Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Meat
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos

Strawberry carpaccio with smoked balsamic reduction and toasted pistachios

by Jeanne Horak on May 22, 2013 12 Comments in Dessert, Fruit, Gluten-free

StrawberryCarpaccioTitle © J Horak-Druiff 2013

When my brother and I were teenagers, we went through a phase (doesn’t everyone?) of wanting to start a band. I could play the piano; he could play the saxophone (well it was the 1980s – saxophones were de reigeur for all self-respecting bands); we could both write lyrics; and his friend Clinton Smith was willing to change his name to the totally rock star (!) Clint Kershaw and front the band with his vocals. We spent very little time thinking about who might actually write the music; where our band might actually perform; or in fact whether “Clint” could sing at all – but a lot of time trying to devise a band name. I still have a list of our potential names somewhere in a box of mementos and I seem to recall that the list was full of slightly contrived names in which alliteration featured heavily.  I believe Fiction Faction was what we finally settled on.

 

StrawberryRaw © J Horak-Druiff 2013

 

This week the beleaguered Conservative party have been in the news for having allegedly referred to their grassroots supporters as “swivel-eyed loons”.  It’s such a tremendous soundbite that it has been repeated hundreds of times a day in every conceivable form of traditional and new media.  Surely it can only be a matter of time before we see the birth of a new indie rock bluegrass fusion band called The Swivel-Eyed Loons?  Because let’s face it, band names have never made a lot of sense have they?  Let’s consider a few:

  • The Stone Temple Pilots, who loved the STP car products logo so much that they made up a meaningless phrase to fit the acronym
  • The Goo Goo Dolls – a name taken from a comic book after management objected to their original name of The Sex Maggots (nice one!)
  • Chumbawumba, which makes me think of a cuddly character in a Kids’ TV show
  • Toad The Wet Sprocket, apparently a lesser-know line from a Monty Python album 

In fact, there’s also loads more in this canonical list of weird band names, including such winners as Baldilocks, Balcony of Ignorance, Lord of Mushrooms, The Naked Potato, Blind Lemon Pledge and The Ominous Seapods.

 

StrawberryCarpaccioIceCream © J Horak-Druiff 2013

 

 

But my personal soft spot is for 80s bands with silly or pretentious names:  Wham! (allegedly named for Westham football club; Duran Duran (named after a character in the cult classic sci fi movie Barbarella); Sigue Sigue Sputnik (possibly named after a Filippino prison gang); Bananarama (a mix of a children’s TV show and a Rozy Music song; the endearingly dotty We’ve Got a Fuzzbox and We’re Gonna Use It!; and Strawberry Switchblade.  I don’t think I can remember a single song that Strawberry Switchblade sang, but I remember their faces on the covers of my precious Smash Hits and No. 1 magazines – and I cannot slice into a ripe, red strawberry without thinking of their band name.

 

StrawberryCarpaccioPistachios © J Horak-Druiff 2013

 

And slice into a strawberry I did – well, quite a few of them to be exact!  We are just beginning  to see the first English strawberries in the shops and, having missed them all winter long, I grabbed a couple of punnets over the weekend. I have made a number of strawberry recipes over the years (strawberry, rhubarb & ginger tarts;  individual strawberry crisps; or classic Eton mess) but this time I wanted to try something different.  This recipe not only uses up some past-their-prime leftover pistachios, but is also a perfect showcase for new season, sweet strawberries.  Strawberries and balsamic vinegar is a classic combination, and the smoked balsamic reduction from South African wine estate Rickety Bridge provided an extra flavour dimension.  It’s a quick, simple and naturally gluten-free dessert to put together and it’s oh-so-pretty.  Best enjoyed while wearing a pair of neon pink leg-warmers and listening to 1980s pop 🙂

 

StrawberryCarpaccioFinal © J Horak-Druiff 2013

 

 Other bloggers cooking with strawberries include:

  • Michelle, who made a delicious strawberry & orange smoothie
  • Meeta, who tempts us with a strawberry mascarpone tart
  • Sarah, who made adorable iced strawberry muffins
  • Margot, who made carrot cake with strawberry icing

 

 

 

5.0 from 2 reviews
Strawberry carpaccio with smoked balsamic reduction and toasted pistachios
 
Print
Prep time
10 mins
Cook time
5 mins
Total time
15 mins
 
This strawberry dish is easy to make, gorgeous to look at, and naturally gluten-free.
Author: Jeanne Horak-Druiff
Recipe type: Dessert
Serves: 2
Ingredients
  • about 400g ripe fresh strawberries
  • A handful of pistachio nuts, shell and most of the skin removed
  • good quality vanilla ice cream
  • a balsamic vinegar reduction (store-bought, or boil ordinary balsamic vinegar to reduce it and make it stickier)
Instructions
  1. Wash the strawberries. Slice the leaves off rather than hulling them as you need a nice flat base for them to rest on as you slice them. Stand the strawberries on their flat end and using a very sharp knife, carefully cut them vertically into thin slices. Arrange these in overlapping layers on a plate in whatever pretty pattern you prefer.
  2. Lightly crush the pistachio nuts and toast over medium heat in a small non-stick pan for 7 minutes or so. Keep an eye on them and shake the pan frequently as they burn easily! Allow to cool.
  3. Place a scoop of vanilla ice-cream on each plate, then scatter the nuts over the strawberries. Drizzle with the balsamic reduction and serve immediately.
Wordpress Recipe Plugin by EasyRecipe
3.2.1230

 

More deliciousness for you!

