The weekend cook: Thomasina Miers’ recipes for tofu and mushroom stir-fry and macarons

I love being limited in the food I use, not least because it makes deciding what to eat that much easier. That’s one reason I was more than happy to support the recent Meat-Free Week, quite apart from the obvious health and ethical arguments. That campaign got me to think again about tofu, which I came to late in life. This bean curd-based block makes a surprisingly good natural “sponge” for other flavours, and it’s pretty healthy, too. For this week’s first recipe, I’ve tossed tofu in mushrooms, celery and aromatics, for an easy, tasty stir-fry. Today’s second recipe, meanwhile, is a welcome byproduct of a recent ice-cream-making splurge at home. The problem with ice-cream is it leaves you with egg whites, which I find irritating, because, try as I might, I am yet to learn to love meringue. Luckily, I’ve got a cracking and thoroughly authentic macaron recipe all the way from the Basque country.

Stir-fried shitake mushrooms with tofu and sherry

This is a homage to my grandmother, who made the most aromatic and tasty chop suey with chicken or pork. This version is veggie, using mushrooms and tofu instead, and it’s amazingly satisfying. Serves four.
450g tofu (if possible, use those cartons of fresh tofu stored in water)
Salt and freshly ground black pepper
1 large yellow onion, peeled
400g shitake mushrooms (or a range of mushrooms)
3 cloves garlic, peeled
2.5cm piece fresh ginger, peeled
1 large head celery
1 tbsp brown miso
½ tsp sugar
100ml hot water or stock
80ml manzanilla sherry
Brown rice or noodles, to serve
Sunflower or peanut oil
½ tsp chilli flakes
2-3 tbsp toasted sesame oil
1 large handful coriander leaves, roughly chopped
As with all stir-fries, you need your ingredients prepped and ready to go before you start cooking. Drain the tofu, cut into 2cm cubes and put in a bowl. Cover the tofu with boiling water and season with half a teaspoon of salt. Leave to soak for 15 minutes, then tip into a sieve. Meanwhile, slice the onion and mushrooms, finely chop the garlic and finely grate the ginger; put each in a separate bowl. Cut off and discard the stem of the celery head, clean the stalks and cut into 1cm rounds. Put the miso and sugar in a bowl or jug, add the hot water or stock, and leave to dissolve. Add the sherry to the miso. At this stage, boil some brown rice or noodles, whichever you prefer.
Once the noodles or rice are nearly done, you’re ready to stir-fry – it takes but minutes. Heat two tablespoons of oil in a wok and add the mushrooms. Season with salt and pepper, and fry on a high heat for about 10 minutes, tossing regularly, until they have released all their liquid and it is starting to evaporate. Add the garlic, ginger and chilli, and stir-fry until the mushrooms have darkened and are golden in parts.
Transfer the mushroom mixture to a bowl, and add another two tablespoons of oil to the wok. Add the onions and fry, stirring, for five minutes, then add the celery and stir-fry for five minutes more. Return the mushrooms to the wok, together with the stock and sherry mix, bring up to simmering point and leave to bubble for a few minutes. Stir in the tofu and sesame oil, and heat through the tofu in the sauce for a few minutes – don’t stir too much, otherwise the tofu will break up. Scatter over the coriander, and serve with rice or noodles, and soy sauce and/or chilli sauce on the side.

Orange blossom macarons

Thomasina Miers’ orange blossom macaroons: ‘Deliciously crunchy and gooey.’ Photograph: Johanna Parkin for the Guardian. Food styling: Maud Eden

My take on some deliciously crunchy and gooey macarons I came across a few years ago in St Jean de Luz, a lovely village near Biarritz – I became quite nutty about them (sorry), not to mention obsessed with working out how to recreate them at home. Makes about 20.
A little oil, for greasing
100g egg whites (ie, the white from 2 large, or 3 small, eggs)
250g unrefined icing sugar
200g ground almonds
1½ tbsp orange blossom water
Zest of ½ orange
Salt
Heat the oven to 200C/390F/gas 6. Line two large baking trays with greaseproof paper and oil them lightly (if you have nonstick silicon sheets, use these instead – they are amazing: nothing sticks to them). In a large bowl, stir together half the egg whites and all the icing sugar, almonds, orange blossom water, orange zest and a pinch of salt – you should end up with a thick paste.
In a separate, spotlessly clean bowl, whisk the remaining egg whites to stiff peaks, then fold into the paste bit by bit, taking care not to knock out too much air. Dollop heaped teaspoons of the mix at least 2cm apart on the lined tray, and bake for 15-17 minutes, until golden and solid to the touch. Gently pull each macaron away from the paper while still hot, so they don’t stick, then leave to cool on the tray.

