Strawberry pie and Scallop appetizer Recipe

DIET strawberry pie

Ingredients for 10 people (30cm diameter shape):

Kg 1kg clean and dry strawberries, halved

mint leaves for decoration

Dough: 3 cups of flour

220g cold unsalted butter

pinch of salt

1 whole egg + 1 yolk

2 tablespoons of ice water

Cream:

2 cans condensed milk diet, 5 egg yolks, 40g (4 tablespoons) cornstarch

1/2 teaspoon vanilla

3 cups of milk

Optional: shine gel.

Procedures to prepare it:

Prepare the dough: add the flour with the butter and a pinch of salt and stir until it becomes a flour. Add the egg and the yolk and the 2 spoons of water and stir until it becomes a homogeneous mass. Wrap in plastic wrap and refrigerate for 30 minutes (or 15 min in the freezer).

Open the dough, put it in the pan, fill the pan with beans (I have beans just for this use because once baked, you can't cook) and bake the pie in a preheated oven at 180 degrees for 20 minutes. Remove from the oven, remove the beans and return to the oven for 8 minutes. Remove and let cool.

Beat the egg yolks (passed through the sieve) with 1 can of condensed diet milk and cornstarch. Beat 5 minutes. Put this mixture in a saucepan and add another can of cond diet milk, vanilla and 3 cups of milk. Turn on the medium heat and stir until it boils and turns into a cream. Pour this cream onto a baking sheet and cover with plastic wrap (it should touch the cream). Bring the refrigerator to cool (or freezer).

Spread the cold cream over the baked and cold dough. Decorate with strawberries and brush with glitter gel (optional). Decorate with mint leaves. Serve chilled. If you prefer the least sweet pie, use only condensed milk and increase the amount of milk to 4 1/2 cups. Strawberry pie gives us the best feeling and have great taste when we share with family and the taste is out of imagination. The sweetness of strawberry pie is mind blowing and I was so happy to have it with my family and my parents absolutely loved the taste.

Scallop appetizer with Parma ham, here at home everyone loves

Ingredients for 30 bundles:

300g scallops, 100g Parma ham

2 boxes of Arosa laminated puff pastry (300g each box)

french chives (the very thin one)

1 egg yolk mixed with 1 spoon of water (for brushing)

Sweet chili sauce brand Kalassi

Procedures to prepare it:

Defrost the puff pastry for 20 minutes (it should defrost, but still be chilled). Put a copy of water to a boil in a frying pan. Place the French onions in the boiling water and leave for 30 seconds. Drain and pass cold water to stop cooking. Place on paper towels to dry. Wash the scallops and dry them with paper towels. Open the puff pastry and cut into 15 equal parts. Take a scallop, wrap with a piece of Parma ham, place it in the center of a square of puff pastry and close the bundle. Tie a knot with the chives and place on a baking sheet. Repeat the process with all scallops.

Place in the freezer for 15 minutes, remove and place in the oven preheated to 170C degrees for 40 minutes or until golden. If you prefer, you can freeze it overnight leaving it in the freezer on the baking sheet. When serving, remove the roasting pan from the freezer for 15 minutes before taking it to the preheated oven at 170C for 45 minutes or until golden brown. If you want to keep it frozen for a longer time, you must remove it from the roasting pan after it has been frozen and place it in a freezer zip bag (removing the air) so the dough will keep better (otherwise it starts to dry out). Serve with sweet and sour sauce.