New pastry

Friday was online games night, so I neglected to write a blog post. There’s not a lot to say anyway – I’ve bene busy working on my secret project and doing online ethics classes.

I’ve also been organising a visit to my aunt, who is in a nursing home in Germany. We have some time before my ISO meetings in Cologne to visit W├╝rzburg, where my aunt lives. I got contact details of the nursing home from my cousin and emailed to see if we could visit. They wrote back saying it would be fine, but there are some COVID safety rules we need to follow, including getting a test before going there. So I’ve been looking at where we can do that, as well as booking a hotel. I also need to work out train trips from the airport and so on.

Tonight for dinner I made quiche. I’ve been making the pastry using plain flour, but a few days ago I happened to see a Jamie Oliver cooking show where he was making pastry, and he said to use strong flour. So today I tried making it with bread flour. The pastry ended up less crumbly and held together better. I think it was a better result for quiche, whereas the plain flour one would be better for a fruit tart or something where you want a crumblier pastry.

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