Strawberry Pound Cake sliced

RECIPE | Strawberry Pound Cake

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Strawberry Pound Cake with pink icing
Recipe developed by Sarah deNardi

Dessert/Treat

Medium

8

15 mins

60 mins plus 20 mins cooling time

Cake
250g unsalted butter, softened
2 cups plain flour *
½ cup almond meal *
3 teaspoons baking powder
1 teaspoon salt
1½ cups raw caster sugar
1 lemon, finely grated zest & juice for glaze
125ml thick Greek yoghurt
5 large eggs
¼ cup light flavoured oil (light olive, grapeseed or rice bran oil)
250g fresh Queensland strawberries, finely chopped
Glaze
1 cup sifted icing mixture
2-3 tablespoons liquid – try a mix of strawberry syrup, passionfruit and lemon juice

Method

Preheat oven to 175 degrees C (fan-forced).
Grease and line 1.5 litre loaf tin.
Sift dry ingredients together, mixing to combine.
Using a stand mixer or electric hand mixer on a medium setting; beat butter & sugar until pale and fluffy, about 4 minutes.
Reduce the speed of the mixer to low, add eggs, one by one, scraping down the sides of the bowl after each addition. Add yoghurt, then oil & mix until just combined. Gradually add flour, mixing on low until just combined (do not over mix).
Fold in chopped strawberries and lemon zest, spoon into prepared loaf tin and bake in the centre of the oven for 50-60 minutes. The cake is done when a skewer inserted into the middle comes out clean.
Cool in tin for 20 minutes, then turn out onto a wire rack to cool completely.
To ice, mix icing to desired consistency (thin glaze to thick drizzle) and spoon over cooled cake.

Notes

The plain flour and almond meal can be substituted with 2½ cups wholesome blend (a supermarket pre-packaged blend of wheat, millet, oat and coconut) or 2 ½ cups of cake flour.
The acidity in passionfruit and lemon juice work perfectly as a glaze with this cake

RECIPE | Strawberry Pancakes

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Recipe developed by Jane Richter

Brunch/Breakfast

Easy

2-4

5 mins

10-12 mins to cook a full batch

½ cup wholemeal self-raising flour
½ cup white self-raising flour
3 large eggs
300g thick unsweetened Greek yoghurt
200g fresh Queensland Strawberries, ½ smashed & ½ sliced for serving
Butter or Rice Bran oil for frying
To serve- Strawberry butter, Strawberry syrup & loads of fresh chopped strawberries

Method

In a medium bowl, beat the eggs and then add yoghurt and beat gently together. Gradually sift in the flour, mixing gently until just combined. Fold in the smashed strawberries. For maximum fluffiness, rest the mixture for 15-30 minutes at room temperature.

Heat a heavy based frying pan over a medium high heat. Add a teaspoon of butter or a tablespoon of Rice Bran oil. When the pan is hot, ladle batter into pan (approx. 1/4 cup per pancake), reduce heat to medium low and cook for 3-4 minutes until bubbles form on the surface. Flip, cook for a further 2-3 minutes until golden and cooked through. Repeat.

Notes

These are thick pancakes, so it will be important to regulate your heat to make sure they stay golden and cook all the way through.

Avo Smash with Strawberries

RECIPE | Strawberry Avo Smash

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Recipe developed by Jane Richter

Brunch/Breakfast

Easy

2

5 mins

1 min

4 slices of your favourite bread, lightly toasted
1 ripe avocado
200g sliced strawberries
sea salt & freshly ground black pepper
extra virgin olive oil
Balsamic glaze
Shredded basil leaves

Method

Toast bread
Top with smashed avo & sliced strawberries
Sprinkle over sea salt, pepper & basil leaves
Drizzle with olive oil and balsamic glaze

RECIPE | Strawberry, Goats Cheese & Basil Foccacia

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Recipe developed by Sarah deNardi

Italian bread

Medium

8

20 mins with 3 hours of resting time prior to baking

25 mins

1½ cups lukewarm water
2 teaspoons dry yeast
1 teaspoon sugar
4 tablespoons olive oil
2 cups wholemeal plain flour
1 2/3 cups bread flour (high protein), plus a little extra for kneading
1½ teaspoons salt
10 Queensland strawberries, hulled and halved
Basil, handful leaves, shredded
100g fresh goats cheese
Coarse salt and freshly ground pepper to taste

Method

Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.
Add the olive oil followed by the flours and salt then mix with your hands to form a dough.
Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook
Turn out onto a lightly floured surface, shape into a ball.
Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.
Punch down the dough. Cover again and rest for a further 20 minutes.
Preheat the oven to 220 degrees Celsius.
Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.
Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.
Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).
Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.

