Egg-rich pastries form the basis of delicious quiches, tarts and tartlets. To ensure that the pastry cases are baked to perfection, the flan pastry must be rolled out as thinly as possible – a 2–3mm (
in) thickness is ideal. A thick, undercooked case will ruin a tart, however delicious the filling. Choux paste is mainly associated with desserts but it also forms the basis of mouth-watering gougères, which I serve as canapés at The Waterside Inn. Pasta is quick and simple to make and cut, using a pasta machine, and tastes far better than commercial varieties. If you do not already own a pasta machine, I strongly recommend you buy one. Everyone loves pasta, and you can create an endless variety of tempting meals, by flavouring it with tender vegetables, seafood, cheese and fresh herbs, or serving it alla carbonara.