  • Pasta with creamy chanterelles and toasted almondsPasta with creamy chanterelles and toasted almonds
  • Saturday Snapshots #114Saturday Snapshots #114
  • Happy new year!Happy new year!
  • Saturday Snapshots #222Saturday Snapshots #222

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Visiting the Vaucluse – a wine blending workshop at Lavau
Naga restaurant review »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Asha@FSK says

    May 22, 2013 at 2:10 pm

    LOL.. Jeanne you made me laugh so much first thing in the morning! Thanks! Band names are just ridiculously esoteric! 🙂

    Also, envious of the strawberries! I have yet to see them in farmers’ markets here, cannot wait! Oh and I love that perfect scoop :))

    Reply
  2. Andrew says

    May 22, 2013 at 2:52 pm

    Just had a quick scout through my music downloads – Quantic Soul Orchestra, Nouvelle Vague, Les Deux Love Orchestra (seem to be several Orchestras…), The Five Stairsteps (oh, come on!), The Cowsills (no idea…) and Morcheeba (which I thought was quite odd until I read the Wikipedia notes…)

    Reply
  3. Sarah says

    May 22, 2013 at 9:09 pm

    This looks utterly delicious and I’ll be trying over the summer – if we get one!

    Reply
  4. Jamie says

    May 23, 2013 at 10:20 am

    You missed my Strawberry Mascarpone Tart. And my Crémet Nantais topped with Strawberries 🙂 But all is forgiven when I read this fabulous blog post. I absolutely love how you got us to strawberries. I feel a P2P discussion/exercise coming on.

    And I was blown away when I saw the image of this plate of berries on FB! Gorgeous! How do you have the patience to create such beauty? And I love this dessert. Very summery. Very elegant. And I do believe I have a Pinterest board dedicated to the strawberry!

    Reply
  5. Rosa says

    May 23, 2013 at 10:47 am

    I have always wanted to be in a band… Unfortunately, I don’t play any instrument!

    This carapaccio sounds and looks terrific!

    Cheers,

    Rosa

    Reply
  6. Sally - My Custard Pie says

    May 23, 2013 at 12:48 pm

    Those strawberries look incredibly perfect. How is anything ripe with the Spring you’ve had in the UK?! The Flaming Lips takes my vote for the best band name of the last few years.

    Reply
  7. thelittleloaf says

    May 23, 2013 at 2:06 pm

    What a gorgeous idea! I have a crate (literally) of strawberries that I bought on a whim at Borough Market and need ideas for using them up – once I’ve made ice cream, this is top of the list!

    Reply
  8. Lisa the Gourmet Wog says

    May 23, 2013 at 3:43 pm

    It’s incredible how well Balsamic Vinegar and Strawberries go well together! Great recipe 🙂

    Reply
  9. Kit says

    May 24, 2013 at 4:29 pm

    Thanks for that nostalgic trip through 80s memorabilia. Fiction Faction could have been big, I’m sure, it has just the right ring to it – could have been a supporting band to Human League!

    Reply
  10. Charles says

    May 24, 2013 at 5:10 pm

    Great post, and yes I can remember Strawberry Switchblade AND We’ve Got a Fuzzbox and We’re Gonna Use It! – dont ask me what they were singing though.

    Classic ocmbination, balsamic with Strawberries.

    If you were to use another flavour of Ice Cream what would you use? Good old chocolate springs to mind, real dark choclate perhaps laced with a little Chilli?

    Reply
  11. Sylvie @ Gourmande in the Kitchen says

    May 28, 2013 at 6:39 am

    What a gorgeous way to serve strawberries. And I didn’t not know the back stories behind the names of all those 80’s bands, how interesting!

    Reply
  12. Sarah, Maison Cupcake says

    June 7, 2013 at 1:25 pm

    So pretty, I must try this for guests whilst strawberries are in season.

