Strawberry Mousse and Whipped Cream

In case you’re not familiar with the strange looking white gadget behind the strawberry mousse, it's a Cream Whipper. It makes delicious whipped cream, mousses, flavoured toppings, garnishes or foams in seconds. Perfect for topping cakes, coffees, milkshakes and desserts. You can create the lightest, fluffiest whipped cream in an instant – leave it plain or add flavourings, from simple vanilla to whatever else you fancy! You can even make a dairy-free, healthier alternative to whipped cream using coconut milk.

You can also use a cream whipper to infuse alcohol with all kinds of flavours and herbs – ideal for cocktails!


Strawberry Mousse
Serves 3-4 depending on the size of the glasses

400g strawberries
75g icing (powdered) sugar
150ml double cream

1. Hull the strawberries and set aside 6-8 to decorate the mousse.
2. Whizz the rest of the strawberries in a blender or use a stick blender until you have a liquid strawberry puree. Sieve the puree to remove the seeds.
3. Add the sieved icing sugar and whizz again to blend.
4. Add the cream and stir together gently (do not blend)
5. Pour the mixture into the Cream Whipper, closing the top firmly, screw on the nozzle of your choice, then apply the gas as per the instructions that come with the whipper. 
6. Shake the mixture gently and fill glasses or bowls with the mousse by compressing the lever.
7. Top with the remaining strawberries.

Labels: cream, Cream Whipper, Discount Cream, infuse, Mousse, strawberry, Strawberry Mousse

posted by Janice @ 20:00 7 Comments

Strawberry Shortcake Ice Cream Sandwich

I am totally sold on the concept of the  Ice Cream Sandwich.  You can pick it up and lick the ice cream from the centre with the melting ice cream running down your fingers or eat it from a bowl breaking through the crisp cookie to reach the sweet, icy centre.  Add  some delicious Scottish strawberries and you have the perfect dessert.

If you don't have time to make your own shortbread, you could buy some shortbread cookies and make this a really speedy treat, but there is not doubt that home made butter shortbread is much better and it's simple to make.


Shortbread Biscuits/Cookies
300g (10oz) plain flour
100g ( 4oz) caster sugar
200g (8oz) butter
caster (superfine) sugar for dredging

1. Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well until the dough has come together. 
2. Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
3. Slide the cut biscuits off the work surface with a knife and onto a baking sheet. 
4. Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
5. Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.


To make the ice cream sandwich: Using the ice cream of your choice, I used  ready made Strawberry Shortcake Frozen Yogurt, let it soften slightly and press it into the cookie cutter that you used to cut the biscuits, remove the cookie cutter and refreeze the ice cream patties.  Once I'd made these I realised that they were too deep for the sandwich so, once frozen,  I cut them through the middle to make six.  Then all you need to do is assemble the sandwich: take a biscuit,  layer on some sliced strawberries, add the ice cream pattie, more sliced berries, top with another biscuit and decorate with a halved strawberry.

Labels: butter, dessert, flour, ice cream, sandwich, shortbread, strawberry, sugar

posted by Janice @ 19:01 11 Comments

Berrytastic Strawberry and Blueberry Cake

'Tis the season for berries, and how I love them!  Strawberries, raspberries, gooseberries, blueberries, blackberries and currants too, it makes my mouth water just thinking about them.

I tend to start the season, serving berries simply with cream, yogurt or ice cream, but as time passes and the fruits become more abundant, it's nice to try some different ways to enjoy these luscious fruits.

OXO Good Grips sent me this useful three piece berry bowl and colander in which to prepare and store my berries. The bowl had a nice stable base and is just the right size to store a punnet of strawberries, raspberries or blueberries. The matching colander is useful for cleaning your berries before you store them in the lidded bowl. Of course it's not only suitable for berries, but you can use it for rinsing and storing other food stuffs too.

I also received this neat little strawberry hull remover, it works best on large strawberries like the Sweet Eve strawberries from Berry World that arrived with the OXO products.

Three piece Berry Bowl set (RRP £15)
Strawberry huller (RRP £7)

Berrytastic Strawberry and Blueberry Cake

For the cake:
100g soft margarine
100g caster sugar
2 large eggs, beaten
100g self-raising flour
1 level teaspoon baking powder

Heat the oven to 350F/180C/Gas 4 and grease and line a 7 inch cake tin. I used a deep cake tin to get one sponge but you could split the cake between two tins if preferred.

