Archive of ‘strawberries’ category

Perfect Pancakes

Happy Pancake day to all our readers and followers. We’d thought we’d share our simple pancake recipe with you. We love ours simply with a little lemon and a sprinkle of sugar… how do you eat yours?

Ingredients 
110g plain flour 
Pinch of salt 
2 eggs 
½ pint of milk (can use half water and half milk) 
Selection of your favourite toppings
 Method 
- Sieve the flour and salt into a bowl; add the egg 
- Add ¼ of the milk and stir carefully with a wooden spoon, beat the mixture until it is smooth and then let it stand for 15mins 
- Slowly add and beat together the rest of the milk and then use an egg whisk to get air into the mixture – Into a small pan add a dessert spoon of oil and heat until you can see steam rising faintly, pour the mixture on to the pan so that it covers the whole area in a thin layer 
- Cook for 2mins each side 
- And then sprinkle with your favourite toppings. 

Perfect Pair

Some foods just go perfectly together, like cookies and milk, jelly and ice cream, macaroni and cheese…. 
So we were excited to see these clever pantone prints from graphic artist Dschwen, who clearly knows a thing or two about perfect food pairs!

It’s an ongoing project, so check out #pantonepairings. 

What’s your favourite?

Valentine Tarts

Valentine’s Day is pending and there is no doubt that there is no better opportunity to use a bit of creativity and show your love for someone special! For those who like the cute, crafty and sweet things, try making your special someone peanut butter chocolate spread Valentine tarts. Decorated with heart-like strawberries on some pretty paper will make a very pretty edible gift!


Ingredients
225g Butter crust pastry mix
Jar chocolate spread (can be any but we recommend Nutella)
Jar peanut butter
Strawberries (cut in half)
Edible gold spray
Method
-       Heat oven 180C
-       Make the pastry as the packet manufacturer instructs
-       Then sprinkle the surface with flour and roll out the pastry so that it is quite thinly but not too thin!
-       Use heart pastry cutter to cut out the tarts then use your thumb and make a deeper imprint as deep as you would a jam tart and fill each case with baking paper and rice to hold in place
-       Put in the oven for 20mins
-       Spread the base thickly with peanut butter then layer on top the yummy chocolate spread
-       Bake extra 10mins or until crust is golden
-       Take out the oven and allow to cool
-       Spray gold and serve with cut strawberries and cream

By Melodie Walter

Strawberry Semifreddo

So it seems like summer is starting to get underway here in the UK (not that we want to jinx anything!) and here at Cellardoor HQ we’ve been starting to think of yummy treats to help cool us off – and this yummy frozen strawberry dessert is one of our faves! 
Ingredients
500g (1lb 2oz) strawberries, hulled  – plus a 
few extra (whole), for decoration 
3 eggs 
2 egg yolks 
1tsp vanilla extract 
200g (7oz) caster sugar 
400ml double cream 
biscotti, to serve
Method
- Line a loaf tin or small brownie pan with non-stick baking paper.  
- Halve the strawberries and crush with a potato masher to make a chunky purée.  
- In a large glass or heatproof bowl, add the eggs, yolks, vanilla and sugar.  
- Place over a saucepan filled with 1 inch of water. Using an electric whisk, beat the mixture over the simmering water for 4 minutes. Remove and continue to whisk until thick, frothy and completely cool.  – Whip the double cream and fold into the egg mixture along with half of the strawberry purée.  
- Spoon some of the strawberry mixture into the bottom of the tin and then cover with ¼ of the semifreddo. Cover with more of the purée and repeat until it’s full. 
- Freeze covered for 4-6 hours until frozen. When ready to serve, cut into thick slices or spoon out with an ice-cream scooper. 
- Serve with little biscotti and extra strawberries.