Friday, November 14

i *heart* pastry


ok, so i know i should* make my own and sometimes i do when dinner isnt a last minute decision or i have decided to boycot dinner making, just because i'm in a belligerent mood. I get that somedays. when i've been out digging or building and come in at the end of the day to find no one else had given it a passing thought either. expectations of me...gender issues rise up...i get cranky. Now, they'd all be happy with pasta and cheese and pepper and a carrot or cucumber on the side. Having taste buds that demand adventure is a curse sometimes. So i relent; stomp around the kitchen a bit, pull things out, grease, chop, organise. one of the kids fetches the herbs and salad and the other helps to chop and usually i'll 'send' the bloke down to the cellar with instructions to not come back until he's found something suitable; just to continue the gender sterotyping. then im happy.

So being rather impartial to the mass produced pastry stuff on offer in the supermarkets, mainly due to a) big company b) crap ingredients c)a passion for local foods, when i accidently 'discovered' (it looked so inviting just sitting on the shelf) this local product made with local ingredients, i felt that i could quite happily give up pastry making forever and keep a few of these in the freezer for emergency quiche nights. I tell you, it seriously put my homemade wholemeal pastry to shame; best pastry ive ever tasted. hence the post.

Im thinking there must be tonnes of other local products which fall into the 'can use in an emergency' genre and i may have to do a bit more serious searching around in the local shops to see what else i can find. Mind you, at $7.00 a packet (no plastic, just paper), im thinking that it'll have to be a pretty good emergency.

Emergency Quiche
roll out dough and blind bake in case whilst simultaneously lightly roasting all vegetable bin floppies. Cool (well, leave for a bit) and toss in with some milk, grated cheese and eggs (i never measure or know how many eggs to use with what proportion of milk so its always variable, ranging between blanchemange with vegetable bits or a solid frittata, in a tasty pastry home) toss in salt n pepper, fresh herbs or leaves of whatever you've got. pour into pre baked pastry case. Bake.

*used in full knowledge of should being a perjorative term and that for better mental health, 'one'would be better off if 'one' were to substitute such a value laden term with could, a more forgiving word.

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