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Post by Ali on May 12, 2011 11:51:01 GMT 1
Made this the other day from a book dad had brought over for us, it was superb  Receipe is attached. |
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Post by troll on May 12, 2011 13:19:36 GMT 1
mmmm, shall I use Elsie, Doris, Rosie, or Joanie?  |
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Post by Ali on May 12, 2011 16:42:30 GMT 1
Tarragon Rosie certainly has a ring to it ;D ;D ;D ;D
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Post by troll on May 12, 2011 16:46:11 GMT 1
Tarragon Rosie certainly has a ring to it ;D ;D ;D ;D You've just sealed her fate!!! |
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Post by Madame Moorhen on May 13, 2011 8:18:30 GMT 1
But when tarragon is growing the leeks are no more, and vice versa.  Can't get puff pastry here either! ;D |
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Post by Ali on May 13, 2011 8:47:27 GMT 1
Oops @ troll  Must admit I bought a leek for it, but the leek could be omitted, not the Tarragon tho, to me that is what made the dish! I used the 'feuilletee' as the top, find it poofs up quite nicely. I'd had some Chick in Tarrag left over so froze it, whipped it out yesterday and made a 'brick' (the posh pastry filo stuff that u can buy here now) that was gooooooooood too. |
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Post by Madame Moorhen on May 13, 2011 8:57:57 GMT 1
What are you using for sour cream? Does creme fraiche work OK? I never use my tarragon so really need to try it. As a herb on its own it tastes horrible.  |
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Post by Ali on May 13, 2011 8:59:02 GMT 1
Yes, creme frais  |
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Post by Elkay on May 14, 2011 16:03:45 GMT 1
If you want easy puff pastry Delia's recipe where you grate the butter into the flour then just mix with water and roll out is very nice
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Post by Ali on May 14, 2011 17:04:06 GMT 1
Have also heard that if u freeze the grated butter first it works better coz it stays in blobs better (teknikal term)
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Can't get puff pastry here either! ;D
