Tips and tricks to stawberries
sugar and braai over medium-hot coals until they just begin to brown.
Serve with ice cream and berry liqueur.
and cucumbers dressed with balsamic vinegar and sprinkled with chopped
mint, salt, pepper and a pinch of sugar.
teaspoon of balsamic vinegar in a food processor the mixture should
be fairly coarse. Chill and serve in meringue nests.
butter until golden brown. Serve with crème fraîche and fresh
strawberries.
and sprinkle with treacle sugar. Leave overnight in the fridge the
sugar will dissolve and form a caramel syrup. Perfect for breakfast or
dessert.
Dip strawberries halfway up in melted chocolate, set on a waxed paper
and allow toharden.
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.
fraîche. Tip into a bowl and freeze. To serve, scoop out into bowls or
sundae glasses.
strawberries, fresh or frozen and 1 teaspoon lemon juice and use as a
topping for cakes or desserts.
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.
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.