I'm not much of a cook,but my friends say my strawberry cheesecake tastes great.?

Question

What other stuff can i make with strawberries?or with peaches or oranges.

Answer 1

Try the following
Strawberry Salad with Olives and Balsamic Vinegar

1kg/2¼lb large strawberries
10 black olives
10 leaves fresh and fragrant basil, or mint if you have none
1 tsp red wine vinegar
2 tsp balsamic vinegar
1 tsp coarsely milled white pepper
½ tsp sea salt
½ tsp caster sugar
2 tbsp extra virgin olive oil

Method
1. Rinse and slice the strawberries and arrange them in overlapping slices on a plate. Moisten with the two vinegars, season with the pepper, sugar and salt, sprinkle with olives and torn basil leaves and anoint all with the olive oil.
2. Serve as a starter with crusty bread

or Strawberry-Hazelnut Shortcakes with Strawberry Puree
For the hazelnut shortcake:
4 oz (110 g) hazelnuts
4 oz (110 g) hazelnuts
5 oz (150 g) softened butter
2½ oz (60 g) unrefined golden icing sugar, plus extra to serve
2½ oz (60 g) ground rice or rice flour, sifted
5 oz (150 g) plain flour, sifted, plus a little extra for rolling out

For the strawberry filling:
1 lb (450 g) fresh strawberries, hulled, reserving 8 small ones with leaves and stalks intact to decorate
7 fl oz (200 ml) crème fraîche
5 fl oz (150 ml) fresh custard
2 drops vanilla extract

For the strawberry purée:
8 oz (225 g) fresh strawberries, hulled
1 level tablespoon golden caster sugar

Pre-heat the oven to gas mark 4, 350°F (180°C).

To begin, you’ll need to toast the hazelnuts by spreading them out on a baking tray and popping them in the oven for 5 minutes. It’s important to use a timer here as they burn very easily. After that, allow them to cool and then grind in a food processor until they look rather like ground almonds. Now, in a mixing bowl, cream the butter and icing sugar together until light and fluffy, then gradually work in the sifted flours, followed by the ground hazelnuts, bringing the mixture together into a stiff ball. Then, place the dough in a polythene food bag and leave it in the fridge to rest for about 30 minutes. After that, roll it out on a lightly floured board to a thickness of about 5 mm (¼ inch), then stamp out 16 rounds by placing the cutter on the pastry and giving it a sharp tap, then simply lift the cutter and the piece will drop out. Now arrange the biscuits on the baking trays and lightly prick each one with a fork. Bake them for 10-12 minutes, then leave them on the baking trays for about 10 minutes, before removing them to a wire rack to cool completely. While the shortcakes are cooling, place the strawberries for the purée in a bowl, sprinkle them with the sugar and leave for 30 minutes. After that, purée them in the food processor, then press them through a nylon sieve to remove the seeds. Cover with clingfilm until needed.

For the strawberry filling, whisk the crème fraîche in a mixing bowl with an electric hand whisk until it becomes really stiff, then add the custard and vanilla extract and whisk again, also until thick. Then this mixture also needs to be covered and chilled until you are ready to serve.

Slice or roughly chop the strawberries, not forgetting to reserve 8. Spread equal quantities of the cream mixture over 8 of the biscuits, then arrange the strawberry pieces on top. Spoon some purée over, then sandwich with the remaining shortcakes. Now place a reserved strawberry on top of each one, halved if you like, and finish off with a light dusting of icing sugar.

or Eton Mess
6 oz (175 g) golden caster sugar
3 large egg whites
1 lb (450 g) fresh strawberries, hulled
1 rounded tablespoon unrefined icing sugar
1 pint (570 ml) double cream
Pre-heat the oven to gas mark 2, 300°F (150°C).

First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whisk until they form soft peaks that slightly tip over when you lift the whisk. Next, add the caster sugar, about a tablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in. Now simply take rounded dessertspoonfuls of the mixture and place them in rows on the lined baking tray. Place the baking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275°F (140°C) and leave the meringues there for 1 hour. (For important information about cooking at gas mark 1, click here) After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until the oven is completely cold.

