Tips and tricks to stawberries

We give you some handy hints when it comes to using this delightful fruit.

09 Nov 2009

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 strawberries.
  • 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 dessert.
  • 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 sundae glasses.
  • 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.


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