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.
Advertisements

How To… make some quick Christmas treats.

I think it’s safe to say that everyone is a bit pressed for time this season. So what’s worse than remembering you have no goodies to give guests or passersby? Of course, we can always buy a few, but if you want to stand out and cut costs in a relatively stress-free manner, here are some super quick treats to make.

1: Shaped Flapjacks.

Simple, quick, can add as much or as little as you like.

Ingredients:

  • 1 cup oats
  • 1 banana
  • 1 egg
  • an equal balance of wet and dry fillers

Recipe:

  1. Mash all the wet ingredients together.
  2. Fold in the dry and stir until smooth.
  3. Pour out into a flat baking tray.
  4. Bake until firm but springy.

Then, just use a cookie cutter to cut them into adorable shapes!

2: Cocoa Dusted Meringues.

Meringues are actually really easy to make and the cocoa dusting makes them extra luxurious.

Ingredients:

  • 3 egg whites
  • 175 caster sugar
  • 2tsp sweetened or unsweetened cocoa powder

Recipe:

  1. Heat the oven to 140C.
  2. Whisk the egg whites until peaks form, but its still smooth.
  3. Slowly whisk in the sugar.
  4. Place dollops on baking paper on a baking tray. Put in the until pale and dry.
  5. Air cool. Lightly sieve cocoa over the top.

To mix and match, try making cocoa or caramel meringues and dusting with white chocolate.

3: Woven Biscuit Baskets.

More of an arts and crafts than a culinary crafts person? Make some simple sugar cookies and cutesy them up by handing them out in these adorable baskets!

Link.

4: Cute Biscuit Jar.

Or you could also look up some cute ways of decorating mason jars and candle jars to become snack-containers to give to friends and family.

5: Snowman Ice-Cream.

An adorable pudding you don’t need to make on the day!

Instructions:

  1. Roll out two or three differently sized ice cream balls per snowman. Pick a pale ice cream!
  2. Stack them up.
  3. Use raisins or chocolate chips for the eyes and buttons, maybe the mouth.
  4. Use strips of candy and fruit for a scarf and the mouth if you didn’t do it in raisins or chocolate chips.
  5. Use a round slice of chocolate wafer and a round chocolate (like a peanut butter cup) for a hat.
  6. Use thin slices of wafer for arms.
  7. Put back in the freezer until needed!

6: Festive Fruit And Cheese.

For something simple and adorable, make a festive cheese board.

Instructions:

  1. Lay out crackers and sliced hard cheeses in triangles until you’ve formed a tree.
  2. Sprinkle crumbly cheese for snow on the ground.
  3. Make a snowy log of goat’s cheese.
  4. Decorate your tree with half grapes (baubles) and ribbons of apple and pear (streamers).

And those are a few quick snacks to hand guests at parties and passing friends these holidays! Cute, cheap, festive, simple.

TTFN and Happy Hunting!

WWW. How hard are mince pies?

Not very, unless you overbake them. :p

But, in all seriousness, this English classic is very easy to make at home and absolutely delicious.

My own recipe is a secret, which is secret, will be kept secret and not be secretly or discreetly disclosed.

Best Simple Mince Pie Recipe 0

However the general outline of how I make mince pies is free for anyone to experiment with.

You will need:

  • 500g raisins or sultanas
  • 500g mixed dried fruit (preferably including candied peel)
  • 500ml applesauce
  • cinnamon, nutmeg and cloves to taste
  • 500g flour
  • 1 egg
  • 300g butter
  • water
  • 1 beaten egg
  • sugar for dusting
  • rolling pin
  • greased/nonstick tart/muffin tray
  • mixing bowls

Recipe:

