<![CDATA[Strawberry Fields Foods - Recipes/Blog]]>Mon, 29 May 2017 00:42:20 -0700Weebly<![CDATA[Parma Ham wrapped Asparagus Spears]]>Tue, 10 May 2016 15:00:02 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/parma-ham-wrapped-asparagus-spears
We love asparagus and when it is in season there is nothing better than these parma ham wrapped asparagus spears grilled over hot coals. 

We strongly recommend a grill cages for the BBQ, you can chuck everything in them from hallumi (yes please) to vegetables or shellfish as well as these scrumptious spears! 

Parma ham
Asparagus spears
Ground Black Pepper

You will need an equal number of slices of parma ham and asparagus. Grind a bit of black pepper over the ham and then wrap each spear in a slice. 

Pop onto the BBQ, until the parma ham starts to crisp, normally only 5-10 minutes. You don't want to burn your lovely asparagus! 

This makes for a perfect starter, or to be honest these beauties would make a fantastic main course dipped into a whole baked Camembert served with crusty homemade bread. 

<![CDATA[Jam Meringue Biscuit Pie Cake ]]>Sun, 03 Apr 2016 17:33:58 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/jam-meringue-biscuit-pie-cakeWe really didn’t know what to call this recipe, a tart, a pie, a biscuit, a smore?!? We still don’t! It is in fact a big pillowy light meringue layered on top of delicious desiccated coconut and raspberry jam with a beautifully nutty cookie base. It might sound a bit technical but its really very easy to do and comes together quickly, and most importantly is absolutely delicious! Definitely one we will be pulling out time and time again for friends. 
100g ground almonds
150g wholemeal flour (can be substituted for ground almonds if avoiding flour)
1 tsp baking powder
pinch salt 
150g coconut oil
100g coconut sugar (can be substituted for light soft brown sugar if preferred) 
1 large egg 

9 tsp raspberry and apple jam
3 tsp desiccated coconut

4 egg whites
100g caster sugar 

Preheat your oven to 170C (fan). 

Blitz the coconut oil, coconut sugar and egg together in a food processor. 

In a separate bowl combine the almonds, flour, baking powder and a pinch of salt. Stir wet ingredients into the dry ingredients using you hands to bring the dough together towards the end. 

Line a loose bottomed tart tin with greaseproof paper and grease with a little oil. Press the cookie dough into the base of the tin and bake for 5 mins. 

Remove from the oven and dollop nine teaspoons of jam around your tart dish. We went eight teaspoons around the outside to ensure every slice has some jam filling plus a bonus one in the middle. Sprinkle all over with the desiccated coconut and return to the oven for 10 minutes. 

Meanwhile whisk the four egg whites together in a stand mixer until soft peaks begin to form, slowly add the sugar whilst the mixer is running. When you have reached the perfect soft peak consistency for meringues turn of the mixer and spoon the meringue mix into a piping bag. 

Pipe small rounds of meringue all over your cookies dough base. Return to the oven for a further fifteen minutes. (If you want to make it easier don’t worry about piping the meringue simply spread on top using a palette knife.) 
Remove from the oven and leave to cool for five minutes before sliding the edge of the tart tin away using an upturned bowl. Pull back the greaseproof paper from the sides of the meringue so that they do not stick and leave to cool on a wire rack for twenty minutes before removing the base of the tart tin and the greaseproof lining paper from the bottom. 
<![CDATA[Marmalade Marinated Chicken]]>Tue, 22 Mar 2016 19:46:53 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/marmalade-marinated-chicken
Marmalade marinated chicken is the perfect recipe if you have lots of friends and family to feed at the weekend. It will undoubtedly keep everyone happy with tender meat, crispy chicken skin, colourful vegetables and of course that punchy marmalade marinade. We used our own Three Fruit Marmalade, with its lovely contrasting flavours of lemon, orange and ruby grapefruits, providing the perfect mix of sweet and sharp to the dish. Let us know what marmalade you go for? 

