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    You are in: Home / Cookbooks / If strawberries be the food of love.......
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    20 recipes in

    If strawberries be the food of love.......

    with apologies to Shakespeare... Of the strawberry, 17th century English writer William Butler (1535-1618) once expressed the view that "Doubtless God could have made a better berry, but doubtless God never did." And in 2005, who does not love strawberries? Below are my strawberry recipes, but first for any who have time to pause a moment to ponder the strawberry..... - and my guess is that that probably won't be anyone involved in the May/June 2005 'Let's Get Fresh and SWAP Recipe Swap' - a few FACTS ABOUT STRAWBERRIES (from the Strawberry Harvests & Horticulture website: http://www.jamm.com/strawberry/harvests.html#Historical # Strawberries are thought to have been cultivated in ancient Rome. # The strawberry, as we know it, was originally grown in northern Europe, but species are also found in Russia, Chile, and the United States. # The plant first had the name 'strewberry', which later was changed to strawberry. # In France strawberries were cultivated in the 13th Century for use as a medicinal herb. It is said that the leaves, roots and fruits of this variety of strawberry were used for a digestive or skin tonic. Internally, the berry was used for diarrhoea and digestive upset, while the leaves and the roots were used for gout. Externally, it was used for sunburn and skin blemishes, and the fruit juice was used for discoloured teeth. # The first American species of strawberries was cultivated about 1835.

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    Begin the day with a really quick to make, energy-injecting, healthy LOW GI breakfast. If there's one meal a day that you'll really feel the benefits of its being low GI, it's breakfast. Great for shaking off weekday sluggishness after late nights on Zaar. Adapted from Jody Vassallo's 'Health for Life: Low GI'. The pears can be prepared in advance. When fresh pears are looking pretty ordinary, I use canned pears. Jody Vassallo is an Australian chef and nutritionist who has been writing cookbooks for the past ten years and is the author of the highly successful marie claire style series recipe books.

    Recipe #123094

    A delicious-sounding, quick and easy recipe for baklava made with hazelnuts, blueberries and filo pastry. Different from the other baklava recipes I found already posted. Certainly not "authentic", but rather a 2005 evolution from the traditional baklava - which I love. I received this recipe in an email this morning from the 'Simply Great Meals' website and, knowing that most people love blueberries, decided to share it. My guess is that the baklava would be good served with honey - a gesture towards traditional baklava - or to be really 2005: with maple syrup or a berry sauce. The recipe makes 10 baklava. How many that would serve depends of course on what else has already been eaten and on whether you serve it on individual serving plates or on ONE serving plate. I've stated that the recipe would serve 8. When I make this, I'll undoubtedly play around with sneaking in a few extra ingredients, but this is the recipe I received from 'Simply Great Meals'; all I've done is to add the first instruction: soggy blueberries would probably result in soggy baklava. I see no reason, by the way, why this recipe couldn't be made with fresh blueberries.

    Recipe #123657

    A classic buttermilk pie topped with strawberry sauce. Adapted from the May/June 2005 edition of the magazine 'Home Cooking'.

    Recipe #123097

    Strawberries AND chocolate AND hazelnuts AND lemon. WOW! This delicious-sounding recipe is from "The Vancouver Sun Newspaper". I found it on the strawberryJAMM website, and have posted it here in readiness for the "Let's Get Fresh and SWAP - Recipe Swap" (May 2005). I have not yet made this recipe, but I shall certainly be doing so. It sounds just so superbly, decadently delicious. I have included both stages of cooling and chilling as 'cooking time'.

    Recipe #122038

    No idea who Damien is….. But the pastry for this recipes was called ‘Damien’s Flaky Pastry’ so ‘Damien’s Flaky Pastry’ it remains. My guess is he must be one of ‘The Australian Women’s Weekly’ stable of chefs. I like his inclusion of orange zest in the pastry. I haven’t yet made this tart but, when I do, to enhance the orange flavour which blends SO well with berries, I intend to sneak in a teaspoon of orange juice in place of a teaspoon of the water. I found this recipe on The Australian Women’s Weekly website.

    Recipe #122166

    Elegant tartlets served with a strawberry sauce offer a blend of fruit flavours complemented by Grand Marnier. Everything can be prepared ahead, so that at the time of serving, these tartlets are really quick to assemble. See the notes below. The chilling time has not been included in the ‘passive cooking time’. Another fabulous classic recipe from ‘The Australian Women’s Weekly’ website.

    Recipe #122181

    One of the recipes of the month - March 2005 - in the BBC Good Food magazine.

    Recipe #122250

    These tarts with their hazelnut pastry base feature that classic blending of strawberries with Grand Marnier. If strawberries be indeed the food of love, bring on the Strawberry Grand Marnier Tarts! Another recipe from ‘The Australian Women’s Weekly’ website. The 'cooking time' includes chilling time.

    Recipe #122176

    Just loved the wording in this quick and easy recipe from "The Vancouver Sun Newspaper", which I found on the StrawberryJAMM website. In what I’ve included here as step two is an invitation to make a decision! A decision as to what sort of fool you want to make: ‘a smooth fool or a lumpy fool’! I haven’t made this recipe – yet. Have just added it in preparation for the May 2005 "Let’s Get Fresh and SWAP - Recipe Swap". But I do find it appealing, in its simplicity and its quaintness. And in what sounds like its sheer deliciousness. Must confess I’d want to sneak in some liqueur.

