I was cleaning about 3 kg lots of chicken breasts and decided to make chicken pot pie with off cuts. Chickens pot pie is comfort food which can be flavored according to imagination as long as the chicken, when cooked, remains moist. I have done mine with leek and curry but you can use mushrooms, celery, turnips or even replace the chicken with turkey. Continue Reading
One of the last post I read was on making puff pastry from Stefan’s Gourmet Blog then, while in Arusha, Tanzania, I met a French Pastry Chef new to Tanzania telling me that she was unable to procure a flour good enough to make French croissants. Yes, obviously, French croissants are made of puff pastry. By the way, she made a gâteau of mille feuilles for me, again made with puff pastry, a real pleasure. Continue Reading
I use Crème pâtissière to fill tartlets, choux pastry or anything to please a sweet tooth. Do not confuse it with custard, the tastes have no similarities. The following is a basic recipe for crème pâtissière. However, it can be modified by changing the flavor, color and even the texture. The recipe is for 1 litre of milk.
Tartlets are perfect finger-food pastries, fill them up with crème pâtissière, lemon curd or whatever filling your imagination wants to realize. I use small pastry molds which I found in Nakumatt supermarket.
Roll out the sweet pastry, cut a size slightly larger than the mold and lay it out inside using your thumbs. No need to butter the molds. Do not press hard just lay the sweet pastry in the molds Continue Reading
Coming back to Kenya I made lots of tartlets. I fill them with crème pâtissière or lemon curd and top them with fresh fruits such as strawberries, kiwis, raspberries or whatever I find in season. The first step in making tartlets or any nice sweet tart is to make the dough.I use sweet pastry as casing for my tartlets. It is fast and easy to make.
- 250 gr of home baking flower
- 100 gr of unsalted butter
- 100 gr of icing sugar – icing sugar is the soft powdered like sugar found in the cake section.
- ¼ tsp. of salt
- 2 regular size eggs