Strawberry Roulade

Ingredients

80g marge
150g sugar
3 eggs
150g flour
2 tbsps water
1 tsp vanilla essence

150mls cream, whisked until thick
150g strawberries, washed, hulled and sliced

Method

Beat together the marge and sugar. Mix in the eggs, flour, water and vanilla essence.
Pour into a tray lined with baking paper and bake at 200 for 20 minutes.
Invert the roulade onto another sheet of baking paper, roll it up and leave to cool slightly.
Unroll it and spread the cream on, leaving the borders. Arrange over the strawberry slices, then carefully roll up the roulade again tightly, using the paper to help you.
Dust with icing sugar and serve.

Lemon Tart

Ingredients

Base

1 cup flour
90g marge
1 tbsp sugar
1-2 tbsps water

Filling

4 eggs, separated
175g sugar
1 1/2 tbsps lemon zest
3 tbsps lemon juice

Method

To make the base, mix together the flour, margarine and sugar until it's like breadcrumbs. Mix in enough water to make a dough, then press this into a dish. Bake at 180 for 15 minutes.

Whisk the egg whites. In a separate bowl, whisk the yolks and sugar, then whisk in the lemon juice and zest.
Beat a spoon of the whites into the yolks, then fold in the rest of the whites.

Pour into the base and bake at 180 for 20 mins.

Strawberry Crumble Pie

Ingredients

Pie Base

2 cups flour
175g marge
3 tbsps sugar
1-2 tbsps water

Filling
175g sugar
500g strawberries (washed and hulled) - or you can use another fruit
20g flour
20g cornflour
20g marge

Method

To make the base, mix the flour, sugar and margarine until it's like breadcrumbs. Keep a third of this mixture to the side. Mix the water into the rest to make a dough. Press this into a pie dish, and bake at 180 for 15 minutes.

Mix the strawberries with the sugar, flour and cornflour, then pour this into the base. Dot with margarine, then sprinkle the crumble over the top. Bake at 220 for 35 - 40 minutes.