Strawberries are very very cheap at the moment, and it is the perfect time to make a few strawberry dishes. Here we are marinating them in Kewra Water and Rosewater, and they will be served with a thick, drained and sweetened yoghurt. It is a delicious Summer dessert. Pop the colours further with a few blueberries and a couple of basil leaves or shreds of kaffir lime leaf.
Man, it is hot, and that sound is the sound of records breaking. As I write it is mind numbingly “warm”. Although it is such a slow start to Summer, these first days of heat are some of the hottest recorded. And people say climate change is not real.
So the rhythms of the kitchen change, and first thing in the morning we decide what to pop into the fridge for late-afternoon-on-the-deck cool sipping. There are quite a few recipes around for Apple Green Tea iced drink, and I tissied them up a bit, to suit our tastes and the items on my kitchen bench this morning. I do hope you enjoy it!
You might also like to try Ginger Cooler, Watermelon Juice with Mint and Ginger, Balinese Ginger and Lemongrass Tea (which can be iced) and a Strawberry Frappe. Try Rose Strawberries with Sweetened Yoghurt Cream.
Have a look at our Summer Cooler Suggestions – or browse all of our coolers here. Are you looking for Tea recipes? Try here. Or Juice suggestions? Look here. Or simply explore our Early Summer recipes here.
An unusual salad indeed! The sweet and tart strawberries with the creamy avocados and the fresh herbs, together with the onion-walnut oil dressing, it is simply delicious!
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. Feel free to browse other recipes from our Retro Recipes series.
Strawberries! It is Wimbledon time, and great strawberries are still available in our greengrocers, so we mix them up with some lemon or lime juice and munch while we watch replays.
This time, a yoghurt drink that borrows from the smoothie culture of current times. I call it a Lassi, but perhaps it is not a traditional lassi. It combines the best of the sub Continent and the West.
I have always wondered why Banana Lassi is not popular in India, as bananas are so readily available in the South of India. Perhaps it is that the ancient science of Ayurveda does not recommend the combination of dairy and banana. Today, we break that rule for a delicious Lassi smoothie. We have also used honey, but feel free to replace that with jaggery if you prefer to avoid honey with milk.
Yoghurt is so cooling in the heat.
You might like to browse all of our Lassi drinks, all of our Yoghurt Drinks, or all of our Drink recipes. Explore our Mid Summer recipes. Or perhaps you are looking for our Banana, Blueberry or Strawberry recipes.
You know what? In hot weather I love a lassi, particularly a fruit lassi, for breakfast. Indian in origin, fruit lassi drinks mix yoghurt with fruit, spices and jaggery or sugar.
Today, there were peaches on the kitchen bench, strawberries in the fridge and basil in the garden. A beautiful breakfast was born in the shape of a lassi.
We have a range of sweet, fruit and salt lassi recipes for you to browse. You can explore all of our Yoghurt recipes here and here. The Drinks recipes are here and here. Or be inspired by our Early Summer recipes.
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.
Another delicious tomato salad.
You can never have too many tomato salads, and this one too epitomises Summer. The play of strawberries against tomatoes, the tartness of balsamic and the saltiness of parmesan is a surprisingly wonderful combination. Moreover, it is so very easy to throw this salad together. Fresh basil from the garden, even pick your own strawberries and tomatoes if you can, for a divine salad for lazy lunches.
Are you looking for similar salads? Try Avocado and Strawberry Salad, Hot Tomato Salad, Tomato and Peach Salad, Tomato and Basil Salad with Grilled Cheese Croutons, and Tomato and Pomegranate Salad.
This recipe combines 3 unusual items that go well with strawberries – balsamic vinegar, black pepper, and thyme.
Lately I have been able to get strawberries picked fresh that morning. They taste heavenly and I often eat them one by one as I am reading or working. But they also get made into strawberry jam, baked strawberries and now, this ancient recipe found in my pile of recipes – Strawberries with Sticky Balsamic.
This recipe combines 3 unusual items that go well with strawberries – balsamic vinegar which adds a sweet flavour with some tartness, black pepper adds some heat, and thyme or basil add a herby edge. Mostly unknown, these herbs go well with sweet fruit desserts including fruit salad.
Are you looking for more strawberry recipes? You might try these: Avocado and Strawberry Salad, Delicious Baked Strawberries and here, very pretty Fresh Pink Strawberry Frappe, Nigel’s Strawberries with a Mint Raspberry Sauce, and a wonderful Strawberry or Raspberry Sorbet. Then there is Strawberry Jam and Strawberry Syrup.
Make delicious jam in 35 minutes.
At another time in my life I used to make Strawberry Jam in the middle of the night. I was going through a period of sleeping difficulties, and, hating lying in bed trying to sleep, I would get up at 1 or 2 or 3am and make jam. It can be made and bottled in just over half an hour, using the microwave. Then I would pop back into bed and sleep like a baby.
This is a “fresh” jam – that is, make it in small batches, store it in the fridge, and make another batch when it is gone. Truly, it is wonderful.
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
The intense flavour of strawberries is quite surprising.
This recipe has a long history in our family. I first baked this dish with my daughter in December 1998, on sunny Saturday afternoon, while eating her home made guacamole. For such little effort, the results are amazing. It became a dish that I took to many places, cooking it in various kitchens of various friends and family, a dessert easily whipped up yet looks so wonderfully complex and amazing.
No one eats baked strawberries, right? Yet, they are so delicious. I recommend 1 punnet of strawberries for every four to six people, depending on whether you want a lot of strawberries, or are happy to use it in a sauce like manner, drizzling it over whatever is on hand. It is especially good with the very best icecream.
Refreshingly cool in hot weather
Would you believe, I first made this in December, 1998? Some recipes never date. And today I sit here, in 44C heat, without power or air-conditioning except for one power point. The electrician can’t come tonight. I need to have something to cool me down, and give me some sustenance. I can’t cook without electricity. I can’t eat – too hot. This cooling drink comes to mind.
The truth is, I love cooking things that I was making almost a decade ago. For a person who loves to experiment, loves to learn new things, it brings a sense of solidity, continuity, the expected, the sameness, the timelessness of life. Food fashions may have changed, we may have new ingredients, new cuisines, new tools and implements to explore. But the timelessness of some food is priceless.