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Dough: preheat the oven: 190 degrees.
Filling: mix Maizena and sugar into a soft paste, add a bit of cold water. Bring 200 ml. cold water with lemon juice and lemonskin to a boil. Add Maizena paste and beat until creamy. Keep boiling for 1 minute. Beat in the eggyolk and butter, and pour in the pie crust.
Meringue: beat egg whites and sugar and spread over the lemonpaste
200 gr. of sugar
Beat in a pan 150 gr. of sugar and the egg yolks, add maizena and cinnamon, and slowly the milk. Bring to a soft boil while stirring till the cream gets thicker. Take the pan of the fire, and take out the cinnamon. Divide the cream over 4 ovenproof bowls. Let them cool off in fridge. Just before serving sprinkle the rest of the sugar over the cream and put under the grill to caramelize the sugar
Ground the chestnuts, mix with other ingredients until a soft, smooth cream. Eventually add a few drips of cognac to your taste. Serve with icecream.
Fried milk with almonds
Beat the eggs with the sugar, add the milk slowly with the grated lemon and the almonds. Pour a layer of 1.5 cm. (1/2 inch) in a a rectangular baking tin or ovendish. Slide in a pre-heated oven of 130 Cº (200 Fº). Leave inside untill the milk is set and turned golden brown. Cool and refrigerate. Serve in slices with a fruitsalad.
Fried milk dices
Dissolve the flour, maizena, the sugar, the lemon juice and cinnamon in the milk in a saucepan over a medium fire. Stir constantly (no clots) till the smooth paste boils a little. Pour as a layer of about 1 cm. (1/2 inch) in a square dish cool down and refrigerate until set. Cut in equal cubes. Pull through a plate with flour and a plate with a beaten egg. Fry the cubes in hot oil untill golden brown. Serve hot, sprinkle some sugar over the fried milk dices.
Buckwheat Buttermilk Gingerbread Pancakes (for two people)
preparation time:15 minutes
Mix together dry ingredients:
Medlar with chocolate dip
Ripe medlars have asoft almost rotten pulp,with a taste of sweet apple.
Vanilla figs with fudge
Give the figs a cross cut on top and fold half open. Arrange 3 figs on each plate. Top every fig with some mascarpone cream and vanilla sugar. Melt all ingredients for the fudge slowly in a thick saucepan. Boil untill it turns sugary, stir all the time, till it is lightbrown. Pour in a flat tin, cool down and cut into dices. Or pour the fudge in little forms. Arrange them around the figs on plates.
Kaki-icecream with clotted cream
Spoon from several ripe kaki's the pulp in a liquidiser or foodprocessor. Add sour cream and condensed milk. Blend well. Add olive oil and lemon juice. Put in an ice machine. Or in the freezer but don't forget to stir every fifteen minutes. Serve with clotted cream and a marigold or nasturtium flower on top of it.
Chop figs and nuts in a foodprocessor, untill you have a smooth paste.
Mix the ingredients in a liquidiser into a mashy sauce. Freeze again. Serve not to hard, decorate with walnuts and a leaf of peppermint or coriander on top.
Yellow rice pudding
Cook the rice with a pinch of salt. Mash the saffron with some hot water in a moulder. Melt the sugar with butter and add the saffron. Stir through the rice untill golden yellow. Soak the almonds in boiling water for 3 minutes, cool down and de-skin them. Dry and roast them. Keep 12 nice ones apart, chop the rest coarsely and stir through the rice. Put the rice on a nice plate or in a bowl and smooth it out. Sprinkle crosswise stripes of cinnamon over it. Decorate the edge with a circle of pistache nuts. Put in every quarter 3 peeled almonds. When the rice is cooled down, put it in the fridge for 2 hours.
Mix all the ingredients well together into a compact dough. Set aside in plastic foil in the fridge for 1-2 hours. Roll out the dough on a clean surface and press in a 23 cm. (9 inch) round baking tin. Bake blind for approx. 20 minutes on 130 Cº (390 Fº). Blind baking means that you pre-bake the pastry. Put on the dough a piece of oven paper and cover with dry beans. I keep them for re-use in a jar with a label 'blind beans'.
Make the filling:
Mix these ingredients well in a foodprocessor. Whisk the 5 egg whites to stiff peaks and fold carefully through the egg-quark mixture. Let the pastry cool down a bit and spoon some fresh fruits (mulberry's or unstoned cherry's, etc.) or jam over it. Spoon the egg-quark mixture on top and slide in the still hot oven. Bake untill golden brown and risen in 30 minutes on 130 Cº (390 Fº). Avoid to open the oven door, otherwise the filling will not rise.
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