Fresh strawberry tapas recipe

  • Serves 4
  • 15 mins to prepare
  • 253 calories / serving
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strawberry tapas 1 (h)

Hull and clean the strawberries, removing the green stem with a teaspoon. Now slice the strawberries in half, and place them in a serving bowl on a tray. Prepare 5 more small bowls, all to be served on the same tray.

Using a pestle and mortar, lightly crush the black pepper corns, and then place them in a small bowl, on the same tray as the strawberries. 

Lightly crush the red pepper corns, as above, and place them in a separate bowl, again on the tray. Mix the ricotta in another bowl with the ground cinnamon 

Pour the balsamic vinegar in a small bowl. Place the lemon zest in another bowl, and mix in the sugar. 

Serve the prepared tray to your guests, and they can dip each strawberry into the flavours.

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  • Ingredients

  • 454g fresh Sweet Eve strawberries
  • 100g black peppercorns
  • 100g rainbow peppercorns
  • 250g ricotta cheese
  • ½tsp of ground cinnamon
  • 100ml of aged traditional, balsamic vinegar from Modena
  • zest of 1 unwaxed lemon
  • 100g soft brown sugar
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  • Energy 1065kj 253kcal 13%
  • Fat 8g 11%
  • Saturates 4g 22%
  • Sugars 40g 45%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 42g Protein 10.3g Fibre 10.7g


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