Yes, this is my 500th post. 500? It does surprise me that I’ve been able to carry on writing this blog with so many posts. Never did I think, on that cold December night, in 2006, when I first created my blog, that I would keep updating it for so long. What started out as ‘just another thing’, has become such a passion. Over the years, my blog has become a place where I have shared snippets from my life. The kitchen plays a very important role in my life and so it did in the blog too.
It’s been a lovely journey so far- I’ve have had the pleasure of sharing whatever little I’ve learnt along the way; have learnt from others and have also had the pleasure of knowing so many wonderful people from all over the world. Yes, blogging has been good for me. Here’s thanking all of you, my readers, who have been simply wonderful and have lent so much support. It’s been a real pleasure to have known you all.
For me, good things need something sweet. So here’s a little something for all of you. Strawberries are slowly making their appearances in our neck of the woods.
We’ve already munched through the first batch in record time, but a few from the second, are going to feature in today’s dessert- Strawberry cream with dark chocolate and almonds.
It is a very quick, simple and easy recipe. This recipe comes in very handy if you’ve got guests coming around, got lots of cooking to be done and you need a simple dessert that you can whip up ahead of time. The recipe is very adaptable and yes, they look pretty too.
125 gms of quark ( a virtually fat free soft cheese) or any other soft cheese
6 tblsp of double cream
3-4 strawberries, washed, hulled and pureed
1 and a 1/2 tblsp of honey ( more or less)
For the topping-
Strawberry slices, dark chocolate shavings and chopped almonds or other nuts
- Beat together the quark, cream and honey till stiff.
- Fold in the pureed strawberries.
- Spoon the mixture into mini ramekins and chill for at least an hour.
- Arrange the strawberry slices on top and sprinkle the chocolate and almonds.
- Keep in the refrigerator till required.
This is a very forgiving recipe. And as I said, comes in very handy when you’ve got guests coming around. They are tiny bowls of yumminess. and yes, a little goes a long way, with this dessert.
Go on, won’t you have one?