  1. Mix the dried fruit, applesauce and spices together. Add around 50-200g of sugar if you think the mix isn’t sweet enough.
  2. Rest the mix as long as possible. Overnight or 12h is fine, but 48h allows for some real richness.
  3. Best Simple Mince Pie Recipe 1
  4. Make a thick, stretchy pastry mix with the flour, egg, butter and a little water. Chill for 30-60min before use.
  5. Best Simple Mince Pie Recipe 2
  6. Preheat the oven to 160C or 180C fan.
  7. Roll out the pastry at least 1/8 of an inch for small (tart tray) pies and 1/4 of an inch for deep fill (muffin tray) pies. I made the mistake of using 1/8 inch pastry for both and the deep fill ones were not as excellent.
  8. Cut circles for the base. Push them into the grooves in the tray.
  9. Fill your pies, leaving a bit of a rim of pastry visible.
  10. Brush the rim with beaten egg before adding circles of pastry for the top.
  11. Brush the whole pie with egg and sprinkle granulated sugar on top.
  12. Bake for 20-30 minutes, or until the tops are golden and crumble juuust a little bit when pressed.
  13. Remove from trays and fully chill.
  14. Serve with wine or custard.

Best Simple Mince Pie Recipe 3

Best Simple Mince Pie Recipe 4

And feel free to mix and match the recipe! My own mix has another two to three ingredients and a specific spice balance. Jon normally despises mince pies, yet these ones received a 6/8 (an honourable 7 as he doesn’t like most mince pies). And friends and family seem happy enough with them too. Find your own perfect balance to enjoy!

TTFN and Happy Hunting!

12 Treats to Make Before Christmas.

In a month and a half, we will be getting ready for a Christmas dinner. Maybe sooner if you’re holding a few events for friends before the day! And harvest season is coming to an end, with frosts quickly advancing and only a few baskets and boxes of fresh produce left. Soon there will be turnips, parsnips, some berries and that’s about it.

So why not take advantage of the last few batches of harvest and make some amazing food to preserve for our dinner tables over Christmas? Here are twelve of my favourites.

1: Plum pie filling.

The last few batches of plums should be dewey and bursting with flavour round about now, but they won’t last until December. Make the most of them and make a thick plum jam to can and preserve until Christmas.

2: Pumpkin ice cream.

Cook down some pumpkin flesh with a bit of sugar and a lot of cinnamon, nutmeg and allspice. Stir it into cream, drizzle with melted toffee, top with walnuts, freeze and forget about it for a month and a half.

3: Christmas pudding.

If you didn’t feel confident enough to cure your English Christmas pudding for six months, you can always make one now and hang it up in cheesecloth in the pantry to cure just a little bit.

4: Cranberry sauce.

Bring a few bowls of cranberries to a simmer until the juices escape. Strain and keep the liquid. Add a cup of sugar for each cup of cranberry juice. Boil for a few minutes and then can it to save for roast dinners.

5: Mincemeat.

If you want to make your own mince pies, now’s the time to make mincemeat from fresh and dried fruits, to cure and ferment a bit by December. Chop up half fresh, half dried fruits, mash with flour and plenty of brandy, heat, can and leave in the fridge until needed.

6: Pumpkin chutney.

All that remaining pumpkin and pumpkin rind can also be used up efficiently! Chop it roughly and cook it with plenty of sugar, some salt and some vinegar. Maybe a little chili too. Then, bring to a boil and can it. Keep in the fridge until needed.

7: Glacé fruit.

If you have a lot of fruit and time on your hands, you could try and make glacé (candied) fruit ready for cake toppings and snacks. You need 1lb of sugar for every 2lbs of fruit. You boil the fruit in a pan of water several times before adding the sugar to coat it.

8: Marzipan.

From stollen, a traditional German Christmas cake made with a marzipan filling, to your cheeseboard, this rich and tasty almond treat is worth making in advance.

9: Applesauce.

Essentially, apple jam. Boil your apples down with 1/3-1/2 sugar and can for later use.

10: Pear confit.

Bake pears and onions with oil and salt until soft. Bring to a high heat in a saucepan. Can, refrigerate and save.

11: Elderberry wine.

With the last of the elderberries, consider making your own elderberry wine to wow your guests at the dinner table. It is simple and doesn’t take long to ferment.

12: Sloe gin and cherry brandy.

Or, if you’re not that adventurous, get a bottle of gin and place a few sliced sloes in it and a bottle of brandy to fill with cherries.

And those are my top twelve things to make in time for Christmas! What other treats do you like to prepare early?

TTFN and Happy Hunting!

How To… make any ice cream.

Everybody loves ice cream. Or should. It’s a delicious frozen treat. It can taste of whatever you want it to. The only pity is that the best ice creams are sort of expensive.

