Dwarf Damson Tarts.

Called “dwarf” because this is the shortest pastry you can make without it being a crumble!

Ingredients:

For the pastry:

  • 200g sugar
  • 200g butter
  • 300g flour
  • 1 egg
  • cinnamon to taste

For the filling:

  • 300g damsons
  • 200g sugar

Utensils:

  • mixing bowl and fork
  • small pot and wooden spoon
  • tart tray, greased or nonstick

Recipe:

  1. Thoroughly blend the sugar and butter. Leave to rest.
  2. Stone and dice the damsons and put them in a pot on a low heat. Wait until they release some juice before turning the heat up. Stew them down as much as possible, and remember to keep stirring.
  3. When the damsons are fully softened, add the sugar and bring the mix to a boil. Set aside to cool.
  4. Mix the flour and egg into the sugar and butter. Divide evenly between 12 tart spaces and make sure the walls are reasonably high.
  5. Spoon some warm damson mix into each casing. Don’t overfill as any bubbling will make the tarts impossible to remove from the tray. They are far too short to withstand rought handling!
  6. Bake at 160C for 25 minutes. The casings should still be soft, but should not dent too easily.
  7. Fully cool before removing and serving.

These were awesome to eat and have motivated me to try and use up all my jam and pie-filling jars this year. Wish me luck! ^^

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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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.

Proteiny Low-Carb Tart Base.

I do get a few requests here and there to post more low-carb and high-protein foods. Ultimately, our diet is pretty low-carb, but the recipes aren’t much fun because there are only so many ways to say “vegetable omelette”, “avocado and egg salad” or “mince in wine sauce”.

BUT sometimes I do get a bit crazier with our proteins. So here’s a proteiny low-carb base for tarts. Can be made for savoury or sweet dishes, and used to lower the GI of open pies.

Ingredients:

Makes 1 thick or 2 thin 12 inch diameter bases.

  • 1 cup brazils
  • 1 cup walnuts
  • 3 eggs
  • 2tbsp peanut butter
  • 2tbsp flour
  • flavourings as desired

Utensils:

  • chopping board and knife (or food processor]
  • mixing bowl and fork
  • greased or nonstick baking tray

Recipe:

  1. Preheat the oven to 200C.
  2. Finely dice the brazils and walnuts.
  3. Mix in the other ingredients until a thick paste is formed.
  4. Pat into the bottom of the tray.
  5. Bake at 200C for 5-10 minutes.
  6. Cool.
  7. Use as a pie base.

We used ours with a filling of stewed rhubarb, apple and bananas, so not a low-carb result, but would be pretty cool with a ham and cheese filling, or a tuna bake filling too!

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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.

Preparing and Hosting MeatFeast V.

Seeing as we hadn’t seen C___ for a while, we decided it was time to invite him round for a MeatFeast before we were all busy with work, festivities and the likes.

1: The food.

The spread minus the pork and lemon chicken.

The spread minus the pork and lemon chicken.

The night before the MeatFeast I cut some ox heart off the main piece, defrosted some chicken limbs and a pork shoulder roll. I scored the pork fat and rubbed it with A1 Steak Sauce. I rolled the chicken quarters in honey, cinnamon, lemon and salt, then placing them in a bag and filling it with more salt, lemon and water to marinade. I placed the heart in a bag of water with salt, pepper and chili to marinade. I find that sandwich bags are more than sufficient for small marinades. I also scrubbed some potatoes.

The next morning, whilst the ox heart was simmering in pepper and cream, I started work on the tart.

Plum, Peach and Cream Tart.

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Ingredients:

-1 can peaches (or fresh peaches and juice, if you’re not feeling lazy)

-300g plum jam

-200g flour

-50g butter

Utensils:

-mixing bowl

-greased or nonstick baking tray

Recipe:

1: Mash the juice and butter together with the flour, leave to cool in the fridge.

2: Once cool, roll it out, fit it into the pan and bake in the oven at 200C until firm but not solid.

3: Spread the jam and layer the peaches.

4: Bake at 160C until the crust is solid.

I also prepared a batter for the potatoes and some chicken wings.

Batter.

Ingredients:

-3 eggs

-200g goose fat

-flour, salt and peppered as desired

Utensils:

-2 bowls

-blender

Recipe:

1: Blend the fat and eggs together.

2: Roll the dry potatoes and wings first in the fat, next in the flour.

3: Place in the oven or deep fat frier until cooked-through and crisp.

Meanwhile, a whole chicken, some lemony chicken quarters and a small pork joint were roasting nicely in the oven. At the very end I sauteed brussels sprouts in chicken grease.

About half the chicken, 1/3 of the pork, all the wings, half the heart, half the potatoes, 2/3 the sprouts and 3/4 of the pie was gone by the end.

2: The drinks.

It was early in the afternoon, C___ is not currently able to drink much and Jon was driving C___ home, so there wasn’t much drinking going off, at least not by our standards. We had some beer and energy drinks for C___ and some wine for Jon and beer for me to enjoy later.

Jon's modest glass of wine.

Jon’s modest glass of wine. Mug for scale.

3: The entertainment.

Again, due to the time shortage we didn’t do much. Watched a few of the Bouncer Channel videos and generally just chatted.

4: The setting.

Decorations were up, the house was warm and the food was kept on the coffee table in the middle of the room, away from the mess in the kitchen. Nothing more in particular.

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.

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

Yum. :D

Yum. 😀