Welcome to thatcookingthing. This blog was started in the summer of 2017 as I was about to enter my fourth and final year of university and was designed for students and those less comfortable in the kitchen. The posts were linked to the British academic year of September through to July and consist of weekly updates of recipes. The content will be split into two halves, there will be “Cooking From Basics” as well as a Baking section.
Cooking From Basics will follow the academic year and aims to teach skills in the kitchen. It will start off with simple meals requiring little effort and will progress to teaching new techniques as the year goes on. As it is aimed at students, I will be providing a cost estimate per portion (based on my local shop’s prices) and also, where possible, I will explain how to make the recipe both vegetarian and possibly vegan! For the simpler recipes, it is easiest to head to the Cooking From Basics tab and scroll down to the earlier recipes. They are provided in chronological order but if you are looking for a specific recipe, check out the master list where I will provide an index of all my recipes.
Baking has been a passion of mine for a long time now. I love the creativity and freedom that comes with it and I always spend far too much time baking than I really should. The baking section of this blog will follow the things that I have been making and will provide recipes and if possible, troubleshooting for them.
I aim to alternate between the Cooking From Basics and Baking posts but obviously some recipes may just fall into both!
I hope you enjoy the blog and I will see you every Monday!
I have found that whatever I am making for dinner, my recipes tend to start out the same way: dice/slice/cube the onion and lightly sauté it in a pan. Onions are a great way to bulk out a dish and add a wonderful flavour but they are rarely showcased as the main ingredient. This is a massive shame as onions are delicious and deserve to be shown the respect they are due.
The origin of the onion is not well known as the original wild onion variety is now extinct – and has been for some time. The cultivated version that we know today has been around for over five millennia and has been cultivated by different cultures around the world over this time period.
One of the most famous traits of the onion is that cutting onions makes you cry. This is an evolutionary defence mechanism in which damage to the flesh of an onion starts a chain reaction in which enzymes within it cause the production of syn-Propanethial-S-oxide – or as normal people call it, “the stuff that makes you cry”. This gas irritates our eyes when we cut onions but more importantly for the plant, if it gets attached by pests whilst growing, the gas makes it painful to eat the onion so the pests will move onto a different plant. The gas is sulphur based and the majority of the sulphur in an onion is located near the root end. This is why people advise not cutting off the bottom end of an onion until you have cut up the rest of it as this will reduce the irritation on your eyes. Another interesting thing about this onion based tear gas is that if you cut up enough onions, your eyes will get used to it and you will stop crying – you can actually become immune!
Onions make a great star ingredient for many vegetarian dishes. French onion soup – for which the recipe is given below – is a fantastic example of this. It’s warm, filling, packed full of flavour and completely vegetarian (even vegan if you replace the butter with olive oil). Onion tarts are another popular dish. I am very partial to a tart we make at home which has red onions and balsamic vinegar with a little cheese and a scone like base. Goats cheese and red onion are another classic pairing. Of course we cannot forget one of the most popular forms of the onion – the pickled onion. Soaked in a spiced vinegar, these are often served as a side dish, are popular in sandwiches and together with cheese, bread and sometimes ham, make the Ploughman’s lunch.
I hope you enjoy the recipe and that it opens the onion up to far more possibilities in your kitchen.
Prep time: 10 minutes
Cook time: 90 minutes
Cost per serving: around 60p
3 medium onions
3 cloves garlic
2 tbsp olive oil
3 tsp sugar
1/4 cup (60ml) cooking sherry
750ml vegetable stock
Salt and pepper to taste
Thinly slice the onions and add them to a pan with the oil and the butter.
Lightly sauté until the onions are translucent.
Finely crush the garlic and mix it in along with the sugar.
Allow to caramelise for at least three quarters of an hour stirring every fifteen minutes.
Add the sherry and simmer for another fifteen minutes.
Stir in the stock and cook for another half hour to allow the flavours to meld.
Serve with croutons or crusty bread for dipping.
This soup keeps well in the fridge – but never seems to last longer than 48 hours in my house anyway.
Macarons can be the stuff of nightmares. A single streak of unmixed meringue in the batter can cause the entire batch to crack, unsieved ingredients can make the macarons go lumpy and bad luck can ruin an entire tray for even the most competent baker. That being said, if you can master the art of making macarons, you can succeed at almost anything in the kitchen.
