Σχόλια στο How to make… Provençal Pastry

Από: Simplicity's table by the sea ...: Caught some fishes today!

Simplicity's table by the sea ...: Caught some fishes today! — Thu, 01 Apr 2010 00:55:18 +0000

[...] itself: I used the same combination of olive oil, salt, water, and whole wheat, AP flours ro make Provençal Pastry that I learned about on Ivy’s blog Kopiaste … to Hospitality. This is really nice dough to prepare [...]

Από: Agginaropita (Greek Artichoke Pie)

Agginaropita (Greek Artichoke Pie) — Wed, 09 Dec 2009 12:00:25 +0000

[...] Prepare the dough, see detailed instructions here. [...]

Από: Kohlrabi and Greens Pie

Kohlrabi and Greens Pie — Wed, 02 Dec 2009 13:21:04 +0000

[...] When it came to making the dough, I used a recipe for Provencal pastry that I had bookmarked from Ivy’s blog. Ivy had adapted it from the Constable’s Larder which is the one I ended up using. What a [...]

Από: How to make …Dough and roll out phyllo

How to make …Dough and roll out phyllo — Tue, 27 Oct 2009 06:57:37 +0000

[...] How to make provencial pastry [...]

Από: Kotopita - Chicken Pie

Kotopita - Chicken Pie — Mon, 26 Oct 2009 05:15:17 +0000

[...] puff pastry but later on I found it much tastier with my own pastry until I started making it with provencal pastry with is much easier to make and much healthier as it uses olive oil. Whichever you try, all three [...]

Από: Josephine

Josephine — Fri, 11 Sep 2009 08:23:54 +0000

I do a lot of cooking and love experimenting. I am interested like Adam in seeing your Fennel and Cheese Pie as well as anything else that is a little bit different to the normal everyday food.
Thankyou for your sharing and informative site.

Από: Kotopita me prassa (chicken and leek pie)

Kotopita me prassa (chicken and leek pie) — Sat, 11 Jul 2009 06:44:47 +0000

[...] pie on the Chicken Pie I used to make in the past, only instead of using puff pastry I used the provencal pastry and in the filling I added leeks and onions instead of corn and bell peppers. My instincts were [...]

Από: Simplicity by the sea ...: Peach - Nectarine galette

Simplicity by the sea ...: Peach - Nectarine galette — Fri, 03 Jul 2009 19:41:31 +0000

[...] last week – yes, I have many recipes still I would like to present – alot backed up! I used the Provencal dough presented on her blog. She made several savoury tarts including ones with beef, chicken, [...]

Από: Tyropita me Maratho and Watermelon Salad

Tyropita me Maratho and Watermelon Salad — Tue, 30 Jun 2009 19:18:32 +0000

[...] the Beef and Pork Galette, I decided to use the provencal pastry to make a cheese pie in the traditional [...]

Από: Beef or Pork Galette?

Beef or Pork Galette? — Thu, 25 Jun 2009 16:40:40 +0000

[...] When I attempted to make the first galette, I had in mind a meat pie I make but the dough is really fussy, so I wanted to see how it would turn out using the provencal pastry. [...]