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Ingredient
Top 5 dishes made from hen egg yolks
1 . Dill Potato Salad with Tuna
Dill Potato Salad with Tuna
I did not follow a Recipe . Have been watching the Cookery Programmes as of Samsung TV Plus - Jamie Oliver made a Olive Oil Dressing with the Herb Dill in the Dressing . My Recipe is Dijon Mustard Mayonnaise with Plain Greek Yoghurt added
and Dill for the sauce too cover the cold cooked baby new potatoes
Ingredient
6 tbsp.
White Wine Vinegar
6 tbsp.
Dijon Mustard
8 tbsp.
Olive Oil
Cooking instructions
* Step 1
Use a Electric Food Mixer or you might be able too use a hand balloon whisk. Just need 4 hen egg yolks in your Kenwood Attachment Food Mixer Bowl and then add the 6 tablespoons of White Wine Vinegar and then the 6 tablespoons of Dijon Mustard and then attach the Kenwood Whisk Attachment with it's see through solid Plastic guard and then whisk for 2 minutes and then gradually while the machine is turning add trickles of the Olive Oil through the flap of the Kenwood guard
* Step 2
Once done - can add One teaspoon of Sea Salt. Boil the Baby New Potatoes for between 20 - 30 minutes depending how big you cut the raw potatoes and then allow the cooked drained potatoes to cool down
* Step 3
Cold water wash the Dill fronds and discard of their stalk's. Place Dill fronds in large Nutri Ninja Blender Cup and then add a teaspoon of Sea Salt and then add 8 tablespoons of Olive Oil and then add the 4 heaped Dessert Spoons of Plain Greek Yoghurt and then blend up the mix with the Nutri Ninja Blender Machine and then add the mix too a large Mixing Bowl and then add your homemade Dijon Mustard - mix with a Dessert Spoon and then add One teaspoon of Sea Salt
* Step 4
Add all the cold cooked boiled potatoes (could use Red Potatoes with their skins on) too the Mayonnaise Dressing - mix - and then distribute into 3 equal amounts on 3 Dinner Plates and then open 3 small tin's of Tuna Fish and put a tin on each Dinner Plate. Is very rich and filling - don't need much of the Dinner on each Dinner Plate
Note: if there is a photo you can click to enlarge it
2 . Mayonnaise Chicken Sandwich
Mayonnaise Chicken Sandwich
Just need too slice with a Bread Knife some more slices of my homemade Bloomer bread and then use a Dinner Knife too spread butter spread on the slices of bread and maybe add some more of the homemade Mayonnaise on the slices of bread and then place over the top of the cold cooked Chicken and garnish of raw chopped Parsley
Ingredient
4 tbsp.
Vegetable Oil
6 tsp.
White Wine Vinegar
6 tsp.
Dijon Mustard
2 Cup
measurement Olive Oil
Cooking instructions
* Step 1
Place the 4 tablespoons of Vegetable Oil in the non-stick Frying Pan or Wok and then heat the Cooking Oil through on the hob stove and then add the cold water washed Chicken Breasts - give One minute on each side on the highest hob heat and then give a 10 minutes on each side on the lowest hob heat. Allow to rest and go completely cold
* Step 2
For the Mustard and Vinegar or Lemon juice instead of the vinegar - Mayonnaise. Add 4 hen egg yolks too a Kenwood Food Mixer etc. and then whisk with the whisk attachment on full speed for 2 minutes and then add the White Wine Vinegar and then whisk for One minute and then add the Dijon Mustard and then whisk for One minute and then add the One teaspoon of salt and then whisk for One minute
* Step 3
While Kenwood Food Mixer is on full speed - slowly trickle the Olive Oil into the mix. Once done store in a Plastic Cup with it's Lid and then store in the Fridge until you are ready too use some of it
* Step 4
Slice the Bloomer Loaf Bread with a Bread Knife and then use a Dinner Knife too spread the homemade Mayonnaise on each of the slices of bread that you are using and then cut the cold cooked Chicken into small pieces and then add that chicken and garnish of Parsley and then place the other slices of bread too form sandwiches
Note: if there is a photo you can click to enlarge it
3 . Sultana Bread Pudding
Sultana Bread Pudding
I did not follow a Recipe , but I did find out information on the Internet as to what Gas Mark too use and read that it is good too add Demerara Brown Crystal Sugar over the top before baking in the oven and roughly learned that it would take about 2 hours too bake
Ingredient
400 g
White sugar
2000 ml
/ 2Lt. Pasteurized Cow Milk
300 g
Sultanas
Cooking instructions
* Step 1
Will need 2 large mixing bowl's - separate the egg white's into your Kenwood Food Mixing Bowl and place the egg yolks in a different large mixing bowl - whisk the egg yolks with a Dinner Fork etc. and then add the 400g of White sugar and whisk in with the Dinner Fork
* Step 2
Gently heat the Cow Milk in a medium sized saucepan on the lowest hob heat and then when the milk is hot - pour onto the sugary egg yolks and keep whisking with a Dinner Fork etc. and then add the 300g of Sultanas and then roughly break up the homemade bread or Bakery Loaf Bread with your Hands and add pieces of the bread too the partially cooked homemade Custard and then allow too rest in the Fridge overnight
* Step 3
Preheat the oven to Gas Mark 4.
