Kids Creations
Kids Creations

Strawberry Recipes


Festive Prawn & Strawberry Salad

Mixed salad greens
1 cucumber
16 large Australian prawns
2 cloves garlic
rice bran oil
1 punnet strawberries
1 red onion
freshly ground black pepper
strawberry sauce (see below)

Peel and devein prawns. Wash under cold water, then pat dry and place in a small bowl with crushed garlic cloves and a little oil. Leave, chilled, to marinate for 30 minutes.

Place salad greens and slices of cucumber over 1 large or 4 individual serving plates. Slice strawberries and red onion, and arrange over salad leaves. Saute, bbq or grill prawns and garlic and place on top of salad. Drizzle with strawberry sauce, and season with freshly ground black pepper.

SAUCE:
250 g strawberries, hulled and chopped
50 g large red chillies, seeded and chopped
125 ml white vinegar
125 ml cider vinegar
250 g white sugar
1 teaspoons salt
½ tablespoon grated green ginger
2 garlic cloves, crushed

Place all ingredients into large pot. Bring to the boil, stirring. Simmer on medium heat for 45 minutes. Simmer until desired consistency - usually not very thick, then process in a blender.


Strawberry Rhubarb Pie (from Simply Recipes)

3 cups rhubarb stalks, cut into ½ inch pieces (remove any stringy outer layer of rhubarb first)
1 cup fresh strawberries, stemmed and sliced
1 cup sugar
3 tablespoons of quick cooking tapioca, or 4 tablespoons cornflour
¼ teaspoon salt
1 teaspoon grated orange peel, optional
2 sheets ready rolled, sweet flaky pastry

Preheat oven to 400°F (200°C). Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes. Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes. Cool on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.


Strawberry Frozen Yogurt (from David Lebovitz)

450 g strawberries, rinsed and hulled
2/3 cup sugar
240 g plain wholemilk yogurt
1 teaspoon fresh lemon juice

Slice the strawberries into small pieces. Toss in a bowl with the sugar until the sugar begins to dissolve. Cover with plastic wrap and let stand at room temperature for 2 hours, stirring every so often.
Transfer the strawberries and their juice to a blender or food processor. Add the yogurt and fresh lemon juice. Pulse the machine until the mixture is smooth. For a silky smooth ice dessert, press mixture through a mesh strainer to remove any seeds.
Chill for 1 hour, then freeze in your ice cream maker according to the manufacturer’s instructions.


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