Mix the flour with
the butter, 1 egg yolk and 80 gram sugar and knead to a dough. Roll
it out on a floured board and line a round cake tin with it. Make a
few holes with a fork. Add the rest of the sugar and 1/4 cup of water
to the gooseberries, bring to the boil and cook on low heat for ten
minutes. Add the apples and the ginger. Dissolve the corn starch in
a few tablespoons milk, bring the rest of the milk to the boil and stir
in the corn starch. Add the remaining egg yolk. Heat on low heat until
the sauce becomes thick. Mix this with the gooseberries and apples and
the red berries and pour this mixture on the pie dough. Bake 35 minutes
in the oven at 180 degrees Celsius.
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Cook the rice with the milk for 45 minutes; add the
sugar, the cinnamon, the pine nuts and pistachios, the orange peel and
the egg yolks. Whisk the egg whites until they are light and fluffy
and stir them carefully into the rice mixture. Pour the mixture into
a greased baking tin and bake 30 minutes at 200 degrees
Celsius.
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