Strawberry Rhubarb Crumble

 

Nothing says summer to me quite like a strawberry rhubarb crumble. In fact, I can lovingly eat this combination anytime of the year. With its comfort and ease, bright ruby red tartness and buttery golden crumble topping, it's just so seasonably summer at its finest. Served as is, warm or cold or with a drizzle of cream or nestled with a scoop of ice cream; I'll harmoniously spoon all the peace, love and earthly prosperity in every mouthful. 

Strawberry Rhubarb Crumble

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3 cup sliced strawberries, fresh or frozen

3 cups rhubarb, blanched and roughly chopped

1/2 cup caster sugar

2 tablespoon cornstarch

1/2 teaspoon ground cardamom 

1 cups rolled oats (old fashion or quick)

1/2 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

Pre heat oven to 350ºF (180ºC) and butter a 9x13 baking dish.

In a large bowl mix together the sliced strawberries, chopped rhubarb, caster sugar, cornstarch, and cardamom until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, ground cinnamon, and the brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. 

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

Notes: you can lessen the sugar that is mixed with the strawberries and rhubarb, to a 1/4 cup, for a more sharp tart fruit filling.

Strawberry French Toast

 

French toast casserole will decadently change your breakfast or brunch take on an ideal classic. It is easy to make, serves a crowd and is dairy-free, which I absolutely appreciate, which means I can enjoy a bit more than usual, then if made with full on dairy products. Even though it is oven baked, it has that familiar comforting custardy texture and the orange zest and grated nutmeg lightly elevate its eggy bread flavour.   

Strawberry French Toast Casserole

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620g thick sliced D'Italiano Brioche-style loaf, cut into 1 inch cubes

400ml (13.5 oz) can full fat coconut milk

1/4 cup (2 oz) maple syrup

1/4 cup (1/2 stick/2 oz) butter, melted and slightly cooled

6 large eggs

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

1 teaspoon grated nutmeg

zest of 1 large orange

2 - 3 cups fresh or frozen (defrosted) sliced strawberries

icing sugar, for decorating

non-dairy whip cream alternative, topping

Preheat oven to 350ºf (180ºF). Grease a 9 x 13 inch oven proof baking dish. Set aside.

Place the cut cubes of brioche bread in the prepare baking dish.

In a large bowl whisk together the coconut milk, maple syrup, cooled melted butter, eggs, vanilla extract, ground cinnamon, grated nutmeg and grated orange zest. 

Pour the now eggy mixture evenly over the bread cubes. Using a spatula gently press down on the bread pieces to make sure the egg mixture is evenly distributed to every piece. Place the sliced strawberries on top and gently press down again. Allow the mixture to set for 15 minutes. Then give one more gentle press before popping it into the oven.  

Bake in the oven for 30 to 40 minutes until the eggy mixture has set, it should be firm to the touch and golden brown on top. A toothpick inserted into the centre will come out clean. Also the sides of the casserole should start to pull away from the sides of the pan. Let the casserole sit for 10 minutes before cutting and serving. 

Sprinkle lightly with icing sugar and serve with more fresh fruit, a non-dairy whip cream alternative and or maple syrup. 

Strawberry Banana Bread

 

Something comforting can be said about traditional banana bread. While chocolate chips may be the obvious addition so can fruit. With a whole plethora of fruit waiting to heighten its taste and texture; strawberries were my choice and they added such a welcoming sweet tang to this already fragrant loaf. 

Strawberry Banana Bread

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2 cups mashed banana, about 2 large or 4 small/medium bananas

2 cups self raising flour

1/4 teaspoon salt

3/4 cup dark brown sugar 

1/2 cup olive oil

2 large eggs, room temperature

1/3 cup plain Greek or Skyr yoghurt 

1 teaspoon vanilla extract

1 cup fresh or frozen sliced strawberries

Notes: you can replace the self raising flour with all purpose flour and add 1 teaspoon baking soda and 1/2 teaspoon baking powder. 

Preheat oven to 350ºF (180ºC). Grease and flour a 3 lb. (11 x 5 x 3 inch) loaf tin and line the bottom and sides with baking parchment, to ensure easy removal of bread from tin when baked.  

Place peeled bananas in a medium bowl and roughly mash together. Set aside.

Slice fresh strawberries or if you are using frozen place them in a microwavable bowl and use the microwave to gently defrost them.

In a medium bowl add the self raising flour and salt and whisk together. Set aside.

