1 Kilo Strawberries
6 cup sugar
Juice of one Lemon
Wash and hull strawberries. Crush lightly and put in
a large saucepan. Stir in sugar and bring to full rolling boil. Boil 5 minutes,
taking time from when jam returns to the boil. Pour into hot steralised jars
and cover with jam covers.
Makes about 3 x 350ml jars
Ice Cream - vanilla, double chocolate
or strawberrry ripple
Strawberry or chocolate sauce
mint leaves or chopped toasted hazelnut or orange rind or marshmellows
Put two scoops of icecream (vanilla, double chocolate
or strawberrry ripple) into a sundae glass
Decorate with whole strawberries
Pour over strawberry or chocolate sauce.
Decorate with mint leaves or chopped toasted hazelnut or orange rind or marshmellows.
1 & 2/3 cup (250g) plain flour
1/2 cup (80g) icing sugar
125g butter, chopped
1 teaspoon grated lemon rind
1 egg, beaten lightly
500g strawberries halved
1/3 cup strawberry jam, warmed, sieved
1 tablespoon hot water
1 cup (250ml) cream
1 cup milk
1/2 cup (110g) caster sugar
1 vanilla pod, split lengthways (or teaspoon vanilla essence)
1/3 cup (50g) cornflour
80g butter, chopped
Sift flour and icing sugar into a medium bowl.
Rub in the butter then stir in the rind and egg, mix to form a firm dough. Knead dough gently on a lightly floured board until smooth.
Cover with plastic wrap and refrigerate for 30 minutes.
Roll pastry between two sheets of baking paper until large enough to line a 24cm loose based flan tin.
Lift pasty into tin, press into side, trim edge.
Cover, freeze pastry for one hour.
Prehead oven to moderately hot (200°C). Cover the pastry with baking paper, fill with dried beans or rice. Place tin on an oven tray. Bake about 20 minutes.
Remove paper and beans and reduce oven temperature to moderate (160°C). Bake about 15 minutes longer until browned. Cool.
Bring the cream, milk, sugar and vanilla to the boil in a medium saucepan. Whisk the eggs in a large bowl, then whisk in the sifted cornflour. Gradually whisk in the warm milk mixture. Return the mixture to the pan and stir over a medium heat until the mix boils and thickens. Remove from the heat and whisk in the butter. Cover the surface with plastic wrap and cool to room temperature.
Spread the Crème Patissiere into the pastry
case, top with strawberries.
Brush the strawberries with the jam combined with the water.
Pastry suitable to freeze
Not suitable to microwave
Preparation time 40 minutes
Cooking time 45 minutes