Monday

Strawberry Tiramisu

This is so incredibly easy you'll want to make it all summer. Perfect for summer barbecues and a nice twist on the usual strawberries and cream. This is also a non-boozy tiramisu which is a bonus for some.


It was the first thing I made with my orange Kmix stand mixer which I absolutely love. It was fairly expensive and there were times whilst on holiday when I thought mmm I shouldn't have bought it but no its amazing, it does everything - including making lovely desserts for summer :)

To make this you'll need:

400g of mascarpone
½ cup of heavy cream
¼ cup of sifted icing sugar
3 cups of strawberries
2 tbsp of caster sugar
1 package of lady fingers

Chop the strawberries roughly and place in a bowl with the sugar sprinkled on top. Cover and set aside for one hour to allow them to sweeten.


With your stand mixer or bowl with spoon, combine the mascarpone, cream and icing sugar.
Take your chosen container (I picked a glass trifle bowl but you can use anything that is reasonably deep)

Start layering! it needs to go lady fingers - mascarpone mix - strawberries. You may need to crush up some of the fingers if you're using a round bowl like I did.

Cover the dessert with cling film and refrigerate over night. You can take it out after a few hours but if you leave it longer the lady fingers get more time to soak in the strawberry juice (YUM!)

Take the tiramisu out when you're ready to serve.


Marinaded scallops wrapped in bacon

In Australasia it seems quite normal to eat a lot of seafood in the summer, especially at Christmas which was when we had these. I was inspired by a recipe I found in the local paper but I've tweaked it for my own taste. These make a great appetiser and I hope you like them as much as I do!


You'll need:
3 x 300g bags of small scallops
2 packs of streaky bacon
¾ cup maple syrup
¼ cup soy sauce
1 tablespoon of dijon mustard
lots of toothpicks 
  1. Defrost your scallops if you need to by putting them into a bowl of water and covering for a few hours
  2. Combine the maple syrup, soy sauce and dijon mustard to make the marinade; add the defrosted scallops, stir so they're all coated and leave for an hour
  3. Take the streaky bacon and cut each slice in half so they're now short strips
  4. Wrap a strip around the outside of one scallop and pin in place with a toothpick; wrap all the scallops with the short bacon strips
  5. Once all scallops are wrapped place on a greased baking tray
  6. Cook them at 190 degrees C for 15 minutes on each side; this will turn the scallops opaque and the bacon will crisp. Everyone's oven is different mind so keep an eye on them!