Sweet and fragrant, a strawberry in syrup nourishes the soul as well as body. Ideal for relaxed weekend mornings when the family wanders in for breakfast, just serve over crispy waffles or fluffy pancakes with rich cream and your favorite coffee.
Showing posts with label Strawberry. Show all posts
Showing posts with label Strawberry. Show all posts
Strawberries in Syrup With Cardamom & Rose Water
Strawberry Scones with Blood Orange Icing
Scones resemble biscuits, and indeed might be considered their British cousins. They are common-place on the tea table but being inherently rebellious, people from other countries find them inviting on the breakfast table as well. Scones are simple to put together. They are generally heavier than biscuits, and often are studded with fresh and dried fruits, ginger or made from nutritious oats. A hot scone eaten as the British do, with a dollop of crème fraîche or Devonshire cream and some chunky berry preserves, is a taste treat not to be missed on either side of the Atlantic.
Summer Jams
When summer is approaching, I start contemplating visits to local farms to collect some berries and fruits for my jams and preserves. Over the past few years I have cooked many scrumptious jams, but every summer I have developed more unique recipes. Without having some homemade preserves on the shelf any house is not complete.
When we cook breakfasts on a weekend my kids like to pick their favorite jams and syrups for waffles and pancakes. Sometimes we have our breakfast outside on the porch and freshly made berry jams are an important part of it, just like they are part of any summer sweet gatherings.
Cape Cod, MA - Part #1 & Summer Desserts
We have taken few days off to get away from our kitchen renovation and headed for Cape Code, Massachusetts, to enjoy some sand beaches, blue water and fresh air. Instantly I fell in love with the beauty of Atlantic coast. I even think I would love to move there in my near future tender age :) I have put together few pictures from our trip for your enjoyment!
Spring Strawberry Tapioca Soup
This winter has been so long with a lot of snow and cold nasty winds. Sometimes snow turned into rain which froze and turned back into snow. I don't mind winter and I love snow days when fluffs are falling and covers trees and roofs of our houses. Snow days mean no school for kids and many cups of hot coco by the fireplace. But this winter was too cold and too unpleasant and I am tired of it. I need spring badly and I miss long walks in a park with my lovely daughter. Where are those yellow flowers you can see in March? Where are green leaves?
Mulberry & Strawberry Galette
Summer is the perfect time to enjoy berry tarts and galettes, when berries are flooding the farmers' markets. If you can't find the mulberries, use what you have for this recipe. Let the berries you find in the market or in your garden determine what you will bake tonight.
Yogurt Strawberry Cake - The Perfect Dessert
No-Bake Yogurt Strawberry Cake is a light and refreshing dessert for a summer's day. The simple, fresh taste of berries combines with creamy yogurt, and the color contrast looks wonderful, too. Blueberries or raspberries make equally delicious alternatives to strawberries.
Still Life with Strawberries and Yellow Flowers - Spring Collection
Have a beautiful weekend, my dear readers!
"Heated spring air
In tiny waves of an inch or two -
Above wintery grass."
Matsuo Basho's Haiku
Strawberry Smoothie Popsicles
This frozen refreshment is perfect for hot days. You don't even need to have an ice cream maker to make it. Also, a healthy snack for kids.
Chocolate Coconut Madeleines with Strawberries
The first bright red strawberries that appear in your garden signal the onset of summer and the opening of berry season. They are the first act, followed by raspberries, blackberries, blueberries and more- and, in the middle of the summer they all appear on stage together. Save this recipe for beginning of strawberry season and many sweet and delicious mid-afternoon tea gatherings.
Mango and Strawberry Popsicles
The summer is here. Can you feel it, can you taste it? I am sure you can. I love summer food, so many colors, so many wonderful flavors. Summer days are so hot so we are doing different popsicles every day. I have never made popsicles before, and I really don't know why. I have seen many variations of these so I figured I try my own, after all, summer weather is here so these are just perfect for the hot days.You don't need a special recipe for it, just put in your blender any fruits or berries you have and freeze it.
We love mango popsicles and mango with strawberries. I have a few ideas for you what to make, but anything will do, honestly!
This year we started our first little herb garden: lemon mint, rosemary, carry leaves, lemon thyme, fennel and parsley. Also we have peaches and red currant. I can not wait to make some jam and syrup using my herbs. Try to make strawberry syrup with basil and chocolate mint, the best with pancakes and waffles, it's amazing.
