How to make Quiche Lorraine in a jiffy
My usual weekdays are packed non-stop juggling 3 kids and all their different activities and timings, homework, on top of social media (work & leisure), work stuff, and also managing the home and meals! No mean feat, I get so tired sometimes. Like today, I had to scoot off at 2.45pm to pick Ash up from his CCA, and I was having a tough time keeping from falling asleep at the wheel. And then, the drive back home. Alas, I got back and got the kids organised and sorted. I started to make my shortcrust pastry. Here's what went in the Shortcrust Pastry : 100g softened unsalted butter 200g plain flour 2 egg yolks 1tsp white sugar pinch of salt remaining egg white for coating 1. Cream the butter with sugar and salt just by using a spatula. 2. Add the flour and yolks and combine well. Knead a bit with hands. (I really like it that I didn't need to use and wash my kitchen mixer, lazy!) 3. Cling wrap it and chill for at least 30-60min, best overnight. Then I realis...