Summertime and strawberry menu

Summer is here. How do I know ? Well, you can't get the children to bed in the evening and you can't get them up in the morning. Too much light they say. Perhaps that's true as we are approaching the midnight sun and there is light still late in the evening.

Then there are the strawberries... no, not the Finnish ones yet. These come from Spain or Holland, but they can still be used. One of our favourite lunches with straberries of any origin is a salad with halloumi and strawberries. Simple and delicious.

Some time ago I tried the lemon posset for the first time ever. This time I made it with our own rhubarb and that was the point of no return. I cannot understand  how I've managed not to taste nor make before something as good as posset seems to be, whatever the variation. The rhubarb posset was heaven on earth when flavoured with vanilla, with strawberries, of course.

Strawberry-halloumi salad

So simple. Just mix saladleaves with cucumber, spring onion, strawberries and avocado. Fry the cheese slices on a pan with little oil and put on top. We like balsamicosyrup as dressing, but you can, of course, put whichever dressing you like best.

Rhubarb posset with strawberries

I found the recipe in one of the Finnish blogs (Maistuis varmaan sullekin) and modified it to fit the quantity and family mood in our house i.e. added some vanilla extract and more sugar.

3,3dl cream (one packet size in FInland, thus the funny quantity)
3 branches of rhubarb cleaned, peeled a little and cut into 2 cm pieces
1,5dl sugar
1 tsp vanilla extract
0,5dl lemon juice

Cook the sugar and rhubarb pieces with half of the lemon juice until rhubarb is almost dissolving. Let the cream boil for a few minutes in a separate saucepan and mix then with the rhubarb and add the rest of the lemon juice. Divide into little bowls (I got 5 of them) and let cool and set in the fridge for a few hours preferably until the next day.

30min before serving, mix the strawberry pieces with icing sugar and some vanilla sugar.  Eat on top of the rhubarb posset.

And yes, be warned. If you have not made posset before, remember, this is incredibly addictive Especially the rhubarb flavoured.

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