Tampilkan postingan dengan label strawberry. Tampilkan semua postingan
Tampilkan postingan dengan label strawberry. Tampilkan semua postingan
Selasa, 20 Mei 2014
Strawberry colada
Strawberry colada
Ingredients
- Frozen strawberry 1 cup
- Coconut milk powder 3 tbsp
- Pineapple juice 1 cup
- Sugar 2 tbsp
- Ice cubes 1 cup
- Desiccated coconut 1 tbsp
- Vanilla ice cream 2 scoops
- Strawberry essence 2 to 3 drops
Method
- Blend altogether serves immediately.
Minggu, 09 Februari 2014
Strawberry Tarts
It may not look much like summer outside, but Strawberry Tarts are very much part of a British summer. When I saw that Summer Berries was the theme for the June Tea Time Treats challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked, I decided to have a go at making them myself. As a bonus, strawberries are the One Ingredient for the One Ingredient challenge run by Laura, How to Cook Good Food and her co-host Nazima, Working London Mummy who is hosting this month.
Strawberry Tarts (makes 8)
1 sheet ready rolled puff pastry
Punnet of strawberries
2tbsp strawberry jam
1 egg white
1tbsp caster sugar
For the creme patisserie
2 egg yolks
50g caster sugar
15g cornflour
175ml milk
1tsp vanilla extract
15g butter
1. Using a large pastry cutter, cut out 8 circles of puff pastry. Using a small cutter, mark the centre (do not cut all the way through.)
2. Place the circles on a piece of baking parchment on a baking tray, brush with egg white and sprinkle with caster sugar.
3. Bake at 220C for about 10 minutes until risen and golden. Leave to cool.
4. Make the creme patisserie: Beat the egg yolks with the sugar until it becomes pale and fluffy, add the cornflour and mix thoroughly.
5. Heat the milk in a pan until nearly boiling, pour slowly over the egg mixture beating all the time, return the mixture to the pan and add the vanilla extract.
6. Heat gently until it comes to the boil, continue to cook for 2 minutes until it has thickened, add a knob of butter to add a little gloss to the sauce.
7. Pour into a bowl (if you have any lumps, you can sieve it into the bowl), cover with cling film and chill.
8. Sieve the jam to make a smooth glaze.
To assemble:
1. Carefully cut the centre circle out of the baked pastry circles and remove the centre of the shell.
2. Put a teaspoon of jam in the bottom of each of the cases.
3. Add 3 tsp of creme patisserie into the case.
4. Place a large strawberry on top of the creme patisserie.
5. Spoon over more strawberry glaze.
6. Slice a strawberry into a fan (optional)
I know puff pastry isnt traditional for strawberry tarts, but it worked really well adding a lovely light, sweet crunch to the strawberry and creme patisserie.
If you want an even easier way to make these tarts, buy some vol-au-vent cases, which is effectively what I made, use a high quality ready made chilled vanilla custard, you could knock these up in no time at all.
Sabtu, 08 Februari 2014
EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM
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| How wonderful it is to wake up to toast spread with your very own homemade rhubarb n strawberry jam on those cold winter days... |
Prep: 15 mins. |
Cook: 20 mins.
Posted by Sandra
INGREDIENTS
5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)
METHOD
Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.
In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.
The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.
Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!
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Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.
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