gossipchef: Deep Fried Strawberries  1 1/2 cups whole milk2 eggs – beaten1/4 cup vegetable oil1 teaspoon salt2 teaspoons sugar2 teaspoons baking powder1 1/2 cups all purpose flour1 cup cornmeal large strawberries1/2 cup – 1 cup all purpose flour – enough  to dredge strawberriesvegetable oil – enough to frypowdered sugar – to dustdipping sauces:NutellaHershey’s Chocolate Syrup What to do:1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature. 2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside. 3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated. 4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture. 5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil. 6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.
04.05.12/02:25/♥ 1173
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gossipchef: Frozen Strawberry Squares Ingredients 1 cup flour 1/4 cup brown sugar 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted) 1/2 cup melted butter 2 egg whites 1/2 cup granulated sugar 10 fluid ounces whipping cream 2 tablespoons fresh lemon juice 2 cups sliced fresh strawberries, crushed/smashed Instructions Preheat oven to 325° F. Combine flour, brown sugar, almonds and melted butter and spread in 8x8” pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool Once cooled, evenly press 2/3 of the mixture in the 8x8” pan to create crust. Beat egg whites and granulated sugar until stiff. Beat whipping cream until soft peaks form. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. Cut in squares to serve. Garnish with additional strawberries if desired.
11.04.12/03:55/♥ 654
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Strawberry Shortcake (Nigella Lawson’s recipe) Note from the editor: I have personally made these and they truly are simply delish!! Ingredients 325g plain flour 1/2 teaspoon salt 1 tablespoon baking powder 5 tablespoons caster sugar 125g unsalted butter, frozen 1 large egg, beaten 125ml single cream 1 large egg white, lightly beaten 1 baking tray, greased or lined 6 1/2cm round cutter For The Filling Approximately 300g strawberries 1 tablespoon caster sugar Few drops balsamic vinegar (optional) 250ml double cream or creme fraiche Method Serves: Makes 8 Preheat the oven to 220ºC/gas mark 7. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream, and pour into the flour mixture a little at a time, using a fork to mix. You may not need all of the eggy cream to make the dough come together, so go cautiously. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm. Dip the cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out  you should get 8 in all. Place the shortcakes about 21/2cm apart on the baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar. If it helps with the rest of your cooking, or life in general, you can cover and refrigerate them now for up to 2 hours. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack. Meanwhile, crush half the strawberries with the spoonful of sugar and the few drops of balsamic vinegar if using, and halve or quarter the remaining strawberries, depending on their size. Whip the double cream, if you’re using. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop some whipped cream or creme fraiche on top, and set the top back on.
06.04.12/08:54/♥ 2
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