As a result, some people always cook the same dishes that they are able to manage, rarely experimenting in the kitchen with new ingredients or different techniques, whilst others, rustle up dishes that are quick and easy to prepare or buy the ever so convenient ready-made meals that you just throw into the oven, saucepan or microwave in order to heat up.
When was the last time you baked a delicious homemade steak and kidney pie
or presented your family and friends with a huge piece of mouth-watering homemade apple pie
covered with warm, thick and creamy custard
(homemade too, of course)?
Cooking is considered by some to be an art, although it is a creative activity that doesn't have to be reserved for the minority. It has also been said that a great chef is one who has mastered the technique of making pastry.
For some, making pastry is deemed too time-consuming, and by others, too complicated and strenuous. However, this doesn't have to be the case. Only a few ingredients are needed to make all types of pastry and once the techniques and secrets to good pastry making have been learnt, you could be churning out tasty pies, quiches and tarts several days a week.
Pastry is basically a dough, made from flour, fat, salt and water that is then rolled out and used as a base, cover or envelope for sweet or savoury fillings.
The most widely used pastry is shortcrust pastry, which is used in recipes such as cherry pie
, pumpkin pie
and banoffi fudge pie. Shortcrust pastry melts in the mouth, is rich in flavour and is delicious in sweet or savoury dishes.
As well as shortcrust pastry, there are also many other types of pastry, which are suited to different types of dishes and recipes.