Summer might decide not to arrive on this island this year but I refuse to be put off.
I have been making ice cream. If I have to eat it in the rain with 15C degrees out there, then so be it!

300g strawberries
100g sugar
2 tbsp Framboise

For custard
400ml whole milk
200ml double cream
pinch of salt
1 vanilla pod
4 egg yolks
120g sugar

Slice strawberries into a bowl and sprinkle with sugar and liqueur. Leave to infuse for a few hours.

For the custard, pour milk and cream into a saucepan, add salt and vanilla and cook over a low heat. Whisk egg yolks with sugar.
When milk is about to start to boil, lift from the heat and trickle some milk over the egg yolks. Keep whisking and adding the milk. Heat the mixture over a waterbath until it starts to thicken, whisking all the time. When it coats the back of a spoon, lift off the heat, cover and let cool.

Mash the strawberries using a fork. It's okay to leave some chunks in there.
Pour the custard into an ice cream machine and chill until just about ready, then mix with the strawberries.
If you don't have a machine, then just skip this step, it will be fine.
Fill popsicle moulds with streaky ice cream.
Pop in the wooden sticks and chill in the freezer.
Blood orange and strawberry mousse tartlets

Just something that I quickly put together when blood oranges were in season.
Puff pastry. Simple strawberry mousse made with frozen strawberry purée and whipped cream. Lightly caramelised blood orange slices on top.

Spring is here and so is my sandwich cake.
It was actually news to me that there are people out there that find sandwich cakes  funny. Umm.. it's like a giant well-organised sarnie that has been fancied up a bit.

Smoked chicken and rocket smörgåstårta.
Serves 6 to 8

20 slices of toast

Chicken filling
260g smoked chicken (roast chicken works just as good)
3 tbsp mayonnaise
3 tbsp Caesar salad dressing (yes, the creamy stuff from a jar)
3 tbsp sour cream

Rocket filling
two big handfuls of rocket
a sprig of basil
200g spreadable cheese
35g butter

20g butter
Leafy salad mix
Cheese-filled ham rolls
Finely chopped herbs (frozen ones are good too)

Start by making the fillings.
To make the chicken filling, simply process the chicken in a food processor together with mayonnaise, sour cream and Caesar sauce to a homogeneous paste.

To make the rocket filling, bring butter to room temperature and blanch rocket and herbs in boiling water for a minute, refreshing in cold water. When cooled, lift out of the water, squeeze dry and place into a food processor with the cheese. In another bowl, cream the butter. When the herb and cheese mixture is pureed, add it to the butter, bit by bit. Taste to see if it needs salt or pepper (some cheeses are salty whereas others are not).

Divide the toast into five piles, all consisting of four slices. Cut the slices into triangles. Take eight triangles, arrange as a pinwheel, trimming the outer tips, to make a circle. That is one layer.
I seem to prefer round cakes.

Place the first layer of toast on a platter, spread with one third of the chicken filling and top with another layer of toast. Now spread these with one third of the rocket filling. The filling should be thicker than what you'd normally put on your sandwich.
Continue to stack and spread until you run out of toast but should be left with one third of rocket filling (the last third of chicken filling goes on top). Mix the last third of rocket filling with the 20g of butter (to make it firmer) and stick in the fridge for about 15 minutes. Then use it to cover the sides of the cake all over with rocket butter. Sprinkle with finely chopped herbs.

Just before serving, cover the top with salad leaves and ham rolls.