Tips & tricks
Thread strawberries on kebab skewers, sprinkle with the icing
sugar and braai over medium-hot coals until they just begin to brown.
Serve with ice cream and berry liqueur.
Make a great little salsa using strawberries, spring onions
and cucumbers dressed with balsamic vinegar and sprinkled with chopped
mint, salt, pepper and a pinch of sugar.
Blend a punnet of strawberries, 25 ml icing sugar and a
teaspoon of balsamic vinegar in a food processor the mixture should
be fairly coarse. Chill and serve in meringue nests.
Make strawberry jam sandwiches, dip into egg and fry in
butter until golden brown. Serve with crème fraîche and fresh
Put strawberries in a bowl, cover with thick natural yogurt
and sprinkle with treacle sugar. Leave overnight in the fridge the
sugar will dissolve and form a caramel syrup. Perfect for breakfast or
Melt 200g cooking chocolate in a double boiler or microwave.
Dip strawberries halfway up in melted chocolate, set on a waxed paper
and allow toharden. Sprinkle strawberries with a little sugar and bake for 15
minutes at 180°C. Add a dash of cassis liqueur and serve in pretty
glasses, topped with thick cream and with sweet biscuits on the side.
Soak fresh strawberries in a berry liqueur. Serve with a big dollop of thick, vanilla-flavoured or Greek yoghurt.
Sweeten unripe strawberries with a little castor sugar. Top with crème fraîche mixed with broken pieces of meringue.
Whizz strawberries together with a little sugar and crème
fraîche. Tip into a bowl and freeze. To serve, scoop out into bowls or
Whip up 1 egg white, 3 tablespoons sugar, 1 cup crushed
strawberries, fresh or frozen and 1 teaspoon lemon juice and use as a
topping for cakes or desserts.
For quick strawberry jam, measure 4 cups crushed
strawberries and 4 cups sugar in a large pot and mix well. Bring
quickly to a full boil, then reduce heat and continue boiling, stirring
constantly, until mixture thickens. Remove from heat and ladle into
hot, sterilised jars. Strawberry Sangria: Rinse, hull and slice 2 cups
strawberries and sprinkle with castor sugar. Allow to stand for 30
minutes. Mix with 250 ml brandy. Add zest and juice of one orange, 1
bottle pink sparkling wine and 1 litre pink fruit juice (fruits of the
forest or strawberry). Serve ice-cold.