Cheese and Onion Slices

Remember when I made rough puff pastry a million years ago and promised that I'd make a post about fillings?

This is that post, and I can only apologise.

The Essence of Rough Puff Pastry

This post is going to be a bit more of a tutorial, rather than an 'essence'. The ratio is dead simple, but in this case, it's the method that's the tricky part. I've got lots of lovely pictures of my technique and the appetising results, so it shouldn't be too boring.

The Essence of Choux Pastry

So. It's exam season.

The Essence of Danish Pastry

The first thing I found when I started looking up recipes for Danish pastry was a load of articles saying "It's not as scary as you think!". Considering I actually didn't have an opinion on how scary it was before I started, that all actually made me feel worse about the whole thing.

Celebrations

It was my friend's birthday last week. Happy Birthday!

...Deja vu, anyone? Yeah, me too. Somehow, out of a group of five friends, three of us have birthdays in March, within a few weeks of each other. Strange indeed.

Bakewell Tarts

I loooove Bakewell tart. I mean, really, love it. To the level of, if-I-had-to-only-eat-one-thing-for-all-eternity-it-would-be-Bakewell-tart, kind of love.

I love almonds. I love jam. I love cake. I love pastry. It contains almost all of the things I love, and nothing at all that I don't.

The Essence of Shortcrust Pastry

I realised I needed to do an Essence of pastry when my mum was making a casserole.

It's to do with dumplings, actually. I expect some of you are already aware that the essence of pastry is the same as the essence of dumplings.

If you aren't, you might find it hard to believe. I wouldn't be surprised, I was certainly doubtful at first. But it's really true! I'll explain more when we get there.