One of the most distinctive elements of a macaron is its foot. Observing the foot of a macaron can give you a good indication of how it was made. Both oven temperature and mixing techniques affect its formation. The foot should be even all the way around, either completely vertical or with a light outwards bulge, and have lots of small pockets of similar sizes. If the foot goes over the top of the shell (giving a cracked appearance), your batter is not mixed evenly; if the feet bulge massively outwards and appear as more of a skirt, you have over mixed your batter. If your macarons are consistently not developing feet, allow them to dry longer before baking as the formation of a skin over the top of the shells will encourage rising from the base of the macaron, helping with the formation of the feet. The lack of feet can also indicate that your oven temperature is too low and a skirt can indicate the temperature is too high so I would encourage investing in an oven thermometer if you wish to make macarons semi-regularly.
Everyone’s oven is different and macarons are a very good way to discover where the hot spots in yours are. If a single batch of macarons has very different results across the tray, this indicates that there isn’t great circulation in your oven. If you don’t have a fan oven, there isn’t much you can do about this but you can adapt in the future by removing macarons in hotspots early and then baking the rest for another few minutes.
The classic image of a macaron is a brightly coloured shell with a smooth filling. The colour of the shells is often indicative of the flavour. When it comes to choosing flavours, the list of things you can choose is almost limitless. I have eaten savoury macarons, I have eaten sweet macarons and there are a particularly interesting set of flavours in the middle where the macarons are sweet but use traditionally savoury flavourings. One that I tried whilst baking for this post was a rosemary and olive oil flavoured macaron and it was delicious!
Once you have mastered the basic macaron, you can begin to experiment with different fillings and flavours. Why not use them as decoration on cakes or a dessert? They don’t just have to be a delicacy on their own.
I hope you enjoy baking them and that your macarons come our perfectly every time.
2 egg whites
140g icing sugar
65g ground almonds (or almond flour)
35g granulated or caster sugar
Pinch of salt
Gel food colouring
Flavourings (these could be extracts like vanilla or orange, rose water, cocoa, green tea etc.)
150ml double cream
150g dark chocolate
1 tsp sugar
100ml double cream
200g white chocolate
Place the icing sugar and almonds into the bowl of a food processor and blend for a minute.
Push the mixture through a fine mesh sieve – this step takes time but is important if you want your macarons to have a smooth, glossy top. Once there is only a tablespoon of bigger chunks of almonds left in the sieve, you can discard these and stop. If you would like to make chocolate shells, replace one tablespoon of the mixture with one tablespoon of sifted cocoa. Use the same technique for green tea shells but with two teaspoons of matcha green tea powder instead.
Add the egg whites to the granulated sugar and salt in a separate bowl and whisk with an electric hand beater until a stiff meringue is formed. You should not feel any grains of sugar if you rub a little between your fingers and you should be able to turn the bowl upside down without anything falling out.
If you wish to colour and flavour your macarons, use the tip of a knife to add a small amount of gel colour to the meringue. Do not use liquid food dye as it will make your meringues collapse and will also fade in the oven. If you are using a flavoured extract, add a quarter of a teaspoon to the egg whites and beat it in.
Add half the dry ingredients and fold them in.
Once the first batch of dry ingredients starts to mix in, add the rest and continue to fold. Ensure that you use a spatula to scrape the bottom of the bowl as any unmixed in bits of meringue will cause the macarons to crack.
Macarons are surprising forgiving at this stage. You want to keep as much air in during the folding as you have to knock it out again later to get the mix to the correct consistency and this is easier when you have a lighter mix to start with – it will make sure you don’t over mix the batter.
Once the almonds and icing sugar have been incorporated into the meringue, continue to mix until you reach the right consistency. This is when you can lift some batter on your spoon and as you drop it back into the bowl, you can draw a figure of eight with it without the stream of batter breaking. The batter should be thick but still flow a little, any blobs you make on the surface should slowly ink in over about twenty seconds.
Line a baking tray with parchment paper or a silicone mat.
Pour the batter into a piping bag and pipe circles of batter about an inch and a half (about 4cm) wide leaving at least an inch (2.5) between them.
Lift up the baking tray and bang the base of it onto the surface ten times. Rotate the tray round so the other side can be banged too and repeat the ten bangs. This will remove air bubbles from the macarons which you will see popping on the surface. You can sprinkle the centre of your macaron shells with sprinkles or something related to the flavour to give a more exciting finish.
Place the macarons in a warmish dry place for half an hour to an hour until a skin has formed over the top of them (you can touch the surface of them without it sticking to you). Some people say this step is optional and I have made macarons before without letting them dry and they did work but the best way to work out if it works for you is practice. Make a couple of batches, leave some to dry and place other straight into the oven and see how they come out!
