I hope everyone is well, enjoying the sunshine and getting out for a bit of exercise.I would like you all to try out this recipe with help or on your own.There are lots of different elements (parts) to it. So you can definitely do some part of it. when making this you will be practicing many skills.:
Rubbing in/Chopping/Weighing/baking/Cracking Eggs/Whisking/Rolling pastry/ Grating/Using The Oven….
Make sure you have all the ingredients and equipment you need before you start. Dont forget to wash your hands ,put your apron on and tie back your hair,just like we do in Home Economics Class when were in school.
take two good hand fulls of plain flour (300g )and half packet of margarine (150g)Place both ingredients in a bowl with a pinch of salt and pepper to seasonrub together using your finger tips until it looks like breadcrumbsadd 100 mls cold water More if neededusing your hand bring the mixture together in a ball.wrap the dough in cling filmplace in the fridge to relax..over night if possible, but not necessaryI am using a 9 inch dish today,but whatever you have is fine.remove from the fridge and roll out onto a floured tableplace onto dish,making sure to push into the sidespierce with a fork to prevent the pastry from rising.place some grease proof paper or the paper off the margarine on the pastry to also prevent it from rising.trim off the edges to leave it neat like thisplace in a pre heated oven for approx 15 minsremove from the oven and remove the paper.This is called blind baking.grate the cheeseplace the cheese on top of the cooled pastrymix together 4/5 eggs depending on size and 300 ml milkseason with salt and pepperplace on top of the Cheese what ever fillings you like.I put in onion,tomato,mushrooms and ham,then pour the egg and milk on top and gently mix .bake at 200 degrees for 40 min.. check that the filling is set and springy !!this will give 6/8 portions Enjoy for lunch with some salad like I have here or for a main meal of the day with a baked potato.
Please add to your diary that I have asked you to keep,the skills you practiced when making this dish or helped to make.
