Grasping at Straw(b)s

The Seasonal Sensation Returns.

Nov 21, 2022

After a long, long winter the signs of spring have arrived at last and are extremely welcome. Lambs are being born on the neighbouring farm, the bird songs returning to the early morning, the vege garden finally taking off and starting to pull its weight in offering produce once again and another more literal sign heralding the new season is the large yellow, slightly worn timber one that arrives when the big red, juicy new season strawberries are ripe.

The farm shop where I buy my strawberries is only about 1km from home, it’s ridiculously close but it’s always a bit hit and miss as to when it’s going to be open which I quite like, makes it more like a foraging mission than a trip to the shops.

It’s run as a ‘ma and pa’ set up with both knowing their rolls well. Ma sits, transistor radio close by and hulls the seconds to fill bags with strawbs that are better suited as a jam and Pa is on the front line, filling the recyclable containers with the shiney, jewel-like berries and meeting and greeting the customers. The chat on offer is about the weather or the strawberries, yup, that’s pretty much it!

But the berries are worthy of some serious lip service! What a treat, the colour is the deepest, brightest fire engine red and the flavour is just exactly as a fresh strawberry should taste, sweet and light with just a hint of ‘tang’ - nothing else. I always buy two containers because normally one is gone by the time I’ve made the (very) short trip home.

The thing with seasonal produce like strawberries is that the window to enjoy them at their peak is so short. That somehow makes the flavours sharper, the colour more vibrant and it gives you a real sense of a moment in time, an appreciation for what we have right now.

I wish I could keep this perspective on my life always. That I could remain mindful of the season, knowing that it will pass, not to be saddened by it, but so I could grab it with both hands, fully appreciate it’s vibrant colours and taste the sweet flavour of it everyday.

Hazelnut, Chocolate Mousse Cake (Ripe)

This cake is so rich and divine and while it technically doesn’t have strawberries listed as an ingredient I strongly recommend the pairing. The fresh berries and chocolate are culinary soul mates. Don’t be afraid of the addition of tofu and if you have anyone in the family that is anti, just omit telling them it’s in there, they’ll never know! Enjoy - Jax x

Hazelnut, Chocolate Mousse Cake (Ripe)

Ingredients

Base

110g Dark Chocolate

4 Tbsp Coconut Oil

50g Hazelnuts

1 ¼ cup Ground Almonds

100g Prunes, chopped

2 Tbsp Cocoa Powder

Pinch of salt

Mousse

120g Hazelnuts

2 Tbsp Coconut Oil

½ cup Coconut Cream

200g Dark Chocolate

350g Silken Tofu

2 Tbsp Cocoa Powder

2 Tbsp Vanilla Extract

4 Tbsp Maple Syrup

Method

Grease a 23cm spring-form cake tin and line the sides with baking paper.

Toast all the hazelnuts in a preheated oven – 180c. Cook them for about 10 minutes, watch them closely, they turn fast. They will be lightly browned when they are done, remove from the oven. Cool the nuts and place them in a clean tea towel, rub them in the tea towel to remove the skins. No worries if some stay on, they’ll taste great.

Base

Melt the coconut oil and chocolate together in the microwave at 30 second intervals on in a heatproof bowl over a pot of simmering water. Once melted stir well to combine.

In a blender or food processor place the toasted hazelnuts, ground almonds, prunes, cocoa powder and salt and blend. Add the melted chocolate and blend again until well combined. Take the mixture and press it firmly and evenly into the cake tin. Place in the freezer for 10 minutes to set.

Mousse

Melt the coconut oil, coconut cream and chocolate using a previously mentioned method. Stir to combine.

Place the toasted hazelnuts into a food processor and blend until fine crumbs are formed-don’t over blend or you’ll get nut butter! Add the tofu and cocoa powder blend until well combined.

Add the melted chocolate mixture, vanilla extract and maple syrup to the blender. Blend until well combined and smooth. Pour the mixture onto the base. Refrigerate to set for at least an hour.

Sweet As Strawberry Mousse

This vegan recipe is so gorgeous and so simple.

Sweet As Strawberry Mousse

Ingredients

½ can of thick coconut cream

6 big strawberries

1 Tblsp maple Syrup

Optional

2 Tblsp melted coconut oil

1 Tblsp lime juice

1 tsp lime zest

Method

Place the coconut cream in the fridge for 1 – 2 hours. Remove and whip with a beater to a thick consistency (make sure you have the really thick part of the cream out of the tin not just the milk)

Blend the strawberries to a smooth texture with a stick blender of in a food processor or blender.

If adding lime juice and zest do so now, if you are adding juice then also add the coconut oil to aid in setting.

Add maple syrup and finally fold in the coconut cream.

Place in glasses in the fridge to set for at least 3 hours or overnight.

Can be served with fresh strawberries or macerated.

To macerate I did the following –

2 cups chopped fresh strawberries

2 Tblsp orange juice

Two slices of fresh ginger

2 tsp of maple syrup

Add all ingredients to a jar and place in the fridge for up to 4 hours moving occasionally to cover with the juice.

Spring in Your Step Salad