#strawberries

Lots of flowers and herbs in my life at the moment. On my rare wander into Leamington spa on my birthday. Been studying so much needed a break so made a little herb garden. I’ve been wanting to do it for ages just not had the
time.
Started it off with cardboard to cover the grass, then added my own compost that had been cultivating over last few years. Bought some more and some #barkchips and grew some the #plants from #seed and bought others locally. ++
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Thanks to my lovely daughter @itscharlottehbs for the lovely birthday flowers and my sister @laydeestardust1and bestie @tverbroekken for all the love and support whilst #studying ++
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@nutribulletuk #smoothie #beetroot #vegan @vivolife #veganprotein #compost #herbgarden #lavender #bergamot #basil #pinkmood #rosemary #strawberries #permaculture #thyme #chives #parsley #pinkdress #leamingtonspa #jephsongardens #flowers #herbs #birthday #studyingisover #openuniversity (at Jephson Gardens)
https://www.instagram.com/p/Bx7cSUcl2Hm/?igshid=1fmuwxn4ztilr

Andrea Lauren : Instagram@inkprintrepeat

“Wild Strawberries”

Lineart is finished! Next - colouring.

Garden score!!!! Strawberries and pepper ❤️

Organic strawberries from the garden!!!

Strawberries, Coconut, Seeds and Protein Powder….fabulous!!!!

vysjewelry:

Carved coral, nephrite, hardstone, diamond, and gilt wild strawberries in a rock crystal vase on a jasper plinth (at Christie’s)

Baking day! Healthy muffins with strawberry #strawberry #strawberries #jordbær #cupcakes #muffin #muffins #sjokolade #sjokolademuffins #healthy #healthybaking #healthymuffins #fitfood

foodffs:

Pressure Cooker Fresh Strawberry Compote
Pressure Cooker Fresh Strawberry Compote is a sweet and refreshing summer treat. A minute in the Instant Pot or Pressure Cooker is all it takes!

Recipe =>https://thisoldgal.com/pressure-cooker-fresh-strawberry-compote/

Strawberry harvest! We planted some wild strawberries last year, for ground cover under the raspberries and blackcurrants. This year they’ve gone absolutely mad! They may be tiny but there are lots of them, and they taste like strawberry bubblegum!
#growyourown #gardening #fruit #strawberries #wildstrawberries #tasteofsummer

Strawberry Cake Socks
www.shopforeveronline.com

Basking & feeling a little frisky in the cooling autumn sunshine

BREATH OF THE WILD FRUIT PIE

We know that this is clearly a cake and not a pie, but we decided to go for visual accuracy rather than the name of the dish. The fruit pie in BotW very much resembles a lovingly decorated Japanese strawberry shortcake so that’s what we set out to make! How on earth does he bake such a lovely cake over a campfire? We may never know. 

As always, the recipe is under the cut. 

- MJ & K

Ingredients:

For the cake - 

• 4 large eggs, yolks and whites separated
  
• 9 ½ Tbsp sugar
  
• 3 Tbsp room temperature milk
  
• 1 tsp vanilla extract
  
• 14 Tbsp cake flour, sifted
  
• 2 1/3 Tbsp butter, melted
  
• Fresh strawberries
  
• Assorted in-season fruit
  

For the custard -

• 1 ½ cups milk
  
• 1 cup heavy cream
  
• ½ vanilla bean, casing and scraped-out contents
  
• 6 egg yolks
  
• ½ cup sugar
  
• 1/3 cup corn starch, sifted
  
• 3 ½ Tbsp room temperature butter
  

For the whipped cream - 

• 1 cup heavy whipping cream
  
• ¼ cup powdered sugar
  
• 1 tsp vanilla extract
  
• 2 Tbsp meringue powder
  

To make the cake, preheat your oven to 350 degrees F and lightly butter and flour an 8″ cake tin. Combine the sugar and egg whites in the bowl of an electric mixer fitted with a whisk attachment and beat them until they hold stiff peaks. Add the egg yolks to the mixture and beat lightly to combine. Remove the batter to a bowl and add the milk, vanilla extract, and flour, folding to combine after each addition. Fold in the melted butter until everything is well combined. 

Pour the batter into the prepared cake pan and lightly tap it on top of your counter to remove any air bubbles. Bake the cake for 25-30 minutes, or until the top turns golden brown and springs back if you poke it lightly. Let the cake cool completely before removing it from the pan and slicing it into two equal halves. 

To make the custard, simmer the milk, heavy cream, and vanilla bean in a pan over medium heat. Whisk your egg yolks, sugar, and corn starch until it becomes pale and creamy. Once the milk mixture begins to bubble around the edges (but not boil), add a little bit of the hot milk to your egg mixture and whisk briskly to keep the eggs from cooking. Add the milk a little at a time and keep whisking until both are completely combined. Whisk the mixture over medium heat until it thickens. 

If your custard has any lumps, you can run it through a strainer. Remove the vanilla bean and allow the custard to cool completely in the fridge before applying it to the cake. 

To make the whipped cream, combine all of the ingredients in the bowl of an electric mixer fitted with a whisk attachment and whisk until it holds soft peaks. 

Decorate your cake as you see fit, layering the cake, sliced strawberries, pastry cream, and whipped cream. The whipped cream can be pt into an icing bag to give a decorative effect, but it’s just as tasty when applied with a spatula.  

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