In search of domestic godessness

I've been trying to get more in touch with my domestic goddess recently which has been quite good fun, it's been really nice trying some new recipes and working at old ones. First are some of the old ones J and I work on, his tabbouleh (soooo good), my houmous with lamb and pine nuts and some labneh. Yummy! This all went with our lebanese feast we had when we were in one weekend recently.

And then up come the choux buns! This was the first time I've made Choux pastry, and it was surprisingly easy. I thought it would be much more liable to go wrong but somehow it turned out really well. And tasted good too! I then filled these bad boys with creme patissiere and covered with melted nutella...

And finally the meringues from the egg whites left over from the custard. These were a little crumbly, something went wrong somewhere but they tasted okay so all good in the end!

Now I think I might have promised the choux pastry recipe at some point so below please find the recipe, taken from Michel Roux Jr's recipe book "A life in the kitchen"

125ml water

125ml milk

1 pinch salt

1 teaspoon sugar

100g butter

150g plain flour sifted

4 eggs

Put the water, milk, butter, salt and sugar into a pan and slowly bring to the boil. Take off the heat and beat in the flour. When the mixture is smooth put it back on the heat and beat vigorously for a minute. Take off the heat and put the paste into a bowl, beat in the eggs one at a time. Now put the paste into a piping bag with a 1.5cm nozzle, pipe out buns measuring 3cm across onto a non-stick baking sheet (I used oiled baking paper). Cook in a preheated oven at 220C/Gas Mark 7 for 5 minutes. Open the door for a few seconds to let out the steam, then turn down to 180C/Gas Mark 5 for 20 minutes or until fully cooked.

And enjoy!!!