Pour the soggy bread and Sultanas into a large Roasting Tin and then sprinkle evenly over the top the 500g of Demerara Sugar
* Step 4
Bake in the oven at Gas Mark 4 for 2 hours and then allow too rest and get cold for One or Two hours on a Baking Cooling Rack on the Kitchen side and then cut into 24 equal squares and then maybe store on Kitchen Parchment Paper on a very large Baking Tray and then cover with Kitchen Foil over the top
Note: if there is a photo you can click to enlarge it
4 . Upside down Trifle
Upside down Trifle
Is all homemade apart from the Trifle Sponges
Ingredient
2 Packets
Shop bought Trifle Sponges
600 g
- 800g Strawberries
100 g
White Sugar
2 tsp.
Cornflour
600 ml
Pasteurized Cow Milk
Cooking instructions
* Step 1
For the Custard divide the egg White from the egg yolk and then when all 4 egg yolks are in a medium Saucepan - then mix together with a Wooden Spoon and then add the 100g of White Sugar - mix - and then add the Cornflour - mix - and then pour 600ml of cold Pasteurized Cow Milk over the top within that Saucepan and then keep stirring with the Wooden Spoon on the lowest hob heat - keep stirring until thick
* Step 2
Place 600g Strawberries in a Saucepan and keep 200g aside. Add 100g of White Sugar too the 600g Strawberries and then add as much as 1Lt. / 1000ml of cold water and then bring too the boil and then simmer - stir with a Wooden Spoon etc. Place 4 Gelatine Leaf in cold water within a large mixing bowl and let stand for 5 minutes and then add too the hot Strawberry Soup - stir - and then turn the hob heat off
* Step 3
Use the large whisk Attachment of your Kenwood Food Mixer etc. and then automatically whisk on full speed until very thick, but not too thick so that it becomes like butter - no need too remove the thick Cream from the Kenwood Food Mixing Bowl - just add your cold cooked Custard over the top and then add your Shop bought Trifle Sponges or fruit Syrup infused Trifle Sponges and then add your thickened Strawberry Soup over the top - or jelly. Add the other Strawberries too garnish
Note: if there is a photo you can click to enlarge it
5 . Homemade Custard Blueberry Tartlets
Homemade Custard Blueberry Tartlets
For my First attempt my custard was a bit on the thin side , so was a messy eat . The Blueberries were from me and my mums back garden - I grow One small Blueberry tree in a large Plastic Bin on the back Patio - does require Acidic or Ericaceous soil and Ericaceous Granular Feeds and Ericaceous Liquid Feeds . Harvest and freeze the ripe Blueberries like I did , or apply freshly picked Blackberries
Ingredient
80-100 g
Caster Sugar
1-2 tsp.
Cornflour (I used just One)
2 tsp.
Vanilla Extract
600 ml
Pasteurized Cow Milk
Cooking instructions
* Step 1
Divide the egg yolks from the egg white's and place the egg yolks into their separate large mixing bowl and then whisk all the egg yolks together with a Dinner Fork and then add the White Sugar, Vanilla Extract - and Cornflour. Mix altogether with the Dinner Fork
* Step 2
Place the 600ml or 500ml of milk in a medium sized saucepan and then heat through on the lowest hob heat and then when the milk is hot - pour the milk over the egg yolk mix and then mix with the Dinner Fork and then place the partially cooked custard back into the Saucepan and then keep stirring with a Wooden Spoon on the lowest hob heat - when custard has got thick a little - then cool
* Step 3
Add your cold cooked Custard too some Shop bought Shortcrust Pastry case's and then add the Blueberries over the top
Note: if there is a photo you can click to enlarge it
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