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PÂTE SUCRÉE (SWEET SHORTCRUST PASTRY)

PÂTE SUCRÉE (SWEET SHORTCRUST PASTRY)

This is an essential recipe for making any sweet tart, such as a tart au citron or apple flan. I make it the traditional way by hand, mainly due to not owning a food processor or stand mixer large enough. Very easy to make, but lining a flan tin can be slightly more difficult and does take time to master. 

Ingredients: (Enough To Line 24cm Flan Tin)

  • 250g Plain Flour
  • Pinch Of Salt
  • 125g Unsalted Butter (Softened)
  • 125g Caster Sugar
  • 4 Small Egg Yolks
  • 1-3 Drops Of Vanilla Extract

Method: (Traditional Hand)

  1. Cream the butter and sugar together in a bowl until well combined, then beat in the vanilla extract & egg yolks, one at a time until fully incorporated into the mixture.
  2. Mix in the flour until the mixture comes together as a ball of dough.
  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
  4. Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

Method: (Food Processor)

  1. Place the butter & sugar into the food processor and pulse until fully combined.
  2. Add the egg yolks and vanilla and pulse once more until fully incorporated.
  3. Add the flour and salt and pulse until the mixture is a uniform colour & texture. Remove from the processor and bring the pastry together with your hands, before shaping into a flat disc and chilling.
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