And for the rest of the week…

Any leftover pork from a Sunday roast makes a great addition to the stir-fry, as does some sliced pork belly or pancetta. I always over-buy mushrooms, so I can fry the extra in hot butter, garlic and parsley for about 15 minutes, until golden. They’re such a useful standby to have in the fridge for last-minute suppers: add cream for deluxe mushrooms on toast; or whizz with butter for a quick pâté. The macarons are very moreish, so if you worry that you’re eating too many, break up any left, stir through some freshly made vanilla ice-cream and keep in the freezer for a rainy day. It’s great with homemade chocolate sauce (as is just about everything).

Breakfast of champions: Aung San Suu Kyi’s fish soup

 Illustration: Zoe More O’Ferrall for the Guardian

Mohinga, or catfish soup, is served at breakfast in Burma. For 15 years, Aung San Suu Kyi’s cook brought it to her guards while she was under house arrest.

Serves four
Blitz a peeled thumb of ginger, two garlic cloves, a stick of lemongrass, a pinch of chilli powder, a teaspoon of turmeric and a tablespoon of light oil. Pour into a pan and gently fry for two minutes, then add three sliced shallots and a pinch of salt; add oil as needed. Saute for 10 minutes; don’t brown. In a dry pan, toast two tablespoons each of rice flour and gram flour for a minute, until pale brown, then whisk into a litre of fish stock. Pour into the onion pan with two teaspoons of fish sauce, simmer for 10 minutes, until it thickens, then add 350g white fish pieces (traditionally catfish) and 90g cooked vermicelli rice noodles. Simmer for three minutes. Serve with coriander, wedges of lime, fried shallots, sliced spring onion, chilli and boiled egg.

Affogato: how to make and enjoy it

So many 90s food trends – the foccaccia, for example – have thankfully stayed in the past. But there is one 90s throwback I am always pleased to see on the menu: the affogato.
Remember them? Literally meaning “drowned”, the combination of hot espresso over ice-cream creates a concoction that’s neither a coffee float nor a coffee spider, and like most good things, the best one you’ll ever have is probably the first one you downed.
Few things are as simple yet so fulfilling. The path there is zen itself: take ice-cream, or gelato if it’s your preference, and scoop it into a glass or cup. Then freeze the cup with the scoop in it so it’s ice-cold. Cold ice-cream + cold cup = ice-cream won’t melt.

Affogato with biscotti. Photograph: Alper Çuğun/flickr

Choose your favourite bean (opt for a bean well-suited to milk) and always use espresso – never, ever instant coffee, though an espresso pot might work at a pinch. Then, when you’re ready, pour your coffee directly on to the ice-cream and serve immediately. You could spike it with a shot of booze (think Amaretto or Frangelico) or garnish with biscotti. Either way, the cold cup keeps the ice-cream solid, leaving you to scoop the perfect mix of cold and hot with each mouthful.
Purists stick with vanilla ice-cream – others, like Sydney’s Campos, get sneaky and scoop Belgian white chocolate into a frozen latte glass, pressing the scoop down hard into the glass so the coffee stays up top, coating every spoonful with caffeinated bliss.
Enmore’s world-topping Cow and the Moon combine Italian-sourced caramelised almonds with single-origin coffee and Madagascan vanilla – but you’ll need to order separately if you want it as a real affogato, with the coffee poured on. With queues just for gelato regularly topping 30 minutes, that’s a tall order.

Chef Allegra McEvedy’s affogato. Photograph: Martin Godwin/The Guardian

Other places, like the Lab near Wynyard in Sydney, go free-form and have a soft-serve machine up front for patrons to swirl their own ice-cream into a cup before they pour the coffee on. The result is a rich, if childhood-tinged outcome reinforced by the playful candy-striped cups.
Never too hot, rarely too cold, the perfect affogato is always just right. What makes the perfect affogato hit?

