Banana and strawberry splits

Ingredients

250g strawberries, hulled
1 tablespoon icing sugar mixture
4 medium bananas
8 scoops vanilla ice-cream
1 tablespoon crushed peanuts wafer biscuits, to serve

Method

Step 1
Thinly slice 4 strawberries. Set aside. Place remaining strawberries and icing sugar in a blender. Blend until smooth.
Step 2
Cut bananas in half lengthways. Divide between dishes. Top bananas with 2 scoops of ice-cream.
Step 3
Drizzle with strawberry mixture. Top with sliced strawberries. Sprinkle with peanuts. Serve with wafer biscuits.

Strawberry & vanilla conserve

Ingredients

4 x 250g punnets strawberries, washed, hulled
1kg caster sugar
80ml (1/3 cup) fresh lemon juice
1 vanilla bean, split lengthways

 

Method

Step 1
Layer strawberries and sugar in a large bowl. Cover. Set aside overnight to infuse.
Step 2
Transfer to a large saucepan or stockpot. Add the lemon juice. Scrape the seeds from the vanilla bean into the pan. Add the bean to the mixture. Cook, stirring occasionally, over medium-low heat for 5-10 minutes or until the sugar dissolves.
Step 3
Increase heat to medium-high and bring to the boil. Use a large metal spoon to skim any froth from the surface. Cook, stirring often, for 25-30 minutes or until the conserve jells when tested.
Step 4
Spoon the hot conserve into clean, dry glass jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.

Fresh strawberry milkshake

Fresh strawberry milkshake

Ingredients

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Method

Blend milk, frozen yoghurt and strawberries together until smooth. Pour into chilled glasses. Serve.