Saturday, 27 November 2010

Crostata: November Daring Bakers

Can't believe it's Daring Bakers' posting time again - it's flown by with crazy speed and donuts seem a distant memory...

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

I'm eating dairy free at the moment, so mine were made with olive oil margarine instead of butter, and filled with a spiced apple, blackberry, pear and plum compote and drizzled with very dark chocolate for that all important puddingy hit!

The pastry held up better than I thought it would, and the stars didn't sink like I feared, so all in all a success even with the modifications - woop!
Before...


... and after

Thursday, 25 November 2010

Greggs Eat Your Heart Out (Lentil Pasties)

Can't believe it's almost a month since I last posted - it only seems like a few days! I really wanted to get a normal post in before the next Daring Bakers challenge - I was hoping for more than one, and indeed I've actually made stuff, and taken photographs, and uploaded them to the computer, it's just the blogging bit I've been slacking on.
This month has been spent getting to grips with dairy free baking, as I'm on a strict no dairy diet as the very lovely 4 month old mini M seems to be lactose intolerant - hopefully just temporarily!
I was excited to find some ready made puff pastry (cheating I know, but I just don't have anywhere near that much spare time) that was dairy free, and made up some lentil dhal to which I threw in some extra mango chutney, cavolo nero and grated carrot, and lo and behold, these lentil pasties were born.
They tasted amazing, and I wish I had remembered the quantities I used, because if I could repeat them, I'm sure they would become firm favourites. Sadly one of the pitfalls of cooking without a recipe, and not writing anything down until about 3 weeks later! I think I can just about remember what went in...and will leave it up to anyone out there that fancies it to experiment with their own quantities

Lentil Pasties
  • Red Lentils
  • Onion
  • Garlic
  • Ginger
  • Chili
  • Cumin
  • Fennel seeds
  • Mustard seeds
  • Turmeric
  • Grated carrot
  • Finely chopped cavolo nero (or any other sort of greens or cabbage would also work)
  • Mango chutney
  • Puff Pastry
  • Beaten Egg
  • Salt & Pepper
And I will say proudly, that these were WAY better than any of the pasties or bakes Greggs has to offer :o)
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