Basil stuffed strawberries..and bubbles at la fête de la fraise.

In the spirit of the fraise season and it being the fruit of our region, I trumped up these little strawberry helpings. Very versatile, they can be served as part of a buffet, or an ending to a meal as dessert, or with a cheese platter, or even an apéritif  for an al fresco dinner. Won’t hurt to try them, non?

Basil stuffed strawberries

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Recette:

  1. Rinse and dry a handful of large strawberries.
  2. Cut the stem side off each strawberry to form a lid and keep aside. Cut the tip off to make the strawberry stand up straight.
  3. Use a small melon scoop and hollow out the inside to form a little cup.
  4. Cut the remove strawberry flesh into small pieces.
  5. Add to the chopped strawberry flesh: Some chopped  berries of your choice(blueberries, blackberries, mulberries…), a few drops of balsamic vinegar, a few drops of a fruit coulis of your choice, a few shredded fresh basil leaves. Mix together gently and spoon into the empty strawberry cups.
  6. Sprinkle some chopped pistachio nuts over the tops and replace the strawberry lids.
  7. Serve individually on a plate or on a large platter for a buffet and accompany with fruit coulis(which you have used in the strawberry cups)
  8. Decorate with berries and sifted icing sugar, basil leaves..

Pincée de fleur de sel:

  • I used blueberries and raspberries with a raspberry coulis.
  • If the berries aren’t in season yet, combine with another fruit like kiwi, which will also see to a nice filling.
  • Remember that the bigger the strawberries, the less flavor and sweetness they have, So choose youraccompanying fruit accordingly.
  • Pomegranate can make for a nice crunchy filling.
  • For an sweet/salty apéro(amuse bouche), try a filling of quinoa, chopped spring onion and chervil with a drizzling of lemon juice, olive oi, and serve on some salad leaves..mmm, superb! Serve with a cold rosé wine by the barbeque fire..
  • Don’t serve directly from the fridge..too cold temperatures kill the strawberry taste..in facet, I never serve anything, except ice cream and the likes, directly from the fridge. The fridge kills all flavours.
  • Serve as part of a cheese platter..fill with a small cube of feta cheese, a shredding of dill and add a little piment d’espelette jelly(or another piquant jelly) and a drop of olive oil.
  • Play around with your own preferences.

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This year’s fête de la fraise happened in the rain. Although the number of visitors were lower than previous years, there were still many brave ones..like mon chéri and me. The fraises were as usually in abundance, but I missed the taste of sunshine..it is clear that our fruit and vegetables aren’t what they usually are. All the rains and grey and rainy days are taking its toll. But nonetheless, going to la fête de la fraise is what we just do and we  strolled the streets and nibbled on strawberries all day long.

..a cool fête de la fraise

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..This was my attraction all day long..

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..Strawberries, smoothies, meringues, crèpes..it was all there..

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..just a few names under so many varieties..

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..and the traditional giant tarte aux fraises, a combined effort by the patissiers of Beaulieu..

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..I was as as fascinated by the bubbles as the kiddies were..

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..How I wish we could hang on to that uninhibited spontaneity..

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..just like the strawberries, bubbles of all sizes and shapes..

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..and this is where the bubbles originated from..a complicated vintage machine..

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..As usual, mon chéri had to discuss  the engineering principles behind the bubbles with Monsieur bubble machine..

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..And..forgive me..more bubbles!..

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..such a pity I have no more daughters; musicians and bands galore throughout the day…

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..and with this last image I want to say:

“Gros bisous à toutes les mamans et à ceux et celles qui les entourent..

bonne fête des mamans!!”

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**Note: the washing day post is postponed to later date due to loss of images(total computer clumsiness on my part!!)..I have to await a sunny day to redo it all…my apologies!

à la prochaine fois,

Ronelle

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8 responses

  1. Those stuffed strawberries must taste divine! That is such a great idea.

    Lovely event!

    25/05/2013 at 17:31

  2. Les fraises…ET les BULLES..Coups de coeur..x

    25/05/2013 at 19:33

  3. Oh my gosh! Look at the giant strawberry tart. How fun! I’m pinning…
    LL

    25/05/2013 at 23:56

  4. The bubble machine! I want one! I suspect the strawberries we get here are water-forced. They have no real flavour and are too expensive for so little return.Hey! Maybe they would benefit from the addition of some spicy basil…hmm…I shall try it.

    26/05/2013 at 02:21

  5. That bubble machine is fantastic! I showed it to my hubby. How wonderful that a long time ago someone took the time to invent it and build it. I love magical inventions like that.
    Thanks for showing it to us.
    I am thinking that the strawberries at your festival must have lots of sweet, intense strawberry flavor. I seldom buy strawberries at the supermarket because they are hard and pretty tasteless. I do have a strawberry bed in my garden but the berries are always small and not very numerous. At this high altitude they are just blossoming now.
    Hmmm….climate is everything, isn’t it? Our growing season is just too short.

    26/05/2013 at 17:08

  6. Ronelle, you “blog posts” is altyd so anders en interresant! Ek is so lief vir aarbeie en sou die fees nou baie geniet het! Oulike idee die ‘basil stuffed strawberries’! Lyk te lekker…hmm

    26/05/2013 at 18:26

  7. Too bad the sun didn’t come out but it doesn’t look like it hindered the enjoyment at all. The abundance of strawberries and, oh my, that huge strawberry tart, are so impressive. I love your basil stuffed strawberries and would love to try making some here.

    I just bought my grandson Mack (3-1/2) a bubble machine (very small). Bubbles make me smile too :)

    27/05/2013 at 22:19

  8. thank you for your lovely comments..
    Ronelle

    06/06/2013 at 19:07

I appreciate your visit and comment, thank you!

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