Preheat the oven to 150°C (gas mark 2).
Place the macarons one tray at a time on the top shelf of your oven for twenty minutes or until you can lift one off the tray without it sticking. If they stick a little, just give them another two minutes and try again.
Once the shells are cooked, let them cool on the tray until you can touch them without burning yourself. Peel them off the baking sheet and place the shells onto a wire rack to cool.
To make a ganache filling, heat the cream until almost boiling and pour it over finely chopped chocolate.
Leave for two minutes for the heat of the cream to melt the chocolate and then stir the two together. You can add flavourings of your choice or sugar to the ganache at this point.
Let the ganache cool until it has thickened up to a thick piping consistency and is no longer warm to the touch.
Match up macaron shells of similar sizes in pairs. On one of each pair, pipe a small dollop of ganache and sandwich the two shells together.
Leave the macarons overnight in the fridge so the ganache can set fully and the flavours can meld between the filling and the shells.
I felt that it would be quite poetic to start the second year of this blog’s life with a similar recipe to the start of the first year. The similarity between the ingredients in a bolognaise sauce and meatballs in tomato sauce is remarkable with the main difference in the recipes I use being the addition of carrots to my bolognaise sauce.
There are recipes for meatballs dating back to around 200BC and, realistically, the modern-day recipes haven’t changed tht much since then. There are lots of different variations with different meats, seasonings and bulking agents such as breadcrumbs, but the basic premise is the same. Meat is mixed with flavourings and then compressed into a small ball and cooked.
As you can imagine, there are many ways of cooking meatballs, the most common being frying and baking. Frying the meatballs allows the Maillard reaction to occur all over the surface of the meatball. This is the reaction which causes caramelisation to happen giving a little crunch to the outside of the meatball and helping develop the flavours. The Maillard reaction takes place when amino acids and sugar react on the surface of food between 140 and 165°C. It’s different to standard caramelisation because it does not just depend on the sugars in the food caramelising by themselves and it is also completely non-enzymatic.
Baking in the oven also allows the Maillard reaction to take place but this mostly occurs along the contact point between the meatballs and the baking tin (turning half way though increases the area over which this reaction occurs improving the overall flavour).The hot air in the oven also hardens the outside of the meatballs and it dries them out helping them hold together better when mixed into the tomato sauce.
Another method of cooking meatballs is steaming, however unlike frying and baking this gives a very different result as the steam doesn’t cause the meatballs to brown at all. Steaming also allows the fat in the meat to drip off during cooking which I have found removes a little of the flavour. Braising is the final relatively common method of cooking. It is a combination technique which starts by frying the outside of the meatballs to get a crispy, caramelised exterior. Once the outside is cooked, a sauce is poured over the top of the meatballs, they are covered and then left to cook in the sauce. This technique allows the flavours to meld between the meat and the sauce far better than placing the fully cooked meatballs into the sauce when you serve them.
I prefer to eat meatballs with pasta rather than in sandwiches or by themselves. Meatball pasta bake is a particular favourite of mine with a good crispy layer of cheese on the top (it’s the Malliard reaction rearing its beautiful head again) but sometimes I’m just not patient enough to wait for a pasta bake so spaghetti and meatballs it is!
Makes around 50 meatballs ~ 8 portions
Prep time: 20 minutes
Cook time: 30 minutes
Cost per portion: around 60p
500g beef mince
1 medium onion
¼ cup flour
¼ cup breadcrumbs (optional)
4 large cloves of garlic
2 tbsp chopped fresh parsley (optional)
2 tbsp olive oil
Salt and pepper to taste
Place the onion, garlic and parsley into a food processor and pulse until they are chopped very finely – drain off any excess liquid produced. If you don’t have a food processor, just chop the onion and garlic as finely as you can.
Break up the mince with your hands, add the onion, egg and oil and gently stir to combine.
Sprinkle over the flour, salt and pepper along with the breadcrumbs (if you are using them) and gently stir in. The aim is to not turn the meatball mix into a pulp though if it does become mushy, it will still work.
The mix can now be placed into the fridge for up to 24 hours.
When you want to cook the meatballs, turn the oven to 200°C (gas mark 6).
While the oven is heating, line a baking tray with parchment paper.
Use a tablespoon to measure out the mix and with damp hands, compress each tablespoon into a ball and roll it to make it smooth.
Bake the meatballs for 30 minutes turning them after the first 20.
The meatballs can now be frozen, served in a sandwich, on pasta, pizza or even just eaten as is!
