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Pimm’s & strawberry cobbler
With vanilla, orange & almonds
With vanilla, orange & almonds
Serves 6
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 232 12%
Fat 18.8g 27%
Saturates 9.2g 46%
Sugars 19.7g 22%
Salt 0.33g 6%
Protein 3.6g 7%
Carbs 33.1g 13%
Fibre 2.7g -
Of an adult's reference intake
Ingredients
- 800 g ripe strawberries
- 1 vanilla pod
- 1 orange
- 40 g soft brown sugar
- 40 ml Pimm's
- vanilla ice cream , to serve
- TOPPING
- 50 g whole almonds
- 100 g self-raising flour
- 50 g caster sugar
- 100 g unsalted butter , chilled
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Preheat the oven to 240ºC/475ºF/gas 9.
- Hull the strawberries, halve any larger ones, and place them all in a 25cm baking dish.
- Halve the vanilla pod lengthways, scrape out the seeds and add to the strawberries (save the empty vanilla pod and pop in a jar of sugar for a lovely flavour).
- Finely grate in the orange zest and brown sugar, tossing gently to combine, then pour in the Pimm’s.
- Place the dish in the oven, reduce the temperature to 190ºC/375ºF/gas 5 and cook for 10 minutes, or until the fruit is soft but still holding its shape.
- Meanwhile, make the topping. Blitz the almonds in a food processor until fine, then tip in the flour, sugar and 1 pinch of sea salt. Cut the butter into cubes, add to the food processor and pulse until the mixture resembles fine breadcrumbs.
- Add about 2 tablespoons of water and pulse again until it comes together into a firm dough.
- Remove the strawberries from the oven, gently mixing and scraping around the edges to collect any bits that are catching, then use a tablespoon to dollop 12 big spoonfuls of dough on top of the fruit.
- Return the dish to the oven for about 20 minutes, until bubbling and golden on top. Serve with vanilla ice cream, if you like.
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