I will never be "regular blogger of the year"

So again it's been a while. No excuses. I just haven't got around to blogging.

Yesterday I found something I haven't seen for a long time - rhubarb. So many of us have been talking about it, but no one knew where to find it - Choitrams Safa Park - but beware, it's not cheap.

So today I chopped it up, stewed it with a cinnamon stick and a little sugar thinking I'd make a rhubarb crumble. Sadly there wasn't enough so I added apples (always a great combination). My crumble topping was fairly standard but I added some quinoa flakes (instead of rolled oats) and an Aussie touch - some wattle seed. So there's a treat for the office tomorrow.

First course is going to be lentil fritters - make a standard batter (flour, egg, milk), but add egg yolks first and whip up whites and fold them in. Flavour with chilli powder, cumin, cardamon, salt, pepper. Fry, flip, fry other side. Serve with chopped tomato, rocket and labneh.

Looking forward to lunch tomorrow.

'Til next time...

Things to do with egg yolks

Dear trainee housewife,

First confession - I am feeling stupendously guilty because I haven't solved your egg yolk dilemma yet. I sleep at night and dream of large quantities of egg yolks piling up in your fridge, leaving scant room for other foods. Sorry. I did plan to provide a list today of things to do with egg yolks, but sadly work has been taking over my blogging time. I did however drag out the recipe for bread and butter pudding for you.

Now, another confession. I don't follow the recipe exactly. Experimentation is part of my cooking style. But I will provide the basics and you can go from there.

Raisin Bread and Butter Pudding

50 g butter
400 g raisin loaf (keep the crusts on - they make your hair go curly - or so my mother says)
750 mls milk
142 mls double cream
grated zest of 1 lemon
4 eggs (here I would mess around and use maybe 1 full egg and five or six yolks)
50g caster sugar
2 tbspns brandy or 1 tspn vanilla extract (no prizes for guessing which I prefer - if you do decide to go for vanilla, make sure it's a quality extract and not synthetic essence)
2 tbspns demerara sugar
2 tbspns chopped nuts
1 tspn ground cinnamon

1. Butter a shallow ovenproof dish, about 2 litres. Butter the slices of bread and halve them diagonally.
2. Put milk, cream and lemon zest in a saucepan and het slowly to boiling point. Cool to lukewarm.
3. Beat eggs and sugar. Add brandy (or vanilla) and warm lemon milk.
4. Arrange half the bread over the base of the dish. Pour over half the milk/egg mixture. Repeat the bread and milk layers. Let it soak for about 15 minutes.
5. Preheat over to 180C.
6. Mix demerara sugar, nuts and cinnamon and sprinkle over pudding.
7. Bake for 40 - 45 minutes until golden brown and firm. Leave for 5 mintues before serving.

Keep checking for more ideas on what to do with egg yolks...