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 camembert 15 cm cotton string Rosemary sprigs (fresh), chopped Half a fresh lemon (skin for filling and juice for sauce) Black pepper, ground 2x sheets phyllo pastry 10 ml butter Sauce: 200 g fresh strawberries, washed and hulled ½ cup water or the lemon juice from the ingredient list above Rosemary & black
Ingredients: 10x small peppers, halved and deseeded 1x small red onion 10x calamata olives, pips removed and cut into small bits Olive oil 5ml Fresh lemon juice Salt & Pepper to taste Method Cut the red onion into small pieces. Cut the olives and strawberries into equally small pieces as the onion. Mix the onion,
Ingredients: (Serves 8) Ingredients: 500 g chicken mince, free range Salt & Pepper to taste 15 ml spring onion, finely chopped ½ cup rolled oats, blended into fine crumbs ½ cup desiccated coconut 60 ml coconut oil, for frying Sauce 100 g fresh strawberries, hulled and sliced in half 60 ml water 100 ml sweet
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 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
