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Foodies In The News

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Re: Foodies In The News

Postby WWordsworth » Sat Jan 16, 2021 9:04 pm

I see Yotam has a recipe for a "stand alone lunch" in today's Guardian.
24 ingredients.

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Re: Foodies In The News

Postby Pepper Pig » Sun Jan 17, 2021 5:04 pm


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Re: Foodies In The News

Postby Renee » Sun Jan 17, 2021 5:27 pm

What a lovely story and thanks for posting. Is this the same Rob Allison? His mother is Korean.

https://www.humphreymunson.co.uk/a-day- ... b-allison/

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Re: Foodies In The News

Postby Pepper Pig » Sun Jan 17, 2021 5:30 pm

Looks like it Renee.

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Re: Foodies In The News

Postby Pepper Pig » Sun Jan 17, 2021 7:20 pm

Puff pastry. Jay Rayner has just recommended this blog on Twitter.

https://studentcuisineforthegloomyteen. ... ff-pastry/

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Re: Foodies In The News

Postby Earthmaiden » Sun Jan 17, 2021 10:06 pm

:lol: :lol:

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Re: Foodies In The News

Postby Pepper Pig » Sun Jan 17, 2021 10:19 pm

:lol: :lol: :lol:

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Re: Foodies In The News

Postby Renee » Mon Jan 18, 2021 11:39 am

Hilarious!!!

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Re: Foodies In The News

Postby aero280 » Mon Jan 18, 2021 12:01 pm

Looks similar to my puff pastry skills! :)

But I cheat and buy it ready rolled.

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Re: Foodies In The News

Postby jeral » Mon Jan 18, 2021 4:31 pm

What do people do with the nuisance corners of puff pastry once a circle has been cut out? It doesn't seem to re-mould well if bits are stuck back together. (Cheese straws are dry and tasteless to me.) Ta.

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Re: Foodies In The News

Postby Earthmaiden » Mon Jan 18, 2021 5:21 pm

Cook's perks!

MIL used to re-roll such things and add dried fruit, cut into strips, sprinkle with sugar, bakecand serve instead of biscuits.

Pinwheels with Marmite and/ or cheese.

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Re: Foodies In The News

Postby jeral » Mon Jan 18, 2021 6:34 pm

Thanks, re puff pastry offcuts - for some reason I hadn't thought "sweet", so it's reminded me I could grate some dark choc for a long pencil slim sausage roll, sprinkled with coconut sugar. (I'm still in decadent Christmas mode :D

A normal ready roll size is only enough for my pie bottom tin, or maybe a scant lattice top as well at a pinch, so I've taken to doing a shortcrust bottom and a puff top, with a spare top for a later pie.

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Re: Foodies In The News

Postby KeenCook2 » Mon Jan 18, 2021 7:53 pm

I read a Nigel Slater recipe for banana tarts on bought, ready-rolled puff pastry. He said to roll them further so they were really thin.
I always thought if I did that it would not puff up any more :oops:

What does happen to it if you roll it further? Voice of experience, please do let me into the secret :lol:

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Re: Foodies In The News

Postby aero280 » Mon Jan 18, 2021 11:14 pm

I think it's fine. I remember my mother doing thin pastry when she made jam tarts and the small squares with currants rolled in.

I tried it when I bought the wrong pastry - it was gluten free - and the pastry turned to something brittle and I could have tiled a wall...

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Re: Foodies In The News

Postby jeral » Mon Jan 18, 2021 11:44 pm

KeenCook2, I'm with you on not knowing how to roll thinner ready rolled puff pastry, bar a light neatening smoothing. If there's a trick to not deadening it, I don't know it either. All ears.

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Re: Foodies In The News

Postby karadekoolaid » Tue Jan 19, 2021 4:47 am

What does happen to it if you roll it further? Voice of experience, please do let me into the secret


It doesn´t puff up, but it stays melt-in-the-mouth.
( did a "roll" with some grilled veg on Monday, with a tiny leftover piece of puff pastry).

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Re: Foodies In The News

Postby Earthmaiden » Tue Jan 19, 2021 11:32 am

In the days before ready rolled frozen puff pastry it came in thick lumps (which are still available). I can remember rolling these quite considerably to make large and small vol au vents and such and picking up the bits and re rolling too. The results were always very good. Is there something different about ready rolled? Maybe it has already been through too many rolling processes.

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Re: Foodies In The News

Postby Stokey Sue » Tue Jan 19, 2021 12:29 pm

Apparently In France puff pastry often comes as a circle of ready rolled which solves the problem of the corners but is not so handy if you want to make sausage rolls

If you think about the way puff pastry is made and rises is the structure is of a series of layers that run parallelogram the table top. If in re-rolling you either use an uneven pressure and break the layers into ridges you will lose some of the lift If in reassembling your trimmings you assemble them in a jumbled heap you will lose a lot more

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Re: Foodies In The News

Postby Linnet » Tue Jan 19, 2021 2:15 pm

Shortcrust as well as puff in circles is standard ready-rolled in France, very useful when making a quiche, but as Sue says, not so easy for sausage rolls! They have finally started making it in rectangles too, but you have to hunt it out, not everywhere yet.


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