About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com
Showing posts with label Pastry. Show all posts
Showing posts with label Pastry. Show all posts

27 August 2022

Pastry

Before proceeding any further, let me say that I do not claim to be anything of a pastry cook. This is partly because on a boat, it’s usually difficult to have everything cool. It’s also due to my reluctance to use expensive butter or unpleasant-tasting margarine and the fact that I dislike ‘rubbing in’ pastry. I suspect that I simply don’t have the touch to produce good pastry. However, whenever I serve it, people always seem to enjoy it, so I can at least assert that if you use this recipe, the results are edible!

The following recipe is easy and foolproof. It’s cheap, because there’s no butter in it and it’s made with wholemeal flour. While it doesn’t produce light and flaky results, it rolls out easily. It makes sufficient to make two decent-sized pasties, a 230 mm (9 in) frying-pan quiche, a 200 mm (8 in) flan tin quiche or to cover a pie.

To be honest, if I make anything with ‛pastry’ these days, I nearly always use Calzone dough instead.

If you have your own favoured recipe, this is the equivalent of what in the UK would be referred to as ‘half a pound’ of pastry, or 250 g, or the equivalent of making North American pastry with a cup of flour.

¼ cup olive oil

¼ cup water
salt and pepper
1 cup wholewheat flour
 
Method:
  • Put the oil, water, salt and pepper in a bowl and whisk together with a mini whisk or broad-bladed knife.

  • Mix in the flour, finishing off by kneading gently with your hand.
  • Roll out the pastry on a lightly-floured board or counter.
There! It really couldn’t be easier, could it?