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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WWW. BBQ “Fried” Chicken and Pumpkin Banana Cake.

Another skipped week for WWW and FitFriday. Oh well, if I’m going to be lazy with something it may as well be writing and not something with “work” in it, like work, housework or my actual workouts.

Anyway, back on track this week with the best recipes of the week: baked “fried” chicken and a pumpkin and banana cake.

Banana Pumpkin Cake 2

Recipe 1: Pumpkin Banana Cake.

Ingredients:

[Serves 8.]

-6 bananas

-400g pumpkin

-300g flour and raising agents

-1/2 cup chopped brazils

-8 whole brazils

-50g butter

-1 egg

-5tsp cinnamon

-1tsp nutmeg

-1tsp ginger

-1/4 tsp cloves

Utensils:

-mixing bowl

-blender

-greased or nonstick cake pan

Recipe:

1: Blend the bananas, pumpkin and butter in a bowl. You may need to cook or freeze and defrost the pumpkin first to soften it, depending on the variety. Ours was frozen from Autumn and needed using up badly.

2: Stir in the egg and spices until the consistency is smooth again.

3: Add the chopped brazils and stir through. Pour into the tray.

4: Carefully press the eight brazils into the cake mass at an even distance from each other. They need to be quite deep but not buried!

5: Bake at 200C until a knife comes out clear. How long will depend on your tray and oven, but probably no more than 45 minutes.

6: Serve with spiced cream, icing, butter or peanut butter.

Banana Pumpkin Cake.

Recipe 2: Baked BBQ “Fried” Chicken.

Ingredients:

[Serves 4.]

-8 chicken pieces

-1/2 cup eggs

-1/2 cup BBQ sauce

-200g flour

-3tbsp paprika

-1tbsp onion granules

-2tbsp salt

Utensils:

-two wide-edged mixing bowls

-fork

-greased or nonstick flat tray or grill

Recipe:

1: Mix the BBQ and eggs in one bowl.

2: Mix the flour and spices in another.

3: Dry each piece of chicken carefully.

4: Dip each piece of chicken in the egg mix first before rolling it in the flour. Set aside.

5: Once they’re all dipped, go through them again to give them a second coating. Place on the baking tray.

6: Bake at 200C for 35min, or until the skin is crispy. The chicken fat should fry the skin on its own for you.

Our first batch turned out a little floury, but it was so good we forgot to take a picture of the second batch!

BBQ Fried Chicken

And those were our two favourite recipes for the week!

What have you been cooking and/or eating lately?

TTFN and Happy Hunting!

How To… make a great salad.

At the moment I am living off salads. Love them. But too often people go wrong with salads, especially for weight loss. Either they’re just a pile of tasteless leaves or they’re so swimming in dressing, croutons, mayo, cheese or other calorific foods that they’re no better than any other lunch.

Personally, I primarily use salads to get some vitamins and minerals, some pickles, some fluid and other assorted things into my diet and only secondarily use them as a calorie-control method. Still, by using these techniques you should be able to make a largely raw, plant-based, low carb, low fat, low calorie salad that is also textured, flavourful and filling.

Step 1: Your base.

The first thing you need is a base of greens. Fill almost the entire bowl with greens. I like using lettuce, spinach and finely sliced cabbage, but all mild-tasting, leafy greens are good.

Step 2: First layer of texture and flavour.

Skip the croutons and crunchies. Leave the nuts and cheeses for now. What we need to add is around a fistful of onion, pickles, celery, carrots, etc per serving. Good quality tomatoes, radishes and watercress is also part of this category. The best bet is something crunchy and something strong, so a fistful of onion on its own, or half a fistful of carrots and half of pickles. Make sure these are all very finely diced.

Step 3: Booster texture and flavour.

This is literally a pinch of something. Maybe chopped chilies, sunflower seeds, fresh basil or pomegranate seeds. Not even enough to make a calorific impact, just for visual stimulus and a little variety of texture and flavour. Some things from the first layer can be added here in smaller quantities, but many boosters are just too rich, calorific or textured to use as the first layer.

Step 4: Topper. [Optional.]

