It’s mirac­u­lous how the earth be­comes sud­denly more alive with the ar­rival of spring. It gives birth to the most colour­ful and flavour­some fruits and veg­eta­bles, beck­on­ing us to use them in all sorts of dishes, savoury or sweet.

ACCESS Magazine - - FOOD - BY MAGDALINI ZO­GRAFOU

Straw­ber­ries are to me the epit­ome of spring. Their vi­brant red colour, their ir­re­sistible sweet smell, their hon­eyed fresh flavour, is ca­pa­ble of trans­form­ing a sim­ple dessert into a thing of beauty. This puff pas­try tart is cov­ered with vanilla-flavoured mascarpone and topped with ripe, halved straw­ber­ries. A fi­nal dust­ing of ic­ing sugar com­pletes the pic­ture, but if you’re feel­ing more deca­dent, re­place the ic­ing sugar with a gen­er­ous driz­zling of melted dark choco­late (55% co­coa solids).

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