Strawberry -Banana Compote

Ingredients

Strawberry: 400gms

Banana/Plantain: peeled and sliced: 1

Sugar: 4-5tbsp or according to sweetness of the fruit.

Lemon Juice: 1tbsp
Water: ¼ cup

Method Of Preparation

In a wide pan add chopped banana, sugar and water.

Keep on flame, when it boils low the flame.

When sugar melts and banana is 75% cooked increase the flame and add chopped strawberries to it. Keep on stirring till you get it thick and slight sticky consistency. Add in lemon juice and stir and switch off the flame after 2minutes. Don’t mash the fruits.

Serve with bread or topping for cakes and ice creams

Strawberry-Grapes Jam With Honey

Ingredients

Strawberry: 700gms

Black Grapes: 500gms

Honey: 2 cups or more if needed as per the sweetness of the fruit

Lemon Juice: 6tbsp

Water: ½ cup

Method Of Preparation

In a pressure cooker add the grapes and chopped strawberries and add water to it.

Pressurecook for 3-4 whistles and switch off the flame. Let the pressure release.

Open the lid and switch on the flame.  Mash well with the back of the lid.

Add in honey and lemon juice.

Put in low flame and stir occasionally. It will take about 15min- half an hour to get it thicken.

Switch off the flame when you get the consistency of jam. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

When cooled, store in a clean air tight container.

Strawberry and Apple Compote

Ingredients

Strawberry: 400gms

Apple: 1 peeled and cored

Sugar: 4-5tbsp or according to sweetness of the fruit.

Lemon Juice: 1tbsp
Water: ¼ cup

Method Of Preparation

In a wide pan add chopped strawberry, apple, sugar and water.

Keep on flame, when it boils low the flame.

When sugar melts and becomes slight thick keep on stirring till you get a slight sticky consistency. Add in lemon juice and stir and switch off the flame after 2minutes. Don’t mash the fruits.

Serve with bread or topping for cakes and ice creams

Strawberry Swiss Roll

Ingredients

Cake

Maida: 1/2 cup

Egg: 4

Sugar: 5 tbsp

Baking Powder: 1/2 tsp

Strawberry Essence:3/4 tsp
Red Colour: 1/2 tsp

Salt: a pinch

Icing

Whip cream:1 Sachets

Chilled Milk: 1/4 cup

Vanila essence: 3/4tsp

Strawberry: needed

Powdered sugar: while rolling

Method Of Preparation

Cake

In a bowl add maida and baking powder and sieve it twice.

Take another bowl and add egg to the bowl.

Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.

Then add vanilla essence and color and beat it again.

Then add maida and fold it without lumps and deflating the batter.

Grease the swiss roll tray or line it with butter paper. Pour the batter to it.

Preheat the oven at 200 deg c and bake it at 160 deg C to about 20minutes or till done.

Take out the cake when done and before it cools take a kitchen towel sprinkle little sugar powder over it and keep the cake on the kitchen towel and roll it and keep it aside till it cools.

Icing

Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak.

After it the cake cools well unroll the cake and apply the icing and spread the chopped strawberry over it and roll it again. Cut into slices and serve.

Strawberry Layered Cake

Ingredients

Cake

Maida: ¾ cup

Egg: 6

Sugar: 7 ½ tbsp

Baking Powder: ¾ tsp

Vanilla Essence: ¾ tsp

Refined oil: 2tbsp

Salt: a pinch

Icing

Whip cream: 6 Sachets

Chilled Milk: 1 ¼ cups

Vanila essence: 3tsp

Food Color red and green: few drops

Strawberry: needed

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Method Of Preparation

Cake

In a bowl add maida and baking powder and sieve it twice.

Take another bowl and add egg to the bowl.

Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.

Then add refined oil and vanilla essence and beat it again.

Then add maida and fold it without lumps and deflating the batter.

Grease the tray or line it with butter paper. Pour the batter to it.

Preheat the oven at 200 deg c and bake it at 180 deg C to about 30 minutes or till done.

