It’s winter and would you like to have some….
I think Smoothie of any fruit or flavour is one drink which can be consumed in all seasons; the best part is that you can even drink it at room temperature. This is my third post this month with strawberries and some how I don’t seem to get enough of them this winter.I seem to enjoy them more in the morning and it does make my day 🙂
1 cup pumpkin purée (boiled & blended to a fine paste)
2 cups strawberries
1cup vanilla or plain yogurt
1tsp cinnamon powder
2tbs sugar (add more if you like yours sweeter)
some cinnamon powder for dusting & strawberry for garnish
Blend all the ingredients in a blender with some ice if you prefer. I like my strawberries to be huge chunks of pieces; you can blend them however you like.Serve cold or at room temperature in individual glasses, garnished with some strawberries and dusted cinnamon powder.Serves 2.
My tastebuds: Pumpkin gives it a nice smooth texture and I like the mix of pumpkin, strawberry and cinnamon.
Like I said in my previous post, you will be seeing a lot more strawberry recipes this season. For starters, why not start the day with some delicious strawberry pancakes. I found this recipe on Chefinyou and instantly wanted to try them out.I do agree with DK’s recipe of strawberry pancake: Normal pancakes with some strawberry syrup drizzled on top! Naaah, not my thing at all! When I say Strawberry Pancake, I imagine biting into some berries inside my pancakes, not just outside and certainly not like a syrup alone! Wow! This really tempted me try the pancakes.
Chef Christian Faure, M.O.F (Master Craftsman of France), was recently in Mumbai and I happen to stumble upon a very handy tip for strawberries: he says that if strawberries are placed in the sun for 10 minutes; the warmth helps out to bring the flavour of the fruit. I haven’t tried it though but would love to hear from you if you noticed any change 🙂
1 1/2 cup all purpose flour
2 egg whites
1 cup milk
1tsp baking powder
1tsp vanilla extract
maple syrup/honey, powdered sugar & some strawberries to serve
Mix the dry ingredients in a bowl and keep it aside.
Take the wet ingredients in another bowl and mix well. Slice thin slices of strawberries.
Mix both the wet and the dry ingredients together slowly. Add the sliced strawberries and stir very gently.
Grease the skillet lightly, and drop about 1/4 cup of the mixture. Spread it lightly.You will see bubbles popping on the surface and will also see the edges done. It’s time for you to flip the pancakes with the help of a spatula and cook the other side as well.
Serve your hot pancakes with maple or honey or strawberry syrup, powdered sugar and some sliced or whole strawberries. I got about 4 pancakes.
My tastebuds: It definitely made my day and added a sweet fragrance to my morning.
This is my submission to Blog Bites 9:The Holiday Buffet, hosted by One Hot Stove.
Strawberries are in season!!! I love strawberries for it’s sweet flavour and it’s gorgeous colour .You will definitely be seeing a lot more posts from me this strawberry season.
Since they are very perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries’ texture and flavour.
This salad is the easiest salad that I’ve ever tried and it’s not only tasty but also gorgeous looking too.
20 big sized leaves, washed, patted dry
20 pieces strawberries cut in halves (fresh or frozen)
ricotta cheese for garnish (I used home-made)
for the dressing
2tbs olive oil
1tbs red wine vinegar
1tsp lime juice
1tsp cinnamon powder
salt to taste
Mix all the ingredients for the dressing and refrigerate it for an hour before serving.
Break spinach leaves into desired sizes and place them in a serving plate or a salad bowl. Arrange the strawberries and ricotta cheese on the bed of spinach if using individual plates or just toss all of them together in a salad bowl. Drizzle it with the prepared dressing and serve at room temperature. Serves 2.
My tastebuds: It’s a great combination and the flavours blend in perfectly. A must try this strawberry season!
Tip: Dry cottage cheese may be substituted for ricotta, but the flavour will be milder and a bit saltier. You may wish to smooth the cottage cheese by putting it through a blender with 1tbs skim milk.
This is my submission to this week’s Souper Sundays, hosted by Kahakai Kitchen, to Gulten-Free Holiday, hosted by The Whole Gang, to this month’s Only Greens, hosted by Sara’s Corner and Foodelicious and to Hearth and Soul, hosted by Girlichef.