Category Archives: PASTRY

Salmon and Swiss Chard Quiche

Salmon and Swiss Chard Quiche

Salmon and swiss chard quiche is perfect food for picnics, lunch boxes or healthy option for TV-dinner. Quiche is considered as typically French. However, savoury custards in pastry were known in English cuisine at least as early as the fourteenth century. There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally: florentine (spinach); provençale (tomatoes); and so on.

Choux pastry

Choux pastry

Choux pastry is the lightest, crispiest, airiest pastry, which can be used to make profiteroles, éclairs or savoury gougères. It puffs up in the oven until it is eventually set by the heat. Choux pastry has a high water content. The water in the mixture creates steam during cooking which forces the pastry to expand in volume, leaving it with a hollow centre and a light texture. What is really good about choux is that it doesn’t call for any particular pastry skills, like lightness of hand or careful rolling. I never pipe choux because I am convinced that a freshly baked golden profiterole looks so much crustier if it is spooned, rather than piped, on to a baking sheet.

German pretzel sticks

German pretzel sticks
A bread pretzel popular in southern Germany and adjoining German-speaking areas, as well as in some areas of the United States, is made from wheat flour, water and yeast, usually sprinkled with coarse salt, hand-sized and made for consumption on the same day. It is relatively soft, rather than brittle. Pretzels in stick form may also be called pretzels in the English-speaking context. For seasoning and decoration various glazes, salt crystals, sugar and various seeds or nuts can be used. The size varies from large enough for one to be a sufficient serving, to much smaller.

Pannukakku – Finish pancakes

Pannukakku – Finish pancakes

Pannukakku is a high-rising traditional Finnish dish that is sometimes referred to as a Finnish oven baked pancake. Pannukakku is made primarily with eggs, milk, flour and sugar, is a crispy exteriored, cross between a pancake and a custard. Perfect for topping with both sweet and savoury goodies, can be served for breakfast, lunch or with tea. It is best when served hot.

Puff pastry bundles with beef and cheese

Puff pastry bundles with beef and cheese

Commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, and lard. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Since shortenings and lard have a higher melting point, puff pastry made with either will rise more than pastry made with butter if made correctly; however it will often have a waxy mouthfeel and a more bland flavor.

Puff pastry can also be leavened with baker’s yeast to create croissants or Danish pastry or Spanish/Portuguese milhoja and empanadilla, though such doughs are not universally known as puff pastries.