Ingredients

• 2 œufs
• 300g de fraises
• 2 oranges
• 250 g de mascarpone
• 25 cl de crème fraîche à 35%
• 200 g de biscuits « Cuillers »
• 80 g de sucre ultrafin

Finition:

• 200 g de fraises
• 1 orange
• 50 g de pistaches décortiquées
• 2 brins de menthe

Preparation

Lavez et équeutez les fraises, puis coupez-les en morceaux. Pressez le jus des oranges.

Séparez les blancs des jaunes d’oeufs. Fouettez ces derniers avec le sucre, jusqu’à ce que le mélange blanchisse et devienne mousseux. Ajoutez le mascarpone, en mélangeant délicatement au fouet, à la main. Joignez ensuite la crème fraîche fouettée en chantilly; mélangez bien. Montez les blancs neige bien ferme et incorporez-les délicatement à la préparation.

Trempez la moitié des biscuits, un par un, dans le jus d’orange. Rangez-les au fur et à mesure dans le fond d’un plat rectangulaire. Recouvrez-les avec la moitié de la crème et disposez les fraises coupées par-dessus. Surmontez-les d’un deuxième couche de biscuits imbibés de jus d’orange. Nappez avec le restant de la crème, égalisez la surface et couvrez de film fraicheur. Laissez reposer 24h au frigo.

Hachez grossièrement les pistaches au couteau. Pelez l’orange à vif et taillez-la en fines tranches. Lavez, équeutez et coupez les fraises en morceaux. Décorez le dessus du tiramisu avec ces éléments, ajoutez quelques feuilles de menthe et servez frais.

Delhaize

Ingredients

• 6 cups (900g) fresh, ripe strawberries
• 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52

Ingredients

• 200g cookies (for crust)
• 100g unsalted butter, melted
• 3 sheets leaf gelatin
• 142ml single cream
• 300g full-fat cream cheese
• 100g + 2 tbsp. sugar
• zest of a lemon (divided)
• 6 tbsp. lemon juice (divided)
• 750g strawberries (divided)
• 142ml double cream
• 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food

Ingredients

• 2 c. (240 g) all purpose flour, plus extra
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 c. (4 oz) butter, softened
• 1 c. (200 g) granulated sugar
• 2 eggs
• 1 1/2 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 c. milk
• 2 1/4 c. diced strawberries (divided)
• 2 tbsp. turbinado sugar

Preparation

Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef

Ingredients

• 4 pints (~3lb) fresh strawberries
• 3/4 c.sugar
• 2 tbsp. cornstarch
• 1 1/2 teaspoons Sure-Jell low-sugar pectin (pink box)
• pinch salt
• 1 tbsp. lemon juice
• 1 pie shell, baked

Preparation

Select 6 oz. of less pretty berries. Blend to smooth puree. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree. Cook over medium-high heat, stirring constantly. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked. Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Measure 2 lb. of pretty beries; halve only extra-large berries. Add berries to bowl with glaze and fold gently until berries are evenly coated. Scoop berries into pie shell, piling into mound. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

CI

Ingredients

• 125 g / 1 stick unsalted butter, melted
• 1½ cups/ 225 g plain flour (all purpose flour)
• 1½ cups / 135 g rolled oats (traditional oats, not quick, instant or steel cut)
• ½ cup / 110 g brown sugar
• ½ tsp baking powder
• Pinch of salt
• 1 egg
• 2/3 cup strawberry jam
• 2 cups chopped strawberries (about 375g)
• 2 tbsp white sugar
• 2 tsp cornflour / cornstarch

Preparation

Preheat oven to 180C/350 (fan forced).

Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).

Mix together flour, oats, sugar, baking powder and salt. Add butter and egg then mix. Measure out 1 cup of the mixture (for topping) and set aside. Place remaining mixture in the tin and press into base.

Mix together Strawberries, sugar and cornflour in a bowl (don’t do this in advance because sugar will make strawberries sweat = runny filling).

Spread base with jam, then scatter over strawberries. Use your hands to crumble the remaining mixture over the top.

Bake for 35 - 40 minutes or until the top is deep golden. Remove and allow to cool for 10 minutes in the tin before lifting out of the tin using the baking paper. It will sag - don’t worry, it will set.

Cut into squares. Serve at room temperature. Store in airtight container (in fridge if it’s very hot where you are).

