Beef and baharat pasties


Hot-water crust pastry is traditionally made with lard, but it works just as well with butter, and yields a soft, pliable dough that is unexpectedly easy to roll out. It also forms a sturdy crust that perfectly holds the beef and vegetable filling as it bakes, but crumbles deliciously with every mouthful. The filling may be prepared up to 2 days ahead and refrigerated until needed.
to Continue Reading……

Helen Goh s bacon beer and onion loaf

A blog about orchids written by the staff of the Fuqua Orchid Center.
read more…

From parathas to veggie loaves Yotam Ottolenghi s bread recipes

Spicy, flaky flatbreads with grated tomato, a brunch-worthy tomato and courgette loaf with tomato chutney, and soda bread with figs, anise and orange
read more…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s