We have a big strawberry patch, in fact we have two patches. Two is usually better than one.
This past month saw me lifting out the strawberry plants and extracting weeds from their roots.
Hubby topped up the bed with compost and dirt and laid new straw on top of the bed.
Then the strawberry plants were replaced into the rejuvenated bed and now they are flourishing.
Look at these lovely plump strawberries.
The gorgeous hippeastrums were gifted from a dear, sweet friend.
The gorgeous hippeastrums were gifted from a dear, sweet friend.
These are so simple to bake. I popped in a bowl full while my Red Velvet Cake was cooking.
This recipe came from an old, dear Italian friend who also loves her garden produce.
Baked Strawberries
2 cups strawberries
1/4 cup castor sugar
grated zest of one lemon
3 tablespoons verjuice
Wash and hull strawberries then place into an oven proof bowl.
Sprinkle over the sugar and lemon zest then splash with the verjuice.
Cover with alfoil and bake at 170 celsius for 15 minutes, until soft.
Isn't it amazing how we learn and offer so many good food ideas with our friends.
Bon appetito, enjoy Merryn.
We usually cook them on the stovetop when we have an excess. Hubby loves it on top of natural yogurt! :D
ReplyDeleteThey are gorgeous on top of yoghurt, what a good idea to pan cook them, so much better through Summer :D
ReplyDelete