Saturday, 16 August 2008

Where Cooks Fear to Tread

Picture from art.com

I mentioned yesterday that I was trying a new pastry recipe from Maggie Beer. For those of you who don't know Maggie comes from the Barossa Valley near Adelaide and has a real passion for locally grown good quality produce and is an incredibly creative cook. I gather she's not a professional chef, but she certainly knows her way around a kitchen! She has a show on ABC1 on Wednesday nights a 6.30pm. It's one of the few nights that I do my best to get dinner cooked and finished eating by then so I can sit down with a cuppa to enjoy the show fully.

Anyway...back to the pastry. The recipe is very simple ~ 200g butter, 250g plain flour, 125ml sour cream. That's it. You wiz the first two in the food process and then add the sour cream and wiz that til it comes together in a ball. And it's done. The pastry itself is oooohhhhhh soooooooo wonderful. It does shrink a lot, so you have to trim with that in mind. But it's almost like a cross between a puff and a shortcrust. It doesn't rise like a puff does, but you can see the buttery layers and the taste is superb. I can see why she uses that recipe for everything.

I think I see choc chip sour cream muffins on the Beyond My Picket Fence menu more often...which is what I do with leftover sour cream :)

Well....it is yet another overcast day here with rain falling. A perfect day to stay inside and read a good book, do some baking and end it with a drive 'down the hill' to Rel's place for a movie night with the ladies from church. I think I might venture down the street to poke around the Op Shops for some pretty crockery too. Mmmm don't you love deliciously quiet Saturday's filled with only your favourite things?

8 comments:

The Tin House said...

Tracy, sounds like a wonderful afternoon to me! Re: pastry shrinkage. I'll bet it wouldn't shrink as badly if you plopped the ball of dough in the freezer for half an hour before you rolled it out. Mind you, I'm usually too impatient to bother with it! Lisa x

Tracy said...

I always refrigerate it for 30 minutes before I use it. I just plan for it to happen.

I've ended up making a meal for some friends and have used the extra sour cream to make pastry for an apricot pie. I'm finding it hard not to dig in, it looks so good LOL.

Left-Handed Housewife said...

Your Saturday sounds lovely! I long for a quiet, rainy Saturday. Instead, we're going to a pool party this afternoon, and while I have nothing against pool parties, per se, I'd rather sit home and knit or sew. Enjoy your rainy day!
--Frances

Tina ♥ said...

Pastry...one of those things I want to make, but always ends up a mess...sigh..!

April Roberts said...

Tracy, the pastry sounds amazing! I'll definitely have to check out that muffin recipe too! I hope you have a wonderful movie night with your friends!

Love,
April :0)

fmll said...

You've reminded me, yet again, that I keep wanting to go op shop crawling!

Did you end up going?

Tracy said...

Yes Felicity, brief though it was. We have 3 in our town and 2 are open on Saturday's. I was home within half an hour...but I went without the kids so it was nice.

Our Red House said...

I'll have to try that recipe. I'm still on the lookout for the 'perfect' pastry recipe.

Kate