Recipe tin eats

Ingredients

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup fresh lime juice
• 3 large eggs
• 2 large egg yolks
• 3 tablespoons butter

Preparation

Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp and seeds. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in strawberry puree and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or use as a filling for tart shells.

My Recipes

Ingredients

Fluffy Champagne Pancakes

• 2 large eggs
• 1 cup lowfat buttermilk
• 2 tablespoon canola oil
• 1 1/2 cups unbleached all-purpose flour
• 1/2 teaspoon fine sea salt
• 2 teaspoons baking powder
• 2 tablespoon granulated sugar
• 1/4 cup champagne (I used Brut)

Smashed Strawberry Syrup

• 1 pound strawberries, hulled and halved
• 3/4 cup granulated sugar
• 1/4 teaspoon orange zest
• 1/2 tablespoon fresh-squeezed orange juice
• 1 teaspoon cornstarch
• 3 tablespoons champagne

Preparation

Whisk together the egg, milk, and oil. Set aside.

Sift together the flour, salt, baking powder, and sugar.

Gradually stir the milk/egg mixture into the dry ingredients just until you no longer see any dry flour. It will be a little lumpy - thats okay. Set aside for 15 minutes.

Preheat a griddle to 375 degrees.

For the syrup, combine strawberries, sugar, and orange zest , juice, and cornstarch in a medium saucepan. Smash strawberries and turn heat to medium. Bring to a boil, reduce to simmer for 10 minutes without a cover. Remove from heat and stir in the champagne.

As the sauce is simmering, cook the pancakes. Gently fold the champagne into the batter until it’s just incorporated. Drop 1/4 cup of batter onto a greased griddle. Bake on one side until bubbles begin to form, and the edges start to firm. Flip the pancakes and cook until golden (another couple minutes). Repeat with remaining batter. The recipe will make 9 pancakes.

Top pancakes with warm strawberry syrup, and serve with a mimosa (if you like).

Veggie and the Beast

Ingredients

• 1/4 c. unsalted butter
• 1/3 c. lightly packed brown sugar
• 1/4 c. flour
• 1 c. rolled oats
• 1/4 c. sliced almonds
• 4 c. fresh strawberries
• 1 tbsp. granulated sugar
• 1 tbsp. ground almonds
• 1 tsp. vanilla

Preparation

Preheat your oven to 375ºF.

In a medium bowl, cream the butter and brown sugar. Add the flour and incorporate well. Then throw in your oats and your almonds, scrunch with your hands until evenly distributed.

In a small bowl, combine granulated sugar and ground almonds. Toss this in a medium bowl with the strawberries and vanilla.

Dump the fruit mixture into an eight or nine inch baking dish, then evenly distribute the topping over it. Pop it in the oven and bake for 45 minutes, or until you can see juice bubbling up around the sides. It’s pretty juicy and it isn’t very sweet, so it would be lovely with some vanilla ice cream.

[Note: This is our pick for best base cobbler/crisp recipe. You can also easily swap around the fruits/nuts for others.]

unhip squirrel

Ingredients

Crust

• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 2 tablespoons sugar, plus 1 teaspoon for sprinkling
• 1/4 teaspoon salt
• 4 tablespoons cold butter (1/2 stick), cut into small pieces
• 1 tablespoon canola oil
• 1/4 cup ice water, plus more as needed
• 1 large egg, separated (save the white to glaze the pastry)
• 1 teaspoon lemon juice, or white vinegar

Filling & glaze

• 1/4 cup slivered almonds (1 ounce)
• 1/4 cup whole-wheat flour (regular or pastry flour)
• 1/4 cup plus 3 tablespoons sugar
• 4 cups mixed berries, such as blackberries, raspberries and blueberries
• 2 teaspoons lemon juice
• 1 tablespoon water
• 2 tablespoons raspberry, blueberry or blackberry jam

Preparation

To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and 1 teaspoon lemon juice (or vinegar) in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.

To prepare filling & assemble tart: Spread almonds in a small baking pan. Bake until light golden and fragrant, about 5 minutes. Let cool. Combine whole-wheat flour, 1/4 cup sugar (or Splenda) and the toasted almonds in a food processor or blender; process until the almonds are ground.

Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss berries with the remaining 3 tablespoons sugar (or Splenda) and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.

Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.

Shortly before serving, melt jam in a small saucepan over low heat; brush over the berries. Cut the tart into wedges.

Eating Well