Basic Tomato Sauce
Cost per portion: about 50p
Prep time: 10 minutes
Cook time: 15 -60 minutes
2 tbsp olive oil
1 onion – finely chopped
3 cloves of garlic – finely chopped
1 tin chopped tomatoes
¼ cup tomato paste
½ cup water
Salt and pepper to taste
½ tbsp chopped parsley/basil – optional
Place the oil and onion into a heavy based pan and fry the onion until it is translucent.
Add the garlic and fry for another two minutes.
Pour in the tomatoes, tomato paste and water and bring to the boil.
Add salt and pepper to taste.
Let simmer for at least fifteen minutes. If you can, place a lid on the pan and let it simmer for an hour. If the sauce becomes too thick, add a couple of tablespoons of water. Alternatively, you can place the fried onion into an ovenproof dish along with the other ingredients. This can then be covered and cooked alongside the meatballs in the oven.
If you prefer your sauce smooth, use a stick blender to puree the lumps. I like to puree it a little but not too much so the sauce still has a little bit of texture.
Stir in the chopped herbs and simmer for another five minutes before serving.
This sauce freezes magnificently and can be used on both pasta and pizza.
Serve the meatballs and sauce with pasta for a delicious, filling dinner.
In the words of RENT, “525,600 minutes, how do you measure, measure a year?” One way for me has been this blog. With the 52nd recipe provided in this post, I have reached the end of my first year as a blogger. I will admit that there have been times when I have seriously considered giving up – there are few things more demoralising than realising at 3pm on a Sunday afternoon that I have to cook and write a post before heading out to orchestra rehearsals. However, even with all those struggles, it has been incredibly rewarding.
A couple of times this year, I have been chatting to someone and they will drop into conversation that they read my blog and have tried out a recipe or two – occasionally they even send a photo – and it is very satisfying to know that people are enjoying this. I had been thinking about starting thatcookingthing for a good two years before it became a reality and one of my main concerns was that no one would read it, so knowing that some people are reading the weekly posts and interacting with me is especially exciting. One of my main motivations to start writing was the decision that I want to go into media production. I will be starting a Masters course in Science Media Production in a couple of months and although this clearly isn’t a science blog, you may have noticed my passion for science slipping into the introduction to the recipe every now and then.
I wanted to finish this year with a bit of a showstopper. I know tarts are not very tall but they are definitely some of the most beautiful foods around. They are incredibly versatile – I have only given recipes for sweet tarts on here however I am partial to a caramelised onion and goats cheese tart or even a garlic tart when I don’t want any contact with people for the next week. The chocolate tart recipe below gives a crisp, slightly nutty pastry filled with a smooth, silky chocolate filling and topped with a gorgeous shiny glaze. The glucose in the glaze is what give it the lustre – rather like in a mirror glaze – so is an vital ingredient. This tart is beautiful to look at and tastes absolutely divine!
Hazelnut and Chocolate Tart
Prep time: 30 minutes
Cook time: 40 minutes
For the pastry:
100g hazelnuts (75g for the pastry and 25g for decoration)
1 tbsp caster sugar
1 egg yolk
2 tbsp iced water
1 tsp vanilla extract
For the filling:
170g dark chocolate
80ml water (1/3 cup)
1 tsp vanilla extract
Pinch of salt
For the glaze (optional):
2 tbsp glucose syrup
50ml boiling water
To prepare the hazelnuts:
Preheat the oven to 180°C (gas mark 4).
Place the hazelnuts onto a baking sheet in a single layer and toast for fifteen minutes, stirring every five.
Remove the hazelnuts from the oven. If they were already blanched and have had their skin removed, leave them to cool and skip to the pastry making step.
If the hazelnuts still have their skins on, pour them onto a tea towel and wrap them up in it – it is easiest to do this by lining a bowl with the towel and then pouring the hazelnuts into the bowl.
Let them steam for a minute and then massage the tea towel with the hazelnuts still inside. The steamy environment created by wrapping up the nuts will loosen the skins and rubbing them together will cause the skins to flake off.
Once the majority of the skins have come off, remove the nuts from the towel and leave them to cool.
To make the pastry:
Once your hazelnuts are cool, place them into a food processor and coarsely grind them. Measure out 75g and place it back into the food processor whilst keeping the last 25g for later.
Add the flour to the food processor and blitz it for around 30 seconds to grind up the last bits of the nuts to make sure the pastry is smooth.
Cube the butter and add it to the processor. Pulse this until the mixture resembles breadcrumbs.
Add the sugar and pulse to combine.
