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Thursday, October 13, 2005

Beautiful Recipes with Nurlea Laurielle - Strawberry Shortcake



Today's recipe: Strawberry Shortcake


This streamlined version of an American classic makes an impressive summer dessert or centrepiece for a special tea table. Based on a quick, light scone mixture and filled with strawberry yogurt, whipped cream and lots of juicy fresh strawberries, it is easy to make and simply irresistible.

Serves 8
250g (8½ oz) self-raising flour
1 tsp baking powder
72g (2½ oz) unsalted butter, cut into small pieces
3 tbsp caster sugar
1 egg, beaten
4 tbsp semi-skimmed milk
½ tsp pure vanilla extract
1 tsp icing sugar

Strawberry filling
340g (12 oz) strawberries
90ml (3 fl oz) whipping cream
85g (3 oz) strawberry yogurt

Preparation time: 15 minutes
Cooking timeL 10-15 minutes

1. Preheat oven to 220ºC (425ºF, gas mark 7). Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and make a well in the centre.

2. Mix together the egg, milk and vanilla extract, and pour into the dry ingredients. Gradually stir the dry ingredients into the liquid, then bring the mixture together with your hand to form a soft dough. Gently pat the dough into a smooth ball and turn it out onto a floured surface.

3. Roll out the dough into a 19cm (7½ in) round. Transfer it to a greased baking sheet and bake for 10-15 minutes or until well risen, firm and browned on top. Slide the shortcake onto a wire rack and leave to cool.

4. Using a large serrated knife, slice the shortcake horizontally in half. With a large fish slice, lift the top layer off and place it on a board. Cut into 8 equal wedges, leaving them in place. (If you like, for an attractive finish, trim a fraction off each cut so that the wedges are slightly smaller.) Place the bottom layer on a serving plate.

5. For the filling, reserve 8 whole strawberries, then hull and thinkly slice the remainder. Whip the cream until it forms soft peaks. Stir the yogurt until smooth, then gently fold it into the cream until evenly blended.

6. Spead the cream mixture thickly over the bottom shortcake layer and cover with the sliced strawberries, pressing them into the cream.

7. Sift the icing sugar over the top of the shortcake wedges. Carefully put the wedges into place on top of the shortcake. Slice each reserved strawberries lengthways, leaving the slices attached at the stalk end, then open the slices slightly to fan them out. Place a strawberry fan on each wedges of shortcake.

* Raspberries, blueberries and stoned cherries can all be substituted for the strawberries.

Each serving provides: kcal 275, protein 5g, fat 14g (of which saturated fat 8g), carbohydrate 34g (of which sugars 10g), fibre 1g, good source of vitamins A, B and C group.



Haiyoh! Mrasalah mek nak cuba LAIN sikit - I wonder leh tukar the strawberries to peach dak? Mek nak coba lah! Once dah siap, harus mek nak snappy² pic shortcake itiew dengan phonecamera morah mek nih! Hehehe... Macam senang jer kan? LETS la u ols! Lets mencoba hari ini! Hiks!





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Posted at 1:33:47 pm by Nurlea Laurielle Lai Lee Abdullah

oDb*ohzd
October 13, 2005   03:50 PM PDT
 
adeh dehh Lea....

tak tertahan melihat stroberi shotcake nih..... ;-B *gulps



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