RECIPE | Strawberry Bliss Balls

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Recipe developed by Sarah deNardi

Snack

Easy

Makes about 20 balls

15 mins

0 mins

200g Queensland strawberries, hulled
1 tablespoon strawberry syrup (optional)
1 cup desiccated coconut plus a little extra for rolling
¾ cup rolled oats
1 tablespoon nut butter
2 tablespoons coconut oil
Large pinch salt
1 tablespoon chia seeds or chopped toasted nuts

Method

Place all of the ingredients into a food processor
Process until the mixture comes together
If the mix is too sticky add a little more desiccated coconut
Roll into balls and coat in coconut
Store in an airtight container in the fridge for 2-3 days

Notes

You can make these balls with oven-dried strawberries which have a more intense flavour and a slightly chewy texture
Try one of the other nut butters like pistachio or almond as a fresh change from peanut butter

Warm strawberry salad

RECIPE | Warm Strawberry Salad with Grains, Greens & Beetroot

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Warm strawberry salad
Recipe developed by Sarah deNardi

Lunch

Medium

4-6

15 mins

20 mins if cooking grains from scratch

Salad
½ cup burghul (cracked wheat)*
½ cup pearl barley*
1 can black beans, drained*
1 can lentils or chick peas, drained and rinsed*
½ red onion, thinly sliced
250g Queensland strawberries, quartered
¼ cup each slivered almonds and pine nuts, lightly toasted
2 tablespoons pumpkin seeds, lightly toasted
4 cooked baby beets, diced
1 cup rocket leaves
1 bunch Tuscan kale, finely shredded
Cooked BBQ chicken, shredded
Pomegranate arils

Dressing
2 tablespoons honey
3 tablespoons lemon juice
¼ cup extra virgin olive oil
Sprinkle of salt flakes

Method

Cook burghul and barley separately in boiling water until al dente, see packet recommendations for times. Drain and set aside to cool a little.

Place all remaining salad ingredients in a large bowl and toss to combine
Whisk the dressing, pour over the salad and toss gently again to combine
Serve warm or cold with crusty sourdough bread

Notes

*Any combination of beans, lentils, grains, pulses and wild rices works well in this salad – for a super quick version use a couple of ready-to-heat sachets of quinoa, wild rice and chia seeds from your local supermarket

Hazelnuts and walnuts are a great switch-out for almonds & pine nuts

For a tangy twist on the dressing, replace the lemon juice with passionfruit juice

Strawberry Sunshine Mess Dessert

RECIPE | Sunshine Mess

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Strawberry Sunshine Mess Dessert
Recipe developed by Jane Richter

Simple dessert

Easy

2

5 mins

0 mins

A great mid-week dessert, ready in minutes and can be made from cupboard ingredients
Fresh vanilla custard
Sliced Queensland Strawberries
Simple Strawberry Syrup
Crumbled shortcake biscuits & meringues
Fresh Cream
Ice Cream

Method

Layer chopped strawberries and strawberry syrup with fresh custard, crumbled shortcake biscuits, crumbled meringues and finish with a little dollop of double cream or ice cream.

RECIPE | The G.S.T. Cocktail

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Recipe developed by Jane Richter

Cocktail

Easy

N/A

2 mins

0 mins

1 measure of your favourite gin
2-3 fresh Queensland strawberries, hulled and sliced
Squeeze of fresh lime
Cracked ice
Tonic water
2 tablespoons strawberry syrup
Torn basil leaves

Method

Pour a measure of your favourite gin over ice, a squeeze of lime, some shredded basil leaves & chopped fresh strawberries, strawberry syrup to taste.
Top with tonic, stir and serve.

RECIPE | Simple Strawberry Syrup

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Recipe developed by Sarah deNardi

Easy Topping

Easy

Makes about 1.5 cups of syrup

10 mins

20 mins

1 cup caster sugar
1 cup water
2 cups sliced Queensland strawberries

Method

Heat water and sugar in saucepan until sugar is dissolved.
Add the strawberries and simmer for 20-25 minutes until strawberries are collapsing.
Mash with a fork and strain out the strawberry smush if you want a smooth syrup.
Pour the hot syrup into a clean, sterilised glass jar and alow to cool

 

Notes:

  • Store refrigerated and use within 7 days
  • Eat with everything from pancakes to crumpets to ice cream or even make your own cocktails!
  • To sterilise a glass jar, wash it in hot soapy water, rinse well and then place in a pre-heated 120 degrees C oven for about 10 minutes
  • Sterilise the lid in boiling water just before applying it to the clean, syrup filled jar