It's strawberry time!

It's strawberry time!


Posted 4th Jul 2016


With Wimbledon well underway it's time to get in the mood and embrace one of the standout foods associated with the famous tournament - strawberries! We've rounded up a selection of delicious treats that will tantalise your taste buds

strawberry cheesecakeStrawberry & Vanilla Cheesecake

You will need:

125g McVitie’s Hobnobs biscuits or Waitrose Vanilla Viennese Swirls
125g Seriously Gingery All Butter Dark Chocolate & Ginger Biscuits
25g butter, melted
600g cream cheese
75g caster sugar
4 large essential Waitrose Free Range Eggs
3 tsp vanilla extract
300g fresh strawberries, hulled and quartered
1 tbsp icing sugar
Few sprigs fresh mint, finely chopped
170ml tub soured cream

Directions

1. Preheat the oven to 160˚C, gas mark 2. Line the base of a 23cm springform loose-bottomed cake tin with parchment paper. Place the biscuits in a food processor and whizz until fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the tin and place in the fridge to chill.

2. Beat together the cream cheese and sugar with an electric hand whisk until smooth then carefully add the eggs one at a time, with the vanilla extract, until well mixed – be careful not to over whisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 minutes until just set. Turn off the heat and leave the cake to cool in the oven with the door open.

3. Meanwhile, place the strawberries in a bowl with the icing sugar and mint and toss together well.

4. When the cheesecake is completely cooled, spoon the soured cream over the top and spread to give a thin layer then decorate with the fresh, minted strawberries.

Recipe courtesy of Waitrose Groceries

strawberry sundaeStrawberry Shortbread Sundaes

You will need:

1.5kg strawberries, washed, hulled and cut into quarters
150g icing sugar
4 tbsp lemon juice
300g shortbread biscuits, broken into rough chunks
1 litre vanilla ice cream
500ml strawberry ice cream

Directions:

1. Set aside one third of the strawberries. Heat the remaining strawberries in a large saucepan with the icing sugar and lemon juice. Simmer gently for 20 minutes until the fruit has softened. Blend to a purée and set aside.

2. Layer 1 tbsp of the broken shortbread, then 1 tbsp of the fresh strawberries into the bottoms of 8 sundae glasses. Next, add one scoop of vanilla ice cream, followed by one scoop of strawberry ice cream. Repeat the layers of biscuits and fruit, finishing with an extra scoop of vanilla ice cream.

3. To serve, divide the strawberry purée between the sundaes and top with a scattering of shortbread crumbs.

Recipe courtesy of Waitrose Groceries

strawberry ripple Strawberry Ripple Cheesecake

You will need:

400g pack essential Waitrose Strawberries, hulled and cut into wedges
2 tsp icing sugar
250g shortbread fingers, crushed
50g unsalted butter, melted
1 litre tub Waitrose Vanilla Dairy Ice Cream
2 tbsp Waitrose Cooks’ Homebaking Freeze Dried Strawberries

Directions

1. Blitz 175g of the strawberries in a food processor. Add the icing sugar then press the whole lot through a sieve to make a sauce. Set aside in the fridge.

2. Mix 225g of the crushed shortbread with the melted butter. Press this mixture into the base of a baking parchment-lined slice tin, about 18 x 28cm in size. Chill for 15 minutes. Take the ice cream out of the freezer to soften slightly.

3. Smooth the ice cream over the chilled shortbread base. Drizzle with the strawberry sauce then scatter over the fresh strawberries, dried strawberries and remaining shortbread. Return to the freezer for at least 2 hours or until firm then remove and leave to stand at room temperature for 10–15 minutes before cutting into bars with a sharp knife.

Recipe courtesy of Waitrose Groceries

Basil Panna Cotta with Mixed Berries

You will need:

2 x 25g packs fresh basil
300ml whole milk
40g caster sugar
3 sheets leaf gelatine
300ml double cream
For the mixed berries:
100g blueberries
150g strawberries, halved or quartered
125g raspberries
1 tsp caster sugar
1 tbsp Cooks' Ingredients Balsamic Glaze

Directions

1. Roughly chop 40g of the basil, including stalks. Put the milk in a saucepan with the sugar and chopped basil and bring to the boil, then remove from the heat and leave to infuse for 15 minutes. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.

2. Return the milk to the boil and strain through a fine sieve into a large jug, pressing the basil pulp with the back of a spoon to squeeze out the juices. Lift the gelatine out of the water and lower into the hot milk. Stir until dissolved.

3. Stir in the cream then pour into 6 china cups or 100ml dariole moulds. Chill for at least 6 hours or until set.

4. Pierce the blueberries with the tip of a knife and mix with the strawberries, raspberries, sugar and balsamic. Spoon on top of the panna cotta and decorate with the remaining basil leaves to serve. Or, if using moulds, briefly immerse them in a bowl of hot water and invert onto serving plates, shaking them well to loosen. Surround with the berries and decorate with the basil.

Recipe courtesy of Waitrose Groceries

shortcakeicecreamStrawberry Shortcake Ice Cream

You will need:

400g essential Waitrose British Strawberries, hulled
1 litre Waitrose Vanilla Dairy Ice Cream
200g pack Waitrose All Butter Shortbread Fingers, broken into small pieces
4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce

Directions
1. Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of clingfilm, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.

2. Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly so there are no air bubbles.

3. Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.

4. To serve, gently lift out the ice cream and remove the clingfilm. Leave to soften for 10–15 minutes then slice thickly with a large knife.

Recipe courtesy of Waitrose Groceries





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