Happy Thanksgiving y’all. Make yourselves a ‘Flan-tastic’ day.


tion between family and friends, is always a ritual that we all want to believe in. The gathering of ev- eryone around the table makes for many a fun time. Who cooks the turkey?


W


What vegetables do we have? Of course, pumpkin pie! This time around why not try something in con- junction with your festive pie. How about a little flan to make the palate com- plete after the feast. While the pie may be a


hat is it about familial events that make us all go a little cra- zy? Thanksgiving, a celebra-


Ian Leatt Foodies


fan favourite, the flan can be hailed as a celebration of harvest, a time when we are all most grateful for our bounty. Here’s what you will need:


Pastry


3 cups regular flour ¼ cup butter


¼ cup Tenderflake lard Pinch of salt 1 cup of water


Filling


2 litres whipping cream 2 cups fresh custard 1 teaspoon fine sugar 4 drops vanilla essence


Fruit


2 cans peaches sliced 1 carton strawberries halved 1 carton raspberries 1 carton black berries 5 kiwis, peeled and sliced


Make your Thanksgiving a flan-tastic day! The pastry is the key to this recipe, and


it’s easy to make. Place the flour, butter, lard and salt in a bowl and blend togeth- er until you have formed a crumb con- sistency. Tip all ingredients onto a clean countertop and form a well inside. (the volcano look). Pour in some of the water and slowly cave in the mixture from the outside, slowly mould together until you have the desired dough. Roll the dough out until you have reached the size you want for your flan tin, I used a 16-inch pan (quite large). Once rolled out, prick the pastry in the


centre with a fork several times, this will help prevent the pastry from rising. You want a nice flat surface for your filling. Place inside the oven at 350 F and cook for 30 minutes or so, until the pastry is a nice golden brown colour. Set aside to cool down. Cook two cups of custard, using cus- tard powder instructions. For speed you can also purchase cans of ready-made custard in the store; two cans would work. The custard now needs to be cold for the next step. In a mixing bowl, pour in all your


cream and drops of vanilla essence, mix until the cream forms stiff peaks. Fill a piping bag with cream (for decoration purposes), and with the remaining add the now cold custard. Stir together the mixture (do not beat; this will make the cream drop). Once you have blended the mixture, pour onto your cold flan base and spread out to ensure all areas are full. Decorate however you like. This is


where the choice is completely yours. Enjoy. Happy Thanksgiving. Ian Leatt is general manager of Pegasus Publications.


Service your furnace to help prevent carbon


monoxide poisoning. Also remember to:


• Keep clutter out of the furnace room to ensure proper air circulation.


• Keep combustible materials like paper, chemicals, paint and cleaning products away from the furnace.


• Never use gasoline or other flammable vapours or liquids near your natural gas furnace or water heater.


For your SAFETY October 2017 8106-MBH-Lifestyle55PlusMagazine-[9.875"x7.875"] Oct2014-FNL.indd 1 www.lifestyles55.net 99/22/14 10:41 AM


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