Lemon Koulourakia: Greek Easter Cookies

Hello all! As Easter is around the corner everyone is busy with the preps. This year I thought of making a new Easter traditional recipe along with Easter Eggs.

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Oat Cookies

Hello friends. This post is going to be revolutionary, because starting from this post I am going to keep the write ups minimum for recipe posts. The reason being my new blog The Reading Bud. I’ll be investing quite a lot of time posting there. So from now my posts are going to be short and sweet and to the point, the oint being RECIPES! If you are interested in “reading” then I recommend you to visit my other blog. It’s full of writing. That said lets begin with my first to-the-point post…

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White Chocolate Coated Strawberries

Being a girl I simply can’t stop myself from complementing and going “awwwwww” over cute and “pink” stuff…

One of such things is a strawberry coated with white chocolate… The Contrast of the colors itself plays the trick.
White Chocolate coated Strawberries are little cute treats that are not only admired by children but also adults. They taste great and are good replacements for heavy and “calorie-packed” desserts. 

Here’s how to make these cute little treats…


Ingredients:

Strawberries: 7-8

White Chocolate: 150 g

Any sprinkles or jimmies (I have used strawberry jimmies and mixed sprinkles)
Method:

      1.   Wash and clean the strawberries with cold water.
     
      2.   Dry them thoroughly*.
  
      3.   Melt White Chocolate
      4.   With the help of dipping tools dip strawberries in chocolate, one at a time.

      5.   Keep the chocolate dipped strawberries on a plate lined with butter- paper.

      6.   Sprinkle the jimmies or the sprinkles over the strawberries.

      7.   Let the chocolate set.
*Notes:

      1.   Dry the strawberries thoroughly otherwise the water in them will spoil the chocolate.

      2.   Make these strawberries fresh. Consume within 1-2 days.

      3.   Keep them refrigerated.


Suggestions:

Strawberries can also be dipped in milk chocolate or dark chocolate or half-half in both also.

Announcement:

Its a pleasure to announce that I have been invited to link my chocolate
recipes with an event hosted by Full ScoopsTaste Of Tropics and also East

Strawberry Short Cake

What better way to re-live the memories of childhood and youth, than strawberry shortcake…
Strawberry shortcake basically consists of sliced strawberries that have been infused with sugar and whipped cream served over a cake or biscuit. I prefer strawberry shortcake made with a biscuit. 
We love to eat strawberry short cakes during the summer months.
 
Here’s the recipe…

Ingredients:
 
Biscuits:
All purpose flour: 1 cup
Baking powder: ½tbsp
Sugar: 1½ tbsp
Butter: 57g
Fresh cream: ¼ cup + 1 tbsp
 
Filling:
Strawberries: 2 cups
Sugar: 2 tbsp
Whipping cream: 1 cup
 
Method:

Filling:

        1.   Wash the berries in cold water and drain well.

        2.   Chop ½of the berries finely and the rest ½ into bite sized cubes.

        3.   Mash the finely chopped berries and mix them with the bite sized ones in a bowl.

     

        4.   Add sugar to this and mix well.

      5.   Keep them for 1 hour in room temperature.

        6.      Whip the cream in a bowl with 1 tbsp sugar, till soft peaks form and keep in the fridge.

Biscuits:
        1.   Preheat the oven to 210O C.
   
      2.   In a bowl take flour, baking powder and sugar and mix them.

      3.   Add butter to the mixture and mix with your finger tips until the mixture gets a coarse texture (somewhat like bread crumbs). There will be some pea-sized chunks of butter left in the mixture.
        4.   Make a well in the center of the mixture and add cream to it.

      5.   Stir in the cream with a fork just until the mixture becomes moist. (The dough will not hold together nicely at this stage).
        6.   Keep the dough cling-wrapped in the fridge for a minute or two.

      7.   Keep the dough on a lightly floured surface.

      8.   Knead it only for 2-3 times, until it holds together.

       9.   Gently pat the dough and cut into biscuits with a round cutter.

    10.   Transfer to the oven tray and bake for 10-15 minutes or until golden brown.

      11.    Remove from the oven and split each biscuit in two horizontal halves with serrate knife.

     12.    Lightly butter the halves and keep in a wire rack as they are ready to be filled.
 
Final:
     1.   Take 1-2 tbsp of strawberry mixture (according to the size of biscuits) and spread it on the bottom half of the biscuit.
 
     2.   Take 1 tbsp of cream and put a dollop of cream on the strawberry mixture.
 
     3.   Keep the top half of the biscuit on the cream and press lightly, so as to spread the cream a bit.
 
     4.   Top with 2-3 bite sized strawberries from mixture and a bit of cream.
 
     5.   Repeat for other biscuits.
Notes:
     1.   The strawberry mixture and cream can be served separately in small bowls , so that everyone can add them according to their taste.
     2.   I have kept the biscuits thin because my family loves the overpowering taste of the strawberry mixture. You can make them thick and big.
     3.   You try these scones/biscuits with sugar infused pineapple as well (same as strawberry).

This post was added to Easy to Cook Meals blog. Please join us in Cunning Ladies’ Friday Party.