Love to know what is in your garden and what are you cooking with your herbs.
Mango popsicles
Makes 6
Ingredients:
- 3 mangos
- 1 tsp honey
- lime juice from half of lime
- 1/2 cup heavy cream
Place all ingredients in a blender and puree until smooth. Pour into your ice pop moulds, stick a paddle pop stick in and freeze for at least 4 hours, or until set.
Mango and Strawberry popsicles
Makes 6
Ingredients:
- 1 mango
- juice from one orange
- 1 tsp honey
- 2 cups strawberries
- juice from one grapefruit
- 1 tsp honey
Directions:
Place all ingredients for mango layer in a blender and puree until smooth. Do the same with strawberries. Spoon a layer of mango puree into the ice pop moulds, about a half full, and then add a layer of strawberry puree. Insert a paddle pop stick into each mould and freeze for a minimum of 5 hours.
Papaya-Lime Soup with Strawberries - simply prepared but satisfying end to any meal
Papaya is at its best uncooked, so it typically makes its way into recipes like fruit salad and sorbet. But this soup is a more elegant venue for the sweet, earthy fruit, and it's especially perfect for papayas too ripe for salad. Add a little lime juice to round out spark the flavor. The result is a refreshing, velvety, vivid orange soup that is entirely welcome after a rich meal.
Serve it as is, or with sliced strawberries, or have fun dressing it up with other fruit like cubed melon, or with scoops of sorbet or ice cream.
From the book "The last Course"
Serves: 6-8
Ingredients:
- 2 large papayas
- 3/4 cup of syrup (2 cups of sugar and 1 1/2 cups of water for 2 1/2 cups of syrup)
- 1/4 cup fresh lime juice, or to taste (from 2 to 3 limes)
- 1 pint strawberries, hulled and sliced in quarters
- sage for garnish
Directions:
In a small saucepan over medium-high heat, combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Let the syrup simmer for one minute, then turn off the heat and allow to cool. Use 3/4 cup for the soup and the rest will keep almost indefinitely in a tightly sealed bottle in the refrigerator.
Halve the papaya and scoop out the seeds. Cut into thick slices, then peel away the skin. Cut into cubs.
Puree the papaya with half of the strawberries in a food processor or blender. Put it in the bowl and stir in 1 1/2 cups water, the syrup, and the lime juice, adding more lime juice to taste if necessary.
Chill the mixture until very cold, at least two hours.
Serve the soup with sliced strawberries and garnish with sage.
Chocolate Covered Strawberries - Happy Valentine’s Day to Everyone!
Oh how sweet!
Chocolate lovers have always known what medical research has confirmed: chocolate is good for your heart. Chocolate has made people happy for centuries. Of course, in ancient Incan civilization, eating chocolate was part of a deadly act: a “bittersweet” drink of chocolate was used to sanctify the souls of human sacrifices.
Alas, many years passed before chocolate was available as a sweet treat to sanctify the souls of the living. Once brought to Europe, chocolate was greedily hoarded by royalty, who did not want their subjects to be distracted by the passion that chocolate unleashed. It is no wonder that princely heads would roll before the populace was able to indulge. Fortunately, chocolate is now available to everyone. The lucky ones know how it deliciously seduces the mouth and the soul.
Chocolate Covered Strawberries
This recipe is so easy, it doesn’t really even need a write up.
Melt the chocolate, dip the strawberries:-)) Simple, fun and luxuriously satisfying.
Happy Valentine’s Day to Everyone!
Ingredients:
- 6 ounces semisweet chocolate, chopped (best quality)
- 1 pound strawberries with stems, washed and dried very well
Directions:
Put the semisweet chocolates into heatproof medium bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowl of chocolate over the water to melt. Stir until smooth.
