The third strawberry recipe is one for the adults, though a version could be made for the younger ones by omitting the rum. I looked at several recipes before just having a go to see what would work. To get the sugar to dissolve, I used icing sugar. To ensure it is gluten-free, make sure to check that if you are using an icing mixture, that the starch is corn cornstarch and not wheat cornstarch.
100 g ice cubes
1 punnet (250 g) strawberries (cut up)
100 g rum
20 g lime juice
36 g icing sugar/mixture (adjust to your own taste)
- Add to a blender or thermocooker and blend until mixed. For the Bellini I think I did speed 10 for 10 seconds. Repeat if needed.
For an alcohol-free version you could use rum essence, or just omit and use some soda water or lemonade (but omit the added sugar). As always, please drink responsibly.
Here is the second of the strawberry recipes – Strawberry Jam. I wan’t sure how much of each ingredient to use as most recipes I have found use an apple to set the jam. I wanted to avoid using the apple as my mum isn’t able to eat apples but can tolerate a small amount of strawberries. I ended up guessing the ratio and my jam came out okay, though I have modified the recipe to cook it a little longer as I would prefer it a bit firmer. I was busy at the time of making it and didn’t check it using the cold saucer method but I’ve indicated it below to help with determining if the jam is set.
500 g strawberries (cut up)
250 g sugar
25 g of Jamsetta (pectin)
- Place the strawberries into a thermocooker (I use a Bellini) and do speed 4 for 10 seconds or until the strawberries are roughly chopped. If using a stovetop method, cut the strawberries finely or you could pulse in a food processor/blender until roughly chopped.
- Heat at speed 1, 100 C for 5 minutes. For stovetop, bring to the boil.
- Add the sugar and Jamsetta and mix well. In the Bellini, speed 4, 10 seconds.
- Cook for 20 minutes, speed 1, 100 C (or boil on the stovetop). For the jam above I only did 10 minutes, but I think it needed longer. It’s possible that 15 minutes would have been enough.
- Keep a saucer in the freezer and when the cooking is finished, check the jam is done. Place a small amount of jam on the saucer and return to the freezer for 2 minutes. Remove and check. If the jam is wrinkly it is set.
- Pour into hot, sterilised jars and seal immediately.
I had clean jars that had been washed thoroughly. While the jam was cooking I put boiling water into the jars and lids to heat the jars and help to sterilise. The jars were jam jars from store bought jam so were okay with the boiling water, but please take care when putting hot water into a cold jar. After putting the jam in I sealed the jars and left them on the benchtop to cool. I found they sealed themselves as they cooled. I put them in the fridge but if you want to store in the pantry, I suggest you sterilise them in an oven first before using. Here are some links to help.
We’ve had a bumper crop of strawberries here in Australia but sadly, some people have been sabotaging them by placing needles into the strawberries. This has caused the start of a campaign to buy more strawberries to support the farmers. The only thing to be careful of is to cut the strawberries up first to ensure there are no foreign objects present. Cut them up, don’t cut them out is the tagline so this is the first of three recipes using strawberries. First, the vegan recipe for strawberry ice-cream and then the dairy one underneath.
320 g tin of coconut condensed milk (I use the Panaroo one available from the Asian section of Woolworths)
400 g tin of coconut cream (I use the Aldi version which has no thickeners in it)
500 g fresh strawberries (please cut them up first)
1 tablespoon vanilla
- Place all ingredients into a blender or thermocooker and blend thoroughly.
- Place into a freezer safe container and freeze until set.
You don’t need an ice-cream maker to set this ice-cream as it will set without ice crystals. It does set very firmly. If you want a softer ice-cream, add more vanilla or add some alcohol to the mix (e.g. rum) which will prevent it from freezing so hard. You need to leave it on the bench a while to soften before scooping. Another idea is to freeze it into small muffin sized silicone moulds so that it is already portioned out for easy removal. You can also make this ice-cream using other fruit. I often make mango ice-cream this way.
600 g thickened cream (or pure cream) Ensure it has no gluten thickeners in it.
