BE MY VALENTINE

from The Good Grocer Jan/Feb 2023

STRAWBERRIES

Proudly Aussie made and owned for over 60 years by: BE MY VALENTINE

DON’T FORGET FEBRUARY 14 IS VALENTINE’SDAY, YOUR OPPORTUNITY TO SHOW YOUR LOVE FOR SOMEONE SPECIAL.

You do not need to blow the budget on gifts on Valentine’s Day, for those in long term relationships a HANDWRITTEN NOTE or card, a nice HOME COOKED MEAL or some ROSE PETALS ON THE BED or table will be enough. If you are looking to impress the new or prospective partner then A NICE PICNIC DATE WITH CHOCOLATE COATED STRAWBERRIES may do the trick.

Making savoury and sweet Aussie classics for over 60 years

Proudly Aussie made and owned for over 60 years.

If you are in the camp that thinks Valentine’s Day is just another Commercial beat up created to get more dollars out of your pocket then try to shift your thinking to, Valentine’s Day, a day of appreciation for your partner, so A FOOT RUB, KIND WORDS or something special can you turn the mood from scrooge, to smooth. Valentine’s Day has made its way around the world, now every country celebrates it, although on different days of year. 55 Counties choose the 14th Feb to celebrate but about 140 countries celebrate on different days of the year.

STRAWBERRY LAMINGTONS TOFFEED STRAWBERRIES

Prep & Assembly time:: 30 minutes Makes: 20 Makes: 20 approx

INGREDIENTS 1 x 250g punnet Victorian Strawberries, washed and hulled 1/3 cup castor sugar 1 tbsp Grand Marnier or fresh orange juice 1L good quality commercial vanilla bean ice cream 2 cups chopped hazelnuts 1 cup extra castor sugar Extra 250g punnet Victorian Strawberries, washed and hulled to serve METHOD 1. Place the strawberries, sugar and Grand Marnier into a heavy based saucepan and simmer until the sugar is dissolved completely. Set aside to cool, then puree and place in the refrigerator until cold. 2. Remove the icecream from the punnet, soften slightly and fold in half of the chilled strawberry puree. Refreeze until firm. 3. While waiting, place chopped hazelnuts in a small heavy based pan with extra sugar, allow sugar to dissolve completely and cool slightly.

Pour onto a lined baking tray and allow to set hard, then crack into shards. 4. To serve, place some extra chilled puree in the base of a tall sundae glass. Top with fresh strawberries, then a big scoop of the Strawberry

Ripple icecream. Top with more fresh berries, then another scoop of icecream and sprinkle with hazelnut praline. Serve immediately. INGREDIENTS 2 x 250g punnets Victorian Strawberries 20 short skewers 2 cups caster sugar ½ cup water pinch of cream of tartar few drops pillar box red food dye METHOD 1. Wash strawberries and skewer with the short skewers or icy pole stick through the calyx (green end). Set aside. 2. Combine sugar and water in a heavy based pan, and stir over a low heat until sugar dissolves completely. 3. Stir in cream of tartar. Bring to the boil and add food dye. 4. Reduce heat to low, and simmer toffee for around 20 minutes, or until it reaches hard crack stage. (Use a toffee thermometer – 150°C).

Allow to stop bubbling. 5. Carefully dip each strawberry into the toffee, and allow to set on baking paper until hard. 6. Use remaining toffee to create a toffee serving disc or extra toffee shards (it looks great in a strawberry shape!). 7. Once set, serve immediately.