In a large bowl, combine the brown sugar, olive oil and whisk together until creamy and smooth. Add the eggs, one at a time, blending well after each addition. Add the yoghurt, vanilla extract and mashed bananas and using a wooden spoon stir together until well combined. Then add the sliced strawberries to the mixture and gently blend together. 

Fold in the flour mixture, in two additions, and stir until just combine, you do not want to over mix the batter. 

Spoon the batter into the prepared baking tin and bake in the preheated oven for about 60 minutes, check loaf after 30 minutes, if the loaf is browning to quickly on top cover with aluminium foil to prevent over browning, for the remainder of the baking time. 

When done, the middle should be set and a toothpick inserted in the centre should come out clean. Transfer to a wire rack to cool slightly, about 10 to 15 minutes. Carefully turn loaf out onto the wire rack to finish cooling. Cut into slices and serve with butter. 

 

Beltane ~ May Day ~ Strawberry Crisp

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), who is associated with healing, light and fire. Beltane is honoured around the world in numerous ways by various groups or individuals including non-wiccans.

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer... think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. 

Other celebrated festivals/holidays during this month are: May Day (English/British, May 1st), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish), International Workers Day (Global, May 1st), Yom HaShoah (Judaism), Lag BaOmer/Lag B'Omer/Lag LaOmer (Jewish), Shavuot/Shavuos or known as the Feast of Weeks (Jewish & Samaritan, usually in May but sometimes in June), Vesak/Buddha Day (Buddhist in South Asia, Southeast Asia, Tibet and Mongolia), Star Wars Day (Global, May 4th), Cinco de Mayo (Mexican, May 5th), Matariki/Maori New Year (Maori & New Zealanders, late May, sometimes June or July) and Yom HaZikaron, Israel's Remembrance Day (Israelis, late April or early to mid May, based on lyar, Hebrew calendar).

Strawberries are associated with Beltane and this strawberry crisp is a sweet way to honour and celebrate festivities. Happy Beltane... May Day to everyone! 

Strawberry Crisp

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1 cup large flakes oats

1 cup unbleached all purpose flour

3/4 cup dark brown sugar

1/2 cup chopped walnuts

1/2 cup butter

1/4 cup white sugar

4 cups sliced fresh or frozen strawberries

Preheat oven to 350ºF (180ºC).  Grease an 8 x 8 inch or 9 x 9 inch square baking tin. 

In a medium bowl combine the oats, flour, brown sugar and walnuts. Cut in the butter  and using clean hands blend until crumbly. 

Place the strawberries in another bowl and sprinkle the white sugar over top and gently stir together. Making sure the strawberries get evenly coated in sugar. 

Spread half of the crumb mixture on the bottom of the prepared tin. Cover with the strawberries and spread the remaining crumb mixture over top. 

Bake in the preheated oven for about 45 to 50 minutes or until the fruit becomes bubbly and the crumb is a lovely golden brown. Serve warm or cold topped with whip cream.

Strawberry Bread

Strawberry Bread is traditionally made at Beltane, however I felt the need to make it during Midsummer as strawberries and honey are still seasonal. A dense berry fruit bread that has a delicate subtle sweetness.    

Strawberry Bread

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3 cups strong white flour, I used unbleached all purpose flour

1 teaspoon baking soda

2 cups chopped fresh strawberries

500ml buttermilk

6 tablespoons clear honey

1 teaspoon vanilla extract

1 egg beaten, for glazing

sugar for sprinkling

Preheat the oven to 350ºF. Line a baking tray with baking parchment. 

In a large bowl combine the flour, baking soda and chopped strawberries. Using a wooden spoon, stir together. Do not worry if the flour mixture gets clumpy, it will due to the strawberries. 

In another bowl combine the buttermilk, honey and vanilla extract. Gently whisk together until smooth. 

Create a well in the centre of the flour mixture and add the buttermilk mixture to the flour and stir together until a dough has formed. Turn the dough out onto a floured surface and pat it into a circle. I found the dough to be a bit sticky so I turned the dough out onto the prepared baking tray and using my clean hands form into a circle the best I could. With a sharp knife lightly score the bread in half. Brush the top with the beaten egg and sprinkle with sugar. 

Bake in the preheated oven for about 20 to 25 minutes or until the bread is golden brown. When bread is cooled break into two halves along the score mark.  

Food Photo of the Day ~ Custard Tartlets

These tartlets are lovely for a low key dessert that cleanses the palette and satisfies that sweet tooth. Simple to make and so delicious to enjoy; even in winter their sunny disposition brightens the dessert table.   

