IN SEASON
BASIC PIE DOUGH RECIPE
This pie dough recipe is simple – and perfect. The addition of quark is unusual, but gives the pastry great texture.
4–6 PORTIONS
100g cold butter 260g fl our
100g quark or ricotta cheese
0.5 tsp salt
1 Cut the butter into cubes. Working quickly with a food processor or by hand, combine the butter with the fl our, quark or ricotta, and salt to form a dough.
2 Knead the dough a little on a lightly fl oured surface. Roll it out into a 3mm-thick circle. Gently press the dough into a
springform pan or a pie pan. Trim the dough hanging over the side of the pan to about 2cm. Fold the dough under itself to form a rim and then pinch the dough together with your fi ngers. Cover the dough in the pan with plastic wrap and refrigerate for 30 mins.
3 Meanwhile, preheat the oven to 225C/gas 7. Remove the plastic wrap from the pie pan and prick the bottom crust with a fork. Cover the edges of the pie crust with aluminum foil and pre-bake it in the oven for about 12 mins or until the crust is a light golden brown.
The Winter Table by Lisa Lemke, published by Sterling Epicure
Alternative Flours
It is increasingly easy to fi nd fl ours milled from grains other than wheat. They are used in much the same way as wheat fl our and many people fi nd them easier to digest. Relatively new to the market are gluten- free fl ours milled from pulses, nuts and seeds. These open up interesting possibilities for baking enthusiasts, as well as those suff ering from gluten- related health issues.
❤ Almond fl our: high in protein, produces moist, tender cakes and pastry.
Buckwheat fl our: strong, distinctive fl avour, excellent for chocolate pastry.
❤ Chestnut fl our: ‘short’, good in pastry.
❤ Millet fl our: ‘short’, excellent for pastry (see recipe on page 12).
❤ Pea fl our: yellow and green, makes colourful ‘short’ pastry.
❤ Potato starch: dry and light, useful binder for other fl ours.
❤ Quinoa fl our: high in protein, distinctive fl avour, provides pastry dough with structure.
❤ Rice fl our/starch: useful for binding other fl ours.
❤ Sorghum fl our: slightly sweet fl avour, useful all- rounder, good for bread, cakes and pastry.
❤ Soya fl our: strong, high in protein, provides dough with structure.
❤ Tapioca starch: fl avourless, use for dusting, enhances dough elasticity.
FOODLOVERMAGAZINE.COM | 11
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
