Pistachio Bakewells

It feels good to get back into a busier week. I definitely thrive being busy. If I have a week, like last week, where I have barely any lessons for example, and I can’t do much cooking due to kitchen limitations, it’s grey and rainy, I have no creative outlet, I become most grouchy and irritable. And also, I have simply found that I quite enjoy the teaching here! It’s fairly challenging – I can’t just do the same lessons all the time as every week teachers come up to me and say “we’re studying [GM foods] [British chefs] [vegetarianism] [etc.] in the lesson” so I have to try and devise something interesting.

Pistachio Bakewells

However, I do still miss baking and when I had a week at home at the end of October I definitely took full advantage! You may remember my sticky toffee pudding with pecan-turned-pistachio sauce? Well I still had a load of pistachio’s (highly expensive organic ones!) left over, and a recipe for ‘pistachio paste’.

Pistachio Bakewells

So I decided to make bakewell tarts, but with a difference. As well as a layer of jam (my mum’s homemade blackberry & apple jam I might add!!) I added a layer of pistachio-flavoured butter-cream, and crumbled pistachios on top. I had a little bit of a thing about layers that week – it seems that in French patisseries the cakes are always formed in perfect little layers. Well, this is my English version! I still need to perfect the butter-cream a bit, perhaps I’ll try to find a pistachio paste I can buy somewhere next time.

To cope with my cooking withdrawal this week, although I have a few ‘midweek meals’ to share with you in a day or two, I have signed up for the “vente a emporter”. In other words, the very well-priced foods that the student chefs make that teachers can buy to take-away! I have ordered some tarts for Thursday, one fig and one pear & almond. Hooray, a very tarty week!
Pistachio Bakewells
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