What to do with a glut of strawberries?

nuttyrockeress

If you have any Rhubarb, Rhubarb and Strawberry crumble is very delicious! I like to add them into my HM yoghurt too.

My mum always used to do a cheese cake type thing.

Crushed digestive biscuits and melted butter, mixed together and squashed out onto a plate.
Slice strawberries on the top.
Whip up some cream and put over the top then add more strawberries in/on the cream
Top with grated chocolate/crushed flake

Quick simple and most of all delicious!

(Edited to correct spellings - goodness my typing is attrocious!)

Bargain_Rzl

For the cobbler: soft strawberries go beautifully with a sliced banana. I've done this with tinned strawberries + banana and it's fab.

Are we talking about Black Saturn's cobbler recipe? If so, definitely do not prepare the fruit with any extra sugar, as the recipe contains lots of sugar as it is and comes out very sweet.

black-saturn

Here I am

Just wash the strawberries (or whatever fruit you are using) and put it in the dish without any added sugar as there is a lot of sugar already in the recipe.

I've never done it with strawberries as I'm not too keen on cooked strawberries and DD2 is allergic to them anyway. But let us know how you got on

finc

black-saturn wrote:

Here I am

Just wash the strawberries (or whatever fruit you are using) and put it in the dish without any added sugar as there is a lot of sugar already in the recipe.

I've never done it with strawberries as I'm not too keen on cooked strawberries and DD2 is allergic to them anyway. But let us know how you got on

I've used your recipe with strawberries but did reduce the sugar a bit. I just chopped them in half and left them to it . They go all jammy and yummy :drool:. I've also added some tinned pineapple to the strawberry cobbler and that was gorgeous too.

bulchy

The strawberry cobbler was delicious, thank you Black-Saturn. Its the first time I've made cobbler, I dont know why I havent tried it before, so easy, yet so delicious. Oh has even asked me to make another one tonight with pears, so I think I'll add a bit of ginger to the flour, I seen it mentioned in another thread.
Thanks again, and thanks everyone else that has posted some delicious recipes, think I'll try nuttyrockeress cheese cake next.
Sue

Heth_2

My in laws came over yesterday and brought us loads of their own strawberries. Unfortunately we'd already got some from sainsburries, and we made a fresh fruit salad for the lunch so have loads of fruit in the house.
Will freeze some strawberries, and also juice some, but does anyone have more ideas? any smoothie/ice lolly ideas?
Thanks

reesla

Homemade Strawberry Jam - yum!! :j

No idea how to make it though!!

thriftlady_2

Just whizz them with yogurt and a bit of sugar for a smoothie,which you can also pour into lollie moulds for lollies.

Bear in mind that frozen strawberries don't hold up well,they go very mushy.But you can use them for things liks smoothies or ice cream.

If you've got an ice-cream maker mash some strawberries,add sugar,whip some cream (not too stiffly) and pour into the ice cream maker and churn.If you haven't got an ice-cream maker you can freeze it in the freezer,but you must give it a good stir every hour or so to break up the ice crystals.

What about blending them to a puree and adding to white wine or champagne for a lovely summer drink:beer: Not very money-saving:o

scuzz

I've heard they go well with black pepper and balsamic vinegar. Not tried it myself, but it's meant to be very nice

Again I would say jam

Or how about a flan?

tootles_2

Put the strawberries in a bowl and add 1lb of sugar for each 1lb of fruit, cover and leave overnight...........in the morning tip it all into a large pan, add the juice of half a lemon and bring to a slow boil. Add a lump of butter to clear the scum. When the mixture is at a rolling boil turn the heat down and cook for about 20 - 25 minutes. Test to see if it has reached setting point, take the pan off the heat whilst you do this.......I put a saucer into the frdige when I start cooking the conserve, put a teasp of the conserve on the cold saucer and wait for about 3 minutes then draw your finger through it, if it wrinkles its at setting point. Tip into warmed jars and cover. Use within a couple of months. If the conserve has not reached setting point, put it back on the heat for 5 minutes and repeat the setting process until you get the conserve to wrinkle when you draw your finger though it.

I prefer the conserve to jam which is hard boiled to a set, its scrummy on scones, victoria sponge etc...........................and fresh bread..............