Blueberry Galette
It’s another pie, isn’t it, but this time it’s called a galette.
I managed to get all the ingredients this time. The pastry was somewhat raw again, but with the addition of lemon zest it was far more palatable and I experienced an only mildly stomach upset this time – well worth it! I discovered that if you don’t have a rolling pin, Hugh’s suggestion of putting pastry between sheets of baking parchment works a treat as you can do the GBH approach without getting your fists sticky. God that sounded awful. I still didn’t use the hand blender, although I got it out of the cupboard and felt happy staring at it for a while. I took a good, long look inside myself and discovered that my reticence to use the blender is the result of a previous trauma with a bowl of egg whites. I’ll ask a friend to help me with the speed settings and then get back on the horse next time.
Blueberry galette
Blueberry regret
-
Add lemon zest to pastry for a happy life
-
I obviously need to turn my oven up a bit hotter than Hugh says
-
Who needs rolling pins, except as an apron-related style thing?
-
I have to face my hand blender issues before they begin to rule my life
I've always found it funny when people write letters to the Guardian's Weekend magazine complaining that the recipe ingredients are too middle class and the fashion only looks good on thin people. After all, it's just a magazine. Or is it? I decided to follow its recipes, fashion and lifestyle advice as closely as possible, to see if the aspirations promoted therein can really be achieved by the average reader who is not especially wealthy, not necessarily model thin and is obliged to work regular office hours. This blog has no affiliation whatsoever with the Guardian but I link to the Weekend magazine website for the purposes of illustration. 
Guardian Girl 
[…] being how you’re meant to be – neither starved into this season’s frock nor still bloated by last year’s pie recipes. I knew I needed to take myself in hand rather, and I […]