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Tag Archives: strawberry

Dessert Wine Trifle

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I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:

  • Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
  • Basic egg yolk-and-milk custard
  • Carla’s sponge cake with wine
  • Strawberries soaked in wine and sugar
  • Unsweetened whipped cream with chunks of meringue
  • Egg-white sponge cake made with the whites left from the custard, drenched in wine
  • Melon balls soaked in wine
  • Custard
  • Sweetened whipped cream
  • Blueberries and meringue

All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.



Ginger-Lime Fruit Salad

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To make this salad, I made a simple syrup from water and sugar and included some slices of ginger before I started cooking it, so that the ginger infused the syrup. After letting the syrup cool, I mixed in juice from one lime, then poured it over the fruit. I let the fruit absorb the syrup for an hour in the fridge before serving.

I used an Asian pear, part of a Gala melon, some strawberries, and grapes. I was inspired by this recipe.

Rice Flour Dumplings on a bed of Macerated Red Berries

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The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.

The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.

Raspberry Mini Cheesecake

To make this I made a butter-rich pastry dough which was filled with honey chèvre whisked with raspberry jam, then baked for 20 minutes and dusted with sugar. After it cooled I decorated it with leftover grilled strawberries.


Buckwheat Crêpes with Grilled Strawberries

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The crêpes were made with buckwheat flour, a pinch of salt, a little agave, some Greek yoghurt, melted butter and milk. The grilled strawberry filling was made with pomegranate molasses.


Grilled Strawberries with Yoghurt

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The grilled strawberries in this recipe (which I made with pomegranate molasses) were nice served with Greek yoghurt with vanilla, stevia and agave syrup.



Breakfast Yoghurt Bowl

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This is a typical breakfast for me.


It consists of Greek yoghurt sweetened with agave and stevia, fruit compote, fresh fruit, cocoa nibs, and ground flax seed. Since this picture was taken in the spring, my seasonal fruits were strawberries and blueberries, and the compote is rhubarb and banana, with a few dates as extra sweetener. When I’m lazy I get sweetened yoghurt with a fruit layer and just add the flax and cocoa nibs.