A Recipe for Basic Shortcrust Pastry

 

There is quite a simple rule of thumb when it comes to making pastry at home. You should know that the type of crust you can buy from the stores is by no means as tasty or as healthy as the crust you can make at home. And the best part is that it takes very little time to make your own and you can skip all the preservatives and extra salt and sugar mixed by manufacturers into the crust they sell in stores. Today is the day when we will learn how to make the simplest recipe of shortcrust pastry, so you will never need to use the refrigerated type ever again.

I will give you a tip first, so you can obtain the best results, and cook pastry like a chef, while at home, in your kitchen. Shortcrust is best when left to sit in the refrigerator for an entire day. So, if you are planning a party or there are celebrations around the corner, I strongly suggest that you make the shortcrust a day before you get to fill and cook the recipe you want.

Let’s get to the actual recipe now. You will need the following ingredients: about one cup of flour (the all-purpose type works just fine), half of teaspoon of salt, a quarter of a pound of unsalted butter and three tablespoons of water (make sure it is ice cold, it is an important aspect of this recipe).

Use a food processor or a mixer for combining the flour with salt and add butter so that the composition begins resembling a coarse meal. Add the tablespoons of ice water and mix for another half a minute, until the dough you obtain is soft. Take the dough out of the food processor, shape it with your hands into a thick disk, and wrap it in plastic. Like this, send it to the refrigerator for a couple of hours. You can even leave it overnight if you are too busy with other chores.

 

When you roll the dough, make sure to do so gently and gradually. By letting dough gain its shape, you make sure that it will not shrink when you are baking it. Create a round shape, as thin as possible, and all the trimmings send back to the fridge, as you will use them for patching and decorating. Place your dough in a tart pan and let it sit. Lift the edges and press them lightly against the edges of the pan, to obtain the desirable crust shape. Keep in the fridge until you want to bake it. Bake in a preheated oven for about 10 minutes, and, if it is not golden enough, keep it there for a few extra minutes.

 

 

 

 

How to Make French Pastry Pie Crust

 

 

Anyone who has ever tasted French pastry can vouch for the heavenly taste of French specialties. In the post I am sharing with you today, let’s learn together how to make French pastry pie crust, one of the most common, yet delicious, recipes offered to the world by this extraordinary cuisine.

As is the case with every recipe in the universe, different chefs and even home cooks use their very own tricks when making this type of pie crust, but, for the sake of offering you the basic information needed for cooking French pastry, I will stick to a classic version that you may want to alter on the go, or when you see fit.

First, let’s see what ingredients we need for our recipe. The main ingredient, as in any pastry, is flour, from which you will need a solid full cup (about 5 ounces). It is preferable to use unbleached flour, but any flour will work if you do not have anything else at your disposal. Next on your list should be 3 ounces of butter, the unsalted variety, so that it does not alter the taste of your pie crust, or make it too salty. One tablespoon of oil, one tablespoon of unrefined sugar and three tablespoons of water complete the list of ingredients. Add a bit of salt, up to half a tablespoon, but no more.

Before starting to make the dough for the pie crust, make sure to preheat the oven at 410F. Use a tart tin on a baking sheet, the removable kind, so you can obtain the beautiful crust you want without any troubles. These are the preliminary preparations. We will get to work right away.

In a bowl, place the chomped pieces of butter with the salt, and put the bowl in the oven, until the butter is completely melted and it starts making bubbles on the surface. This should not take longer than 15 minutes, using a preheated oven. Take the bowl with the butter out of the oven and pour all the flour over it. Add the water and oil. Make sure to use a wooden spoon to mix the ingredients, to avoid burning your hands. The dough you obtain should not be very hard and easy to spread on the tart tin you put aside at the beginning of this recipe.

To give your crust a nice look, once you can touch the dough with your hand, as you pour it and spread it on the tart tin, raise its edges and press them against the edge of the tart tin. Bake your pie crust in the oven for about 15 minutes. You can fill your pie crust with anything you like, for delicious pies that the entire family will love.

 

A website I really recommend is: https://www.easy-french-food.com

Why I Fell in Love with My Betty Crocker Quesadilla Maker

 

Quick recipes are the best to start cooking at home because they practically make everything easy. From the ones I like best, I must say, hand on heart, that quesadillas are among the most delicious out there and they are easy to cook. What makes them even better is that they can be made with the help of a special cooking device that I discovered not so long ago: a quesadilla maker.

The model I decided to purchase is from Betty Crocker, and it is a great quesadilla maker that I use every time I am in the mood for making quesadillas with zero headaches. First things first, I need to tell you that this quesadilla maker is quite versatile and it can be used for making a wide range of tasty snacks, such as frittatas, quiches, nachos and, of course, quesadillas. Whenever I have a craving for a home-cooked meal, and I don’t have a lot of time on my hands, all I need to do is to fire up my quesadilla maker and get it to work. In just a few minutes, I have fresh quesadillas, with minimum effort and maximum flavor.

Especially when I am in a hurry, I find the Betty Crocker Quesadilla Maker to be a great helper in the kitchen. The ready to bake indicator light comes in handy, because I usually start preparing the food while I turn on the machine, and I am grateful for not having to keep an eye on it. What I like extremely about this cooking appliance is the fact that its thermostat regulates temperature so that it creates the perfect baking environment for making quesadillas, without burning them or leaving them insufficiently cooked.

After I am done with the cooking, I am pretty thankful for the non-stick cooking plates this quesadilla maker comes equipped with. Besides the fact that I never burn my quesadillas, I know for a fact that cleaning is a breeze. All that I need to do is to wipe them clean, and the quesadilla maker is as good as new, and ready to be used the next time I am in the mood for these delicious Mexican snacks.

The Betty Crocker quesadilla maker is very compact in size and easy to store away. I am pretty concerned with a number of cooking appliances I have around, since cooking is my life, so I am pleased with seeing products that are made to be easily accommodated in a kitchen cabinet. The cord wraps at the base, and the appliance does not take up a lot of room, so, all in all, I think this is a great quesadilla maker.