How to make pressed chocolate cake

To decorate, dust with icing sugar and cocoa powder, then add crystallised violets and sugar stars. Photograph: Claire Thomson
With three children, the birthday cakes come thick and fast. So far, we've had ballerinas protruding from the tops of panettone, a farmyard with pigs and chocolate fences, a liquorice ladybird, a Smartie-pebbledashed house and a banana and toffee bear. It's my daughter's seventh birthday soon. Like most kids, she loves chocolate (less commonly, she hates icing), and I know she's hoping for something beautiful with flowers. My take on this River Café recipe for a pressed chocolate cake is perfect.
I've reduced the sugar and rather than pressing the cake with a same-sized plate, I like to use a smaller plate so the outskirts of the cake remain high, giving it a lovely raised lip to dust with icing sugar. To decorate, dust the centre with cocoa powder, then add crystallised violets and white sugar stars. Simple, stark and very pretty indeed.
Pressed chocolate cake
(Serves 10)
400g good-quality dark chocolate, broken into pieces
300g unsalted butter
10 eggs, separated
175g caster sugar
4 tbsp cocoa powder, plus extra to decorate
Icing sugar
Crystallised violets and white sugar stars
Preheat the oven to 180C/350F/gas mark 4.
Butter and line with greaseproof paper a 30 x 7.5cm (12 x 3in) high-sided spring-loaded cake tin, pressing the paper right into the tin.
Melt the chocolate with the butter in a bowl over a pan of simmering water – don't let the water touch the bottom of the bowl.
Remove the bowl when the chocolate and butter have melted, and allow to cool a little.
Whisk the egg yolks with the sugar and cocoa powder, then add to the chocolate.
In a separate clean bowl, beat the egg whites until they form soft peaks. Fold into the chocolate mixture, one third at a time.
Pour the mixture into the prepared cake tin and bake for about 25 minutes. The cake will souffle, set slightly and cracks will appear on the surface at the edges. The cake should retain a wobble at the centre. Take it out and place two side plates on top of each other in the centre of the cake to press. Leave to cool for half an hour.
Release the cake from the spring-loaded tin and, with the plates still on, dust the edges of the cake with icing sugar.
Remove the plates and decorate with cocoa powder, crystallised violets and sugar stars.

Top 10 Hong Kong restaurants for regional Chinese cuisine

Hong Kong is the best culinary destination in the world, according to the influential US food magazine Saveur. The region has been named Best Culinary Destination (large international) in the magazine’s 2014 Culinary Travel Awards. “The hallmark cuisine of the city is emphatically Cantonese,” writes the magazine, and of course any visitor should try the excellent Cantonese restaurants (my current favourites are The Boss and The Chairman, both in Central). But Hong Kong also offers a good number of cuisines from the mainland. Because of the large number of Chiu Chow, Shanghainese and Hakka people living here, it’s always been fairly easy to find restaurants serving those cuisines. But as the Special Administrative Region receives more Chinese tourists from across the border, restaurants have opened serving authentic versions of the heartier and spicier dishes from places such as Beijing, Sichuan and Hunan that are not toned down (as they previously were) for local tastes. Here are 10 regional cuisines you’ll find in Hong Kong, and the restaurants to try them in.
Shanghainese
The cuisine of Shanghai is commonly described as being rich and oily, with a lot of heavy brown sauces, although it doesn’t necessarily have to be that way. One of their most famous dishes is xiao long bao – also known as soup dumplings – which, if done right, are small, light and delicate. Also light (in texture, though not in flavour) are the famous drunken dishes, made by immersing cooked meat (chicken is the most popular) in rice wine mixed with other flavourings, and leaving it to infuse for at least a day.
At Shanghai Lu Yang Cun Restaurant, start with several cold dishes, choosing them for their mix of flavours and textures, such as drunken chicken, pressed spice beef shin, fine shreds of bean curd skin with fresh soybeans, mashed soybeans flavoured with sesame oil and preserved vegetables, and jellied ham terrine. Proceed to main courses such as tiny river shrimps cooked with tea leaves, braised pork shoulder, lion’s head meatballs (so called because the pork meatballs are cooked with Chinese cabbage leaves, which are said to resemble a lion’s mane) and stir-fried rice cakes. If it’s winter, be sure to try one of the hairy crab dishes. The crustaceans, eaten primarily for their rich roe, are either steamed and served whole with brown vinegar and slivers of ginger, or the meat and roe are taken from the shell and served with noodles, rice or beancurd. Be warned, though, Shanghai crab is expensive.
• Shanghai Lu Yang Cun Restaurant, 11/F World Trade Centre, 280 Gloucester Road, Causeway Bay, +852 2881 6669. About HK$300 (around £24) per person (much more expensive if you order hairy crab)
Chiu Chow

