Anna from @annasfamilykitchen, shares three delicious strawberry recipes.
British strawberries are at their absolute best at the moment. Fat free, high in vitamin C, super sweet yet low in calories, just 7 strawberries (approximately 80g) will provide your recommended daily amount of vitamin C. Everyone knows Strawberries are delicious served with fresh cream, ice cream, on a scone, sprinkled in sugar, dipped in chocolate, sliced onto breakfast cereal or even just eaten straight from the punnet! Ightham Berries wanted to showcase their berries in some alternative recipe ideas so here’s what I came up with!
Burrata, Strawberry & Avocado Salad with Balsamic, Basil & Pistachios
This recipe used Ightham Berries’ ludicrously sweet Katrina strawberries which are distributed & sold via Farm Shops, village butchers, garden centres, nurseries and stores around Kent. So fresh, so summery and so tasty this salad is prepped in just 5 minutes. With crusty bread it will serve as a light evening meal or lunch or save it for the weekend and serve it as a starter.
Ingredients:- 2 portions
50g mixed leaves
1 avocado sliced
2 tsp Balsamic Vinegar
1 tbsp extra virgin olive oil
1 tbsp pistachio nuts roughly chopped
Handful fresh basil
Hull the strawberries and quarter them.
Combine the leaves, strawberries and avocado on a platter or in a bowl.
Drain the Burrata and sit in the middle of the salad.
Sprinkle over the pistachio nuts. Drizzle with the olive oil and balsamic and finish with the fresh basil.
Nothing screams summer more than a Daiquiri using fresh seasonal British strawberries. If you prefer a mocktail or want to include the children, just omit the rum!
Ingredients:- 4 portions
200ml light rum
1kg strawberries hulled
Juice of two limes
1 tsp white sugar
4 whole strawberries, left whole sliced in half up to the stalk
Put the rum, strawberries, lime juice and ice into a blender and blitz until smooth.
Pour into 4 Martini Glasses and garnish with a sprig of mint and the reserved strawberries on the side of the glass.
No Cook Strawberry Cheesecake
This cheesecake is loosely based on an old favourite Mary Berry recipe of mine but I have made the biscuit base thicker, reduced the lemon curd and replaced the raspberries with strawberries! Minimal effort, this dessert just needs time in the fridge to set.
Ingredients:- 1 cake to serve 8
250g gingernut biscuits
500g Mascarpone Cheese
4 tbsp lemon curd
Juice of a lemon plus zest to serve
600g Fresh Strawberries
Grease a loose bottomed 20cm cake tin and line the bottom.
Crush the biscuits in a bag using a rolling pin or blitz them in a food processor.
Melt the butter and mix the biscuit crumbs together with the butter.
Tip the biscuit/butter mixture into the bottom of the cake tin and refrigerate for an hour or longer.
Half a handful of the strawberries and arrange them around the outside of the biscuit base, cut side facing outwards.
Beat the Mascarpone, lemon curd and lemon juice in a bowl.
Spoon the mascarpone mixture onto the middle of the biscuit base using a spatula to carefully level the mixture pushing it to the sides so that it holds the strawberries in place. Refrigerate for a minimum of 4 hours. Overnight is fine!
Finish by decorating with the remaining strawberries and fresh mint, grating the lemon zest over the top.
For further family-friendly recipes click HERE