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The WWW Bake Of Thread-week 3

Discussion in 'Entertainment' started by sparklepig2002, Aug 16, 2017.

  1. sparklepig2002

    sparklepig2002 Star commenter

    Lovely, impressive cakes @marlin and @lilac -I wish we could taste them all.

    @lilac-yes, I used potato and turnip and onion. On this occasion I used mince -but purely because the mince needed eating up. I do have some beef skirt in the freezer that I bought from the Farmer's market last weekend, ready for my next batch. (They are a favourite in our household.) The veggie ones had potato, turnip and butternut squash in them, with a lemon/garlic crème fraiche sauce -just to moisten .
    @marlin The crimping could have been better-the pasty kept splitting.
     
  2. sparklepig2002

    sparklepig2002 Star commenter

    PS
    Cross section of the veggie pasty.
    upload_2017-8-16_14-32-3.png
     
  3. lilachardy

    lilachardy Star commenter

    It looks good to me. I like chunks.
    The Cornish would slice the vegetables fairly thinly and layer them up.
     
  4. lilachardy

    lilachardy Star commenter

    p.p.s. The Cornish call swede turnip.
    I've no idea what they call turnip...
     
  5. sparklepig2002

    sparklepig2002 Star commenter

    The recipe said to layer slices, but I preferred to chunk. I like chunks too. :)
     
  6. bombaysapphire

    bombaysapphire Star commenter

    Some very beautiful bottoms - impressive effects. Thank you for posting the recipe Marlin. Chambord and pears are two of my favourite things. I might have to make that for my department to cheer everyone on the first day.

    I will get onto the laptop to sort out my photos.
     
  7. bombaysapphire

    bombaysapphire Star commenter

    I have only ever made apple tarte tatin, always using the same recipe where you make the pastry using crème fraiche. I wanted to try a different fruit and to try using puff pastry so here is an apricot tarte tatin.

    Straight out of the oven:
    upload_2017-8-16_15-9-39.png

    Bottoms up!
    upload_2017-8-16_15-10-9.png

    I loved it but Mr BS was less keen. It was a lot less sweet than I expected.
     
  8. marlin

    marlin Star commenter

    Wow! :) That would go down well in the Marlin household - no problem! :D
    No worries - that suits us just fine. :)
     
  9. gargs

    gargs Star commenter

    That looks delicious @bombaysapphire!
    Look at all that lovely syrup (that didn't dribble out all over your oven like mine did).
     
  10. marlin

    marlin Star commenter

    I use one of these in my oven.
    upload_2017-8-16_15-28-46.png
     
  11. gargs

    gargs Star commenter

    I should have guessed that you would have the perfect gadget for every occasion!
     
  12. marlin

    marlin Star commenter

    :D
     
  13. gargs

    gargs Star commenter

    First entry - beef pie
    upload_2017-8-16_16-12-29.png
    Pastry made with grated Trex because I didn't have suet - that was an experience I will not rush to repeat!
    upload_2017-8-16_16-12-51.png
    Up-ended slice to show the non-soggy bottom.
    Tasting notes - 2 out of 3 people living here liked it. The pastry was light and crumbly. Son 1 said there was too much pastry - Son 2 and I disagreed!
     
  14. gargs

    gargs Star commenter

    Second entry - had to be pineapple upside-down cake!
    upload_2017-8-16_16-17-16.png
    Added raspberries and blackberries (and a glass of sloe gin for the cook).
     
  15. gargs

    gargs Star commenter

    And finally...another pineapple upside-down cake!
    upload_2017-8-16_16-19-47.png
    This time made in a non-leaky tin.
    upload_2017-8-16_16-20-15.png
    Added Maraschino cherries because we'd eaten everything else!
     
  16. marlin

    marlin Star commenter

    More fine contributions from Gargs! :D

    I can see we have some pastry cooks to watch out for amongst the WWWers! :) I'm impressed with how your pie kept its shape.

    In the second of your pineapple upside down cakes, how did you adapt your recipe for a rectangular tin Gargs ? (It is much easier to slice and freeze rectangular portions). I'm sure the Maraschino cherries served very well as a substitute! :D
     
  17. gargs

    gargs Star commenter

    I cooked it in a loaf tin in a pan of water. Never made a pie before but saw Nadiya do it on her cookery programme so copied her!

    It hadn't occurred to me that I'd need to until I read your post about the smaller tin for your pears - I took off 5 minutes and hoped for the best!
     
  18. marlin

    marlin Star commenter

    It seemed to work :)
     
  19. bombaysapphire

    bombaysapphire Star commenter

    Loving the addition of boozy cherries or just a glass of booze to @gargs' sweet treats. They both look fabulous. Excellent pie too. Three entries must make you the most enthusiastic baker on here!
     
  20. Flere-Imsaho

    Flere-Imsaho Star commenter

    I call swedes turnips too - well, neeps. I call turnips little turnips.
     

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