Spring cooking is here


Spring has finally sprung. Waking up early in the morning has become an easy task because of the fresh and warmer morning weather filled with sweet aroma from the flowering trees and plants. Soon the jacarandas will burst into purple blossoms that give refreshing atmosphere while walking clean streets of Windhoek.

When I think of spring I see colour . . . beautiful bright colours, of course. I am talking about fresh seasonal fruits . . . strawberries, pineapples, papayas, oranges . . . the list goes on. This month our recipes will be based on the celebration of spring fruits, from smoothies to mousses . . .

Pineapple and coconut smoothie
½ cup of fresh pineapple cubes
½ cup of coconut cream
½ of crushed ice
5 leaves of fresh mint
¼ pineapple juice

Put all ingredients in the blender and blend until smooth.
Serve in a milkshake glass and garnish with mint leave and pineapple slices.

Strawberry coulis
In case you are wondering what coulis is…well, it is a fancy word borrowed from French cuisine used by culinary masters to refer to sauce. This strawberry sauce is great to compliment dessert dishes such as ice cream or as a dressing for fruit salad.

1 cups of half sliced fresh strawberries
½ cup of water
3 tablespoons of caster sugar

Pour all ingredients is a small pot or a saucepan
Bring to boil on medium heat while stirring
Remove from heat, leave to cool
Blend using a hand mixer or a blender until smooth
Pour the sauce in a strainer to remove the seeds.
Best served on desserts when chilled

Papaya and Malibu mousse
This one is a winner simply because it has a tingle taste to it added by the inclusion of Malibu. Malibu is rum made from coconut extract and is originally brewed in the Caribbean.

3 cups Papaya seeds removed and cubed
450 ml cream cheese,
1 cup of castor sugar
240 ml whipped cream
1 tot of malibu

In blender, blend papaya, cream cheese and powdered sugar until smooth.
Pour in a bowl and add whipped cream, mixing until all ingredients are folded in.
Spoon mouse into dessert dishes such as ice cream bowls
Chill in a refrigerator for 5 hours or overnight
Drizzle with strawberry coulis and garnish with mint leaves

About the Author
Rebekka Hidulika is a self taught gastronomy with a university degree in Tourism. She has travelled and worked for a world-renowned cruise liner where she revived her love and passion for culinary. She owns and manages an African inspired eatery called Fusion restaurant in Windhoek West. These recipes can be found on special at fusion restaurant depending on season’s availability.

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