Tag: Strawberries

Strawberry Oatmeal
May 26, 2026

Strawberry Oatmeal

Summery Strawberry Oatmeal Breakfast Bars! Made with a fresh, jammy, just sweet strawberry filling that’s layered between a tender crisp, buttery oat crumble. A delectable way to start the day. Prep20minutes minutesCook35minutes minutesServings: 9 Ingredients Instructions Notes

Breakfast
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by CookDiaries
Belgian Waffle
September 5, 2025

Belgian Waffle

Crispy on the outside, fluffy on the inside, Belgian Waffles are the ultimate breakfast treat that never goes out of style. Whether you pile them high with fruit, drizzle them with syrup, or keep them classic with just a dusting of sugar, they’re the kind …

Breakfast
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by CookDiaries
Strawberries & cream bread & butter puddin
November 8, 2024

Strawberries & cream bread & butter puddin

Try this summery twist on a classic pudding packed with juicy strawberries, or swap for your seasonal berry of choice

Ingredients:

  • 1 tbsp salted butter , softened
  • 300ml double cream
  • 250ml whole milk
  • 4 eggs
  • 2 tsp vanilla bean paste
  • 50g golden caster sugar
  • 5 tbsp strawberry jam
  • 10 slightly stale white bread , crusts removed
  • 150g Morrisons Strawberries , roughly chopped
  • 2 tbsp demerara sugar
  • single cream , to serve

Directions:

  • Butter an ovenproof dish (ours was 20 cm x 25 cm). You will also need a larger roasting dish that this fits in comfortably. Pour the cream and milk into a small saucepan and bring to a simmer over a low heat.
  • Meanwhile, whisk the eggs, vanilla and caster sugar together in a medium bowl. Pour the hot milk and cream over the eggs, whisking continuously until smooth.
  • Spread the jam on five slices of the bread, then sandwich the remaining slices of bread on top. Cut into quarters diagonally, then arrange into the baking dish, slightly overlapping each other.
  • Pour the custard over the bread and chill for 45 mins. Can be prepared up to six hours ahead. Heat the oven to 180C/160C fan/gas 4. Boil a kettle.
  • Sprinkle the pudding with the chopped Morrisons Strawberries and demerara sugar, then lower into the larger roasting dish. Pour the just-boiled water from the kettle into the larger dish until it comes halfway up the sides of the pudding tin. Carefully put in the oven and bake for 35-45 mins until golden, puffed up and juicy.
  • Carefully remove the pudding from the larger tin and leave to cool for 10 mins. Serve with cold single cream, if you like.

Nutrition per serving:

  • kcal540
  • fat34g
  • saturates20g
  • carbs46g
  • sugars0g
  • fibre2g
  • protein11g
  • salt0.68g
Desserts
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by CookDiaries
THE MACERATED STRAWBERRIES
June 9, 2020

THE MACERATED STRAWBERRIES

INGREDIENTS: FOR THE MACERATED STRAWBERRIES:  5poundsstrawberries(hulled and quartered (about 15 cups))  1cupgranulated sugar FOR THE BISCUITS:  2½cupsall-purpose flour  2tablespoonsbaking powder  2teaspoonsgranulated sugar  1teaspoonsalt  ½cupcold unsalted butter, cut into ¼-inch cubes  1cupcold buttermilk  ¼cupunsalted butter(melted, for brushing) FOR THE WHIPPED CREAM:  1½cupsheavy cream(or heavy whipping cream) …

Desserts
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by CookDiaries
Strawberries Romanoff
June 4, 2020

Strawberries Romanoff

Ingredients: 1/2 cup sour cream 3 tablespoons brown sugar 1 tablespoon brandy 1/2 cup heavy cream 3 tablespoons white sugar 4 cups fresh strawberries Directions: Combine sour cream, brown sugar, and brandy in a bowl and mix to combine. Beat cream in a chilled glass …

Desserts
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by CookDiaries
Coconut crepes with maple ricotta and strawberries
May 22, 2020

Coconut crepes with maple ricotta and strawberries

INGREDIENTS:

  • 4 eggs
  • 1 cup (250ml) coconut milk
  • 1/4 cup (25g) coconut flour
  • 1 tbs arrowroot
  • 250g strawberries, hulled
  • 1 vanilla bean, split, seeds scraped
  • 1/2 cup (125ml) pure maple syrup, plus extra to serve
  • 1 1/2 tbs coconut oil
  • 1 1/2 cups (360g) ricotta

METHOD:

1-Whisk the eggs, coconut milk, coconut flour, arrowroot and a pinch of salt in a bowl until the batter is the consistency of pouring cream.
2-Place the strawberries, vanilla pod and seeds, 1/3 cup (80ml) maple syrup and 2 tbs filtered water in a saucepan over low heat. Cook, stirring, for 3-4 minutes until strawberries start to soften. Remove from the heat and set aside.
3-Heat 1 tsp oil in a 20cm crepe pan over medium heat. Add a 1/4 cup (60ml) portion of batter to pan, swirling to coat the base of the pan and pouring any excess back into the bowl. Cook crepe for 1-2 minutes until golden, then flip and cook for a further 1 minute or until cooked. Remove from pan, cover and keep warm. Repeat with remaining oil and batter to make 6 crepes.
4-Whisk the ricotta and remaining 2 tbs maple syrup in a bowl until smooth and combined. Divide the crepes among serving plates, spread with maple ricotta, then top with strawberries, extra maple syrup and mint to serve.

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Image Source:*delicious.com.au

Source:delicious.com.au

Breakfast
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by CookDiaries
Cornmeal-Almond Cake with Strawberries and Mascarpone
December 6, 2019

Cornmeal-Almond Cake with Strawberries and Mascarpone

This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. Instead of using plain whipped cream as a topping, Chef Mike Lata whips a combination of cream and mascarpone for a bit of tanginess.   Ingredients: CAKE: 3 cups …

Desserts
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by CookDiaries