Being as my last post was about cooking, here is another.
Over the course of last week I rather recklessly bought up quite a lot of ingredients for cooking. I had grand plans - another kangaroo roast, another quiche-cum-tarte-thing, galettes, a chicken & leek pie, brie pizza, etc. Unfortunately, the nature of fresh ingredients meant that I had to get cracking.
With that in mind, last night I started on a quiche-cum-tarte thing, using a bunch of things in my fridge that needed using - some crème fraiche, a pack of smoked salmon, a bunch of celery, some leek, onion. I have a couple of new tricks with quiches, courtesy of Emily. First, I am separating the eggs and beating the whites to get a fluffier texture. I still don't have a beater, electric or hand, but I have been getting reasonable results just going to town with a fork. Secondly, I have been trying to blind-bake the shortcrust pastry in order to have it crispier in the final product.
That last step brought me undone last night. Monday night is not a great night for cooking. I generally get home between 5:30 and 6, and I have trivia at 7:30, which doesn't leave a lot of time for preparation. I managed to get things underway with (I thought) enough time to at least get the pie cooked and out of the oven before leaving. In my rush, though, I forgot to put down a sheet of oven paper between the pastry and the rice weighing it down, which was, to paraphrase Ron Burgundy and his wise words on dairy products, a bad choice.
Anyway, I had to put aside my ingredients and run off to trivia (reasonably succesful - 83 points, good for 5th place on the night). This morning I baked a new pastry and got the pie cooked and out just before heading off to work. It will be waiting for me when I get home, to fill my belly and reinvigorate me for beach volleyball.