1 jar marmalade (220g)
3 tbsp wholegrain mustard
1/4 lemon juice 

8 chicken legs
300g mini peppers or 3 whole large peppers
2 red onions
3 courgettes
oil (coconut/olive - your preference) 

Serves 4-6

In a small bowl prepare the marinade by combining the marmalade, wholegrain mustard and the juice of quarter of a lemon. 

Chop the peppers, onions and courgettes and place into a large bowl with the chicken legs. Spoon the marinade over the chicken and vegetables mixing until well covered. Leave to sit for ten minutes whilst the oven heats up to 180C fan. 

Warm some oil (we used coconut) in two large baking tray before placing the chicken legs skin side up into the trays, four per tray. Leave the vegetables to sit in the marinade whilst letting the chicken get a head start in the oven for 15 minutes. 

After 15 minutes add the vegetables to the trays around the chicken and return to the oven for 25-30minutes. By this point the chicken skin should be lovely and crispy and the marinade glistening.  
<![CDATA[Pear & Vanilla Muffins ]]>Fri, 11 Mar 2016 09:11:47 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/pear-vanilla-muffins
I am really excited to share these with you for two reasons. Firstly because they are dairy free and you definitely would never know. Secondly because they use my favourite jam of all time. Yes ALL TIME (not an exaggeration)! I can say this confidently having made thousands of batches of jam in a variety of flavours and none, none, come close to our Pear & Vanilla Extra Jam. Quite frankly if you haven’t tried the stuff now is the time, your toast habits will never be same again, be warned. 

175g Pear & Vanilla Jam
150g coconut oil
50g coconut sugar
200g wholemeal self raising flour
2 eggs

Makes 9 

Warm the coconut oil, coconut sugar and Pear & Vanilla Jam in a saucepan over a very low heat until melted and smooth. Pay close attention to this and keep stirring, you do not want it to bubble or boil. As soon as the mixture has come together remove from the heat and beat in the eggs and the flour until fully combined.

Spoon into muffin cases and bake at 180C for 15-20 minutes until risen and golden. 
<![CDATA[Lemon & Lime Olive Oil Cake ]]>Wed, 02 Mar 2016 19:05:28 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/lemon-lime-olive-oil-cake
This is an excellent cake for anyone currently avoiding dairy as it relies on olive oil for the fat. We have made this with both Olive Oil and then with Extra Virgin Olive Oil, each absolutely delicious. However if sceptical go for regular Olive Oil as you get very little of the taste and all of the lovely citrus shining through! If refined sugar worries you, you can very easily substitute the caster sugar for coconut sugar, although we would be wary of subbing the white flour for wholemeal as it may make the cake a bit heavy! Do let us know if you have a go at any variations.
5 eggs (5 yolks and 4 whites)
150g caster sugar
175ml olive oil
150g plain flour
2 limes
1 lemon

Start by separating your eggs, five yolks into one bowl and four whites into another. Put the spare egg white aside. 

Beat 100g of the sugar in with the five egg yolks until light and creamy. Then slowly add the olive oil a bit at a time whilst beating continuously until you have a smooth batter. 

Zest the lemon and the limes and mix the zest with the flour and set aside. Add the juice of one lemon and one lime to the batter and beat until combined.

Next mix the flour and zest into the batter slowly and gently. 

Whisk your four egg whites until foamy before adding the remaining 50g of sugar and whisking until you have soft peaks. 

Fold just half of the egg whites into your cake batter, when fully combined add the remaining half and fold i until fully combined. 

Spoon into an oiled 7inch springform cake tin, sprinkle with a good pinch of sugar and bake for 40-45 minutes at 170C (fan).  
<![CDATA[Jammy Dodger Shortbread Biscuits]]>Tue, 23 Feb 2016 09:28:36 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/jammy-dodger-shortbread-biscuits
These are really indulgent treat and perfect if you have friends popping over as the recipe makes 12 big biscuits. The trick is to handle the shortbread biscuits really gently when out of the oven as they can be quite fragile until cool. We really hope you enjoy them!