Place the egg, water and vanilla into the processor and mix until the dough starts to come together.
When the dough becomes sticky, pour it out onto a surface and squeeze it together with your hands to form a ball. Wrap this in cling film and leave to rest in the fridge for at least half an hour.
Roll out the pastry to a couple of millimetres and drape it into a nine to ten inch flan tin.
Press it into the edges of the tin and trim off the excess pastry.
Prick the base all over with a fork and place the tin back into the fridge for around ten minutes. This will help prevent the pastry shrinking too much in the oven.
Preheat the oven to 190°C (gas mark 5) while the tart case is resting.
Line the inside of the tart tin with baking parchment or foil and pour in baking beads to weigh down the pastry in the oven. If you don’t have baking beads, rice or lentils also work but you cannot use them for normal cooking after this.
Bake the tart for fifteen minutes.
Remove the baking beads and bake for a further 5 minutes to help dry the inside.
After five minutes, reduce the oven to 150°C (gas mark 2).
Once you have removed the baking beads, start to make the filling.
Heat the water, butter, salt and sugar in a saucepan until it is boiling.
Break the chocolate into a bowl and pour the water and butter mix over it.
Leave the mix for two or three minutes for the chocolate to melt, add the vanilla and stir together to create a smooth water ganache.
Lightly beat the eggs in a bowl to break down their structure and then whisk them into the chocolate mix. It may thicken up and go a little gelatinous but keep beating it and it will smooth out again.
Remove the tart tin from the oven and pour in the filling. Make sure there is enough room on top of the tart to add the glaze later.
Bake for 15-20 minutes (at the lower temperature) until the tart is set about three inches from the edge but the centre is still a little wobbly. This is good as the residual heat will cook the centre of the tart.
Remove the tart from the oven and leave to cool.
If you wish to add a glaze, place the tart in the fridge for at least an hour so it is fully set.
Heat the glucose, butter and water in a pan until it is boiling.
Chop the chocolate into smallish chunks and place into a bowl. This is because you are only making a little glaze so it will lose heat quickly and you want to melt the chocolate with the hot water.
Pour the liquid over the chocolate and leave for two minutes for the chocolate to melt.
Whisk the glaze together. If it is very thick, add a tablespoon of boiling water to help thin it down again. The glaze should be able to flow so it can be spread over the top of the tart.
Remove the tart from the fridge and pour the glaze onto it through a fine mesh sieve. This will remove any air bubble from the glaze giving the tart a completely flat top.
Tilt the tart to ensure the glaze fully covers the top and then leave it on a flat surface to set.
Use the hazelnuts set aside earlier to decorate the tart. You can also use raspberries, strawberries or any fruit of your choice!
You can serve this with cream to cut through the chocolate but I like it just as a slice of tart on a plate.
I hope you enjoyed the recipe! Let me know if you have a go making it yourself – obviously you can just use normal shortcrust if you don’t like nuts and the glaze is another optional extra but I love to know how my recipes turn out for you guys! If you like this, then you are sure to love my quadruple chocolate and salted caramel tart too. If you are looking for something a little bit more on the savoury side, you should check out my recipe for a delicious salmon curry. It’s packed full of flavour and is incredibly fast and easy to make.
Have a good one and I will be back next week with a meatball recipe which not only tastes great but keeps really well and can be batch cooked and frozen.
Curry powder is a wonderful thing. It makes life a lot easier when you can buy a premixed spice blend to make dinner with but sometimes it just isn’t quite the right ratios for what you are looking for and you have to make it yourself.
Unlike most curry powders, the spice mix I’ve used in this recipe doesn’t contain either pepper or ginger but instead replaces them with tamarind paste giving a slight tang to the curry which goes perfectly with mango chutney. Tamarind paste is one of my favourite ingredients in cooking. It gives sourness to dishes which provides a depth of flavour otherwise lost if you replace the tamarind with lemon or lime juice.
Tamarind grows in pods with a fleshy interior and large flat seeds. The young fruit are very sour and are used in savoury dishes and as a pickling agent owing to the high concentration of tartaric acid in the flesh. As the fruits age and ripen, they become significantly sweeter and start to be used in jam and desserts instead. One of the most eaten dishes which uses tamarind as a primary flavouring is Pad Thai. The sauce uses both tamarind and sugar along with several other seasonings and this mixture of sour and sweet is almost impossible to stop eating.
