Strawberries & Cream

Strawberries & Cream 650

Strawberries & Cream

Strawberries + Wimbledon = arrival of summer. So here we are! This season’s must try! Sweet, juicy strawberries swimming in the whipped cream.

Ingredients:

2-3 handfuls strawberries
300 ml double cream
2 tbsp caster sugar
1/3 tsp vanilla essence
fresh mint leaves to decorate

Cut strawberries into quarters.
To make a whipped cream: in a large mixing bowl place double cream, vanilla essence and sugar and using a handheld electric whisk, whip till thick.
Pipe or simply spoon whipped cream into serving dishes of your choice and top it up with strawberries. Decorate with fresh mint leaves.
Store in refrigerator until ready to serve.
Bon appetit.

Advertisements

Cherry and Yoghurt Layered Puds

Cherry and Yoghurt Layered Puds

Mooooore cherries! Yes, some left after Pancake Day so I thought that they will be just perfect for a pudding.

And here is my yummy Valentines Dessert . Enjoy!

Cherry and Yoghurt Layered Puds

Serves 3-4 (depanding on glass size)

Ingredients:

200 g cherries in syrup, pitted (plus few reserved for garnish)
100 ml rose wine or red wine
2-3 tbsp granulated sugar
300 ml natural yoghurt
4 tbsp honey
5-6 small sponge cakes, broke into little pieces (alternatively you can use digestive biscuits, crushed)
150 double cream
2 tbsp caster sugar

Place cherries, syrup, granulated sugar and wine in a pan. Gently heat, stirring constantly, until sugar is dissolved. Simmer for 10 minutes until the liquid is syrupy and then set aside and let it cool.

In a bowl, mix yoghurt and honey.

And in a separate bowl, place double cream and sugar and whip till thick.

Layer the yoghurt with honey, crushed sponge cakes or biscuits and cherries with syrup in tall serving glasses, ending with a layer of whipped cream.

Refrigerate for at least 30 minutes. Just before serving use remaining cherries to decorate the desserts.

Bon appetit.

Pancakes with whipped cream and cherries

Pancakes with whipped cream and cherries

Pancakes with whipped cream and cherries.

Ingredients:
For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 egg
1 tbsp butter, melted
salt, pinch
oil

For the cherry topping:
150-200 g cherries, pitted, juice reserved
4 tbsp caster sugar
1 tsp cornflour

For the whipped cream:
150-200 ml double cream
2-3 tbsp caster sugar

In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.

Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.

Topping:

To make the cherry topping: put the sugar in a saucepan with the cherry juice and bring to the boil. Dilute the cornflour in a little water and stir into the sauce. Simmer for a 2 minutes, remove from the heat and leave to cool for a while. If required add a bit of water.  Then add the cherries.

To make a whipped cream: in a large mixing bowl place double cream and sugar and whip till thick.

Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange cherries and spoon a bit of sauce over.

Bon appetit.

Pancakes with whipped cream, strawberries and blueberries

Pancakes with whipped cream, strawberries and blueberries

Happy Pancake Day All!

Pancakes with whipped cream, strawberries and blueberries.

Ingredients:
For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 egg
1 tbsp butter, melted
salt, pinch
oil

For topping:
150-200 ml double cream
2-3 tbsp caster sugar
100 g blueberries
100 g strawberries, cut into wedges

In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.

Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.

Topping:
In a large mixing bowl place double cream and sugar and whip till thick.

Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange fruit and voila all ready!
Bon appetit.

Waffles with whipped cream and cranberry compote

Waffles with whipped cream and cranberry compote

More cranberries!  Yummy!

Waffles with whipped cream and cranberry compote

Ingredients:

6-8 waffers

300 ml double cream

6 tbsp caster sugar

100 g cranberries

1/2 tsp vanilla essence

In a small pan cook cranberries, 3 tbsp caster sugar and vanilla essence. When soft turn off the heat and transfer all into little dish and let it chill. Meanwhile beat together cream and 3 tbsp caster sugar till lightly stiff. Then pipe or spoon over the waffles and top with the compote to serve.