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Posts Tagged ‘strawberries’

The other day, I stumbled upon a recipe for Strawberry Parfaits.

It took just one look and I knew I needed them in my life.

Definitely.

And really soon.

No doubt about it.

They looked scrumptious and refreshing and irresistible and… simply excellent.

If something in this big wide world can be referred to as  ‘perfection in a glass’ then it’s definitely this dessert.

Please, please, you have to make it.

It’s that last step you need to make to achieve true happiness.
 
 

This is what you need to prepare the little cuties.
 
 

1. First, in your food processor, crush the biscuits finely.

You know what?

I love my high-end gadgetry.

This lovely piece, for example,  is going on the market next fall.

I was really lucky to get it in advance.
 
 

These are the butter biscuits I’ve used.

Oh, how we love them – especially sandwiched with jam.

Just wanted to let you know…
 
 

Anyway, these are the biscuit crumbs.
 
 

2. Mix the crumbs with one tablespoon sugar…
 
 

3. … and 2 tablespoons melted butter.

You can use a fork to combine it all together.
 
 

4. Then, in the bowl of your electric mixer, mix the cream cheese, sour cream, sugar and almond extract.
 
 

5. In a separate bowl, whip the heavy cream until stiff peaks form.
 
 

6. Using a spatula, gently fold the cream cheese mixture with the whipped cream just until combined.
 
 

7. Slice the strawberries into a larger bowl, sprinkle them with a tablespoon of sugar and toss them around the bowl a little.
 
 

8. Then we are going to need four glasses.
 
 

9. Place about a tablespoon of the crumbs  in the bottom of your glasses.
 
 

10. Then layer some of the cheesecake filling, …
 
 

11. … then add some strawberries …
 
 

12. … and repeat this procedure once more.
 
 

13. Sprinkle the top with some more crumbs and garnish with strawberries and a mint leaf.
 
 

14. Refrigerate for about 1-2 hours before serving …
 
 

… which is exactly what I haven’t done.

Enjoy, dear friends.

This recipe makes about 4 1-cup (250 ml) glasses.

(The recipe was adapted from here.)
 

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Once, a few months ago, I used to be a normal girl.

A normal girl with a mild obsession with all things strawberry.

Then, one day, an evil force let me spot and learn a way how the strawberry smoothie can be prepared at home.

SINCE THEN, my life has never been the same.

SINCE THEN, a single day wouldn’t pass in my house without a rumbling sound of the blender and the strawberries flying left and right (mostly right, I guess).

SINCE THEN, my life has become one huge addiction.

The Strawberry Smoothie – my blessing and my curse.

To top it all, just when I thought the things couldn’t get any more serious, my boyfriend became a victim too.

It was yesterday when he asked me: “What do you think – how much of this is a person allowed to drink?”

I am not sure if I should show you this, but here’s the way to the most gorgeous drink of them all:
 
 

These are the ingriedents.

I usually use canned strawberries since I need to eliminate the seasonality factor.

BUT, you can definitely use fresh strawberries as well – in that case use about 1 pound (500 grams) of those and raise the amount of sugar to taste.
 
 

Welcome to my blender.

Beware of the flying objects, please!

1. Anyway, start by pouring the strawberries into the blender.
 
 

2. Add the yogurt, sugar and lemon juice.
 
 

3. Then try to find as much ice as possible.

The picture above is trying to point out that different shapes and sizes are perfectly all right.
 
 

4. Pulse a couple of times and that’s it.

Really, really easy.

I guess that’s another aspect which makes this whole thing so addictive.
 
 

Then, IMMEDIATELY, fill your glass, …
 
 

… drink it up and swoon for awhile.
 
 

Then wake up and have another glass.

And so on and so on…

Enjoy, dear friends.

(This recipe makes about 5 cups of a luscious beverage.)
 

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Have you ever invented a cake?

Not discovered.

Invented.

No?

Me neither.

Just until last week when I was sitting in my kitchen munching on my two all-time favorite delights – a bundt cake and a strawberry smoothie.

And that was when it happened.

That was when the idea struck me…

“What if… ?”

“What if I merged these two things so that they become one somehow?”

“What if it was possible?”

And right then – at that very precious moment – this strawberry cake was born.
 
 

I think my life is complete now.
 
 


These are the lovely ingredients that I used.
 
 

And these are canned strawberries.

I love the way they look and the way they taste.

It’s unbelievable how great the relationship between strawberries and light sugar syrup can become.

Yum!

Of course, you can use fresh strawberries, if you prefer those.
 
 

1. Throw the strawberries into the blender.
 

2. Add the cream cheese and the sugar (1 cup – 115 grams confectioner’s) and let all these ingredients dance around in perfect, happy and devoted harmony.

Sorry.

I got carried away for awhile.

What I mean is that you blend them together.
 
 

3. Then, in a separate bowl, whip the cream.
 

4. Pour the strawberry mixture into the whipped cream…
 
 

… and fold lightly.

(I used just half the amount of whipped cream I should have. So when you make this cake, your frosting will be much firmer.)
 

5. Place this heavenly frosting into the fridge for at least 1 hour.

The mixture will get firmer and much easier to work with.
 
