Strawberry Peach and Chilli Dessert

1 x 820 g tin of peach slices

1 x 250 g punnet of strawberries, washed, leaves removed & halved

1 x 115 g tin of granadilla pulp

2 tbsp fresh basil leaves, finely chopped

2 tbsp fresh mint leaves, finely chopped

1 red chilli, seeded & finely diced (a must)

 

Pour the peach syrup into a heavy pan and, over high heat, boil for a few minutes until slightly reduced.

Remove from the heat and stir in the basil, mint, chilli and granadilla pulp

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Combine the peach slices & strawberry halves in a glass bowl (or individual glasses) and pour the hot syrup over the fruit, gently stirring to coat.

Chill in the fridge for a few hours.  Serve with cream, ice cream or yoghurt.

Recipe: blogs.food24.com/blondecook - Photo:  Alma Pretorius

 

Strawberry no bake cheesecake

Cheesecake is ready instantly – otherwise refrigerate for a few hours.  For dinner party, prepare in advance - in pretty glasses.

 

I used these take-away plastic containers.  Otherwise use a square (20 x 20 cm) or rectangular (28 x 18 cm – more or less)

 

250 ml pouring Cream

1 x 230g Plain low-fat smooth cottage / cream cheese

1 x 90g box Moir's Strawberry instant pudding powder

2 x 150 g containers Strawberry & Cream double cream yoghurt

2 x 80g packets Strawberry Flavored filled biscuits

Little bit of milk

 

Beat together the cream, cottage /cream cheese, instant pudding powder and yoghurt. Dip the biscuits in milk (this is an absolute must, otherwise the filling won’t stick to the biscuits!) and arrange in the bottom of a dish. 

 

Spoon over the pudding mixture and eat immediately (or refrigerate for later.) 

 

I’ve bought 10 little ‘single serving’ plastic tubs with lids – I crushed the biscuits and scooped it in at the bottom – brushed with milk. Spooned mixture on, brushed with milk and dust with more biscuit crumbs. Ideal for a picnic.

Recipe and photo: Alma Pretorius

 

Strawberry jam and fresh strawberry muffins

Makes 6 big muffins

1 cup self-raising flour

1 large egg

1/2 cup milk

1/4 cup oil

1/4 cup white sugar

2 tablespoons strawberry jam (melted)

1 cup thawed and drained strawberries, chopped

1 teaspoon vanilla essence

In mixing bowl, mix the flour with the thawed strawberries, add the sugar.  In small bowl, beat together the milk, egg, oil, essence and jam.  Stir into the flour mixture and spoon into 6 greased muffin pan.  Place on low tray in Sunbeam, bake for 30 minutes at 220 oC.  Let cool in muffin pan for 10 minutes.

Recipe and photo:  Alma Pretorius

 

Strawberry and white chocolate cookies

Makes 9 big ones (depending on size)

 

8 tablespoons vegetable oil

1 large egg

1/4 cup white sugar

1 cup self raising flour

117 g fresh strawberries, chopped

1 teaspoon strawberry essence

50 g PADKOS Strawberry fruit swirls, chopped

100 g BAKE AND EAT white chocolate, chopped

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together – form large (between golf and tennis ball) size balls – place on baking sheet.  Bake for 10 minutes.  Remove from oven, with flat bottom glass gently press the cookies a bit flatter.  Let cool.

Recipe and photo:  Alma Pretorius

Blueberry and Strawberry muffins

Makes 12

 

1 cup self raising flour

250 g fresh strawberries, sliced

125 g fresh blueberries

1/2 cup white sugar

1/2 cup milk

1 large egg

1/4 cup vegetable oil

Pinch of salt

Extra sugar for topping

 

Preheat oven to 200 oC.  Mix all together, spoon into 12 muffin pan – sprinkle with the extra sugar and bake for 20 minutes (or till test skewer comes out clean).  Let cool for 5 minutes in pan.

Recipe and photo:  Alma Pretorius