Text 20838, 102 rader
Skriven 2012-02-04 14:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HP SAUCE  20203
=======================
-=> Quoting Glen Jamieson to Dave Drum <=-


 GJ> Any reason why the bottle label should bear the
 GJ> picture of the Palace, and not the opposition organisation,
 GJ> Parliament?

Mine has the Parliament building on it. I bet yours does too: it does
look rather castle like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato and Goat Cheese Quiche
 Categories: Pies, Eggs, Cheese
      Yield: 4 Servings

      1 lb Plum tomatoes, cored,
    Quartered, seeded
    Crumble into a bowl:
      4 oz Fresh goat cheese
    Slowly mash in with the back
    A wooden spoon until
    Smooth:
    3/4 c  Half-and-half or heavy
    Cream
    1/2 c  Milk
    Add and whisk until smooth:
      3 lg Eggs
      1 tb Chopped fresh parsley
  1 1/2 ts Chopped fresh thyme
      2 tb Chopped fresh basil
    1/4 ts Salt
    1/2    Recipe Flaky Pastry Dough

  Roll out the dough 1/8 inch thick and fit into a buttered 9-inch
  quiche, tart, or pie pan. Refrigerate while you prepare the
  filling. Set a rack in the lowest position in the oven. Preheat
  the oven to 400 degrees F. Prepare and set aside:

  Plenty of ground black pepper Remove the pastry shell from the
  refrigerator and arrange the tomato quarters in the shell like the
  spokes of a wheel, with the pointed end (blossom end) toward the
  center of the quiche. Fill in the center with more tomato
  quarters. Pour the cheese mixture over the tomatoes and bake until
  the pastry and top are golden brown, 40 to 45 minutes. Let the
  quiche rest for 10 minutes to settle, then cut into wedges and
  serve.

  Flaky Pastry Dough: This dough makes a light, flaky crust that
  shatters at the touch of a fork. If you need only a single pie or
  tart crust, decrease all ingredients by half or freeze half the
  dough for future use. Makes: two 9 inch pie crusts, or two 9 1/2-
  or 10-inch tart crusts, or one 9 inch covered pie crust

  Using a rubber spatula, thoroughly mix in a large bowl:
  2 1/2 cups all-purpose flour
  1 teaspoon white sugar or
  1 tablespoon powdered sugar
  1 teaspoon salt
  Add:
  1/2 cup each shortening and cold unsalted butter

  Break the shortening into large chunks; if using butter, cut it
  into small pieces, then add it to the flour mixture. Cut the fat
  into the dry ingredients by chopping vigorously with a pastry
  blender or by cutting in opposite directions with 2 knives, one
  held in each hand. As you work, periodically stir dry flour up
  from the bottom of the bowl and scrape clinging fat off the pastry
  blender or knives. When you are through, some of the fat should
  remain in pea-sized pieces; the rest should be reduced to the
  consistency of coarse crumbs or cornmeal. The mixture should seem
  dry and powdery and not pasty or greasy.

  Drizzle over the flour and fat mixture: 1/3 cup plus 1 tablespoon
  ice water Using the rubber spatula, cut with the blade side until
  the mixture looks evenly moistened and begins to form small balls.
  Press down on the dough with the flat side of the spatula. If the
  balls of dough stick together, you have added enough water; if
  they do not, drizzle over the top: 1 to 2 tablespoons ice water
  Cut in the water, again using the blade of the spatula, then press
  with your hands until the dough coheres. The dough should look
  rough, not smooth. Divide the dough in half, press each half into
  a round fiat disk, and wrap tightly in plastic. Refrigerate for at
  least 30 minutes, and preferably for several hours, or for up to 2
  days before rolling. The dough can also be wrapped airtight and
  frozen for up to 6 months; thaw completely before rolling.

  From: flynkat

MMMMM
     

Cheers

YK Jim


... I get my castles the old fashioned way.  I conquer them.

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