“Strawberry Shortcake” from “Home Made Summer”

‘Tis the season to eat strawberries. We are making the most of strawberry season by eating them whenever possible.

This recipe seemed the perfect thing to make for a sunny hot day. But once I got started, I discovered while in theory it might have been perfect, in practice it was less so.

First, I should say it was delicious. There was not a morsel left on any of the dessert plates distributed.

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And yet, I wouldn’t call it an unqualified success.

First of all, if it’s a (very) hot summer day, the very last thing you want to do is put on an oven. This is why, I’ve deduced, we only had ice cream for dessert in the summer growing up. Why in the world would you want to heat up your (non-air conditioned) house even more by turning on the oven?

The shortcakes were good– easy to make and tasted delicious– but I still wasn’t hugely exited about putting the oven on. But that’s an environmental problem. On a cooler summer day, this would still be nice.

The second big problem was the strawberry shortcakes ended up a bit dry when it was all said and done. Again, this is a problem easily rectified. For the cream filling, she has you whipping only 125 ml of double cream. If I were to make this again, I would double it. This would provide more than enough cream for the four people this recipe serves.

Would I make this again? Maybe. But I certainly wouldn’t do it when the thermometer is hitting 30C.

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“Strawberry Shortcake” from “Home Made Summer”

“Strawberry ice cream” from “Good Things to Eat”

Georgia: Can I just say… this is lemon sorbet number two! But with strawberry ice cream.

Kirstin: Then it’s not lemon sorbet at all!

Georgia: I love it.

Continue reading ““Strawberry ice cream” from “Good Things to Eat””

“Strawberry ice cream” from “Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

Kirstin: That was the best lamb and the best gratin. Ever. I had seconds!

Anna: You don’t have seconds very often.

Kirstin: I never have seconds.

Tom: It smelled fantastic when the lamb was cooking.

Continue reading ““Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

“Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat”

Anna: Why did you choose this, Kirstin?

Kirstin: Because Pat’s a vegetarian!

Zoe: So, it’s all your fault! You know what, everything’s his fault.

Pat: It’s my lot in ife.

Kirstin: No, seriously, I like sea bass. It was a good excuse to cook fish…I rarely cook fish for lots of people, so it was a good challenge.

Tom: I liked the potatoes. They were like chips crossed with crisps!

Peter: Was there a lot of saffron in there?

Continue reading ““Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat””

“Baked sea bass with saffron potatoes” and “Strawberries in red wine with cream cheese and basil” from “Good Things to Eat”

“Strawberries and Cream Cheesecake” from “The Hummingbird Bakery Cake Days”

Lee: People don’t like my comments, because I overdo it.

Tom: We love your comments Lee! Look, a cheesecake! With no handprint in it! Do you remember the time you thought you would help Kirstin when she made a cheesecake and by taking it out of the oven and then managed to leave a handprint in the cheese part?

Lee: I do, I do. You guys will never let me forget it. See this is a naked cheesecake. Who drank my wine?

Tom: You did.

Lee: Did I? Oh. How could I do that? It’s like losing my passport, isn’t it?

Ella (whispering): Please do not talk about fish or clocks, because they are the answers to our riddles.

Lee: Mothers’ Day has been postponed, like Castro postponed Christmas! Because this mother was not available. But like a phoenix, she rises from the fire, and she’s here today!

Continue reading ““Strawberries and Cream Cheesecake” from “The Hummingbird Bakery Cake Days””

“Strawberries and Cream Cheesecake” from “The Hummingbird Bakery Cake Days”

“Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book”

Kirstin: These are both sorbets, but one of them, the raspberry one, contains a very small amount of wine and double cream. The raspberry one was much easier to make; the strawberry one involved hulling a lot of strawberries. I used an ice-cream machine for both of them, but you don’t need one. So which one will my guests (Georgia, Alex, Tom M and Kathryn) prefer?

Georgia: The raspberry is slightly tart… slightly fizzy! What’s that word?

Tom M: Petillant.

Kathryn: Like a sherbet!

Kirstin: The raspberry one has a little bit of cream, which a sorbet is not supposed to have.

Georgia: Why? Maybe it’s to make sure it’s not too icy.

Continue reading ““Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book””

“Strawberry Sorbet” versus “Raspberry and Red Wine Sorbet” from “The River Cafe Cook Book”