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Article: Food & Drink: Simply irresistible Mark Hix shows how to whip up an elegant strawberry feast, without the fuss. Photographs by Jason Lowe
- Article from:
- The Independent (London, England)
- Article date:
- June 8, 2002
- Author:
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Copyright informationCopyright 2002 The Independent - London. Provided by ProQuest LLC. (Hide copyright information)
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STRAWBERRIES rarely taste as good as when you have picked or grown
them yourself. Warmed by the sun and sweetly fragrant, it's hard to
resist eating them straightaway. Long journeys in refrigerated
transport across the Channel kill what flavour they originally had.
A trip to a pick-your-own farm with the kids makes a good day out,
as well - hopefully - as a way of gathering berries to take home. Let
them do the hard work and you can supervise the havoc on the way
round. With any luck, if they can pick faster than they can eat,
you'll harvest enough from the day for several meals. Don't keep the
strawberries for more than a day or two; any you can't eat fairly
quickly can be turned into jam ...
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Article: Gratin of strawberries
Herald Express (Torquay UK);
August 7, 2008 ;
319 words
...Ingredients: Sabayon: 200g strawberries, hulled and halved 50g caster sugar 50ml creme de fraises (strawberry...4 eggs, separated 120g caster sugar 100g plain flour icing...creme de fraises 30 small strawberries, hulled Method: FOR the sabayon, place the strawberries in a bowl ...
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