Well, here I am to remedy that! I love making ice cream at home and it’s so simple and easy that you’ll wonder why you didn’t make it before.

1: The cream.

For your ice cream you need a creamy base. This doesn’t actually have to be cream, believe it or not. Just something that’s thick and smooth at room temperature.

Some ideas:

  • double cream
  • hand-whipped cream
  • evaporated milk
  • coconut cream
  • nut butter
  • mashed bananas
  • mashed avocado
  • frosting
  • blended persimmons

Again, anything that’s thick and creamy at room temperature.

2: The jam.

The second stage is the sweet or flavoured element. It doesn’t have to be a literal jam, but it needs to have a runny consistency and a strong and pleasant taste. This could be anything. You can even make a savoury ice cream if you want.

Some ideas:

  • jam
  • honey
  • smoothie
  • ganache
  • chocolate spread
  • nut butter
  • sauce

Anything that is runny but not liquid and adds taste.

3: The extras.

A teeny, tiny bit of something for taste. Can be anything as long as it doesn’t ruin the consistency of the ice cream.

Some ideas:

  • herbs and spices
  • essential oils
  • alcohol
  • nuts and seeds
  • fruit juice
  • honey and other sweeteners
  • salt

4: Blend.

Take a blender and mix the three elements together. Pour into a freezer-safe tupper.

5: The toppings.

A bit of colour, texture and flavour to sprinkle on top. Something light and contrasting.

Some ideas:

  • nuts and seeds
  • fruit pieces
  • berries
  • melted chocolate
  • melted toffee
  • candy bars
  • leaves
  • salt
  • pieces of ginger or cinnamon

6: Freeze.

Once you’re happy with how it looks and tastes, put it in the freezer for at least 24h.

7: Lightly defrost.

Some cream bases freeze very hard. Others freeze very softly. Make sure that it is perfectly scoopable before you try and serve.

8: Serve.

Dish it up, maybe with extra toppings.

Consume within four months for best taste.

17 Random Questions.

Saw this over at Dorkchops’ blog and decided I may as well give it a go for something fun.

1. How did you get your blog username?

Jon and I were chatting about my blog I was starting to keep me on track with my objectives and after I explained the pokemon section (sidebar), I asked what I would be if I were a pokemon. The response was “a Slaviswife”, so it started as the provisional name and it stuck. From that and the theme of self-betterment, I got “Your Wife Is Evolving”.

2. If you could change your name to anything, what would it be and why?

My real name? I actually changed it. My parents are apparently cool with that, because my original name was very long, complicated and hippie, whereas I’m not really that way inclined. I chose my new name based on family surnames and a first name that is used a lot in the family and has a meaning I relate to.

3. If you could go back and give your younger self advice, what would it be and why?

It isn’t really worth your time. You can do well at almost anything you want to. So stop worrying about paperworks, qualifications and social standards. Just keep doing what you like and things will work out.

4. How old were you when you first learned how to blow a bubblegum bubble?

Probably around six or seven. We weren’t regular candy eaters as young children.

5. What did you want to be when you were little?

When I was very little I wanted to be a dog rather than a human because it looked easier and I liked them more. When I grew out of that stage I wanted to be a painter or a writer.

6. What do you order at Starbucks?

The directions to the nearest decent coffeehouse with WiFi.

7. When’s the hardest you’ve ever laughed?

Jon makes me laugh pretty much every day. He’s probably not to everyone’s taste, but we seem to sync very well in terms of daft, dark and dirty humour.

8. If you could play any musical instrument, what would it be and why? 

The violin. Sharp sounds, melancholy and the general weight of it are wonderful.

9. What’s your favourite thing to do when your upset?

Play very loud, very fast techno or vocaloid-style music and pace. It evens my temper and gets me calmed down enough to refocus on work.

10. What’s your favourite movie?

“The Duty Pharmacist” or “May”. Very, very dark and gruesome in quite a sweet, kookie manner. Like “The Addams Family” was an actual horror film. I have no idea why more people haven’t seen them.

11. What’s one food you can’t live without?

Pork. My go-to meat. Cheap even when it’s well reared, tasty, high in fats, sweet tones, nice raw or cooked.

12. What is your favourite dessert?

Very dark chocolate on or in anything, or on its own.

