Go Back   English Forum Switzerland > Help & tips > Food and drink
Reply
 
Thread Tools Display Modes
  #21  
Old 20.08.2009, 15:33
Member
 
Join Date: Apr 2008
Location: Zug
Posts: 111
Groaned at 0 Times in 0 Posts
Thanked 16 Times in 12 Posts
dibbydoo has no particular reputation at present
Re: Pastry

Quote:
View Post
Simple short crust pastry for sweet pastries is very easy to make: 2 cups flour, 1 cup butter, 1/2 cup sugar (or less if you prefer less sweet). Mix well together and roll out or, easier still - press into the bottom of a baking paper lined pan.

As for puff pastry (Blaetterteig), it's hell to make, so it's best to get it from Denner (they have a decent one which I prefer to those from Migros or Coop).

.
Thanks - but then I will have to know which is plain flour On the similar topic what's strong bread flour???? I can buy the reach mixed stuff for my bread maker but want to do some bread from scratch, but not sure which is the strong bread flour.

This is all my own fault for being at home and thinking it would lovely to do all these things now I have the time (Cracked jam making though )
Reply With Quote
  #22  
Old 20.08.2009, 15:38
Swissinfo
Guest
 
Posts: n/a
Re: Pastry

Quote:
View Post
I'd go with puff pastry for these.
Now I know which pastry to use thats great thanks, but I wonder is possible to get UK sausages in CH, some how I seem to miss that type of flavour from pork and beef susauges, I know its not as healthy as the meat over here, as I am always reminded by our fellow country folk, but on the plus side, I could use it for rolls I guess?
Reply With Quote
  #23  
Old 20.08.2009, 15:45
Nickers's Avatar
Forum Legend
 
Join Date: May 2006
Location: Zurich
Posts: 4,122
Groaned at 46 Times in 40 Posts
Thanked 4,751 Times in 1,645 Posts
Nickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond reputeNickers has a reputation beyond repute
Re: Pastry

Quote:
View Post
Now I know which pastry to use thats great thanks, but I wonder is possible to get UK sausages in CH, some how I seem to miss that type of flavour from pork and beef susauges, I know its not as healthy as the meat over here, as I am always reminded by our fellow country folk, but on the plus side, I could use it for rolls I guess?
Aldi do some sausages that i would say are the closest I have come to being like British ones

Or contact Colin the butcher
Reply With Quote
This user would like to thank Nickers for this useful post:
  #24  
Old 20.08.2009, 15:49
Member
 
Join Date: Apr 2008
Location: Zug
Posts: 111
Groaned at 0 Times in 0 Posts
Thanked 16 Times in 12 Posts
dibbydoo has no particular reputation at present
Re: Pastry

Quote:
View Post
Aldi do some sausages that i would say are the closest I have come to being like British ones

Or contact Colin the butcher
You beat me to it The Aldi ones are the closet I've found too.
Reply With Quote
  #25  
Old 20.08.2009, 16:06
Gastro Gnome's Avatar
Forum Legend
 
Join Date: Aug 2008
Location: Zürich
Posts: 3,690
Groaned at 31 Times in 29 Posts
Thanked 2,786 Times in 1,510 Posts
Gastro Gnome has a reputation beyond reputeGastro Gnome has a reputation beyond reputeGastro Gnome has a reputation beyond reputeGastro Gnome has a reputation beyond reputeGastro Gnome has a reputation beyond reputeGastro Gnome has a reputation beyond repute
Re: Pastry

I definitely recommend making your own pastry, the results are almost certainly going to be much better than any shop bought stuff and shortcrust is actually very easy to make, especially with a bit of practice. Puff pastry is more difficult and that's why you can find it for sale in shops.

Once you've learnt how to make shortcrust, then many kinds of other pastry will look simple, e.g. delightful almond pastry.
Reply With Quote
  #26  
Old 21.08.2009, 09:12
argus's Avatar
Forum Legend
 
Join Date: Jul 2007
Location: Zug canton (calmly in Cham)
Posts: 3,243
Groaned at 15 Times in 14 Posts
Thanked 2,345 Times in 1,136 Posts
argus has a reputation beyond reputeargus has a reputation beyond reputeargus has a reputation beyond reputeargus has a reputation beyond reputeargus has a reputation beyond reputeargus has a reputation beyond repute
Re: Pastry

Quote:
View Post
Thanks - but then I will have to know which is plain flour On the similar topic what's strong bread flour???? I can buy the reach mixed stuff for my bread maker but want to do some bread from scratch, but not sure which is the strong bread flour.

This is all my own fault for being at home and thinking it would lovely to do all these things now I have the time (Cracked jam making though )

Plain flour is 'Mehl' or 'Haushaltmehl'.

I make bread with a mix of Ruchmehl (or Bauernmehl) and plain flour, depending on how 'rustic' I want it. More Ruchmehl = more rustic.
I would certainly encourage you to make your own bread from scratch (I'm sure you know 'Hefe' is yeast, right?) - it's therapeutic as well as gastronomically rewarding.

Try this simple but lovely Italian peasant bread:
http://allrecipes.com/Recipe/Mama-Ds...ad/Detail.aspx
Reply With Quote
This user would like to thank argus for this useful post:
  #27  
Old 21.08.2009, 09:55
Longbyt's Avatar
A Mod-el of Propriety.
 
