Place over medium heat and, stirring occasionally, bring just to a boil.
Lower the heat to the minimum and cook the mixture for about 10-15 minutes, stirring occasionally, until the strawberries are soft and their juices are thick.
Remove from heat and stir in the lemon juice.
Place in a covered container and refrigerate.
The Strawberry Compote can be stored in the refrigerator for about 20-25 days.
It can even be freezed and be kept for a month or two.
Sugar & Spice and everything Nice, is what comes to my mind while I bake this simple yet yummy classic cake. This is an old school cake, when there were no fancy and electrical equipments to bake. The simplest recipe ever which everyone can bake.
Sugar glaze is a basic icing used to glaze donuts or to coat or drizzle over many other desserts such as bundt cakes, quick breads, cookies, and scones.The glaze can also be flavored in endless ways.
Ingredients:
1 Cup Powdered Sugar 3 tablespoons Milk a pinch of salt 1/4 teaspoon Vanilla extract or essence
Directions:
Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
Store in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and re-whisk before drizzling.
Temperature is falling day by day and all I want is sitting with my cup of coffee and some tea cake. And what’s better than a classic Cardamom Cake. So here I am with my favorite recipe of Cardamom Cake. Let’s get started.
Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.
Ingredients:
1 cup or 120 grams whole-wheat flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon powder 1 to 2 pinch of cinnamon powder for sprinkling one pinch salt 1/2 cup warm water 1/2 cup powdered or grated jaggery 1 large apple or 2 medium sized apples (peeled, Cord and chopped) 1/2 tablespoon vinegar 1/2 teaspoon vanilla extract 3 tablespoon olive oil or any neutral flavored oil
Method
1. First of all pre-heat your oven to 1 80°C or 350°F. 2. Then line a muffin tray with muffin liners 3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside 4. Then rinse, peel core and chop the apple. 5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved 6. Then add vanilla extract and oil and again mix it very well. 7. Now add vinegar and again mix well. 8. Add the dry ingredients now 9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps are fine. You can add some water in in the batter to get a flowing consistency. 10. Finally add the chopped apples. 11. Now again with light hands mix the apples with the batter. 12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins. 13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean. 14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack. 15. Serve these muffins warm or as a tea time snack with milk, tea or coffee. 16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.
To Freeze your Muffins
Cool your muffins to room temperature.
Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
Place your muffins in an airtight container like a ziploc bag to keep air out.
Frozen muffins will stay good for up to 3 months.
To Thaw
Let your muffin thaw at room temperature. (Take about 30 minutes.)
Marble cake: a classic dessert that is so loved. Moist vanilla & chocolate cake, so soft, it melts in your mouth! A simple but beautiful cake. It’s almost a comfort food for me – warm, spongy marble cake fresh out of the oven, Ah, bliss. While a chocolate cake was always on top of my favourite cakes list, marble cake is also very close. My family drools over my cakes and this is one of their favorites too.
Absolutely delicious, addictive, and easy to make! It’s a wonderful cake and is really easy to make. And the flavours it has are just amazing. So let’s get started.
You meant to make a Christmas Cake in early October, feed it weekly with brandy or rum, let it mature, bake it on or before the big day– and guess what, you didn’t! All is not lost though. There is a very simple homemade version for those who didn’t get time to do all the chores or are fearful of making one for the first time, and it’s also extremely good. It’s a no failure recipe and makes a yummy rum-fruit xmas came.
Here’s the full recipe with the video description.