The recipe below doesn’t use tamarind as a primary ingredient but the addition of it gives the curry sauce a hot and sour flavour which pairs beautifully with a slightly sweeter accompaniment like dahl. The coconut milk gives a creamy, velvety mouth feel to the sauce helping offset the aggressive flavours in the curry without taking away from the taste. Of course depending on how spicy you like your curry, you can add more dried chilli or even fresh chillies during cooking to take your meal from a gentle warming feeling to melt your face off hot. One of the best things about this dish is how quick it is to prepare. The whole thing can be done in about ten minutes. I use a rice cooker at home and I tend to let it finish cooking the rice before I start cooking the salmon for this. The speed of this dish makes it perfect for a weeknight dinner especially if you are getting home late and don’t want to spend ages slaving away over a hot hob.
As always with this kind of meal, you can exchange the salmon for chicken or another choice of meat or fish or even make a tofu or vegetable curry. Just make sure to cook everything first before you add the curry sauce as the sauce cooks very quickly. If you want to cut time even further, you can make up a large batch of curry powder by premixing the spices and just taking a tablespoon as and when you want to make this dish.
Prep time: 5 minutes
Cook time: 10 minutes
Cost per serving: around £2
½ tsp turmeric
½ tsp chilli powder (or more if you like it spicy)
1 tsp tamarind paste
1 tsp ground cumin
1 tsp ground coriander
3 large cloves of garlic – minced
½ tsp salt
200ml coconut milk
2 salmon fillets with the skin removed cut in half width-wise
2 tbsp vegetable oil
Mix the turmeric, chilli powder, cumin, coriander, garlic, salt and tamarind in a bowl with 160ml water (2/3 cup).
Heat the vegetable oil in a large non-stick frying pan until it starts to glisten.
Place the salmon fillets into the pan careful not to get splashed by hot oil. Place the fillets with the side that the skin was on upwards.
Sear the salmon for around four minutes until the underside starts to go golden.
Flip the pieces of salmon and pour in the spice mix. This will bubble a lot so be prepared for a large quantity of steam.
Let the mixture bubble for about two minutes to cook the spices and then add the coconut milk into the pan and stir this through.
Allow the salmon to cook for another few minutes until it is your desired doneness. This takes around three minutes for softer, flakier fish or five minutes for fish that is a little drier.
Serve with rice and your choice of sides. I like to have this with dahl and mango chutney.
I hope you enjoyed the recipe. Salmon is my favourite fish and the more ways I learn how to cook it, the more often I can eat it without getting bored. If you aren’t a fan of curry, my pan seared salmon with lemon cous-cous is also a super quick dish and is probably slightly healthier than this one as it doesn’t have coconut milk in it. It you are looking for something a little bit more on the sweet side, check out how to make yourself a peach galette. It’s a sweet pastry covered which doesn’t require any tins – all you need is a baking tray!
Have a good one and I will be back next week with a recipe filled with chocolatey goodness.
Sometimes you don’t have a dish in which to cook a pie. In situations like this, the galette is a perfect solution. As a freeform pie, it isn’t cooked in a dish or a tart tin giving it a unique and rustic shape. There is no designated pastry for galette but the ones most often used are puff pastry or a pastry made with a mix of plain and whole wheat flour (as given below). Galette can also be used when referring to a large, savoury buckwheat pancake. These originated from the French region of Brittany where they became popular after the discovery that buckwheat would grow well in the poor soil conditions there. These are also known as Breton galette to distinguish them from their pastry counterpart.
One of the problems with an open galette is finding a filling which is sturdy enough to hold up under a long cooking time in a hot oven. This is more of an issue with sweet galettes than savoury. Most berries, as well as apples and other fruits, start to turn to mush when in the oven for too long but peaches are strong enough to hold their shape during the cooking. An open top allows liquids to evaporate but even then, a galette with too much filling can overflow in the oven and the juices can burn. Tomatoes are a popular filling for savoury galettes as they hold their shape during cooking and also come in several colours so you can give your pie a beautiful appearance.
When you come to make a galette, you are presented with two choices with regards to the edges. You can fold and crimp or you can pinch. I am a big fan of folding as I feel that it is less likely to open up in the oven and spill the filling everywhere. Folding requires you to go around the edge folding the excess pastry up towards the centre until the filling is pushing at the outer edges of the tart. You have to be careful not to make the pastry too tight as it can split and you must ensure that the folds overlap to create a barrier to hold in the juices during cooking. The pinching technique involves creating a vertical barrier around the outside of the tart. The pinching itself reduces the length of the pastry to that it is pulled upwards. The finished barrier is created by selecting an area of pastry around the edge and taking a section around two centimetres long and pinching it together. You then proceed to move around the outside of the galette pinching as you go until the barrier is formed.
