I have a lovely pick your own farm close to where I live and can spend an afternoon picking lots of fruits but my favourite is to bring home punnets of Strawberries. June in England just makes me think of Wimbledon and strawberries – which I try to get some time out and watch on TV.
When you buy: or pick-your-own strawberries look for those that are bright red (with no white or green around the stem), fragrant, and plump, with no soft spots.
How to Store: If using right away, it’s best not to refrigerate them. Otherwise, lay the berries flat on a paper-towel-lined plate and refrigerate for up to 2 days. Do not rinse or hull until ready to use.
So for those of you not convinced about the grabit app – I have got my strawberries and researched MyDish as well as lots of other recipe sites on the web and have selected my favourite strawberry recipes – and to ensure I can find them next time I want to make these recipes I have grabbed them all with the grabit app. Basically I find a recipe I like – click on the spoon in my toolbar (which I got when I quickly downloaded the grabit app) and then saved the recipe to my favourites folder in Mydish.
So here goes
This is a typical American Summer dish – first make the shortcake using butter, sugar, flour and semolina (I sometimes use ground rice instead of semolina) – make the dough and press down into a lines tart tin and prick the dough before baking on a slow heat (160) for 30 minutes. Then make the coulis mixing the strawberries and lemon juice through a sieve. When the biscuits are cool arrange the biscuits, strawberries, coulis together and serve with vanilla ice cream.
Gino D’Acampo’s recipe for meringue uses egg whites, sugar and balsamic vinegar – takes a long time to make but is worth the wait!
This is an All-American strawberries layered cake made as it looks with layers of sponge, whipped cream and sliced strawberries. Interestingly as this is very American most of the recipes that I found for this strawberry dessert uses packet mix cake – so obviously I wouldnt be recommending that! If you have a good sponge recipe you can make thin cake sponges – 3 or 4 and stick together with strawberries and cream.
This is a recipe by Paul Rankin from Saturday Kitchen and was found on BBC food. It is a combination of layers of citrusy crushed biscuits, stewed strawberries and creamy cheesecake mixture.
This is a Martha Stewart recipe – that I found – hit my grabit spoon and have saved to my favourites! (If you want to do the same just open MyDish in a Chrome browser – its easy to download this browzer as it is from google from any other browser and go to www.mydish.co.uk/recipe-grabit and hit download now on the grabit app page) and then whenever you find a recipe you like – anywhere on the web you can keep it in your favourites so you wont forget where you found it!)
Anyway back to the recipe…..this ice cream recipe uses 8 egg yolks, double cream, skim milk and sugar. Mix the creamy custard together with 4 cups of strawberries (about 500g – 600g) and if like me you don’t have an ice cream maker then just whisk together, Freeze and 2 hours later whisk again and freeze and to make it really lovely do this a third time for good measure.
This combination of strawberry and pistachio tarts gives an interesting flavour combination and looks great too. You first make the custard using egg yolks, sugar and vanilla essence. I would want to make my own tart cases – a good recipe is Fig and strawberry tart from Martha Stewart which pulses the flour, sugar and salt together. You then add the cold butter until it is like breadcrumbs. Then add the cold water until the mixture is combines to form a dough – this should not be sticky. You press the dough into a tart baking tin and refrigerate for an hour before baking for 30 minutes. When cool add the custard filling and top with slices of strawberries and pistachios.
This recipe was shared by Blooming Great Tea party on Mydish. You alternatively layer the sugar and strawberries and leave overnight to refrigerate. Then boil up and let the fruit simmer and pour into sterilised glass jars when cooled.
The trick to great chocolate covered strawberries is to have the strawberries at room temperature. Wash them and pat them dry and remember to leave the leaves in! Adding the butter to the chocolate makes it a smoother texture and better for dipping. Leave in the fridge to set but then store in a cool dry place.
First make the tart pastry and press into a dish – refrigerate for at least half an hour and then bake. Make the custard and top with strawberries and then brush the strawberries with strawberry jam- yum!
Jail bird says this is really easy to make and I love finding easy delicious recipes! To make the choux just melt the margarine and add the water and bring to the boil. Take off the heat and add the flour mixing in thoroughly and then add the eggs. Spoon in dollops onto your baking parchment and sprinkle almonds on the top before baking.
While this is baking whip the cream together with the sugar. Once the choux ring is cooled slice in half horizontally and generously add the cream and then the strawberries cut in half – replace the top of the choux and sprinkle with icing sugar on top.