[Sca-cooks] OP: Red currants...

[Irene Karlsson]

Hi,

My mother sometimes makes a pie/tart with fresh red currants, using 
the recipe which follows. Using fresh red currants makes it 
pleseantly tart. We sometimes add a little extra sugar on the berries 
before adding the second half of the crumbly dough, but that can be 
varied according to taste :-)
When you serve your friends you can also tell them that it is a 
traditional swedish recipe :-) I hope that the recipe is possible to 
follow as I have to translate and try to convert measures as I 
write...

1.5 dl (2/3 cup) plain flour
2 dl (ca 1 cup) rolled oats (the variety that takes about 3 minutes to cook)
1 dl (ca 1/2 cup) sugar
1 tsp baking powder
100 g butter
ca 1.5 dl (2/3 cup) fresh berries or jam

Mix the dry ingredients in a bowl. Rub in the butter to the texture 
of fine bread crumbs.  Put half of the dough into a low tin (ca 22 cm 
in diameter) and distribute evenly. Spread the fresh berries or the 
jam over the dough and cover with the rest of the dough.
Bake for ca 25 minutes in 200 degr. C (400F)

Serve with ice cream or whipped cream

/Karna

>My parents' garden is producing vast quantities of red currants, 
>waaaaaaaay more than they can eat.  The obvious answer here is 
>preserves, but my parents (for lots of long, often argued reasons) 
>don't do homemade jams and jellies.
>
>Anyone here got any suggestions for good uses for fresh, ripe red currants?
>
>
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-- 
------------------------------
-New last name-
irene.karlsson at ebc.uu.se
Irene Karlsson-Elfgren  (Ph-D student)
Evolutionary Biology Centre
Department of Limnology
Uppsala University
Norbyvägen 20                   Tel: +46 (0)18 471 27 26
S-752 36 Uppsala                Fax  +46 (0)18 53 11 34
Sweden