Category: strawberry

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champagne food jelly strawberry

champagne and strawberry jelly

champagne and strawberry jelly

I wanted to treat some guests to something a bit fancy and a bit special, yet could be made well in advance. I hit on a “strawberries and champagne” theme and sidetracked over to jelly. So I had strawberry jelly made with champagne with strawberries suspended in it. I’d intended to make a champagne foam to top it off too, but I just couldn’t be arsed! I recommend making half the mixture, setting the first lot with fruit in, then pouring the remainder on top to allow the fruit to dangle in jelly-space.

Champagne and strawberry jelly:

135g strawberry jelly, diced

100ml boiling water

300ml champagne

Strawberries, 5 or 6 per serving

Mint leaves to garnish

  1. Melt the jelly cubes with boiling water in a jug. Top up with champagne.
  2. Pour half of the mixture into serving glasses and put the fruit in. Put in the fridge to set (about two hours).
  3. Top up with the remaining jelly mix and allow that to set. Garnish with mint leaves.
Categories
chocolate food meringue strawberry

strawberry and caramel meringue

I haven’t had meringue in ages. So I had to make some, along with some strawberries left over from my salad. I’d also been given as a recent brithday gift some of Willie Harcourt-Cooze’s 100% cacao Venezuelan Black chocolate; a fruity and nutty delight that is so wonderfully bitter. So after making meringues I dipped the bases in melted chocolate and left them upturned in the fridge to harden. When it came time to serve I knocked up some caramel sauce and drizzled over, finishing with some strawberry slices. In truth some cream would’ve worked wonders here, but I was knackered and just wanted to eat!

Strawberry and caramel meringue:

For the meringue:

3 egg whites

100g golden caster sugar

For the caramel:

100g golden caster sugar

250ml single cream

1 teaspoon vanilla extract

15g butter

  • To serve:

100g melted dark chocolate

6 strawberries, thinly sliced

  1. Preheat the oven to 160C.
  2. Whisk the egg whites in an absurdly clean bowl until stiff. Add the sugar gradually and keep whisking until firm and glossy.
  3. Spoon into discs on a lined baking tray. Bake in the oven for about an hour until crisp and slightly cracked.
  4. When cool dip the base into melted chcolate and leav upturned in the fridge to set.
  5. For the caramel melt all the ingredients on a low heat until bubbling and golden. You may want to add a blob of golden syrup if it’s either not sweet or dark enough.
  6. Drizzle the sauce over the meringues and top with sliced strawberry.
Categories
balsamic vinegar food mozzarella prosciutto rocket strawberry

strawberry rocket salad

What a Summer stunner. The marvellous Simon had made this for us the previous week and it was fantastic, so I had to have a go myself. It originates from this month’s Waitrose magazine.

It kinda shouldn’t work, but when you load your fork with a little of everything –  crunchy shallot, bitter rocket, salty prosciutto, sweet strawberry, soft mozzarella and tangy balsamic dressing – it explodes in the mouth for a perfect combination.

Strawberry rocket salad:

450g strawberries, hulled and sliced

10 slices of prosciutto

100g rocket

200g buffalo mozzarella, torn into bite-sized pieces

2 shallots, peeled and sliced

For the balsamic dressing:

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil

black pepper

  1. Whisk the vinegar, oil and plenty of pepper together in a large bowl.
  2. Toss the strawberries, shallots and rocket leaves with the dressing.
  3. Arrange the ham and cheese on the plates, then spoon some salad over the top.
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