The weekend starts tomorrow, generally we only bake sweet things, however, there was a request for a Pissaladière, a dish which originated from Nice in Southern France. Made with a bread dough thicker than that of a pizza topped with caramelised onions, black olives, and anchovies. I am going to have it ready for Saturday lunch time.
Tomorrow we will have, Vanilla Slices, Rocky Road, Triple Chocolate Brownies, Raspberry Bakewell Slices, Millionaire Shortbread , Chelsea Buns, Mince Pies and some Bienenstichs.
It was mentioned that my pastry was a little thick on my mince pies, so I have remedied this with a different pastry recipe.