Scrambled
Egg Tart with …
Roasted
Asparagus and Frazzled Prosciutto
White
Wine Spritzer
Lindt’s
New Caramel Chocky
Coffee
I’d just like to apologise for any
tardiness in blogging – we are having a bit of a sad time here as my 87 year
old father in law, who moved in with us a year ago tomorrow, seems to be on his
way out. He is sleeping 20 hours a day
and eating hardly a thing. On the plus
side however, I have to say he is perfectly cheerful about the situation! Anyhoo because of his frailty and the
doctor’s prognosis we are having some of the family to visit which at least
keeps me busy.
For lunch today I realised I had run out of
bread, or at least the stuff I call bread.
I only panicked for a moment before remembering the pastry leftovers
(good old pastry scraps) in the fridge and knocked up a scrambled egg
tart. This wasn’t too extravagant as the
oven was on anyway.
There is not too much to say about this
tart here's how to roast asparagus, here's about frazzling prosciutto and see here for information on scrambling eggs.
Baking blind is not difficult although I'll run through it, just in case ...
Baking blind is not difficult although I'll run through it, just in case ...
How to Bake Blind
This is how to bake an empty pastry case
without the pasty puffing up and filling the space where you were hoping to put
something yummy. Baking the pasty case first will go a long way to prevent a soggy bottom!
~
Preheat the oven to 5375ºF/190ºC/170ºC fan/gas 5 give or take a degree
or two.
~
Lightly butter or oil your chosen receptacle.
~
Roll the pastry large enough to fit said receptacle including the sides.
~
Lift the pastry carefully and gently press into the baking container.
~
Chill for a little while if you have time which should result in crisper
pastry once cooked.
~
Prick the bottom of the pastry with a fork several times.
~
Loosely lay a piece of foil or greaseproof or baking parchment or waxed
paper into the pastry case and up the side.
~
Put some raw rice or dried beans or purpose bought baking beans onto the
lining; enough to weigh it down.
~
Bake for 20-25 minutes till the edges of the pastry are lightly browned.
~
Remove the foil or paper and the rice or beans and return the pastry to
the oven to crisp the base which should take another 5 or 10 minutes.
Not so pretty once cut but who’s looking
apart from you lot?
Truru a'gas dynnergh
We went to
On second thoughts it might be Cornish!
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