Drinking alcohol out of fruit makes it healthy… right?
If you’re looking for a quick breakfast, snack, or even dinner recipe, then avocado on toast should be the number one choice.
Not only does it take just seconds to prepare, but it also tastes incredible. Combine with fresh summer strawberries and a hint of basil for extra flavour.
Sea salt and freshly ground black pepper
Chilli flakes (optional)
- Place the strawberries in a small bowl and toss with a small drizzle of balsamic vinegar. Let sit for 5 minutes.
- Meanwhile toast the bread. Slice your avocado in half and then into cubes and add a squeeze of lemon and a pinch of salt right into the avocado. Scoop it out and use the back of a fork to smash it on toast.
- Top toasts with basil, strawberries, a sprinkle of hemp seeds and freshly ground black pepper. Add more salt to taste (only if necessary).
Image and Recipe via Love and Lemons
Strawberry and bacon might seem like an unorthodox pairing, but trust us, this is one delicious recipe! Combining freshly chopped strawberries, baby spinach and a warm bacon dressing, it is the perfect spring salad to enjoy in the sun on a lazy Saturday morning.
4 cups spinach
2 cups strawberries, chopped
¼ cup onion, diced
1 package of bacon (10 pieces)
1 tbsp sugar
3 tbsp apple cider vinegar
½ tsp dijon mustard
Pinch of salt and pepper
For the dressing
- In a large skillet, chop up the bacon and fry until crispy. Crumble the bacon and set aside.
- Pour bacon grease into a small pot.
- Add onion and sautee.
- When the onion is clear, add the sugar, apple cider vinegar and dijon mustard.
- Heat the mixture on low heat, whisk while heating.
- Add a pinch of salt and pepper.
- Add the crumbled bacon.
For the salad
- Chop up the strawberries and add them to the spinach in a medium sized bowl.
- Pour the dressing on top, toss, and serve warm.
Image and Recipe courtesy of Vivian and Me
Made from fresh fruits and nuts, these delicious muffins are sure to keep those sugar cravings in control when the afternoon hits. Save yourself (and the family) a few calories by skipping out on the extra sugar, and try out this easy recipe which is perfect if you’re a beginner in the kitchen.
2 cups all purpose flour
3/4 cup brown sugar
2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
2 large eggs
1/3 cup vegetable oil
1/3 cup milk (any kind will do)
1 banana, diced
225g strawberries, diced
1/4 cup pecans, chopped)
- Preheat the oven to 180ºC and spray a muffin tray with canola oil.
- Combine the flour, brown sugar, baking powder, cinnamon and salt into a medium bowl then mix well.
- In another bowl, beat the eggs, vegetable oil and milk until the mixture is smooth.
- Combine both mixtures together, then add 2/3 of the strawberries, bananas and pecans. Fill the muffin cups almost to the top, the sprinkle the remaining fruits and nuts over the mixture.
- Bake for 20-25 minutes, and allow to cool before serving.
Image and Recipe via Celeste’s Cooking Creations
This yummy recipe is full of sweet strawberries which are then made fresh, first thing in the morning. Perfect for the kids when you have a little more time of your hands, and want to indulge in something a little sweet for breakfast. Feel free to top off with honey for extra touch of natural sugary flavour.
1 frozen puff pastry, thawed
2 tablespoons melted butter
1 cup strawberry jam
2-3 cups strawberries, thinly sliced
1 teaspoon ground cinnamon
3/4 cup confectioners sugar
3 tablespoons butter, melted
1/5 tablespoons milk
1 teaspoon strawberry jam
- Preheat oven to 400ºF (or 200ºC)
- Lightly flour the surface and roll out 1 sheet thawed puff pastry. Brush with melted butter, and make sure to leave a small space around the edges.
- Add the strawberry jam and then layer with strawberry slices and ground cinnamon for extra texture and flavour.
- Gently roll up the dough and use a little melted butter to seal it together.
- Now slice the roll into six small pieces and place on a lined baking dish.
- Cook for 25-30 minutes or until golden brown.
Image and Recipe via Grandbaby Cakes.
The glorious combination of chocolate and strawberries is one of life’s simple pleasures. If you’re planning a party, chocolate coated fruit is quick to prepare and even quicker for your grateful guests to devour.
250g Well Naturally Sugar Free Dark Chocolate Melts
Freeze dried raspberries
Pineapple, cut into bite-sized pieces
Nuts or coconut (optional)
- Fill a saucepan with water to 1/3 full. Place the saucepan over medium heat and bring to a simmer, not a boil.
- Take a glass bowl and rest it over the saucepan, ensuring that the bowl does not touch the water. You have now created a double boiler.
- Place 2/3 of the chocolate into the glass bowl and reserve 1/3 for later use.
- With a wooden spoon, gently stir the chocolate as it melts. Place a cooking thermometer into the chocolate and melt chocolate to 45 degrees C. Remove the bowl from the heat and place on a bench top.
- Add the remaining 1/3 of the chocolate to the melted chocolate mixture and stir constantly with your wooden spoon until the chocolate’s temperature comes down to 32 degrees C and the chocolate has melted. You should have glossy, melted chocolate ready for decorating.
- Line a baking tray with baking paper and pour the chocolate mixture onto the paper.
- Dip a raspberry into the chocolate, allowing the chocolate to coat half of the berry/pineapple. Remove from chocolate allowing any excess to drip back into the bowl and then dip into the nuts or coconut. Place the raspberry and pineapple pieces on the tray lined with baking paper and repeat this process until you have used all of the fruit.
- Place chocolate-dipped fruit in the fridge for 20 minutes or until the chocolate has set.
This unusual-sounding tart pairs the sweetness of strawberries with the salty, savoury bite of gorgonzola – a match made in heaven. Pair with a light pinot noir.
80g butter, melted
7 sheets fresh filo pastry
1 x 250g punnet Victorian Strawberries, washed and hulled
1 small, firm pear
100g gorgonzola cheese
¼ cup crushed walnuts
- Preheat oven to fan 165°C. Brush a 20cm quiche or tart tin with butter, and layer over a piece of filo, allowing edges to drape over the sides. Butter this filo and place a second sheet over this, draping edges at right angles. Butter and layer a third piece of filo.
- Using a paring knife, slice pear into thin strips and top filo. Place a forth filo sheet over the pear and brush with butter.
- Carefully slice half the strawberries and place over filo.
- Crumble over half the gorgonzola and top with a fifth filo sheet. Butter this sheet and repeat another strawberry gorgonzola layer. Top with the final filo sheet and butter. Begin to carefully fold in all the draped edges, buttering as you go, being careful to keep the tart a nice shape. Once all the edges are folded in, brush with a final stage of melted butter and sprinkle with crushed walnuts.
- Bake for 55 – 60 minutes or until golden brown.
- Slice and serve as part of an antipasto board, with salami, bitey cheddar and dried fruits, or serve with a rocket salad as a light lunch.
What is your favourite sweet-savoury pairing?