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Strawberry recipes forever

June 28, 2021 Leave a Comment Filed Under: Desserts and sweets, Food, Pescetarian, Recipes, Soups

strawberry and rose cake pic: Kerstin rodgers/msmarmitelover.com

Strawberries are a July staple, symbolic of Wimbledon, traditionally served marbled with thick cream and sugar.

Strangely strawberries and tomatoes are almost interchangeable; they both contain a flavour compound called Strawberry Furanone.  I once made a tomato salad with cream and sugar for one of my supper clubs (a recipe from the Little House on the Prairie books); in the candle light guests thought that they were eating strawberries!

I’m lucky enough to find small wild strawberries in my North London garden. In France these ‘fraises des bois’ are expensive to buy but prized for their intense flavour with hints of vanilla. I use them to decorate cakes and ice cream as seen in the top picture, a rose and strawberry cake (recipe later).

Below are some alternative recipe ideas for strawberries, which enhance the crisp, juicy yet robust texture and the acidity that underlies the sweetness.

Print

Strawberry, Tomato and Holy Basil salad

Course Salads
Cuisine Asian influenced
Keyword French salads, Salads with fruit, Strawberry recipes

Ingredients

  • Punnet Strawberries, quartered lengthways
  • 400 g ripe tomatoes, quartered
  • bunch Holy basil or ordinary basil
  • 1 lemon or lime, juice of
  • glug olive oil
  • sprinkle sea salt

Instructions

  • Assemble the ingredients together, pour over dressing.
IMG_3511
strawberry bruschetta with sesame tuna steak pic: Kerstin rodgers/msmarmitelover.com
Print

Seared sesame tuna with strawberry bruschetta

In Japan strawberry sandwiches are a thing, often sold in train stations, so strawberries on toast is not such a bizarre concept.
By July we should be having enough good weather to chance the barbeque. But the British reality is that during our summer, we are just as likely to have rain as we are sunshine. So the recipe I’m about to give you will work both on the barbeque outside, using a cast iron pan or a ridged grill pan, but can also be pimped indoors.
Course Main Course
Cuisine Asian influenced
Keyword BBQ, sesame seeds, strawberries, tuna steak
Serves 4

Ingredients

  • 8 slices of sourdough bread
  • 50 ml olive oil
  • 16 strawberries, sliced thinly
  • Small fresh basil leaves
  • Sea salt
  • Black pepper
  • 4 250g ahi tuna steaks, I used yellow tail
  • 50 ml olive oil
  • 50 ml toasted sesame oil
  • Sea salt
  • Wasabi paste, optional
  • 200 g sesame seeds both black and white (furikake)
  • Salad greens

Instructions

  • Toast your sourdough slices then drizzle a little oil on the bread. Layer on the strawberry slices, add a few tiny leaves of fresh basil and season with sea salt and black pepper.
  • Rinse and pat dry your tuna steaks.
  • Mix the olive oil and sesame oil together in a small bowl, sprinkle with sea salt. Add the wasabi or horseradish sauce, if you have it.
  • Pour the sesame seeds (a mix of black and white looks good or you can buy a special Japanese mix called furikake seasoning) into a plate. Brush the each tuna steak with the oil mixture then press the steaks down firmly in the seed mix, then turn it over so that the other side is covered with the sesame seeds too.
  • Prepare your barbecue and frying pan/grill pan; you want it very hot. Once hot, brush the pan with the rest of the oil and press the sesame covered tuna steaks into the pan. Do not cook for long if you like your tuna seared. You just want the edges to be cooked and the centre raw.
  • Once cooked to the degree that you like, remove from the pan and leave to rest for a few minutes…the tuna is easier to slice. Spread the slices on a bed of green salad leaves. Serve with the strawberry bruschetta.

strawberry hibiscus soup pic: Kerstin rodgers/msmarmitelover.com

Print

Strawberry and Hibiscus soup

Fruit soups are a refreshing, healthy, vibrant option for dessert. Serve them in tea cups with a sablé biscuit, a scoop of yoghurt, a meringue. Hibscus, known as Jamaica in Mexico, is full of vitamin C and also known to deter diabetes and balance blood sugar. Drinking 3 cups of Hibiscus tea a day is proven to lower blood pressure. Strawberry and hibiscus complement each other and the fresh ginger adds a little heat.
Course Dessert, Summer dessert
Keyword Fruit soups, Hibiscus recipes, Strawberry recipes, Sweet soups
Serves 5

Ingredients

  • 50 g dried hibiscus flowers
  • 500 ml boiling water
  • 450 g ripe strawberries, hulled (reserve a few for decoration)
  • 100 g caster sugar
  • 5 cm fresh root ginger, peeled and roughly chopped
  • 2 tbsp pomegranate syrup

Instructions

  • Soak the hibiscus flowers in hot water and leave to stand for at least a couple of hours or overnight. Then strain the flavoured water into a jug.
  • Place the strawberries in a blender and pour in the hibiscus water.
  • Add the sugar, ginger and pomegranate syrup. Blend until smooth.
  • Garnish with reserved strawberries.

 

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Apple rose blossom tarts with rose jam. Rose Appl Apple rose blossom tarts with rose jam.  Rose Apple Blossom Tarts

Serves 8

Equipment: 
Microwave
Cupcake or muffin tin

I use a red-skinned apple to make these, to get a hint of blush at the edges of the ‘petals’.

Ingredients:
4 Pink Lady or Royal Gala apples, cored, cut into quarters, sliced thinly into half moons
1 lemon, squeezed
1 pack all butter readymade puff pastry 320g, on a roll, cut into 8 strips about 6 cms long
100g of melted butter
1/2 jar of rose jam
1 or 2 tbsp cinnamon or cardamom, ground 
Pinch maldon salt
2 or 3 tbsp icing sugar

Instructions

Prepare a bowl of acidulated water (cold water with lemon juice) to prevent browning.
Core the apples, and cut them in quarters. Slice thinly into half-moons (a mandolin is useful for this). 
Put them into a large bowl of cold water with the lemon.
Microwave the bowl of sliced apples for 5 minutes until soft enough to bend slightly but not cook them.
Preheat the oven to 180ºC.
Roll out the puff pastry. Divide into 8 sections by cutting the roll into quarters then halving each quarter. You will end up with 8 approximately 6cm strips.
Brush the strip with melted butter then paint with a layer of rose jam. You can then dust with either ground cinnamon or cardamom.
Lay the apple slices along the top of the pastry strip, overlapping them. Fold up the bottom half of the pastry strip to make an pleat with the skin side of the apple half moon poking over the top.
Roll up the folded pastry strips until they look like a rose made of apple at the top
Place ‘rose’ side up, in a buttered cupcake tin
Repeat until all are done and bake for 20 -30 minutes.
Using a tea strainer or small sieve, sprinkle with icing sugar.
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