It’s that time of year again…Wimbledon! Tennis whites are out, we’re dusting off our rackets, and every supermarket in the country has its shelves piled high with strawberries. Full of vitamins C and K, fibre, folic acid, and potassium, juicy strawbs aren’t just the epitome of summer, but full of goodness too. And there’s no better time to make the most of them whilst they’re in abundant supply. When you’ve had enough fresh berries and cream, embrace Wimbledon fever with these delectable recipes, both savoury and sweet.
Strawberry Fields cocktail, by Drake & Morgan
40ml Hennessy Cognac
4 muddled strawberries
3 dashes, Peychaud's Bitters
1. Build in a shaker; shaker ingredients together and double into a chilled coupe
2. Garnish with strawberries and serve with a mini bottle of cream on the side for drinkers to mix in.
Chilli Berry Mess, by Las Iguanas
4-5 Meringue nests or single meringues
6 tbsp Mascarpone Mix (125g Yoghurt, 125g Mascarpone, 15g Caster sugar all whisked together)
4 quartered strawberries soaked in hibiscus syrup (see below)
4 tbsp Hibiscus syrup to drizzle
Sprigs of Mint to garnish
1. Crush most of the meringue nests into large chunks into a bowl holding back one for later. Add the mascarpone mix and strawberries. Carefully fold all ingredients together
2. Spoon the mess into individual bowls or glasses and crush the remaining meringue into large chunks over the top. Drizzle the hibiscus syrup over the top. Garnish with a sprig of mint
Balsamic Roasted Strawberries at Bluebird
300g halved strawberries
30g wild strawberries
50g low fat yogurt
5g carter sugar
1 vanilla pod
3 small basil leaves
10g balsamic vinegar
1. Place a pan onto a high heat and leave for 3 minutes. Toss in the strawberries in the sugar and balsamic. Mix the vanilla with the yogurt, and add the strawberries to the pan, tossing for 30 seconds.
2. Plate the strawberries in a bowl sprinkle over the wild strawberries and basil then spoon on the cream
Pimms Julep Cocktail
25ml Bulleit Bourbon
50ml Pimm's Strawberry with a Hint of Mint
15ml sugar syrup
6-8 mint leaves and strawberries to garnish
Fill a julep cup with crushed ice and add all of the ingredients. Mix thoroughly and cap with more crushed ice, then garnish with mint and fresh strawberries to serve.
Strawberry, cucumber and goats’ cheese salad, by Waitrose
2 tbsp cider vinegar
1 tsp caster sugar
1 large cucumber, cut into long ribbons with a vegetable peeler
400g strawberries, hulled and roughly chopped
4 handfuls watercress
1 handful mint leaves, shredded
150g soft goats’ cheese (or cream cheese)
4 tbsp extra virgin olive oil
1. Put the vinegar and sugar in a mixing bowl. Season with sea salt and freshly ground black pepper; stir together to dissolve the sugar. Add the cucumber strips, strawberries, watercress and mint; toss everything together well.
2. Divide the salad between 4 plates and add a few blobs of goats’ (or cream) cheese to the top of each. Splash over some olive oil and sprinkle with a little more salt and pepper before serving.
Strawberry shortcake ice cream, by Waitrose
400g strawberries, hulled
1 litre vanilla ice cream
200g pack shortbread fingers, broken into small pieces
4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce
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.
Strawberry & Banana Chia Pods, by NAMA
2 cups almond milk, coconut milk, hemp milk or other milk of your choice
3 tablespoons chia seeds
1/4 tsp vanilla powder
2 medium bananas (can be replaced for a large handful of cashews)
1 tablespoon coconut sugar or other sweetener of your choice
A large handful of strawberries
1. Soak the chia seeds in 1 cup of your preferred milk overnight. When you mix the chia seeds with the milk make sure you stir continuously for a couple of minutes to avoid the chia sticking together.
2. In the morning, place the vanilla powder, bananas (or cashews if you are using them), coconut sugar and berries into the other cup of milk and blend until smooth. Then add the soaked chia mixture and blend for a few seconds to incorporate.
3. Serve sprinkled with hemp seeds, cacao nibs, chopped fruits…
Words By: Alice Tate