I farmed the kids off to a friend yesterday. I was nervous about my first radio interview, so I thought I’d avoid adding an additional level of difficulty – like the inevitable interruptions for cheese/cuddles/crayons or any-other-blessed-thing that becomes critical the minute I answer the phone.
The Big Sister listened to the interview and was particularly excited that she got a mention: “Mummy said my name!”
The topic of yesterday’s Fresh on Sunday show was the basics of baking, and it gave me an opportunity to chat with Michelle, Kerry and Rob about the benefits of using good quality ingredients. Conversation strayed to butter and you may have been surprised to hear me declare a love of lard. I first used lard when making these olde English fat rascals. Last week, I used it in pastry and the result was superb!
200g plain flour
200g self raising flour
1 tsp salt
200g lard, chopped
¾ cup cold water
1 egg + cream for brushing
Combine both flours and salt in a large bowl, then use your fingertips to rub in the lard until the mix resembles breadcrumbs. Slowly add enough water to bring the dough together, turn out and knead for three minutes. Form into a ball, wrap in cling film and chill in the fridge for at least 20 minutes. (I made it in the afternoon and left it in the fridge until dinner time).
Once your pastry is made, then follow your pie recipe for baking times etc. I recommend brushing the pastry with an egg beaten with a splash of cream. Makes enough dough for six individual or one family sized pie. Mausie described the end result as “deliciously short”.
In the car on the way home last night, the Big Sister asked “Mummy, were you really in the radio?” It was difficult to explain that I’d been standing in the paddock (for best phone reception) talking on my mobile phone to the radio hosts in Brisbane who were beaming it across the airwaves back to Glass House Mountains. I could hardly believe it myself.
have you had any pinch me moments recently?
what do you think the basics of baking are?