Sensational Summer Strawberries
“Strawberry fields forever” is my current mantra and as far as I am concerned there should be more strawberry fields, not just near me but all over the countryside, although, we are the proud “parents” of many strawberry offspring this year, and the luscious red orbs just keep on coming and coming……..but in-between our prolific brood, I like to purchase British strawberries from local farm shops, PYO farms as well as supermarkets, and my current passion is for our own home-bred and home-grown Sweet Eve strawberries – these are indeed a British strawberry to be proud of with their plumptious scarlet good looks and sweet on the tongue taste, they pep up any strawberry recipe as well as being just divine when eaten “naked”, the strawberries that is and not me!
I have been cooking and baking with Strawberries a lot this season, from Sensational Sweet Eve Strawberry Shortcake Stacks to Elderflower and Strawberry Cordial/Syrup, I am in a strawberry frenzy this year and I’m loving it. I have lots of new strawberry recipes to share over the next few weeks, so keep popping back to see what I have on offer in my “Strawberry Fields Forever” series, but for now, let me share a new recipe for clafoutis, a sort of French custard bake that has a scant amount of flour in it, or in this case, cornflour making this delectable dessert gluten-free.
This recipe for Strawberry “Clafoutis”, French style custard bakes uses Sweet Eve strawberries and was made last week for an “Al Fresco” soiree I had. I served them in individual dishes, and I even had enough batter left over to make a larger clafoutis for another meal……..I sprinkled icing sugar over the just-warm bakes before serving them with extra strawberries and thick cream and they went down a storm with my dinner guests. You can serve these warm or cold, as long as they are not too cold however, otherwise they lose their seductive wobble.
But these ravishing red berries are not just a pretty face and their health benefits are an astonishing and little known fact I suspect, I have shared just how damn good these seductive berries are for all of us below, as taken from the Sweet Eve website:
- Strawberries contain more vitamin C than the equivalent weight of fresh oranges, and like most fruit and veg, they are low in calories, high in fibre and can help to boost our intake of antioxidants
- Just 7 strawberries (80g) provides your recommended daily amount of vitamin C
- Strawberries are an excellent source of vitamin K and manganese, as well as folic acid, potassium, riboflavin, vitamin B5, vitamin B6, copper, magnesium, and omega-3 fatty acids
- Strawberries contain significant levels of phytonutrients and antioxidants which help to fight free radicals (which can damage cells and are thought to contribute to the formation of many kinds of cancer). These antioxidant properties are believed to be linked to what makes the strawberry bright red
- Strawberries were historically used medicinally to help with digestive ailments, discoloured teeth and skin irritations
For 100 g strawberries (about 10):
0.0 g fat
2.7 g fibre
77 mg vitamin C (192% RDA)
20 mg folic acid (10% RDA)
0.06 mg vitamin B6 (9% RDA)
Time to share my recipe for today, I hope those of you who make this recipe will enjoy it as much as we all did the other week……oh yes, as it was served Al Fresco, I think this recipe is an ideal candidate for Lou (Eat your Veg) and Anneli’s (Delicieux) Four Seasons challenge, the theme of which is Al Fresco this month.…and I hope that Jane over at The Hedgecombers will allow this as an entry into our own Tea Time Treats challenge where July’s theme is “Flapjacks and Tray Bakes”.…….these are sort of tray bakes, so I hope they count! That’s all for today, have a great day and I will be back soon with more recipes as well as kitchen chat and travel notes, Karen
*Commissioned & Featured Post*
More Strawberry Recipes on Lavender and Lovage: