Boeuf Bourguignon Pie

RECIPE: I used Felder’s recipe for Quick Puff Pastry, also known as Rough Puff. I used his ingredients and method for the first steps to the cooling of the pastry ball in the fridge. When I rolled it out, I added extra lamination, by cutting about 80-100g of butter into 5mm thick slices and folding…

Pizza

RECIPE: When you ask the husband what he’d like for dinner, there’s really not a lot of options put forward, but this time I was happy to go ahead with one of his favourites. I’ve tried a few pizza recipes in the past, including using my bread maker. The traditional recipes have been flat and…

Pork and fennel sausage rolls

RECIPES: The Julia Child recipe was great, with lots of detailed instructions. The Bourke Street Bakery recipe was also easy to follow, but it was a bit hard to judge how much puff pastry I needed because I hadn’t used their base recipe. Neither recipe provided guidance on how thick to roll the pastry. I…

Bacon and Onion Roly Poly

RECIPE: I’m part of a wonderful (closed) Facebook foodie group and one of the members posted this recipe, which looked like something my husband would enjoy. This roly poly is a savoury variation on a suet pudding. I couldn’t find suet (!), so substituted Copha (vegetable shortening) based on a recommendation online. I was using up leftover…

Shortcrust Pastry

RECIPE: I’ve made shortcrust pastry many times from a large assortment of recipes. I often have trouble with shrinkage. I wanted to try this one because there was so much detail provided and I wondered if a few additional steps would be worth it. Despite all the detail about how to create your pastry, you’re…

Olive oil and herb crackers

RECIPES: A New Year’s Eve party and a long-held desire to cook a savoury cracker led me to try this recipe. Overall the recipe worked well, although there were some gaps in the recipe, which lists three kinds of dried herbs then doesn’t tell you how to use them. I sprinkled them on the crackers…