Nothing Screams Summer in England like Strawberries and Cream – but not quite this way

I turned this classic on its head and then shook it around. May I present strawberry and ricotta salad

My first encounter with these sneaky berries edging over to the dark side was strawberry and black pepper sorbet at a restaurant I worked in. It was delicious and encouraged a successful attempt at cooking strawberries in balsamic vingar (for a cheesecake topping, if I remember correctly). It was on a trip to Barcelona that much to my surprise I found them in my salad!  

 
I didn’t plan this one at all. In fact, I bought the strawberries for topping angel food cupcakes (that’l be the next post folks!) but I decided to chuck a few in my bowl along with the usual suspects: leaves, cucumber, radishes, balsamic vinegar and olive oil. I had some ricotta too, which os only a step away from cream really. The whole starwberries and cream thing only just occurred to me! It made a really nice change, gorgeous and summery! Some walnuts would have been perfect. Oh, and I spinkled on some fresh basil from my little basil plant which is battling away in my tiny kitchen. 

Cheesy Baked Sweet Potato 

 
I LOVE cheese. I baked the sweet potato in halves as it was so big, this results in a crispy layer of flesh which. I gently lifted up and filled with parsley, chedda and feta cheese. Basically what I had to hand. And popped it back in the oven while I threw together my salad – with sugar snaps mmm-m! Simple as can be!  And next to no prep work! All you need is a bit of time while the potato bakes 🙂