As firm fans of the delicious strawberry to celebrate 'National Strawberry Week' we are offering our handcrafted strawberry pinata for the wonderful price of €10 instead of €15. This offer is available for the full duration of National Strawberry Week which runs from the 7th to the 13th of June. So if you are planning a party, barbeque or any gathering over the Summer now is your cahnce to grab a bargain.
In addition to this mouth watering offer I will be posting a scrumptious strawberry recipe every day that you can use at your event:
- 1 1/2 cups all-purpose flour, plus more for pans
- 1 1/2 cups cake flour (not self-rising)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 1 3/4 cups sugar, plus more for sprinkling fruit
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 10 ounces strawberries, hulled and cut into small dice, plus more for garnish
- Buttercream to top
1. Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
4. Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
5. Make the buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
- 3 cups fresh (or frozen, thawed) strawberries, hulled and halved
- 1/2 cup honey or agave syrup
- 3 tablespoons fresh lemon juice
- In a food processor, or blender combine the strawberries, honey and lemon juice. Process until smooth. Pour puree into molds and put in freezer. Freeze until solid, at least 4 hours.
- 500g (2 punnets) medium strawberries, washed
- 1/4 cup castor sugar
- 1/2 cup fromage frais or mascarpone cheese
- 1 tsp vanilla essence
- 1 egg white
- Keep 2 whole strawberries aside. Hull and thinly slice the remainder. Combine the sliced strawberries with 1 tablespoon of castor sugar in a small saucepan over medium heat.
- Cook, stirring occasionally, for 5 minutes or until the sugar dissolves and the strawberries soften. Remove from the heat and place in a bowl to cool.
- Meanwhile, gently whisk the fromage frais or marscarpone and vanilla essence in a mixing bowl until just combined.
- Whisk the egg white in a separate bowl with an electric mixer until soft peaks form. Gradually whisk in the remaining castor sugar into the egg whites until they become thick and glossy.
- Gently fold the fromage frais or marscarpone mixture into the egg white mixture with a large metal spoon. Fold in the cooled strawberry mixture.
- Divide the strawberry fool between serving glasses or bowls. Halve the two strawberries and place on top. Serve.
- 325g plain flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 5 tablespoons caster sugar
- 125g unsalted butter, frozen
- 1 large egg, beaten
- 125ml single cream
- 1 large egg white, lightly beaten
- 1 baking tray, greased or lined
- 6 1/2cm round cutter
- Approximately 300g strawberries
- 1 tablespoon caster sugar
- Few drops balsamic vinegar (optional)
- 250ml double cream or creme fraiche
- Preheat the oven to 220ºC/gas mark 7.
- Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream, and pour into the flour mixture a little at a time, using a fork to mix. You may not need all of the eggy cream to make the dough come together, so go cautiously.
- Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm. Dip the cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out you should get 8 in all. Place the shortcakes about 21/2cm apart on the baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar. If it helps with the rest of your cooking, or life in general, you can cover and refrigerate them now for up to 2 hours.
- Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack. Meanwhile, crush half the strawberries with the spoonful of sugar and the few drops of balsamic vinegar if using, and halve or quarter the remaining strawberries, depending on their size. Whip the double cream, if you're using.
- The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop some whipped cream or creme fraiche on top, and set the top back on.
- 6 cups ice
- 1/2 cup white sugar
- 4 ounces frozen strawberries
- 1/8 cup lime juice
- 1/2 cup lemon juice
- 3/4 cup rum
- 1/4 cup lemon-lime flavored carbonated beverage
- In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.
Chocolate Covered Strawberries
- 8 ounces semisweet chocolate, finely chopped
- 1 pound large strawberries (about 20), washed and dried well
- 1/3 cup finely chopped pistachios (optional)
- Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
- Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
- Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
- 3/4 cup granulated sugar
- 1 teaspoon finely grated orange zest
- 2 large eggs, separated
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 6 tablespoons strawberry jam or preserves
- 1 1/2 cups confectioners' sugar
- 1/4 cup freshly squeezed orange juice
- Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.
- In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.
- Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners' sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.
I hope you all have enjoyed the recipes. Ruth xx