Vohn’s Vittles

victuals, vittles, food: my cooked-from-scratch recipes using natural ingredients

Scottish Strawberries & Strawberry Coulis

Hello, dear reader.  So, July is here, we are well into the second week of Wimbledon, summer is upon us, and in the U.K. that means strawberry season is well and truly underway.

box of strawbs

Scottish strawberries are truly delicious and a buzz always goes round food circles when the first punnets of ripe strawberries go on sale at farm shops and farmers markets.  The thought of that sweet, succulent taste haunts me until I track them down.

The first few punnets of the new season tend to get eaten as they are, naked, if you will.  A little later in the season, the many “pick your own” farms around the country open their doors (or gates, should I say), which makes for a fun day out and masses of strawberries to take home.  My thoughts turn to recipes.

One of the simplest, tastiest and most useful things to make if you have an excess of strawberries is strawberry coulis, a sweet sauce with bags of intense strawberry flavour.  It is very easy…

1 - strawbs.

2 - halved

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3 - heat

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4 - juice

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5 - sugar

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6 - blend

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7 - sieve

.

8 - taste

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9 - coulis

as you can see only half the bottle is left
I was too busy eating it to remember to take a pic when I made it!

.

This coulis is fabulous over vanilla ice-cream or the ubiquitous Wimbledon dish of strawberries and cream.  It also adds an extra hit of strawberry depth to the flavour of many other strawberry desserts.  I’ll bring some of those desserts to you in later posts.

Vohn
x

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