Chao Hui Guan, Hong Kong Chao Hui Guan, Hong Kong. Photograph: http://chaohuiguan.com
A Chiu Chow (also Teochew) meal will begin and end with tiny cups of strong kung fu tea, which cleanse the palate and help to promote digestion. The cuisine, from the Chaoshan region in Guangdong province, is light but flavourful, and is known for its braised master sauce dishes, especially goose and bean curd, which are served tepid or warm, and eaten with a white vinegar dipping sauce.
At Chao Hui Guan, the lu shui (master sauce), goose intestines and thick slices of fatty goose liver are especially good. I also like the fresh small oysters that are cooked with eggs and starch to make an omelette that is drizzled with fish sauce (a fairly common seasoning in the cuisine), or simmered with rice, preserved vegetables and broth for congee. The raw and cooked seafood dishes are also delicious – although in the case of steamed flower crab, can be very expensive. Chiu Chow people like taro dishes, such as clay pot duck with taro, or de-boned, flattened cooked duck that’s coated with mashed taro before being deep-fried – though not everyone appreciates the heavy sweet-savoury taro desserts. Pan-fried noodle cake served with sugar and vinegar is another classic sweet-savoury Chiu Chow dish that this restaurant does well.
• Federal Mansion, 544-554 Fuk Wing Street, Cheung Sha Wan, +852 2682 9118. About HK$200 (£16) per person
Hakka
Historically the Hakkas were the nomads of China: their name means “guest families”, because they migrated from central China to other parts of the mainland (and later many other countries in the world). The cuisine is hearty and strong, and because of the need to preserve food for their travels, salted, cured and pickled vegetables and meats are commonly used. Tofu in its many incarnations (fresh, pressed, preserved and dried) is another popular ingredient. At Chuen Cheung Kui, try the salt-baked chicken, steamed bean curd stuffed with pork, and steamed pork belly with either preserved mustard greens or thick slices of taro.
• 7/F-8/F Phase 1, Causeway Bay Plaza 1, 489 Hennessy Road, Causeway Bay, +852 2577 3833. Also at Lisa House, 33 Nelson Street, Mongkok, +852 2396 0672; and Alliance Building, 133 Connaught Road Central, Sheung Wan, +852 2388 7488. About HK$150 (£12) per person
Sichuan
The cuisine of Sichuan province, south-west China, is best known for its ma la flavours – the numbing (ma) sensation that comes from Sichuan peppercorns, and spicy (la) from the many types of chillies – fresh, dried, preserved – that are used and made into sauces. But a good Sichuan meal won’t be one-dimensionally tongue burning; the judicious use of other seasonings such as soy sauce, salt, sugar, vinegar and sesame oil or paste help to balance the flavours.
Sichuan House is one of the newer Sichuan restaurants to open and the delicious food and excellent service has made it one of my favourites. Try the “mouth-watering chicken” (that’s the actual translation of the dish’s name), so called because it’s so good it will get your saliva glands going), poached fish or beef in hot chilli oil, and the mapo doufu (tofu in chili and bean sauce). End the meal with caramelised apple or banana fritters.
• 7/F M88, 2 Wellington Street, Central, +852 2521 6699, sichuanhouse.com.hk. About HK$250 (£20) per person
Hunan
The most obvious difference between food from Hunan province and that of nearby Sichuan is the near-absence of Sichuan peppercorns in the former. Most people know only of the spicy Hunan dishes, but the food can also be surprisingly light and delicate, or have an assertive smokiness from preserved meats. At Café Hunan, the innocuous-sounding stir-fried potatoes with hot and sour sauce proves to be the spiciest, while yin yang fish head – completely covered on one side with yellow chillies and on the other with red ones – looks incendiary but is actually relatively mild. Also try the stir-fried pork with Youxian dried bean curd, and stir-fried baby chicken.
• CKoon Wah Building, 420-424 Queen’s Road West, Sheung Wan, +852 2803 7177. Also at 1/F Wayson Commercial House, 68-70 Lockhart Road, Wan Chai, +852 2528 3699. About HK$150 (£12) per person
Fujian

