tag:blogger.com,1999:blog-8448820564852330128.post5352360997569625364..comments2023-10-23T09:42:31.292-07:00Comments on AnIrishalternative: Quacking like a duck.Renovation in Galiciahttp://www.blogger.com/profile/12134753603087085719noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8448820564852330128.post-70637874622362347352014-01-31T10:42:30.504-08:002014-01-31T10:42:30.504-08:00Hope you enjoyed the festival, right up my street ...Hope you enjoyed the festival, right up my street I love my sea food.Renovation in Galiciahttps://www.blogger.com/profile/12134753603087085719noreply@blogger.comtag:blogger.com,1999:blog-8448820564852330128.post-63062006211241065472014-01-24T02:46:18.225-08:002014-01-24T02:46:18.225-08:00OOOh yum, I would love to eat duck seven days in a...OOOh yum, I would love to eat duck seven days in a row!!! Though, you might be right that you can have too much of a good thing. Those Eclairs look incredible, I can see why none ended up frozen! We've got a pestiña festival tomorrow, pestiñas are a sweet cinnamon bread dessert. Deep fried and not too healthy. On Sunday there's la ostionada and la erizada. Oyster and sea urchin festival...I'm much more excited about that one! xxxlozabethhttps://www.blogger.com/profile/05223263361085075839noreply@blogger.comtag:blogger.com,1999:blog-8448820564852330128.post-46117615467573075472014-01-22T12:05:05.689-08:002014-01-22T12:05:05.689-08:00Sounds and seems easy enough the way you've ex...Sounds and seems easy enough the way you've explained it...I think it was the type of pastry (puff pastry as opposed to choux or shortcrust) that scared me off in the past :) I'm wondering if my 'mini kitchen' (aka, a cooker probably best suited for galleys on boats or camper vans) would be up for the challenge. The oven temp can/supposedly does go up to 250 C, but with this contraption I've been suffering with the last few months (still checking out the sales for a decent and proper oven, but money's a bit on the tight side) sometimes just making more than one fried egg on the hob is a challenge (I'm not exaggerating!).<br /><br />When we finally get a proper oven, I can start baking properly again, to my heart's content. I miss making my own bread, truth be told. I'll buy from the farmers' markets or health food shops, but even then, it's just not the same as making your own bread, popping fresh and warm from your own oven at home. And ohhhh....with homemade marmalade or raspberry jam...heaven in a glass jar. Thanks, Anne. I will indeed give it a go, hopefully sooner rather than later. :) - Junewomanbreadhttps://www.blogger.com/profile/05067040898288898749noreply@blogger.comtag:blogger.com,1999:blog-8448820564852330128.post-37387674163092431672014-01-22T11:52:57.735-08:002014-01-22T11:52:57.735-08:00I would say that choux pastry is far easier than s...I would say that choux pastry is far easier than shortcrust pastry and much easier than puff pastry.<br />5 oz water. 2 oz unsalted butter, pinch of salt , teaspoon of sugar. heated all together bring to boil, remove from heat and beat in 4oz. plain flour, return to heat, stirring all the time until the dough leaves the side of pan, about 1 minute, remove from heat, allow to cool slightly then add 4 well beaten eggs a little at a time, stirring all the time, you can't over beat. Then place mixture into piping bag 3/4 inch nozzle you will probably wont use a nozzle just the screw end that goes onto the piping bag ,line a flat tray with grease proof paper and pipe mixture onto the paper about 5 inch lengths. bake in pre- heated oven 180 c. 360f gas mark 3 for 25 minutes, remove from oven and make small hole in the side of each pastry to let out steam, pop back into oven for a couple of minutes, allow to cool and fill with beaten cream and top with melted chocolate. <br />Have a go June, you will be surprised how easy they are.<br />Yes, that was freshly baked bread you could see, we eat far too much of it, I have to bake every third day, but it's great with marmalade for breakfast.!! Renovation in Galiciahttps://www.blogger.com/profile/12134753603087085719noreply@blogger.comtag:blogger.com,1999:blog-8448820564852330128.post-42486029882130298422014-01-22T08:49:56.712-08:002014-01-22T08:49:56.712-08:00Mmmm....those eclairs (and are those two loaves of...Mmmm....those eclairs (and are those two loaves of freshly baked bread behind the eclairs?) look sooooo good, Anne. :) I've always wanted to make them, but they always seem on the difficult side of pastry making.<br /><br />It's wonderful to see a bit more daylight these past couple of weeks. As much as I like the inner reflection time that accompanies winter, seeing the first signs of spring and even a little bit of colour can instantly cheer me up. And the weather's been so spring-like lately, as well. - Junewomanbreadhttps://www.blogger.com/profile/05067040898288898749noreply@blogger.comtag:blogger.com,1999:blog-8448820564852330128.post-8508227541219466152014-01-22T03:31:38.328-08:002014-01-22T03:31:38.328-08:00A fine brace of pheasants!A fine brace of pheasants! Matt Carehttps://www.blogger.com/profile/02221912203941489737noreply@blogger.com