Walkers International
PO Box 8 Woodside SA5244
Blaser Road, Mylor, SA5153
Tel: (08) 8388 5390
Fax: (08) 8388 5190
Simple Strawberry Jam
Source: http://www.bhg.com/recipe/jams-jellies/simplestrawberry-jam/
Ingredients
•
4 cups fresh strawberries
hulled
•
4 cups sugar
•
1 1 3/4 ounce package
regular powdered fruit
pectin
•
3/4 cup water
•
2 tablespoons fresh lemon
juice
•
1 small lemon, very thinly
sliced
Directions
Strawberry muffins
Source: http://www.sbs.com.au/food/recipes/strawberry-muffins
Instructions
•
In a large bowl, crush berries with a potato masher. Stir
in sugar. Let stand for 10 minutes; stirring occasionally.
•
•
In a small saucepan, combine pectin and water. Bring to
boiling; boil for 1 minute, stirring constantly. Remove
from heat. Pour into berry mixture. Add lemon juice and
stir about 3 minutes or until sugar is dissolved and
mixture is smooth. Stir in lemon slices.
•
•
Ladle jam into clean half-pint freezer containers or jars,
leaving 1/2-inch headspace; seal. Let stand at room
temperature about 24 hours or until set.
Ingredients
•
380 g plain flour
•
150 g sugar
•
2 tsp baking powder
•
1 tsp bicarbonate of
soda
•
1 pinch salt
•
150 g butter, chopped
•
2 eggs
•
300 ml buttermilk
•
½ tsp vanilla extract
•
250 g strawberries,
hulled and
•
Chopped demerera
sugar, for sprinkling
•
•
•
Preheat oven to 150ºC. Place flour, sugar, baking powder,
bicarbonate of soda and salt into a large bowl. Stir several
times with a whisk to combine.
Meanwhile, melt the butter in a small saucepan over low
heat.
Break eggs into a separate metal bowl and stir in buttermilk
and vanilla. Pour over melted butter, then place bowl directly
over gas flame. Stirring continuously, bring mix to just above
blood temperature. Add this to the flour all at once. Gently
fold to combine wet and dry ingredients, leaving a few lumps
so dough is not overworked. Add the chopped strawberries
halfway through folding.
Spoon into a greased patty pans and sprinkle with some
demerera sugar for a crunchy muffin top. For best results,
dough should still be warm and fluffy.
Bake for 20-25 minutes or until cooked when tested with a
skewer.
Strawberry cupcakes
Strawberry & vanilla custard slice
Ingredients
Ingredients
•
•
•
Source: www.taste.com.au
•
Method
•
1 sheet (25 x 25cm)
frozen ready-rolled
puff pastry, just
thawed
2 tablespoons
strawberry jam
160ml (2/3 cup)
bought vanilla
custard
16 strawberries,
washed, hulled,
thinly sliced
Icing sugar, to dust
Step 1
Preheat oven to 200°C. Line a baking tray with non-stick
baking paper. Cut the pastry sheet into 4 even squares.
Cut each square in half to make 8 rectangles. Place the
pastry pieces on the lined tray. Use a fork to prick the
pastry all over. Bake in oven for 10 minutes or until puffed
and golden. Set aside for 10 minutes to cool. Use a large
serrated knife to split the pastry pieces in half horizontally.
Step 2
Spread the cut side of half the pastry pieces evenly with
jam and custard. Top with strawberries and the remaining
pastry pieces. Dust with icing sugar and serve
immediately.
•
•
•
Source: www.taste.com.au
•
250g punnet
strawberries, hulled,
chopped
250g tub reduced-fat
cream cheese
2 tablespoons pure
icing sugar
2 tablespoons
strawberry jam
Method
Step 1
Lightly grease or line 16 x 1/3-cup capacity muffin holes
with paper cases. Follow step 1 of classic cupcake recipe.
Step 2
Add 1/2 cup milk, butter, eggs and vanilla to flour
mixture. Using a large metal spoon, stir gently to
combine. Fold through strawberries.
