rebeccariots2 wrote:ohsocynical wrote:Just made a batch of puff pastry. Home made sausage rolls tomorrow.
I admire your pastry making Ohso. That (puff pastry) is right out of my league.
However I have been cooking the first 'proper' meal since the election fallout. I simply haven't had the oomph to get into cooking for a bit. Mr Riots keeps popping in to the kitchen to check if it's ready or not. It isn't and he's sent back to his man shed at the top of the garden until it is. Him and the dogs.
I had some awful results over the years when I tried to make it and I couldn't afford the waste so there was a long gap before I tried it again, then for some reason I managed it.
It's not that hard, just fiddly but if I'm messing around in the kitchen not too much of a bother.
I weigh out a pound of plain flour. About a half regular teaspoon of salt, four ounces of lard, and four ounces of unsalted butter.
I cut up the butter and lard into smallish (about the size of Oxo) cubes, and put it in the flour
You don't rub it in. The lumps of fat are absorbed into the flour as you roll it out.
Put it in the fridge along with a jug of water. You need to keep the mixture as cold as possible.
When it's nice and cold, pour in the cold water until the mixture just about holds together. Tip it out of the bowl. It's a bit messy, but shape it roughly into an oblong and roll it out. Fold it into thirds keeping the seam to your right, and do that for three times, then put it in the fridge for about fifteen minutes. You repeat that three more times...Then it's okay to use.
I've been the same as you, not been baking much lately or cooking meals. All the heart seems to have gone out of me.
I bought some pecan nuts the other week, so once I've used up the sausage meat I'm going to do a few Danish pastries.
