From The
Country Cookbook, Belinda Jeffery, Lantern, 2010.
Strawberries are plentiful at the moment—and
cheap—so it’s always good to find recipes that can enhance the strawberry but
not change its basic nature. I generally turn to Belinda Jeffery when I’m
looking for inspiration as she usually does not disappoint.
For these drunken strawberries a punnet was
sliced and placed in a bowl with a tablespoon caster sugar and a tablespoon
Grand Marnier. These were left to soak a little while the cream was prepared.
I quickly made a praline with pecans. When it
was time to eat the strawberries, ½ cup cream was beaten until nicely thickened
and 2 tablespoons of the praline crushed until fine were folded in. It was
served on the berries with a couple of pieces of praline.
A good and easy dish: the strawberries
enlivened with a little alcohol and with a cream with crunch. We had it again
the following night.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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