Ideas | 5 ways to enjoy strawberries even when they are gone!

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If you have read my last post about berry jams, you already know my love for berries…but guess which one I like the most….. yes, strawberries!

I like strawberries to the extent that I can eat them in any form at any time of the day in any season.. ❀

So obviously, I want to enjoy strawberries some way or the other even when they are gone… I can’t wait for another season.. I can’t!

I have come up with 5 ways to do just that –

Sun dried strawberries –

This one is the simplest one.. cut strawberries in quarters and let them dry in the Sun. Make sure you spread the pieces in one layer and use metal tray or ceramic tray/plate to dry your strawberries. Avoid using any plastic..

Strawberry dust –

Ever since I read about freezer dried strawberries and make strawberry dust out of it, I wanted to make my own batch! The only difference, I dried my strawberries in the Sun rather than in the freezer. So, just cut the strawberries in smaller pieces, let then dry completely for 2-3 days in the Sun and make them into powder using a mixer-grinder! The dust is not very pleasing to taste but you can tint your frostings or even make strawberry sugar by adding this dust to powdered sugar which can then be sprinkled on your favorite cookies or made into strawberry glaze! The possibilities are endless. 😊

IMG_2229Strawberry jam-

My last post!

Strawberry purΓ¨ –

even more simple… blitz the strawberries in a blender, add powdered sugar if you want; I did not add any. Store in the freezer in a freezer-safe container securing tightly with the lid. Whenever you want to use this, remove from freezer and keep in the fridge for a couple of hours and use in the recipe as needed. Return the remaining quantity to the freezer immediately.

Strawberry chips –

Umm, you can’t really eat them just like that but they would surely make for a nice topper on cupcake, chocolate moose or even panna cotta! Look at these beauties –

These are simple ways to lengthen the strawberry season a bit more… enjoy strawberries for a longer time with minimal efforts.

Do share your thoughts, comments, suggestions! I love to hear back from you. πŸ™‚

Happy cooking ~

Prajakta

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Back to Blogging – Strawberry-pom-pistachio smoothie

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Vadodara – the new city we will now call our home! We were back on Sunday from our short trip to our hometown Pune. As I mentioned in my last post, we were due moving our household to Vadodara, and we just moved! Few days before heading to Pune, I made this strawberry-pomegranate-pistachio smoothie for breakfast. So the first thing I wanted to do (apart from unpacking) was to post this smoothie recipe.

Its light and refreshing on your taste buds and yet stomach-feeling. Plus, its a quick one to pull together. The only time consuming part – if you don’t know the quick-tricks is removing pomegranate kernels. Done that, this smoothie comes together in a jiffy. I spent hardly 10 minutes in making this, another 5 minutes in gulping it down and 45 minutes in photographing the beauty! πŸ˜‰

I have named her ‘Pink Beauty’! πŸ™‚

What are you waiting for? Go make this fast…

Here is what you will need ~

  1. 6-8 Strawberries – cleaned, stems removed, and cut into chunks
  2. Kernels of half pomegranate – making sure piths are removed
  3. 1 cup milk
  4. 1 tbsp cream from top of the milk*
  5. 5-6 unsalted pistachios – slightly roasted
  6. 1 tsp flax seeds
  7. 1 tsp honey (this smoothie is only mildly sweet, add more honey if you prefer it to be more sweet)
  8. 3-4 mint leaves, torn with hands
  9. Juice of half a lemon

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Instructions ~

  1. Puree strawberries in a blender, this is to make sure there are no larger pieces of strawberries in your smoothie. Now add remaining ingredients except lemon juice and blend until smooth. Lastly, add lemon juice and pulse for few seconds.
  2. Pour in your favorite glass and enjoy!

This recipe makes 2 individual servings or one huge serving.

As always, let me know if you make my recipes and like them. You can share your feedback here on the blog or Kesariyaa’s social media platforms.

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* In India, it is a daily practice to boil the milk, cool it down and then gather the cream on top of the boiled milk. This cream usually makes its way to homemade ghee (clarified butter). You can use low fat cream here as well.

Happy cooking,

Prajakta

Cooking | Beat the heat #1 – Watermelon popsicles

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Summer is here with full swing and so are the summer fruits! What better way to beat the heat than to enjoy these luscious fruits in all possible ways?

Here is presenting to you, the 1st in the series #beattheheat – watermelon popsicles! These are not only made of watermelon but they look like a wedge of watermelon on the stick… πŸ™‚

Popsicles bring such amazing childhood memories for me! I spent my childhood in a small town. We had very few ice cream shops and eating ice cream every fortnight during summer was kinda ritual, though only after our annual exams are over!

But, there was no shortage of what we used to call “ice fruits”… there was one vendor who will come daily between 3 pm to 5 pm and I and my sister along with our cousins and friends would eagerly await his call. I still vividly remember that call which used to sound like “iceproooot”! πŸ™‚ The treats he used to carry in his small cart were truly “iced” fruit juice with hardly any additional sugar and no artificial colors or any preservatives at all.

This watermelon popsicle (and few other upcoming recipes) are my visits to those bygone summer vacations! I hope you make these and enjoy as much as we did! Do let me know in the comments or on Facebook, if you make these beauties. πŸ™‚

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Here is what you will need –

  1. watermelon – 1 cup, cut in chunks and seeds removed
  2. milk – 2 tablespoons
  3. powdered sugar – approximately 1 tablespoon
  4. juice of 1 lemon
  5. mint leaves – handful
  6. black sesame seeds – 1 teaspoon

Here is how I made these –

  1. Place the watermelon chunks (seeds removed) in the blender. Pour half of the line juice and blend till smooth. Pass through a sieve to get rid of any big pieces.
  2. Pour the watermelon puree in the popsicle mold to 2/3rd.
  3. Keep in the freezer till it starts to freeze. Now remove from the freezer and add a pinch of black sesame seeds. With the help of a toothpick or the popsicle stick try to move the sesame seeds to the bottom and sides of the popsicle mold. Return the molds to the freezer and freeze for about 2 hours. Again, remove the molds and insert the popsicle sticks in the center of each mold. Return to the freezer to completely freeze the popsicles.
  4. Now, prepare the milk mixture. Add the powdered sugar to the milk and mix thoroughly. Bring out the popsicle molds and pour the milk mixture on the watermelon layer. Make sure the that the watermelon layer is completely frozen before you pour the milk or the two layers will mix together and you will not get the white pith-like layer. Pour milk mixture as much to create a layer of approximatelu 1 cm. Once the milk mixture is poured, return the molds to the freezer until the milk layer is completely frozen.
  5. Lastly, prepare the green layer. Add the mint leaves and remaining lemon juice in a blender and blend till smooth. Its OK if you are not able to blend the leaves into a fine paste! Now, bring out the molds from the freezer and pour a 2 teaspoons of mint mixture in each mold. Freeze the molds until this last layer is frozen and the popsicles are ready.
  6. To remove the popsicle from the mold, simply immerse the mold in a bowl of tap water making sure that the water does not enter the mold. Remove the popsicles and eat immediately!

This recipe makes 6 popsicles with a small aluminium mold. The number of popsicles may vary depending on the mold you are using. Also, the exact amout of liquid needed to create separate layer will depend on the size of your mold, just eyeball the quantities and you should be good to go.

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I know there is still time to summer vacations, and currently many of the momsΒ  – not the kids πŸ˜‰ out there will be having exam fever, but do try these, I guarantee that you will not regret!

Happy cooking,

Prajakta