All Entries Tagged With: "Strawberry"
Strawberry Banana Cream
Besides the Beef Tacos with Salsa and Guacamole, Blanca also prepared a dessert for the South Arm Community Kitchen. It is called Fresas and Platanos con Crema which translated to Strawberry and Banana in Cream.
Strawberry and Banana Cream is so simple to prepare and yet it’s so delicious. This is a great item for potluck.
Ingredient
- strawberries, cut into quarters
- few bananas, sliced
- chopped pecans
- condensed milk (you may substitute half with yogurt if you do not want it too sweet)
Instructions
Just combine all ingredients in a large bowl and toss to mix well. Love the sweetness of the fresh fruits and the crunchiness from the pecans.
Dr. Oetker Jam Express
It’s strawberry season. Ben brought home a 4lb pack one day after work as he found a good deal at the groceries store, $4.98 for 4 lbs. Ben usually does not do groceries shopping. It just happened that he was looking for some stationery in the Real Canadian Superstore and saw the good deal.
With so much strawberries, I quickly check my pantry and found a pack of Dr. Oetker Jam Express Gelling Powder which I bought a couple of months ago. I wanted to make some blueberries jam but do not get down to do it. So, this is just great for making strawberry jam.
I like Dr. Oetker Jam Express Gelling Powder for it’s simplicity to use and no additional sugar is required. You can use it to make jam from various fruit like raspberry, blueberry, blackberry and other fruits or blends. If you use defrosted frozen fruit, include the juice which will enhance the flavour and recipe only requires 1 3/4 cup of chopped defrosted frozen fruit.
Nothing beats some freshly home-made strawberry jam on a toast.
Ingredients
- 3 cups fresh chopped strawberries, about 400g/1 lb
- 1 package of 200g Dr. Oetker Jam Express
- Two 250ml washed, rinsed and dried jam jars with sealing lids
Phyllo Cup
Minoo demonstrated a dessert made with phyllo dough in the South Arm Community Kitchen. It was an eye opener for some of the members of the South Arm Community Kitchen as they have never use a phyllo dough before. The dessert Minoo made is called Phyllo Cup.
The Phyllo Cup can be filled with various fillings. Minoo choosed to fill the Phyllo Cup with honey filling with berries. Other alternatives are lemon cheesecake filling and espresso coconut macadamia filings.
The Phyllo Cup is very crunchy and light. You really need a plate to eat this Phyllo Cup as the crumbs keep falling off the Phyllo Cup when you bite into it and you can hear the crunch every bite.
Ingredients
- 8 sheets frozen Phyllo dough, thawed
- 4 teaspoons sugar
- butter & milk to brush on the dough or you may just use Pam spray
Filling
- 3 oz softened cream cheese
- 2 to 3 tablespoons honey
- 1/2 cup whipping cream
- one teaspoon vanilla extract
- fresh strawberries or other berries
Strawberry Freezer Jam
Karen showed us how to make this beautiful Strawberry Freezer Jam. Summer is the time where we get all the delicious, nutritious and antioxidant laden berries and what better than preserving them in freezer jam for enjoyment all year round.
The Freezer Jam can be refrigerated for up to 3 weeks or freeze for up to 8 months.
This is a no-cook freezer jam using light pectin crystals. The freezer jam pectin requires less than half the sugar used in freezer spreads made with regular pectins.
Ingredients
- 8 cups (2L) strawberries (about 2 lbs), hulled
- 1 box (49g) light pectin crystals
- 3 1/4 cups (800ml) granulated sugar
Do not use overripen strawberries for making freezer jam. This is due to the need for the acidity in the strawberries to react with the sugar and pectin to form the jam.
Click on the link below for the instructions.
Strawberry Swiss Roll
This blog is for Hok who had asked for the Swiss Roll recipe as seen in the Richmond Community Kitchen Summer Open House entry some time ago. I spoke to Andrea, who came from Germany, about this and she demonstrated the recipe a couple of weeks ago at the South Arm Community Kitchen.
The last time she made it, it was a Mango Swiss Roll. She made a slight change this time and used strawberries instead. The cake is made from simple eggs and sugar while the filling is made of whipping cream and strawberries.
Preparing the ingredients are very simple. The trick is with rolling the delicate cake up. It takes quite a bit of practice to get it right because it tears easily if you’re not careful. You should give this a try.
Ingredients
- 4 eggs
- 1/2 cup sugar
- 2 teaspoons sugar or vanilla sugar
- 1/2 cup flour
- 1 cup whipping cream
- 2 cups strawberries
U-Pick Strawberries
June is the season for strawberries in Vancouver. Nothing beats freshly picked strawberries from the farm. Arkensen loves strawberries and who can resist such sweet and juicy berries.
Strawberry is small plant of the rose family. Strawberries are not really “berries” or fruit in the botanical sense. The real fruit of the strawberry is the strawberry seeds on the outside of the strawberry or properly called “achenes”. The berry is actually the enlarged receptacle and is not reproductive material. That’s why strawberry has to be picked at full ripeness because they cant ripen once picked.
We live very near to some farm lands and the sign for U-Pick Strawberries was up last week.
Here is a list of U-Pick Strawberries farms in Richmond:
- G.J. Farms at 11300 No.4 Road; 604-726-4614
- Bob Featherstone Farm at #4 Road south of Steveston Hwy.; 604-594-9518
- W&A Farms at 17771 Westminster Hwy.; 604-278-5667 (www.wafarms.ca)
The U-Pick farm was opened on last Saturday. I went there around 10:00 a.m. and there were a crowd already.
The strawberries here are smaller but much sweeter than those imported from the United States which are commonly found in the groceries stores. Moreover, the labour of picking the berries makes them much sweeter.
I picked a full bucket of strawberries that morning.
It only costs $1 for a pound and my full bucket costs $3.50.
I went back to the farm on Tuesday morning and it was closed already. I should have picked more on that day.