You don’t need a topper. You can just have the salad as-is, or with the dressing. But, if you want to feel a little fuller for longer, then a topper may help. Pick something rich in protein and moderate to low in fat and carbs. Keep the portion fairly small. So a handful of walnuts, 20g of cheese, 50g of lean meat or a boiled egg. Increase if you need more calories or protein, decrease if you want a little bit but don’t want to eliminate it entirely.

Step 5: Dressing. [Optional.]

This is the bestest way to make a very low calorie dressing that helps you digest, adds lots of flavour and keep you healthy.

1 part (olive, coconut) oil to 3 parts (white, cider, balsamic, brown, rice) vinegar.

1-2tsp dry herbs (thyme, parsley, oregano, basil, rosemary, mint, etc) and spices (chilli, garlic powder, onion powder, pepper, anis, cumin, etc); any mix

1tsp mustard (fresh, raw, unsugared, unsalted if possible)

1-2tsp honey or sweetener (agave, stevia, coconut, sugar, cane, etc)

Put all the ingredients in an empty jar and shake until well mixed. Shake before pouring every time. Around 300ml makes enough for 6-8 well dressed salads or 8-12 lightly dressed salads.

And that’s how I make my salads. Some examples, to give you an idea.

Spicy surprise.

Base: lettuce and savoy cabbage.

Layer 1: onion.

Layer 2: chillies.

Topper: 50g cambozola cheese.

Dressing: brown vinegar, olive oil, smoked paprika, onion powder, dijon mustard, honey.

Pork salad.

Base: lettuce.

Layer 1: onion, pickles.

Layer 2: chillies.

Topper: 100g roast pork.

Dressing: brown vinegar, olive oil, onion powder, salt, dijon mustard, honey.

Light salad.

Base: lettuce, spring cabbage.

Layer 1: tomatoes.

Layer 2: onion.

Dressing: brown vinegar, olive oil, salt, pepper, american mustard, honey.

Egg salad.

Base: lettuce, spinach, cress.

Layer 1: tomatoes.

Layer 2: onion.

Topper: hard boiled egg.

Sweet salad.

Base: lettuce, spring cabbage, cress.

Layer 1: tomatoes.

Layer 2: pomegranate seeds and orange bits.

Dressing: balsamic vinegar, olive oil, onion powder, salt, palm sugar.

Hopefully that gave you some great ideas for light Spring and Summer salads!

What about you? What are your favourite salads? What is your biggest issue with salads? Do you prefer them sweet or spicy? Are you all about the greens, all about the fruit or all about the starch? Leave your thoughts, ideas and recipes in the comments.

TTFN and Happy Hunting!

WWW. Meatloaf and Banana Pancakes.

This week’s lunch was made in a bit of a rush. I forgot to get enough bacon, so I had to hurry to the shops to get another pack. Still, all turned out well.

 

Recipe 1: Meatloaf and Veggie Chips.

Ingredients:

Meatloaf serves 6, chips serve 2.

-300g/10.6oz parboiled potatoes

-300g/10.6oz mince

-6-8 rashers of bacon

-2tsp salt

-1tsp paprika

-2 large parsnips

-1 small sweet potato

-2tbsp olive oil

Utensils:

-chopping board and knife

-mixing bowl and potato masher

-1 deep cake tray

-1 flat oven tray

Recipe:

1: Peel/wash and slice the parsnips and sweet potato.

2: Put in the flat tray, toss in olive oil and place in the oven at 200C/390F for 15min.

3: Mash the potato, mince, salt and paprika together.

4: Lay the bacon strips along the base of the deep tray.

5: Pour the mince and potato mix into the bacon. Fold over any loose ends of bacon.

6: Place in the oven alongside the chips. Lower to 160C/70F. Cook for 30min, or until the chips are brown and the loaf is cooked through.

7: Serve with goat’s cheese or mustard (or both!).

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Recipe 2: Paleo Pancakes.

A really simple recipe that I love but Jon isn’t sure of.

Ingredients:

Serves 4.

-3-4 small bananas

-2-3 large eggs

-2tsp cinnamon

Utensils:

-mixing bowl and blender

-frying pan (nonstick or greased)

Recipe:

1: Blend the eggs and bananas together.

2: Fry either as small pancakes or one huge one.

3: Serve with cream and berries.

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