Showing posts with label strawberry. Show all posts
Showing posts with label strawberry. Show all posts
Thursday, March 27, 2014
Strawberry Banana Muffins
 |
| Ripe strawberries make sweet and tender muffins. |
My latest vegan muffin recipe is a tender, fragrant strawberry banana treat. And they just so happen to be wheat-free, dairy-free and egg-free.
June is sexy gorgeous here in northern New Mexico. The sun is just the right amount of hot. The sky is flawless cobalt blue. The morning shade is deliciously cool. The mockingbirds sing their magic in the junipers. And the strawberries at the market are drop dead ripe. If fruit is love, it must be a strawberry- red and juicy and flirtatious.
And if I was so inclined I would wax voluptuous, like a cheap romance novel. I would detail every lip licking moment in my big strawberry love. How I crush and whip them into smoothies. Churn them into dairy-free sherbet. Bake them into golden scones. Macerate them in orange infused liqueur. And stir them slowly into sticky banana muffin batter.
In fact, I would flaunt my muffins.
Read more + get the recipe >> 
Thursday, March 20, 2014
SANDRAS FROZEN BANANA STRAWBERRY SMOOTHIE
 |
| A perfect marriage of fruit makes up this very satisfying and refreshing smoothie... |
Prep: 3 Mins.
Posted by Sandra
INGREDIENTS
1 *frozen and peeled banana, cut into 4 pieces
2/3 cup milk
1 (8 oz. container) strawberry yogurt
-- A straw
METHOD
Pour all ingredients into a blender, and puree for 1 minute until smooth, and serve. – enjoy!
~~~~~~~~~~~~~
*Tip: I freeze peeled, ripe bananas that Ive cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed
Monday, March 3, 2014
Chocolate Strawberry Smoothie Vegan Dairy Free
 |
| Chocolate and strawberries - antioxidant power. |
On a detox kick but craving something fabulous? Have I got a seductive and sexy smoothie recipe for you. If you love chocolate dipped strawberries, this dairy-free breakfast treat has your name on it. Rich in antioxidants (organic cocoa powder
anyone?) and dairy-free to boot, this vegan breakfast tastes more like dessert than the robust boost of protein that it is.
Sip it like the goddess you are. Feel fabulous.
anyone?) and dairy-free to boot, this vegan breakfast tastes more like dessert than the robust boost of protein that it is. Sip it like the goddess you are. Feel fabulous.
Sunday, February 16, 2014
Easy Strawberry Blueberry Tea Cake
Yesterday, I had the 3rd edition of my bread baking workshop - Breaking Bread. We made a rocket-basil-yellow cherry tomato pizza from scratch. Fluffy golden Mumbai pav was served with bhaaji. The cinnamon rolls we made today were turned extra special by adding raisins and orange zest soaked in brandy to the cinnamon-sugar mix. To add to the party we also made a little pull apart loaf using the left over dough spread with chocolate paste- which came out all ooey, gooey and chocolatey and made all the ladies go OOOOH The last one in the bread party was a braided bread dressed with sesame seeds.
The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and Im a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3 After 4 hours of talking, kneading, baking and walking to and from the oven - Im invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.
Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me do something useful now. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up. But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, Ive found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I dont feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.Try this while the strawberries are in season. If you dont find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and beautiful.
And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.
Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings
Ingredients
1/2 cup maida
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
2 tbsp yogurt
2 tbsp cooking oil (neutral tasting like sunflower oil)
1/2 cup powdered jaggery
1/4 cup sugar
2 drops orange oil extract or 1 tsp vanilla extract
3-4 tbsp milk
1 cup finely chopped strawberries
1/2 cup fresh or frozen blueberries
Icing sugar to dust over the top (optional)
Directions
Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
Into a large bowl, sieve the dry ingredients. Keep aside.
In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
Scrape out the batter into the lined baking tin.
Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids lunchboxes.
