Food tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Elderberry Syrup Tart (Bern)

	Category	Fruit Recipes
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Ingredients And Procedures

----------------------------------FILLING---------------------------------- 2 1/2 dl Elderberry syrup

25 g Cornflour

80 g Ground hazelnuts

-----------------------------SHORTCRUST PASTRY----------------------------- 250 g Flour

125 g Butter

1 Egg

1 pn Salt

1/2 dl Water

---------------------------------TO FINISH--------------------------------- 1 Egg yolk

----------------------------------SERVING---------------------------------- 2 dl Whipped cream; slightly

- sugared (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork. Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool. Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup. Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over. Bake for 50 minutes at 180 oC. Serve warm with the sweetened whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

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<h1>Elderberry Syrup Tart (Bern)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------FILLING---------------------------------- 2 1/2 dl Elderberry syrup <P>25 g Cornflour <P>80 g Ground hazelnuts <P>-----------------------------SHORTCRUST PASTRY----------------------------- 250 g Flour <P>125 g Butter <P>1 Egg <P>1 pn Salt <P>1/2 dl Water <P>---------------------------------TO FINISH--------------------------------- 1 Egg yolk <P>----------------------------------SERVING---------------------------------- 2 dl Whipped cream; slightly <P>- sugared (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) <P>Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork. Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool. Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup. Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over. Bake for 50 minutes at 180 oC. Serve warm with the sweetened whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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