Freezing Pastry

Ticklemouse

furrypig wrote:

I am on my way up from Surrey for tea (or have I missed tea???, breakfast then). I will be bringing hubby kids and in laws that will help you get through it!

It's very hot - was one of these curries that doesn't smell very curry-y so you add loads more. then when it's cooked, you sit back and sample....well, it'll certainly clear your passages - nasal or otherwise :eek:

Curry_Queen

Ticklemouse wrote:

I'm James Martin's future wife ... only he doesn't realise it yet :j


I always liked Alan Coxon

Think I've seen him on the Good Food Live programmes with Jenny "gob-almighty" Barnet (can't stand that woman!!!) but apart from that never really noticed him much. I've always loved James Martin though ... sex-on-legs and can cook too!!! <swoons>

BTW - bought a Jamie Oliver cookbook at a charity stall last week and when I went to read it last night - it's a signed copy :j Never really fancied him though.

Nice one!!! :T

I like to watch Jamie cooking but can't say I really fancy him either. Also love to watch good ole Ainsley, he cracks me up on Ready Steady Cook LOL!

moggins

Ross Burden, Yum

Saw him at the Good Food Show 2 years ago and got his autograph, him indoors said he'd never seen me go so girly

spendaholic

1. When I make pastry - which hasn't happened recently - it has quite an odd taste to it. My mom says it's because I make it too rich. What does she mean? And what can I do about it?

2. I have a brill recipe for cherry pie that asks for 500g sweet shortcrust pastry. I've normally copped out on this and bought readymade rather than made my own. But if I make my own, does it need to be 500g pastry or pastry made with 500g flour?

3. Off topic, but connected to above question, the same recipe asks for stoned tinned cherries. I can't get stoned tinned cherries but I did see a gadget in a magazine once upon a lifetime ago (probably last year, actually) that stones cherries. Does anyone know how to get one of these stoning gadgets or is there an easy way to stone cherries? I won't tell you how I normally do it ...

Thank you.

EDIT: Should this be in a different thread?

squeaky

Normally the quoted amount is for the flour. To use my bullet proof Be-Ro recipe book:-

225g 8oz Be-Ro plain flour

50g 2oz lard

50g 2oz margarine

pinch salt

25g 1oz caster sugar if making sweet pastry.

Rub in the fats, add approx 30ml (2 tbsp) water to make the dough. ((I usually double the water))

Trow

I just want to say that I *neevR8 make sweet pasrty - always use the same basic shortcrust mix - if the filling is sweet the pastry doesn't need to be (imo). No-one has ever said that it doesn't seem right.. but maybe thats just politeness

Curry_Queen

The Be-Ro book doesn't give a proper Sweet pastry recipe though (as I discovered today) and it's usual to add an egg yolk as well as the sugar, and also use SR flour to give a sweeter biscuity texture.

spendaholic

The addition of crushed almonds to this particular cherry pie recipe makes it very sweet. I think I just get short crust pastry when I buy it readymade, rather than sweet short crust pastry. But my very old Be-Ro book also suggests adding 1oz caster sugar for sweet recipes.

Curry_Queen

moggins wrote:

Ross Burden, Yum

Saw him at the Good Food Show 2 years ago and got his autograph, him indoors said he'd never seen me go so girly

Just noticed this with the re-emergence of the thread ..... sorry but Ross Burden doesn't even come close to James Martin


He is a true down-to-earth Yorkshire lad, and also very yummy :drool: ... but is also a fantastic chef to boot and knows how to re-create all my Yorkie favs, and more :dance:

squeaky

spendaholic wrote:

3. Off topic, but connected to above question, the same recipe asks for stoned tinned cherries. I can't get stoned tinned cherries but I did see a gadget in a magazine once upon a lifetime ago (probably last year, actually) that stones cherries. Does anyone know how to get one of these stoning gadgets or is there an easy way to stone cherries? I won't tell you how I normally do it ...

The tinned cherry pie filling I bought in my local co-op was stoned (though it didn't say it on the tin). Great for filling rolled pancakes