Beetroot, strawberry and pineapple juice

Ever since I discovered that my local supermarket has strawberries at 1.5 euro for 500g, I have been a regular customer ;) Of course they don't taste as good as the 'real' stuff in June, even though for a few years now I've had an impression that strawberries are just not what they used to be... Still, I love them and I have not only been eating a lot of them, but also juicing them a lot. The idea to combine beetroots and strawberries in a juice started as a purely esthetic consideration about the colour I would get out of this mix. Well, the colour is fantastic, red with a bit of purple shades, but what's more important, the juice tastes great. Especially if you like the taste of beetroots, of course ;) In fact the beetroots taste is not very strong, very much overwhelmed by the strawberries and the pineapple, but if you 'hate' beetroots (like my husband ;), it might still be too much. I love it.

1 pineapple, peeled and chopped into chute fitting pieces

500g of strawberries, washed

500g of packed, pre-cooked beetroots
half a lime, peeled

Juice everything trying not to make too much beetroot juice mess ;)

Sundried tomatoes, basil and tofu quiche

400g silken tofu
375g firm tofu
10 sundried tomatoes (if you use the ones in olive oil, drain them first, if you use dried ones, put boiling water over them for a few minutes, then drain)
1 yellow pepper, cut in stripes
1 red onion, cut in wedges
1 can of artichoke hearts, drained and cut in halves
5-7 cloves of garlic
a bunch of basil
10 cherry tomatoes, cut in halves
a pack of puff pastry
pepper, salt, chili to taste
olive oil

Preheat the oven to 220°C. Place the yellow pepper and the red onion on a baking sheet coated with olive oil, roast them in the oven for about 10 min. At the same time, or when the vegetables are ready, bake the puff pastry for about 15 min, until it turns light brown.

In the meantime place the sundried tomatoes, silken tofu, half of the firm tofu, garlic, basil (leaving aside a few leaves) and two spoons of olive oil in a food processor and blend until smooth. Crumble the remaining half of the firm tofu into the mixture, add salt, pepper and chili to taste. Put the tofu filling into the pre-baked puff pastry bottom, arrange the cherry tomatoes, red onion, artichokes and yellow pepper on top. Bake for another 25-30 min. Garnish with the remaining basil leaves. Serve with a mixed greens salad (I used mixed greens, green olives, sunflower seeds, pumpkin seeds, olive oil and balsamic vinegar)

Strawberry and pineapple juice

I love strawberries and can never get enough of them. So when I came across the idea to use them for juice, I thought is was brilliant and I had to try it. I chose pineapple as the other main ingredient, as I thought this combination would give a great sweet and creamy juice. And it did. An addition of lime breaks the sweetness a bit and makes the juice fantastically refreshing.

I think the best recommendation for this recipe is my husband's reaction when he tasted it: Wow, this is for sure one of your masterpieces ;)

Strawberry and Pineapple Juice

1 pineapple, peeled and cut into chute fitting pieces
500g of strawberries, washed (I left the green leaves)
2 apples (Royal Gala)
1 lime, peeled

First juice the pineapple pieces and strawberries (pineapple, a few strawberries, pineapple again and so on), then the lime and finish with the apples. Enjoy!