Foods From Spain
Spanish strawberries and raspberries are available in the UK from January until May. Grown in the fields of Huelva in south-western Spain, strawberries and raspberries are not only delicious but they are also a great way to make up your 5-a-day.
Here are some delicious recipe ideas for using seasonal Spanish strawberries and raspberries.
Raspberry & Strawberry Muffins
(Makes 6)
Ingredients
250g Plain flour
100g Caster sugar
75g Spanish raspberries
75g Spanish strawberries
75g Butter
175ml Milk
1 Large egg
1 tbsp baking powder
Method
1. Preheat the oven to 200°C / Gas Mark 6
2. In a large bowl place the sugar and baking powder and then sieve in the flour
3. Grate the butter and combine into the flour mixture using a fork so that the butter is coated with the flour
4. In a separate bowl beat the egg and milk together, then add to the flour mixture
5. Continue to mix together using a fork – the mixture does not need to be smooth
6. Prepare the strawberries by removing the stalks and cutting into halves
7. Add both the raspberries and strawberries to the bowl and fold them into the muffin mixture
8. Spoon the mixture into individual muffin cases and then place in the oven for 25 minutes or until the muffins are golden brown and have risen
Raspberry and Strawberry Eton Mess Parfait with Berry Sauce
(Serves 6)
Ingredients
280ml double cream
200ml Greek yoghurt
4 meringue nests
100g raspberries
100g strawberries
2tbsp lemon curd
For Sauce:
150g raspberries
150g strawberries
2 tbsp icing sugar
1 tbsp lemon juice
Method
1. Pour the cream into a large bowl and whisk until you form soft peaks
2. Prepare the strawberries by removing the stalks and then slice along with the raspberries
3. Break up the meringue nests into small pieces and then fold into the cream along with the raspberries, strawberries and lemon curd
4. Line the 6 ramekins with cling film and then spoon the mixture into them, making sure to firmly compact each one
5. Place into the freezer for 2 hours
6. To make the sauce put the raspberries, strawberries, lemon juice and icing sugar into a food processor and blend into a puree
7. Pass the sauce through a sieve so all of the seeds are removed and then place in a jug for serving
8. Remove the ramekins from the freezer and turn onto plates for serving with the sauce
Chilled Strawberry & Raspberry Soup with Cava & Shortbread
(Serves 4)
Ingredients
220g Spanish Strawberries
220g Spanish Raspberries
4 tbsp Rosé Cava
4 Sprigs of Fresh Mint
8 Ready-made Shortbread Biscuits
Method
1. Prepare the strawberries by removing the stalks and cutting them into halves
2. Place half of the raspberries and strawberries into a food processor along with the Cava and blend to a puree
3. Pour the puree into a bowl and place in the fridge to chill until cold
4. To serve, place the remaining raspberries and strawberry halves into the bowl and mix gently
5. Pour the soup into serving bowls
6. Add the a fresh mint to each bowl to garnish and serve with shortbread biscuits
Strawberry & Raspberry Chocolate Crème Brulee
(Serves 4)
Ingredients
50g Spanish strawberries
50g Spanish raspberries
600ml Double cream
½ Vanilla pod
80g Plain chocolate, finely chopped
6 Large egg yolks
2 tbsp Caster sugar, plus extra for sprinkling
Icing sugar for dusting
Method
- Pour the cream into a non-stick saucepan, add in the seeds from the vanilla pod using a small knife
- Add the pod itself and place the cream on a medium heat, once the cream is almost boiling but do not allow to boil, remove the pod
- Stir in the finely chopped chocolate until smooth
- In the meantime, beat the egg yolks with sugar until combined, but do not over-beat as you do not want it to become light and frothy
- Pour the chocolate cream onto the eggs and stir with a wooden spoon, once combined, return to the saucepan
- Cook on a low heat until it has thickened, stirring constantly to prevent it boiling
- Test if the custard is ready by running your finger through the custard on the back of a spoon, if it stays separate, it is ready.
- Divide the raspberries and strawberries between four large ramekins
- Strain the chocolate custard over the fruit and allow to cool
- Refrigerate for a few hours, preferably overnight
- A couple of hours before serving, sprinkle the custard with a thin layer of caster sugar. Using a mini blowtorch, caramelise the sugar evenly. (this can also be done under a grill)
- Serve add the berries to the side of the ramekin for decoration and dust with icing sugar
- Ends -
For further information, photography or recipes featuring raspberries or strawberries from Spain, please contact:
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