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"/probus/files/Club_news/April_May_2016/Recipe_book_2.jpg", "home_spotlight_mini" => "", "home_feature" => "/probus/files/Club_news/April_May_2016/Recipe_book_2.jpg", "home_tag" => "/probus/files/Club_news/April_May_2016/Recipe_book_2.jpg", "index_mini" => "/probus/files/Club_news/April_May_2016/Recipe_book_2.jpg", "index_result" => "/probus/files/Club_news/April_May_2016/Recipe_book_2.jpg", "gallery" => null, "gallery_captions" => null, "gallery_hide" => "0", "embed_spotlight" => "0", "status" => "0", "published" => "2016-04-26 00:00:00", "byline" => "", "tagline" => null, "intro_short" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p> </p>", "intro_long" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p> </p>", "body" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/April_May_2016/Recipe_pie.jpg" alt="" width="299" height="448" /> </p> <p>Ingredients</p> <p>SERVES 8</p> <p>435 g sweet shortcrust rolled to a thickness of 3 mm</p> <p>750 g strawberries, hulled (halve the very large ones)</p> <p>1 vanilla bean, split lengthways and seeds scraped</p> <p>2 tbsps maple syrup</p> <p>1 thyme sprig, plus extra to decorate</p> <p>500 g mascarpone cheese</p> <p>375 ml thickened whipping cream</p> <p>4 tbsps pure icing sugar 1 tsp vanilla bean paste</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/April_May_2016/Recipe_book.jpg" alt="" width="317" height="350" /> </p> <p>Method</p> <p>Preheat the oven to 200°C. Line the base and side of a 22 cm × 5 cm deep pie dish with the pastry and trim away the excess. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Place on a baking tray and cook for 20 minutes or until golden, then remove the baking beads and paper, and cook for a further five minutes or until the base is dry to the touch. Set aside and leave to cool completely. Keep the oven on.</p> <p>Toss together the strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes or until softened and slightly syrupy. Cool to room temperature.</p> <p>Whisk the mascarpone, cream, icing sugar and vanilla bean paste together in a bowl until thick. Spread into the cooled pie crust and top with the roasted strawberries and their syrup.</p>", "newsletter_name" => "recipe26042016", "printed" => null, "created" => "2016-04-26 10:24:23", "modified" => "2016-04-26 10:24:23", "url" => "077f2c0e", "short_id" => "077f2c0e", "url_part_2" => "Roasted_strawberries_and_cream_pie", "total_views" => "466", "intro" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. 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The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p> </p>", "intro_long" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p> </p>", "body" => "<p>Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/April_May_2016/Recipe_pie.jpg" alt="" width="299" height="448" /> </p> <p>Ingredients</p> <p>SERVES 8</p> <p>435 g sweet shortcrust rolled to a thickness of 3 mm</p> <p>750 g strawberries, hulled (halve the very large ones)</p> <p>1 vanilla bean, split lengthways and seeds scraped</p> <p>2 tbsps maple syrup</p> <p>1 thyme sprig, plus extra to decorate</p> <p>500 g mascarpone cheese</p> <p>375 ml thickened whipping cream</p> <p>4 tbsps pure icing sugar 1 tsp vanilla bean paste</p> <p><img src="http://probussouthpacific.org/probus/files/Club_news/April_May_2016/Recipe_book.jpg" alt="" width="317" height="350" /> </p> <p>Method</p> <p>Preheat the oven to 200°C. Line the base and side of a 22 cm × 5 cm deep pie dish with the pastry and trim away the excess. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Place on a baking tray and cook for 20 minutes or until golden, then remove the baking beads and paper, and cook for a further five minutes or until the base is dry to the touch. Set aside and leave to cool completely. Keep the oven on.</p> <p>Toss together the strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes or until softened and slightly syrupy. Cool to room temperature.</p> <p>Whisk the mascarpone, cream, icing sugar and vanilla bean paste together in a bowl until thick. Spread into the cooled pie crust and top with the roasted strawberries and their syrup.</p>", "newsletter_name" => "recipe26042016", "printed" => null, "created" => "2016-04-26 10:24:23", "modified" => "2016-04-26 10:24:23", "url" => "077f2c0e", "short_id" => "077f2c0e", "url_part_2" => "Roasted_strawberries_and_cream_pie", "total_views" => "466", "intro" => "<p>Got a sweet tooth? 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No stories were found.
Roasted strawberries and cream pie
26 Apr 2016
Got a sweet tooth? The roasted strawberries in this pie soften to a delicious jammy summer berry syrup and the thyme gives the dish a wonderful earthy flavour. Enjoy.
Ingredients
SERVES 8
435 g sweet shortcrust rolled to a thickness of 3 mm
750 g strawberries, hulled (halve the very large ones)
1 vanilla bean, split lengthways and seeds scraped
2 tbsps maple syrup
1 thyme sprig, plus extra to decorate
500 g mascarpone cheese
375 ml thickened whipping cream
4 tbsps pure icing sugar 1 tsp vanilla bean paste
Method
Preheat the oven to 200°C. Line the base and side of a 22 cm × 5 cm deep pie dish with the pastry and trim away the excess. Line the pastry case with baking paper and fill with baking beads (or uncooked rice or dried beans). Place on a baking tray and cook for 20 minutes or until golden, then remove the baking beads and paper, and cook for a further five minutes or until the base is dry to the touch. Set aside and leave to cool completely. Keep the oven on.
Toss together the strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray lined with baking paper, and roast for 16 minutes or until softened and slightly syrupy. Cool to room temperature.
Whisk the mascarpone, cream, icing sugar and vanilla bean paste together in a bowl until thick. Spread into the cooled pie crust and top with the roasted strawberries and their syrup.
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