Hamantaschen Two Ways
[…] life even further by having the best combination available, which we generously dolloped onto into pastry rounds to take home “for the kids”. Alas (for some), they were all demolished, […]
[…] life even further by having the best combination available, which we generously dolloped onto into pastry rounds to take home “for the kids”. Alas (for some), they were all demolished, […]
[…] can literally chuck anything in. Extra stuffing, brussels, chipolatas…….. Brilliant tip: Jamie’s “jazzed up” puff pastry crust with crumbled chestnuts and sage. In fact I now find myself flavouring pastry […]
[…] snack come to life. I mean, they could NOT be simpler – ready rolled puff pastry, that incredible miso marmite butter that I hope you have hanging around in your […]
[…] as undeniably delicious as we do. Or maybe we just believe that anything encased in pastry is hard to resist……….. Sausage Rolls (inspired by those beauties I first spotted at […]
It took years to overcome my anxiety about pastry. Everyone always claimed it was easy. But the prospect of fiddly, leaky, time consuming dough with a soggy base or a […]
[…] pie crust (I won’t tell anyone if you use shop bought – don’t let the pastry deter you from making this recipe). I have included mine here, from my friend […]
[…] without stirring until it is dissolved, brushing down any crystals that form with a wet pastry brush Meanwhile in the bowl of a standing mixer fitted with a whisk attachment […]
I developed an unrequited love for fruit stuffed flaky pastry during my many summers on the New England coast were we picked blueberries, ate every meal outside, and generally lived […]
I made this Eccles Cake Semifreddo last December for the Pump St Christmas party in Orford. Famous for their award winning Eccles Cakes (and bakery) it only seemed appropriate to create this semifreddo for them…
[…] making tarts. Mainly thanks to my friend Laurel, via her fail safe Pâte Sablée recipe, I finally mastered pastry. She is the most talented baker I know and author of New European Baking (a finalist for […]
[…] and wonderfully tangy, not terribly sweet, with a crispy base that is simple and quick to make without the faff of pastry making, these are the perfect all day snack solution.
[…] the gallons of ice cream I produce all summer long. David Lebovitz, ex Chez Panisse pastry chef, and godfather of the food blogging world is, among many things, an ice […]
[…] fridge for at least a few hours before rolling out and cutting into shape. The pastry is very short, so I always chill the cookies again before baking. I […]
[…] crack of dawn to bake breads and scones for breakfast in the kitchens with the pastry team, while the other boys tagged along for the morning egg collection, and were […]
[…] tutelage. My compulsive cooking is definitely a learned trait, and I am still practising my pastry to try to meet her standards. But, while we now cook very differently (it […]
[…] with a crispy base that is simple and quick to make without the faff of pastry. While cranberries are in abundance, I make them at least once a week. And […]