Week 1... DOWN!

 

Well, week 1 is done and dusted!! 

 

 

The first week has absolutely flown by and I am really enjoying it so far.  I can definitely see myself enjoying working in the industry and cant wait for what's to come!

 

 

Like starting work or study anywhere - the first two days were boring and consisted of paperwork, policies, paperwork, more paperwork etc.  On our third and fourth days, we got stuck right in and began working in the kitchen.

 

 

We made three types of pastry (Full Puff, Short and Sweet) on our first day in the kitchen and then the next day, we used the short pastry to make something delicious!

 

 

I will go into more detail about the Puff pastry and Sweet pastry on my next blog post but would just like to say - I have a strong appreciation for anyone who makes their own Puff pastry!!

 

 

The Short pastry was quite simple to make and was left in the fridge overnight.  I will put the recipe for this at the bottom of this post.

 

 

We made two fillings for the short pastry and combined these with a 'Royale Mixture' to make two types of Quiche!  Quiche Lorraine and a sundried tomato, spinach and feta quiche.  Both were very easy to make and consist of everyday ingredients so anyone can bake and enjoy these.  The recipe for these will also be at the bottom of this post.

 

 

I took photos along the way to capture the steps and the finished product!!

I hope you all enjoyed my first proper blog post and are looking forward to the next, which I will hopefully post at the end of week 2 and will include everything we have done!

 

Don't forget to have a look over the recipes for the short pastry, quiche Lorraine filling, Sundried tomato, spinach and feta filling and the Royale mixture. 

 

Have an amazing week - I am eating quiche for dinner!! :)

 

 

Recipes

(makes 4 large quiches and 4 small quiches, adjust if necessary!)

 

Short Pastry

1000g Bakers Flour

500g Butter

250g Water

10g Salt

 

Combine flour and butter using mixer until mixture resembles large breadcrumbs. 

Add in the water and mix until mixture forms a ball.

Shape into a disc and refrigerate until ready for use.

Prepare into tins of choice if making into quiches and dock prior to baking.

 

Quiche Lorraine Filling

100g Cheddar Cheese (grated)

100g Diced Bacon (fried then mixed with cheese once cooled)

10g Butter (use to fry the bacon in a pan)

 

Sundried tomato, spinach and feta filling

300g Baby spinach (blanched and then finely chopped)

80g Sundried tomatos (Chopped into small pieces)

80g Feta (Chopped into small pieces and combined with other two ingredients)

 

Royale Mixture

9 Large Eggs (whisked)

250ml Water (add in and whisk)

700ml thick cream (add in and whisk)

Salt, pepper and optional nutmeg to taste (add in and whisk)

 

 

Simply fill docked (dock and then turn docked side down to avoid leakage/soggy pastry) pastry lined tins with the fillings and then pour over Royale Mixture until the fillings are covered and pastry is filled approx 0.5cm from the top to avoid the mixture rising and overflowing. 

 

 

*This recipe makes four big quiches and four small quiches - adjust if necessary!