Baking
Crispy Herb Butter Sutchi Fish
I cook alot of white fish because they’re easy to eat and don’t need to be gutted. I can clean chicken and pork but I hate to clean fish because they’re yucky. About two weeks ago, I bought a packet of frozen saba fish, not knowing that they’re not cleaned nor gutted and I have to get rid of the innards myself. There’s still one fish in my freezer and I don’t know when I’m gonna cook it!
Chicken and Spinach Pastry Pocket
I’ve never been a great baker but I love pastries, savoury especially. Chicken pies, beef pies, creamy mushroom pies.. I love them all. But I have a problem making them because I never seem to figure out how I would have a clean “lightly floured surface” to roll out those pastries. Where do you do it? On the tabletop? So I buy pastry sheets. I had some shortcrust left over from when I made the mushroom quiche, and thought to put them to good use. The thing about buying frozen sheets is that they are never as buttery as you would like. Something’s amiss, but I cannot alter the texture…