Putien, Hong Kong
Putien, Hong Kong. Photograph: facebook.com/PUTIEN.RESTAURANT
As you’d expect from a coastal province, the cuisine of Fujian places an emphasis on seafood. The province, on the south-east coast, is quite fertile, and the temperature is mostly mild, which means many vegetables and fruits thrive there.
Putien (a variation on the spelling of the Fujian city of Putian) in Causeway Bay is the first Hong Kong branch of a Singapore-based chain. The so-called oyster omelette is more like oyster fritters, with lots of the small, plump bivalves in a light coating. Baked bamboo clams have a hint of Sichuan peppercorn, and are fresh and sweet. If you like innards and extremities, be sure to try the braised pig intestine and the fried pig’s trotters.
• 7/F Lee Theatre Plaza, 99 Percival Street, Causeway Bay, +852 2111 8080, putien.com About HK$200 (£16) per person
Yunnan
Yunnan province, in the far south-west of China, is famous for its air-dried ham, which is intense and salty, and its huge variety of mushrooms, including Chinese black truffles, porcini, morels and chanterelles. The province’s most famous dish is almost certainly crossing the bridge noodles, which, legend has it, got its name because a devoted wife brought the noodles across the bridge to where her husband-scholar was studying for exams. While the ingredients vary, the soup noodles should always have a thin layer of oil or fat floating on the surface, which keeps the broth hot. At Yunnan Rainbow, the dish is prepared tableside, with the raw ingredients and fine rice noodles poached in the broth. Other dishes to try are the chicken with garlic and soy sauce, dumplings with chilli oil, and any of the mushroom preparations.
• Yah Ying Building, 18 Shelter Street, Causeway Bay, +852 2881 8992. About HK$200 (£16) per person
Beijing
There’s more to Beijing cuisine than just Peking (the old name for the Chinese capital) duck. Beijing Home does serve that dish, but it also has much more humble offerings. My favourites are the snacks: Beijing-style pig skin (which is more like a cold jellied terrine), a salad with peppers, cucumber and bean curd skin, and – best of all – shredded tripe with mustard. Also good is the Beijing-style crisp lamb, and excellent dumplings with thick, chewy handmade wrappers and filled with scrambled egg and tomatoes.
• 7/F Island Beverley, 1 George Street, Causeway Bay, +852 2761 3300. About HK$125 (£10) per person
Xinxiang
Advertisement
Xinjiang is the most northwesterly province in China, bordered by Mongolia and several of the “Stans”. Because it is predominantly Muslim, beef, mutton and lamb are used more than pork, the most popular meat in other regions of China.
Islam Food in Kowloon City has been serving halal food in Hong Kong since the 1950s, and the walls of this tiny place are lined with photos of celebrities who have dined there. By far its most famous dish is the oddly-named veal goulash cakes, which are actually pan-fried buns stuffed with a juicy beef filling. I also like the curried lamb, beef or ox tongue, and the breads, which are good accompaniments to the saucier dishes.
• 1 Lung Kong Road, Kowloon City, +852 2382 2822, islamfood.com.hk. Also at 33-35 Tak Ku Ling Road, Kowloon City, +852 2382 1882. About HK$100 (£8) per person
Manchu
Many people think that rice is essential to all Chinese meals, but as you travel north, rice gives way to wheat and other grains. The flavours of Manchuria, in north-east China, are hearty and pungent. You probably won’t want to eat at Manchu Chinese Restaurant (which used to be known as Bistro Manchu, at the same address) if you have an important meeting the next day, because you’ll end up reeking of garlic. Try the pan-fried pork dumplings, spicy shredded potatoes, and eggplant with garlic, chilli and sesame oil. For meats, order the house special garlic chicken and the cumin lamb, with which you should have a side dish of pliable crepes, to use as a wrapper.
• 33 Elgin Street, SoHo, +852 2244 3998. About HK$250 (£20) per person
All prices are without drinks or the automatic 10% gratuity

Top 10 tips for healthy Caribbean cooking

Mother and daughter team, Monica and Lee Cudjoe founded Tan Rosie Foods in 2010 and create Caribbean concoctions inspired by family recipes from Carriacou in Grenada. Here they share their top tips for cooking healthy and authentic Caribbean cuisine at home...

1. Fire up the barbecue

Barbecuing is a very popular cooking method in the Caribbean and is a healthy alternative to frying as you omit most of the oil. Coat your lean meat, skinless chicken or pork in a jerk seasoning or a Caribbean rub for great flavour and barbecue to perfection. Wet weather keeping you indoors? Roast or grill for a similarly healthier result.

