Fresh Raspberry Salad Dressing

Ingredients:

1/2 Cup of fresh Raspberries
3/4 Cup Olive Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Dijon Mustard
1/2 Tablespoon Lemon Juice
2 Tablespoons good quality Honey
Salt & pepper to season

Method:

- Combine the raspberries, the vinegar, the mustard, the lemon juice, and the honey in a blender and blend all those ingredients until they form a smooth blend.

- While the blender is running pour gradually the olive oil in order to form the vinaigrette.

- Season with salt and pepper according to taste.

- This Dressing can accompany many summer salads.. Enjoy

Raspberry Love Eton Mess .. Made by Moi

This would be perfect for Valentine's ! it's fast and yummy.
Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream. I decided to make them using Raspberries instead, simply because I wanted to!  I made this for our Saturday gathering and it was a success.
It's so easy to make; if you follow the recipe well & it's also Delicious! I started out by making the meringues in advance, made the raspberry syrupy mixture, and then I went ahead with assembling the dessert. It's such a treat!

Happy Valentine's Day ... 

Ingredients for the Meringues: (forming 8 large Meringues or 12 small ones)
2 large egg whites only
1/2 cup granulated sugar

Ingredients for the Raspberry Syrupy Mixture:
4 small packages of raspberries
1&1/2 cups of sugar
2 tbsp lemon juice
2 tbsp pineapple juice - I use KDD 

Ingredients for the Cream:
2&1/2 cups cold heavy cream - I use Almarai whipping cream
1/4 cup sugar
2 tsp vanilla extract



Method:
Start out with making the meringues. Preheat your oven at the lowest gas mark setting.
In a mixer, whip the egg whites and some of the sugar and continue whipping until it becomes bubbly.
Gradually add in the remaining sugar while whipping the egg whites until it forms a stiff peak.
To test the stiffness of the cream , hold the bowl upside down, the mixture should remain intact.
Prepare a baking sheet with parchment paper and spoon the meringue mixture on it leaving an inch apart between the meringues.(they don't have to be perfect, we will break & crumble them)
Place the baking tray in the center of the oven and bake for 45 minutes.
After 45 minutes of baking turn the oven off but keep the meringues in for another hour.
Remove the meringues from the oven and leave them to cool completely while you finish up the rest of the dessert.
Once the meringues are cooled, break & crumble them into large pieces.

Now for the Raspberry Syrupy Mixture. In a saucepan pour the 2 packages of raspberries, the sugar, & lemon juice.
Crush the berries lightly with a spoon & bring the mixture to a full boil, once boiled, lower the heat and let it simmer for around 10 minutes, while stirring occasionally so it does not stick.

Once the  hot mixture is syrupy fold in the remaining 2 packages of raspberries and pineapple juice. (But keep a few fresh ones for decorating). refrigerate until it is very cold.

Finely, the making of the cream. In an electric mixture, beat the cream, sugar, and vanilla together until it's firm. Set aside & start assembling.

In glasses of your choice, layer a spoonful of the whipped cream, then top it with the raspberry mixture, and then a few crumbles of the meringues. Repeat this process twice or three times until the glasses are full, then finish it with a dollop of cream and a fresh raspberry on top.


Can be chilled for 1 hour or served immediately.

Enjoy...

My Strawberry CheeseCake w/ Strawberry Glaze

This is one of the oldest recipes I make, I have started making this cheese cake since 1992. Long time ago... it never lost it's flavor, always a classic!

Ingredients:

For the Crust:

a small box of McVitie's Digestive

half a stick of butter, melted

For the Cheesecake filling:

800 g philadelphia cream cheese (4 boxes)

3/4 cup sugar

5 teaspoons cornstarch

3 eggs

1 egg yolk

1&1/4 teaspoon vanilla extract

For the Glaze:

1 Strawberry Jello (prepared as instructed)

2 tablespoons Cornstarch

Method:

- Crush the digestive cookies and stir them together with the melted butter until well combined.

- Press the crumbs mixture evenly at the bottom of a springform pan. set aside.

- In a bowl combine the cream cheese, 3/4 cup sugar and the cornstarch. Beat them with an electric mixer until all combined and smooth.

- Add the eggs and egg yolk one at a time, beating after each addition. Add in the vanilla extract.

