Frozen Berries with White Chocolate Cream

In the extreme weather of Summer in Australia – temperatures of 47C in Adelaide and catastrophic fires across Australia – we made this beautiful dish. It was a change from consuming copious amounts of icecream and fruit lassi. It really is beautiful – sweet, chocolaty with overtones of the bitters used to dress the fruit. It is my new favourite Ottolenghi dish.

It is a dish from the Dessert section of Ottolenghi’s Plenty More. We don’t often make dessert but this one is one of the best, now on our Summer rotation. With all Ottolenghi recipes I feel free to substitute whatever is in our fridge or pantry at the time. For this recipe, I bought a bag of mixed frozen berries, and used primarily the berries other than the strawberries. It was delicious and a cost effective way of making this dish in Australia. He suggests using a lot of red and black currents, but they are hard to get and expensive here. If you find your fruit too sweet with the chocolate cream, add some lemon juice to them.

You can check Ottolenghi’s original recipes in his books and in his various print columns.

The berries in fact are very useful for other dishes – serve them with Rice Pudding, Besan Payasam, for instance, or with French Toast.

Similar recipes include Blueberries with Bay Custard and Gin, Creme Fraiche Icecream, Junket with Macerated Strawberries and Passionfruit, and French Toast with Baked Strawberries.

Browse all of our Desserts, Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer recipes.

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Green Salad with Raspberries, Walnuts and Blue Cheese

I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.

This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.

Similar dishes include Cheese and Greens Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.

All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.

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Strawberries with a Mint Raspberry Sauce

Nigel Slater with a dessert of strawberries and raspberries.

I love Nigel Slater’s Kitchen Diaries II and perhaps it is even better than the first volume. While browsing through the June recipes (ie those suitable for December in Australia), it was his pairing of strawberries and raspberries that grabbed my attention. The festive season is notoriously hot in many parts and it is beach and BBQ weather every day. Berries are prolifically available in Australia at this time, and their gorgeous colours and flavours suit the season well.

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How to Make Strawberry or Raspberry Syrup

Suffering from a glut of strawberries yet? No problems. Make strawberry syrup.

Suffering from a glut of strawberries? Or raspberries? No problems. Make strawberry or raspberry syrup.

Feel free to browse recipes from our Retro Recipes series. Or to browse our Strawberry recipes. Or you might like to browse Drinks recipes.

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Strawberry or Raspberry Sorbet

I fell in love with making ices after living and working in France. This one is wonderful. Enjoy it!

It’s interesting that strawberries in late Feb through March are quite delicious if you look around for the right ones. I love sorbet. Give me sorbet any day over icecream or gelatti.

Feel free to browse other recipes from our Retro Recipes series. You might also like our Icecream recipes. Or you might like to browse Strawberry recipes here.

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