Let me show you how to make a very easy Shortcrust pastry, it’s a basic recipe which is worth knowing. It takes max 10 minutes to make, and freezes nice, or use as pie bases for sweet or savoury, pie tops…oooh delicious! Light and crispy, surprise yourself! You won’t buy shop pastry again once you’ve seen how easy this is!
Here I made a LEMON FRANGIPANE and it’s real easy to make. It’s moist, and well, simply delicious! Serve warm from the oven or cold as you would cake, and don’t forget the cup of tea! Please enjoy.
Here’s a good, easy and simple pie crust recipe. I did a nice mini tutorial for you, and serious it takes MAX 10 minutes for you to make this! Give it a go! Freezes good too.
See the recipe here
Quiche is such a versatile recipe. Originally from Germany, the French adopted it and made a few changes, such as the addition of cheese in the filling, and hey presto! The famous Quiche Lorraine was born. Traditionally, the humble quiche was made with a bread dough, then a savoury custard filling. Nowadays, the flan case is usually made with a shortcrust pastry, and one of the most common fillings, in addition to the custard, is cheese and bacon lardons.
Here, we are going to make the basic quiche pastry base, together with a savoury cheese & custard filling, and go wild, adding favourite ingredients.
The quiche should have a ‘rustic’ look to it, so don’t be worried about being neat with your presentation or pastry skills! So follow along and see how easy and tasty you can make a quiche!
I like it the most when it’s served warm, although it is also nice cold, for a picnic, lunch box, party, buffet etc.