Strawberry tart. Photo /Babiche Martens
Lying on the grass on a warm afternoon while inhaling the perfume of sun-warmed strawberries - no chilling involved thank you very much - is such a simple summer pleasure. Even sitting in front of the computer in my much less romantic reality, working my way through a freshly picked
punnet easily makes the world a better place. Sweet and juicy, these vitamin C and folic acid-packed ruby beauties are everyone's favourites and are perfect all by themselves.
I have chosen sweet recipes today, though strawberries can be rather good paired with salmon or in a cold chicken salad. Soft cheeses and ricotta also harmonise well... but back to cake.
Glossy strawberry tarts are one of my favourites, filled with creme patissiere.
While I have included the recipes for sweet pastry and creme patissiere, which, of course, you will all follow to the letter, store-bought pastry can be a pretty good substitute and vanilla custard can be transformed with a scraping of fresh vanilla and a splosh of brandy. Just remember to eat the tart soon after making to avoid soggy pastry.
Cupcakes are iced with the palest blush of pink. To achieve this, gently squeeze a juicy strawberry and let the drips fall on to the icing sugar before whisking until smooth.
Pouring Champagne over strawberries makes a simple dessert when paired with a tart yoghurt sorbet - perfect for a warm evening.
If you have to refrigerate strawberries, take them out 30 minutes before serving - the chill does nothing for their flavour. Always choose the ripest and, if need be, a simple dusting of icing sugar never goes astray.
CHEF'S TIP
The French consider the strawberry an aphrodisiac. All you need to do to discover long-lasting true love is to halve a strawberry and share it with the object of your desire. Easy as that!
