The sun is shining (well, it was when I started writing this!) and it’s that time of year: Wimbledon is here and the barbecue is out.
We are very lucky that being caterers based in Okehampton we are centrally located in the heart of Devon to receive the very best of local produce from this county and also from Cornwall which is only a few miles down the road.
Our Strawberries last week came from the Tamar Valley and were scrumptious. Whether in a Pimms or on their own with lashings of clotted cream they mark the start of summer.
A few strawberry facts:
Technically the seeds are the actual fruit, the flesh is the vegetable bit. They belong to the rose family.
100g strawberries is 32 calories( without clotted cream though!) 0.3g Fat.7g Carb. 2g Fibre
They are full of Flavonoids – the red colour good for reducing cholesterol, Vitamin C, Manganese and Potassium
The word Strawberry comes from “streowberie” or “streawbelige” either the straw used to keep them fresh or “strewed” which means to spread wide.
They can be white or yellow and can taste of pineapples!
Sprinkling with Black Pepper or Balsamic Pepper is less fattening than cream and delicious..go on give it a try….
4 egg whites
250g Caster Sugar
1tsp White Wine Vinegar
1tsp vanilla Extract
350ml Double Cream
100g icing sugar
- To make the meringue, heat oven to 150C, mark out a dinner plate size circle on a piece of baking parchment.
- Whisk the egg whites until stiff, then slowly whisk in the sugar until glossy. Mix the cornflour, vinegar and vanilla extract and add.
- Spread out on parchment. Bake for 1 hour, turn off heat and leave in the oven, until cool.
- Chop 100g of the strawberries and mix with half the redcurrants and 2 tblsp of icing sugar whizz in a food processor then press through a sieve to remove pips.
- Whip cream with remaining icing sugar, and spread over meringue, top with rest of strawberries and berries and pour the coulis on top…Enjoy!