Once the chocolate is melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Strawberry Mousse with Crème Patissiere
From Michel Roux book “Eggs”
Serves: 6
Ingredients for the mousse:
- 1 lb (350g) strawberries, plus extra to serve (optional)
- 2/3 cup (130 g) superfine sugar juice of 1 lemon
- generous 1/3 cup (100ml) heavy cream
- 2 egg whites
- 1/3 quantity (9oz/250g) crème patissiere, cooled
Ingredients for the crème patissiere:
- 6 egg yolks
- ½ cup plus 2 Tbsp(125gr) superfine sugar
- ¼ cup (40gr)all-purpose flour
- generous 2 cups (500ml) milk
- 1 vanilla bean, split lengthwise
- a little confectioners’ sugar or butter
Makes: about 1 lb 10 oz (750gr)
Directions for the mousse:
Put the strawberries in a pan with ½ cup (100g) sugar and heat very gently, stirring with a wooden spoon from time to time. When the mixture comes to a simmer, cook gently for another 10 minutes. Transfer to a blender or a food processor and whiz to a puree, then strain through a cheesecloth-lined strainer into a bowl. Let this coulis cool, stirring occasionally to prevent a skin forming. When cold, stir in the lemon juice.
Whip the cream to a ribbon consistency, then fold into the cooled crème patissiere.
Whisk the egg whites in a clean bowl to a foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.
Very delicately mix in the cold strawberries coulis. Divide the mousse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Serve the mousse on its own, or with extra berries.
Tip: You may need to adjust the quantity of sugar for cooking the berries according to how ripe they are. This mousse is equally delicious made with flavorful blackberries or raspberries.
Directions for the Crème Patissiere:
Combine the egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Add the flour and whisk it in thoroughly.
In a pan, heat the milk with the rest of the sugar and the vanilla bean. As soon as it comes to boil, pour it onto the egg yolk mixture, stirring as you go. Mix well, then return the mixture to the pan.
Bring to a boil over medium heat, stirring constantly with the whisk. Allow the mixture to bubble, still stirring, for 2 minutes, then tip it into a bowl.
To prevent a skin forming, dust the surface with a veil of confectioners’ sugar or dot all over with little flakes of butter. Once cold, the pastry cream can be kept in the refrigerator for up to 3 days. Remove the vanilla bean before using.
Radish Salad and Berry Drink "Mors"
A simple Radish Salad.
Ingredients:
- 5 radishes, sliced thin
- 1 cucumber, sliced thin
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. extra virgin olive oil
- kosher or sea salt and fresh cracked black pepper to taste
- fresh parsley, minced
Direction:
Slice radishes and cucumber in thin rings. Chop fresh parsley. Toss them in a bowl.
Mix lemon juice, olive oil, black and red pepper and salt. Drizzle this mixture on radishes and cucumbers rings and serve.
Mors is a refreshing drink made of berries. Though cranberries are the most traditional choice, any berry in season can be used. This version, made with cowberries, cherries and strawberries.
Ingredients:
- 1 cup frosen cowberries (lingonberry, red huckleberry)
- 1 cup frozen cherries
- 1 cup fresh strawberries
- 1 tbsp lemon juice
- 6-8 cups water
- 1/3 cup sugar (more or less, depending on your taste and the acidity of the berries)
- 1 cinnamon stick (optional)
Place the berries and water in a saucepan, bring to a boil, cover and cook for 15 minutes.
Pass the liquid through a chinois and return to the saucepan. Add the sugar and lemon juice, then bring to a simmer, stirring constantly, and remove from the heat. Let cool and refrigerate.
Sautéed Eggplant with Garlic and Fried egg on the top and Strawberry Ice-water.
Eggplant, garlic, mushrooms, peas and onions are the primary ingredients of this easy side dish. Combine them with olive oil and herbs for a wonderful saute and serve with any type of meat or just like that with fried egg on the top.
Ingredients:
- 1 large eggplant or 2 medium (about 1½ pounds), firm and shiny, ends trimmed, cut into ¾-inch chunks1 sm. onion, chopped
- 1 onion, chopped
- 1 cup peas
- 1 cup fresh mushrooms, sliced
- 1 tablespoon kosher salt
- pepper to taste
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 2 tablespoons parsley, minced
- 2 medium cloves garlic, minced or pressed through a garlic press
- 1 fried egg
Direction:
Heat olive oil in a pan over medium heat, and saute the eggplants with onions and mushrooms for about 10 minutes, stir often, until vegetables are browned and soft.
Add peas and simmer for 5- 10 more minutes. Add the garlic, cumin, salt and pepper to the pan and stir. Let it simmer with the eggplants for about a minute or two.
To serve, top with parsley and fried egg.
