Summer Produce. Award

Monday I was out of fresh asparagus so obviously we had to go and get some. Whilst there I mentioned to Tim Barrie that the chive flowers on their plants were delicious, and pretty, in salads so he said I should help myself. I did take a few. Actually – not that I am much of a gardener – but if you do have chives you are supposed to pick off the flowers anyway and really they do look great in a salad plus adding an oniony tang. These weren’t really fresh enough, but I was popping them into my mouth anyway. In between eating spears of raw asparagus of course. This was my latest asparagus haul and of course I had some, so did Matt, for supper last night. Forgot I also bought some strawberries so they too were consumed. With Double Devon Cream although I had to be very careful not to eat too much of that, it is not exactly low in calories and I am on a diet after all. They were pretty good berries, but the best I have ever had in North America were at one particular farm in Morehead City, North Carolina. I showed my purchases to a neighbour in the elevator and she said her husband wouldn’t eat asparagus, he said he used to have asparagus in his back yard and used to spray it to kill it. Horrors. However, I found that one of the sales girls at the farm eats as much asparagus as I do.

I was sent an Inspiration Liebster Award today, but its going to take me a bit to sort it all out and answer the questions.

I love Strawberries Romanoff but I have had trouble finding a genuine recipe. A lot of them add ice cream, definitely not original. Sour cream is also not original. Even this is not quite right but sounds as though it would be good and close to the real thing. Obtain the thickest cream you can find, if you are able to buy Double Devon Cream nothing could be better - I would blend it with whipping cream prior to whipping it. I then found I had posted a recipe two years ago.

Strawberries Romanoff

Servings: 4-6

Ingredients

2 pints fresh strawberries or 2 pints sliced strawberries
1/2 C brown sugar
1/4 cup Grand Marnier (orange liqueur)
1/4 cup orange juice, no pulp
2 cups thick cream

Directions

Mix the sugar, liqueur and orange juice together and marinate (actually I think the correct term is macerate) the berries . Meanwhile whip up the cream. Just prior to service, fold the marinated berries into the cream.

Have a great day