Place all the ingredients in a bowl and beat well until blended and smooth.  Spoon into the tin and smooth the top.  Bake for 25-30 minutes if using two tins and 35-40 minutes for the deeper tin, test with a skewer which should come out clean when the cake is baked.

Turn the cake onto a cooling tray and leave to cool

For the topping:
1 punnet of strawberries
1 punnet of blueberries
1 tablespoon of sugar
2 tablespoons of water

Hull the strawberries, slice up 6-8 strawberries (depending on size) and heat gently in a pan with a tablespoon of sugar and 2 tablespoons of water.  Simmer gently until the sugar has dissolved and the berries start to soften, crush the berries and cook for a further 2 minutes until jammy.  You should still have some juice left, leave to cool.

Cover the top of the cake with the 'jam', reserving a couple of teaspoons of the juice.  Arrange halved strawberries around the edge of the cake and fill the middle with blueberries, brush the berries with the reserved juice to add shine.  Serve with cream, ice cream or yogurt.

If you would like to win  these tools and a year’s supply of strawberries leave a comment on this post telling me "What is your favourite berry recipe"  The winner's name will be chosen by Random Number Generator on 15th July and then passed on to OXO Good Grips to be entered in a further draw (22nd July) with some other lucky entries, one winner will receive the berrytastic goodies. UK entries only please. 


I'm entering the Berrytastic Strawberry and Blueberry Cake in Let's Cook with Strawberries the blog event hosted by Simply Sensational Food.

I was provided with the Berry Bowl, Strawberry Huller and Strawberries to review, I was not paid and all opinions are my own. 

Labels: Berry World, blueberry, cake, jam, OXO Good Grips, strawberry, Sweet Eve, Victoria Sponge

posted by Janice @ 06:00 16 Comments

Strawberry and Champagne Aphrodisiac Cheesecakes for Valentine's Day

Baking is off the agenda at the moment with my temporarily limited kitchen facilities. So I had to think creatively to 'cook' up some Valentine's treats.

Duerr's sent me a jar of their limited edition Aphrodisiac Jam, as well as containing strawberries and champagne it has some Horny Goat Weed added which is, apparently, a natural viagra!

 

Strawberry and Champagne Aphrodisiac Cheesecakes (no bake)

Makes 4

6 McVities Digestive biscuits (crushed)

50g butter, melted

1 teaspoon cocoa powder

100g full fat cream cheese

1 teaspoon caster sugar

100g Duerr's Aprodisiac Jam

Whipped cream (optional)

four silicone cupcake cases

 

 

1. Mix the crushed digestives with the butter and cocoa powder.

2. Divide between the four cupcake cases and press up the sides to create a cup, refrigerate for at least half an hour until firm.

without cream

with cream

Four Seasons Food Feburary Challenge is 'Food from the Heart' the challenge from Delicieux & Eat Your Veg and hosted this month by Anneli at Delicieux.

Let's Cook Sweet Treats for Valentine comes from Simply.Food and is all about preparing delicious treats to woo your loved one.

The theme for Tea Time Treats is chocolate so I'm sneaking this in as it does have a teaspoon of cocoa powder in the biscuit base! Tea Time Treats is the blog challenge run by Lavender and Lovage and The Hedgecombers and this month it is hosted by my friend Karen at Lavender and Lovage.

Family Foodies is in the mood for 'luurve' and this cheesecake is as good a foodie cuddle as you could possibly want. Family Foodies is the challenge run by Eat your Veg and Bangers and Mash

I was provided with a jar of Duerr's Aprodisiac Jam I was not paid for this post and all opinions are my own.

Eat Your Veg and Bangers & Mash

Eat Your Veg and Bangers & Mash

Eat Your Veg and Bangers & Mash

 

Labels: champagne, Cheesecake, Duerr's Jam, Family Foodies, Four Seasons Food, strawberry, Tea Time Treats, Treat Petite, Valentine's Day

posted by Janice @ 22:43 22 Comments

Strawberry Tartlets with Breton Shortbread Crust and a Cook Book Review

Clotilde Dusoulier of ChocolateandZucchini.com is not a vegetarian but has chosen to eat less meat and fish  and is always looking for new ways to cook what's fresh in the market. In the French Market Cookbook she takes us through the seasons in 90 recipes.




About the Author:  Clotilde Dusoulier is the creator of the award winning blog Chocolate and Zucchini and author of the book Chocolate and Zucchini and the guidebook Clotilde's Edible Adventures in Paris, she lives in Paris, France.

About the Book: The book is divided by season with a list of 'produce to play with' each season.

