Quick strawberry soft ice cream

Don't spend your seasonal fruit on smoothies, use the frozen version of the fruit, Taty says. She means: eat the seasonal bounty without ado. I didn't have to feel guilty when on Sunday I threw frozen strawberries in the blender to make a frozen smoothie, a concoction resembling soft ice cream. Dairyless, but not vegan, on account of the bee pollen. And watch it, ice cold!

Quick strawberry soft ice cream

2 very ripe bananas
1 pack of frozen strawberries
1 tablespoon nut butter (hazelnut-peanut)
1 tablespoon sesame seeds
1 tablespoon bee pollen

Combine everything, blend, scoop, eat. Look ma, no sugar!

Strawberry Sunset

No idea whether we are walking out of Strawberry Street any time soon, but I always pretend we are and grab on to any strawberry crate in sight. I was supposed to eat this earlier in the day, but after a warm day at sunset this dessert was just as satisfying.

Blogger Oleandri has honed her Budwig creme making skills and her own recipe for blooming form and motherhood can be found here. This dessert uses the cream.

Strawberry Sunset Dessert

Serves 1-2

250 g-500 g strawberries
2 tablespoons of white fresh cheese
1 tablespoon linseed oil
1 tablespoon agave syrup (optional)
sesame seeds
pumpkin seeds

Wash strawberries, and eat as many as you can during preparation.

Whip linseed oil vigorously in the white cheese, do the same with the agave syrup.

Ladle spoonfuls of white cheese as little heaps in a dessert plate, and put strawberry parts on top. Sprinkle strawberries with sesame seeds, decorate the white cheese with some pumpkin seeds.

Share a portion with someone else at sunset.

Note:
I did add the agave syrup. For once.

Fresh fruit and connivance

"I ate the strawberries, sorry!"
At risk nowadays in kitchens are recently picked
cherries and berries.
One dictum applies: See Them, Eat Them.

Rhubarb-Strawberry Crumble

As to strawberries, I'm still sticking to the regimen of eating 500 g a day and plain (in Dutch: uit het vuistje). Exception: last night. I put 100 g of strawberries in a rhubarb crumble. Good call to add strawberries, as it turned out. The recipe from Taty is quite frugal.

Rhubarb-Strawberry Crumble

500g fruit: e.g. rhubarb and a handful of strawberries
100 g bread crumbs
100 g oat meal flakes
40 g butter
70 g unrefined sugar
125 g white cheese, cottage cheese or ricotta, drained
2 tablespoons ground nuts

Preheat the oven at180 °C.

Wash and cut the fruit, put it at the bottom of a buttered cake tin or tart form.

Mix bread crumbs, oat meal flakes with butter and sugar, until you reach the consistency of wet beach sand. Add the cottage cheese and the nuts. Put this mixture on top of the fruit.

Bake for 25 minutes.

Note: good, but on account of the bread crumbs a bit frugal. A random guinea pig liked it, but next time I'll add something else instead of the crumbs. I did add all the sugar (muscovado, from dried fruit) contrary to my wont, on account of the very sour rhubarb. Good idea to add (sweet) strawberries as extra natural sweetness.