Step 3
Spoon mixture into prepared muffin pan. Bake for 12 to
15 minutes, or until a skewer inserted into the centre
comes out clean. Stand in pan for 5 minutes before
transferring to a wire rack to cool.
Step 4
Make icing: Using an electric mixer, beat cream cheese
and icing sugar together until smooth. Spread over
cupcakes. Top each with 1 teaspoonful of jam. Use a
teaspoon to swirl jam and icing together. Serve.
Strawberry layered cheesecake
Source:
http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/F
reshFoodIdeas/Recipes/Recipes-Content/Strawberry-layered-cheesecake
Ingredients:
· 250g Woolworths
Select spreadable cream
cheese, at room
temperature
· 300mls light sour
cream
· 2 large oranges, rind
finely grated and juiced
· 250g packet Unibic
(small size) sponge
fingers
· 2 x 250g punnets
strawberries, hulled and
sliced
Method:
•
Whisk cream cheese in a bowl until smooth. Add sour
cream and range rind. Stir until well combined and
smooth. Put orange juice into a bowl.
•
Lightly grease and line a 20 x 8 x 7cm deep (base
measurement) loaf pan with baking paper. Dip 6
sponge fingers into orange juice, one at a time and line
base of prepared pan, trimming if necessary.
•
Spoon 1/3 of cream cheese mixture over biscuits and
top with a layer of strawberries. Repeat twice more
ending with cream cheese mixture. Refrigerate for 2-3
hrs or until set. Transfer dessert to a serving platter.
Top with remaining strawberries.
Strawberry jelly slice
Source:
http://www.woolworths.com.au/wps/wcm/connect/Website/W
oolworths/FreshFoodIdeas/Recipes/RecipesContent/strawberryjellyslice
Method:
Ingredients:
•
250g Woolworths Select
Cookies Double Choc
•
100g butter, melted
•
1 tbs gelatine
•
250g tub Woolworths
Select Cream Cheese
•
300ml thickened cream
•
100g pkt Sshmallows
•
85g pkt Woolworths
Select Strawberry Jelly
Crystals
•
150g strawberries, hulled
and sliced
•
Line a 17 x 27cm slice pan with baking paper. Break cookies
into the bowl of a food processor. Process until they form fine
crumbs. With motor running, pour in butter and process until
combined. Transfer to pan and press firmly and evenly over
base. Place in fridge to chill.
•
Meanwhile, place gelatine into a small bowl, add 1/4 cup
boiling water and stir well to dissolve. Set aside. Wipe out
food processor bowl and add cream cheese. Process until
smooth. Add the cream and marshmallows. Process until
chopped and combined. Add gelatine liquid and process until
evenly mixed. Pour mixture over base and smooth top. Chill
for 2 hours.
•
Empty jelly crystals into a jug. Add 1 cup boiling water and
stir to dissolve. Cool to room temperature. Scatter
strawberries over filling. Gently pour jelly over strawberries
and refrigerate for at least 1 hour or until firm. Remove slice
from pan and cut into squares.
Strawberry and pistachio pavlova
Source: http://www.sbs.com.au/food/recipes/strawberry-andpistachio-pavlova
Instructions
Ingredients
•
6 egg whites
•
330 g caster sugar
•
1 tsp vanilla bean
paste
•
1 tbsp cornflour,
sieved
•
600 ml thickened
cream
•
1 tbsp caster sugar
•
1 handful
strawberries, sliced,
plus extra
•
160 g pistachio
kernels, crushed
Strawberry Shortcake
Source:
http://www.tasteofhome.com/recipes/strawberryshortcake
Ingredients
2/3 cup sugar
1/4 cup shortening
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups all-purpose
flour
2 teaspoons baking powder
1/2 cup milk
Whipped cream
1-1/2 quarts fresh or
frozen strawberries, sliced
•
Preheat oven to 130°C.
Directions
•
Line a baking tray with baking paper. On the paper, trace
around a large plate to create a circle.
•
Using an electric mixer, whisk the egg whites to stiff peaks,
then gradually add the caster sugar, a tablespoonful at a
time, and whisk until thick and glossy. Fold through the
vanilla bean paste and cornflour until combined.
