Strawberry-recipes

Gorgonzola Strawberry Tart Recipe

This unusual-sounding tart pairs the sweetness of strawberries with the salty, savoury bite of gorgonzola – a match made in heaven. Pair with a light pinot noir.

Ingredients

80g butter, melted

7 sheets fresh filo pastry

1 x 250g punnet Victorian Strawberries, washed and hulled

1 small, firm pear

100g gorgonzola cheese

¼ cup crushed walnuts

Method

  1. Preheat oven to fan 165°C. Brush a 20cm quiche or tart tin with butter, and layer over a piece of filo, allowing edges to drape over the sides. Butter this filo and place a second sheet over this, draping edges at right angles. Butter and layer a third piece of filo.
  2. Using a paring knife, slice pear into thin strips and top filo. Place a forth filo sheet over the pear and brush with butter.
  3. Carefully slice half the strawberries and place over filo.
  4. Crumble over half the gorgonzola and top with a fifth filo sheet. Butter this sheet and repeat another strawberry gorgonzola layer. Top with the final filo sheet and butter. Begin to carefully fold in all the draped edges, buttering as you go, being careful to keep the tart a nice shape. Once all the edges are folded in, brush with a final stage of melted butter and sprinkle with crushed walnuts.
  5. Bake for 55 – 60 minutes or until golden brown.
  6. Slice and serve as part of an antipasto board, with salami, bitey cheddar and dried fruits, or serve with a rocket salad as a light lunch.

What is your favourite sweet-savoury pairing?

March 21, 2014

Toffeed Strawberries Recipe

These toffee strawberries are delightful served with coffee at the end of a meal, or used to decorate a Victoria sponge cake or vanilla cupcakes.

Makes approximately 20 toffeed strawberries

Ingredients

2 x 250g punnets Victorian Strawberries

20 short skewers

2 cups caster sugar

½ cup water

pinch of cream of tartar

few drops pillar box red food dye

Method

  1. Wash strawberries and skewer with the short skewers or icy pole stick through the calyx (green end). Set aside.
  2. Combine sugar and water in a heavy based pan, and stir over a low heat until sugar dissolves completely. Stir in cream of tartar. Bring to the boil and add food dye.
  3. Reduce heat to low, and simmer toffee for around 20 minutes, or until it reaches hard crack stage. (Use a toffee thermometer – 150°C). Allow to stop bubbling.
  4. Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard.
  5. Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!).
  6. Once set, serve immediately.

What’s your favourite strawberry recipe?

March 20, 2014

Gluten-Free Strawberry and Almond Syrup Cake

This luscious strawberry and almond syrup cake is ideal served with a glass of sparkling white wine – plus it’s gluten-free, so everyone can enjoy a slice (or two!).

Ingredients
1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup caster sugar
3 eggs
300g almond meal

Topping
Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

Method
1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Tip: this cake is very moist so keeps well for 2 -3 days, covered.

What are your favourite cake recipes? Tell us in the comments!

March 10, 2014