Celebrate summer with 3 berry‑licious recipes
Three berries, three dishes, endless summer flavour!
Strawberries star in a fresh salad, blueberries blitz into a smoothie, and raspberries sweeten dreamy trifles. Berry delicious, every way.
Breakfast: Breakfast smoothie
- Makes 2
Ingredients
If your loved one is dealing with HFD, these are a few ways to give them the support they need:
- 1 tub (180g) blueberries, plus extra for serving (optional)
- ½ cup toasted oats, plus extra for serving (optional)
- 2 Tbsp honey
- 2 cups plain yoghurt
- Sprigs of mint, for serving
FM
Fresh Living Magazine
‧ Recipe & Styling:
‧ Recipe & Styling:
LM
Living Magazine
‧ Photography:
‧ Photography:
Method
- Add ingredients, except mint, to a blender and blitz until smooth.
- Decant into serving glasses and garnish with mint leaves, plus extra berries and toasted oats if you like.
Breakfast: Breakfast smoothie
- 1 hour 45 min
- Serves 6-8
Ingredients
If your loved one is dealing with HFD, these are a few ways to give them the support they need:
- 4 croissants
- ¼ cup melted butter
- Juice of 1 lemon
- 1 tbsp olive oil
- Sugar and salt
- 500g strawberries, chopped
- 1 cucumber, chopped
- Handful mint
AV
Amerae Vercueil
‧ Recipe & Styling:
‧ Recipe & Styling:
AE
Andreas Eiselen/HMimages.co.za
‧ Photography:
‧ Photography:
Method
- Preheat oven to 160°C.
- Cut the croissants into large croutons and place on a baking tray. Drizzle with melted butter, then mix with your hands to ensure they are all evenly and generously coated.
- Bake for 30–45 minutes, until golden brown (check regularly to ensure the croissants don’t burn). Switch off the oven and leave the croutons in to cool for another 30 minutes.
- Meanwhile, make the salad dressing by mixing the lemon juice, oil, and a little sugar and salt to taste.
- Place the strawberries, cucumber and mint leaves in a serving bowl. Add the salad dressing and toss to coat. Let stand for 10 minutes to allow the strawberries to release their juices.
- Just before serving, add the croutons and toss to mix into the salad.
Dessert: Individual lemon and berry trifles
- Serves 6
Ingredients
For the berries
- ½ cup raspberries
- Zest and juice of 1 lemon
- 1 Tbsp icing sugar, sifted
For the lemon cream
- ½ cup cream cheese
- 1 tsp vanilla essence
- 3 Tbsp icing sugar, sifted
- 1 cup cream, whipped
- ¾ cup lemon curd
To assemble
- 6 blueberry muffins
EM
Elizabeth Mackenzie
‧ Recipe & Styling:
‧ Recipe & Styling:
JT
Jotham Van Tonder
‧ Photography:
‧ Photography:
Method
- For the berries, combine the raspberries with the lemon zest and juice and the icing sugar. Allow to sit for 15 minutes.
- For the lemon cream, whip the cream cheese until smooth and soft before adding the vanilla, icing sugar and whipped cream. Fold to combine and then ripple the lemon curd through.
- To assemble, tear the muffins into Place two pieces at the bottom of each jar, followed by a dollop of cream, and then the berries. Repeat once more, finishing with a few berries on the top.
Top tip: You can substitute blueberry muffins with lemon poppyseed and add store-bought meringues for extra crunch!
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