Shopping guide:
Organic powdered jaggery: Namdharis
Frozen blueberries: Delissh brand from Auchan (formerly Spar)
Read More..
 |
| Facebook Album: Photos from Breaking Bread -2 |
The best part of the afternoon for me was one of the participants telling me that the pizza was as good as the Toscano pizza and Im a big fan of Toscano, they serve the best pizza in Whitefield. Photos of Breaking Bread-3 After 4 hours of talking, kneading, baking and walking to and from the oven - Im invariably wrung-out tired and want to retire into a cave and snooze the whole of Sunday. But rarely does that happen.
Today, I ended up waking earlier than usual. Early coffee, early breakfast, early lunch and suddenly the day loomed in front of me as though telling me do something useful now. After 3 rounds of doing dishes, cleaning up the kitchen, crazy people like me add another chore to the routine like baking, messing up 3 bowls and adding to the washing up. But fact is, baking rarely feels like a chore. Strawberries are in season. And have I told you, Ive found the perfect brand of frozen blueberries (see resource section in the end). And since the cake is mostly sweetened using organic powdered jaggery, I dont feel too guilty about my son coming to the kitchen for multiple servings as a Sunday treat.Try this while the strawberries are in season. If you dont find blueberries, use any other mushy fruit like figs, which are also very much in season. It makes the perfect little bite along with tea or coffee. Simple, rustic and beautiful.
And hello! December workshops at Saffron Trail Kitchen are going to be dedicated to a round of Xmas goodies, except for a Salad workshop for a bunch of salad-loving girls. Stay updated by following Saffron Trail on Facebook.
Recipe for Strawberry-Blueberry Tea Cake
Makes 8-10 servings
Ingredients
1/2 cup maida
1/2 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1 egg
2 tbsp yogurt
2 tbsp cooking oil (neutral tasting like sunflower oil)
1/2 cup powdered jaggery
1/4 cup sugar
2 drops orange oil extract or 1 tsp vanilla extract
3-4 tbsp milk
1 cup finely chopped strawberries
1/2 cup fresh or frozen blueberries
Icing sugar to dust over the top (optional)
Directions
Preheat oven at 180°C. Line a 9X7" baking sheet (to make a sheet cake) or a 6" round tin with baking paper or grease well and keep aside.
Into a large bowl, sieve the dry ingredients. Keep aside.
In another bowl, whisk the egg, yogurt, oil, powdered jaggery and sugar for 3-4 minutes till well combined and frothy.
To this, slowly add the dry ingredients and combine with a whisk or fork. Add 3-4 tbsp of milk as it will be quite thick at this stage and whisk into the batter. Into this mix in gently the chopped strawberries and frozen blueberries.
Scrape out the batter into the lined baking tin.
Bake for 20 mins in case of 9X7 tin or for 30 mins in case of 6" round tin, in both cases, testing with a skewer if it comes out clean.
Cool for 10 minutes after which you can cut as desired and serve hot with a dusting of icing sugar using a small sieve.
Refrigerate the leftovers - they make excellent reasonably healthy treats for kids lunchboxes.
Shopping guide:
Organic powdered jaggery: Namdharis
Frozen blueberries: Delissh brand from Auchan (formerly Spar)
Saturday, January 25, 2014
SANDRAS HOMEMADE STRAWBERRY RHUBARB BANANA JAM
 |
| This recipe was inspired by Tom Malony who told me some time ago when I was visiting my hometown of Yakutat, Alaska that he just made a batch... |
Prep: 15 mins. |
Cook: 20 mins.
INGREDIENTS
2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)
METHOD
Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.
In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.
Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be. Ensure the jars seal by hearing a ping or by hearing a dull tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!
Thursday, January 9, 2014
Strawberry Hemp Milk Smoothie
 |
| Drink pink! Organic strawberries make fabulous smoothies. |
It's that time of year. Smoothie weather is upon us. Time to whip fresh fruit into a frenzy of deliciousness. Then go for a walk. And burn off those winter blues. Lethargy is so yesterday.
Today?
Today is berrylicious.
Subscribe to:
Posts (Atom)