Brown Sugar Doo Dahs

~  Menu  ~

Pastry

Glass of Red

Ice Cream and Pastry

I made my real man a steak and kidney pie the other day, as one does, using bought in puff pastry (because it's only worth making your own in exceptional circumstances - if at all).  I bunged the rest of the packet and the trimmings in the fridge and was not that surprised to find them in there today.

I recently bought some Cornish Gouda to try - I do like a bit of cheese, me. There were several to choose from and I selected the Semi-Mature and the Italian herb varieties.  Both delish.  In fact I played a little with the herby cheese yesterday and find it to be not only a good nibble but also toasts very well.  I had it on toast but it would make a fine Dutch Pizza.

Today I made two little Cornish Gouda and Leek Pasties, 2 styles of pinwheels with the same filling and some Brown Sugar Pastry Doo Dahs.

I then ate almost all of them!!!

I have written more about the Gouda and the pasties here ... 'Say Cheese! on Cornwall Community News.

For the pinwheels I wanted to compare the results of either slicing before cooking or cooking in the roll and then slicing.  I find I prefer the second method.

It is, however, the Brown Sugar Doo Dahs which pleased me most.  All I did was ...

~   Collect all the scraps from the above items and munged them into a lump.

~   Flattened the lump and added a demi-handful of soft dark brown sugar.

~   Re-munged everything together to distribute the sugar.

~   Rolled into a ball, elongated it a bit and sliced it.

~   I baked the result with the pasties and pinwheels.
~   Ate one for lunch pudding with a modicum of homemade Clotted Cream Ice Cream the recipe for which is a doddle but I'm not going to tell you what it is!  You know why.

For more ideas for leftover pastry see 10 Interesting Ways to Use Leftover Pastry Scraps plus a Boring One

In other news ...

1.   My talented brother in law, James Weaver of the Art Café, has taken to doing a daily sketch which can be seen on his blog The Artist and the Tartist.  I've always known he was good but to fit in a sketch of this calibre every day whilst running a successful business AND occasionally playing in a band - I am very impressed and hope you will be too. Here is a sample ...

... and another

2.   As you may know I went Up London last week for a publicity meeting about my forthcoming book, "The Leftovers Handbook".  Now all sorts of things are starting to happen which explains, I hope, the slight hiatus in my blogging.  Sorry about that.