Frozen egg whites seem to whip up just fine

I've recently used five frozen egg whites which were left over from making a cake to make a pavlova. Maybe the egg whites were a little bit less light and fluffy than fresh egg whites would have been, but I can't say I saw any definite problem with using thawed frozen egg whites in a recipe that requires them to be whipped up to soft peaks. So don't chuck excess egg whites, freeze them for later!

Lemon mudcake anyone?

Black and Gold brand, as sold in IGA supermarkets in Australia, have been, maybe still are, selling "self-raising flour" that apparently has no raising agent in it. This is a big problem, because if you bake with this stuff you will not only have wasted money buying a sub-standard product, you will also have wasted money spent on all the other cake ingredients, and wasted time baking the cake, and wasted the opportunity to have the cake that you planned. I recently invented the lemon mudcake. I never intended to invent the lemon mudcake!

Plum Crumble recipe a winner!

Thank you David Herbert at the Weekend Australian for this winning recipe, which is a great way to make use of the cheap plums that are currently in season in the temperate part of Australia where I live. It's a quick and easy recipe which works, and there is none of that pre-cooking of the fruit which one finds in many other fruit crumble recipes.

http://www.theaustralian.com.au/news/features/comfort-and-joy/story-e6frg8h6-1226293447421