Spring includes Avocado and Radish Mini Tartines; Crunchy Lentil and Watercress Salad; Poor Man's Bouillabaisse; Asparagus Buckwheat Tart; Breton Shortbread Cookies (or Tart Dough) and Strawberry Tartlets with Breton Shortbread Crust.

Summer includes Goat Cheese and Rosemary Sables, Green Bean, Red Rice, and Almond Salad; Tomato and Tarragon Bread Soup; Zucchini and Apricot Socca Tart; Corsican Bell Pepper Stew and Peach Almond and Cardamom Clafoutis.

Fall includes Seaweed Tartare, Butternut and Celery Root Soup; Couscous with Vegetables; Mushrooms stuffed with plums and hazelnuts, Easy Fresh Fig Tart and Pear and Chestnut Cake.

Winter includes Assorted Savory Puffs; Curried Leek Tart Tatin; Spelt and Vegetable Pilaf; Savoury Pumpkin and Cornmeal Quick Bread; Apple Sugar Tart and Chocolate Berawecka.

The Essentials chapter includes Vegetable Stock, Yogurt Tart Dough, Olive Oil Tart Dough; Spelt Tart Dough, various Vinaigrettes, Harissa, Bechamel sauce and Lemon Pastry Cream.



Breton Shortbread Cookies
Makes 12 Cookies or one 10-12in 25-30cm Tart Crust

1/2 cup/70g unrefined blond sugar (also sold as evaporated cane juice) I didn't have any of this so just used caster sugar
6 tbsp/85g high quality unsalted butter, softened
1 small fresh vanilla bean or 2 tsp pure vanilla extract
1 large organic egg
1 cup/130g all purpose flour
1 tsp baking powder
1/2 tsp fine sea salt

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. (Alternatively, do this by hand in a bowl with a wooden spoon.) Split the vanilla bean lengthwise with a sharp knife, scrape the seeds from the inside of the bean with the dull side of the blade, and add them to the sugar and butter.  Beat the sugar and butter at low speed until pale an fluffy, about 3 minutes.  Add the egg and beat for 2 minutes.

2. In another bowl, combine the flour, baking powder and salt, stirring with a whisk to remove any lumps. add to the mixer and mix at low speed for a few seconds, just until no trace of flour remains.  The dough will be quite soft.

To make the shortbread cookies
1. Transfer the dough to a container and refrigerate for at least 2 hours, and preferably overnight.
2. Preheat the oven  to 350F/175C and line a baking sheet with parchment paper or a silicone baking mat.
3. Remove the dough from the fridge and roll it out between two sheets of parchment paper to a thickness of 1/3 in / 8mm.  Peel off the top sheet gently and use a round cookie cutter, about 2 in /5cm in diameter, to cut out circles of dough.
4. Transfer to the prepared baking sheet, giving them a little room to expand.
5. Gather the scraps of dough and repeat to cut out more cookies. As the dough warms to room temperature, it may become to soft to work with; place it in the freezer for 10 minutes to firm up before cutting out circles again.
6. Bake the sables until golden brown, 15-2- minutes.
7. Transfer to a rack to cool completely.  The sables will keep for a few days in an airtight container at room temperature.

Strawberry Tartlets with Breton Shortbread Crust
Tartelettes aux fraises, sable breton


Make eight 3 in/8cm Tartlets or one 10-12 in/25-30cm Tart (see recipe above)
1 1/4 lb/560g strawberries, preferably small, hulled and halve or quartered depending on their size
2 tbsp strawberry jam (optional)

For the Lemon Pastry Cream
1 large organic egg
3 tbsp unrefined blond cane sugar (also sold as evaporated cane juice) caster sugar should work here
2 tbsp cornflour/cornstarch
2/3 cup or 160ml milk or unflavoured, unsweetened nondairy milk
Grated zest of 1 organic lemon
1/3 cup or 60ml freshly squeezed lemon juice

1. In a medium bowl, whisk together the egg, sugar and cornstarch.
2. In a medium saucepan, bring the milk and lemon zest to a simmer over medium heat.  Slowly whisk the hot milk into the egg, and then pour the eff milk mixture back into the saucepan.
3. Return to low heat and whisk constantly for 1 minute as the mixture thickens to a custardy consistency, making sure to scrape the sides and bottom of the pan regularly so the texture is even.  Dip a wooden spoon in and run your finger long the back of it: if the trace remains clear, the pastry cream is done.
4. Pour into a clean bowl and whisk in the lemon juice.  Cover, pressing a piece of plastic wrap onto the surface of the custard, and refrigerate for a few hours until chilled.  The pastry cream may be prepared up to a day in advance; whisk again before using.

