Banana Pancakes with Strawberry Coulis

So spring has sprung & we have these big fat clouds all over the place,so i decided to make my own piece of sunshine..

3  eggs

300 ml  flour

1 tsp baking powder
250 ml milk
a pinch of salt
2 tbsp sugar

2-3 bananas

juice of half lemon

Whisk the eggs a bit with pinch of salt,add sugar & mashed bananas.

Combine the  flour, baking powder and milk with the eggs & mix until it forms a smooth, thick batter.

Heat a non-stick frying pan over a moderate heat with knob of butter.

Pour some of your batter over the pan and fry for a couple of minutes until it starts to look golden and firm. Turn the pancake over. Continue frying until golden.

Stack up the pancakes with loads of Strawberry Coulis between:

250 ml  strawberries
75 ml sugar
juice of half lemon

Combine the strawberries, sugar, and lemon juice.
Purée until smooth.

Cream Cheese & Summer Berry Roulade

3 eggs
175 g sugar
50 flour
15 g corn flour
vanilla extract  or grated lemon rind

For filling:

250 g soft cheese
100 g sour cream(you can use 100 ml whipped cream instead)
2 tbsp sugar
~300 g mixed summer berries

Whisk egg whites with half of the sugar until stiff.
Whisk egg yolks separately with rest of the sugar until pale yellow.
Carefully mix the eggs together & sift in the flour & cornflour,add some vanilla extract or grated lemon rind.
Cover the baking sheet 30x40 cm with baking paper,spread the mixture all over.
Bake at 200C for 7 min or until ready.
Place on the table the sheet of baking paper,sift over some icing sugar.
Turn the cake onto the sugary baking sheet,carefully remove the old baking paper & let it cool.

Now make the filling by mixing together soft cheese,sour cream & sugar.
Spread it over the cooled cake,leaving a 1cm border.
Scatter the berries over the filling.

Roll up the roulade, starting from the long edge, using the baking paper to help you.

Chill at least 2-3 hours before serving.
Dust with icing sugar.

Delicious......

Strawberry & Amaretti Sundae

ca 5 strawberries for each glass
1 tsp sugar for each glass
vanilla ice cream
2-3 amaretti biscuits for each

Place the quartered strawberries on the bottom of the serving glasses & sprinkle over some sugar.
Place spoonful of ice cream over.
Crush the amaretti biscuits on top.

So simple to put together & so delicious!

Strawberry & Apple Galette

1,5 cup flour
2 tbsp sugar
pinch of salt
100 g butter
1 lemon,grated rind
50 ml yogurt or sour cream
1 egg or just yolk
Filling:
2 big apples
2 cups of strawberries
50 g sugar
juice of half of the lemon
1 tbsp cornflour

Sift the flour into a bowl.
Add the butter & rub in with your fingertips,until the mixture resembles coarse breadcrumbs.Add the sugar & egg,then yogurt or sour cream.Combine to form dough.Place it into the fridge.
Make the filling:
Chop the apples.
Quarter the strawberries.
Mix in the lemon juice,sugar,then cornflour.
Place the baking paper on to the big 25x35 cm baking pan.
Roll out the dough,place it onto the baking pan,spoon the filling in the middle leaving a border of ca 6 cm on all sides.
Carefully fold the edges of the pie crust up and over so that circle of the filling is visible..
Bake at 180C for 40 min.

Serve warm or cold with softly whipped cream or vanilla ice cream.

Strawberry & Banana Milkshake

200 g strawberries
1-2 small bananas
50 g sugar
juice of half lemon
500 ml vanilla ice cream
300-500 ml apple juice

Blend it all!

Rhubarb & Strawberry Soup

2 rhubarb stalks,chopped
2 cups of water
1 tbsp cornflour + 100 ml cold water
1-2 cups of strawberries,blend
100-150 g sugar

Boil the rhubarbs,water & sugar for 5 min.
Mix together the cornflour & cold water,stir it into the soup until thickens.
Whisk in the strawberry puree,take off the heat.
Let it cool a bit & serve with vanilla ice cream.