Bit of a short week so hope everyone is having a good one so far! - JD 

Food Photo of the Day ~ Summer Fruit Crumble

Over the past few days the snow fell on E-town nonstop. Regardless of how beautifully pristine white everything became, thoughts of summer ran through our heads. Remembering all the fresh fruit I had stashed away in the freezer I decided to make a summer fruit crumble; which consisted of rhubarb, blackberries, strawberry, blueberries and of course, I added some fresh apples. Summer was in our thoughts and in our stomachs very comfortably as the snow gently fell outside. 

Hope everyone had a great weekend! -  JD     

Food Photo of the Day ~ Summer Fruit

You know which fruits were on sale with this fruit salad. Buying fruit on sale is a great way to spruce up a classic, add life to a basic, and store fresh fruit in the freezer that will be enjoyed during those wintery months. Strawberries, blueberries and mango graced our dessert bowl and with a little bit of crème fraiche or Devonshire cream or whip cream this fruit salad is light and dreamy. 

With an overabundance of mango, I made a slow cooker vegetable lentil curry adding freshly chopped mangoes to the recipe. Just a hint of sweetness with a lovely spicy savoury flavour this curry was absolutely perfect. 

Notes: I used the slow cooker lentil butternut squash recipe I posted about before except I omitted the butternut squash and added chopped fresh cauliflower, carrots, zucchini, and, of course, freshly chopped mango. All other ingredients remained the same.    

Ten Acre Popcorn

In our travels we came across another popcorn gem... Ten Acre, Cousin Penelope's Strawberry & Cream Popcorn. Before an inquisitive eye and your nose gets wrinkly from the thought of the flavour it actually is quite good. Not overly fragrant syrupy sweet candy popcorn; just a savoury subtle creamy taste with a natural strawberry flavour. This was absolutely moreish. 

They also have many more delectable flavours like...

Lucia Popperley's Cappuccino, the essence of coffee flavour with a touch of vanilla and a hint of sweetness. Quite enjoyable. 

Ambrose Popperley's Wasabi, spicy, salty and deliciously sweet. Absolutely moreish as well. 

Not surprised that Ten Acre Popcorn are all of the above.  

To find out more about Ten Acre Popcorn click *here*

It's been another one of those weeks... hope everyone is having a good week! -JD 

Strawberry Smoothie

Brunch wasn't even started when we were greeted with a delicious Strawberry Smoothie, of my daughter's making. Her recipe was gathered from a discussion on calcium and milk at school. Before Spring Break she proudly came home with an easy recipe and task of making a smoothie. It relies upon 3 ingredients which means there is room for tweaking... adding a few more ingredients regarding what your required need is or taste. Regardless, this is a very strawberry smoothie great for sipping or making into yoghurt popsicle treats.

Strawberry Smoothie

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1 cup of fresh or frozen sliced strawberries

1 cup blueberry yoghurt

1 cup milk

handful of crushed ice, optional 

Place all ingredients into a blender, put the lid on tightly and blend until smooth. Pour into glasses and place a slice of strawberry on top. Enjoy!

Notes: If the smoothie has a very thick consistency just blend in a bit more milk, at a time, to make it less so. Try using greek yoghurt or almond milk in replace of milk.

Hope everyone is having a great weekend! - JD 

Chocolate Strawberry Ripple Cake

The inspiration for this cake comes via the Tasty video for their Chocolate Raspberry Zebra Cake. I substituted the raspberry jam for strawberry jam and my attempt at recreating "zebra stripping" turned out more like ripple. However don't let the seemingly lengthy recipe deter you. When you think about it... it's simply making a cake batter, diving it in two, adding cocoa powder to one half and jam to the other half. Pouring the batter by alternating the enhanced divided batter and then finally letting it bake. 

~ Tasty's Chocolate Raspberry Zebra Cake ~  Servings: 8-10

Base Batter:
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract 
1 cup milk

Chocolate Batter:
½ base batter
¼ cup cocoa powder

Raspberry Batter:
½ base batter 
½ cup raspberry jam
1 teaspoon raspberry extract (optional)
1 teaspoon red food coloring (optional)

Chocolate Ganache:
2 cups heavy cream
1½ cups chocolate chips

Garnish:
Approximately 20 raspberries 
Powdered sugar

1. Preheat oven to 350˚F/175˚C. 
2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract. 
4. Add the wet mix to the dry mix, stirring constantly until smooth.
5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly.
7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings. 
8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Cool cake slightly, and then invert onto a wire rack to cool completely. 

