Little treats: Baked strawberries and cashew cream
Balsamic and pine nuts in pudding? In this sophisticated strawberry dish, it totally works – perfect for impressing guests
Sat Fat: 4g
235g raw cashew nuts, soaked in water overnight
5 tbsp honey or agave syrup
Juice of ½ lemon
40g pine nuts
450g strawberries, hulled
80ml good balsamic vinegar
1. Preheat oven to 180°C/160°C fan/gas mark 4. To make the cream, drain cashews and rinse well. Blend in a food processor with 2 tbsp honey or agave, lemon juice and water, till creamy; add a little more water if needed.
2 Toast pine nuts in a dry frying pan for 2-3 mins, till fragrant; toss regularly so they don’t burn. Put in a bowl and leave to cool.
3 Toss strawberries with vinegar and 3 tbsp honey or agave. Put in a baking dish; bake for 15 mins. Turn strawberries with a wooden spoon, bake for 15 mins until they are super soft. Leave to cool for 5 mins.
4 Divide strawberries between bowls. Top with pine nuts and dollops of cashew cream; serve.
Baked strawberries and cashew cream is from My Petite Kitchen Cookbook by Little treats: Baked strawberries and cashew cream, (Murdoch Books, £16.99). Photography Eleanor Ozich.