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Posts Tagged ‘summer 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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