13. Favourite pizza topping?

BBQ sauce.

14. Would you rather have the super power to read minds or to become invisible?

Become invisible. The sort of person whose mind I’d most like to read are either people who are pretty transparent anyway or people whose mind I would not like to read the remaining 99% of the time. Becoming invisible would be handy when I am in introvert-mode, for my hunting and for when society collapses and I have to raid places.

15. What did you do last for your birthday?

Stayed home with Jon and enjoyed the peace and quiet.

16. If you could have one personal “selfish” wish, would would it be?

Elective immortality. I can’t die unless I actively choose to.

17. If you were a pokemon, what would you look like? And what would you be called? 

Well, it would have to be Slaviswife again. I would probably be something far too pink with some weird, creepy, mutant parts, like visible bones or enormous fangs, and puppy-like features here and there.

And those are 17 totally random questions answered.

Your turn!

TTFN and Happy Hunting!

WWW. Spring Lamb, Nutty Bread, Ice-Cream.

Apologies for not being around as much! Due to exam-panic among GCSE students, I’ve been very busy so non-scheduled posts and comments sat on the back burner for a while.

I have now scheduled Wednesday and Friday afternoons as blog time, for working on the Wok, FitFriday, processing comments and working out next week’s posts.

This week, making the most of the good weather, the best meals were a light lamb stir-fry with fresh spring veggies, some nutty bread I made for Jon to have burgers in and apple and rhubarb ice-cream! Bonus recipe: Summer Fruit Punch.

Recipe 1. Apple and Rhubarb Ice-Cream.

Ice Cream-Apple And Rhubarb, Peach, Elderberry

Ingredients:

(Makes 1L.)

-500ml double cream

-1 large cooking apple

-1 small sweet apple

-2 cups rhubarb stems

-2 cups sugar

Utensils:

-chopping board and knife

-large pot and spoon

-heat-resistant and freezer-safe mold

Apple and Rhubarb Ice Cream Recipe2

Recipe:

1: Finely chop the apple flesh, removing the core and stem.

2: Peel the rhubarb.

3: Finely chop the rhubarb, careful to remove the leaves and, where no leaf is visible, the top of the stem.

4: Place in a pot without water at a low heat until they secrete fluid. Turn the heat up to medium.

5: Once the fruit is soft and losing shape, add the sugar. Stir continually from now.

Apple and Rhubarb Ice Cream Recipe

6: Cook until the fruit is a paste like applesauce.

7: Pour the mix into the mold. Add the cream and stir until combined. Freeze.

Recipe 2. Nutty Burger Buns.

Walnut Burger Bun Recipe

Ingredients:

(Makes 4.)

-300g flour and raising agents

-1 cup sunflower seeds, flax seeds and walnuts

-warm water

-1tsp salt

-1tsp pepper

Utensils:

-mixing bowl and spoon

-baking tray

Recipe:

1: Mix the dry ingredients well.

2: Slowly incorporate the water until the mix feels a bit too dry. Look for a single mass with some flour falling off and slight crustiness.

3: Work the dough until it feels smooth and elastic.

4: Form 4 flat, 1″ high discs. Leave to rise on the baking tray.

5: Bake at 140C until they bounce back when you poke them.

6: Turn upside down to cool.

Recipe 3. Spring Lamb Stir-Fry.

Spring Lamb Stir-Fry Recipe

Ingredients:

(Serves 3-5.)

-500g lamb mince

-2 cups cauliflower leaves

-1 yellow or red bell pepper

-400g bean sprouts

-200g cannelini beans

Utensils:

-chopping board and knife

-frying pan or wok and spatula

Recipe:

1: Pan-fry the lamb until browned. Its own fat should suffice.

2: Chop the peppers and leaves. Add, alongside the bean sprouts.

3: When the leaves start to wilt, add the beans and heat through.

Recipe 4. Summer Fruit Punch.

Ingredients:

-double shot of gin or brandy

-frozen fruit (do not defrost)

-lemonade

Recipe:

1: Place everything in the glass. The lemonade and alcohol will bring out the berry taste and the frozen berries will chill the drink.

2: Enjoy.

And those are our favourite recipes of the week!

What’s been cooking at your place?