what to do with egg yolks?

After my little cooking escapade last night and my son deciding (this afternoon) he wanted to make his own meringue to eat, I now have 5 egg yolks sitting in my fridge.
Now I hate throwing things out if they can be used elsewhere, so I went back to my trusty friend taste.com.au to see what they had on offer.

I am also a sucker for decent mayonaise, especially the egg yolk home-made style ones. Completely bad for you but totally delectable. Eggs, oil and seasoning. Perfect! Now how hard can it be.
I’ll have a go. You gotta try everything once.

The recipe is:

2 egg yolks
2 tspns lemon juice
1 tspn mustard powder
1/2 tspn sea salt & pink white pepper
1 cup olive oil.

Whisk eggs and seasoning together in a glass or ceramic bowl.
Add half the oil in a slow drizzle (they said a teaspoon at a time) whisking all the time.
Add the rest in a constant drizzle til mixed.
This should take about 15 minutes and give your muscles a good work out, or you can pike and use an electric mixer instead.

Now, as I have 5 egg yolks I’ll need to double it + some. I don’t have mustard powder so I’ll leave it out.
The only review written says they added extra lemon juice and some castor sugar as the original wasn’t to their liking so we’ll keep that in mind.

Halfway through the oil.. Looking good.

Wow. I like my mayo, but holy hell there is a lot of it. Thinking a few friends might get a present from me tomorrow.
So, how did I go. Well I added more mustard, garlic and lemon juice, and tossed in a small amount of sugar as well. And didn’t use all the oil, there was about 1/3 cup left over. Next time I will follow the recipe closer and see if the results are much different. All up I am pretty happy. It was a challenge and if it worked then that’s a bonus for everyone.

not the most artistic of pictures, but here it is. While it does not look the same as the picture on the website, it tastes really good. I just hope my friends feel the same way.  Dammit, I’m now thinking of hot crunchy wedges. And half past nine is not the time to want that sort of food, maybe tomorrow night…

Have you eve made mayo from scratch, do you like this style?
Jen

Raspberry custard meringue tart

I had one of those crazy baking moods this evening. Which was to be expected really after spending the day steering wayward clothes, shoes and other paraphernalia in the right direction. I needed some creative outlet from that.
So while I’m roasting spuds, and attempting to make chicken burgers I also made an apple lattice pie, and cooked up some raspberries ready to make something out of.

Apple pie

This was really nice, and the recipe is just a basic thing from my favourite website.

The raspberries proved to be something else again, recipe wise. I looked for a basic pie or tart but all I found was custard or frozen ice cream desserts. It would have to be custard then.
Not finding what I wanted I decided to do my own thing.
So a raspberry custard meringue pie as compared to a lemon meringue pie….

The pastry is neat this time round although it shrunk a bit too much on blind baking.




(Note: don't try and eat ceramic pastry weights like my sister did, they're not so good and you might break your teeth).

Does this look like I would keep food in here..?

Pastry is done, and I filled it with thick home made custard and stuffed it in the fridge (for once there is no room to move in there) while I heated the raspberries that I had cooked, sweetened and thickened.



The raspberry gloop was poured carefully onto the custard and refrigerated once again while I made the marriage. Egg whites and sugar. Nasty stuff but oh so tasty.



Into the oven with its glossy meringue topping – not as stiff as it should be.

And all cooked. The proof will be tomorrow when I cut it open.



Enjoy
Jen

*update*
This morning I found a sticky mess on the bench which resulted from the raspberries maybe being a little runny, and the pastry was well soaked in the juice. While it tasted alright, aesthetically it ruined the look. Definitely something to either fix or eat as soon as it’s made.
The verdict: 3 + me had a piece, and I was told I could cook more of those any time I wanted. I’ll go with a review like that any day. I liked the minor tartness the raspberries still had that went perfectly with the sweetness of the meringue and creamy custard base.

Sunshine, reflections and rusty chains…

Here’s a little teaser of the pictures I’ve just posed to the Box of Photos blog. Head over and check out the rest.

Have a great Monday
Jennifer

Back to the kitchen b*#ch!

On an unrelated visit to mum this afternoon she gave me this package, “I think it’s a t shirt”. Oh cool, thanks

I love it, (with a few less kilos it will look better!)

(I think I look just as crazy as she do too)

Have a great weekend
Jennifer

100+ cookies from one batch!

yep, you read that right. I found this blog via a page on FB aand have already copied the reciepe ready to make some up. How organised is this?!
My sons are always asking for those ready to bake cookie logs from the supermarket, but I have refused to give in so far, and I like this idea much better. Even better, if we get visitors and I haven’t been shopping or forgot to buy things, I can whip up some biscuits in no time. And what ever flavour we like.
Check out the blog here for the whole recipe.

Time to get baking people
Jennifer