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Tips and tricks to stawberries

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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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