Caster Sugar | Bunbury Farmers Market

Jam & Coconut Slice

Ingredients:
2 cups plain flour
1 cup caster sugar
125 grms butter, chilled and cubed
3 eggs
1 teaspoon vanilla essence
¾ cup jam of your choice
2 cups desiccated coconut

Method:
Preheat oven to 180°. Grease and line a lamington pan. Place ½ the caster sugar and butter in a food processor and process until mix resembles breadcrumbs. Add 1 egg, the vanilla and flour. Continue to process until the mix forms into a dough. Press the dough into the prepared pan. Bake the in the preheated oven for 15 – 20 minutes or until light golden. Remove from oven and spread the jam over the base whilst still warm.

Whisk together the 2 remaining eggs with remaining caster sugar. Stir in the coconut. Spread coconut mix over the jam. Bake for a further 25 minutes or until golden. Remove from oven and allow to cool in pan. Cut into squares and serve.

Serves: 20 pieces

Note:
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Creamy Rice with Fruit Conserve

Ingredients:
2 cups milk
2 cups pure cream
1 teaspoon finely grated lemon rind
1/3 cup caster sugar
2/3 cup medium grain rice
1/3 cup your choice of Bonne Maman Conserve, warmed

Method:
Combine milk, cream, lemon rind and sugar in a saucepan over medium heat. Cook, stirring, for 10 minutes or until almost simmering (don’t boil). Add rice and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until rice is tender and liquid thickens. Remove from heat. Cool for 5 minutes. To serve, divide rice mixture between bowls and spoon over conserve.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Strawberry Tart

Filling:
500gm fresh strawberries washed and hulled
1 cup white sugar
3 tablespoons cornflour or arrowroot
¾ cup water
600mls whipping cream

Pastry:
Either frozen sheet shortcrust pastry or your own shortcrust pastry. (2 cups plain flour, 150 g butter, pinch salt, table spoon caster sugar, enough cold water to make a firm dough. Rub softened butter into the flour and salt till it resembles bread crumbs. Add sugar and then cold water, quickly mixing into a ball of smooth dough. Place in fridge to chill. Roll out on a lightly floured surface and use as required.)Grease a deep pie dish and lay in the pastry, trimming around the edge with a sharp knife. Bake the base blind in a moderate oven (bake with a layer of rice laid over a sheet of baking paper on top of the pastry base) This lets the pastry pre cook and gives a crisper base. Remove after approx 10 minutes and discard the rice and paper, and return the shell to the oven for a further 5 minutes.

Tart:
Arrange half strawberries in baked pie shell. Mash remaining berries combine with sugar in a medium saucepan. Place over medium heat and bring to boil gently stirring. In a small bowl whisk together cornflour and water. Gradually stir into boiling mixture. Reduce heat and simmer mixture stirring constantly until thickened and reduced slightly. Approximately 10 minutes. Pour mixture over berries in pastry case. Chill for several hours before serving. Enjoy with fresh cream.

Serves: 6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: