Friends, hello! I know that I abandoned you (the blog) last week while I went off gallivanting around Italy, but don’t you think everyone deserves a little break every now & again? My break was full of food & drink. Mostly food, but also a hell of a lot of Spritz cocktails. I feel like I should be ashamed of the amount of things Boyfriend & I ate, but hey, what are holidays for? We ate overflowing antipasti plates filled with delicious meats & cheeses (Pecorino with truffle is my new love), local pasta dishes, crazy huge steaks (like, the weight started at 1kg & went up), &, of course, as many desserts as we could find room for. (All of which is documented on my Instagram.) One thing is for sure: Italy knows how to cheesecake.
I’d love to be able to tell you that we went out & did loads of cultural activities every single day… but we’d both been to Italy before & so I dedicated 95% of my budget to food & only 5% to cultural activities, which pretty much just left enough to go to the Uffizi for the second time, & to go see David, where we both basically just stood in awe gazing up at him. (In case you didn’t know, I’m a total art history nerd & David ticked all the boxes of everything ever.) Needless to say, this budget planning of mine resulted in about an extra 2lbs & a little extra chub in my thighs.
This roasted strawberry recipe came about because I wanted to ease myself back into blogging & I didn’t really have time to bake something more serious. & also because our hotel in Bologna was located right smack bang in the middle of a food market that was overflowing with fresh fruit and veg & it made me crave strawberries. Strawberries are only just slowly coming into season here in Ireland, so roasting strawberries is a good way to make them sweet & syrupy & they smell so damn alluring.
Boyfriend was skeptical when I told him I was going to roast the strawberries because he’d never had them before. After convincing him that it would definitely be delicious & of course I’ve made them before so I totally know this for a fact, I had to convince myself of the exact same things because this was my first time ever roasting strawberries. Sometimes you have to tell small fibs when you can feel that everything’s going to work out. & boy was I glad I did, so worth it. Roasted strawberries can be used as a topping for ice-cream (yass), or on top of a scone, or as a topping for a cake, which is what I’ll be posting about next week, so be sure to come back!
Adapted from Joy the Baker & 101 Cookbooks
- 227g strawberries, hulled & cut in half
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- pinch of flaked sea salt
- Preheat the oven to 185C & line a roasting dish with baking parchment.
- Combine the oil, maple syrup & salt together in a small bowl.
- Spread the strawberries in a single layer across the roasting tray & gently coat in the mixture.
- Roast in the oven for 30 minutes, or until the juices of the strawberries has thickened but not burned.
- Remove from the tray while still warm & either use immediately or keep in the fridge for up to one week.