Join Date: Apr 2008
Location: ZH
Posts: 5,666
Groaned at 34 Times in 33 Posts
Thanked 6,397 Times in 2,648 Posts
Longbyt has a reputation beyond reputeLongbyt has a reputation beyond reputeLongbyt has a reputation beyond reputeLongbyt has a reputation beyond reputeLongbyt has a reputation beyond reputeLongbyt has a reputation beyond repute
Re: Pastry

As Pastry now turns to bread, so Frozen Food turned to bread!
This Thread had a couple of good ideas in (also from Argus)
Reply With Quote
The following 2 users would like to thank Longbyt for this useful post:
  #28  
Old 25.08.2009, 02:02
MusicChick's Avatar
modified and reprogrammed
 
Join Date: Feb 2008
Location: La Cote
Posts: 5,936
Groaned at 34 Times in 28 Posts
Thanked 5,768 Times in 2,866 Posts
MusicChick has a reputation beyond reputeMusicChick has a reputation beyond reputeMusicChick has a reputation beyond reputeMusicChick has a reputation beyond reputeMusicChick has a reputation beyond reputeMusicChick has a reputation beyond repute
Re: Pastry

It always comes down to bread. The food of foods..
Reply With Quote
  #29  
Old 25.08.2009, 17:45
ljm ljm is offline
Forum Veteran
 
Join Date: Jul 2006
Location: Geneva
Posts: 767
Groaned at 7 Times in 4 Posts
Thanked 372 Times in 218 Posts
ljm has an excellent reputationljm has an excellent reputationljm has an excellent reputationljm has an excellent reputation
Re: Pastry

The main issue I have with shop-bought pastry is that the fat it contains is of very low quality, usually palm oil, even in organic products.

For whatever reason, shortcrust pastry (pâte brisée in French) sold in Swizerland (at least in Coop or Migros) is never made with pure butter, but it can be found in France (it says clearly 'pur beurre' on the packet and it is more expensive).

Puff pastry is called pâte feuilletée in French, just in case this can help anybody.

I agree that shortcrust is relatively easy to make from scratch and it always bakes and tastes better. Bought pastry, at least in my oven, tends to linger on the pale and soggy side and it tastes like cardboard unless it was made with butter.
Reply With Quote
  #30  
Old 25.08.2009, 18:30
Crumbs's Avatar
Forum Veteran
 
Join Date: Jan 2007
Location: Zurich
Posts: 1,678
Groaned at 0 Times in 0 Posts
Thanked 1,014 Times in 571 Posts
Crumbs has a reputation beyond reputeCrumbs has a reputation beyond reputeCrumbs has a reputation beyond reputeCrumbs has a reputation beyond repute
Re: Pastry

Short-crust pastry in German is "Mürbeteig" and is usually available pre-made in the supermarkets towards Christmas, when the "Guetzle" (cookie making) season begins.
Unfortunately, this pre-made pastry contains sugar, so it's only really suitable for fruit pies. If you want savoury, you'll have to make it yourself.
Reply With Quote
  #31  
Old 25.08.2009, 18:48
swisspea's Avatar
Forum Legend
 
Join Date: May 2008
Location: From one side of lake Zurich to the other...
Posts: 3,182
Groaned at 9 Times in 6 Posts
Thanked 1,774 Times in 968 Posts
swisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond reputeswisspea has a reputation beyond repute
Re: Pastry

and my tip with the refrigerated pastry is to not let it get too warm...it handles really nicely straight out of the fridge, but if you take too long getting it home from the shop it seems to melt and become sticky...

Oh, and I use puff-pastry for sausage rolls, and a homemade recipe of pork and beef mince, breadcrumbs, egg, tomato sauce, chopped onions and some grated carrot if I am feeling 'healthy'...unfortunately, they take 10 times as long to make them as they do to eat them...and most of mine get eaten straight from cooling rack...
Reply With Quote
This user would like to thank swisspea for this useful post:
  #32  
Old 26.08.2009, 13:55
Forum Veteran
 
Join Date: Dec 2005
Location: no longer here
Posts: 593
Groaned at 1 Time in 1 Post
Thanked 629 Times in 213 Posts
Jack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond reputeJack has a reputation beyond repute
Re: Pastry

Puff pastry is actually something I enjoy making myself...I use a quick puff pastry method I learned while working in Italy, which I find quite good for most uses.

You can check our blog posting on quick puff pastry to see how I am making it...

Enjoy!
Reply With Quote
The following 3 users would like to thank Jack for this useful post:
  #33  
Old 26.08.2009, 14:06
edot's Avatar
Forum Veteran
 
Join Date: Sep 2007
Location: Winterthur
Posts: 2,098
Groaned at 6 Times in 6 Posts
Thanked 2,231 Times in 1,021 Posts
edot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond reputeedot has a reputation beyond repute
Re: Pastry

Quote:
View Post
Puff pastry is actually something I enjoy making myself...I use a quick puff pastry method I learned while working in Italy, which I find quite good for most uses.

You can check our blog posting on quick puff pastry to see how I am making it...

Enjoy!
Very cool... will have to try it. I've made it a couple of times from one of Julia Child's (I think it's mastering the art of French cooking?) - it's a wonderful recipe... but you have to have time, patience and a cool day.
Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Suet pastry and mushy peas Oldhand General off-topic 53 14.04.2008 08:33


All times are GMT +1. The time now is 19:42.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2012, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0