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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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.

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. 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?

WWW. Lamb MeatFeast and what to do with the leftovers.

This week’s meatfeast was a touch more modest than they’ve been before. It did, however make a perfect lamb roast and the recipe is simple and just in time for Easter. Still, it was awesome and we ate well. So well I forgot to take photographs, so just trust me when I say it was quick, easy and delicious!

The lamb roast.

To make this dinner edible to our guests and usable in future cooking, we needed to avoid alliums, mint and bell peppers, as well as anything strong and distinct, like cloves or cardamom. A bit of a challenge, but here’s what we did.

Ingredients:

-1 whole leg of lamb

-800g/1lb beetroot and pumpkin, any combination

-2 small sweet potatoes

-1 large parsnip

-3tbsp salt

-3tbsp smoked paprika

Utensils:

-chopping board and knife

-large, deep baking pan

Recipe:

1: Lay the lamb horizontally across the pan.

2: Wash, peel and chop the beet, parsnip and pumpkin. Roughly even sizes.

3: Place the sweet potatoes around the lamb. Pack in with the other vegetables.

4: Dust everything with salt and paprika.

5: Roast at a medium temperature (around 160C) for an hour and a half.

6: Finish at 200C for 20 minutes.

7: Serve in the tray.

The crumble of rhubarb, apple and pear.

Funny and crude acronym intentional.

Wanted to make another apple and rhubarb crumble. Had some frozen pears to use up. It sounded funny so we went with it. Turned out delicious. Jon only regrets the lack of my raw custard on it!

Ingredients:

-2 pink lady apples

-2 small pears

-200g/7oz rhubarb

-300g/10.5oz flour

-200g/7oz unsalted butter

-100g/3.5oz lard

-50g/1.7oz soft sugar such as palm sugar/coconut sugar/brown cane sugar/molasses

-5tbsp granulated sugar

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Chop the apple, pear and rhubarb into roughly even sizes. Place in the tray.

2: In the bowl, combine the soft sugar, butter, lard and flour. Mix until crumbed.

3: Pour the crumbs on top. Spread out. Sprinkle granulated sugar on top.

4: Bake at 160C for 1 and a half to 2 hours.

The leftovers.

There were obviously no pudding leftovers. But there was quite a lot of lamb on the bone and some vegetables left, so I made it into a rough dahl-stew mix. Jon loves it and wants the recipe on here. 🙂

Ingredients:

-bone of lamb with plenty of meat

-some roast vegetables

-a head of broccoli

-600g soaked lentils (around 150g dry, but soak first!)

-1 green pepper

-salt, pepper, onion powder

Utensils:

-chopping board and knife

-large pot

Recipe:

1: Chop the lamb off the bone. Place the lamb and lentils, including the lamb bone, in the pot with some very hot water.

2: Add the vegetables on top so the water doesn’t cover them.

3: Boil until the lamb and lentils are combined. Stir in the now steamed vegetables.

4: Stir in the seasonings and serve.

And that was what we had for MeatFeast!

What was the best thing you had this week? What if your plan for Easter Sunday dinner? Would love to hear about it!

TTFN and Happy Hunting!

WWW. Rhubarb&Apple Crumble, Mascarpone Sauce.

The best main and best pudding we had this week! The crumble is a lower sugar twist on a classic and the mascarpone sauce is so easy, you won’t believe it!

Mascarpone Sauce.

If you’ve never made a rich and creamy tomato sauce from scratch, this is amazingly rewarding.

Ingredients:

(Serves 6-8.)

-1kg/35oz chopped tomato

-80g/2.8oz mascarpone

-1 large onion

-3 cloves garlic

-1/2 a jalapeno chili

-butter or another cooking fat

-herbes de provence

-black pepper

-salt

-assorted vegetables

Utensils:

-chopping board and knife

-pot

Recipe:

1: Finely mince the onions and garlic. Fry in the fat.

2: Once browning, add the tomatoes and the herbs, bring to a boil and then turn down to reduce.

3: Once all the flavours have blended, add the mascarpone and chili.

4: Simmer.

5: Chop your vegetables and cook them in the sauce.

The one pictured is with broccoli, savoy cabbage and parsnip. I topped mine with hard boiled eggs and Jon topped his with peppered fried mince and bacon.

Mascarpone1

We actually enjoyed it so much that I recently made another one, with olive oil, red onion, loads of red peppers, some green pepper, mushrooms, broccoli stem and butternut squash. I absolutely recommend that one, as the butternut squash melts into the sauce, thickening it even more and the sweet peppers make it unbelievably sweet contrasted with the spice of the chili. An amazing burst of flavour.

Apple and Rhubarb Crumble.

An old classic I made almost properly.

Ingredients:

(Serves 4-6.)

-2 large stalks of rhubarb

-1 large cooking apple

-60g/2oz flour

-60g/2oz butter or another fat

-20g/0.7oz palm sugar, honey, molasses sugar or maple syrup

-cinnamon

Utensils:

-chopping board and knife

-mixing bowl

-baking tray

Recipe:

1: Remove all leaf from the rhubarb (poisonous!) and the core from the apple. Clean your chopping board to be on the safe side.

2: Cut the rhubarb into small segments and the apple into similarly sized cubes. Place in the tray.

3: In the bowl, mash the fat, flour and sugar with your fingers until golden crumbs are formed.

4: Sprinkle over the apple and rhubarb. Bake at 200C/390F until crisp on top.

5: Dust with cinnamon and serve.

Crumble

And those were our favourite main meal and pudding this past week!

What have you been cooking? What was the best thing you ate all week?

TTFN and Happy Hunting!