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Posts Tagged ‘strawberry recipe’

Sweetheart Strawberry

It’s Wimbledon fortnight and that usually means that Strawberries are ready for picking, the ones in my Strawberry Pot are ripe, delicious and big. This April I started afresh and planted it up with new one year plants which I bought online, it is recommended that you should replace Strawberry plants every three years as after this they will produce considerably less fruit and are more susceptible to disease, re-plant in new ground or if in containers in new compost.

Strawberries can be planted in the ground, raised beds or in containers (Strawberry tables, Strawberry bags/pots) which raise them off the ground and make them less accessible to pests such as slugs, snails and birds who always seem to find the ripe ones before you do, to further protect your delicious crops cover them with fleece or netting (make sure that it has a fine mesh and leave a big enough gap between the fruit and the net so that the birds cannot push their beaks through) or apply Copper slug and snail tape around the bottom of your container this will give out a small electrical charge which deters the slugs/snails from crossing.

Strawberry plants reproduce by sending out ‘runners’ in Summer, if your plants are young it is recommended that you remove these as they will weaken the plants but if your plants are ready for replacing you can propagate new plants by pinning down the runners where the leaves are growing into the soil or into pots, when they have rooted they can be cut from the parent plant and planted up in late Autumn or Spring.

Here is a delicious treat to enjoy whilst you are watching the tennis;

Strawberry Tarts

Ingredients

  • 55g (2oz) Caster Sugar
  • 225g (8oz) Strawberries washed, hulled and cut in half
  • A pack of ready-made Shortcrust Pastry
  • Lemon Curd
  • Icing Sugar to dust

What you need to do

  1. Roll out the pastry thinly, cut out 12 x 5cm discs and put into a lightly buttered and floured bun tray.
  2. Place a piece of parchment paper on top of each disc and some baking beans and bake for 12-15 minutes in a preheated oven 180C/350F/Gas 4, removing the beans and parchment paper for the last 4 minutes to lightly brown, remove and leave to cool.
  3. Heat the Caster Sugar in a pan until caramel has formed, add the berries and coat in the caramel.
  4. Put a teaspoon of Lemon Curd in the bottom of each pastry case then top with a Strawberry half.
  5. Dust with the Icing Sugar.

You may have enough pastry to make a double batch, 12 are not going to last long!

Enjoy

Gill

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I can’t believe what glorious weather we are having, scorching hot days and sultry evenings, it is wonderful and a real tonic. The soft fruit on the allotment is ripening fast, I will have to keep my eye on it and the opportunist birds too, netting will keep them off and allow me to get there first. I make Jams and freeze a lot of my fruit to use in pies and crumbles later on when fresh fruit is not available or expensive to buy.

Strawberries 2

Strawberries have done exceptionally well this year, as it’s hot I thought it would be nice to make something cooling with my bumper crop so I delved into my recipe books and found the perfect solution –

Strawberry Sorbet

  • 450g Strawberries hulled and chopped
  • 175g Granulated Sugar
  • Juice of a small lemon
  • 450ml water
  • 1 egg white
  • 25g Caster Sugar
  1. Puree the prepared Strawberries in a food processor
  2. Put 150ml water and the granulated sugar in a bowl and warm gently until the sugar dissolves.
  3. Remove from the heat and stir in the remaining 300ml water, lemon juice and the pureed Strawberries, mix well.
  4. Pour into a freezer container and chill until cold.
  5. Freeze for 1 hour.
  6. Beat the egg white until stiff then add the caster sugar and whisk again until stiff and shiny.
  7. Place your fruit mixture in a chilled bowl and whisk until smooth.
  8. Gently fold in the beaten egg white then return to the freezer container and freeze for 45 minutes.
  9. Remove from the freezer, whisk again then return back to the freezer container and freeze for 90 – 120 minutes or until firm.

This is a very healthy alternative to ice cream why not serve it up whilst watching Wimbledon this week.

Enjoy

Gill

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Be a smash hit this Wimbledon, take advantage of our abundant summer fruits and make an ace Strawberry Smoothie which everyone will love – a winner every time.

This recipe couldn’t be simpler, is quick and easy to make and a great way to use up very ripe or frozen fruit.

Perfect fruit for a smoothie

Wimbledon Strawberry Smoothie

Ingredients

  • 8 Strawberries (Hulled) approx.
  • 110ml (4floz) Milk
  • 120g (4oz) Plain Yogurt
  • 3 tablespoons Caster Sugar
  • 1 teaspoon of Vanilla Extract
  • Strawberry or Vanilla Ice Cream

Method

  1. Combine all the ingredients together except for the Ice Cream and blend until smooth and creamy.
  2. Pour into glasses.
  3. Serve with a spoonful of Ice Cream on top.