2. Make the most of meat with a marinade

We love to marinade our food in the Caribbean to make sure it's bursting with flavour. A good tasty marinade will give your food plenty of depth, avoiding the need for added fats like cream and butter for a good taste. For a Caribbean influenced, easy and healthy marinade, juice and zest a lime, grate some ginger, chop a Scotch bonnet chilli and combine with a little olive oil, salt and some Caribbean hot sauce. Use to marinade lean meats or salmon or alternatively use with chopped tropical fruits such as mango, pineapple and papaya for an excellent salsa.

3. DIY coconut milk

Coconut milk is a great way to add a creamy taste to Caribbean food but beware, it is fairly high in calories. Instead of using full-fat coconut milk, opt for the light or low fat versions, which taste just as good. Feel adventurous? Make your own by grating a fresh coconut and blending with water. Strain to remove the coconut pulp and add to curries, stews and more of your favourite Caribbean dishes for a healthier option.

4. Get a protein hit with beans and pulses

Beans and pulses are often used in Caribbean cooking and are added to soups, rice dishes and stews. When eaten with rice, traditional pulses such as kidney beans or pigeon peas provide you with a good dose of protein and all the essential amino acids your body needs. Protein is also reported to make you feel fuller for longer - meaning you are less likely to snack between meals.

5. The healthy secrets of the red snapper

You'll often find red snapper on the Caribbean menu - it's delicious and its health benefits are varied. Apart from being an excellent, low-fat source of protein, it provides almost your entire recommended daily amount of vitamin D. Serve a Caribbean citrus salad alongside for a hit of vitamin C.

6. Balance blood sugar with sweet potatoes

I love the versatility of sweet potatoes and often use them in a variety of dishes. They are particularly tasty baked with spring onions, the juice and zest of an orange, salt and pepper plus a squirt of extra virgin oil. Apart from being full of vitamins C, D and B6 and the minerals iron, magnesium and potassium, they release natural sugars slowly into the bloodstream, helping to ensure your body receives a balanced and regular source of energy.

7. Spice things up with a Scotch bonnet

The Scotch bonnet is native to the Caribbean and used to make hot sauces and spice up curries and stews. If you like it hot, chop a Scotch bonnet as this will release the potent heat while adding to a dish whole will add flavour but keep things cooler (though make sure you don't eat it!) Scotch bonnets contain vitamins A and C and are good sources of potassium.

8. Pineapple - a taste of paradise

This tropical fruit is synonymous with the Caribbean and reminds me of sitting on Paradise Beach in my native home in Carriacou, Grenada. A delicious and healthy dessert option is fresh pineapple sliced, drizzled with honey and a sprinkling of ground cinnamon then grilled and served with a dollop of low-fat crème fraiche.

9. Eat your greens

Callaloo is a green leafy vegetable found in the Caribbean that is used in the well-known soup of the same name in Trinidad and Tobago. It's a versatile veg and ideal for using in your own soups, stews and beyond as it's a great source of dietary fibre. If you struggle to find this super green, try spinach and kale as a great substitute.

10. Learn to love lean meat

Although not an obvious meat choice here in the UK, in the Caribbean, particularly Jamaica, goat is a popular option and used in popular dishes such as curried goat. Although it tastes 'meaty', goat is actually very lean - each 100g serving of raw goat meat only has 109 calories and is low in saturated fat, making it a great alternative to fatty red meats. Great for your heart and waistline. You can buy goat's meat from specialist suppliers across the UK.

Let Me Teach You How To Make Amazing Strawberry Milkshake

Strawberries have always been eye-catching fruits and a lot of people appreciate their taste at the same time. This is especially true in the time of strawberry season, most of the people got strawberry vegetation someplace in their lawn and they just enjoy picking them all up.

So, what could be much more fabulous to do with these freshly harvested ripe strawberries than making a milkshake? Perhaps there's absolutely nothing more nutritious and luscious! Strawberry milkshakes always soothes our warm summer season. Get recharged and invigorated by indulging into this amazing strawberry milkshake recipe for you!

What to prepare:

• 4 cups hulled strawberries
• 2 cups milk
• 4 cups strawberry ice cream
• 2teaspoons white sugar
• 2 cups ice cubes

Steps:

1. Start preparing your blender as well as all the stated ingredients.
2. Stir hulled strawberries, milk, ice cream, white sugar, as well as ice cubes into your blender. Mix for roughly 5 minutes or right up until mixture looks even and creamy.
3. Dispense in individual glasses and you may add one dollop or two of vanilla or strawberry ice cream prior to drinking the milkshake.
4. Shed a few fresh strawberries and then serve instantly.
5. Savor this cooler summer season!