The summer dessert
The summer dessert
It may be a little passé now in the days of anthropology, media studies and performing arts but when I was at school, we were taught to cook. While the boys were plunged into the manly arts of woodwork and metalwork, we girls learnt how to make stew, quiche and Victoria sponge (we also had to do sewing, but the less said about gingham aprons and felt pin-cushions the better). Every week after cookery class we would proudly carry home our dishes and bask in the appreciation of our families, especially our mums, who could have the night off.
Most of the dishes were fairly basic, but one, the jalousie, seemed to me wildly sophisticated. It had a French name, involved puff pastry, and what’s more my brother now thought I was a bona-fide pastry chef.
Also Read Pamela Timms’ previous Lounge columns
1 tsp almond extract (if the natural, pure variety isn’t available, leave it out)
A little extra flour for dusting
Preheat the oven to 200 degrees Celsius. You will need a baking tray, 20x30cm.
Pamela Timms is a Delhi-based journalist and food writer. She blogs at https://eatanddust. wordpress.com
Write to Pamela at pieceofcake@livemint.com
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