Bratwurst Sausage

Today’s Recipe

A rich pork and beef sausage. Continue reading


Curing today, Bacon as it used to be

Bacon the old fashioned way before they started to pump in the water! Continue reading

Time for a bit sweet stuff, Chocolate Chip Cookies

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Flaky Pastry

315g all-purpose flour
1 tsp salt
55g  shortening
143g cold butter, cut into 1/2-inch cubes
Cold water 5Tbls (75g)Food processor:

Pulse flour and salt together briefly to combine. Add shortening and pulse about 10 times, in one-second bursts, until combined and no visible pieces of fat remain. Add butter and pulse until pieces of butter are about the size of large peas (about 10-12 pulses). Sprinkle half of water over flour/fat mixture and pulse 2-3 times. Sprinkle remaining water over and pulse again. Dough should not come together in the bowl, but should hold together if you pick up a clump and squeeze it.

Dump dough out onto work surface and gather into a ball. Divide into two and wrap in plastic wrap or waxed paper. Refrigerate one hour or up to two days before rolling out.

Shortcrust Pastry for Pies and Pasties

50g lard
50g  butter
225g plain flour
50g cold water1.

Place the lard, butter, flour, salt and water in the blender and whiz to make the pastry and leave pastry to rest for 45 minutes.


600g Strong Bread Flour
400ml Luke warm Water
1¼ teasp Salt
2 tblspns Cooking Oil
1 sachet Fast Action Dried Yeast