Month: Oct 2019

A SIMPLY DELICIOUS STRAWBERRY TART

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SUMMER STRAWBERRY JELLY TART

DIFFICULTY: EASY       PREP TIME: 3 HOURS              SERVES: 6

Ingredients:

  • 200 grams coconut biscuits
  • 50 grams melted butter
  • 10 grams gelatin
  • 60 ml water
  • 200 ml whipped cream
  • 200 grams pureed strawberries
  • 100ml vanilla yoghurt.

METHOD:

Use a food processor to blend the coconut biscuits into crumbs. Add the melted butter to the crumbs and mix together until there is a good consistency.

Press the biscuit mixture into a tart case and refrigerate for 15 minutes.

Melt the gelatin in warm water until its fully dissolved.

Mix the pureed strawberries, whipped cream, gelatin and vanilla yoghurt in a bowl.

Pour the strawberry mix into the tart base and refrigerate for 2 hours. Enjoy with blueberries and strawberries

HOW TO MAKE A HEALTHY ICE-CREAM WITH ONLY 5 INGREDIENTS

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BLUEBERRY ICE CREAM

Difficulty: easy              Prep time: 3 hours        Serves:8

Ingredients:

  • 300 grams frozen blueberries
  • Vanilla essence 10 ml
  • 385 ml condensed milk
  • 250 ml whipped cream
  • 100 ml water

METHOD:

In a food processor blend the frozen strawberries with water until they are smooth.

In a bowl, mix the condensed milk, vanilla essence,  whipped cream and blueberry puree.

Pour in an ice cream tin and refrigerate for 3 hours.

Enjoy.

THE BEST SUMMER FRUIT NO-BAKE STRAWBERRY CAKE

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Summer is knocking at South Africa’s doorsteps therefore it’s time to indulge in some cool delicacies.

This Strawberry cake is best had chilled. There is No need to bake, just set in the refrigerator and enjoy for dessert.

DIFFICULTY: MEDIUM             PREP TIME: 3 HOURS     SERVES: 6

Ingredients:

  • 400 grams shortbread biscuits.
  • 200 grams melted butter
  • 400 grams vanilla yoghurt
  • 2x 385 ml condensed milk
  • 250 ml cream
  • 10 ml vanilla essence
  • 125 ml warm water
  • 20 grams gelatin powder
  • 3 nectarines
  • Strawberries
  • Maple syrup

METHOD:

In a food processor, blend the biscuits into small crumbs.

Slowly add melted butter to the crumbs and press the mixture into a greased cake tin.

Refrigerate the base for 25 minutes.

In a bowl, mix vanilla yoghurt, condensed milk, cream and vanilla essence until smooth.

Dissolve the gelatin in the warm water and add it to the yoghurt mixture.

Pour the yoghurt mixture in the cake tin and set in a fridge for 2&1/2 hours.

Add cut strawberries and nectarines for topping. Drizzle with maple syrup and enjoy.

Amazing texture