- Pour the mixture on top of the crust in the springform pan and spread evenly.

- Bake at 350 degrees f (170 c) for 15 minutes, then lower the temperature to 225 degrees f (100 c) and bake for one hour and 10 minutes.

- Remove the cake from the oven, chill it for a few hours or over night without removing it from the pan.

- Once chilled completely, prepare the stawberries, cut them in half and layer them on the cake.

- Prepare the glaze by making the jello and adding the cornstarch, then let it cool. Once cool pour it on top. Chill the cake in the fridge until the glaze is completely cool.

- take the cake out of the pan and serve.

Enjoy...

Smoothies & Shakes ~ Diet

Serves 3


These smoothies will supply most of the vitamins and amino acids you'll need for a day.

Smoothie #1

1 cup soymilk
1 cup fresh orange juice
1 apple, cored and diced
3 bananas
8 frozen peach halves
1 cup fresh pineapple, diced
1 mango, peeled and diced
2 tablespoons wheat germ
2 tablespoons nutritional yeast

Blend all ingredients together. Drink and enjoy!


Smoothie #2

1 cup pineapple/coconut juice
1/2 cup apple or orange juice
2 frozen bananas
1/2 cups frozen strawberries

Pour juices into blender. Add fruit and blend well. Enjoy!


Strawberry & banana Shake

1&1/2 cups soy milk
3/4 cups frozen strawberries, unsweetened
1&1/2 frozen bananas
1/2 teaspoon vanilla
maple syrup (to taste)

Whiz all ingredients in a blender. Serve immediately. Shake should be fairly thick.

Cheese Pancakes with Strawberry Syrup ~ NL

Ingredients:

2 cups strawberries, chopped into quarters
1/2 teaspoon balsamic vinegar
1/2 to 1 teaspoon sugar
3 eggs, yolks and whites separated
2 tablespoons sugar
1 teaspoon vanilla extract
1 cup cottage cheese
1/3 cup flour


Method:

- Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar.Stir before covering with plastic wrap and leaving to steep while you make the pancakes.

- Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.

- Heat a nonstick skillet and dollop the batter onto it. Make pancakes of about 3 to 4 inches in diameter. Each pancake will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.

- Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot pancakes.


Enjoy...

Fondue your Valentine..

sharing is caring.. they say...


Serves 6


Ingredients:

1 cup cocoa powder, sifted
1&1/4 cups spring water
1&1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces premium semi-sweet chocolate, chopped
Pound cake and fruit (bananas, apples, and strawberries), cut into bite sized pieces


Method:

- Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%.

- Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.

Enjoy...

Items used:

Chocolate Mousse Pie

Serves 12-16

Prep. time: 35–40 minutes
plus eight or more hours downtime.


Ingredients:

For the Chocolate Cookie Crust:

24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted


For the Chocolate Mousse Filling:

1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream

whipped cream or raspberries for decoration

Requires a 10-inch springform pan.


Method:


For the Chocolate Cookie Crust:

- Preheat oven to 350° & Prepare a 10-inch springform pan.

- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.

- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.

- Bake 10–12 minutes until set.

- Remove from the oven and cool completely before filling.


For the Chocolate Mousse Filling:

- Add the espresso powder to the warm water and mix well.

- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.

- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.

- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.

- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.

- Remove the mousse pie from the refrigerator 30 minutes before serving.

- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.


yum!

Blackberry Trifle

Another delicious trifle.. Try to make this ahead of time; up to one day before serving..


Serves 10-12


Ingredients:

1 package cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
2 cups whipped cream (topping)
1 package pound cake (I recommend Saralee)
1/4 cup frozen lemonade concentrate
1 jar seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries


Method:

1. Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.

2. Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.

3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top.

4. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.


Yummy...

Easy to do ..Strawberry Trifle

Serves 2

Ingredients:

Marinated strawberries:
1 quart fresh strawberries, halved
1/3 cup aged balsamic vinegar

Whipped cream:
3 cups heavy cream
2 teaspoons vanilla extract
1/4 cup confectioners' sugar

1 (1 pound) fresh pound cake
1/3 orange or pineapple juice
2 cookies, for garnish
Sugar-Cane sugar, for garnish (demerara)



Method:

- In a small bowl, toss the strawberries with vinegar and let stand at room temperature for 15 to 20 minutes.

