Last weekend we tried our hands at a fun little cooking activity with a rather satisfying payout!
The kids (with appropriate supervision) made a super easy 3 ingredient strawberry preserve that got slathered on buttery toast at the end! uuummmYUM!
- Strawberries, chopped
- Lemon Juice, a few tablespoons
- Sugar or Jaggery
Ratio of strawberries to sugar/jaggery: 2:1
- In a saucepan, throw in the diced strawberries and sugar
- Leave on sim until nice and pulpy
- Keep stirring until the desired consistency is achieved
- Add the lime juice after it cools down a bit
- Store away in a sterile glass jar
Enjoy on buttered toast, chapatis, yoghurt, crackers etc.
We’re tripping on Strawberries as one would notice with all my recent posts. So here’s another addition to the list. The Strawberry Coulis Cupcakes.
My heart sinks a little as I make these since we’re at the tail end of the season, but what a way to end it! They make a perfect post nap snack for T and since there is sugar in the coulis already I’ve gone easy with it in the cup cakes. It’s all about the flavour in this one!
Ingredients for the coulis:
- 200g strawberries, hulled and halved
- 150g castor sugar
- 75ml of water
- Few drops of vanilla extract
- Bring the water and caster sugar to the boil, stirring to dissolve the sugar
- Add the hulled and halved strawberries and cook for 4-5 minutes until the mixture starts to thicken a little and you are able to squash the strawberries
- Add in the vanilla essence/paste
- Let it cool and set aside
Ingredients for the cup cake:
- 1 cup All purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 cup castor sugar
- 1 cup softened butter
- 2 eggs
- 1/2 cup milk, room temperature
- 1 teaspoon Vanilla extract
- Strawberry Coulis
- Preheat oven to 400 degrees F (200 degrees C). Grease cupcake mould.
- Sift the flour and baking powder into a medium bowl and set aside
- Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time mixing thoroughly with each addition. Slowly stir the flour mixture in with the butter, sugar, and eggs. Beat in the milk and vanilla until the batter is smooth. Pour the batter into the prepared moulds
- Add the Strawberry Coulis to this and gently fold into the mix. Careful not to over do it
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
- Serve when cool
Tip: Could be served with some whipped cream
Sponge cake recipe courtesy: http://www.allrecipes.com