Red Alert!

All the signs are there – a strawberry moon this last week and Wimbledon on the horizon – yes it’s red alert for strawberry time!

I adore these luscious berries and eat a good many of them during the early summer months but often look for new ways to serve them when there’s a glut around and prices drop.

Just recently I was served a starter at a restaurant that was quite unusual

and, in spite of its simplicity, really worked well. In this case it was sliced strawberries with thin slices of Parma ham, some salad leaves, cucumber and dressed with a lemony vinaigrette. Very attractive, very easy to put together but the combination was far greater than the individual components.

I have replicated some elements of it in this new salad recipe below – perfect for summer eating (and something we shall enjoy during Wimbledon fortnight for sure). I have used sliced strawberries, some salads leaves but replaced the ham with smoked rainbow trout instead. A few strands of spiralised courgetti were added for interest and a good grinding of black pepper for seasoning. I dressed mine with a little lemon juice but think a few drops of low-fat vinaigrette or balsamic vinegar will also work well.

I plan to pack some in our bento packed lunch boxes to eat on a picnic or in the garden/yard if and when the rain stops here in the UK and the temperatures finally soar. I know many of you are already experiencing these kind of conditions and temperatures worldwide so this is also a great no-need-to-cook dish to save on extra heat in the kitchen; and the second featured recipe – a crumble can be given the no-bake treatment too with this in mind.

Strawberry and Smoked Rainbow Trout Salad on the Bariatric Portion Plate

TO SERVE 1 (AVERAGE WLS PORTION): Line a serving plate with a few chosen salad leaves and ingredients (I have used lettuce, courgetti and cucumber. Top with about 75 g/3 oz thinly sliced smoked rainbow trout and 6 sliced strawberries. Drizzle with a little lemon juice, balsamic vinegar or low-fat dressing. Grind over a little black pepper to serve.

CALORIES: 150 PROTEIN: 18.5g CARBOHYDRATE: 8.6g FAT: 4.6g

I adore crumble and strawberries make a surprisingly good base for a summery one – they make a wonderful change from the classic apple or blackberry version from the autumn/fall and winter seasons. Here the red colours of the berries contrast beautifully with the green pistachio nuts in the crumble topping to make a very moreish dessert. It’s wonderful baked as a hot affair but equally good served cold as an unbaked offering – your choice. I’ve also eaten it for breakfast.

We made these in our bariatric portion, cook and serve cups and the sizes suited us all as a family – my husband a non-wls eater with a good appetite had the larger cup and I managed the smaller ones on different occasions depending upon what I had eaten as a main course/entree beforehand. Likewise the smaller ones would suit the different stages after wls – my appetite some 6 years post bypass is a little larger than it was say at 6 months for sure and also varies quite widely on a day to day basis. Choose the cup that fits your appetite and nutritional requirements …

STRAWBERRY PISTACHIO CRUMBLE TWO WAYS

Ingredients

METRIC/US

low-fat spray or mist

25 g/1/3 cup rolled oats

40 g/1/3 cup shelled pistachios

25 g/¼ cup ground almonds/almond flour

1 tsp granulated sweetener (optional), I used Truvia

½ tsp ground cinnamon

pinch of salt

1 tbsp coconut oil or other oil of choice or 1½ tbsp light butter

2 tsp water

350 g/1 pint strawberries, hulled and chopped (about 2½ cups)

½ tsp balsamic vinegar

yogurt or light cream to serve (optional)

Method

If serving the crumbles hot then preheat the oven to 180 C/350 F/gas 4. Brush 4 small ramekins or bariatric portion, cook and serve cups with a little low-fat spray or mist.
Place the oats, pistachios, almonds, sweetener if used, cinnamon and salt in a food processor and pulse until just combined. Add the coconut oil and pulse again. Finally add the water and pulse until just crumbly.
Mix the strawberries with the balsamic vinegar then divide between the dishes or cups and top with the prepared crumble.
Bake for about 15 minutes or until the fruit is bubbly and the crumble is slightly browned. Allow to cool for 10 minutes before serving with yogurt if liked.
Alternatively to serve cold simply serve unbaked with the strawberries topped with the crumble.

SERVES 4

WLS PORTION: ½-1

V suitable for Vegetarians

CALORIES PER PORTION: 180

PROTEIN: 5.3g

CARBOHYDRATE: 14.5g

FAT: 12.2g

Images copyright of Bariatric Cookery (UK) Ltd