This is made to a classic Nigella Lawson recipe that is a classic with a twist.
A purist might be hard to convince, but I think that the direction that the lemon meringue pie has been taken here is commendable.
From the bottom upwards, the layers are meringue, sponge, lemon curd, lightly whipped cream, sponge, and finally meringue with a flourish, dusted with edible glitter and icing sugar.
Double dough of leavened likeness.
Not quite identical, but siblings of certain similarity none the less.
Here I’ve taken a giant-ish leap with a traditional and down to earth savoury bake.
At it’s core is a filling of potatoes, onions, garlic and cheddar cheese.
On the surface, a crisp cratered puff pastry.
Seasoned with rosemary, celery salt and some on-the-dark-side pepper.
Is it off the planet? Well it’s certainly off the platter soon enough!
Summed up in a snappy (or should that be snippy?) five word title.
I have used a good quality fresh yeast, strong white flour, olive oil and salt.
Proved well at room temperature.
Steam baked for ten minutes at 200 Fan and twenty five minutes at 180 Fan.
Simply puff pastry, butter, sugar and fruit. Simply delicious.
This is made to using a basic dough of 50/50 strong white and wholemeal.
Eight equal snakes placed head to head in a large round tin.
Double egg and milk glazed a la challah and sprinkled with poppy seeds.
A soft white flower of flour.
A time-honoured recipe, about as basic as it comes.
But plain and simple without being so plain and simple.
The precise form lies with the uniform weight of the dough balls.