Recipes courtesy
SWEET or savory, strawberries are fabulous summer food and the Yarra Valley is strawberry heaven!
Try these two great recipe ideas to put some colour and flavour into a summer brunch, a pretty party or a weekend picnic.
Strawberry, feta and prosciutto bruschetta
What to get
250g Victorian strawberries, hulled
2 tablespoons white balsamic vinegar*
Ground black pepper
300g jar marinated feta, drained and lightly mashed
8 slices Italian style bread
Olive oil
60g thinly sliced prosciutto, torn into small pieces
1 cup baby rocket
25g toasted hazelnuts, coarsely chopped (optional)
What to do
1.Slice strawberries and place in a ceramic or glass bowl. Add vinegar and pepper and stir gently. Set aside for at least 10 minutes. Drain, reserving liquid.
2.Heat a stove top grill or barbecue over a medium-high heat. Brush both sides of each bread slice with olive oil.
Grill, in batches if necessary, for two minutes each side or until golden.
3.Spread with feta, then top with strawberries, lightly pressing them onto the feta.
Top with prosciutto and rocket and sprinkle with hazelnuts. Drizzle with a little of the reserved strawberry marinade and olive oil. Serve immediately.
*White balsamic vinegar is found in the vinegar section of the supermarket.
Makes eight bruschetta.
Strawberry Butterfly Cupcakes
What to get
250g Victorian strawberries
125g butter, softened
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
½ cup natural yoghurt
1½ cups self raising flour
Frosting:
250g white chocolate, chopped
½ cup thickened cream
What to do
1.Preheat oven to 170ºC. Line a 12-hole (1/3 capacity) muffin pan with paper cases.
2.Hull the strawberries. Reserve half for topping and dice remaining strawberries. Set aside.
3.Using an electric mixer, beat butter, sugar and vanilla until creamy. Add eggs, one at a time, beating between each addition.
Add yoghurt and flour and beat on a low speed until combined. Use a spoon to stir in diced strawberries. Divide batter between paper cases, filling each about ¾ full.
Bake for 20 minutes or until firm. Transfer cupcakes to a wire rack to cool.
4.To make frosting, place chocolate and cream in a heatproof bowl.
Place bowl over a saucepan of barely simmering water (make sure the water does not touch the bowl). Stir continuously until smooth.
Remove from heat, cover and refrigerate, stirring occasionally for 45 minutes or until very thick but still spreadable (the frosting should drop off a spoon, rather than pour).
5.Spread frosting over cupcakes.
Before serving, decorate cupcakes with slices of reserved strawberries. To form butterflies cut two slices lengthways down the middle of a strawberry.
Cut each slice in half lengthways (this forms the wings for two butterflies).
Cut two slivers from the strawberry offcuts to form two butterfly bodies.
Place on top of two iced cupcakes to form butterflies. Continue with remaining strawberries.
Enjoy nibbling on the remaining strawberry offcuts!
Tip: Decorate cupcakes with strawberry slices up to an hour before serving.
Preparation time 20 minutes (plus cooling)
Cooking time 20 minutes. Makes 12.
Victorian Strawberries