- After the strawberries have marinated, check for sweetness, adding sugar if desired.

- In a large bowl using an electric mixer, whisk the cream to soft peaks. Add the
vanilla and confectioners' sugar. Whip until stiff peaks. Set aside.

- Slice pound cake lengthwise into 1/2-inch thick slices.
You will only need 4 slices. Using a 2-inch cookie cutter, cut out circles from
each cake slice.

- Line up 2 high ball glasses and place 1 cake circle in the bottom
of each. Brush cakes with orange or pineapple juice. Add 2 tablespoons of marinated
strawberries and spread evenly.

- Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with juice.

- Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly.

- Cover trifles with plastic wrap and refrigerate for impromptu indulgence, Keeping
in mind that it will store for up to 2 days.

- To serve, remove and discard plastic wrap. Grate some cookies or chocolate flakes on top and sprinkle with demerara sugar.


Enjoy...

Raspberry & Yogurt Mousse

Been making this sicne 1995..
so yummy and healthy..


Serves 6


Ingredients:

315g fresh or frozen raspberries
2 teaspoons of icing sugar
350g ricotta cheese
1 cup thick low-fat natural yogurt
2 tablespoons of caster sugar
2 teaspoons vanilla extract
2 teaspoons lime or lemon juice


Method:

1. Place raspberries in a food processor or blender and process to make a purée.

2. Press purée through a sieve to remove seeds.

3. Stir in icing sugar.

4. Place ricotta cheese, yogurt, sugar, vanilla extract and lime or lemon juice in a food processor or blender until smooth.

5. Divide mixture into two equal portions.

6. Stir raspberry purée into one portion.

7. Alternate spoonfuls of plain and raspberry mixture in serving glasses and swirl to give a ripple pattern,

8. Refrigerate for atleast 1 hour.


Enjoy...

Blackberry Cobbler

Prep: 15 min.
Bake: 45 min.

Serves 6-8

Ingredients:

6 cups fresh or frozen blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lime peel

Sour Cream Pastry:

1&1/3 cups all-purpose flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons cold butter, divided
1/2 cup sour cream
1/4 cup heavy whipping cream

Method:

- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.

- Pour the misture into a greased 9-inch square baking dish.

- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.

- Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.

- Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slit in top. Melt remaining butter; brush over pastry. Sprinkle with the remaining sugar.

- Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.

- Cool for 15 minutes before serving. "if using frozen blackberries, do not thaw before assembling the cobbler.


Enjoy...

White chocolate strawberry trifle

Ingredients:

1/3 cup sugar
2 egg yolks
3/4 teaspoon vanilla
1 package cream cheese, softened
1/2 cup whipping cream
1 teaspoon instant espresso, dissolved in 1/2 cup hot water
4 ounces pound cake
3 ounces shaved white chocolate
3/4 cup sliced strawberries

Mix sugar and egg yolks in blender for 1 minute. Add vanilla & blend until smooth. Chill.
beat the whipping cream until stiff. Add cream cheese mixture and chill.
Slice cake into strips. Dip strips in hot espresso.
Layer half the amount of cake strips, white chocolate, cream cheese mixture & strawberries in a clear bowl. Repeat layers. Cover & chill until serving time.

Enjoy....

Strawberry and Avocado salad

Ingredients:

1/4 cup olive oil
1/4 cup raspberry vinegar (you can use apple vinigar if not available)
1 1/2 tablespoon sugar
1/4 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1 head romaine, torn into bite-size pieces
1/2 cup mandarin oranges
1 cup strawberries, stemmed and quartered
1/2 cup sliced red onion
1/4 cup coarsely chopped toasted pecans
1/2 avocado, sliced

Method:

Combine the olive oil, vinegar, sugar, hot sauce, salt, pepper and cinnamon in a jar. Shake well & refrigerate for 2 hours. Combine the romaine, orange, strawberries, onion, pecans and avocado in a large bowl.
Top with half the dressing; toss well. Serve with the remaining dressing.


Tip:

De-stem strawberries with a drinking straw. Just push the straw up through the bottom of the strawberry and push through until the stem ops off.