, cabbage)

-1tbsp onion granules

-1tbsp salt

-1tbsp pepper

Utensils:

-pot and stirring spoon

Recipe:

1: Place the legumes in the pot. Add boiling water and simmer until tender.

2: Add the vegetables and seasoning. Simmer.

3: Lastly, once the legumes have soaked up almost all the water, add the lamb and heat through until cooked.

So that’s what we enjoyed the most in the past week. I already have a feeling next week’s best food will include our various ice-creams, but we’ll have to have a proper taste of them to be sure!

What’s the best thing you had this week? And good tips or recipes to share?

TTFN and Happy Hunting!

Meat Feast III.

The first two were with our friend C____. This one was with our friends G____ and A____.

C____ is usually here for the meat, the beer and the conversation, so I had to adjust the usual plan this time. We needed background entertainment, more interesting alcohol and a bit more flair to the cooking than relying on the magic of steak, fried eggs and a whole salted and peppered roast chicken.

Checklist:

-Tidy, well-decorated house.

-Good food, including a nice pudding.

-A reasonable, fairly gory film.

-Music or a show for backup entertainment.

-Alcohol of various forms.

-Last-minute dog-accommodation.

Step 1: Sorting the house.

Jon did most of this, as he tidied the living-room, made space on the table for the food and put away anything we’d left out on the furniture. On the other hand I had washed his bike earlier, so I guess he felt we needed to get square. Fair and efficient. ๐Ÿ™‚

I had to make sure I was cleaning up as I went, to avoid excessive buildup of dishes and surfaces to wash after the night. Basically, the kitchen was kept in as much of a semblance of order as is possible when you have guests.

Step 2: The cooking.

The food list and recipes were as follow.

Roast Ginger Chicken

We put some bacon on ours, to keep the juices in.

We put some bacon on ours, to keep the juices in.

Ingredients:

-1 chicken

-50g raw peeled ginger

-3tsp lemon juice

-2tsp powdered ginger

-1tsp chinese five spice

-1tsp paprika

-1tsp pepper

-1tsp cinnamon

Utensils:

-small cup and a spoon

-oven tray

Recipe:

1: Mix the ginger, pepper, five spice and paprika together with the lemon juice in the cup.

2: Once the paste is formed, spread it over the chicken. Make sure to get it over the back, under the skin of the breast and in the fold between the thigh and the body.

3: Dust the chicken with cinnamon and a little more pepper.

4: Dice the ginger and place it in the cavity.

5: Place in a preheated oven at 200C for 1h, or until the juices flow clear.

Roast Ginger Potatoes

Ingredients:

-600g potatoes

-the drippings and ginger from the chicken

-mixed herbs

Utensils:

-chopping board and knife

-the baking tray from the chicken

Recipe:

1: Slice the potatoes into chunks.

2: Roll them in the drippings and herbs.

3: Roast in the oven at 160C for 90min.

And remember to remove the ginger pieces! They look very much like the potato pieces and A____ got a mouthful of ginger. Hilarious though it was at the time, heed my warning.

Roast Leg of Lamb

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Ingredients:

-1 leg of lamb

-2tsp mint sauce (for home-made, mix 1tbsp mint with 1/2tbsp vinegar, 1/4tbsp salt and 1/4tbsp sugar)

-1tsp pepper

-1tsp salt

-1/2tsp ground cloves

Utensils:

-paring knife

-oven tray

Recipe:

1: Score any fat and the first 5mm of the flesh. Ours was pretty lean, so not much to score.

2: Rub in the pepper, salt and cloves.

3: Spread the mint sauce over the lamb, filling the slices.

4: Roast in a preheated oven at 200 for 90min.

Roast Carrots and Parsnips

Ingredients:

-1 large parsnip

-2 large carrots

-lamb fat from the leg of lamb

Utensils:

-potato peeler

-chopping board and knife

-tray from the lamb

Recipe:

1: Peel and top the vegetables.

2: Slice them into chip-sized pieces.

3: Roll them in the lamb fat.

4: Roast at 160C for 20min.

5: Roll or baste them again now they’re softer.

6: Roast for a further 35min, until done.

Lamb and Chicken Gravy

This is really good for making a soup or stew with the leftovers, too!

Ingredients:

-the fat from the lamb and chicken

-2tsp salt

-2tsp pepper

-5tbsp flour

-1 cup boiling water

Utensils:

-small cup and whisk that fits inside it

-gravy boat

Recipe:

1: Mix some boiling water and flour into a thick paste. Add to the fat.

2: Repeat until the flour has run out.

3: Add the remaining boiling water and stir in the salt and pepper.

4: Pour into the gravy boat.

Oyster Mushroom Salad

Ingredients:

-250g baked oyster mushrooms (should be crispy on one side and soft on the other, but not burnt)

-1/2 head of lettuce

-1/2 cucumber

-1/4 onion

Utensils:

-chopping board and knife

-serving bowl

Recipe:

1: Tear the lettuce leaves and form a bed.

2: Thinly slice the onion.

3: Roughly slice the cucumber and mushrooms.

4: Serve with an oil and vinegar dressing.

