Monday, July 31, 2006
Sunday, July 30, 2006
Strawberry Pie
One of the joys of summer is the abundance of berries in the marketplace. Here's a simple recipe for a lucious dessert that not only looks beautiful, but is a taste delight. It's easy to make with just a few ingredient so that the berries are the real star in this dish.
Enjoy!
Strawberry pie:
1 9-inch pie crust, baked
2 16-oz containers of fresh strawberries
1 cup water
1 cup, full, sliced strawberries
3/4 cup sugar
3 Tablespoons cornstarch
sprig of mint
Wash and hull the strawberries, reserve the biggest for the pie. Set aside one cup of strawberries for slicing.
Mix the sugar and constarch together and set aside.
Bring the cup of water to a boil in a saucepan. Place the 1 cup of sliced strawberries in the boiling water and bring to the boil again and cook for a minute until soft. (I use a masher to mash them to a pulp). Remove from heat and push the mash through a strainer over a bowl.
Return the strawberry liquid to the saucepan and add the sugar/cornstarch mixture. Bring to a gentle boil and stir until the liquid becomes translucent. Remove from heat.
Arrange one layer of strawberries in the pre-baked pie crust. Pour half the strawberry sauce over them. Arrange a top layer of the best looking strawberries and pour remaining strawberry sauce over them. Chill for an hour, top with a sprig of mint, and serve with whipped cream if you wish.
Quick and beautiful.
Enjoy!
Enjoy!
Strawberry pie:
1 9-inch pie crust, baked
2 16-oz containers of fresh strawberries
1 cup water
1 cup, full, sliced strawberries
3/4 cup sugar
3 Tablespoons cornstarch
sprig of mint
Wash and hull the strawberries, reserve the biggest for the pie. Set aside one cup of strawberries for slicing.
Mix the sugar and constarch together and set aside.
Bring the cup of water to a boil in a saucepan. Place the 1 cup of sliced strawberries in the boiling water and bring to the boil again and cook for a minute until soft. (I use a masher to mash them to a pulp). Remove from heat and push the mash through a strainer over a bowl.
Return the strawberry liquid to the saucepan and add the sugar/cornstarch mixture. Bring to a gentle boil and stir until the liquid becomes translucent. Remove from heat.
Arrange one layer of strawberries in the pre-baked pie crust. Pour half the strawberry sauce over them. Arrange a top layer of the best looking strawberries and pour remaining strawberry sauce over them. Chill for an hour, top with a sprig of mint, and serve with whipped cream if you wish.
Quick and beautiful.
Enjoy!
Monday, July 10, 2006
VIVA ITALIA!!!!!! SEMPRE!!!!!!!!!!!!!!!
