Delicious strawberry preparations
By Harkiran
Sodhi
AS you probably know strawberries
are priced according to their size. If you need the
strawberries to puree or cut fine, then you could easily
cut on the cost by buying the smaller sized, and less
expensive strawberries. If you need just a few
strawberries to decorate, then keep the biggest and the
best ones in the box aside for this.
Store the strawberries in a mesh basket in
the fridge without washing them. This way they can last
for two to three days depending on their stage of
ripeness. Once washed, strawberries will perish faster;
so try to consume them immediately.
You will find all types
of recipes using strawberries. Some are easy to make and
whip up in an instant, some are more time-consuming but
great to eat, while others just make eating so much more
fun and different. Here are some interesting recipes:
American
strawberry shortcake
Serves 8
Preparation time: 30
minutes plus baking time.
Ingredients
250 gm or 8 oz (2 cups)
flour
60 gm or 2 oz (¼ cup)
caster sugar
2 tsp. baking powder
½ tsp. salt
125 gm or 4 oz (½ cup)
butter
1 egg
120 ml or 4 fl oz (½
cup milk)
1 tblsp melted butter
For the filling;
500 gm (1 lb)
strawberries
125 gm or 4 oz (½ cup)
sugar
250 ml or 8 fl oz (1
cup) heavy cream
2 tblsp sifted icing
(confectioners) sugar.
Method: Make the
filling first. Reserve a few of the best strawberries
unhulled, to decorate. Hull the remainder and divide into
half. Slice one lot in halves; place in a bowl and toss
with 60 gm or 2 oz (¼) cup sugar. Crush the other half
of the strawberries with the remaining sugar. Whip cream
with icing sugar until soft peaks form. Refrigerate the
filling.
Sift flour, sugar,
baking powder and salt into a bowl. Cut butter into
mixture with two knives. Break egg into a bowl and add
120 ml, or 4 fl oz (½ cup) milk; mix lightly. Make a
well in the centre of flour mixture, add milk and egg all
at once and mix quickly with a fork until moistened. Turn
the mixture into a greased 20 cm (8 inch) sandwich or
layer cake pan and smooth the top. Bake in a pre-heated
oven at 2200C or 4250F for 25 to 30 minutes or until a
skewer inserted in the centre comes out clean.
To serve immediately
turn shortcake out onto a wire rack and split into two
layers. Place the bottom layer, with the cut side up on a
serving plate and brush it with melted butter. Spoon on
half of the crushed and sliced strawberries, put on the
other layer of cake on and top with remaining
strawberries. Pile cream in the centre and decorate with
reserved whole strawberries. Serve immediately while
still warm.
Strawberry jam
(makes: 500 gms)
Preparation time: One
hour
Ingredients:
1 kg strawberries
750 gm sugar
2 tsp sodium benzovate
Method: Wash the
strawberries thoroughly and then cut them into halves.
Put the cut strawberries and the sugar and cook for about
an hour, constantly stirring the mixture. Remove it from
the flame when it thickness and let it cool. Add sodium
benzovate, which is a preservative and store in a dry
bottle in the fridge.
Strawberry liqueur
Makes: 2 litres
Preparation time: 45
minutes. Best kept for minimum three months to ferment.
Ingredients:
1 bottle of vodka
2 kg of strawberries
2 kg of sugar
Method: Wash and
cut the strawberries and put them in a large pan. Add the
sugar to the strawberries and cook for about half an
hour. Keep aside to cool and then add vodka to it and mix
thoroughly. Put the contents into an airtight container
and store for two the three months. Put the mixture in a
mixer and blend till the mixture is well mixed. Strain it
into bottles. The strawberries liqueur is ready to be
served.
Strawberry bombe
Serves-6
Preparation time-20
minutes
Freezing time as
needed
Ingredients:
500 gms strawberries
1 cup or 250 ml heavy
cream
¼ cup or 30 gms icing
sugar (also called confectioners sugar)
2 tablespoons of fruit
liqueur
4 cups or 1 litre
vanilla ice cream
Wipped cream for
decoration.
Method:
Put a 8-cup jelly mould
into the freezer an hour before starting. Puree
strawberries to make 1 cup or 250 ml. Whip the cream and
the icing sugar till it is stiff and then fold in the
fruit liqueur and the pureed strawberries. Take the mould
out of the freezer and line the sides with the vanilla
ice cream and fill the centre with the strawberry cream
mixture. Cover the top of the mould with silver or
aluminium foil and put it into the freezer to set till it
is firm. When you are ready to serve, take out the mould
and serve it after unmoulding it and decorating it with
the remaining strawberries and whipped cream.
Tip: If it is
difficult to unmould the bombe you can dip the mould
container into warm water for a few seconds and then try
to unmould it.
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