I put this together last week; it’s fast, easy, and non-bake, non-cook, with no raw eggs. It was ready to go in about 20 minutes from start to finish, and is a flexible recipe – you could use any fruit you prefer!
5 dl. Whipping cream
1-2 tsp. Vanilla sugar
1 strawberry yogurt (180 gr.)
~600-800 gr. Fresh strawberries
Sweetener of choice (Agave syrup, honey)
Whip the cream and vanilla sugar together until quite stiff.
Whip the yogurt into the whipped cream.
Wash and de-stem the strawberries; quarter about a third of them and put into a nice bowl to set on the table for toppers (chill until ready to serve).
Bung the other strawberries into a blender and puree; add this to the whipped mixture and whip thoroughly until firm.
Cover and place in the refrigerator until ready to serve.
Announcing the release of my second book, Redemption! At the moment both books are available on Kindle, and coming soon in paperback. If you enjoy 18th century fiction a la Jane Austen or Georgette Heyer, I think you’ll love these two books! I’ve thoroughly enjoyed writing them; before writing the third book in this series, however, I’ll be finishing two other manuscripts, in vastly different genres. So keep your eye out for more news!
The reason for the brief interlude between the releases of The Price of Freedom and Redemption is that the second was nearly complete when I released the first one; POF had been done for a few months by the time I actually had time to sit down and go through the publication process for the first time properly; don’t think either book was rushed, as I’m meticulous with the nuts and bolts, and I would like to think quality, though that is up to the reader to assess, not me!
To read a snippet of the book and find out more, please check out my “Publications” page, and let me know what you think – I’d love to hear from you!
Add a sprig of mint to give it that “slaved all day in the kitchen” look…
Fruit soups are very popular in northern Europe & are frequently served as dessert as well as during the main meal. The spices give this soup a Middle Eastern flare, and it’s perfect for a hot summer lunch or dinner!
Chilled Melon Soup
1 – 2 ripe melons such as cantaloupe (muskmelon) or honeydew
2 C. milk or half – and – half
3 Tbs (45 ml) chopped fresh mint leaves, plus additional for garnish
½ tsp. (2 ml) ground coriander
4 – 6 Tbs (60 – 90 ml) plain yogurt
Peel & seed the melons. Scoop out some melon balls with a melon baller & reserve for garnish. Coarsely chop the remaining melon to make 2 to 3 C. (500 – 750 ml) of chopped meloAdd a sprig of mint to give it that “slaved all day in the kitchen” look…Add a sprig of mint to give it that “slaved all day in the kitchen” look…n. Puree the chopped melon, milk, mint leaves, & coriander in an electric blender or food processor. Strain & serve chilled, garnished with a dollop of yogurt, additional mint leaves, & the reserved melon balls.
These mints are known as “wedding mints” in America, but they are decorative, and if kept in the refridgerator can last a LONG time. LONG. TIME. That is, if you don’t eat them first. Just a word of warning: Go easy on any liquid you add, whether flavouring extract or food colouring; a few drops will exponentially multiply the amount of powdered sugar required to make the dough stiff enough to form balls to press into the mold. I speak from experience on this… unless you don’t mind nipping down to the grocery store every so often for MORE powdered sugar… I usually make this around Christmas, and have an assortment of mint molds that I’ve ordered online. But if you don’t have any molds , or can’t get them delivered to your address overseas, you can simply roll them into balls and press slightly flat, as shown in the photo, or use a fork to press a tine pattern onto their tops.
Easy Decorative Mints
8 oz. (225 gr.) cream cheese
1-2 tsp. Flavouring (mint, almond, butter, etc.)
Powdered sugar – enough to make a “STIFF” dough (about 4 x the cream cheese!!)
Mix well, then form into small balls; roll the balls in granulated sugar (you’ll get the feel for how much of the mixture fits into the molds as you experiment with it.) and press into the mint molds. If the mold is new, you might want to put a little powdered sugar in it before adding the cream cheese mixture so it doesn’t stick. Immediately pop out onto wax paper to dry & harden (doesn’t take long). Store in a cool, airtight container.
Amounts depend on two things: How much you want to make, and how thick you like your sauce; so I won’t give amounts, but I can guarantee that if you have half a brain in the kitchen you can’t go wrong. This is a sauce that requires no cooking, no preparing, and can be made as needed (it literally takes 2 minutes). I have a recipe for a copycat Hershey’s chocolate sauce, but I had run out and decided to improvise one night. I’ll never make the more complicated sauces again!
QUICK & EASY NUTELLA CHOCOLATE SAUCE
Nutella or other chocolate spread of choice
milk or cream of your choice
Scoop out your Nutella into whatever container you prefer. Start off with minimal milk, and stir it in gradually and thoroughly until you arrive at the consistency you want. That’s it! I promise!