BALSAMIC GLAZED STRAWBERRIES
Serves 4
160ml brown sugar
80ml balsamic vinegar
45ml water
250g strawberries, hulled
wooden skewers
250ml whipped cream
grated rind of 1 orange
Combine the sugar, vinegar and water in a small saucepan and heat until sugar has dissolved. Bring to the boil and boil for 2 minutes.
Remove from heat and cool. Thread strawberries on to skewers and brush with vinegar mixture.
Cook on a griddle pan for 2-3 minutes, turning frequently.
Remove and serve drizzled with remaining glaze and whipped cream combined with orange rind.
STRAWBERRY SWISS ROLL
180ml flour
pinch salt
2ml baking powder
3 eggs
125ml castor sugar
castor sugar for sprinkling
125ml strawberry jam, warmed
250ml cream, whipped
1 punnet strawberries
Sift together flour, salt and baking powder. Set aside.
Place eggs in the bowl of an electric mixer and beat on high speed until light and frothy.
Add sugar and continue beating well for a further five minutes.
Using a large metal spoon, fold in dry ingredients lightly, being careful not to over-mix. Spoon mixture into a greased and lined 23 x 32 cm Swiss roll pan.
Bake at 200°C, 12-15 minutes, until golden brown.
Remove from oven and turn out Swiss roll onto a large sheet of baking paper that has been sprinkled with castor sugar.
Trim the edges of the cake, then roll up with the greaseproof paper. Wrap in a damp tea towel and set aside to cool.
To serve: Unroll Swiss roll and spread with 60ml jam. Spread cream over the jam.
Chop up half the strawberries and spoon over cream. Gently roll up the cake once again and place on a serving plate.
Cut the remaining strawberries in half and place along the top of the Swiss roll.
Heat remaining strawberry jam and drizzle over strawberries.
STRAWBERRY PHYLLO CUPS
Makes 24
250g cream cheese
397g can condensed milk
125ml lemon juice
250g strawberries, hulled
15ml gelatine
50ml water
250ml cream, whipped
6-8 sheets phyllo pastry
melted butter
Combine cream cheese, condensed milk and lemon juice in a food processor and process well. Add the strawberries and process until smooth.
Sprinkle gelatine over water and set aside for 5 minutes. Dissolve in the microwave on full power for 10 seconds. With the machine running, pour in the dissolved gelatine. Gently mix in the whipped cream. Set mixture aside to thicken. Cut the pastry into 10cm squares. Brush one square with melted butter, cover with a second square, the points protruding star-shaped over the straight edges of the first. Brush with butter and add another square. Press this stack of three sheets into a muffin cup.
Bake at 180°C for 8-10 minutes until light golden brown. Remove and cool. Spoon the strawberry mixture into cups and serve garnished with sliced strawberries.
Note: This mixture makes a great pudding. Spoon mixture into a serving dish and set in the fridge. Decorate with extra whipped cream and strawberries.
PIMM’S JELLY WITH STRAWBERRIES AND CREAM
Makes 4
4 leaves of gelatine
300ml lemonade
25ml castor sugar
100ml Pimm’s
30ml orange or strawberry juice
TO SERVE
whipped cream
strawberries
orange segments
cucumber strips
Soak the gelatine leaves in cold water for 10 minutes until soft.
Put 100ml of lemonade in a small saucepan, add sugar, and heat to dissolve. Remove from heat.
Take softened gelatine leaves out of water and squeeze to remove excess water. Add to the lemonade in the saucepan and stir until dissolved.
Add the Pimm’s, orange juice and remaining lemonade. Skim off the bubbles.
Divide mixture among four martini glasses and refrigerate until set.
TO SERVE: Top each jelly with whipped cream, sliced strawberries, orange segments, and a thin slice of cucumber.
Note: Use 8ml powdered gelatine instead of gelatine leaves.
Sprinkle the gelatine on to 30ml water, stand for 5 minutes, and dissolve in the microwave for 10 seconds on full power.
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