To assemble:
Spoon the Lemon pastry cream onto the crust(s) and spread into an even layer.  Arrange the strawberries over the cream in a circular pattern, starting from the centre.
If desired, prepare a jam glaze to give the tartlets more shine:  In a small saucepan, heat the jam with 1 tbsp water until syrupy, without allowing it to boil  If the jam contains bits of fruit, strain it.  Glaze the strawberries lightly with the syrup using a pastry brush. Let set for 10 minutes before serving.

Here I have to confess that I didn't have time to make the Lemon Pastry Cream, I used some Creme Fraiche with added lemon zest!  It still tasted delicious.  As it is really the end of the strawberry season, I gently cooked my strawberries in homemade Elderflower Syrup for 5 minutes. 


Pros:  This is a delightful book full of gorgeous photographs by Francoise Nicol.  Each recipe comes with a little story, a bit like a blog post, painting a picture of Clotilde's past and present life, her likes and dislikes along with hints and tips for how to serve the dish. The recipes feature the vegetables rather than trying to recreate meat dishes. 

Cons: This is a real pot pourri of a book, difficult to pin it down as one thing or another, but full of inspiration for seasonal eating.

Ease of Use: The recipe I chose looks complicated but was actually quite simple to follow and the sables were gloriously tender, not quite crisp like shortbread with a little more of give in it, totally buttery and delicious.

Who is it for: Francophiles and anyone who likes to eat vegetables, whether with or without meat. 

The Verdict:  I will definitely be dipping into this book again as the recipes are varied and a little bit different from those that come from UK or US authors.  I would suggest you visit Clotilde's web site Chocolate and Zucchini to get a feel for the style of her cooking, if you like the look of what you see, then this book is one for you.

The French Market Cookbook  by Clotilde Dusoulier
Published by Clarkson Potter
Distributed in UK by PGUK
RRP £17.99

Labels: Clotilde Dusoulier, cookbook review, dessert, Lemon Pastry Cream, sable, strawberry, Strawberry shortcake, The French Market Cookbook

posted by Janice @ 20:07 2 Comments

Introducing Cocoa Boutique!

Do you like chocolate?  Daft question, I know, most of us like chocolate a little too much but often I find that boxes of chocolates are a little disappointing.  The chocolate is not always good quality and the centres are either very samey or sickly sweet.  So I was delighted when I was approached by Cocoa Boutique to review their luxury artisan chocolate selection.

All of the chocolates are hand made by award winning Master Chocolatiers such as; Barry Colenso, Pierre Ledent and Claire Hicklin to name but a few. Plus there’s a few hidden gems in each box from up and coming British chocolatiers to stretch your taste buds and give you a truly artisan experience.

Here is what Cocoa Boutique promise:

• No mass production - quality instead of quantity
• Super fresh - handpicked within days of delivery
• Fine ingredients - using high quality cocoa beans
• Signature creations - from Master Chocolatiers
• Handmade chocolates - in every single box

The Cocoa Boutique approach is to let world class chocolatiers create their own delicious signature chocolates for you. Creating a truly unique selection, not available anywhere else. 

So what are the chocolates like?

 They arrive perfectly packaged in a distinctive sturdy cardboard box which pops through your letterbox, underneath the white box is revealed.

Here you see The Pink Champagne Truffle (with the little bits of raspberry on white chocolate), fresh and deliciously light, these truffles almost float into your mouth. Behind it is the White Strawberry Cream, another creamy morsel, I found it a little bland but if you like white chocolate mousse it is certainly beautifully made with no artificial strawberry taste. On the left is Raspberry with a Hint of Orange which bursts with zesty fruity flavours.


Salted caramel is very 'on trend' and this selection includes three Cocoa Dusted Dark Chocolate Salted Caramels,  I found that they weren't too sweet although I think I would have liked a little more salt.  The pretty coloured chocs are called 'Pamela' and this was one of my favourites, crisp dark chocolate filled with cassis-pear ganache, subtle and not too sweet.  Possibly my favourite of all the chocolates was the Milk Chocolate Almond Praline.  I'm not usually a big fan of milk chocolate, but the almond praline was outstanding, really full of flavour, you can see them on the right of the photo above.

On the left is the Vanilla Irish Cream, pleasant but nothing to write home about.  In the centre, the Rum Cafe Cream, another lovely choc which is a mixture of dark and milk chocolate with a rum flavour.

