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Monthly Mingle #10: Spring .. is strawberries!

7 May 2007 4 Comments

Monthly Mingle #10When Meeta anounced the new theme for the Monthly Mingle – which is “Spring” by the way – my very first thought was: strawberries!

Thoughout the whole winter I am longing for the sweet, delicious and soothing taste of this little red fruits like for nothing else.

I am in love with strawberries, it’s my alltime favourite and you could not comfort me more by giving me a bowl of these fresh picked red fruits directly from heaven.

When I was a child we had those little berries called “Walderdbeeren” – woodland strawberry – spread all over our garden and it was my greatest pleasure to stroll around the garden and pick each and every of the delicious fruits …

To cut a long story short: for this months mingle I decided to bring along some strawberries – aye, this was not very surprising now, was it? :^^: :blush:

As a starter I’d suggest


Camembert with baked strawberries & black pepper

2 camembert (~200gr each)
500 gr strawberries
1 tablespoons sugar or honey
2 teaspoons black pepper, roughly grated
1 tablespoon balsamico

Monthly Mingle # 10: Spring - Camembert with baked strawberries & black pepper
Wash the strawberries and cut them into halfes.

Preheat the ofen at 180°C.

Mix strawberries with sugar, pepper and balsamico, place on a baking sheet and bake for about 8 minutes at 180°C.
Strawberries should be warm but not too soft.

Place the camembert1 , on a plate and arrange the strawberries on top.
Some arugula and baguette goes very well with this …

to be followed by


Tagliatelle with strawberries & lemon sole with pepper

500 gr tagliatelle
400 gr lemon sole
2 tablespoons olive oil
black pepper freshly grated

for the sauce
150 ml white wine
200 ml fish stock
1 tablespoon maize starch
150 gr Boursin with black pepper

250 gr strawberries
1 tablespoon pickled pink pepper

Monthly Mingle # 10: Spring - Tagliatelle with strawberries & lemon sole with pepper

Wash strawberries and cut them into halfes or quaters.

Cook tagliatelle until al dente.

Cut the fish into ~2 cm slices. Roast in olive oil for about 2-3 minutes, season with salt and pepper, keep warm.

In the pan (fish removed!) add white wine and reduce. Add fish stock and maize starch plus cheese. Season with salt if needed.

Mix noodles with fish, sauce & strawberries and season with pink pepper.

This goes really good with a tasty and smooth


Strawberry-Lassi

500 gr strawberries
4 tablespoons honey
1/4 teaspoon cinnamon
1 pinch of cardamom
250 gr Yoghurt
1/4 l milk (cold)

Put all ingredients in your blender and mix until smooth.
Serve in cold glasses. Enjoy!

I am sorry but I’ll post the pics as soon as this $%&§@ CD lets me copy the files to my laptop. As my PC is sort of “out of order” I wasn’t able to prepare the fotos on it and this §$%&§! laptop won’t read this special CD, no clue why!! :mad: :x(: :oO:


  1. I recommend to take the cheese out of the fridge at least 20 minutes before it should be served – this makes a tremndous difference in taste
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4 Comments »

  • Meeta said:

    WOW! A gorgeous spring spread. You really know how to party!

    # 7 May 2007 at 9:04 PM
  • astrid (author) said:

    :blush: thank you Meeta

    # 7 May 2007 at 9:44 PM
  • It's Strawberry Time! « Pinch My Salt said:

    [...] Lemon Sole, Strawberry Lassi… Intrigued? Well, head over to Paulchen’s Food Blog for a strawberry-based menu that, to me, sounds out of this [...]

    # 16 May 2007 at 10:39 PM
  • Pinch My Salt » It’s Strawberry Time! said:

    [...] Lemon Sole, Strawberry Lassi… Intrigued? Well, head over to Paulchen’s Food Blog for a strawberry-based menu that, to me, sounds out of this [...]

    # 12 June 2007 at 7:37 AM