Thursday 20 September 2012

Peach and Learn

Peach Tart
I usually make fruit flan or tarts in 23cm removable base tart tin. This tart tin is 16cm and has no removable base. After blind baking the pastry, it got stuck onto the tin. I did'nt remove the baked pastry because I didn't want to risk breaking the fragile pastry case. This is also the first tart recipe I have and have been using it many times. I like the custard filling, and you have to cook it slowly over small fire to get smooth custard.  If the fire is too big, the custard thickens very quickly and becomes grainy. I made this with canned peaches only because my daughter likes them. I didn't glaze the peaches. This tart looks very presentable if you top it with strawberries,sliced kiwis,peaches and grapes or lychees.

We have so far received 56 Powerlab camp forms from our own Sunday school children and outsiders. The early bird registration ends on 8 October and we are expecting more forms coming in before early bird closes. Today, I visited my church friend's new house with two others to discuss camp meals. We had a lovely time there and had a yummy beef stew for lunch. The camp meals will be morning tea break,lunch and afternoon tea. As there are 2 hours gap between morning tea and lunch, the ladies have decided to give biscuits for morning tea. The lunch will be bento box,char siu rice and spaghetti for the three days. Afternoon tea will be buns,cakes and pau. To cut wastage, kindergarten kids will have smaller portion. My camp role is shepherd to the children and not kitchen duties.

The camp coordinator has given me a pre camp task, that is Operation Kid to Kid . We are getting the camp kids to bring new socks and write messages and insert into the socks. I  will write more about this project when everything is done

The Sunday school is also preparing a children's day party and 2 girls in my class will be reciting the 10 commandments. Another 2 will perform a piano and violin recital 'Jesus loves me'. They have been practicing hard  for the last 2 Sundays. I will be in charge of food, and will be getting parents to sponsor them. One parent is paying for 120 ice cream and I have arranged for an ice cream van to come, we will give coupons to the kids to exchange for ice cream . Another parent is bringing chips and honey star cereal. The honey star cereal is for the nursery kids as one parent has suggested to us. I am getting another parent to bring fish balls and mini sausages. The children love the fish balls and mini sausages. There will be chicken nuggets too and mini assorted buns. I will be baking,most probably brownies or cookies.
This year, we also have balloon sculpturing. We also have a gift exchange corner. The Sunday school children are given 2 tokens for every attendance and they can exchange for gifts every end of school term.

I have served the Sunday school for the past 7 years and teaching to me is also learning and discovering  God'sWord  together with the children. 'Train up a child in the way he should go,even when he is old,he will not depart from it.' Proverbs 22:9

 Classic fruit flan

1 cup plain flour,sifted
1 tbsp icing sugar,sifted
90 g butter,cut into pieces
1 egg yolk
1 tbsp lemon juice

11/4 cups milk
1 egg
2 egg yolks
1 tbsp plain flour
1 tbsp corn flour
1/4 cup caster sugar
1 teaspoon vanilla extract

1. To prepare pastry: place flour in a large bowl. Stir in icing sugar, add butter. Rub in,using fingertips, until mixture resembles breadcrumbs.
2. Mix in egg yolk and lemon juice. Press together to form a soft dough. Cover with plastic wrap. Rest in the refrigerator for 30mins.
3. Roll out between 2 plastic wrap until 3mm thick. Line a 23cm flan dish with pastry. Trim edges. Refrigerate for 10 mins. Prick base with a fork. Bake in a hot oven.(200C) for 10-15 mins or until golden. Cool.
4. To prepare filling: whisk 1/4 cup milk,whole egg,yolks,flour,cornflour,and sugar together in a small bowl. In a saucepan, heat remaining milk until warm.
5. Whisk a little warm milk into the egg mixture. Pour the egg mixture into the remaining warm milk.
6. Return the milk mixture to heat. Heat, stirring constantly,until mixture boils and thickens. Simmer for 3 mins. Blend in vanilla. Cool.
7. Spread custard over base of pastry case. Arrange fruit decoratively on top. Brush apricot glaze over fruit. Refrigerate until required.

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