When you're ready to make the pudding, chop half the strawberries and place them in a blender together with the icing sugar. Whiz the whole lot to a purée, then pass it through a nylon sieve to remove the seeds. Now chop the rest of the strawberries and whip up the double cream to the floppy stage. All the above can be done in advance, but when you are ready to serve, break up the meringues into roughly 1 inch (2.5 cm) pieces, place them in a large mixing bowl, add the chopped strawberries, then fold the cream in and around them. After that, gently fold in all but about 2 tablespoons of the purée to give a marbled effect. Finally, pile the whole lot into a serving dish, spoon the rest of the purée over the surface and serve as soon as possible

or Strawberry daiquiri syllabubs

450g/1lb strawberries, hulled and quartered
90ml/6tbsp white rum or wine
1 tbsp caster sugar, plus 50g/2oz
284ml/9½fl oz carton double cream
2 limes
strawberries, halved and extra lime zest, to decorate

Method
1. Put the strawberries in a large bowl with 45ml/3 tbsp rum or wine and 1 tbsp caster sugar. Break down with a fork into big chunks to release some of the juices. Set aside.
2. Pour the cream into a large bowl. Finely grate the zest and squeeze the juice from one of the limes. Stir into the cream with the remaining rum or wine and sugar. Whisk with an electric hand whisk until thickened but not too stiff.
3. Remove thin strips of zest from the remaining lime and reserve for decoration. Cut the lime in half and rub the cut side around the rims of four glasses.
4. Dip the rims in caster sugar. Divide the strawberry wine mixture between the glasses and pile spoonfuls of the syllabub mixture on top. Decorate each with a strawberry half and twists of lime zest.

or Orange and vanilla rice pudding
100g/3½oz freshly cooked rice
70ml/2½fl oz double cream
1 vanilla pod, seeds scraped out
40g/1½oz caster sugar
2 oranges, peeled and diced
handful of fresh mint, chopped
butter, for greasing

Method
1. Heat the oven to 220C/425F/Gas 7.
2. Place the cooked rice in a medium saucepan and stir in the cream. Add the vanilla pod and seeds and heat gently for a few minutes. Add the sugar, the orange pieces and the mint. Heat for a further few minutes, stirring occasionally. Remove the vanilla pod.
3. Transfer to a buttered gratin dish and bake in the oven for 6-8 minutes, or until set.
4. Remove from the oven and serve at once.

or Croustade with caramelised oranges

100g/3½oz caster sugar
1 vanilla pod, split
2 oranges, peeled and segmented
2 free-range egg whites, lightly whisked
55g/2oz butter, melted
3-4 sheets ready-made filo pastry

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the sugar in a small ovenproof frying pan until melted. Add the vanilla pod and cook until the sugar is a deep caramel colour. Add the orange segments and stir to coat. Remove the vanilla pod (it can be used again in another dish).
3. Place the egg whites and melted butter into a bowl and mix well. Brush this mixture over each sheet of pastry. Scrunch up the pastry sheets and place on top of the caramelised orange mixture.
4. Transfer to the oven and bake for 5-6 minutes, or until the pastry is crisp and golden-brown.
5. To serve, place the croustade into a serving dish

or Orange bread and butter pudding
1 orange, zest only
55g/2oz butter
1 tsp ground cinnamon
1 tbsp caster sugar
2 slices of white bread, cubed
2 eggs
splash of cream
1 tbsp milk
a few gooseberries, to garnish

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the orange zest, butter, cinnamon and sugar into a small-to-medium oven-proof frying pan and gently melt together.
3. Add the cubed bread to the pan and heat for a few minutes, to toast.
4. Meanwhile, beat the eggs, cream and milk together in a bowl. Pour the mixture into the pan with the bread.
5. Transfer the pan to the oven and cook for 10-15 minutes or until cooked through.
6. Remove from the oven and tip out onto a plate. Garnish with gooseberries to serve

or Peach and raspberry roly-poly with vanilla ice cream
For the peach jam
1kg/2lb 2oz jam sugar
1 lemon, juice only
1 kg/2lb 4oz fresh peaches, skins and stones removed, cut into chunks
For the roly-poly
175gm/6oz self-raising flour
25g/1oz caster sugar
85g/3oz shredded suet
125-150ml/4-5fl oz water
150g/5oz peach jam
75g/3oz raspberries
To serve
85g/3oz caster sugar
50ml/2fl oz water
4 tbsp flaked almonds, toasted
vanilla ice cream

Method
1. Preheat the oven to 200C/400F/Gas 6. Place two clean jam jars into the oven to heat and sterilise.
2. For the jam, place the sugar and lemon juice into a large pan over a low heat and heat until the sugar has melted.
3. Add the peaches and stir gently. Increase the heat to bring to the boil and cook for ten minutes. Check the temperature with a sugar thermometer - it should reach 105C/220F.
4. Leave to cool slightly, skimming off any froth with a clean spoon, to prevent the jam from going cloudy.
5. Carefully remove the hot jam jars from the oven. Spoon the jam into the sterile jars, seal and label with the date. They should keep for a few months in a cool, dark place.
6. For the roly-poly, place the flour, sugar and suet into a bowl and mix thoroughly. Make a well in the centre of the mixture and gradually add enough water, mixing from the centre, until a soft dough is formed.
7. Turn the dough out onto a floured work surface and knead lightly until smooth. Roll the dough out into an oblong shape about 1cm/½in thick.
8. Slide the pastry onto a sheet of greaseproof paper.
9. Spread the peach jam onto the pastry, leaving a 2.5cm/1in border all around, then add the raspberries evenly across the jam.
10. Roll up the dough into a pinwheel, keeping the greaseproof paper on the outside, until all of the pastry is enclosed. Twist the ends of the greaseproof paper tight.
11. Place the parcel into a bamboo or metal steamer, then place over a large pan of boiling water. Reduce the heat and steam for one hour, or until the pastry is completely cooked.
12. To serve, place the sugar and water into a saucepan over a medium heat and bring to the boil. Reduce the heat and simmer until the sugar has melted and the liquid has turned a light caramel colour.
13. Drizzle the caramel over each serving plate and top with a spoonful of ice cream and a scattering of toasted almonds.
14. Cut the roly-poly into thick slices and place alongside each portion of ice cream

