Let's start at the very beginning - pastry.

Where to start?  I feel my first post should be something that encapsulates our reasons for starting this blog, wows you with our domestic insight or at the very least is truly original.  But I get nervous at the very thought of having to live up to such great ambitions, and so here's just what I was doing this afternoon.  It's not original, it's not all-encompassing, but this is something that will save you time, money, and from having to eat rubbish.

I was making pastry (recipe below).   Have you seen what goes into shop-bought frozen pastry?  Truly disgusting.  Make it in big batches and then freeze it in quiche/pie size balls so next time it just needs de-frosting and rolling.  Make jam tarts with leftovers (use up jam that you've had to scrape mould off - it's going in the oven at 200 degrees so don't worry!).  But here's the best bit: instead of faffing with baking beans, put your rolled pastry in it's dish into the freezer until it's gone hard.  Then you can either bake it blind just like that and it won't collapse (as long as your oven is properly pre-heated) or just stuff your filling in and bake it all together.  Something about the very cold to the very hot means that it will go crispy on the bottom.   Brilliant.  All credits to my friend (who has to remain nameless until I've asked her!) for this fantastic tip.

Here's a piccy of dinner just before being popped into the oven, compiled by my brother-in-law using my pastry and eggs from the chickens in the garden.  Scrumdiddlyumptious.

Basic Shortcrust Pastry

Essentially, you need half the amount of fat to flour, and a little water.  Easy.  The following amounts will line a flan dish to feed 4-6.  Sweet pastries will add more butter, egg yolks and sugar, but this is good for starters.  

75g butter (well chilled)

150g plain flour

2 tbsp (roughly) water

Cut the butter up and rub into the flour until it's like fine breadcrumbs.  Sprinkle the water over and mix gently with a table knife.  Add more water as needed a little at a time until it starts to bind.  Stick  your hand in the bowl and gather into a ball, kneading very lightly.  Roll out using a bottle if you haven't got a rolling pin on a floured surface.  

The above picture is goats cheese and grilled pepper quiche, and was cooked for about 40 minutes at 200 degrees.