September 17 - October 7, 2023: Issue 599
spring strawberries: recipe ideas for this Vitamin c boost fruit
Or in a soufflé…
Or just piled high on a dinner plate!
It is time to indulge your senses. A few recipe ideas run this Issue for your consideration.
Strawberry Mousse Pots
180g quality white cooking chocolate, chopped
1 cup thickened cream
500g strawberries, stalks removed
½ cup sifted pure icing sugar, plus 1 tablespoon extra for topping
¼ cup orange liqueur (Cointreau or Grand Marnier), plus 1 teaspoon extra for topping
2 teaspoons powdered gelatine
1 tablespoon water
8 ready-made chocolate dessert cups*
mint leaves, to garnish
Place chocolate and ¼ cup cream in a medium size heat proof bowl; place over simmering water, stirring occasionally, until smooth. Remove from heat. Reserve 250g strawberries for topping. Place remainder in a food processor along with icing sugar and liqueur; process until pureed. Gradually stir into chocolate mixture. Combine gelatine and water in a small glass jug or bowl. Fill sink about 2cm deep with boiling water; stand jug or bowl in sink and stir until gelatine dissolves. Stir into strawberry mixture. Refrigerate, stirring occasionally, for about 30 minutes or until just starting to thicken. Beat remaining cream until thick. Whisk ¼ of the cream into the strawberry mixture, then fold in remainder.
Place chocolate cups on a tray. Divide strawberry mixture between cups and refrigerate for about 3 hours or until set (once set, the pots can be stored in the fridge, loosely covered with clingwrap for up to 24 hours). Just before serving, slice reserved strawberries and place in a bowl. Add extra icing sugar and extra liqueur; stir gently. Set aside for about 3 minutes. Top mousse with strawberries and garnish with mint leaves.
Spinach and Strawberry Salad
2 bunches spinach, rinsed and torn into bite-size pieces
2 punnets of strawberries
½ cup roughly chopped walnuts
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
In a large bowl, toss together the spinach, strawberries and walnuts. Then in a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach, strawberries and walnuts, and toss to coat.
Nonstick vegetable oil spray
2 punnets of strawberries, hulled
7 tablespoons caster sugar
1 tablespoon cornflour
3/4 teaspoon grated orange peel
4 large egg whites
Preheat oven to 180°C. Spray 6-cup soufflé dish with vegetable oil spray and shake a little caster sugar around sides (this gives mixture something to climb on and stick to). Coarsely puree half of berries with 3 tablespoons sugar and cornflour in processor or by hand. Transfer to small saucepan and stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Allow to cool completely. Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend. Beat egg whites in a separate large bowl until soft peaks form. Gradually add 3 tablespoons sugar; and beat until stiff but not dry. Fold puree into whites in 3 additions. Transfer to prepared dish. Bake until soufflé is puffed and golden, about 18 minutes. Serve immediately with sliced berries and fresh cream. Bliss!
Recipe Ideas - Seasonal Fruits and Vegetables
Australian and Native Cherries (Summer Fruits) - the Duntroon Connection - Marrianne Collinson Campbell
Autumn Tonic Soup: keep the chills out as we head into Winter with this simple seasonal recipe
How To Make Your Diet More Sustainable, Healthy Or Cheap – Without Giving Up Nutrients by Brad Ridoutt, Principal Research Scientist, CSIRO Agriculture
Make Your Own Treats For Christmas Gifts - Jaffa Rum Balls, White Christmas, Gingerbread People, Spicy Nut Mix, Strawberries Dipped in Christmas, Scottish Shortbread, Spanish Polverones, Melomakarona (Greek Christmas Honey Cookies), Kourabiedes (Greek Butter Biscuits), Italian Lemon Shortbread Squares (Shortbread con crema al limone)
Summer Raspberries Native Ones - Adam Forster
Ten Minute Spring Salads; Spring Fare
Pittwater Restaurants, Cafés and Bistros
Dine and Discover: Premier's Visit Highlights Support For Local Restaurants and Cafes: Dine & Discover NSW (& Pittwater) Commences Late January 2021
Dine & Discover In Pittwater: By Postcode - Suburb - March 2021
Home Grown Food Program in Fruit and Veg Month by Jess Rosman
Marina Café: Church Point - within The Quays Marina at Church Point
Mekong: Merchants of Taste - Vietnamese street food Avalon Beach
Pittwater COVID- 19 Restrictions Responses: Take Away from Restaurants and Cafes and Grocers and Food Available From Local Outlets Local food suppliers and cafes and restaurants are currently adapting to social-distancing requirements and the closure of public spaces to large gatherings. Listed this week are those that have food you can order for take away or delivery and also those who supplied these outlets who also have food available to purchase.
RMYC Ladies Lunch for July(2012); 'Boosting Your Brain and turning Your Stress Into Success' by Dr. Helena Popovic
Rozana Mediterranean Cuisine - Avalon Beach
The Two Catherines Café by Robyn Iredale
The Chick'n Shack Café at Careel Bay - For Lovers Of Old School Burgers and New School Ways
The Little Oak Tree Cafe at Careel Bay Shops
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