The recipe below will give you a galette about a foot in diameter or if you would like to make a smaller one, just half the recipe and that will make a galette about eight inches across. This is a particularly good recipe if you like circular patterns – I find them very satisfying to create and I hope that, after this, you will too.
Peach and Blueberry galette
Prep time: 1 hour
Rest time: 1 hour
Cook time: 1 hour
185g plain flour
90g whole wheat flour
225g cold unsalted butter
2 tbsp sugar
¼ tsp salt
2 eggs for the pastry and 1 egg for an egg wash (optional)
1 tbsp milk
40g plain flour
400g caster sugar
1 tsp ground cinnamon
To make the pastry:
Cube the butter and add it to the flour.
Rub the butter into the flour until the mixture starts to resemble breadcrumbs and starts to stick together.
Stir through the salt and the sugar.
In a jug, beat the eggs with the milk until the mix is homogeneous.
Make a well in the centre of the flour mix, pour in the eggs and stir with a blunt knife until combined. The knife will prevent you overworking the dough.
Once the dough starts to come together, pour it out onto a work surface and squeeze it together to form it into a ball. You want to avoid handling the dough more than necessary.
Wrap in clingfilm and place in the fridge for at least an hour.
ALTERNATIVE METHOD – FOOD PROCESSOR
Place the dry ingredients into a food processor and pulse to combine.
Cube the butter and add it in.
Pulse the mix until it resembles fine breadcrumbs
Add the milk and eggs and pulse again until everything starts to come together.
Pour out onto a work surface and quickly knead the mix together until it has combined. The moment it has come together fully, wrap in clingfilm and place in the fridge.
To make the filling:
Quarter the peaches and remove the stones.
Cut each quarter into three wedges and place the cut peaches in a large bowl.
In another bowl, combine the flour, sugar and cinnamon.
Sprinkle half of this over the peaches and gently stir them around.
Toss the peaches in the remaining flour and sugar mix until everything is coated evenly.
Preheat the oven to gas mark 5 (190°C).
Take the pastry out of the fridge.
Roll it out to a 15 inch circle. I find that it is best to place the pastry onto the baking parchment it will be cooked on before rolling it out as that way you don’t have to try and move a very large, fragile dessert.
Starting an inch and a half from the edge, lay the slices of peach in a circle around the pie overlapping them very slightly.
Once the first circle is complete, continue to lay out more slices of peaches inside the first circle and repeat this until the galette is filled. If there is juice left at the bottom of the bowl, do not pour this over the tart as it can cause it to overflow.
Fold up one edge of the pastry over the outside peaches.
Continue to fold up the outside pastry until all the edges are folded in and the galette is ready.
Sprinkle half of the blueberries over the top of the galette.
Slide the baking parchment from your work surface and onto a baking tray.
Brush the outer edges of the galette with the egg wash and sprinkle with a little granulated sugar.
Bake the galette for one hour turning halfway through.
While the galette is baking, make the blueberry coulis.
Place the remaining blueberries into a small pan with a tablespoon of water and cook with the lid on for 5 minutes.
Liquidise the blueberries and pass the resulting mix through a fine sieve to strain out the skins.
Allow the galette to cool for 10 minutes before sliding it onto the serving plate to cool completely.
Serve with whipped cream and the blueberry coulis.
I hope you enjoyed the recipe. If you are looking for a more savoury pastry, check out how to make this hot water crust chicken pie or if you fancy something a little less fruity, why not treat yourself to some chequerboard biscuits.
Have a good one and I will be back next week with a recipe for a delicious fish curry. It’s not too spicy but it’s absolutely packed with flavour.
Golden brown; solid; filled with a tasty meat interior; the hot water crust pie is a British classic. Traditionally stuffed with layers of minced meat surrounded by jelly, hot water crust pies are filling, delicious and, above all else, really simple to make.
Hot water crust is a fantastic gateway into baking pastry as you do not need to worry about overworking the dough. Unlike with shortcrust, where too much handling can lead to a rock-hard result, hot water crust pastry requires kneading to build up the gluten and strengthen the final pie. The hot water partially cooks the flour giving the dough a more rubbery and pliable texture.
