This Baked Lemon Cream recipe was given to me way back in Sydney, Australia and have used ever since in many countries. A very refreshing dessert paired with strawberries it is irresistible! Here I used Wild Strawberries from France, a frozen product of Sicoly, France. It is actually a very easy recipe using only five ingredients and can be easily done at home in 20 minutes. The baking time varies according to the portion size but will not exceed an hour. Those cups pictures below used 4o minutes at 160°Celsius in a Bain Marie.

Ingredients:

Wild strawberries are an excellent addition to any backyard garden. Also called Frais des bois, or Woodland strawberry, this tiny, intensely fragrant fruit produces from early spring until fall. It is an easy to grow perennial that does not send out runners like standard strawberry plants. Its neat, mounded habit makes an excellent edging plant or groundcover. Wild strawberries can also be grown in hanging baskets, strawberry jars or with flowering annuals in containers. Because the plants produce over a long period, just a few berries ripen on each plant per day, so 3 to 4 dozen plants should be grown to supply a family. Luckily, they don’t take up much space. Like regular strawberry plants, they have dark green, trifoliate leaves and white, five-petaled flowers with a yellow center. There is also a variety with sweet yellow fruits.

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the 1st century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a 10th century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron.
The first real lemon cultivation in Europe began in Genoa in the middle of the 15th century. It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine.[2] In the 18th and 19th centuries, lemons were increasingly planted in Florida and California when lemons began to be used in cooking and flavoring.
In 1747, James Lind’s experiments on seamen suffering from scurvy involved adding vitamin C to their diets through lemon juice

Folkric Legend of the Croissant’s Origin
A historically uncollaborated, yet popular, folkloric origin surrounding the croissant is that it dates back either to Vienna, Austria or Budapest, Hungary from the late 17th century when those cities were under siege by invading Ottoman armies.
The legend goes that either a Hungarian or Austrian baker heard rumblings beneath the floor of his shop. The rumblings supposedly came from the Turkish forces digging a tunnel to attack the city. The baker alerted the authorities who in turn thwarted the attack, thus saving the city. In gratitude, the baker was given license to produce a special commemorative pastry. This new creation became the croissant, its crescent shape meant to represent the crescent moon which was emblazoned on the Ottoman flags.

Ingredients:

500 g Water

6 g  Yeast dried 
550 g  Bakery flour 
  
1450 g  Bakery flour
15 g  VX Star
550 g  Water
80 g  Milk powder
27 g  Yeast dried
100 g  Butter
100 g 2 Eggs
240 g  Sugar
40 g  Salt
1650 g  Croissant butter in plate
Method:
Wisk together water and yeast. Add the flour and mix well. Set aside to ferment for 2 hours at basic temp. 68 Celsius.
Pour the poolish into mixing machine, adding the cold water. Add all other ingredients and mix in first speed for 4 minutes.
Second speed for 5 minutes.
Portion at 3700 g.
Proving outside 60 minutes.
Proving in chiller 40 minutes.

Laminating:
Roll out the dough at 8mm and fold in the butter plate. Give a single turn. Set in chiller for one hour to rest.
Roll out the dough at 10mm and give a single turn. Set in chiller for one hour to rest.
Roll out the dough at 10mm and give a single turn. Set in chiller for one hour to rest.
Roll the dough to 2.5mm and cut into triangle of 190mm x 95mm.
Proofing 150 minutes at 27 Celsius, baking 17 minutes at 225 Celsius.

These sausages have to be some of the best in the world. They can be formed into long links or into cute little nuggets then grilled or deep-fried. It is important to use fatty minced pork from, say, a pork belly. Some stalls sell freshly made sausages but I prefer the one that have been slightly fermented overnight in Thailand or longer elsewhere. They have so much more character.

I had always thought that the only rice to use when making these sausages was sticky rice, but in Udon Ratchathani I have some of the best I have ever tasted. The only secret I could wrestle from the old woman who was selling them was that she used jasmine rice. Since her version was so good, I tried her way-the one that follows. Of course you could use some steamed sticky rice in place of the jasmine rice. You can mince the pork yourself or, if you have a friendly butcher, ask them to do it for you. It needs to be done using a medium grate: too fine and the sausage will be a little mushy, too coarse and it will be crumbly and though.

Try to find natural sausage casings made from intestine. I know that sounds repugnant, but they do make the best sausages: synthetic casings will rupture and shrink as they grill. Natural sausage casings can be ordered from your friendly butcher or online (where they might have to be ordered in a large quantity-but once cleaned they keep very well indeed and can even be frozen)
Once made, the sausages are left to ferment before being grilled or deed- fried. They should always be eaten with chilllies, sliced ginger and cabbage, all of which help to cut fattiness of the sausage, sharpening your appreciation of this marvel.

Clean the sausage casing by rubbing with salt and vinegar. Rinse well, then slip one end of the casing onto the tap and run water through it (if this reveals any holes, discard the offending length of casing).
Meanwhile, cook the rice and allow it to cool. Rinse the rice in several changes of water to remove excess starch.
Using a pestle and mortar, pound the garlic to a paste with a teaspoon of salt. Add the rice and pound to reduce to a mushy paste. Combine the paste with the pork mince.
Fry a little of the mixture to check the seasoning and adjust accordingly: it should be under-salted at this stage, since it will lose up to 15% of its weight in water it ferments and so the relative proportion of salt will increase.
If you have a special sausage –stuffing attachment for your mincer or mixer, now is the time to use it. Otherwise, fit a wide nozzle to a piping bag and wipe the nozzle with a little oil. Slip one end of the casing onto the nozzle and tie a knot in the other end. Fill the piping bag with the pork mixture and slowly squeeze it into the casing. Link the casing to make small dumpling-shaped sausage or larger 4 cm lengths, as you prefer. To do this, simply twist and turn the sausage to separate the parcels. When you have a chain of small sausages, knot the other end of the casing.
Hang the sausages to ferment in a warm airy place for 1-2 days, placing a tray underneath as they may weep. Test after a day by either frying or grilling one: it should taste lip-smackingly good-rich, slightly sour and a little salty. The length of time you need to leave them depends on the ambient temperature and on how sour and pungent you want them to be. They can be fermented for as long as 4 days-but no longer, or they will spoil.
When ready, the sausage are best cooked and eaten straightaway, but will keep for several days refrigerated. To cook them, pierce the skin a few times with a skewer to help prevent the casings from splitting. Deep-fry the sausage in a wok over medium heat for about 5 minutes until they are cooked. Alternatively, they can be shallow-fried (ideally over charcoal) on medium-low heat for around 5-10 minutes. Allow to cool slightly before eating with scud chillies, coriander, slices of ginger and pieces of cabbage.

.

About 40 g sausage casing

1 tablespoon white vinegar
100 g jasmine rice
½ cup peeled garlic cloves-about 50 g

Salt
500g skinned fatty pork belly, minced using a medium grate of about 5mm
Vegetable oil, for frying
Bird’s eye chillies (scuds), sliced ginger, wedges of raw cabbage and sprigs of coriander, to serve