1 jar Strawberry Fields Foods jam
250g plain flour
200g butter
100g icing sugar
2 egg yolks

pinch of salt

Makes 12

Prep: Food Processor: 
If you have a food processor then it really is a case of putting in all the ingredients apart from the egg yolks and blitzing until you have a breadcrumb consistency. Once you have the breadcrumbs add the two egg yolks and blitz until the dough starts to come together to form a ball. Turn off the processor and turn the dough out onto a work surface and bring together into a flattish round ball of dough. 

Prep: By Hand:
Very similar to the above method, combine all of the dry ingredients into a large mixing bowl and then rub in the butter using your fingertips until the mixture resembles breadcrumbs. Once you have the breadcrumb consistency add the two egg yolks, mixing with a knife at first and then your hands to bring the mix together to form a flattish round ball of dough. 

Pop the ball of dough in the fridge for half an hour.

Then roll your dough out on a floured work surface to a thickness of about 4mm. Cut out your rounds, this recipe should make 24 circles about 8cm across. Then using a smaller circle cutter make a hole in the centre of half of your biscuits. 

Place onto greased baking trays (you may need to bake in batches) and bake for 10-12 mins at 170C.

Transfer to a wire rack and once cool spoon a teaspoon of jam into the centre of all the biscuits without the holes. We used Summer Fruits Extra Jam. Gently place the biscuits with the holes in on top of the ones covered in jam. 

<![CDATA[Dreaming of the Dordogne]]>Mon, 07 Sep 2015 10:12:45 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/dreaming-of-the-dordogne
This is not the first french blog post on here and I doubt it will be the last! See previous here and here. we just love France; the food, the people, the culture and with family to visit we’re sure you will forgive us for frequenting our nearest neighbour so often!

Back in the Dordogne again, rather than give you detailed posts about specific places to visit (cough cough Castlenaud) this is a bit a photo dump! Yes I did get a bit snap happy with our new(ish) camera and here are some of my favourite shots.  

Number one, above, is actually the view from a restaurant (oh yes!! lunch with that view) in Domme, possibly one of the Dordogne's most picturesque villages! Visit on a Thursday and the local farmers market will be in town, perfect for picking up a saucisson or two, or three...
Lovely bunches of grapes overhanging cobbled pavements, could you feel anymore continental? 
I have a weakness for French doorways, so beautiful, the stained glass in this one above was exquisite. 
You can't visit France and not check out at least one Chateau! Above and below are views from Chateau Benyac. Medieval architecture to dream of set against rolling hills...
Speaking of architecture, Sarlat, the regions largest town is packed full of interesting examples, hundreds of years old. 
Oh look....another perfect French doorway. 
Having a baggage allowance to think of, we probably should have avoided the quaint little shops lining the cobbled streets, however our willpower is not that strong and where else are you going to find such beautiful artisanal goods?!
Highlight of the trip = being told our French was good and that he understood every word, following a conversation with the market seller armed with our favourite treat; proper french nougat! I am not kidding when I say that my hand luggage on the way home was 80% salted caramel nougat. 
For the first time, we were visiting in peak tourist time, which meant that Sarlat came alive at night. It was so romantic wandering about the cobbled streets, lit by lanterns with the sound of street musicians around every corner. 
So you sold yet? Next holiday destination Salat? Domme? Anywhere in the Perigord?! Here is one last snap to try and convince you. 
See you there next summer!
<![CDATA[Avocado Bruschetta]]>Sat, 29 Aug 2015 08:42:12 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/simple-sunny-afternoon-snacks
We loving having these bruschetta as a mid-morning snack, they are so easy to whip up and the tomatoes can easily be substituted with gherkins or finely sliced mushrooms depending on what you have in the fridge. Packed full of flavour, we like to have ours on homemade sourdough, but you can use your preferred choice of bread. 

To serve two:
2 avocados
150g tomatoes
4 slices bread
olive oil
1 clove garlic
handful coriander
1 lime
1 chilli
splash balsamic vinegar
2 spring onions
To prep the tomatoes cut your tomatoes into small chunks, we used cherry tomatoes and quartered them and throw into a bowl with some finely chopped coriander, a pinch of salt, a few grinds of pepper and a splash of balsamic vinegar. Stir and put to one side. 

