Ingredients: (serves 2) 500ml Full cream Greek yogurt 30ml Brown sugar 30ml Sumac (ground berries with a tart lemon-like flavour) 15ml Freshly grated ginger 1 Cardamom pod seeds 250g Large strawberries, washed and hulled Serving options: Fresh mint or sage Method Mix the yogurt, grated ginger, cardamom seeds, sugar and sumac together. Freeze overnight. Take
Ingredients: (serves 1) 2 Slices brioche, toasted 3-4 Strawberries, washed, hulled & halved ½ Cup blueberries 1 Meringue, broken a bit 100ml custard Garnish: edible flowers Method Toast the brioche slices. Break the meringue into bite sizes. Start packing all of the ingredients, in layers or in a jumble to look like a feast! Serve
Ingredients: (serves 6-8) Crust 1 cup desiccated coconut 170 g digestive biscuits ½ cup of coconut oil ¾ pink Himalayan salt Filling 1-litre vanilla ice cream 350 g fresh strawberries, washed, hulled and halved 15 ml fresh lemon juice 15 ml lemon rind Method To make the crust: Toast the coconut in a pan until
Ingredients: (serves 6) 250g fresh strawberries, hulled and sliced 1/3 cup sugar 2 tablespoons water 1 ½ cups heavy whipping cream 1 cup milk 5 ml agar-agar or gelatin (if not vegetarian) ¼ cup of sugar 5 ml vanilla extract Method To prepare the sauce: mix the strawberries, sugar and water in a pot. Cook
