Strawberries have long been associated with love. From being viewed as a symbol of Venus, the goddess of love and beauty, to being considered an aphrodisiac when covered in chocolate, strawberries are often found at the core of a romantic spread.
With Valentine’s Day coming up this week, Love Fresh Berries – an organisation celebrating the very best in strawberries, raspberries, blueberries, and blackberries – has shared three recipes featuring fresh, juicy strawberries to kick start your day.
From a ‘Strawberry Breakfast Cheesecake’ for an indulgent breakfast-in-bed, or a classic Almond Croissant with a strawberry twist, these recipes are sure to get your Valentine’s Day off to a lovely start.
Strawberry Breakfast Cheesecake
Makes 2 | Prep time + overnight soaking
4 Weetabix, 150ml milk, 300g natural yoghurt, 4tsp runny honey, 200g hulled and chopped strawberries
- Crumbled the Weetabix into a dish and warm the milk in the microwave or a small pan and pour over the Weetabix, mix to combine and then press into the dish and smooth the top
- Combine the yoghurt and honey with half the strawberries sweetening to taste. Spoon over the Weetabix base and chill for at least 2 hours or until the morning. Cover and chill the remaining prepped fruit.
- When ready, top with the rest of the chopped strawberries and serve.
Strawberry Almond Croissants
Makes 6 | Prep time 10 minutes | Cook time 10-15 minutes
Ingredients: 100g ready-made marzipan, 150g strawberries, hulled and sliced, 1 x 350g pack croissant dough, 1 egg, beaten, to glaze (optional)
- Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with parchment or a reusable liner.
- Grate the marzipan with a large hole grater. Unroll the pack of croissant and separate the 6 triangles. Divide the marzipan and strawberry slices between the pieces of dough and gently roll up from the shortest side to the tip and shape into a croissant – rolling instructions are usually on the pack.
- Place each croissant on the baking tray, glaze with the egg if using and cook for 10-15 minutes until golden and risen. Cool on the tray for 5 minutes before moving to a wire rack. Serve warm.
These are best eaten fresh from the oven but can be stored in an airtight container and refreshed in a hot oven for a few minutes. The glazing is not necessary but gives a deeper colour to the baked croissants.
Strawberry Salsa Blinis
Fresh and tangy, the basil in the salsa really accentuates the flavour of the strawberries.
Makes 16 | Prep time 15 minutes.
150g hulled strawberries, 75g cucumber, 20 basil leaves, 1 tbsp extra virgin olive oil, 16 ready-made cocktail blinis, 75g soft cheese
To make the salsa:
- Dice the strawberries and place in a mixing bowl. Halve the cucumber lengthways and scoop out the seeds down the middle, then finely dice and mix with the strawberries.
- Take 4 large basil leaves, roughly shred and place in a small bowl with the olive oil. Press the basil into the oil with the back of a spoon to release the flavour. Stir in a little salt and pepper then combine with the strawberries. Set aside for 5 minutes to allow the flavours to mix.
- Warm the blinis according to the pack instructions and cool slightly. Spread with the soft cheese, add a basil leaf and top with the salsa, then serve immediately.
Tip – to get ahead, make the strawberry salsa mix up to 2 hours before serving, cover and chill.
