Yummy Recipes

We are fortunate to have the support of chef, food blogger, and teacher at Gourmet Gannet culinary workshops, Allison Mawer who has created a fantastic array of recipes for strawberries. For more great recipes please visit  www.peasepudding.wordpress.com 
Strawberry Cupcakes with Cream Cheese Frosting

Ingredients for Cupcakes
125g butter
125g sugar
150g SR flour
2 eggs
2 tbsp milk
2 chips of strawberries
50g 70% cocoa chocolate

Place 12 cup cake cases into a muffin tray, this helps hold the shape of the cup cake.

Put butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.

Add one egg at a time and whisk in between both additions.

Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.

Add the milk and fold into the mixture.

Spoon mixture into cases to half full and then insert a small strawberry into the mixture. Add some more cake mixture on top of the strawberry. The case should be a little more than 2/3 full, but need space to rise.

Bake in oven for 25 minutes until golden and risen.

Allow to cool slightly then removing from muffin tin.

Ingredients – strawberry cream cheese topping
2 tbsp strawberry jam
2 tbsp icing sugar
250g Cream cheese, softened

Beat all ingredients together to a smooth consistency.

Fill piping bag and the fun starts!
Pipe swirls onto the top of cooled cupcakes.

Melt chocolate and dip the strawberries into it. Allow them to set on a plate before placing on top of the swirl of strawberry cream cheese.
Roast Rhubarb & Strawberry Pavlova with 
Vanilla Bean Custard

Ingredients – meringue
6 free range egg whites (keep yolks for custard)
300g castor sugar
1 tsp white vinegar

Method – meringue

Pre-heat oven to 120C and line a baking tray with grease proof paper.
Place egg whites in a large bowl and whisk till fluffy.

Gradually add the sugar 1 tbsp at a time, whisking in between each addition until firm peaks have formed.

Add vinegar and whisk again.

Spoon all meringue onto the lined tray and form into a round cake shape.

Bake for 1.5 hours.

Once cool remove the greaseproof paper and place on a large plate.

Ingredients Custard
300ml milk
2 tbsp sugar
seeds from 1/2 vanilla bean
6 egg yolks


Place milk and vanilla bean in a saucepan and heat to almost scalding.
Heat gently until the milk almost boils, remove from the heat.

Whisk the yolks and sugar in a bowl until thick and pale. Gradually whisk in the warm milk.

Return mixture to same saucepan and stir constantly over a low heat until the custard thickens.

Pour into a bowl and allow to cool then chill in fridge until ready to serve.

Ingredients – topping
2 chips/punnets of strawberries
300g rhubarb

Method – topping
Wash and cut rhubarb into 1 inch thick pieces.

Place into a heavy bottom pan with sugar, there should be enough water from washing the rhubarb for cooking.
Poach on a very low heat until rhubarb is tender, try not to stir the rhubarb as it will break up. 

Allow to cool.

Hull, wash and quarter strawberries and add to the cooled rhubarb.

Serve all three elements separate and let people build their own or assemble just before serving by pouring the cream onto the pavlova, then adding the fruit. 

Do not assembly ahead of time as the custard will quickly disintegrate the meringue.

Strawberry Ripple & Lime Cheesecake

Ingredients – Base:
150g plain biscuits, crushed into fine crumbs
100g butter, melted

Preheat oven to 160C. Begin to boil a large pot of water for the water bath.
Mix together the crust ingredients and press into 24cm cake tin. 

You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. 

Set crust aside.

If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

Strawberry Ripple
For this you can make your own quick jam or purchase a good ‘fruity’ jar of jam.
300g strawberries
150g sugar

Remove hulls and half or quarter strawberries depending on their size and place in a pan with the sugar over a low heat.

Once the sugar has dissolved turn the heat up to medium to create a gentle boil.

Cook the jam until it reduces by half and has thickened slightly.

Allow to cool before using.

Ingredients – Cheesecake:
500g cream cheese
200 g castor sugar
4 large eggs
zest & juice of 1 large lime

Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.

Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.

Add lime zest and juice to the mixture and combine.

Pour mixture into cake tin on top of crust.

Put blobs of strawberry jam on top of the cream cheese filling and push down into the base with a chopstick then make swirls through the jam and cheesecake filling by dragging the chopstick through the cheesecake filling.

Place cheesecake tin into a larger pan/deep roasting tin and pour boiling water into the larger pan until halfway up the side of the cheesecake tin.

Bake 45 to 55 minutes, until it is almost done, it should still have a lot of jiggle to it in the center but be set.

Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath.

Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.