Strawberry and Basil Jam
Ingredients
1 kg fresh strawberries
800 g sugar
1 lemon
10 g basil
Method
Rinse the strawberries in a colander under cold running water. Cut away the green calyx and slice the strawberries in half. Place them in a heavy based pan.
Add the sugar and the juice of the lemon. Bring the mixture gently to the boil, making sure the sugar dissolves before the mixture boils. Once the it starts boiling, remove the strawberries with a slotted spoon and place in a bowl. Boil the sugary mixture until it reaches about 105° C on a sugar thermometer. If you don't have a thermometer, another way to test if the jam is ready is by placing a saucer in the freezer until cold. Spoon a little of jam on the saucer and return to the freezer until the jam is cold. Run a finger through the jam - if it hold itself and wrinkles, you know that it has reached the right temperature.
In the meantime, place a few jars in a 180° C oven until heated through and sterilized, about 10 minutes. Allow them to cool slightly.
Return the strawberries with the basil to the pan and bring to the boil. Taste to see if enough basil flavor has infused through. Remove the basil and ladle the jam into the jars. Seal with the lids and turn the jars upside down to cool. This helps with the air pocket and ensures good distribution of the fruit. Allow to cool completely before using.
The jam can be kept, unopened for at least 6 months. Refrigerate once opened. These also make fantastic gifts to give away to family and friends.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
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Rhubarb and Strawberry Eton Mess
This is one of those desserts that's easy to make and always a guaranteed success.
Serves 6-8
Ingredients
9 Meringues, crumbled
Rhubarb compote
1 kg rhubarb
sugar to taste
1 vanilla pod or 2 star anise
a splash of water to get it going
750 g strawberries, rinsed, hulled and halved
750 ml cream, whipped and sweetened with a touch of sugar
Method
Make the meringues according to the recipe. You'll find the recipe by clicking above.
Make the rhubarb compote by trimming the rhubarb if stringy. Chop roughly and place in a pan with sugar (start with about 200 g and add more according to your taste), the vanilla pod or star anise and a splash of water. Bring to the boil and simmer until the rhubarb is soft, with some pieces still holding their shape. If your rhubarb isn't very pink, you can always add some Grenadine syrup to give it a blushing pink colour. Allow to cool completely.
To assemble the Eton Mess, take a large glass bowl. Crumble some meringues in the base and spoon in some rhubarb compote and scatter over some strawberries. Top with a third of the cream and repeat. You want to end with a layer of cream. Top a few strawberries and crumbled meringues and serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
