Marinated Spiced Strawberries - dessert for those who don't really eat dessert

As I have said before, I am not big on sweets. I much prefer savoury food like cheese. And I also have a few friends who are like me (or perhaps just one?) so I am always excited to find a dessert that is easy and that even someone who is not a huge fan of desserts will enjoy.

These strawberries really hit the mark. As much as I am not a sweets person, I do like cream. And while strawberries and cream are a classic combination, sometimes I find that even strawberries are a bit much in terms of sweetness (as a result I use raspberries and pomegranate a lot more often). But marinating the strawberries for a few hours before serving makes them delicious and tangy and also really soft and 'melt in your mouth'. And of course, I have made good use of one of the numerous spices I have purchased recently.

I have used pomegranate molasses, but you could also use balsamic vinegar. Originally that is precisely what I was going to use, until I realised I had run out. If using balsamic, you may need to add a little extra sugar. Just taste to work out whether it needs anything extra.

These strawberries would also be lovely served with yoghurt and also with pancakes - watch this space, I may try that recipe soon.

Ingredients (Serves 2)

1 x 250g punnet strawberries hulled and cut in half

1 tablespoon pomegranate molasses

1 tablespoon caster sugar

1/2 teaspoon allspice

Juice of half a lemon

Whipped cream to serve

Method

Place the strawberries in a bowl with the molasses, sugar, allspice and lemon juice and allow to marinate for at least two hours.

Serve with whipped cream.

Easter Saturday Extravaganza

This time we entertained friends Scott and Amber. Normally when Scott and Amber come for dinner (which is quite regularly) it is a last minute affair. This time we knew in advance, so I wanted it to be more formal.

On the menu was:

- Gnocchi with Prosciutto, Sage and Caper Sauce

- Thyme and Rosemary Lamb served with Roasted Vegetables, Salsa Verde and Red Wine Sauce

- New York Cheesecake

This menu allowed much to be prepared in advance, which in turn allowed me to relax with our friends. To prepare, I prepared the following in advance (and remember, the salse verde had been prepared the day before as part of the Good Friday Feast).

1. Made the gnocchi and stored it in the fridge until ready to cook.

2. Made the red wine sauce (it was prepared until just before the point where the additional butter is added).

3. Marinated the lamb.

4. Peeled the potatoes and stored them in cold water until ready to cut.

5. Washed and drained the capers.

6. Cooked the cheesecake (this was done the say before actually).

Gnocchi with Prosciutto, Sage and Caper Sauce

I love homemade gnocchi. It is so light and fluffy - not heavy and glue-like as some commercially made gnocchi can be.

It is not hard to make. One tip is not to handle the gnocchi too much as it will become tough. It needs to be handled lightly and it does not need to be kneaded anywhere close to the extent that fresh pasta does. I barely kneaded it at all really.

The gnocchi can be made in advance, dusted with flour and stored on a baking tray in the fridge until serving time. Make sure the gnocchi are separate and are not touching as they will stick together. In fact, for this dish, I baked the potato the day before and then stored it in the fridge until I finished the recipe off the next day. It was a very straight forward process.

Ingredients (Serves 4)

4 potatoes weighing around 230g, each washed and dried
3 eggs
Approximately 2/3 cup plain flour
1/2 cup parmesan cheese
Salt and pepper
8 slices prosciutto sliced
2 tablespoons capers rinsed and dried
1/2 cup sage leaves
150g butter
Extra parmesan cheese to serve

Method

Preheat the oven to 200 degrees. Cook the potatoes in their skins for one hour. Allow to cool slightly and then scoop out the flesh. Pass the potato through a potato press and allow to cool completely.

Once cooled, mix the eggs, flour (start with 2/3 cup flour and add extra if necessary) and parmesan with the potato. Season with salt and pepper. Lightly knead for a minute or so or until a dough has been formed.

Mould dough into a ball and cut into 8 portions. Using your hands, roll each portion into a long strip. Use a knife to cut the strip into 2 cm pieces. Dust with flour and store in the fridge until ready to serve.

When ready to eat, bring a large saucepan of salted water to the boil. Meanwhile, heat the butter in a medium saucepan. Add the capers, prosciutto and sage and cook until crisp (it will taste better if the butter browns also).

Cook the gnocchi for about a minute in the boiling water. Drain and serve with the butter sauce. Serve with extra parmesan if desired.

Thyme and Rosemary Lamb served with Roast Vegetables, Salsa Verde and Red Wine Sauce

I saw a very similar recipe on the Lifestyle Channel and it looked so delicious I just had to create my own version.

The lamb used in this recipe is wonderfully tender and moist. As Scott described, it melts in your mouth. And again, this dish was very easy to prepare. I will definitely be making it again.

It is important to marinate the lamb for a sunstantial period of time (at least a few hours). Apart from flavouring the meat, the marinating process helps ensure the meat is tender.

I strongly suggest you give this recipe a go!

Ingredients (Serves 4)

800g lamb sirloin or fillets

1 bunch fresh thyme

1 bunch fresh rosemary

3 cloves garlic chopped

1 lemon, zest removed and cut into slices

Salt and pepper

3 tablespoons olive oil

1 slice prosciutto chopped

1 tablespoon butter

1 tablespoon plain flour

1 cup beef stock

1 cup red wine

1/2 tablespoon butter (extra)

4-5 potatoes peeled and cut into halves or quarters (depending on size)

4 tomatoes

1 head garlic, cloves separated

3 red onion cut into quarters

Olive oil

Salse verde to serve (see post from 12 April 2009)

Method

Place the lamb, half the thyme and rosemary, garlic, lemon zest, salt and pepper and olive oil in a plastic food storage bag. Squeeze the juice from the lemon and add to the bag along with the lemon itself. Mix well to combine the ingredients. Set aside for 4 hours. Remove from fridge 30 minutes before serving to bring to room temperature.

To make the red wine sauce, melt the butter in a medium saucepan. Add the proscuitto and cook for a few minutes until crisp. Add the flour and cook for 3 minutes. Now add the thyme, beef stock and red wine and stir well. Bring to the boil, reduce heat and simmer for about 30 minutes or until reduced by half. (At this point I let the sauce cool and then just reheated it when serving). Strain the sauce and discard the prosciutto and thyme. Just prior to serving, whisk in the extra butter (this adds a glossy sheen).

For the vegetables, preheat the oven to 220 degrees. Place the vegetables and left over thyme and rosemary in a roasting tin. Drizzle with olive oil and season with salt and pepper. Roast for 40-50 minutes untill cooked through.

Meanwhile, heat a fry pan over high heat. Sear the lamb on each side until well browned. Transfer to a roasting tray and roast for 5 minutes or until cooked to your liking. Rest for 5 minutes before slicing.

Serve the vegetables topped with the lamb, red wine sauce and salsa verde.