The most well-known use for hot water crust pastry is the pork pie. These are normally hand raised – baked without a tin – and packed full of minced pork and seasonings. Hand raising the pies gives an irregular finish and the sides buckle during cooking. The resulting pie has bowed edges and a unique shape. The recipe I am using today is quite different. Whilst it also makes use of the hot water crust’s ability to hold heavy fillings, it is both baked in a tin and not primarily meat based. In fact, the filling is made up of lots of vegetables with a little chicken and instead of pouring gelatine enriched stock into the finished pie, the filling is bound together with a gravy thickened with cornflour.
I like to take slices of this pie for lunch as it is strong enough to not break whilst it is carried around and it also tastes great cold as well as hot. I hope you enjoy the pie and this introduction to hot water crust inspires you to try other meat pies.
Hot Water Crust Chicken Pie
Cook time: 20 minutes for filling, 1 hour for baking
Prep time: 30 minutes
Cost per portion: around 90p (for the pure chicken pie)
For the pastry:
250g butter (or lard if you prefer)
600g plain flour
120g strong white flour (bread flour)
1 tsp salt
½ tsp cayenne pepper
¼ bunch parsley finely chopped
1 tsp garlic powder
1 tsp onion powder
For the filling:
2 chicken breasts – thinly sliced
500g onion – finely diced
4 large cloves garlic – minced
2 large carrots – cut into ½ cm thick semicircles
300ml chicken stock
¼ cup cornflour mixed with ¼ cup water
Salt and pepper to taste
2 tbsp oil
½ tsp smoked paprika
½ tsp cayenne pepper
¼ bunch of parsley finely chopped
125g choritzo/150g bacon
To make the filling, heat the oil in a large pan and add the onion.
Fry until the onion turns translucent and then add both the garlic and the carrots.
Continue to fry for another five minutes and then push the vegetables to the edge of the pan to create a well in the middle.
Add the chicken into the well and fry, stirring regularly until the outside is white and the chicken is sealed.
Pour in the stock and stir it through.
Once the stock is boiling, cook for two minutes and then quickly stir through the cornflour mixture. This will immediately turn very viscous as the cornflour cook but the mix will slacken as you mix in the stock in the pan.
Stir in the parsley, remove from the heat and leave the filling to cool.
Once the filling has mostly cooled (it can still be a little warm), it is time to start the pastry.
Preheat the oven to gas mark 6 (200°C). You can keep the pie uncooked for a few hours if you wish to make it ahead of time.
If you wish to add bacon or choritzo to the pie, chop the choritzo into half centimetre thick half moons or slice the bacon to the desired size.
Place one tablespoon of unflavoured oil into a heavy based saucepan and add the meat.
Fry the meat until most of the fat has rendered out and the choritzo/bacon is starting to go crispy.
Remove the meat from the pan (reserving the fat) and stir it into the filling.
Measure how much fat you have got left.
To make the pastry, place the butter and water into a heavy based pan and heat until the water is boiling. If you have used choritzo or bacon, take the volume of fat in ml away from the weight of the butter in grams and use the fat instead of some of the butter. This will help flavour the pastry.
Stir together the dry ingredients in a large bowl, make a well in the centre and pour in the boiling water.
Using a spoon, mix the dough as much as you can and when it becomes too stiff to mix with a spoon, pour it out onto a surface and kneed the dough together. Don’t worry about overworking it, just be careful not to burn yourself if the pastry is still very hot. A good way to work the dough is to roll it out to about one centimetre thick, fold it into three and repeat this three or four times.
Once the dough has come together, place it to one side and lightly grease a 10” springform tin.
Place a third of dough to one side and roll out the rest to about three quarters of a centimetre thickness. Use this to line the tin ensuring some of the dough is hanging over every edge. If you need to squish down some folds to get a flat outer edge, that is absolutely fine!
Put the filling in the pie and spread it into all the corners. Be careful not to push it through the pastry walls.
Roll out the remaining dough and top the pie with it making sure to seal the edges to the pastry on the sides. Using fingers can give a lovely crimping effect.
Beat the egg and brush a thin layer over the top of the pie. Use any off-cuts to decorate the top and egg wash those too before you bake the pie.
Bake the pie for an hour or until the top is golden brown and the base is cooked through.
Serve with fresh vegetables. You don’t really need potatoes as there should be a decent portion of pie crust in every slice.
This pie keeps really well and can be eaten both hot and cold. It also freezes very well which is perfect if you are cooking it for yourself as it makes a lot of portions.
I hope you enjoyed the recipe. If you fancy a slightly lighter dinner, try treating yourself to some smoked salmon risotto or if you are looking to try out a dessert instead, chequerboard biscuits are an impressive (but surprisingly easy) snack to try.
Have a good one and I will be back next week with a recipe for a fruity dessert.