After some convincing from my Mum, I decided to do a savoury bake this week, much to the disappointment of my sweet tooth. However, what could potentially add even more to this disappointment is the fact they they are currently still in the oven, and the decision to make my own rough puff pastry could lead to a waste of a post, and a lot of time and effort in the bin.
After a couple of weeks of wussing out a little bit with some easy bakes, I finally decided to take things up a notch. In my opinion if it was on GBBO it requires at least some skill, so I’m standing firmly by this in an attempt to prove I do still have some baking skill.
After the filo disaster in my last post for chorizo and manchego filo parcels, I decided to revisit pastry on more familiar terms. After having successfully made a nectarine, plum and almond tart at work, I decided to replicate it for my blog using more seasonal ingredients. I have tried to make tarts like this several times in the past and although they have worked out fairly well, I have a tendency to slightly catch them in the oven. This meant I was quite irrationally excited when this one turned out pretty well. Hence my decision to relive this excitement through my blog (and become even more smug by posting a picture of the nectarine tart); some might say I need a life but I, to an extent, beg to differ. Continue reading “Greengage, Blackberry and Almond Tart”
In the same way I have a slight fear of meringues, I have a slight fear of pastry. Therefore, as in my last post for Lime, Cardamom and Coconut Meringues, I saw another opportunity to tackle something head on. However, instead of easing myself into it, I decided to try and tackle filo pastry, which is possibly one of the most difficult types of pastry to make. Admittedly, my decision to try this recipe was not through a desire for pastry-induced tears. I have been desperate, in the midst of trying to lose weight, for an excuse to try the chorizo jam made by eat17 that we stock the farm shop. I absolutely love chorizo and how well it goes with sweeter flavours so I thought the jam would be quite an interesting concoction. Continue reading “Chorizo and Manchego Filo Triangles”
These bakewells have been on my ‘to bake’ list for ages and so I decided it was about time to give them a go! My mum really doesn’t like the flavour of almond (explaining why I have only just gotten round to making the Matcha Macarons as well) so every attempt in the past to make them has ultimately failed. However, instead of letting her be a complete party pooper I decided to have an experiment with them instead. Continue reading “Pistachio and Lemon Bakewell Tarts”