VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Janine's Kitchen ~ June 2006 Recipes

I thought I'd go local and look up what is fresh in June and 2 things came up, strawberries & asparagus.

Nothing says summer is here for me than local strawberries, sweeter & more delicate than the California types. And think of how you are helping the environment by buying local!

Fresh Strawberry Pie
I think this came from allrecipes.com.

1 (9”) pie crust, baked (store bought or recipe given below)
1 quart fresh strawberries (local please!)
¾ cup sugar (original recipe has 1 cup)
3 tbsp cornstarch
¾ cup water
½ cup whipping cream

1. Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Shortbread Crust
1 1/4 cup flour or (1 1/2 cup light spelt)
5 tsp superfine sugar
1/2 cup butter
1 tbsp cold water

1. Combine flour & sugar then rub in butter between fingertips. Add water and mix until soft pie dough has formed. Wrap and chill for 30 minutes.
2. Roll out dough on lightly floured surface and line a pie plate. Prick pie dough all over and chill for 30 minutes.
3. Line pie shell with foil and dried beans and bake in a preheated oven at 375 for 15 minutes. Remove foil and beans and cook for another 10-15 minutes (watch so it doesn't burn).
NB: Mine was lightly browned and people liked it better than when I baked it until it was just colouring.