Ingredients: (Yields 12) Ingredients: 125 g medium size fresh strawberries (room temperature) 1 tin butterbeans, drained and washed 3 large free-range eggs 3 Table spoons coconut oil 1 teaspoon vanilla essence 1 cup pitted dates, roughly chopped (Dates, to be soaked in ½ cup warm rooibos tea, use 2-3 bags) Pinch white pepper Pinch salt
Ingredients: (serves 8-10) 150 g butter melted, plus extra butter for rolling the balls 8-10 marshmallows 350 ml Strawberry flavoured popped rice cereal 200g fresh strawberries, rinsed, hulled and sliced 8-10 bamboo (sosatie) sticks Method Place the butter and marshmallows in a sauce pan. Melt over low heat until the marshmallows are melted. Mix until
Ingredients: 1x Malva pudding mix (bought from most stores) 200g fresh strawberries, to serve Strawberry coulis 250g fresh/frozen strawberries, rinsed, hulled and sliced 100ml water 1x vanilla pod, cut a thin line down the length to release seeds while cooking Method To prepare the malva pudding: follow the instructions on the box. Coulis: place the
Ingredients: (serves 10-12) 150 g butter melted, plus extra to butter the tin with 300g digestive biscuits, ginger biscuits are great! 650g full cream, smooth cream cheese 100g icing sugar (add 75g if you want it sweeter) 300ml fresh cream 1 vanilla pod, halved lengthways and seeds scraped out 5ml vanilla extract 200g fresh strawberries,
Ingredients: (serves 10) 500g Large fresh strawberries, washed & hulled 100ml Cream cheese (full cream) 50ml Heavy thick cream 15ml Castor sugar Serving options: Fresh mint Method Mix the cream cheese and heavy cream together until smooth. Add the sugar to the cream cheese mix. Cut a ¼ of each strawberry tip-off. Make the bottom
Ingredients: (serves 6) 250g Fresh strawberries, washed, hulled & sliced 5ml Brandy essence ½ cup Dates, cut into small pieces 2-5ml Cinnamon powder 2-5ml Nutmeg 1 roll Puff pastry 1 Egg Garnish: castor sugar Method Put the oven on 180 ˚C. Oil a medium muffin pan. Flour a clean surface and unroll the puff pastry.
Ingredients: (serves 8) 50g Farm butter 300g Mini marshmallows 200g Strawberry flavoured rice crispies 1x pack (8g) freeze-dried strawberries Method Prepare a square dish, about 5cm high with baking paper, spray the baking paper with a non-stick spray. Melt the butter in a big enough pot. Add the marshmallows and stir until melted with a
Ingredients: (serves 6) 250g Fresh strawberries, rinsed 100g White melting chocolate Gold & Silver edible sprinkles Method Make sure the strawberries are lightly dried on a paper towel. Melt the white chocolate over a double cooker. Dip the strawberries in the white chocolate first and then sprinkle with the Gold and Silver edible sprinkles!
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