In a bowl, cream sugar and shortening. Add egg and
vanilla; beat well. Combine dry ingredients and add
alternately with milk to the creamed mixture. Spread in a
greased 9-in. square baking pan. Bake at 350° for 20-25
minutes. Cool on wire rack.
•
Spoon mixture onto tray, using circle as a guide. Smooth
around edges. Bake for 1 hour and 45 minutes. Turn off oven
and leave meringue in oven to cool completely with door
closed.
•
Beat the cream with the caster sugar to soft peaks, then fold
through the strawberries. To serve, spread whipped cream
over meringue and scatter with extra sliced strawberries and
the pistachio kernels.
Cut into nine servings. Split each serving horizontally and fill
with whipped cream and strawberries. Replace top of cake;
garnish with more berries and a dollop of whipped cream.
Serve immediately. Yield: 9 servings.
Strawberry Pie
Strawberry Tart
Ingredients
•
•
•
•
Ingredients
• 2/3 cup (150g) caster sugar
• 1 cup (250ml) water
• 4 tablespoons strawberry jam
• 4 tablespoons cornflour
• 1 kg sliced fresh strawberries
• 1 (23cm) pre-made or bought
sweet tart shell
A pre-made pie
crust
1 kg of
strawberries
Pre-made glace.
A can of whipped
cream.
Source: http://www.preparedpantry.com/Easy-15-minutestrawberry-pie-recipes.htm
Method
•
•
•
Before you begin, thaw the pie crust and preheat the
oven to 450 degrees.
Prick the crust with a fork to allow steam to escape
and bake it for eight to ten minutes at 450 degrees or
until it starts to brown.
While the crust is baking, wash and slice the
berries. Pick out the best berries. A strawberry slicer
will make nice uniform slices and will be quicker. You
will need two cups of sliced strawberries.
•
Spread the slices evenly in the baked crust.
•
Spread the pre-made glace over the berries to fill the
pie. Refrigerate the pie so that it is wellchilled. Just before serving, garnish it with whipped
cream from the can.
http://allrecipes.com.au/recipe/2328/easy-strawberrytart.aspx?o_is=Hub_TopRecipe_2
Directions
• Mix together the sugar, water, jam and cornflour in a
medium large saucepan. Stir until mixture boils. Cook for
one minute. Remove from heat.
• Stir in the sliced strawberries until well coated. Pour into
the prepared pie shell.
• Chill until well set. Serve topped with whipped cream.
Green Salad with Strawberry Balsamic
Vinaigrette
http://www.foodnetwork.com/recipes/ra
chael-ray/green-salad-with-strawberrybalsamic-vinaigrette-recipe.html
Ingredients
•
2 teaspoons
strawberry jam
•
1 tablespoon
balsamic vinegar
•
3 tablespoons extravirgin olive oil,
eyeball it
•
Salt and pepper, to
taste
•
1 pint strawberries,
sliced
•
4 to 5 cups chopped
romaine or mixed
greens of any kind
Directions
• Place jam in a medium bowl and whisk in
vinegar then extra-virgin olive oil.
• Season the dressing with salt and pepper.
• Add the strawberries and greens to bowl and
toss to coat evenly in dressing.
Frosty Strawberry Squares
Ingredients
http://allrecipes.com/recipe
/frosty-strawberry-squares/
• 1 cup all-purpose flour
• 1/4 cup packed brown
sugar
• 1/2 cup chopped walnuts
• 1/2 cup butter
• 2 egg whites
• 1 cup white sugar
• 2 cups sliced fresh
strawberries
• 2 tablespoons lemon juice
1 cup heavy whipping
cream, whipped
Directions
• Preheat oven to 350 degrees F (180 degrees C).
• Stir together first four ingredients. Spread evenly
in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally.
• Remove from oven and sprinkle 2/3 of these
crumbs into a 13 x 9 inch baking pan.
• Combine egg whites, sugar, berries, and lemon
juice in a large bowl. With electric mixer, beat
until stiff.
• Fold in whipped cream. Spoon over crumbs.
Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares
and garnish with whole strawberries if desired.