    I do like a “carpaccio” style dish – one of the simplest I’ve had was in Florence combining ribbons of courgette and parmesan dressed with a few dots of olive oil and vinegar.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Enter your address to subscribe via e-mail

Search over 500 recipes

35 CHRISTMAS RECIPES!!

Christmas Recipes

Recently on Cooksister

  • Roasted Brussels sprouts with chorizo & hazelnuts
  • Myristica Grenadian supperclub
  • 8 favourite Singapore food experiences
  • Sticky spiced plum upside-down cake and 16 years of blogging
  • IT restaurant
  • Plum and peach flapjack crumble [GF]
  • The White Horse Inn, Sutton
  • Patron Cave a Manger (Review)

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Mamma's coconut tart (klappertert)
How to sautée Brussels sprouts
Roosterkoek - a South African braai essential
Gem squash 101: how to find them, how to grow them, how to eat them!

Featured on

Also available on

cooksister

Jeanne | Stylish food & travel


Are you a cook... or a baker?
I fall firmly into

Are you a cook... or a baker? 
I fall firmly into the "cook" category. Baking is too precise, too fiddly - and best left to those with an affinity for it, I always say! But every now and then, only a cake will do. Say, for example... when you celebrate your blog's SIXTEENTH birthday!! 🎉🍾 Yes, last month Cooksister.com turned sweet sixteen, and to celebrate I baked this sticky spiced plum upside down cake. It's a very forgiving recipe and it's worth every single calorie 😁. Click on the link in my profile to see the recipe or save this post so you can find it later: https://www.cooksister.com/2020/06/sticky-spiced-plum-upside-down-cake.html

"Twenty years from now you will be more disappoint
"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover." - Mark Twain

Anybody else got Lockdown Itchy Feet Syndrome...?? If it isn't an official disorder,  it certainly should be!

I have always been a dreamer, a planner, an explorer. Few things excite me more than stepping onto the soil of a country I have not visited before. When I am going through tough personal times, my go-to self-help therapy has always been to arrange a trip - to throw off the metaphorical bow lines and sail away to a new adventure. 
But then... Corona 😞  I can honestly say that I am enjoying working from home; enjoying having the time to run every day; enjoying cooking proper meals; enjoying my own company; enjoying the lack of FOMO. But OH MAN, I miss travel. 
This image was taken 2 years ago in St George's, Grenada - my first visit to the Caribbean but  certainly not my last. This photo has me dreaming of the day I can throw off those bow lines and travel again... How are you dealing with the lack of travel during this time?

Am I the only one feeling faintly sad at all the S
Am I the only one feeling faintly sad at all the Spring bulbs that were planted last year that have been flowering in parks and public gardens with nobody (or fewer people, anyway...) around to admire them? Spare a thought for the gardeners at Holland's famous Keukenhof who planted SEVEN MILLION bulbs last winter in preparation for the garden's annual 2-month opening... but because of Covid-19 Keukenhof did not open at all in 2020. 
But the good news is that for the first time in its history, Keukenhof was virtually open this year, meaning you can enjoy the best of the Spring flowers virtually, from the comfort of your armchair.  Keukenhof posted an amazing series of videos to their YouTube channel featuring magnificent 360 degree tours of the 2020 flowering bulbs; a run-down of the best photo spots; talks by various Keukenhof gardeners; and even a visit from Spongebob Squarepants!  You can check out their YouTube channel here https://bit.ly/2WWkahW. Or you can visit my blog  https://bit.ly/2zMgrLL  to see more of my Keukenhof images like this one of a river of tulips from when I visited a few years ago.

Have you visited Keukenhof?  What were your favourite Spring flowers? ⚘⚘⚘

When people tell me they don't like Brussels spro
When  people tell me they don't like Brussels sprouts, my inner voice always cries out the same response: oh honey, you're just doing it wrong! Sesame ginger sprouts are nutty, zingy and delicious - the opposite of the overcooked grey stinky sprouts of your youth, and so easy to make! 🔖 Remember to save this post so you can make the recipe later! The recipe is also on my blog - click the live link in my profile. 
For 4 people you need:
500 g Brussels sprouts, trimmed, halved and cooked (I roast mine in a hot oven)
1 x 2cm piece of ginger cut into fine matchsticks
2 Tbsp sesame seeds, toasted
1 Tbsp canola oil
2 tsp toasted sesame oil
Salt & pepper 
Heat the oil in a non-stick pan and fry the ginger till fragrant. Add the sprouts, mix well and heat through. Remove from heat, add the sesame oil, season and serve topped with toasted sesame seeds.

Did you know that 6 February is Waitangi Day, the
Did you know that 6 February is Waitangi Day, the national day of New Zealand? .