Something for all the family, my grandson enjoyed one of these giant chocolate buttons and they are ideal for anyone who doesn't like truffles or filled chocolate.  The chocolate is good quality and melts in your mouth.

I liked the idea of these little nibbly treats.  Top to bottom, Dark Chocolate Coffee Beans, I cannot tell a lie, these were my absolute favourites, really intense flavours of crunchy roasted coffee bean covered in the darkest chocolate, love them.  In the centre, Milk Chocolate Honeycomb little nuggets of honeycomb covered in milk chocolate, very moreish.  Finally a section filled with little 70% Equador Dark Chocolate Buttons.  I've missed a couple of truffles, Dark Chocolate Brandy Truffles  (on the right of the dark choc buttons) and Milk Chocolate Truffle both of which were lovely and creamy. 

If you would like to taste Cocoa Boutique chocolates, they are offering the Best of the Best Introductory Selection for £34.95 with free postage and packaging.  Definitely worthwhile for a special occasion.

Labels: artisan, chocolate, Cocoa Boutique, dark chocolate, lime, luxury, milk chocolate, orange, raspberry, review, strawberry, white chocolate

posted by Janice @ 20:53 9 Comments

Rhubarb and Ginger Zinger!

Urvashi Roe, The Botanical Baker, set a challenge for us foodie bloggers to come up with a Summer Cocktail.  I was inspired in my cocktail making by two particular blogs:  Chocolate Log Blog  where Choclette made a Rhubararella with homemade rhubarb shnapps and The Paupered Chef's Homemade Rhubarb Syrup and 'Rhubarb Daisy' 



I thought about making the schnapps, but somehow it was the Homemade Rhubarb Syrup that appealed to me.  The recipe is just sooooo easy: two cups sugar, two cups water, 6 or 7 stalks of rhubarb, washed trimmed and finely sliced.  Check out the method, also extremely easy, at The Paupered Chef.   I sterilised a jar and have been storing the glorious pink stuff in the fridge waiting for the weekend to come around again.

Rhubarb and Ginger Zinger

250ml Rhubarb Syrup
1 small orange
bottle of Crabbies Alcoholic Ginger Beer or a bottle of non-alcoholic ginger beer

 
1 slim stick of rhubarb
1 strawberry
some mint
cocktail stick or skewer

1. Cut the orange in half, squeeze one half and put the juice in the bottom of a tall glass. Cut a slice from the other half of the orange and make a cut into it so it will sit on the glass.
2. Take the stalk of rhubarb, split the top downwards with a knife several times until it starts to splay out, put it cut side down into a glass of iced water (this will help it to bend)
3. Pour 250ml Rhubarb Syrup into the glass
4. Top up with Crabbies AGB or, for a non-alcoholic cocktail, ordinary ginger beer.
5. Remove the rhubarb stick from the water, dry with kitchen paper and place with the 'flower' upwards into the glass.
6.Thread the strawberry and mint onto the cocktail stick or skewer (I used a bbq skewer and cut it to size) and lay across the top of the glass
7. Add the slice of orange and enjoy.

The rhubarb can be used to mix the ingredients before drinking, but it's fun to leave the layers of different ingredients showing when you serve.



Cocktails always make me think of the 1920s, so I thought I would share this photo I found when I was visiting my mum recently.  I would be about 19 and was part of a 'float' for the local festival parade.  My mother was always roping me into these things and the costume was really fun to wear.  CHEERS!

Labels: cocktails, Crabbies Alcoholic Ginger Beer, Ginger Beer, mint, orange juice, rhubarb, strawberry

posted by Janice @ 19:17 16 Comments

Strawberry Tarts

It may  not look much like summer outside, but Strawberry Tarts are very much part of a British summer.  When I saw that 'Summer Berries' was the theme for the June Tea Time Treats challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked, I decided to have a go at making them myself.  As a bonus, strawberries are the 'One Ingredient' for the One Ingredient challenge run by Laura, How to Cook Good Food and her co-host Nazima, Working London Mummy who is hosting this month.

 Strawberry Tarts  (makes 8)

Labels: creme patissiere, puff pastry, strawberry, strawberry jam, strawberry tarts

posted by Janice @ 19:58 12 Comments

Club Chocolat Francais - French Chocolate Club

Labels: caramel, chocolate, club, Club Chocolat Francais, facebook, orange, pinterest, prune, raspberry, strawberry, tasting

posted by Janice @ 20:21 1 Comments