Cheesecake Stuffed Strawberries? Now that’s a combo we can get behind 🍓. They’re quick and easy to make, so are a great summer party finger food. Find the recipe below. Do you like the sound of these?
24 large strawberries, hulls removed
680g cream cheese, room temperature
1.5 tsp vanilla
32g, plus 2 tbsp sugar (add gradually, to taste)
32g cracker crumbs
Place cream cheese in a bowl and microwave for 30 seconds, or until soft. Use an electric mixer to combine the cream cheese, vanilla, and sugar. (Add the sugar gradually).
Use a sharp knife to make a hole in the centre of each strawberry (going as deep as you can without hitting bottom).
Spoon or pipe the filling into each hole.
Sprinkle cracker crumbs on top.
Need an elegant and tasty appetizer for your summer soirée? Look no further than this Strawberry Balsamic Crostini. The perfect mix of sweet and savoury, will you be giving it a whirl? Find the recipe below.
340g fresh strawberries
128g ricotta (or any cream cheese)
2 tbsp finely chopped basil leaves
1 tbsp finely chopped chives
1 French baguette or similar, cut in ½ inch thick slices (8-10 slices)
2-3 tbsp balsamic vinegar
Salt and pepper to taste
Cut strawberries into slices. Set aside. In a small mixing bowl combine ricotta, basil and chives. Stir to combine thoroughly then set aside.
Toast the bread until golden brown.
Assemble crostini by layering each piece of toast with the herbed cheese and sliced strawberries. Add a drizzle of honey and balsamic vinegar and sprinkle with salt and pepper. Garnish with snipped chives and chopped basil before serving.
This wonderful summer salad is full of colour and goodness. With fresh peas, broad beans, strawberries and goat’s cheese, it’s ideal for a delicious al fresco dish. See below for the recipe. What do you put in a salad?
225g fresh peas, podded (reserve some opened in pod for garnish) or use frozen petit pois, defrosted
225g fresh broad beans, podded or use frozen, defrosted
Handful of fresh mint leaves, half finely chopped, half left whole
Extra virgin olive oil
400g punnet of strawberries, hulled and quartered (reserve a few with leaf intact for topping)
120g soft goats’ cheese, cut or broken into small pieces
Handful of fresh basil leaves
Add the fresh or frozen broad beans to a pan of boiling salted water and cook for about 3-5 mins, add peas for the last 2 minutes, drain well and leave to cool.
Add the olive oil and chopped mint to the peas and broad beans and season with a pinch of salt and black pepper and toss well to coat.
Add the quartered strawberries and gently toss together, transfer to a large salad bowl then top with the goats’ cheese, basil leaves, remaining mint leaves and then top with remaining strawberries.
It’s #WorldChocolateDay and what better way to celebrate than with a deliciously indulgent Frozen Hot Chocolate? 🍫 Find the recipe below. Who’s the biggest chocolate lover in your family?
85g of chocolate
2 tsp hot chocolate mix
1 1/2 tbsp sugar
1 pint of ice
1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the cocoa and sugar, stirring constantly until thoroughly blended.
2. Remove from heat and slowly add a quarter of the milk and stir until smooth. Cool to room temperature.
3. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings. Enjoy with a spoon or a straw.
Rosé all day 🍷. Whether you like your blush tipple sweet or dry, we have something for everybody. Like and tag your bestie below for the chance to WIN a box of wine for you to share. Every comment is an entry 😉. T&Cs apply.
Picture this: you, can in hand, sun on your face… ahh. Nothing gets you in the mood for summer more than a tasty tipple, and our cocktail cans are just the ticket. Choose from Pink Gin & Tonic, Mojito, Cosmo, and Rum & Cola.