I am marking the occasion with this photo was taken just over 3 years ago on the shores of beautiful Lake Pukaki on the South Island, looking across at Mt Aoraki.  I loved my visit and planned the trip completely independently – here are some tips for anybody thinking of visiting the South Island. .
🔖Click “save” to bookmark these tips for later! ➡️ 1) Take more time than you think you need. In a week you will barely scratch the surface of the South Island - I would say 2 weeks is a comfortable amount of time. ➡️ 2) Don’t assume that summer means hot weather! Even in December (the height of summer) temperatures peak at about 21C in Christchurch. Pack layers. ➡️ 3) Do spend time in Queenstown. It is stunning and one of my favourite places I have ever visited – great for hiking in summer, skiing in winter, sailing on the lake, adventure sports and a base for many surrounding natural attractions. ➡️ 4) Take day trips from Queenstown to Milford Sound and the Franz Josef glacier (but be aware that the weather is often not great). ➡️ 5) Take a road trip! The roads are excellent and generally empty – and it means you get to pose in places like the shore of Lake Pukaki 😊 .
Have you visited New Zealand’s South Island?  Would you like to?  Let me know in the comments!

"Don't just stand there, let's get to it: strike a
"Don't just stand there, let's get to it: strike a pose there's nothing to it!" (Madonna)

Nicole Kidman's is both hands on hips. Meryl Streep's is only left hand on hip. Victoria Beckham's is right hip out, left foot forward (and no smile!). Mine started as a joke many years ago - the earliest evidence I have is from 2005 😎 Do YOU have a signature pose? Tell me in the comments or DM me a pic!

This particular pose was struck on the @chateaulhospitalet estate in the Languedoc, looking out over @gerardbertrandwines vineyards all the way to the Mediterranean. You can read all about my stay there now on the blog - click on the live link in my profile

Even if you are not a French speaker as such, you
Even if you are not a French speaker as such, you may be surprised by the number of French words you already know: rendezvous, entrepreneur, souvenir and ricochet need no introduction. All have been adopted into English wholesale, with their original French meaning and spelling. Perhaps they should apply for settled status post-Brexit... But sometimes a word’s literal translation in French bears no resemblance to what the word has come to mean, such as canape. Although we know the word as meaning a small piece of pastry or bread with a savoury topping served at drinks receptions, the literal translation is a decorative antique sofa. When a clever chef first came up with the idea, the topping was thought to sit on the bread or pastry like a person reclining on a sofa, and the snacks came to be known half-jokingly as canapes. Fact! 
I enjoyed these very elegant canapes (LOVED the lacy little potato lattices!) with Code Rouge sparkling wine before a jazz dinner at Gerard Bertrand’s flagship wine estate Chateau L’Hospitalet in the Languedoc.  The dinner was as  spectacular as the canapes and you can read all about it on my blog now – click the live link in my profile above.

The Christmas decorations may be long gone, but Ol
The Christmas decorations may be long gone, but Old Spitalfields Market where this photo was taken is very much open and is one of my favourite London markets. Here are my top tips for visiting Old Spitalfields:

1.  The closest station is Liverpool Street which is only a 5 minute walk from the market.
2. It's open daily, with over a hundred stalls, but on Wednesday the focus is on fashion & on Thursday the focus is on antiques & vintage.
3. The busiest day is Sunday - get there early to beat the crowds!
4. Make sure you sample some of the excellent street food on offer - I love the 8-hour pulled pork bagels from Dirty Bagel, topped with cheese melted by blowtorch in front of your eyes; or the traditional raclette at Abondance.
5. Don't forget to check out the amazing Shoreditch street art in the area around the market, either on a tour or self-guided walk.
6. The Truman Brewery just east of Spitalfields hosts a massive collection of vintage clothes stalls, and more street food - don't miss it!

Thanks @meetakwolff for the 📸

"You're off to Great Places! Today is your day! Yo
"You're off to Great Places! Today is your day! Your mountain is waiting so... get on your way!" (Dr Seuss)

How are you starting the new decade? Staring at the mountains ahead, worrying about how hard they will be to climb and whether your shoes will be comfortable and whether it is going to rain along the way? Or striding confidently towards the mountains ahead, looking forward to the fresh air filling your lungs and the sense of purpose as your legs carry you ever higher, and relishing the prospect of an amazing view from the top?

There is no finer metaphor for life than a walk in the mountains and I have already made my choice as to how I plan to tackle the mountains of 2020. What's your choice? 
Wishing you all a very happy new year and amazing views from the top of every personal and professional mountain that you climb!

This particular mountain is in the Austrian Alps where I hiked last summer. Thanks to @thepassionatecook for the 📸!


Follow me on Instagram


This error message is only visible to WordPress admins

Cooksister

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

The South African Food and Wine Blog Directory

Foodies100 Index of UK Food Blogs

See my Recipes at Feastie

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Brussels sprouts with chorizo & hazelnuts
Plum upside down cake
plum flapjack crumble
Sesame ginger Brussels sprouts
Jersey-royals-salmon-salad2 © Jeanne Horak 2019
Beef-Udon-noodle-stir-fry-title
P2PIrelandRhubarb © J Horak-Druiff 2013
Blood-orange-halloumi-salad-title

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2021 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2021 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.