Since watching the Great British Bake Off, I’ve been meaning to have another go at making shortcrust pastry. It’s not that I haven’t made it before, but it seems to be a bit hit and miss when I do and recently I’ve been cheating and using ready made, but still feeling rather dissatisfied with the results.
We had a glut of eggs, as DH gets 6 every week from someone at his work who keeps hens, so I thought that I would make some kind of a ‘quiche’. I had some peppered smoked mackerel in the fridge and some greek yogurt. I was sure I had a recipe somewhere for Smoked Mackerel Quiche but couldn’t find it anywhere, so this is a bit of a hybrid recipe.
I did decide to look at a recipe for shortcut pastry though and the first one I found was in the Avoca Cafe CookBook and this is it:
After removing the beans and paper you could brush the partly cooked pastry with lightly beaten egg white before returning it to the oven. This helps to form a seal and keeps the pastry crisp when you add the filling.
|This flan will serve between 5-6 for a main course|
Bake for 40 minutes at 170C (160C fan oven). Let it cool slightly before serving with buttered rye bread and…
No Tomatoes Salad (serves 3)
place the salad leaves in a bowl or on a plate, add some grated carrot, chopped pear and apple and scatter over some chopped pecan nuts. I have to say that is was much nicer than it would have been if I had had some tomatoes, which just goes to show that I am getting into a cooking rut, very much evidenced by my lack of blogging .