I was a purist when it got here to strawberries – I might by no means see the purpose of mixing one thing so heavenly with every other ingredient however cream – however I’ve changed into one thing of a liberal since discovering that, when paired with different substances which might be additionally candy and sharp, they make a wedding that’s extra delectable and thrilling than the sum of its 2 elements. So, as of late, I’m very happy to combine the likes of tomatoes, watermelon or rhubarb with my punnet of strawberries, and watch the magic occur.
Watermelon and strawberry granita (pictured above)
I’ve known as this a granita, as a result of it’s no-churn and never fully easy, however it’s extra like a sorbet, actually. It’s extremely refreshing, and the right finish to a summer time meal if you’re too full or scorching to deal with a wealthy dessert, however nonetheless want a candy hit. Transfer it from the freezer to the fridge for 5 to 10 minutes earlier than serving, to make it simpler to scoop.
Prep 10 min
Cook 10 min
Freeze 5 hr
½ small seedless watermelon, peeled, flesh lower into 2cm chunks (350g web weight)
150g ripe strawberries, hulled, roughly chopped
5g makrut lime leaves, stalks eliminated, then blitzed in a spice grinder (or very finely chopped)
4 limes – finely grate sufficient pores and skin to get 2 tsp zest, then juice 2 to get 3 tbsp; lower the remainder into wedges, to serve
2 tbsp vodka
2 tsp caster sugar
Put each fruits in a big container and freeze till strong – about 2 hours.
Meanwhile, put two-thirds of the makrut lime leaves in a small saucepan with the glucose, lime juice and zest, and vodka, and gently warmth on a medium flame till the glucose has melted and is heat. Leave to infuse, ideally for not less than an hour, then reheat till heat and runny. Pass by way of a fine-mesh sieve, and discard the bits of lime leaf. Put the frozen fruit and makrut syrup in a blender, and blitz till easy and slushy.
Transfer the whole lot to a container, cowl with a lid or clingfilm, and freeze till agency – about 3 hours. Meanwhile, combine the remaining shredded lime leaves with the caster sugar. Serve the granita with a bit of lime sugar sprinkled on high and lime wedges alongside.
Tomato, strawberry and basil salad
The solely time concerned right here is within the marinating of the onion in lemon and vinegar to create probably the most good dressing. After that, all you must do is toss the whole lot collectively on the final minute (this salad doesn’t take kindly to being left to sit down round) and serve with grilled fish or a variety of equally summery snacks.
Prep 10 min
Pickle 1-2 hr
Cook 5 min
Serves 4 as a facet
1½ tbsp white-wine vinegar
1 lemon – finely pare off 3 vast strips of peel; then juice, to get 1 tbsp
1 tsp caster sugar
Salt and black pepper
½ massive purple onion, peeled and finely sliced on a mandoline
350g medium vine tomatoes, roughly lower into 4cm items
150g strawberries, hulled, lower in 1/2 lengthways, then into 5mm-thick slices
5g basil leaves, roughly torn
2½ tbsp olive oil
Whisk the vinegar, lemon juice, sugar and a quarter-teaspoon of salt in a small bowl, then add the onion and lemon peel, and go away to pickle for not less than an hour, ideally 2 or longer, stirring a few instances.
Make the salad simply earlier than you’re able to serve. Put the tomatoes in a sieve set over a big bowl and go away to empty for 5 minutes. Meanwhile, drain the pickled onions, reserving the pickling liquid to make use of within the dressing. Remove and finely chop the lemon peel.
Put the strawberries in a bowl with the drained tomatoes and add three-quarters of the onions, three-quarters of the basil, 2 tablespoons of pickling liquid, the oil and a quarter-teaspoon of salt. Stir gently, then switch to a big, shallow bowl. Arrange the remaining pickled onions and basil on high, then scatter with the chopped lemon peel. Finish with grind of black pepper and serve directly.
Strawberry and rhubarb custard slice
Claudine Bouldstridge, who has been testing my recipes for years, dubbed this her “last dinner dish”. I secretly agree. Use shop-bought candy shortcrust pastry to save lots of time, in the event you want.
Prep 8 min
Chill 1 hr (provided that you make the pastry)
Cook 1 hr 50 min
For the candy pastry
200g plain flour, plus additional for dusting
25g caster sugar
110g fridge-cold unsalted butter, lower into 2cm cube
⅓ tsp salt
1 tsp finely grated lemon zest
⅓ tsp white-wine vinegar
1-2 tbsp ice-cold water
For the fruit
200g strawberries, hulled and halved
200g rhubarb, lower into 3cm-long items
90g caster sugar
For the custard
4 egg yolks
2 tsp cornflour
60g caster sugar
2 tsp vanilla essence
500ml double cream
Put the primary 5 substances for the pastry within the bowl of a meals processor and blitz for a minute, till it’s the consistency of nice crumbs. Add the vinegar and water (begin with a tablespoon and add extra in the event you want it) and blitz once more for 10-20 seconds, till the dough begins to come back collectively. Tip out on to a piece floor, form right into a ball, wrap in clingfilm and refrigerate for about an hour.
Heat the oven to 180C/350F/gasoline 4. On a evenly floured work floor, roll out the pastry right into a 2cm-thick rectangle about 32cm x 20cm. Carefully elevate right into a fluted rectangular tart tin that’s 16cm x 28cm with 3cm-high sides. Press the pastry into the corners and sides, permitting any extra to hold over the sides, then line with baking paper. Fill with baking beans (or raw rice or pulses) and bake for 25 minutes, till the sides of the pastry are golden brown. Remove the beans and paper, and bake for about 12 minutes extra, till the bottom can be golden brown. Remove from the oven, trim off any overhanging pastry and go away to chill.
Turn up the oven to 200C/390F/gasoline 6. Mix the strawberries and rhubarb with the sugar and put in a 16cm x 28cm ovenproof dish: you need the fruit to suit snugly. Bake for 12-13 minutes, till the sugar has melted and the fruit has softened however nonetheless retains its form. Set apart to chill down, then switch two-thirds of the fruit (however not the cooking juices) to the pastry case, arranging it randomly. Set apart the remaining fruit and juices: you must have about 80ml juice. Turn down the oven to 170C/335F/gasoline 3½.
For the custard, put the egg yolks, cornflour, sugar and vanilla essence in a big bowl and whisk easy. Gradually whisk within the cream till mixed, then tip right into a jug. Carefully pour the custard over the fruit, then bake for 30-45 minutes (timings will rely in your tart tin: a spherical tart will take longer to prepare dinner than an extended 1, for instance), till the custard has set and turned golden brown in locations on high.
Remove from the oven, go away to chill, then switch to the fridge to sit back. Just earlier than serving, take away the tart from its tin, spoon the reserved roast fruit and some tablespoons of the syrupy juices lengthways down the centre, and serve.
Yotam Ottolenghi from theguardian.com