I am seriously late posting this blog. Yes, only about ten days late to reveal my Daring Baker's attempt at making vol-au-vents. Excuses are plenty. Between two orchid shows, a birthday party for my four year old, visitors for three weeks and a trip to Durban even work suffered somewhat. It was one of those months in which I hardly saw my bed and unfortunately also hardly saw my kitchen. Well, I fed the masses that passed through, but had no time to experiment or attempt anything time consuming.
Puff-pastry definitely fall into the 'time-consuming' category and the very thought of all that rolling and resting had my head spinning at first. Eventually I just declared the month a disaster kitchen-wise and decided to wait. So on monday our dear friend from Cal left for home, my little boy E's party has come and gone and the suitcases of dirty clothes were all ironed and back in the cupboard. It was time to tackle the puff-pastry.
Vol-au-vents take me right back to Scotland, where, for a while I was the cook for a family of eight, who lived in a castle. It was summer while I was there and they had many parties and alfresco dinners with friends. And vol-au-vents featured often; they simply loved them. Well, come to think of it, all of them loved food. They could eat breakfast, lunch, tea and dinner and still snack in between. Vol-au-vents were also served as main course for dinner when they just wanted to relax in the library with the children and then I filled them with smoked salmon and bechamel sauce.
This time round, I rather wanted to make something for dessert and decided to stirr a few teaspoons of left-over lemon curd into some delicious full-cream yogurt. So simple, but it worked really well. One of those things I never thought of before opening the fridge, but will now stock for emergency puddings. And as an added bonus, the kids just adored it.
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
Puff-pastry definitely fall into the 'time-consuming' category and the very thought of all that rolling and resting had my head spinning at first. Eventually I just declared the month a disaster kitchen-wise and decided to wait. So on monday our dear friend from Cal left for home, my little boy E's party has come and gone and the suitcases of dirty clothes were all ironed and back in the cupboard. It was time to tackle the puff-pastry.
Vol-au-vents take me right back to Scotland, where, for a while I was the cook for a family of eight, who lived in a castle. It was summer while I was there and they had many parties and alfresco dinners with friends. And vol-au-vents featured often; they simply loved them. Well, come to think of it, all of them loved food. They could eat breakfast, lunch, tea and dinner and still snack in between. Vol-au-vents were also served as main course for dinner when they just wanted to relax in the library with the children and then I filled them with smoked salmon and bechamel sauce.
This time round, I rather wanted to make something for dessert and decided to stirr a few teaspoons of left-over lemon curd into some delicious full-cream yogurt. So simple, but it worked really well. One of those things I never thought of before opening the fridge, but will now stock for emergency puddings. And as an added bonus, the kids just adored it.
The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
YAY! Ek's so bly om te sien dat jy dit toe gemaak het! Yummy, ek's mal oor die Lemon Curd yoghurt idea :)
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