 

6. Meanwhile, we can prepare the cake batter.

Start by placing two medium bowls in front of you.

Separate the eggs (the egg yolks into one bowl and the egg whites into the other).
 
 

7. This is the bowl with the egg yolks.

Pour in the sugar (1 1/4 cup – 250 grams) and the vegetable oil.
 
 

8. Combine the ingredients a little with a rubber spatula.
 

9. After that, mix with a hand mixer for about 3-5 minutes.
 
 

10. Then let the milk join the party and mix for another 3 minutes.

The oil and the milk will make the batter wonderfully moist.

And that is a great advantage in the world of cakes.

Many cakes would envy this one its gorgeous structure.

They might be writing their tiny petitions right now.
 
 

11. Add the flour and mix shortly.
 
 

12. Add the baking powder and give it all one short mix again.
 
 

13. Then, redirect your attention to the bowl containing the egg whites.

Whip them and fold them lightly into the yellow, egg-yolk mixture.
 
 

14. And here we go – the greased and floured 9-inch (23 cm) spring-form pan meets the heavenly batter.

They like each other.

I can tell by the first look.
 
 

15. Bake at 350 degrees F (175 degrees C) for 45 minutes (or until a toothpick inserted into the center of the cake comes out clean).
 
 

Hello baby.

I like you.

Very much.
 
 

16. Place the cake (still in the pan) onto a cooling rack and let cool for about 30 minutes.
 

17. Then remove it from the pan and – AND (!) this is a great trick which keeps amazing me time after time – INVERT the cake.

If you’ve  ever wondered – like I did for majority of my life – how some cakes can be so perfectly even on top, then this how (or at least one of the ways how).

Just try it.

You’ll be truly amazed.
 

18. Let the cake cool completely (this is very important – otherwise the heat could melt the frosting).
 

19. Using a knife, cut the cake into three layers.
 
 

20. Place one layer onto a serving platter.
 

21. Spread the cake layer with a layer of frosting.
 

22. Place another layer on top of the frosting and continue to frost and stack the cake layers.
 
 

23. Frost the top and the sides of the cake and garnish it with some strawberries.

Then cut one slice, close your eyes and enjoy a very special, overwhelming experience.

And this is the end of the love story called ‘How Bundt Cake met Smoothie’.

It is a very happy story.

(This cake should be stored in the fridge.)
 

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strawberry-dumplings-recipe

OK, the first plan today was to make plum dumplings, because I had some plums in the fridge from our last visit to my parents’.  As I was gathering the ingredients I opened the fridge and, to my surprise, the plums were gone.

My boyfriend, though he had been informed about my plans with them, just did what felt right for him last night.

What can you say?

Let’s make strawberry dumplings!

And good they were!

~~~

These are the ingredients.

To make the dough you need:

4 larger potatoes

1/2 tsp salt

1 tbsp butter, softened

2 eggs, beaten

1 cup (130 grams) all-purpose flour, or as needed

To fill the dumplings you need:

about 20 fresh or canned strawberries, cut in halves

sugar

And to cover the dumplings you need:

1/2 cup (115 grams) butter, melted

1/2 cup (100 grams) white sugar

1 cup (120 grams) bread crumbs (I used grind corn flakes)

~~~

This is how it was all put together:

strawberry-dumpling-boiling-potatoes

1. Clean the potatoes thoroughly and place them into a pot with enough water to cover.

Bring them to a boil and cook until tender. It should take about 35 minutes.

Then drain and let cool.

When potatoes are cool enough to handle, peel and mash them. Set aside to cool.

2. In a large bowl, mix together the prepared potatoes, salt, eggs and flour until well blended.

If the dough is still wet and very sticky you can add more flour. But be careful not to add too much because then the dough gets too tough and we don’t want that.

Turn the dough out onto a floured surface and knead until smooth.

strawberry-dumplings-II

3. On a well floured surface roll out the dough to 1/4 inch (0,6 cm) thickness.

Cut the dough into even squares of about 2 1/3 inches (6 cm).

You can put 1/2 tsp sugar on each square (that is optional, but if you use fresh fruit, it is fine to use the sugar, because the fresh fruit is not so sweet).

But look at me!

I used canned (quite sweet) strawberries but still had put the little heap of sugar onto each square.

Somebody likes it sweet!

And then place a strawberry half on the top .

strawberry-dumplings-III

4. Bring the corners around to the top, …

strawberry-dumplings-IV

… pinch together all the seams to seal and form a nice neat dumpling.

strawberry-dumplings

5. Melt the remaining 1/2 cup (115 grams) of butter in a pan over medium heat. Stir in bread crumbs and 1/2 cup (100 grams) of sugar. Continue to cook and stir until browned.

strawberry-dumplings-VI

6. Bring a large pot of water to a slow boil. Place about 6 dumplings into the water at a time. Once they float to the surface (sometimes I have to help them, because they get stuck on the bottom), continue to cook them for about 5 more minutes. Transfer cooked dumplings to a bowl.

strawberry dumplings-I

7. Roll warm dumplings in the mixture until covered.

These dumplings can be filled with many other fruits like plums, apricots or anything else you dare to put in them.

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