Tag Archives: strawberry

Almond, Strawberry and Rhubarb Cake

A deliciously moist little summer cake perfect for a lazy afternoon in the garden. The strawberries and rhubarb in combination with the hint of ground almonds create a wonderful little tryst of flavours. Served with crème fraiche or sweetened yogurt completes this summery treat and it would surely go well with a cold glass of fizz or pudding wine. Pull up a deck chair and relax!!!!

Serves 10 – 12

What you need…

1 x 20cm round spring form tin, liberally buttered and lined with baking parchment

175g unsalted butter, softened

175g golden caster sugar

2 large happy eggs, lightly beaten

1 teaspoon vanilla extract

175g self-raising flour

A pinch of salt

50g ground almonds

4 tablespoons natural yogurt

Finely grated zest and juice of 1 lemon

100g rhubarb, chunkily sliced

150g strawberries, hulled and halved

2 tablespoons raspberry jam

1 tablespoon boiling water from the kettle

A sprinkling of flaked almonds

A sifting of icing sugar

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the butter and sugar into your food processor and whizz until pale and creamy. Whilst still whizzing, gradually pour in the eggs and vanilla extract. Tip in the flour, salt and ground almonds and briefly whizz to fully incorporate.

Remove the mixing blade from the processor and pour in the yogurt, lemon zest and juice, using a balloon whisk to gently but thoroughly fold in until smooth. Spoon into the tin and level the surface with a spatula. Arrange the fruit on top, cover with foil and bake for 45 minutes. Then, remove the foil and pop back into the oven to bake for a further 15 minutes until cooked through and golden.

Cool for 15 minutes in the tin and then gently remove the tin sides and bottom as well as the baking parchment (I left the bottom piece on for fear of breaking the cake, just taking off the side bits) and cool on a wire rack.

Once cool, use a little balloon whisk to mix together the jam and hot water before drizzling it over the cake. Then sprinkle over the toasted almonds and sift over the icing sugar. This lovely, moist little summer cake is ready to be indulged in!

Serving suggestion…

Crème fraiche if you have it. I didn’t but mixed a little pre-made sugar syrup (a staple in our house, mainly for Maddie’s cocktails) with left over natural yogurt – bloody lovely!

Inspired by…

Woman and Home magazine

How easy…

Really quite effortless

Orange and Strawberry Cupcakes with Toasted Meringue Cloud Topping

OK, so I should tell you from the outset that in the original recipe, the ingredients included zest of lemon and lemon curd; however in my cupboard there was only orange curd so the recipe was adjusted to accommodate. And I must say, these little darlings are absolutely delightful – light fluffy sponges topped with the zesty orange curd and a cloud of sweet meringue – heavenly!

Makes 12

What you need…

1 x 12-hole muffin tin, lined with paper cases

1 x icing bag and large nozzle(optional)

1 x chef’s blow torch (optional)

100g butter, chunked

150g self-raising flour

150g caster sugar

3 tablespoons milk

2 happy eggs

Zest of 1 orange, finely grated

7g freeze-dried strawberries (available from all major supermarkets)

for the meringue topping

100g-ish orange curd (roughly half a standard jar)

2 happy egg whites

100g caster sugar

What to do…

Preheat your oven to 180°c / 350°f / gas 4.

To the sponges: tip all the ingredients except the freeze-dried strawberries into your food processor and whizz until light and fluffy. Fold in three-quarters of the strawberries and then divide the mixture evenly between the 12 cupcake cases. Pop them into the oven and bake for 20 minutes, until risen, springy and golden.

Remove from the oven and decant from the muffin tin onto a wire rack to cool.

When cold, using a sharp little knife to cut out a circle off the top, roughly the size of a £2 coin from each cake, scooping out a walnut-size piece of sponge to leave a hole. Use a teaspoon to fill each hole with the orange curd – right to the top of the cake.

Use a handheld electric whisk to beat the egg whites until they are stiff, then gradually add the sugar, whisking the whole time, to create a lovely stiff, glossy meringue.

Either use a spoon to plop the meringue on the top of each cake or gently spoon the mixture into an icing bag and pipe the meringue on the top in as creative and majestic a structure as you fancy. Again, a choice: either take a chef’s blow torch to them, toasting the meringue so that it has lovely golden crispy edges or pop them under the grill to achieve the same affect – don’t walk off – they only take a minute! Sprinkle with the remaining freeze-dried strawberry morsels and serve – a heavenly delight!

Tips…

If you want to try the original recipe, swap the zest of 1 orange for the zest of 1 lemon and replace orange curd with lemon curd.

Haven’t tried it yet, but I did wonder about adding chocolate chip cookies to the sponge rather than the fruit zest and replacing the orange curd with chocolate spread and tipping chocolate sprinkles over the meringue – will do this the next time the grandkids are up and let you know!

Inspired by…

Mary Berry

How easy…

Really very easy and I love that you can make the sponges in advance, finishing them off with their glorious meringue topping just before you want to eat them.

 

 

Prawn, Strawberry and Mint Salad

 

Most unlikely bedfellows, prawns and strawberries snuggle up together happily in this vibrant salad that truly celebrates British summer time. A joy to eat on it’s own or as a side to barbecued fish: light, refreshing and simply yummy! Give it a go with beautifully ripe strawberries – you’ll be converted, I promise!

