This weeks Cookbook Challenge theme was berries, pretty good pick for a week that started out so hot.
With Melbourne's latest heatwave having struck I decided to try out a couple of cooling berry recipes, the first was this smoothie. I know you really dont need a recipe for a smoothie but seeing it in a book just gave me the nudge I needed to drag the blender out of the cupboard (cant remember the last time I even used it!), and start the first (hopefully now there will be more to come), of summers cool concoctions. As mentioned in the ingredients, I found this a bit on the sour side so added some ice cream to sweeten things up.
Raspberry and Strawberry Smoothie - from Bill Granger, Bills Open Kitchen
4 strawberries, hulled
30g (1/4 cup) raspberies
15g plain yoghurt
3-4 large ice cubes
(I also added a couple of scoops of vanilla ice cream as I found it too sour without)
Place all the ingredients in a blender and blend until smooth. Pour into a tall glass and serve. Makes 1.
The second recipe was a frozen raspberry whip to go over strawberries, sounded a bit different to anything I have made before so I thought I would give it a go. Easy, peasy to make, just throw everything into the trusty kitchenaid and whip for 10 minutes to find an airy mass of sweet berry goodness. From such a small amount of ingredients it is incredible to see how much it increases in volume, impressive. It was very yum though quite sweet so serve with more strawberries than whip as you only need a bit of whip with each mouthfull or it is too much, unless of course you have an incredible sweet tooth.
Frozen Raspberry Whip with Strawberries - from Marie Claire, Zest
150g (1 punnet) raspberries
1 teaspoon lemon juice
115g (1/2 cup) caster sugar
1 egg white
500g (2 punnets) strawberries
1 tablespoon icing sugar
Whip the raspberries, lemon juice, sugar and egg white with electric beaters for 10 minutes, or until the mixture is light and fluffy and has tripled in size. Spoon into a container and put into the freezer for several hours or overnight until it is frozen. Just prior to serving, hull and halve the strawberries. Sprinkle the berries with the icing sugar and lightly toss until they are well coated. Leave for 5 minutes and serve with a scoop of the frozen whip. Serves 4-6.