Strawberry Flan with Cream Patisserie
Short Crust Pastry
2c flour
125g butter
¼ c icing sugar
1 egg yolk
1-2T water
- Put flour and icing sugar into food processor, add butter.
- Add egg and water until firm dough is formed.
- Roll out to fit 28-39cm flan dish.
- Chill for 10-15 minutes.
- Bake blind in a hot oven until golden brown.
Cream Patisserie
½ c caster sugar
3 eggs
6T flour
2T cornflour
2c milk
- Liqueur, vanilla or orange juice
- Bring milk to the boil.
- Combine eggs, flours and sugar, whisk until combined.
- Slowly add to the milk, stirring all the time.
- Stir until boiling. Transfer to a bowl. Cover and leave to cool.
- 2 punnets strawberries or a mixture of berry fruit – raspberries and boysenberries
- Hull and half strawberries.
To assemble
- Pile crème patisserie into pastry case.
- Top with strawberries and glaze with warmed red currant jelly.
Alternatives
Make individual flans in patty tins.
Use an oblong flan tin or cake tin.
Fresh Corn, Chorizo, and Capsicum Salad with Basil Vinaigrette
4 cobs corn, husks removed
2 chorizo sausages
2 red capsicums, grilled and peeled and diced
2 spring onions, sliced thinly
1 fresh mild chilli diced
handful of Italian parsley, chopped
1 avocado
½ cup good extra virgin olive oil
1 tablespoon basil pesto
1 tablespoon balsamic vinegar
- Blanch the cobs of corn in a large pot of boiling salted water for 1-2 minutes. Refresh under cold water.
- Remove the kernels from the cobs with a sharp knife. Transfer to a serving bowl
- Slice the chorizo sausage and pan fry gently until starting to crisp. Cool.
- Add the diced capsicum, spring onions, parsley, chilli and a chorizo to the corn.
- Combine the dressing ingredients – Toss through the Corn salad
- Remove the skin and stone from the avocado and cut into a medium sized dice.
- Fold the avocado through the salad gently.
- Serve as a salad with any type of grilled meat or fish.
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