In Season: Strawberries

I’m so proud of our little veggie garden. It is so rewarding, and other than the watering, requires minimal effort, for huge returns.

Okay, keeping the birds and bunnies away from the strawberries was actually more than a little hard work. But other than Peter Rabbit and his fluffy friends, and the Crested Barbet and his crew, minimal effort was required. And even so, nurturing these beautiful strawberries was totally worth all the shoooo-ing!Next year I am totally investing in a scare-crow.( do they work?)

I planned this shot around the complimentary colours of red, green, and blue. I dressed Ms S in blue as a complimentary colour of red and the green leaves of the strawberries as the other complimentary colour.  Carefully combining colours and using colour theory well will make your food “pop” and is one of my favourite food styling techniques when planning shoots.

These ice cream recipes really do require minimal effort, no exaggeration! You don’t even need an ice cream maker!

What’s your favourite ice cream flavour?

Until next time, happy styling

Taryne

No Churn Strawberry & Pepper Goats Cheese Ice Cream

Photographer Roelene Prinsloo declared that this was the best ice cream she had ever eaten.
Ms S wasn’t as keen, as you can see. ( She hates pepper) 
I agreed with Roelene, it was pretty darn delicious. If you make it let me know what you think, drop a comment below. 

No Churn Strawberry & Pepper Goats Cheese Ice Cream

AuthorTaryne JakobiCategoryDessert

Yields1 Serving
 750 ml fresh cream
 250 ml milk
 160 g icing sugar, sifted
 100 g pepper goat cheese
 200 g fresh strawberries, washed, hulled and cut into quarters
1

Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar.
Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon.
Break pieces of goats cheese into the mixture and stir through the strawberry pieces
Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into cones or bowls to serve.
Makes 2 litres.

Adapted from Donna Hay

Ingredients

 750 ml fresh cream
 250 ml milk
 160 g icing sugar, sifted
 100 g pepper goat cheese
 200 g fresh strawberries, washed, hulled and cut into quarters

Directions

1

Place the cream, milk, icing sugar and vanilla in a large jug and whisk to dissolve the sugar.
Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal.
Lay each bag flat on a baking tray and freeze for 2½ hours or until firm and just frozen.
Remove from the freezer and, using your hands, bend each bag to break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon.
Break pieces of goats cheese into the mixture and stir through the strawberry pieces
Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into cones or bowls to serve.
Makes 2 litres.

Adapted from Donna Hay

Strawberry & Pepper Goats Cheese Ice Cream ( no Churn)

PIN FOR LATER 

Strawberry & Goats Cheese Ice Cream
Strawberry & Goats Cheese Ice Cream

DAIRY FREE STRAWBERRY NICE CREAM 

When I promise quick and easy, I deliver! This recipe uses just  2 ingredients and only 10 minutes to make. As you can see this one got full approval from my little taste tester.

 

2 Ingredient Nice Cream

This is a great way to use up an excess of berries. I keep some frozen in my freezer all summer for use in smoothies or this “ice cream”

AuthorTaryne JakobiCategoryFruit, Dessert, Paleo, Vegan, Lactose Free

Yields1 Serving
 500 g ripe strawberries
 2 ripe bananas
 ¼ cup water
1

Hull, wipe and coarsely chop the strawberries.
Peel and coarsely chop bananas.
Spread the strawberries and bananas on separate sides of one baking sheet or on two sheets. Freeze until solid, at least 12 hours.
Let the strawberries thaw at room temperature for 15 minutes.
Transfer to a food processor; pulse until finely chopped, about 10 pulses. Add the frozen bananas and process until smooth, 1 to 1½ minutes, adding up to ¼ cup cold water if needed to achieve desired consistency, stopping to scrape down sides of bowl as needed. Serve immediately or, for a firmer texture, transfer to a freezer-safe container and freeze for up to 30 minutes.

Ingredients

 500 g ripe strawberries
 2 ripe bananas
 ¼ cup water

Directions

1

Hull, wipe and coarsely chop the strawberries.
Peel and coarsely chop bananas.
Spread the strawberries and bananas on separate sides of one baking sheet or on two sheets. Freeze until solid, at least 12 hours.
Let the strawberries thaw at room temperature for 15 minutes.
Transfer to a food processor; pulse until finely chopped, about 10 pulses. Add the frozen bananas and process until smooth, 1 to 1½ minutes, adding up to ¼ cup cold water if needed to achieve desired consistency, stopping to scrape down sides of bowl as needed. Serve immediately or, for a firmer texture, transfer to a freezer-safe container and freeze for up to 30 minutes.

2 Ingredient Strawberry Nice-Cream

STRAWBERRY & FROZEN YOGHURT POPSICLES

Certainly not a new recipe, but definitely still a favourite ! It seems food on sticks never gets old. I actually used the nice cream recipe above as the base of this recipe and added a little Greek yoghurt instead of water to get the right consistency so that the Popsicles would freeze well in the moulds.
For lactose free, or vegan, you could substitute coconut milk or coconut yoghurt for the greek yoghurt .
See? when I said easy I meant it ! Another fab treat to keep in the freezer for these hot summer days, and the best part is you know they are not loaded with sugar and other nasty stuff for the kiddos.

STRAWBERRY FROZEN YOGHURT POPSICLE RECIPE

AuthorTaryne JakobiCategoryFruit, Dessert, Paleo, Vegan

Yields1 Serving
 500 g hulled strawberries
 2 large bananas peeled
 ¼ Greek yoghurt
 honey or maple syrup to taste if the yoghurt is tart
1

Chop the strawberries and banana into pieces.
Place in the bowl of a food processor with the yoghurt.
whizz until well blended and smooth, adding an extra tablespoon of yoghurt if required.
tase and adjust fr sweetness with honey or maple syrup if required.
Pour into popsicle mould and freeze overnight.

Ingredients

 500 g hulled strawberries
 2 large bananas peeled
 ¼ Greek yoghurt
 honey or maple syrup to taste if the yoghurt is tart

Directions

1

Chop the strawberries and banana into pieces.
Place in the bowl of a food processor with the yoghurt.
whizz until well blended and smooth, adding an extra tablespoon of yoghurt if required.
tase and adjust fr sweetness with honey or maple syrup if required.
Pour into popsicle mould and freeze overnight.

Strawberry & Frozen Yoghurt Popsicles

PIN FOR LATER

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