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 )

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

You beat me to it The Aldi ones are the closet I've found too.

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.

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

As Pastry now turns to bread, so Frozen Food turned to bread!
This Thread had a couple of good ideas in (also from Argus)

It always comes down to bread. The food of foods..

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.

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.

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...

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.