We are very fortunate to live quite close to a number of “pick you own” strawberry farms and with the season in full swing we have made it part of our weekly routine to venture there. When it comes to berries any type is welcome in our house. Blueberries are a regular performer in our morning smoothies, raspberries in muffins or for snacks and strawberries – what can I say, they are great for anything in my eyes.

Then along came the Roasted Strawberries from Heidi Swansons book Super Natural Everyday. An occasional recipe to say the least but I have had the page ear marked for months now. As i recently flicked I got the urge and felt there was no time like the present to be giving these a go and they are now a new favourite recipe for special occasions. On a whim I added some to the base of plain frozen yoghurt and they were also delicious spooned over a mildly sweet quark cheesecake (will post shortly) I had made the day before. They would be equally as enjoyable with meusli in the morning or spooned over some fresh whole milk ricotta for a quick dessert. You could quite easily double the recipe for a larger quantity.


Roasted Strawberries:
Adapted from Super Natural Everyday

250gms strawberries, hulled
2 tbs maple syrup
½ tbs olive oil (cold pressed)
¼ tsp fine sea salt
¼ tsp vanilla extract
a few drops of balsamic vinegar

Preheat oven to 185 degrees celcius
Prepare a baking tray with sides by lining it with a sheet of baking paper
Cut strawberries in half (quarter them if they are big)
Add the berries to a mixing bowl
In a separate bowl whisk together the maple syrup, olive oil, sea salt, vanilla extract and balsamic vinegar
Pour over the strawberries and very carefully toss to coat
Arrange the berries in a single layer in the baking tray
Roast for 40 mins, or until the juices thicken
Remove from oven and whilst warm scrape the berries into a bowl for immediate use or for later




Frozen Yoghurt:


100gms cream cheese
300 gms plain greek yoghurt
¼ tsp vanilla extract
2/3 cup rapadurra sugar finely ground or sifted
pinch of fine sea salt

In a stand mixer with paddle attachment attach combine the cream cheese, yoghurt and vanilla on low speed
Add the finely ground rapadurra sugar and sea salt
Mix again on low speed until well combined
Remove the bowl from mixer and spoon the mixture into a pouring jug
Place in the fridge to chill for 1 hour
Remove and stir briefly
Pour the chilled mixture into an ice cream maker and mix according to manufacture instructions
When mixed to your desired consistency spoon the mixture into a tray or bowl
Freeze for approximately 2 hrs
Remove from freezer before serving to soften slightly