FOOD FOR LIFE

Pronounce it: a-spa-ra-gus Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're considered to be one of the delicacies of the vegetable world, with a price tag to match, and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagus. While French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much Dutch asparagus is white, as it's grown beneath the soil and cut just as the tips emerge. All types pack a nutritional punch, with high levels of vitamins A and C, potassium, iron and calcium, and they're also diuretic, giving urine an unmistakable aroma (which, curiously, not everyone can smell!). Availability Imports are available all year round, but the British stuff, which is reckoned by many to be the best, is available from May to July. Choose the best The tips should be tightly furled and perky, rather than limp, and the shoots should be str...

Hello guys. Today i will make Pate sucree / sweetcrust pastry / sugar dough. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-rising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. This sweetcrust pastry used for tomorrow, we filled and selling it. I used this recipe : Sweetcrust pastry : 350gr Soft Flour 300gr Butter/Margarin 1 Eggyolk 100gr Sugar 1pinch Salt 2tbsp Cold water Method : 1. Tip flour into a mixing bowl and add another dry ingredients. Cut cold butter into small pieces and add. Toss to coat with flour. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs. 2. Sprinkle in 2 tbsp cold water and mix together. Put the dough onto a work surface sprinkled very lightly with fl...