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Strawberries
Strawberries and cream go hand-in-hand with May and June
– the very essence of early summer. If strawberries are not
quite ripe, toss them in caster sugar and lemon zest, and leave
briefly so the flavour develops. Strawberries (cream aside) make
a healthy snack - they’re believed to contain cancer-busting antioxidants and
are rich in vitamin C and fibre. Hull after washing to avoid waterlogging and eat
at room temperature; they’re tasteless when served chilled.
(from: “Sainsbury’s magazine”, May 2011)
30
Learning Unit 1
A Student Exchange in a Culinary College
2
Reorder the following recipe according to the
dialogue
and to your cooking
knowledge.
STRAWBERRY TART
Ingredients
•
200 g flour
•
100 g caster sugar
•
2 egg yolks
•
100 g butter
•
the grated rind
of
1/2
untreated lemon
•
a pinch of salt
Ingredients
•
3 egg yolks
•
the grated rind
of
1/2
untreated lemon
•
3 glasses milk
•
90 g sugar
•
75 g flour
Method
Make a well in the centre and combine the sugar,
butter, egg yolks, lemon rind and salt.
Leave to rest for about 30 minutes in a dry place.
Prick it with a fork.
Sift the flour onto a working surface.
Bake for about half an hour in a moderately hot oven at 350° F.
Roll out the pastry on a lightly floured baking dish.
1
Cut the butter into pieces and leave it to soften.
Knead the ingredients very quickly and make a smooth ball.
Butter and flour a baking dish.
Method
Add the flour and the lemon rind.
Switch off the burner and leave to cool.
Pour in the heated milk very slowly, stirring with a wooden spoon.
1
Whisk the egg yolks with the sugar in a bowl.
Put the mixture in a saucepan on the flame and stir constantly until it
thickens.
Level off with a spatula.
Sprinkle with icing sugar.
1
Fill the shortcrust pastry with the custard.
Keep in the fridge.
Arrange about 500 g hulled and halved strawberries in a decorative
way.
Shortcrust pastry
Custard
To finish
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