Lets talk about pastry. Gluten free pastry to be precise. In some ways, it is much more difficult than gluten pastry, as the flours don’t always work, and you need just the right balance of starch, airiness and flours. On the other hand, we don’t have to fight with the gluten. No resting, unless you’re keeping the fat cold. Yes, it can crumble but it can also stay together and be more amazing than the gluten-containing one. After all, it is gluten free! So lets get to this challenge. This month, the Daring Cooks made salmon en croute (or beef wellington if they preferred), which is salmon, with a green sauce on top, wrapped in shortcrust (a type of pastry). Although I waited to the last possible day to make this, I absolutely loved it. It was just what I needed. I’m still perfecting a shortcrust recipe to show you, but I highly recommend trying this out, using whatever your favourite savoury pastry is.
With our salmon en croute, I made brussels sprouts. It was the first time I had ever had them, and I loved them! Dad said they were the best ones he had ever had. I think I’ll be making those again and again. The recipe I used was from 101 Cookbooks. Heidi always has fantastic recipes there.
Thanks to Simone for this challenge, I really enjoyed it! Its delicious and not too difficult =D.
Enjoy your week! I cannot believe its almost Christmas. I’ve still got about 3 major finals. And one of the biggest projects this year. If I go Christmas crazy, that would be bad. Very bad. Well, at least I’ll have some good treats either way =D.