3 large egg whites ¼ tsp (1 mL) cream of tartar ¾ cup (175 mL) sugar ¼ cup (50 mL) toasted ground hazelnuts 1 lb (500 g) strawberries, sliced (reserving 8 berries for garnish) 2 – 3 tbsp (30 – 45 mL) sugar 1 quart (1 litre) strawberry ice cream 1. Heat oven to 275ºF (135ºC). Line baking sheet with parchment paper. 2. In large mixing bowl, beat egg whites and cream of tartar on high speed until foamy. Beat in sugar, 1 tbsp (15 mL) at a time. Continue to beat until egg whites are stiff and glossy. Do not under-beat. Fold in ground nuts. 3. Drop meringues by 1/3 cupfuls (75 mL) onto parchment paper. Shape into eight circles, building up the sides using the back of a spoon. 4. Bake for 1 ½ hours. Turn off oven and leave meringues in oven, with door closed, for 1 hour. Finish cooling at room temperature. 5. Combine sliced strawberries and sugar in medium bowl and let sit for 20 minutes. To serve, spoon some sliced strawberries into each meringue. Add a scoop of ice cream to each meringue and garnish with a whole strawberry.
Leek Flamische Dough 1 cup (250 mL) all-purpose flour ¼ tsp (1mL) salt 1 ⁄3 cup (75 mL) shortening 2 – 3 tbsp (30-45 mL) cold water Filling 3 eggs 1 cup 2% milk 2 tbsp (30 mL) all-purpose flour Pinch nutmeg Salt and pepper to taste 1 tbsp (15 mL) butter 3 medium size leeks, white and tender green parts only, finely sliced 1 cup (250 mL) grated old, white Cheddar cheese 1. Place flour and salt into the bowl of food processor. Add shortening and pulse until mixture forms pea size pieces. Add cold water and pulse again until mixture combines to form soft dough. Add more water if necessary. Roll into ball, wrap in plastic wrap and chill in refrigerator.
2. In large bowl, whisk together eggs, milk, flour and seasonings. Set aside. 3. In large non-stick frying pan, heat butter over low heat. Add sliced leeks and cook until softened, without browning them. Cool. 4. Roll out dough to 1/8 inch (4 mm) thickness. Line a 9 inch (23 cm) pie plate with the dough. Prick all over. Pre-cook crust for 5 minutes at 425ºF (218ºC). Remove pie shell from oven and reduce oven temperature to 350ºF (180 ºC).
crust is done and flamische puffs up and turns golden brown. Let stand 5 minutes before serving. Makes 6 servings Tip: Store bought pastry shell can be substituted for dough recipe. For nutrient analysis visit eggs.mb.ca.
5. Line shell with cooked leeks and cheddar cheese. Pour egg mixture over top. Bake at 350ºF (180ºC) for 30 - 45 minutes or until Summer 2014 | STYLE MANITOBA | 27