To share...or not to share...that is the question.
We've reached that culinary twilight zone where I feel duty-bound to focus exclusively on Pesach recipes yet I'm not quite ready to make this switch.
Waiting till after Pesach to reveal this gem will mean that strawberry season will have come 'n gone and, as you'll agree at the first bite, it would be a terrible waste to delay the discovery of this delicious, dairy-free Strawberry Pecan Loaf.
Berries are currently priced as long as they'll go - I recently paid NIS 12 per kg - meaning there's never been a better time to enjoy this wonderful dessert/coffee companion/brunchtime treat.
Winning Pesach recipes will feature in the Meatland newsletter from next week.
Let's celebrate the last of the berries in fruity-flavored fashion.
1 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
2/3 cup sugar
2/3 cups canola oil
1 teaspoon grated orange zest
1 teaspoon vanilla
1 1/2 cups chopped strawberries
1/2 cup chopped pecans (optional but delicious)
1: Preheat oven to 180 C and then mix all the dry ingredients together.
2: Mix eggs, oil, orange zest and vanilla and stir into dry ingredients to make a batter.
3: Stir in strawberries and pecans and pour into a small loaf tin then bake at 180 C for approximately 50 minutes till done.
COOK'S NOTES: Remember that cut-price strawberries can be washed and frozen for use in cakes, ice-creams, smoothies and salad dressings the whole year through