or Peach tart
For the batter
55g/2oz self-raising flour
pinch of baking powder
2 eggs
milk, to make a batter
1 egg white, whisked to soft peaks
For the peaches
30g/1oz unsalted butter
2 tsp caster sugar
2 peaches, cut in half and stone removed

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the flour, baking powder and eggs into a bowl and mix together. Whisk in enough milk to make a thick smooth batter, the consistency of double cream.
3. Fold in the egg white to combine.
4. Gently melt the butter and sugar in a small non-stick frying pan. Pan-fry the peach halves for 2-3 minutes on each side.
5. Pour the batter mixture over the peaches and then bake in the oven for 8-10 minutes, or until springy to the touch and golden brown.
6. Remove from the oven, turn out onto a serving plate and serve.

or Caramelised peaches
55g/2oz caster sugar
knob of butter
1 peach, cut into wedges
splash of kirsch (cherry liqueur)
whipped cream, to serve

Method
1. Gently melt the sugar in a pan with the butter until a caramel has formed. Add the peach wedges and sauté for a few minutes, shaking the pan to coat in the caramel.
2. Add the kirsch, set alight carefully, to flambée, and heat for a minute. Extinguish the flame.
3. Transfer to a serving plate and serve the whipped cream on top.

Answer 2

Inspired by the classic French dessert cour a la creme, this has all cheesecake's richness without the rigmarole of baking. Just what you want on a hot summer day; perfect with a swath of juicy berries.

Cheesecake:
1 pound cream cheese, at room temperature
1 1/2 cups confectioners' sugar, sifted
Zest of 1 lime (about 1 teaspoon)
Juice of 2 limes (about 1/3 cup),
1 tablespoon vanilla bean paste or vanilla extract
2 1/2 cups heavy cream

Berries:
2 cups fresh blueberries
1/3 cup water
2 tablespoons sugar
1 cup halved or sliced fresh strawberries
1 cup fresh raspberries
1/2 lime

For the cheesecake: Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.

Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice, and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.

In another bowl, beat the cream just until it holds a stiff peak. Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining whipped cream to make a light mousse. Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days.

Just before serving, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.

Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.

Answer 3

this is a pretty easy and very tasty summer mousse serve in aa martini or wine glass


110ml double cream
1-2 tbsp icing sugar according to how sweet NB if you dont have icing sugar grind caster sugar in mortar and pestle or clean coffee grinder to make it
juice from one medium sized lemon
55g strawberries, hulled
2 tbsp raspberry jam


Whisk the cream and sugar in a large bowl to form soft peaks.

Stir in the lemon juice to thicken it and create a simple lemon mousse.

In a separate bowl, mash the strawberries and jam together until smooth leaving some flesh to prove its fresh!

Stir the strawberry mash into the lemon mousse to create a marbled effect.

Spoon the mousse into a serving bowl or glass to serve, garnish with a fresh strawberry.

Grate some chocolate over the top just before serving if you like - or use a potato peeler to carve shreds of chocolate

yummy

Answer 4

Try a pound cake, with Orange drizzle. After you make the cake, following the directions on the package, mix some confectionery sugar with warm orange juice, and drip or drizzle it over the cake. Let it run wherever it wants to. You can also do this with lemon juice too.

Answer 5

Strawberry fool. Very simple to make, and almost everyone likes it.

Here's one recipe, but there are loads of ways to make it.
http://www.gardenguides.com/how-to/recipes/desserts/strawberryfool.asp

With oranges, you could do caramelised oranges. Just make a sugar syrup (sugar, water, cinnamon). If you like, add an orange based liqueur. Again very easy. xox

Answer 6

What about Eton Mess? Strawberries mixed with fresh cream and meringue - all mixed in together - lovely.

Answer 7

strawberry shortcake....a fruit fool....peach cobbler....tart tatan xxxxx good luck xxx ps i wish i was there lolol

Answer 8

pavlova? fruit salad fruit brulee