Page 46 - The Australian Womens Weekly Food
P. 46
Summer Lovin’ In Season
STRAWBERRY & 1 Sift plain and rye flours into a RASPBERRY RIPPLE
RASPBERRY PIE large bowl; stir in half the almond YOGHURT POPS
meal. Rub in butter until mixture is
PREP + COOK TIME 1 HOUR 15 MINUTES PREP TIME 15 MINUTES (+ FREEZING) MAKES 6
crumbly; stir in ⅓ cup of the sugar
(+ REFRIGERATION) SERVES 8
and 2 teaspoons of the peppercorns. 150g raspberries
¾ cup (110g) plain flour Add egg and enough of the iced 1 tablespoon lemon juice
¾ cup (90g) rye flour water to make ingredients just come 2 tablespoons honey
½ cup (60g) almond meal together. Knead dough gently on a 1 vanilla bean
175g chilled butter, chopped coarsely lightly floured surface until smooth. 1 cup (280g) greek−style
½ cup (110g) raw caster sugar Enclose in plastic wrap; refrigerate natural yoghurt
3 teaspoons crushed dried pink for 1 hour. 1 teaspoon finely grated lemon rind
peppercorns 2 Preheat oven to 200°C/180°C 1½ tablespoons honey, extra
1 egg, beaten lightly fan; place a large oven tray in the
1 teaspoon iced water, approximately oven while preheating. 1 Place raspberries, juice and honey
500g small strawberries 3 Roll dough between sheets of in a medium bowl; crush berries
250g raspberries baking paper into a 30cm round. using a fork. Spoon 1 tablespoon of
1 egg, extra, beaten lightly Sprinkle pastry with remaining the raspberry mixture into the base
2 teaspoons raw caster sugar, extra almond meal, leaving a 4cm border. of each of 6 x ⅓−cup (80ml) dariole
125g raspberries, extra 4 Combine strawberries, raspberries moulds or paper cups. Freeze for
and remaining sugar in a medium 1 hour or until firm.
bowl. Pile fruit on almond meal on 2 Meanwhile, split vanilla bean in
pastry. Fold pastry edge over filling, half lengthways; scrape seeds into
pleating and pinching to create a a medium bowl. Whisk in yoghurt,
rustic edge. Brush pastry edge with rind and extra honey until combined.
extra egg; sprinkle with the extra Fold in remaining raspberry mixture
sugar and remaining peppercorns. to form a ripple effect.
5 Slide pie, on baking paper, onto 3 Divide mixture between moulds;
COOK’S preheated tray. Bake for 35 minutes insert a pop stick into each. Freeze for
NOTES or until pastry is browned. Cover two hours or overnight, until firm.
4 Dips moulds quickly in hot
loosely with foil if pastry is
over−browning before it is crisp.
water to turn out to serve.
6 Serve pie topped with
RASPBERRY RIPPLE extra raspberries.
YOGHURT POPS
You’ll need to start this SERVING SUGGESTION
recipe a day ahead. You’ll Serve with the raspberry ripple
also need 6 wooden sticks. yoghurt mixture from Raspberry
Ripple Yoghurt Pops (recipe at right).
Pops can be made up
to a week ahead.
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