Food

I should update more often. These photos are a bit old (except for the desserts).

David must have let me borrow his metropass this day, because I decided I wanted to go here:



So I did.




It's a nice Jewish bakery that sells mandelbrot (biscotti) and I bought some. I decided I also needed a hot pastry immediately, so I bought this vegetable one.



It's better out of focus. Although it was filled with about five different kinds of vegetables it was all held together with a flavourless white sauce. I have nothing against white sauces, but when they are thicker than normal and have little flavour it's basically like eating paste.

Fast-forward to the exciting future that is my fridge; she's filled with numerous preserves and leftover pastry. Pastry is a terrible thing to go to waste, so I combined it with some sour cherry jam. The egg wash I used also had a bit of honey, which was a mistake. It made the pastries look too brown. As you can see I didn't spend much time applying the egg wash evenly, or shaping my dough properly. Look at the ugly lip on that turnover, tsk.



Aaand then I made some fruit tarts in my desserts class. The one on the right is the one I presented, the one on the left I threw together when I remembered I was supposed to make two.



None of the custard should be visible, so ooops. I was in a rush. The recipe for the crust is called "sweet paste" and that's an accurate description. Well it doesn't sound very appetizing, but it makes a rich crust with a texture that I can't quite describe. It isn't flaky, and when you're rolling it out it mostly just falls apart. The best thing to do is roll it in to a large, vaguely circular shape and quickly plop it in your tart pan. Then all you have to do is trim the excess and neatly press the dough in to the fluted sides of the pan to make sure it bakes up prettily.