Tag Archives: 2015

Pickled Summer Strawberries

July 29, 2015

At the weekend, I set out in what can only be described as the most torrential rain of the summer. I was off to the Tate Modern to see the Agnes Martin retrospective. Having purchased tickets weeks ago – rains, winds nor floods were going to stop me and it was worth to every soggy-toed minute. Her work, which I had never seen in person – blew me away. 


It is ethereal but grounded –  it demands attention but also captivates – enveloping you as you stand in front of each uniform square canvas with its seductive textured whites and luminescent heavily brush stroked colors. 
Her work is painstakingly precise but achingly flawed – its this human element that gripped me more than anything – the perception of perfection but the reality of the imperfect, the bowed hand drawn lines and such. 


On the opening wall were are few words of Martin’s – “beauty is the mystery of life. it is not just in the eye. it is in the mind. it is our positive response to life”



This recipe is about preserving the beauty of summer for just a little bit longer – capturing the strawberries in their best moment, their sweetest – most beautiful – and savoring it for a little longer. Preserving is as much about the moment and the perception of perfection as it is about finding the beauty in the newly created.  These pickles have a personality of their own, the sweetness comes through of course but that subtle acidity from the vinegar and a bit of unexpected tang from the peppercorns compound the flavor of the berry so that it truly becomes something else. 
Of course I will advocate for using ingredients in the moment, but as you know, sometimes in summer especially, there are just too many materials peaking at exactly the same moment. This recipe is intended to preserve the flavors for a little longer but also prevent anything going to waste. 


I have been using the pickled strawberries, and the gorgeous deep pink pickling liquid in a variety of ways. I invite you to create your own flavors with them too.

I whipped a little ricotta with some salt and olive oil and spread it on rye, then I topped it with the sliced pickled strawberries, toasted walnuts and some fresh basil, chives and a drizzle of honey. 


I have also mixed the strawberries in with some fresh spinach, cold quinoa, almonds, blueberries and herbs for a lovely salad. 


Drizzle the liquid over yogurt in the morning or muesli  – the color against the white is heavenly – and reminds me of one of Martin’s paintings with is stark white background and glowy pink stripes. 


– enjoy

 Pickled Strawberries 

675 grams strawberries, washed & hulled
1 cup water
2 tbsp apple cider vinegar
1 tbsp rice wine vinegar
2 tbsp sugar
1/2 tsp salt
3 strips of lemon peal
20 coriander seeds
20 pink peppercorns 
3 green cardamom pods, crushed
In a sauce pan over low heat,  lightly toast the cardamom, peppercorns and coriander seeds until fragrant (about 2 mins).

Then add the water, vinegars, sugar salt and lemon peel to the pan and bring to a light simmer over medium low heat. Stir until sugar has dissolved and ingredients have combined.  Then add strawberries to the pan, hull side down and simmer 2-3 minutes. Remove from heat and let the mixture cool. Place strawberries and liquid into a clean, lidded storage jar and store the refrigerator overnight. 
They will keep in the fridge for about 5 days or so. 



Olive Oil Cake with Bay & Orange

January 22, 2015

This is a cake to linger over. 
The kind of cake I would make if my dearest girlfriends were in town. The entire afternoon would be spent around the table, deep in delicious conversation, with cup after cup of tea and a slice of this cake.  

The table itself doesn’t really matter, only that there is one. It could be smartly dressed in the crispest white linen, delicate sea foam colored tea cups and glimmers of gold and glass. 

Or it could have nothing of the sort, bare well worn, well loved wood, the softest washed linen napkins and handmade grey mugs with chunky handles, perfect for holding. 


This cake is comfortable in any setting. 


It sticks to the roof of your mouth in the most delightful, not too sweet way. Better than the way peanut butter does; with more elegance. The subtle bay infused olive oil is the backbone of this recipe. 
Its the sticky bit, the rich bit. 
And as your tongue moves to the roof of your mouth, your nose picks up the aroma of the bay. The orange is there too, vibrant but not loud. Its doesn’t compete with the bay or the olive oil. The three are harmonious. 


It is unfussy this cake. In this recipe it has an icing glaze, but it needn’t. It is made in a fancy bunt pan because I wanted to use one but could just as easily be made in a loaf pan. The most important part is infusing the olive oil, everything else just falls into place. 
I combined some of this recipe with some from here. Both recipes are lovely on their own and I would recommend trying each. I must say, I wouldn’t mind having both writers to tea either.


I use a fruity, medium bodied olive oil because I want to taste it in the cake but still want the bay to come through. 
I very gently heat the olive oil. If it gets too hot it will begin to bitter and lose some of its richness. It should be warm to the touch, but not hot. A minutes or so on the heat is all really. Then drop in the bay leaves, 3 or 4, fresh if possible and keep warming over a very low heat until the aroma of the bay hits your nose. Leave on the heat about 5 minutes more, taking care that it does not get too hot. Then remove from the heat and let it stand, 2 hours as a minimum but better overnight. 
You can make a bit extra if you like and use it to drizzle over salads or a goats cheese. Its not a bad thing to have on hand. 



Olive Oil Cake with Bay & Orange

10 bay leaves 
80ml fruity medium bodied olive oil (infused with 3 or 4 bay leaves as above)
150g white flour
50g ground almonds
200g golden caster sugar 
3/4 tsp salt
1 1/2 tsp baking powder
2 eggs 
50ml cointreau 
zest from half a medium orange 
juice from 1 orange 


For the Icing
100 grams icing sugar
1 tbsp cointreau 
3 tsp of almond milk (or regular milk)


Preheat the oven to 180 (350F) degrees 
Grease and flour your pan carefully. 


In a bowl sift together dry ingredients: flour, almonds, sugar and baking powder. 
Then in a small bowl gently beat the eggs together with the salt. Tip into the dry mixture along with the olive oil, cointreau, zest and juice from the orange. Gently stir to combine, making sure the batter is free from any lumps. 


Pour batter in to your greased and floured baking pan. Top the batter with the remaining bay leaves. Bake in the middle of the oven for about 1 hour depending on your pan. When a tester is inserted, it should come out clean. 


When the cake is done, remove it from the oven and turn it over onto a cooling rack. Let it cool completely before icing. 


For the icing, combine the sugar with the almond milk and cointreau. Stir well to combine, again making sure there are no lumps. With a spoon drizzle as much or little of the icing down over the top of the cake as you like.