Serves 4 as a side salad

What you need…

350g jumbo king prawns, cooked

200g British strawberries, hulled and halved

A handful fresh mint leaves, torn

Handfuls of your favourite salad leaves. I use rocket, little gem and basil

for the dressing

2 tablespoons olive oil

1 dessertspoon white wine vinegar

1 teaspoon runny honey

A squeeze of lemon juice

Sea salt and black pepper

What to do…

In a screw top jar, chuck in the dressing ingredients, pop on the lid and shake like mad. Set aside.

Clean the salad leaves and tear if necessary.

Tip the salad leaves, strawberries, mint and prawns into a pretty salad bowl.

When you are ready to serve, shake the dressing again, pour over the salad and toss so that all the ingredients are evenly mixed together. Serve on it’s own or with barbecued fish and a lovely cold glass of white wine: totally delicious! Summer on a plate, right there!

Inspired by…

Don’t know – I think I made this one up.

How easy…

It’s salad so it’s not hard!

Fast and Fantastic Summer Strawberry Ice Cream

So, you know those hot days when it gets to mid afternoon and you fancy a little treat but frankly, it’s too early for wine….? Well, yesterday was one of those days and I think that perhaps this bank holiday weekend may serve up a couple of hot, sunny days. Anyway: wow, I tried the fastest, loveliest strawberry ice cream – it set me up for the rest of the day! We normally have a little double cream in the fridge (I know, you’re shocked) but also, I’ve started freezing strawberries if it looks like they’re going to go off before we finish them (I always buy too many – direct from the farm, they’re so tempting) so given these lovely set of circumstances, I can now have a fabulous strawberry ice cream within seconds and on a whim! Definitely give this one a go – there’ll be no going back to supermarket cartons, I promise.

Serves 2

What you need…

200g frozen strawberries, hulled (and halved if they are large)

1 teaspoon vanilla bean paste

150ml double cream

2 teaspoons sugar (optional and probably not necessary if your strawberries are ripe and sweet)

What to do…

Fit the cutting blade rather than the blending one into your food processor. Chuck in all the ingredients. Whizz. The frozen strawberries will break up and freeze the double cream. When you’re happy with the consistency – either still slightly lumpy with fruit or completely smooth – your choice, then serve! That’s it! Sit in the garden and marvel at the simplicity of this treat on a gorgeous English summer afternoon. Doesn’t get much better than that! Oooooh, the bad news is that it doesn’t really re-freeze, so…you need to eat the lot! Enjoy!

Inspired by…

James Martin

How easy…

There isn’t an adjective to describe quite how easy this is!

Scones with Strawberry Compote

I studied photography at a fabulous old mansion house called Woodley Hill House. It was run by a great team, who we all got to know really well and who helped us through the trials and tribulations of women in their 40s training in a new skill and getting overly emotional over exams. Anyway, each morning session was punctuated with tea break, for which we would all troop over from our classroom to the main house. The kitchen, in those days, was run by a lovely lady who had an absolute gift for making wonderful scones. I swore then that I would try to emulate them. This vow, coupled with the knowledge that John was legendary for making scones in his early teens, was put keenly into focus when I watched James Martin on Saturday Kitchen whip up these scones and ‘cheats jam’ in no time at all. So, this is my take on those. I can’t remember if they are as good as the college ones – probably not – they were to die for – and we’ll never know how they compare to John’s youthful offerings, but they’re pretty damned good and a cinch to make!

Makes 12 little ones (I figured they wouldn’t be so bad for the waistline if they were little!)

What you need…

5cm diametre cookie cutter

Baking sheet, lightly buttered

225g self-raising flour

1 teaspoon baking powder

Pinch salt

25g caster sugar

50g unsalted butter, cut into cubes

150ml whole milk

for the strawberry compote

250g strawberries, hulled and halved

100g jam sugar

60ml water

1 heaped teaspoon arrowroot

What to do…

For the strawberry compote, pop the strawberries, sugar and water in a small saucepan and simmer for 5 minutes. Remove from the heat and, using a small balloon whisk, mix in the arrowroot. Set aside to cool.

To make your scones, use a roomy bowl to sift in the flour, baking powder and salt. Stir in the sugar. Add the butter and using your fingertips, quickly rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.

Add the milk, a little at a time, working to form a smooth dough. Let the dough rest for 15 minutes. Preheat oven to 220°c / 425°f / gas 7.

Lightly flour your work surface (I cover my surface with cling film and then flour it – this means less cleaning up at the end as I just roll up the cling film complete with all the left over pastry bits and chuck the lot in the bin – job done!)

Roll out the dough until about 2cm thick. Using your cookie cutter, cut 12 scones out of the dough – avoid twisting the cutter to loosen the dough as this could result in uneven rising – just tap the dough out instead.

Place your scones on the baking tray and dust with flour.

Bake in the oven for 10-12 minutes or until just starting to brown.

To serve your scones with strawberry compote, split the scones, lather with clotted cream and then dribble over the compote – delish!!!

Inspired by…

James Martin

How easy…

Very easy – I was most surprised!