Take out the cake when done and let it cool well.

Icing

Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak.

Then divide it into three parts, let one part be white and one red and the other green.

After cooling well cut the cake into two pieces with a sharp knife

Take the board where the cake is going to be place.

Apply the white whip cream on it and place one piece cake over it.

Then again apply the white icing all over the cake evenly and spread the strawberry pieces on it.

Place the other piece over it and cover the cake with white icing.

Take the piping bag with desired nozzle and decorate the cake as per your desire.

Penta Layer Pudding

Recipe and photo Courtesy: Farhana (My sis), I really feel proud of you dear

Ingredients

Strawberry layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Strawberry essence: ¼ tsp

Strawberry Color/Pink Color: 1 drop

Strawberry:  7

Sugar: ½ cup

                    

Green Apple Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Apple essence: ¼ tsp

Green Color: 2 drops

Green Apple:  2 (which is not too sour)

Sugar: ½ cup

Papaya Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Orange Color: 1 drop (optional)

Papaya (well ripe):1 cup (Grind the papaya in mixer and make to paste)

Sugar: ½ cup

Rose Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Rose essence: ¼ tsp

Light rose Color: 1 drop

Sugar: ½ cup

Milk Layer

Condsense Milk: 1 tin

Milk: ½ ltr

China grass: 8-10gms

Sugar: ½ cup

Method Of Preparation

Strawberry Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend strawberry with balance sugar and make to a smooth paste.

In another bowl add the strawberry paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the strawberry, milk and melted china grass at the same temperature. Stir well and when cooled keep in refrigerator after pouring into a pudding bowl and let it set to 85% before pouring the next layer.

Green Apple Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend apple with balance sugar and make to a smooth paste without adding water

In another bowl add the Apple paste, essence and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Apple, milk and melted china grass at the same temperature. Stir well and when cooled pour it over the first layer and keep refrigerated and pour the next layer when it is 85% set.

Papaya Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add ¼ cup sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Blend Papaya with balance sugar and make to a smooth paste.

In another bowl add the Papaya paste and color, add ¼ cup water to it and bring to boil and keep in low flame to about 5-8minutes.

Switch off the flame

Mix the Papaya mix, milk mix and melted china grass at the same temperature. Stir well and when cooled pour it over the second layer and keep refrigerated and pour the next layer when it is 85% set.

Rose layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar, essence, colour and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix the milk and melted china grass at the same temperature. Stir well and when cooled pour it over the third layer and keep refrigerated and pour the next layer when it is 85% set.

Milk Layer

In ¾ cup water add china grass and melt it.

In another bowl bring milk to boil add sugar and condense milk to it when milk boils and stir for 5-10 minutes in low flame.

Switch off the flame

Mix milk and melted china grass at the same temperature. Stir well and when cooled pour it over the fourth layer and keep refrigerated

Let the above layer set.

Decorate with jelly slices with scraped coconut or as per your choice.

Strawberry Cake with icing

Ingredients

Strawberry Cake

Plain Flour/ cake Flour: ½ cup

Baking Powder: 1tsp

Salt: a pinch

Baking Soda: a pinch

Butter @ room temp: ¾ cup

Sugar: 1 ½ cups

Strawberry Puree: 1cup

Eggs: 4

Vanila/Strawberry Essence: ¾ tsp

Red Food Color: a pinch

Milk: ½ cup

Layering

Whip cream

Cold Milk

Essence

Canned Fruits

Food Color as per your choice

any flavored jam

 

Method Of Preparation

Cake

Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup strawberry puree and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean -- about 20 to 30 minutes. Cool completely on a wire rack.
Layering

Cool the cake completely before slicing and icing.

Cut the cake to two pieces.

In a bowl take whip cream powder, cold milk and essence.

With an electric beater beat at high speed to about 4 minutes or till stiff peaks.

Decorate the cake as per your choice adding the colors and by spreading the canned fruit and jam in the middle.