Strawberry & Elderflower Jelly With Strawberry Sauce & Vanilla Ice Cream

:))

200 ml elderflower syrup
200 ml water
250 g strawberries,sliced
1 lemon,juice
12 g gelatin + 100 ml water

Mix together syrup,strawberries,lemon juice & water.
Pour into the cup 100 ml of boiling water & scatter gelatin over,stir until completely melted.
Stir the gelatin mixture into the strawberry mixture.
Spoon it all into the serving glasses & put into the fridge to set for few hours.

Strawberry sauce:
150-200 g strawberries 
50-100 g sugar

Using a fork, mash strawberries & sugar into a pulp.

Serve the jellies with strawberry sauce & vanilla ice cream.

Elderflower:http://herbalpicnic.blogspot.ie/2013/06/elderflower.html

Strawberry Bavarois

Cake base:
5 eggs

5 tbsp sugar

5 tbsp flour

1 tsp baking powder

Strawberry mousse:
150 gr fresh strawberry
80 gr sugar
50 gr cornflour

3 egg yolks
500 ml milk
2 tbsp gelatin powder
200 ml fresh cream, whipped until thick
1 tsp vanilla extract

Garnish:
Whipped cream
Fresh strawberry, thinly sliced

Chocolate

Base:

1.Whisk the egg whites with 1/3 of the sugar until stiff.

2.Whisk egg yolks with 2/3 of sugar until pale yellow & doubled.

3.Add egg yolks gently to the egg whites,just only turning around a bit.Also add sifted flower+baking powder mix,don't over mix!

4.Pour the batter on to the prepared baking tray & bake in the preheated oven at 225C ca 10-15 min or until stick comes out clean.Cool.

Mousse:
1.Clean strawberries from the stems, process in a blender with 1 tbsp sugar until smooth.
2.Mix cornflour with egg yolks and 4 tbsp milk until well blended.
3.Heat the remaining milk with sugar and vanilla. Stir in cornflour mix. Continue stirring until thick and boiling. Let cool. Stir in strawberry puree, mix well. Set aside.
4.Prepare the gelatin by following the instructions on the packet.

5.Stir gelatin into custard mix, blend well. Fold in whipped cream, mix well.

Finishing:
1.Cut the cake using your cake ring, put the cake at the bottom of the ring (cut 2 cake base for each ring). Arrange some strawberry slices on the cake base in upright position.
2.Pour in strawberry mousse onto the cake base (it’s easier using piping bag). Put another cake base on the mousse. Top the cake with whipped cream, garnish with fresh strawberry.
3.Refrigerate for 1-2 hours.

Milkshake

600 ml vanilla ice cream
200 ml Greek yogurt
2 bananas
200 g frozen strawberries
2 tbsp sugar
2 tbsp chopped basil

Blend it all.
Serve immediately.

Strawberry Flan

220 g plain flour

150 g cold butter

1 tbsp icing sugar

1 egg yolk,reserve white for brushing

3-4 tbsp of cold water

Filling:

2 egg yolks

1 tbsp flour

250 ml milk

vanilla extract

1 tbsp caster sugar

1-2tbsp fresh cream

450 g strawberries

2-3 tbsp strawberry jam

Mix flour & cold butter until resembles breadcrumbs,then add the icing sugar & egg yolk & water.Bring the mixture quickly together into a pastry.

Roll out the pastry & place over the 21cm flan dish & push into all the edges.Chill in fridge for 1 h.

Blend yolks,flour & sugar together.Heat the milk,pour onto yolks & mix.Put back to the pan & bring to the boil stirring all the time until thick & bubbling.Bubble for 2 min then remove from the heat.Add vanilla extract.

Cover with cling,directly on top of the cream to avoid the skin forming.Cool.

Line the pastry case with greaseproof paper & fill to the top with rice.Then bake in the oven for about 15-20 min at180C.Once cooked,remove the paper & rice & put the pastry back to the oven for a further 5 min or until golden brown.Remove from the oven,brush immediately with egg white to seal & put back for a 1 min.Remove again & allow to cool.

Thinly slice strawberries vertically.

Heat 2-3 tbsp jam with little water,sieve too remove the bits.

Add 1-2 tbsp fresh cream to the custard to make it spreadable consistency.Put into the pastry case & spread evenly.Arrange overlapping strawberries from outside to centre.

Carefully glaze with jam serve immediately.