Posted in Fruits


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Recipe from BBC GoodFood
2 egg whites
110g caster sugar
1/2 tsp cornflour
1/2 tsp white wine vinegar
½ vanilla
180ml double cream
1/2 lemon, zested
225g berries, blueberries, strawberries, or blackberries or a mixture
1/4 tbsp icing sugar
Heat the oven to 180 degrees C.
Line a baking tray with baking paper.
Whisk the egg whites with electric beaters until they just form stiff and shiny peaks.
Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition.
When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120 degrees Cand cook for 1½ hours.
Turn the oven off and leave the meringue inside until completely cold
Tip: you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Don’t worry if it cracks.
Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova.
Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.
Serves 3.
Will SHE make it again?

Mixed Berries Trifle Cream

Recipe adapted from i-weekly
fresh blueberries
fresh strawberries
1/2 cup pure cream
50g castor sugar
1/4 cup full cream evaporated milk
Whip up the cream, full cream evaporated milk and sugar until fluffy.
Place the fruits in a transparent glass followed by the mixture.
Repeat the process until the glass is almost filled.
Top the cream with fresh berries.
Refrigerate and serve cool
Makes 1 glass
Posted in Cookies/Shortbread, Fruits

Cheesecake Stuffed Strawberries

Attempted again on 5th july 2012
Recipe adapted from realfunfood
18 strawberries
6 tbsp cream cheese
2 tsp icing sugar
3 digestive cookies, crushed
First cut off the strawberry tops and use a sharp knife to cut out the centers.
Mix together cream cheese,  sugar and 2 cookies.
Spoon the mix into the strawberries and dip the top with the remaining crushed cookie.
Makes 18
Will SHE make it again?
Posted in Brownies/Cakes, Fruits

Strawberry Crumble Cake

Recipe from Thoms Dux Grocer
150g butter
3/4 cup caster sugar
3 eggs
2 cups self raising flour
1/2 cup sour cream
250g strawberries, washed, hulled & halved
Double cream to serve
1/2 cup self raising flour
60g chilled butter, chopped
1/4 cup firmly packed brown sugar
Preheat oven to 190 degrees C.
Grease and line base and side of a  20cm (base) springform pan.
Using an electric mixer, beat the butter and sugar until pale and creamy. 
Add the eggs, one at a time, beating well after each addition.
Sift the flour over the butter mixture.
Use a large metal spoon to fold in the flour until just combined.
Stir in the sour cream
Spoon half the cake mixture into the prepared pan, top with half the strawberries following by the remaining cake mixture and strawberries.
For the crumble, combine the flour and butter in a bowl.
Use your fingertips to rub the butter into the flour until the mixture resembles the coarse breadcrumbs.
Stir in the sugar.
Sprinkle the crumble over the strawberries.
Place on a tray and bake for 60-70 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 10 minutes before releasing the side and transferring to a wire rack to cool slightly.
Serve cake warm or at room temperature with a dollop of cream
Makes 8 slices
Will SHE make it again?
Maybe. since her friend likes it.
Posted in Breakfast, Fruits

Strawberry Smoothie

strawberries & yoghurt
strawberries & yoghurt
strawberries & yoghurt

Recipe from

10 strawberries, hulled
1/2 cup full cream milk
1/2 cup plain yogurt
1 tbsp white sugar
2 tsp vanilla essence
6 ice cubes
In a blender combine strawberries, milk, yogurt, sugar and vanilla.
Toss in the ice.
Blend until smooth and creamy.
Pour into glasses and serve.
Makes 2 glasses
Will i make it again? YES
Posted in Jellies

Champagne Jelly

Recipe adapted from Leanne Beck
1 bottle (1.5L) champagne
35g castor sugar
8 leaves of gold gelatine leaves
2 punnets of strawberries
Soak the gelatine in cold water for 5 minutes or until softened.
Pour champagne and sugar into a saucepan and bring to a boil.
Boil for a few minutes to boil off some of the alcohol.
Remove from heat and allow to cool slightly.
Drain gelatin and squeeze out excess water, add to saucepan and stir until gelatine dissolves.
Cool to room temperature.
Pour jelly into the trifle bowl and strawberries.
Refrigerate until set.
Will THEY make it again?
maybe. since HE prefers konnyaku jelly
Posted in Fruits, Jellies

Champagne Konnyaku Jelly with Strawberries

15g konnyaku jelly powder
200g sugar or according to taste
700ml water
strawberries, halved 
Whole strawberries. for decoration
Mix well jelly powder with sugar.
Pour the mixture into water.
Stir till dissolved and boil.
Flavour with champagne
Pour the solution into jelly mould lined with halved strawberries.
Top with whole strawberries for decoration.
Will THEY make it again?