Next up avocado! Scrape out your avocado into a bowl and mash gently with the back of a fork. Finely chop a chilli and a couple of spring onions adding these to the mix with the juice of half a lime. Give it a stir together and turn your attention to your toasts. 

Switch your grill on and add a clove of chopped garlic to a tablespoon of olive oil and brush over the slices of bread before popping under the grill to brown. 

Once nicely toasted on both sides add your toppings! We went tomatoes first with avocado piled on top. But if you are really hungry you could always throw in a few extras or even top off with a poached egg.  

Let us know below if you do try any interesting combinations. 
<![CDATA[Simple Scones ]]>Fri, 14 Aug 2015 07:16:06 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/afternoon-tea-week
We called this recipe simple for a reason, because it really is. It is a plain, traditional, very basic scone recipe and exactly what you need if you are after a traditional afternoon tea type scone. The key is a lovely light scone slathered with clotted cream and lashings of jam. And the best part is you can whip these up in half an hour, perfect! 
220g self raising flour
50g butter
20g caster sugar
150ml milk
pinch of salt

As usual you're going to need to pre-heat your oven to 220C and prep a baking sheet, greased and lined! 
Then you want to mix your flour and salt together and rub in the butter. 
Stir in the sugar and then add the milk to make a dough, give it a gentle knead with your hands before you turn out on to a floured work surface.
You can use a rolling pin to flatten out the dough, but I generally find it easier with just your hands! Simply flatten out to about a 2cm thick and use your cutter to cut into rounds.
If you don't have a cookie cutter, you can simply chop the dough and make into square scones.
Place onto your baking sheet and brush with milk to give a lovely glaze and then pop into the oven for 12-15 minutes until golden!
<![CDATA[Almond & Pecan Granola]]>Mon, 04 May 2015 14:37:10 GMThttp://strawberryfieldsfoods.co.uk/recipesblog/almond-pecan-granolaI love this granola. I have told so many people about it and forced so many friends to try ‘just a spoonful’ that the recipe is now in demand. It’s so simple, we are just going to use pairs of everything, two types of nuts, two types of seeds, etc. You get the idea. 
Normally when I make granola it’s a cup of this and a cup of that but this time I meticulously weighed out each cup of ingredient so we had the measurements in grams. I have left the cup measurements in brackets as it is incredibly easy to make this recipe simply armed with one cup! 
3 tbsp coconut oil (1/2 cup)
3 tbsp date syrup (1/2 cup) - if you can't get date syrup you could always swap for maple syrup.
150g oats (1.5 cups)
50g wheat bran (1/2 cup)
200g almonds and pecans (1.5 cups)
50g pumpkin and sunflower seeds (1/2 cup)
25g desiccated coconut (1/4 cup)
2 tbsp milled linseed - optional
1 tsp ground ginger
2 tsp ground cinnamon 
100g dried apricots and dried dates (1/2 cup) - you can substitute for your favourite dried fruits, but this is a really tasty combination.
First off you need to pre-heat your oven to 130C and get your ingredients into the bowl. 

Chop your pecans and almonds to a consistency you’re happy with, I like them quite chunky and rough but if you prefer smaller pieces you could always pop the nuts into a food processor and blitz for a minute or two. Then throw into a large mixing bowl with your oats and wheat bran, your sunflower and pumpkin seeds, spices, milled linseed and desiccated coconut.
Warm the coconut oil in a large baking tray for a couple of minutes in the oven. When melted remove from the oven and pour the date syrup into the pan, mixing the two. Pour the syrup and coconut mixture into your mixing bowl and stir with a wooden spoon. When everything is nicely coated, tip the mix into the baking tray and lightly press down with the back of the wooden spoon. 
Pop the granola into the oven for a total of 30 minutes, stirring every ten minutes. This is really important as you don’t want the top of your granola to burn. 

After 30 minutes remove from the oven and stir in your dried fruit. Leave to cool before storing in an airtight jar or container. This keeps well for a few weeks, but I doubt you will be able to make it last that long!