Baking a cake does not a baker make! I have had this saying going through my head for a while now. It started when I mentioned to a friend that anyone can write a blog but that not everyone is a writer. When I started my blog I was a recipe provider. I wrote my own recipes down to share. I did not even take photo’s of my food! I then attended a writing workshop and I feel that it set the inner scribe in me free. I set myself a task of writing 150 words before I even started on my recipe. Sometimes it is easy, and other times I have to work on it. But I do grab my inspiration where it finds me. And so, I have taken these words out of my head and put them down here. I read a lot of blogs and the one thing I note is that I don’t think it is right to call yourself a food blogger if all you do is copy other people’s recipes, or open boxes / tins / jars and cook the ready made dish. I am not pointing fingers at anyone, but I am saying that I would like to see more inspired recipes out there. I know that the brownie is a common recipe and does not vary much, but take something simple and make it special or share a technique or take part in a challenge. Basically use your food blog to expand your horizons.
That said, every now and then I am inspired by a recipe that is not my own. The other evening Dave and I went to Erica to celebrate the recent purchase of new dishes and champagne flutes. I took along some Vergenoegd Little Flower MCC and Erica made a lamb shank pot pie. I am not a pastry fan and would rather leave it off a dish, or even set it aside. The only way I really like to eat pastry is when I bake a tart tatin. However, this cream cheese pastry really impressed me and I did not even wait 48 hours before making it myself. The original recipe can be found in the 2012 Eat In Magazine page 25.
Do you eat pastry?
- 125g butter, cubed
- 125g flour
- 125g cream cheese
- zest of 1 lemon
- 1 teaspoon poppy seeds
- Using a food processor, combine the butter and the flour until it resembles breadcrumbs
- Place into a large bowl and mix in the cream cheese, lemon zest and poppy seeds until just combined
- Flatten and wrap in cling film and refrigerate for 30 minutes
- Preheat the oven to 180° Celsius
- Roll out to the shape of your pie dish and cover the pie
- Bake for 25 minutes
For conversions click here
What I blogged:
- one year ago – pasta con gamberi | pasta with prawns
- two years ago – something sweet challenge to use apples
I am in Port Elizabeth and will return to Gordons Bay on the 18th of September – I will reply to blog comments then. This post has been scheduled in advance.