Tasty and Seasonal Summer Recipes

Aug 14, 2010
Jayne Elliott

Strawberries are Tasty Picked from the Field - Jayne Elliott

With an incredible range of tangy fresh fruits available, summer is the time to make and enjoy some delicious deserts.

Whether purchased from a supermarket, roadside stall or picked from the garden, raspberries, strawberries and apricots are full of the essence of summer.

Raspberry and Vanilla Ripple Lollies

A fruity and healthy summer treat that kids and adults will both enjoy.

Preparation: 10 mins plus five hours freezing time.

Ingredients:

200g of raspberries
2 tablespoons caster sugar
2 tablespoons orange juice
150ml vanilla yoghurt

Method:

Using a fork, mash the raspberries until smooth, then add the sugar and orange juice and stir.
Split half the mixture between four lolly moulds then add a tablespoon of vanilla yoghurt to the mold. Top with an equal layer of raspberries.
Insert lolly sticks and freeze for approximately five hours or overnight until they they are firm.
When ready to serve, run the lolly molds under a hot tap and they will slip out easily.

Strawberry and Vanilla Cheesecakes

A light and luxurious recipe to tantalise the tastebuds.

Preparation: 35 minutes plus three hours setting time.

Ingredients:

100g digestive biscuits
50g butter
5 sheets of leaf gelatine
450g hulled strawberries
300g light cream cheese
300g Greek yoghurt
3 tablespoons caster sugar
Few drops of vanilla essence
1 teaspoon icing sugar

Method:

To make the biscuit base, crush the digestives in a plastic bag to make them fine crumbs.
Melt the butter and stir into the crushed biscuits before dividing the mixture between six moulds. Pack the mixture down using the end of a rolling pin and place in the fridge for 15 minutes to set.
Place the gelatine in a pan with four tablespoons of water. Allow to soak for ten minutes then heat very gently until melted. Remove from the heat immediately and not allow it to boil.
Put 150g strawberries in a blender along with the cream cheese, yoghurt, sugar and vanilla. Keeping the machine running, pour on the gelatine until smooth.
Spread over the biscuit mix and allow to set for three hours in the fridge.
To make a strawberry sauce, blend another 150g of strawberries with the icing sugar. To make the sauce jammier in texture it can be boiled to reduce.
To serve, turn the cheesecakes out on a plate and top with halved strawberries and coulis.

Apricot and Lavender Compote

Apricots are great with ice cream or anything vanilla flavoured. The compote is especially tasty on buttered scones or served with Greek yoghurt.

Preparation: 10 minutes

Ingredients:

350g ripe apricots
50g caster sugar
Pinch dried lavender flowers

Method:

Slice the apricots in half and remove the stones. Place in a small pan with the sugar, lavender and 150ml of water.
Bring to the boil then simmer gently for 5-10 minutes, or until the fruit has softened.
Pour into plastic containers and refrigerate, using within 2-3 days or freeze for up to three months.

Writer and broadcaster Jayne Elliott, Self

Jayne Elliott - Jayne Elliott is an experienced journalist, writer and broadcaster. She has worked on local newspapers, regional radio and in national ...