    Recipe #122409

    A simple refreshing salad, best made just before serving, and when the ingredients are so few it is obviously essential that those ingredients be first class. If you are unable to find a commercial brand of passionfruit and strawberry dressing, Recipe #97938 sounds delicious.

    Recipe #122182

    Another Sainsbury's recipe, I found on Jamie Oliver's website, suitable for those occasions when you can plan ahead enough to have the ingredients on hand, but when time is of the essence and you are looking for a shortcut recipe to serving an elegant-looking and delicious tart.

    Recipe #122183

    How odd-sounding a name for a strawberry recipe! Pot-roasted strawberries?! If serving this to guests, you may well want to rename this recipe. It's a Sainsbury’s recipe (Sainsbury's is an English supermarket chain) which I found on Jamie Oliver’s website. This recipe so simply exemplifies the maxim that less is - or so often can - be more. You could, of course, add your favourite liqueur. Cointreau or Grand Marnier come to mind. The cooking time in this recipe is in effect preparation time, so no 'cooking time' has been listed separately. When cooking with so few ingredients, the quality of those ingredients is, of course, of paramount importance.

    Recipe #122178

    Another Sainsbury’s recipe from Jamie Oliver’s website. Low calorie and low fat, simple to make, nutritious and delicious. I’m still not sure why Jamie Oliver has Sainsbury’s recipes on his website, but that’s where I found it.

    Recipe #122568

    I haven't ever made pikelets but I've eaten them - long ago. This recipe, when I chanced upon it, evoked nostalgic memories of carefree 1950s Australian after-school afternoon teas at friends' houses, and of the mothers who'd made these pikelets for their 5-10 year olds and friends arriving home from school. Unlike the pikelets in this recipe, those pikelets were usually served with jam and cream. Some were even just buttered. This pikelet recipe is adapted from a recipe card - in a 'Pan or Wok' series of recipes from International Masters Publishers Ltd..

    Recipe #122581

    Another quick and easy recipe – how useful they are! – I’m adding in the eleventh hour before the 2005 Let’s Get Fresh and SWAP - Recipe Swap because I couldn’t find anything like it on ZAAR. This is my adaptation of one of Huey's recipes. Iain Hewitson is an Australian cook, better known as Huey, who runs Tolarno’s restaurant in Melbourne and hosts a popular TV cooking show. He is also the author of several cooking books. If serving for breakfast or brunch, you may want to omit the Cointreau.

    Recipe #122575

    An nifty, classy-looking creamy, strawberry mousse flavoured with orange zest and Cointreau. Looks as if it would probably have taken ages to make. But it won't have done. Just don't let on. For a non-alcoholic version, omit the Cointreau. The chilling time has not been included in the time taken between preparing the mousse and serving it. This mousse can also be made with other berries or with other fruits.

    Recipe #121991

    I have not made this recipe - alas, I do not own a Gelateria! - but just reading the simple combination of flavours, this sorbet sounds just SO delicious. A strawberry sorbet which combines the sweetness of strawberries with the tartness of limes. If you really are a diehard sweet tooth, use orange juice instead of lime juice, or a blend of orange and lime. This is a Sunbeam recipe, and you need a Sunbeam Gelateria - or a similar appliance - to complete the final step of the recipe. The 'cooking time' listed below is the time taken by the Gelateria to turn the mixture into sorbet. NOTE added July 2008: It's great to see that Zaar chefs have successfully made this recipe without Sunbeam's efforts to tell them that they needed a Sunbeam Gelateria to make it! Well done! When summer comes next, I shall certainly be trying it!

    Recipe #121994

    Being an excellent source of protein, the nuts and seeds in this shake make it a nourishing breakfast that will help you re-charge so that you are ready to meet the demands of the day ahead. Soaking the nuts and seeds overnight increases their digestibility and therefore the healthfulness of this shake. Just drain off the water the nuts have soaked in overnight before making your shake with clean water and the other ingredients. This shake will obviously be more nutritious if you use organic nuts, seeds and fruits. Adapted from a recipe on Dr Joseph Mercola’s website, together advice from my naturopath.

    Recipe #118989

    A decadently delicious brunch sandwich! Make it with your favourite bread or raisin bread. The end result will, of course, be very much dependant on your choice of bread, and on the quality of the other ingredients, particularly the strawberries. It is a while since I’ve made this so I cannot remember exactly how long this 'sandwich' needs to be in the oven. Nor do I remember where I got the idea - modified over time - from originally, but I wanted to share it because this dish is just SO right to serve for some occasions! Probably best served with fresh strawberries and champagne.

    Recipe #119006

    Delicious, moist, potassium-rich banana and pecan pancakes with a blend of cinnamon, vanilla and orange. A healthy flavoursome choice for breakfast, brunch or supper, topped with raspberries, strawberries, blackberries or blueberries or with Dancer^'s Banana Lemon Sauce for Pancakes #80841. And if you've never made pancakes before, don't be intimidated: give them a go! I've tried to provide very full instructions for those who haven't yet ventured into the wonderful world of pancakes. Experienced pancake-makers: please just ignore that extra detail in the instructions. You probably don't need any instructions anyway! Adapted from a recipe on an "All-Day Energy" recipe card from Rodale.

    Recipe #119418


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