Allotment Glut – Strawberry Time

My first strawberry of the summer.

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It’s never long before I have more strawberries than I can easily cope with. In the last week I have picked about 6kg from our badly overgrown strawberry patch. They grow despite me, not because of me.

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I have no idea what variety they are but they don’t keep very well and actually, they don’t have the best flavour when eaten ‘raw’. They make good jam though and I have some steeping in sugar ready to make strawberry conserve later today.

Last week while the country was enjoying a 30C heatwave was NOT the time for making jam. Instead I decided to go back to a recipe I haven’t made for a very long time – Hugh Fearnley-Whittingstall’s strawberry granita. Since I bought a mouli attachment for my Kenwood mixer this recipe has become even easier – no more pressing all the fruit through a sieve. Last time I made this I did as the recipe suggested and froze it all together, serving it by scraping it into piles of red crystals with a fork. That got a bit tedious after a while though so this time I froze the mixture into ice lolly moulds and the first batch has disappeared already.

Here is what to do. Mash and sieve (or put in your mouli) 1kg of hulled strawberries. Mix in 200g of icing sugar and the juice of a lemon. That’s it. Just freeze the mixture in whichever way you prefer.

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Of course, you then have the challenge of getting the lollies OUT of the moulds. I’ve been dipping mine, briefly, into a cup of boiling water and then squashing them gently. That seems to have worked.

Today I made a second batch of this mixture. Despite buying a second set of lolly moulds I still had a bit of strawberry juice left over.

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It made an awesome milkshake. Just what the doctor ordered for my littlest person who is at home with a raging temperature. Since strawberries are very high in vitamin C it might just help to fight off whatever virus is bugging him.

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What to do with left over egg whites?

Last week I finally made some gooseberry ice cream. The recipe I use calls for egg yolks, but not the whites. Unfortunately I miscalculated the quantities I was making so when all the ice cream was packed away in the freezer, I had eight egg whites to use up.

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Lemon meringue pie? Making a pastry case is too much effort.

Lots of egg white omelettes? Nice, but no good if you want to use them all up at once.

Angel food cake or some other whipped cake? Apparently the egg whites need to be at room temperature for a good result and mine were chilled.

Coconut haystacks? Just the thing, quick, easy and I happen to have bought a large amount of desiccated coconut recently.

This recipe is from a children’s cook book we were given a few years ago. I don’t feel too guilty about repeating it as it is a pretty generic, basic recipe. It does lend itself to baking with children because the whisking and mixing are pretty straightforward.

Coconut Macaroons

The basic ingredients are egg white, caster sugar and desiccated coconut.

I will give you the quantities for one egg white and you can multiply it up depending upon how many you need to use up.

1 egg white, 35g caster sugar, 70g desiccated coconut. This should make about seven.

Whisk the egg white until it forms stiff peaks. Whisk the caster sugar in a third at a time. Your mixture should now be quite shiny. Gently fold in the coconut using a metal spoon and a figure of eight motion trying to keep as much air in the mixture as possible.

Mould the mixture into heaps using an egg cup, removing them with a tea spoon. They should hold their shape well when cooked so you can fit quite a few on a baking tray at a time. We bake ours on a good quality non-stick tray but you could line a regular tray with some parchment. In either case a very light coating of oil will reduce the risk of them sticking.

Bake them for 15 minutes at 140C or gas mark 3. They should be golden brown on top when done. Lift them off using a spatula or palette knife and place them on a cooling rack.

coconut haystacks or macaroons

When they are cool, melt some chocolate by breaking it up and placing it in a bowl resting on top of a pan of boiling water. Either dip the macaroons into the melted chocolate so that half is covered or drizzle them with lines of melted chocolate.  Leave to cool again on a piece of greaseproof paper.

coconut haystacks macaroons chocolate

Enjoy as a gluten free treat with your coffee.