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.


  • 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


  • mixing bowl and whisk
  • greased or nonstick cake tin


  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.


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


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


  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.

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.

We Found Venison and Wild Boar Salami In Aldi.

And here are two things we made with them!

Venison Salami and Eggs in Red Wine.


(Made 6 portions.)

  • 300g venison salami
  • 2 red onions
  • 1 head of garlic
  • 200g carrrots
  • 200g cabbage
  • 200ml red wine
  • smoked paprika, soy sauce, pepper to taste
  • 15 eggs
  • butter for frying


  • chopping board and knife
  • 2 frying pans


  1. Wash and shred the vegetables.
  2. Chop down the salami.
  3. Place all in the pan on a medium to low heat with a little butter and fry until soft.
  4. Season and add the red wine.
  5. Bring to a boil, turn down. Leave to simmer.
  6. Use a bit of butter to scramble the eggs.
  7. Once both pans are cooked through, mix the contents together on a low heat.

Wild Boar Salami and Pork Belly Stew on Pasta.


(Makes 4 servings.)

  • 400g meaty pork belly
  • 100g wild boar salami
  • 200g swede
  • 200g carrots
  • 200g onions
  • 200g parsnips
  • 1 head of garlic
  • 2tbsp chopped basil
  • 2 large broad leaf sage leaves
  • black pepper, rock salt, smoked paprika, cloves to taste
  • 200g dried pasta


  • chopping board and knife
  • 2 pots


  1. Chop the vegetables, pork belly and salami into equally sized cubes, or thin rings for parsnips and carrots.
  2. Just cover with warm water with the seasonings and bring to a boil. Keep on a medium heat until the vegetables are tender and the sauce is reduced.
  3. Cook the pasta once the sauce is ready.
  4. Serve the stew over the pasta with a sprinkling of cheese.

And that is what we have done so far with our wild salami!

Any ideas what do do next?


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. Blueberry Banana Pudding.

We’ve had other things, but for some reason I haven’t noted any of the stir-fries down, so they’re lost.

Here is a recipe for a protein-packed, carby pudding that lets me break my limits for carbs and dairy before lunch. :p

Blueberry Banana Pudding Recipe


-1 cup plain flour

-1 cup skimmed milk powder

-300g extra heavy cream

-4 eggs

-4 bananas

-1/2 cup blueberries


-mixing bowl and fork


-greased or nonstick baking tray


1: Mix the dry ingredients.

2: Incorporate the eggs and cream.

3: Slice the bananas.

4: Lightly fold in the fruit.

5: Pour the mix into the tray.

6: Bake at 200C until it rises and is brown at the sides.

7: Serve with cream or ice-cream.

Blueberry Banana Pudding Recipe 2

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.



-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil


-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.


1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.


-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats


-mixing bowl and fork

-greased or nonstick baking tray


1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.

WWW. Shakshouka with Spiced Bread and Plum Cake.

Oh dear, I fell asleep without writing this yesterday. 😦

The blog will see some more life again over the next few weeks, so looking forward to that.

Anyhow, yesterday I decided to break out our plum jam. It was well-sealed, had no smell and showed no signs of going off, plus, it was baked. Had it over 36 hours ago, so I’m almost safe in assuming it wasn’t hiding c. botulinum. :p

For now, here’s the recipes.


Recipe 1: Shakshouka.

Shakshouka is an African dish assumed to be of Tunisian origin that consists of eggs poached in a spiced tomato sauce. Delicious, nutritious, not very high in calories or carbs, so I’d recommend having with bread or rice.

Jon’s rating: 8/10. Or 8/8 because he really wants it again, even though it wasn’t amazing.


-1l chopped tomatoes

-5 medium carrots

-1 onion

-4 cloves garlic

-12g butter

-4 eggs

-1tsp Chinese five spice

-1tsp pepper

-1/2tsp paprika


-chopping board and knife

-vegetable peeler or shredder

-large frying pan


1: Use the vegetable peeler or shredder to thinly slice the carrots.

2: Finely chop the onion and garlic.

3: Place them in the pan with the butter and cook through.

4: Stir in the spices.

5: Make four holes in the sauce. Crack an egg into each.

6: Cook until the eggs are solid.

Recipe 2: Spiced Bread.

A lightly spiced loaf to go with heavily spiced foods.

Jon’s rating: 7.5/10


-350g self-raising flour or flour of choice with raising agents

-cold water

-2tsp cinnamon

-1tsp ginger

-1/4tsp cloves

-1/2tsp chilli


-mixing bowl and spoon

-greased or non-stick baking tray


1: Mix the dry ingredients. Add salt or sugar to bring the flavours out more.

2: Slowly stir in the water until the mix is fluid but stringy.

3: Pour into the baking tray.

4: Bake at 160C for 35min, or until a fork comes out clean.

5: Cool before serving.

Recipe 3: Plum Cake.


Made with my plum jam. Turned out not very sweet, so some sort of icing or serving with ice-cream may be an idea if you have a sweet tooth.

Jon’s rating: 6/10 cold, 7/10 warm.


-500ml plum jam

-300g self-raising flour or flour of choice with raising agents

-30g chocolate

-50g walnuts and brazils


-mixing bowl and spoon

-chopping board and knife

-greased or non-stick baking tray


1: Chop the chocolate, walnuts and brazils.

2: Mix in the flour and jam.

3: Pour into the baking tray. Bake at 160C for 35min or until a fork comes out clean.

And that’s what we had for lunch yesterday. 🙂

TTFN and Happy Hunting.

Wonderful Wednesday Wok. Tortilla and Brownies.

This week has been FAR too busy for someone sleeping so little. I’m going to need to pace myself a bit more, methinks.


Anyhow, this is what I made for Jon’s lunch yesterday. The vegetables appear mysteriously, but will be explained at the end of the week. [Part of a project. :)]

Recipe 1: Spanish Omelet with mixed veg and chicken.



-8 eggs

-around two bowls worth of mixed boiled vegetables

-1 chicken drumstick

-any bacon you have lying around

We got our chicken drumstick and bacon off a roast chicken I made as a mid-week meal. Here it is in all its glory:



-chopping board and knife

-large frying pan with heat-proof handle


1: Scramble four of the eggs and take them off the heat.

2: Add the stew and break down the chicken drumstick and bacon. Ensure an even spread.

3: Break the remaining eggs carefully over the mix. Make sure everything is surrounded by runny egg.

4: Cook on the stove-top until the sides are firm.

5: Place under the grill and cook until solid.

Recipe 2: Dark Chocolate and Walnut Brownies.

Abusing everyday flour lately has been having the obvious effect on my gut, so I’d recommend using something safer if you’re not used to much flour. Not making a substitution and eating less is not an option. These are delicious.



-400g flour

-75-100g butter

-3tbsp pure cocoa powder

-3tbsp sugar/honey/sweetener

-70g crumbled dark chocolate

-12 shelled and crushed walnuts


-mixing bowl and spoon

-greased or non-stick baking tray


1: Mix the flour, sugar and cocoa powder.

2: Add the butter and mash it in.

3: Add water, continually stirring until the mass holds together, but is pourable, like a syrup. Use warm water if the butter was hard to properly mix.

4: If you used warm water, let it cool. Mix in the chocolate pieces and walnut.

5: Pour into the tray.

6: Bake in a preheated oven at 160C for 35min, or until a fork comes out clean (of mass, the chocolate bits will stick to it!).

7: Serve with cream, ice-cream or a milky drink.