Deviled Eggs

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Ingredients:

-10 hard-boiled eggs

-5tsp chilli oil

-1/2tsp salt

-1tbsp thick cream

-1 pinch mixed herbs

-25g cheddar

Utensils:

-chopping board and knife

-2 mixing pots and forks

-teaspoon

Recipe:

1: Halve five of the eggs.

2: Spoon the yolks into one pot. Mash them with the fork.

3: Mix in the chilli oil and salt.

4: Spoon the mix back into the egg halves

5: Halve the other five eggs.

6: Spoon the yolks into the other pot and mash with a fork.

7: Dice the cheese into 10 small cubes. Place one in each egg.

8: Mix the herbs and cream with the yolks.

9: Spoon the mix back into the egg halves.

Banana-Custard Pudding

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Ingredients:

-4 ripe or overripe bananas

-50g raisins

For the custard:

-5 eggs

-300ml milk

-50ml double cream

-5tbsp sugar

For the pastry:

-200g butter

-300g flour

-1tsp salt

Utensils:

-mixing bowl and spoon

-chopping board and rolling pin (optional, I rolled mine by stretching it with my hands)

-small saucepan

-baking tray

Recipe:

1: Mix the flour and salt. Mash in the butter with cold water and stir until the dough is firm.

2: Roll it out, then into a ball and put it in the fridge. It should be ever so slightly streaky with butter.

3: Place 3 egg yolks and 2 whole eggs into a cup.

4: Stir in the sugar.

5: Warm the milk in a pan with the cream. Don’t let it boil.

6: Slowly mix the milk and the eggs.

7: Break/slice up the bananas and place them in the baking tray. Sprinkle raisins on top.

8: Pour the custard over the bananas.

9: Take the dough out and knead it.

10: Roll it or stretch it into just the right size and shape and place it over the banana custard.

11: Bake in a preheated oven at 150C for 90-120min.

12: Serve with plum and brandy ice-cream.

Leftovers abounded. It isn't a feast if your guests can finish everything, though. :p

Leftovers abounded. It isn’t a feast if your guests can finish everything, though. :p

Step 3: The film.

[WARNING: None of the entertainment is SFW or for kids.]

Seeing as we’d talked about it so much, Jon dug out “Frankenstein’s Army”, which is probably one of the bleakest films with the coolest monsters imaginable. This guy’s my favourite:

 

Step 4: Back-up entertainment.

Nearing the end we watched some anime clips. Namely this video from One Piece

And episode 12 of Bobobo-Bo-bo-Bobo.

http://www.watchcartoononline.com/bobobo-bo-bo-bobo-episode-12-english-dubbed

Jon seems to have this knack regarding keeping a conversation going. Then again, he has more empathy than everyone else in the room put together, so maybe that was it. However it was, he managed to avoid comfortable-but-boring silence overtake the evening on several occasions.

G____ and A____ also brought their dog with them, so that was fun.

Step 5: Drinks.

Served alongside pudding were the drinks. Jon had his usual warm brandy with orange and a vodka, A____ and I had a few G&Ts and rum and cokes.

Thankfully the gin was good, the rum was reasonable, the vodka was strong and nobody but Jon touched his favourite brandy, so all was well.

Step 6: Tidying up.

After a nice afternoon, we had quite a bit of tidying to do. Jon let us have the boiler on full even though it was night and did a lot of the washing-up.

Most of the dishes were done that night and everything else was tidied the next day. The lamb was made into a simple stew for me and the chicken was made into a Celt-food, oat-filled stew for Jon.

All in all, it was good. ๐Ÿ™‚

Supreme Bread and Butter Pudding.

The sweet bread got a little stale, so, as you do with stale bread, our options were toasting or bread and butter pudding. Seeing as the bread was very flat and I’d hate to get the toaster out to use it once, clean it and put it away, bread and butter pudding it was.

So, here’s the recipe for a Supreme Bread and Butter Pudding.

Ingredients:

-300-500g/10.6-17.6oz sweet bread

-50g/1.8oz raisins

-25g/0.9oz butter

-25g/0.9oz sunflower seeds

-30g/10oz sugar

-250ml/8.8floz milk

-50ml/1.8floz thick double cream

-3 eggs

-cinnamon to taste

Utensils:

-baking tray

-bowl and whisk

-saucepan or small pot

Recipe:

1: Break up the bread and spread it out in the tray.

2: Sprinkle the raisins and sunflower seeds over it. Add the butter. Dust with cinnamon.

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3: Break the eggs into the bowl and whisk with the sugar until evenly mixed.

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4: Warm the milk in a pan, stirring in the cream. Don’t allow it to boil.

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5: Slowly pour the milk into the eggs whilst continually whisking.

6: Pour the mix over the bread.

7: Pre-heat the oven to 180C/355F.

8: Put the pudding in the oven and turn it down to 150C/300F. Cook for 45min.

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9: Serve warm with ice-cream or custard. We had it with home-made plum and brandy ice-cream.

At the moment Jon’s coming down with something and this is the first thing he’s got down since breakfast, so it must be some sort of superfood.

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