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. 

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Magic Custard Cake

We’ve all done it before, yet we will never learn. It must have been about 9pm when my serious cake craving set in and instead of eating some nuts or brushing my teeth I went on Pinterest. You can see where this is going can’t you?

Magic. Custard. Cake. 

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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 🙂