10 delicious ways to ‘pimp up’ your strawberries
- Credit: Getty Images/iStockphoto
Try one of our top 10 best ever strawberry recipes to make the most of this seasonal fruit.
The strawberry season comes but once a year – so we have to make the flipping most of them!
With all-year-round availability in supermarkets, it's easy to disassociate ourselves from seasonality when it comes to fruit and veg. But honestly, you cannot compare of a gorgeously ripe, perfumed British summer strawberry to one of the woolly, watery shipped in varieties of winter.
Need some inspiration? Try a few of our top berry recipes to make the most of this sunshine fruit.
You may also want to watch:
1. Jelly: So easy to do – and very very little actual cooking involved. Blitz a load of strawberries in a food processor or chop them finely. Pass through a sieve. Weigh the liquid/puree. For every 100g of liquid you'll need one leaf of gelatine. Soak the gelatine leaves in cold water then warm the strawberry juice in a pan and add the squeezed out gelatine. Stir to melt then pour into moulds and set in the fridge.
2. Fool: Ideal for kids to make. Blend one punnet of strawberries. Sieve. Whip 300ml cream and stir in 2tbps icing sugar. Fold through the strawberry puree. Chill for one hour before eating.
- 1 Revealed: The most expensive towns to buy a home in Norfolk
- 2 What might happen to former Debenhams store in city centre?
- 3 Couple fined £400 for digging up 8,000 Norfolk bluebells
- 4 Hundreds more trees on route of Norwich NDR have died
- 5 BBC Autumnwatch returns to Norfolk for another season
- 6 'I remember shutting down' - Singer on cancer diagnosis at Norfolk hospital
- 7 Woman left 'penniless' while waiting five weeks for first pension payment
- 8 Two Norfolk hotels named among the best in the country
- 9 950-home bid takes step forward after £7m developer contribution agreed
- 10 Family's anger at sentencing of driver who killed 'kind and caring' nan
3. Balsamic style: It sounds weird but it works. Hull and halve one punnet of berries and stir in 2tbsps each caster sugar and Balsamic vinegar. Steep for only 30 minutes then serve. Lovely with vanilla ice cream.
4. Dried: Hull a punnet of berries and place them on a lined tray overnight in the lowest setting of your oven. The soft dried berries are fab with cereal or mixed into flapjacks or a sponge (dust with flour first to stop them sinking to the bottom).
5. Carpaccio: Thinly slice firm strawberries and arrange on a platter. Sprinkle with a tablespoon of caster sugar crushed with 2tbsps fresh mint and a twist of black pepper.
6. Frozen sherbet: Crush and sieve one punnet of strawberries. Mix with 450ml crème fraiche and add sugar to taste. Freeze in lolly moulds or set in a tub in the freezer, stirring with a fork every half an hour for two hours to break up ice crystals.
7. Compote: Make an exotic loose compote/jam for porridge by hulling and halving one punnet of strawberries. Add to a pan with 300g preserving sugar and a mug of water. Bring to the boil, then add two lightly crushed cardamom pods and simmer on a low heat for one hour. Cool then place in a sterilised jar in the fridge for up to two weeks.
8. Milkshake: Mix 2tbsps each strawberries, raspberries, blueberries. Sieve. Place in a blender with 200ml milk and a large scoop of vanilla ice cream. Process and serve straight away.
9. Tart: Buy a 20cm pastry case. Whip 200ml double cream with a touch of sugar and fold into 400ml custard. Spread the bottom of the pastry case with strawberry jam, top with custard then finish with fresh strawberries.
10. Leather: A great snack for kids. Peel and core two large apples and hull 500g strawberries and roughly chop. Cook in a pan on a low to medium heat until very soft. Sieve. Line a small roasting tin with greaseproof, lightly oil and spread the mix over. Place in the oven on the lowest setting overnight. It should be leathery but pliable. Cut into shapes or make roll-ups and store in airtight box.