FRESH STRAWBERRY SAUCE

STRAWBERRY SAUCE

500g hulled fresh ripe strawberries
Grated zest of 1 orange
½ cup sugar

Puree the strawberries with the orange zest and sugar in a food processor.   Transfer to a heavy-based pot and heat, stirring regularly.  Simmer for 3 -4 minutes, stirring, then pour into a sieve over a bowl.  Press the mix through the sieve with a wooden spoon.  Discard the fruit pulp and transfer the sauce to a bottle or jug.  Cover and chill but bring to room temperature before serving – it’s also delicious poured over ice cream.

STRAWBERRY PANCAKES

Quick and easy to prepare, flamboyant in looks and great if you have guests for breakfast.

110g butter
6 eggs
1 ½ cups milk
1 ½ cups flour
500g strawberries, sliced

Pure maple syrup or ¼ cup icing sugar
Heat oven to 210 degrees. Place butter in cast iron pan such a flat-bottomed wok or paella pan (or you can use a Pyrex dish), about 30cm in diameter, and place in oven. Let the butter get nice and brown, but watch or scorching.  Whisk eggs, milk and flour together and pour into hot butter. Cook for 20 – 25 minutes.  Serve immediately topped with sliced strawberries drizzled with maple syrup, or mixed with icing sugar.

 

Recipe courtesy NZ Gardener Garden Diary