Ganache
1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
2. Let mix rest until consistency is thick and mix is cooled.
3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all. 

Garnish
 Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.

Find this Tasty video and many more at buzzfeed.com. Just click Tasty at the top.

Notes: I had to bake the cake a bit longer then implied by the recipe. 

Have a great weekend everyone! - JD 

Double Chocolate Peanut Butter and Strawberry Ice Cream

We were busy over the weekend making ice cream. My son made chocolate with peanut butter and mini dark chocolate chips and my daughter kept it simple by making strawberry. Both flavours tasted great however both feel that the ice cream my son made was the more flavourful of the two. As my daughter says "his ice cream is so yummy!" Homemade strawberry ice cream taste quite different than strawberry ice cream one is used to purchasing. Just pure mashed up fresh strawberries. We did add a tiny drop or two of red food colouring to make the ice cream a pale pink colour just to enhance the strawberry experience.    

Although I am a fan of fruit ice creams, the double chocolate peanut butter tasted amazing and is the most sought out flavour at dessert time. My son wants to make peanut butter bacon ice cream next and as for my daughter she would like to make peanut butter and jam ice cream. I would like to make rum raisin for my husband. 

The first batch of ice I made, vanilla chocolate chip, was semi soft whereas these two were a bit more firm. Which really isn't a huge problem. I just had to take the ice cream out of the freezer a few minutes before serving.     

Rather than fuss with melted chocolate or use chocolate syrup I found chocolate sweetened condensed milk which made things simpler. We used all natural salt free peanut butter  and of coarse mini dark chocolate chips.

Double Chocolate Peanut Butter Ice Cream

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1 pint of whipping cream or heavy cream

1 can (14 oz) of Chocolate Sweetened Condensed Milk

3 to 4 tablespoons all natural salt free peanut butter

1/4 cup of mini  dark chocolate chips

Place the whipping cream into a large mixing bowl. Using a hand held mixer whip the whipping cream until soft peaks form.

Then add the whole can of flavoured, in this case chocolate, sweetened condensed milk and peanut butter. Blend until thick.

Using a spatula gently fold in the chocolate chips until incorporated.

Then transfer to a clean freezer friendly plastic container. Cover and freeze for 6 hours.

Berries Beautiful!

We have all tried our hand at making strawberry jam, ate a slice of strawberry shortcake at a summertime picnic, placed sliced strawberries on top of a salad, marvelled at  strawberry tarts from the bakery and even raised a glass... or two, of strawberry infused Pimms. No matter how you slice them, to me nothing rings in summer like strawberries and raspberries for that matter. I remember many summer days going out to strawberry fields and picking pint after pint. It is a wonder that I made it back home with any strawberries at all! 

This book is only 110 pages and serves up all the classic berry recipes. Apart from the few salad, sandwich, beverage and soup recipe... yes soup! Most of the recipes are for desserts. Oddly enough there is a pizza crust recipe and there are 4-5 different strawberry pizza recipes to try. Recipes have standard and metric measurements.

Whether you pick them yourself, purchase them from a farmer's market or grocery store berries are succulently sweet. And just in case you are curious and want to give it a try I will share the soup recipe with you. Enjoy! - JW 

Strawberry Soup
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4 cups/1 L Fresh strawberries or 4 cups of frozen whole strawberries, partly thawed
1 cup/250 ml orange juice 
2/teaspoons/10ml instant tapioca
1/8 teaspoon/0.5ml all spice
1/8teaspoon/0.5ml cinnamon
1/2 cup/125ml sugar
1 teaspoon/5ml grated lemon peel
1 tablespoon/15ml lemon juice
1 cup/250ml buttermilk

Purée strawberries. Combine purée with orange juice in a saucepan. Remove about 1/4 cup (50ml) of mixture and combine with the tapioca. Add tapioca mixture to purée in saucepan. Add all spice, cinnamon and sugar, and cook and stir until mixture thickens. Remove from heat; and lemon peel, lemon juice and buttermilk. Cover and refrigerate 8 hours or overnight. Serves 4. 

Banana Pancakes

They look like regular pancakes however they are not. I had a few over ripe banana's so I decided to peel and mash them and add the mash to the pancake batter. I served them with whipped cream, strawberries and a sprinkle of cinnamon sugar. They were simply delicious! It is a great way to change a classic weekend breakfast. Regular pancakes step aside, these have become my favourite! - JW