Sherry Strong

This is my signature dish for the cooking keynote people are often requesting so I have decided to put it up on the site. People who try the recipe at the session are always amazed at how quality ingredients make such a difference. Try it and let me know what you think. Quality Ingredients 3 [...]

Serves 4 martini glass serves – 1 frozen banana that has been ut into 1 inch chunks, preferably before freezing. – 1/2  cup of frozen raspberries – ½ cup frozen blueberries – Juice of 1 navel orange Blend frozen fruit in a food processor until it starts to come together. Add juice and process just [...]

Makes 12 Small Pancakes This is a great way to use up the spotty bananas that are full of fragrance and a bit too gooey to eat. They are delicious for a leisurely breakfast on the weekend or with a scoop of vanilla ice cream for dessert. – 1 large ripe banana or 2 small [...]

Serves 6 happy people or 4 gluttons – 175 gm or 6 oz pitted chopped dates – 2 ripe, peeled, mashed bananas – 1 tsp baking soda – 1 cup boiling water – 60gm or 2 oz of butter – 150gm or 5 oz rapadura (dehydrated cane juice) – 2 med eggs – 175gm or [...]

entrée for 4 “It ain’t easy being green.” Kermit the Frog – 100 gm Green beans – 100 gm Snow peas – 150 gm Broccoli florets – 1  ripe avocado, Diced, optional – 100 gm mixed lettuce leaves or spinach – Sprinkling of soy sauce, sesame oil – 1 tsp of freshly grated ginger. – [...]

Entrée for 4 Baked beetroot 2 medium sized beetroot washed and wrapped in foil and baked at 180 C until tender, peel after cooking and slice into cross section rounds. Set aside in a warm spot. Depending on the beetroot cooking times can vary from 40 minutes to 1.5 hours, when a sharp knife or [...]

Serves 6 as a starter – 1 large firm, fresh, blemish free, shiny eggplant – 1 large onion, peeled and sliced – 3 Tbsp. First cold pressed extra virgin olive oil – 2 garlic cloves, minced – 200gms lentils, green – 2 stalks rosemary or 4 stalks of thyme – 1.5 litre vegetable stock – [...]