The Ezine For Every Strawberry Lover!

Issue #61

I have to apologize for not writing this newsletter such a long time. Thanks to everyone who asked if I'm fine.

My father needed to go to the hospital and as my parents aren't living in the same city, I was spending most of my weekends on the highway going to visit them. He's much better now, but still in the hospital.

For this issue I found a very exotic recipe, but if you try it you'll see that it tastes really great!

Marinated Strawberries with Serrano Ham

Strawberries and ham - this is definitely not the first thing to think about when searching a recipe for those delightful little berries.

I was a bit skeptic at first, but try it and you'll be as convinced of the combination as I am !

Ingredients

• 2 cups (500g) fresh strawberries, sliced
• 2 tablespoons balsamic vinegar
• 4 tablespoons olive oil
• 2 teaspoons pickled green peppercorns/li>
• 1/2 cup (120g) Serrano ham (or Parma ham type), thinly sliced
• 1/3 cup (80g) Parmesan cheese
• salt, freshly ground pepper, fresh basil

Directions

Wash strawberries and dry carefully. Cut into slices and put into serving bowl.

Mix balsamic vinegar, olive oil, green peppercorns, salt and ground pepper. Pour over strawberries.

Leave strawberry mixture one hour in the fridge.

Pick basil leaves into small pieces and carefully mix with strawberries.

Decorate with the Serrano ham slices and small pieces of Parmesan cheese.

If desired you can pass Ciabatta bread and serve as a starter.

Enjoy!

Makes 4 servings.

Freeze wedges of lemons and limes then plop into glasses of water or iced tea. Good way to prevent the fruit from going to waste!

Make sure to wash the outside of the fruit first before freezing.