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Monday, March 23, 2009


Bastilla, thanks to Mint, Tea & Rosewater, is a new discovery for me and I now have the recipe thanks to Pete Bakes to which I have made a couple of changes. I used 650gm chicken instead of 2lbs and a small thumb of fresh turmeric, chopped, instead of powdered. I baked the Bastilla at 180˚C in a fan-forced oven and watched it like a hawk. Over all, the flavour was perfect but the chicken and egg mixture was a bit too dry so I would recommend under-cooking the scrambled eggs. I cannot see their ‘wetness’ doing any harm to the pastry. In every other respect this is a delicious recipe and one I shall repeat again, and again. Individual pastries as an alternative look lovely and make a perfect canapé but might prove challenging to prepare.

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