400 g tin of sweetened condensed milk
500 g strawberries (cut up)
1 tablespoon vanilla
- As for the vegan version above
I’ve posted a strawberry mousse recipe previously but it was a gluten and egg free version which contained dairy. Strawberries are in season here in Brisbane at the moment and very cheap, so I thought I’d have a go making a mousse that was also dairy-free. It is not vegan as it contains gelatine. I recently bought some agar agar powder to have a go with but I’m not sure how to substitute it for the gelatine. I’m told that it will have a very different texture. I’ll have a try sometime. Here’s the recipe:
500 g (2 punnets) strawberries
60 g sugar
3 teaspoons gelatine powder
60 g hot water
250 coconut yogurt (check to make sure there are no gluten-containing thickeners, also check that it is dairy-free) I used the Cocobella brand that I bought from Woolworths.
300 ml coconut cream (refrigerated in the can)
- Sprinkle the gelatine over the hot water and allow to soften.
- Hull and chop strawberries and puree in a blender. In a Bellini thermocooker I put them in whole and do speed 8 for 10 seconds.
- Add the sugar to the puree and heat in a medium sized saucepan until the sugar is dissolved. In the Bellini do speed 1, 90 C for 5 minutes. Remove from the heat and stir in the gelatine (speed 4, 6 seconds on the Bellini). Allow to cool.
- While the puree is cooling, whip the coconut cream with hand mixers until the cream doubles in volume. It won’t be as stiff as whipped dairy cream, but it will be aerated.
- Mix the yoghurt with the puree (speed 4, 5 seconds on the Bellini) and then fold in the whipped coconut cream.
- Refrigerate until set.
Strawberries are starting to be in season here and last Friday they were very cheap at my local shop, so it was time to pull out an old recipe. I made the mistake of doubling the recipe but forgetting to double some ingredients! It still worked out fine, but I used only 2 teaspoons of gelatine and I think it really needed 3. I know that some followers wouldn’t like to use gelatine, but you could perhaps try agar agar instead. I keep meaning to give agar agar a try one day to see how it compares with gelatine. Meanwhile, here’s the recipe:
500 g (2 punnets) strawberries
40 ml orange juice
40 g sugar
3 teaspoons gelatine
60 ml hot water
250 g Greek yogurt (or natural yoghurt) – check to make sure there are no gluten-containing thickeners
300 ml thickened (whipping) cream – again, check to make sure there are no gluten-containing thickeners
1. Sprinkle the gelatine over the hot water and allow to sit to soften.
2. Hull and chop strawberries and puree in a blender.
3. Add the sugar and orange juice to the strawberry puree in a medium sized saucepan and heat over medium heat until the sugar is dissolved. Remove from heat and stir in the gelatine. Allow to cool.
4. Whisk in the yoghurt.
5. Beat the cream until the soft peak stage then fold into the mixture.
6. Refrigerate until set. This will take at least a few hours.
I saw this fabulous picture on Facebook recently and just had to have a go at making something like it. I haven’t followed the recipe given there but used one that I’ve had for years. Yummy, chewy brownies with strawberry cream!
185 g chocolate (I used milk chocolate)
125 g butter
80 ml water
175 g caster sugar
150 g gluten-free plain flour
2 teaspoons Orgran No Egg (or use EnerG) – If you can eat eggs use 2 eggs and omit the water above
1 cup walnuts (optional – I didn’t use them this time)
1. Grease and line a 20 cm square cake pan.
2. Melt butter and chocolate with the water over low heat.
3. Stir in sugar and mix well. (If using eggs, add them here)
4. Sift the flour and No Egg powder together.
5. Stir in flour and walnuts and mix really well to avoid lumps of flour.
6. Pour into the pan and bake at 160 C fan-forced (180 C/350F conventional oven) for 40-45 minutes.
7. When it has cooled to room temperature, remove the brownie and place on a cutting board. Cut out hearts using a heart cutter. Place the hearts onto a plate and refrigerate to become firmer. Keep the leftover bits for nibbles.
1. Whip 200 ml of thickened cream until quite thick. Blend 100 g of strawberries and mix in with the cream (reserve a little for the plate if you like).
2. Place some strawberry puree on the serving plate. Place 3 hearts onto the plate. Pipe strawberry cream onto the hearts.
3. Place a heart brownie on top and dust with icing sugar.