- 3 cups strawberries
- 1 tablespoon honey
- 1. Preheat oven to 250 degrees.
- 2. Remove the stems from the strawberries and rinse.
- 3. Place the strawberries and honey in a blender and puree until smooth.
- 4. Pour the mixture on to a parchment paper lined baking sheet and spread with the back of a spoon or spatula in a large rectangle (my rectangle was 11 x 15 inches) making sure that the mixture is completely even.
- 5. Bake for 2-3 hours (or until it’s dry and not sticky to the touch). Remember, cooking times will vary depending on how thick you spread your mixture and how much water (juice) is naturally in the fruit. *Every oven is different, so the cooking time maybe less then 2 hours if your oven tends to be hot.
- 6. Allow to sit and cool at room temperature. It takes several hours for the fruit to soften up (when you first take the leather out of the oven the edges will be a bit dry and crispy, but if you allow it to sit overnight it softens up nicely).
- 7. Cut with a knife or pizza cutter into strips or use scissors, keeping the paper on, and then roll the leather into “roll ups”.
- 8. Serve.
Dinner date with Shena
You’ll need some bread with this. Whack some flatbread in the oven with paprika, oil and salt and let it crisp up. It gives a nice contrast to the soft eggs and juices.
300g/10oz lamb mince
½ onion, finely chopped
2 garlic cloves, crushed
Large handful fresh breadcrumbs
1 tsp ground cinnamon
Handful parsley leaves, roughly chopped
1 tbsp olive oil
400g/13oz can chopped tomatoes
2 grilled red peppers, torn
1 tsp caster sugar
1 tbsp harissa
1 tsp sumac
Put the mince in a large bowl with the onion, garlic and breadcrumbs. Add the cinnamon, parsley, salt and freshly ground black pepper. Using your hands, squeeze the ingredients together until well combined. Wet your hands and roll the mixture into 12 small meatballs.
Heat the oil in a large non-stick, heavy-based frying pan over a medium-high heat. Fry the meatballs, turning frequently, until golden-brown. Tip in the chopped tomatoes, peppers, sugar and harissa and simmer until the sauce has thickened and the meatballs are cooked through. Season.
Use a wooden spoon to clear four holes in the mixture and crack an egg into each one. Alternatively, divide the meatballs and their sauce between 4 individual frying pans before adding the egg. Cook on the stove until the whites of the eggs have set and sprinkle with sumac to serve.
I’ll protect you