Ok. This is becoming a bit of a habit. More baking and now it appears that Fridays have been designated as Quicheday, owing to a slight obsession with getting the best pastry and flavour. This week's offering was a spinach, feta, spring onion and pea quiche with a creme fraiche, egg, mustard and milk filling. Pastry as usual by Paul Hollywood and filling all my own. This time the pastry was bashed with a rolling pin after chilling, rolled out, pushed well into the sides of the tin and then chilled again before blind baking. I think my timings were off this week and once I took the beans out to bake the rest of the pastry it all puffed up again. I did the fork thing but case came out a little too early. Anyway the filling went in and baked. End result pretty good taste but even better the day after. I did also notice the green-ness of my quiches thus far so next week I'm going to bung in some colour.
I cheekily made macaroons too. Out of a pack from that well known supermarket Sainsburys. Total cheat but worth a go. I found the actual macaroon mixture easy to blend and I liked their instruction of bunging them in on the lowest oven setting. This still produced the sheen we all love to see. Maybe a trick worth knowing in the future. My piping is still crazy but these baked well. I have a fan oven that is really efficient so I do tend to fly by the seat of my pants where timings etc are involved. So their proposed 20 mins of baking time was approx 12 mins in my oven. I was disappointed in their buttercream mix. My softened butter didn't mix well so I used a store bough raspberry jam on one shell and a hint of the buttercream on the other. All in all a good product, probably a 8/10. Makes you feel like you can really do it. My macaroons came out with the elusive ruffle despite dodgy piping. Try one of the kits out.