Serves 2.

Enjoy!

Gill

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To celebrate National Jam Week next week, 18-24 June 2012, why not make some delicious Strawberry Jam. Strawberries are one of the first fruits to come into season but they all seem to ripen at once and do not have a very long ‘shelf life’ once picked, so why not turn your crop into a delicious treat that you can enjoy well into the winter months. This is a great way to preserve your crop if you have a glut or if you want to take advantage of the plentiful supply in the supermarkets.

Strawberry Jam

Ingredients

  • 1500g strawberries
  • Juice of a lemon
  • 1250g Sugar

Method

  1. Wash your strawberries; remove the green tops as well as any soft/bruised spots and cut any large fruits into smaller pieces.
  2. Put the strawberries into a large heavy based saucepan.
  3. Simmer gently until hot, and then add the sugar and lemon juice.
  4. Stir over a low heat until the sugar has dissolved.
  5. Raise the heat and boil rapidly stirring occasionally until setting point is reached (To check for setting point chill a plate in the fridge and put a small teaspoon of jam onto it and allow to cool. Push your finger through the jam, if setting point has been reached the skin on the jam should wrinkle up when pushed and the jam either side should remain separate).
  6. Remove any scum off the top of the jam.
  7. Spoon the jam into hot, sterilised jars and seal down.
  8. Leave to cool, label and store in a cool place.

This recipe will make approx. 4 x 500g jars.

Jam is a delicious topping on ice cream, rice pudding, croissants, scones, jam tarts, pancakes, waffles as well as on toast and of course in Britains favourite and our children’s favourite ‘jam butties’.

Yum, Yum!

 Gill

P.S. Have a look at The Recycleworks website under Summer Harvest for more great ways to Press, Preserve and Dry your fruit crops.

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Preparations are well underway all over the country for the Queens Diamond Jubilee celebrations in June. Bunting is being made, entertainers are being booked and street parties are being organized, if you are having your own Party, Street Party or BBQ why not make some of our delicious Red (Strawberries), White (Mascarpone/Cream) and Blue (Blueberries) Jubilee treats.

Fruity Jubilee Cheesecake

  •  400g (approx) Strawberries and Blueberries
  • 250g Digestive Biscuits
  • 100g Melted Butter
  • 600g Soft Cheese
  • 284ml Double Cream
  • 100g  Icing Sugar
  • ½ teaspoon Vanilla Extract
  1. Put the biscuits into a plastic food bag, seal and crush with a rolling pin until they become crumbs.
  2. Gently melt the butter in a pan and add the biscuit crumbs mixing thoroughly.
  3. Press the crumb mixture into the bottom of a 23cm loose bottomed cake tin in an even layer and place in the fridge to chill for an hour.
  4. Mix the Soft Cheese with the Icing Sugar gradually adding the cream and the vanilla extract and beating until smooth.
  5. Spoon the cream mixture onto the biscuit base and smooth down removing any air pockets.
  6. Place in a fridge overnight to set.
  7. 30 minutes before serving remove the Cheesecake from the fridge.
  8. Place the cake tin on a can or a cup and slowly pull the sides of the tin down then carefully slide the Cheesecake off the base onto a serving plate (if you can).
  9. Wash your Blueberries and Strawberries (slice in half if large) arrange on top and decorate with sprigs of mint.

 

Fruity Jubilee Pavlova

  • 4 Large Egg Whites
  • 225g Caster Sugar
  • 2tsp Cornflour
  • 1 tsp White Wine Vinegar
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
  • 400g (approx) Strawberries and Blueberries
  1. Preheat oven to 150C, Fan 130C, Gas 2.
  2. Line a baking tray with Greaseproof Paper.
  3. In a clean, dry bowl beat or whisk the egg whites until they form stiff peaks then add a few spoonfuls of sugar at a time and continue whisking until glossy and smooth, fold in the cornflour and vinegar.
  4. Spoon the mixture onto the greaseproof paper in a circle about 22cm in diameter making a slight dip in the centre.
  5. Bake for 10 minutes then reduce temperature to 120C, fan 100C, Gas ½ and bake for 1 hour.
  6. Turn the oven off and leave the pavlova to cool in the oven.
  7. Just before serving whip the cream to soft peaks and spoon on top of your pavlova.
  8. Wash your Blueberries and Strawberries (slice in half if large) arrange on top and decorate with sprigs of mint.

Both these recipes can be made the day before and finished off just before serving.

Whatever you are doing have a great time and let’s hope the sun shines.

Gill

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