Strawberries for Breakfast

Strawberries

for Breakfast

RECIPES & IMAGES KATHY PATERSON

It’s very tempting to eat beautifully ripe strawberries straight out of your hand but you can also enjoy them cooked. Take the time to try some of these simple cooking techniques for strawberries.

Semolina with Roasted Strawberries

Milk puddings are my absolute comfort food and there is something very soothing indeed about this one. Make the pudding and serve straight away when it is smooth and creamy and doesn’t begin to set too quickly. You might prefer to serve this as a pudding— add a scoop of ice cream to each bowl as well.

SERVES 4 ROASTED STRAWBERRIES

2 x 250g punnet strawberries, hulled and cut in half 3 tbsp icing sugar finely grated zest and juice of 1 lemon 2–3 sprigs mint

SEMOLINA

600ml full cream milk 2 tbsp caster sugar finely grated zest of 1 lemon or lime 100g (¾ cup) fine white semolina (available from Vetro and The Herbal Dispensary

Heat the oven to 220°C or 200°C fan bake.

In a bowl combine the strawberries, icing sugar, lemon zest and juice and mint along with 5 tablespoons of water. Transfer to an ovenproof dish large enough so the strawberries are mostly in a single layer. Put in the oven and roast for 20 minutes, gently tossing after 10 minutes, until roasted and bubbling. Remove from the oven and set aside to cool to room temperature. To make the semolina pudding, put the milk, sugar and lemon or lime zest in a heavy-based saucepan over medium-high heat and bring just up to the boil. Whisk in the semolina and continue to whisk until it thickens; this will only take a few minutes. Divide between 4 serving bowls and top with some of the roasted strawberries and their syrup. Store extra strawberries and their syrup in a covered container in the fridge for 1–2 days.

OR YOU COULD MAKE A STRAWBERRY COMPOTE.

2 x 250g punnet strawberries, hulled and cut in half 3 tbsp honey finely grated zest and juice of 2 limes or 1 lemon Put all the ingredients in a heavy-based saucepan and put over medium-high heat. Bring just up to the boil then lower the heat and simmer until the strawberries begin to soften. Remove from the heat and serve with the semolina.

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PRECISION CUTTING & PROFESSIONAL COLOURS

Strawberry and Almond Crumble Bars

Perhaps more of a brunch bar or for those that are just not into the breakfast hour. If not all eaten the day it is made, keep in an airtight container in the fridge for 4–5 days.

MAKES 16

1 cup sliced almonds 150g butter, softened ¾ cup caster sugar, plus 1 tbsp 1 egg yolk 1½ cups plain flour a pinch of salt 1 tsp ground mixed spice 250g punnet strawberries, hulled and cut in half 1 tbsp cornflour ½ cup whole almonds, roughly chopped

Heat the oven to 190°C. Line a slice tin with baking paper, using the paper to make a simple paper case, 23cm x 23cm. Put the sliced almonds in a mini prep or small food processor and process until they are just ground to an almond meal, ensuring not to over process so the almond mixture is not oily. Set aside. Cream the butter and ¾ cup sugar until light and fluffy then beat in the egg yolk. Sift the flour, pinch of salt and mixed spice into the butter mixture and fold in with the almond meal.

Spread ¾ of the mixture into the prepared tin using a lightly floured spatula as the mixture is a little sticky. In a bowl gently combine the strawberries, cornflour, chopped whole almonds and 1 tablespoon of sugar. Evenly spread over the mixture in the tin. Lightly flour your hands to help you crumble the remaining mixture over the top in small pieces. Put in the oven and bake for 15 minutes. Turn the tin and bake for a further 8–10 minutes until browned. Leave to cool in the tin before cutting into bars.

Kathy Paterson

Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist.

www.kathypaterson.co.nz

Strawberries ‘n’ Honey Syrup

Chill strawberries in syrup overnight in the fridge, as they are truly delicious when eaten cold straight from the fridge.

SERVES 4

¼ cup honey ¼ cup water 250g punnet strawberries, hulled a few mint leaves, torn if large

Put the honey and water in a small saucepan and bring to a simmer over low heat. Simmer for about 5 minutes then remove from the heat and set aside to cool.

If large, cut the strawberries in half and place in a bowl along with the mint leaves. Pour over the honey syrup, cover the bowl and put in the fridge to chill before eating. Serve for breakfast with yoghurt or try a few on your porridge along with some of the honey syrup.