1. Ravneet Gill’s strawberry and custard tart
(Pictured above)
It’s billed as a custard tart, but Ravneet Gill’s recipe is so much more. The shortcrust pastry doubles down on the berry flavour with a wash of strawberry jam, while the filling is a rich and thick creme patissiere. Fresh strawberries, glazed with apricot jam, are the crowning glory.
2. Felicity Cloake’s strawberry tart
For a simpler strawberry tart, Felicity Cloake fills hers with soft whipped cream, with whole-milk yoghurt for lightness and tang. The sweet shortcrust pastry is no-roll, so you can reserve your energy for more important matters – arranging your quartered strawberries into exacting concentric circles.
3. Yotam Ottolenghi’s watermelon and strawberry granita
This one has all the trappings of a refreshing dessert for the warmer months ahead – watermelon, strawberries and lime – with a nip of vodka. It is a granita by name, but a no-churn sorbet in practice: a scoopable, spoonable, spiked summer dessert.
4. Anna Jones’s strawberry shortcakes
Here, crumbly shortcake is dolloped with creme fraiche and served with strawberries macerated in lemon juice and fennel seeds. It’s a clever, modern update on scones-and-cream; and, of course, it’s best served with a good pot of English breakfast tea.
5. Felicity Cloake’s strawberry milkshake
Yes, a recipe for strawberry milkshake. But it’s one you need if, like many Australians, an overfondness for Nesquick in your youth has ruined strawberry milk for you.
For one, Cloake’s recipe contains actual, real-life strawberries, macerated with sugar to coax out their sweet juices, then whizzed with lemon juice and strawberry jam to enhance their strawberry-ness. Next, they are blended with good-quality whole milk, Horlicks and vanilla ice-cream. “Pour into a glass and serve at once,” writes Cloake. “Garnished with an extra strawberry, if you’re looking to impress.”
6. Benjamina Ebuehi’s recipe for a roasted strawberry, lemon and mint cake
When strawberries are at their peak it might sound counterintuitive to cook them. But even at their best, they deserve the occasional roast – toss in a light coating of sugar and mint, pop in a hot oven for 20 minutes to intensify the colour and flavour, and blitz into a strawberry-maximalist elixir. Half of it is destined to become the filling; the other half flavours a buttercream that goes in, around and on top of this celebratory cake.
7. Anna Jones’s roast strawberries with lemon and black pepper
Another exhibit in the roasted-strawberries case file (see also: sumac-roasted strawberries), this time with extra spikiness from lemon juice, zest and black pepper. Ripple your sticky, sultry berries through some thick Greek yoghurt for a breakfast that tastes as good as it looks.
A word of wisdom on roasting technique: be sure to stir the berries halfway through the process, and spoon all the juices from the roasting tray, or you will be stuck in dish-scrubbing purgatory.
8. Felicity Cloake’s strawberry ice-cream
You may know strawberry ice-cream as the least-favoured stripe in a tub of Neapolitan; or as a berry-flavoured fruit roll-up coddling a sphere of ice-cream a la TikTok. But for Cloake, a scoop of this in a cone is the very definition of summer (albeit a British one). Her formula calls for 500g of ripe berries and a dairy duo of double cream plus condensed milk for light but creamy results. It is, as she describes, “pure pink pleasure”. You will need an ice-cream machine to make it though.
9. Hugh Fearnley-Whittingstall’s strawberry and avocado salad
Avocados are also on special this month. Serendipitously, they make for a lovely salad pairing – strawberries, as Fearnley-Whittingstall explains, are on the same flavour spectrum as cherry tomatoes. Basil, parmesan and a light vinaigrette are the logical inclusions.
10. Yotam Ottolenghi’s tomato, strawberry and basil salad
And if you don’t have avocados, but the early season of tomatoes is looking promising, make this salad with sliced strawberries, chunks of tomato, and a sprinkling of torn basil. The beauty lies in the pickled red onions – the combination of lemon, vinegar and salt helps temper the raw onion flavour.
11. Yotam Ottolenghi’s strawberry and harissa ketchup
The world is divided into two groups: those who know the wonders of fruit ketchup (hello, Philippine banana ketchup), and those who have yet to be indoctrinated. Here, the sweet and tangy sweetness of strawberries triangulates with the spicy, fragrant notes of rose harissa, for a condiment worthy of your next barbecue.
Article From & Read More ( Strawberry yields for September: 11 recipes to make the most of $2 punnets - The Guardian )https://ift.tt/ckXPTUi
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