Bright red, fragrant, and sweet strawberries are a dessert maker’s delight. There is nothing like using farm fresh strawberries to make decadent desserts and when strawberries lose their fresh from the market flavour, they ain’t all that fun.
Want to know how to store strawberries so they retain all their colour and flavour when you whip up your next shortcake?
Here’s giving you a tested method:
- Line a baking tray with a clean tea towel
- Spread the strawberries on the towel carefully ensuring they don’t touch each other when you are done.
- Do not let any metal touch the strawberries during your entire strawberry- spreading process.
- Shove the tray into the refrigerator and they will be as good as new for 2-3 days.
- The strawberries will taste as good as when you bought them and will not have the ‘dullness’ of refrigerated strawberries. They will hold their own, and the next time you will assemble your strawberry short cake, you will see the difference.
There you go! Have your strawberries like they should be had. With all their beautiful colour and moreish flavour intact. Happy cooking.
Cooking perfect, hard-boiled eggs ain’t no rocket science. Yet, most of us have failed to master the trick. Result? We either end up with cracked eggs, chewy whites, or an unappetising green ring on the yolks.
Fret no more. Here’s all you need to know about making perfect hard boiled eggs each time:
- Make sure the eggs are not super fresh. Aged eggs boil better. Freshly laid eggs tend to stick to the shell after boiling.
- Eggs should always be placed in cool water and then cooked. Throwing eggs in boiling water will crack them up and make them chewy.
- Adding vinegar to the water before cooking eggs in them will prevent the shell from cracking.
- Once the water reaches a boil, just wait for 3 minutes before removing the eggs from heat. Let it sit for 8 minutes after that.
- Transfer the eggs into an ice bath after cooking for easier and neater peeling.
- Another way to do boiled eggs is to steam them. Place an oven rack in a cooker with water and place the eggs when the water begins to boil. This way the eggs are cooked very gently and the whites come out perfectly soft.
- If you want to store eggs, store them after their ice bath for up to 3 days in the refrigerator.
There you go! Bid adieu to less than perfect boiled eggs. It’s high time!
Do you have leftover egg whites and just don’t know what to do with them? We have some tips for you:
- Make yummy frothy cocktails
- How about a strawberry meringue?
- Dip your bread sticks into egg white before frying them and get the crispiest, yummiest snack!
- Marshmallow fluff can easily be made with your egg whites
- Use the leftover egg whites to make soufflé. Yes, they are difficult to make, which is why you can practice and master the art!
- Make a delicious, healthy omelet with egg whites and spinach
If you just can’t decide what to do with your egg whites, just freeze them! Use an ice cube tray to freeze them and use them later.
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The egg is an essential part of baking but it is not like you can’t bake without it. That’s amazing news for times when you are out of eggs and feel lost! Oh worry not, here’s a cheat sheet that’s gonna come handy:
- Banana: You can use ¼ cup mashed banana instead of an egg. Be mindful that your product may have banana flavor but that’s probably a very good thing.
- Applesauce: You can use ¼ applesauce instead of an egg. Make sure you use unsweetened applesauce only. You can also use applesauce in place of oil.
- 2 tbsp. water + 1 tsp. oil + 2 tsp. baking powder: Whisk the three together and use instead of eggs. This is an excellent substitute in cookies and baked goods.
- Vegetable oil: one egg = ¼ cup vegetable oil. Make sure, though, that you use this substitute when you only need to replace one egg. If there are more eggs mentioned in the recipe you might want to try any of the aforementioned substitutes.
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I scream you scream we all scream for ice-cream. Who doesn’t love ice-cream! If we tell you that you can whip up a delicious ice-cream for yourself with as less as two ingredients and in less than a few hours, in your very kitchen, won’t you gape in wonder?!
Here’s how you will make a deliciously creamy banana ice-cream:
- Peel 2, over ripe bananas (those black skinned ugly looking ones) and cut them into chunks.
- Put them into a blender along with a tablespoon of double cream and whiz away.
- Pour the mixture into a container, seal the container with a cling, and put that thing in the refrigerator.
- That’s that! Incredibly delicious ice-cream ready!
Garnish this ice-cream with peanuts or walnuts and it will kill you with its toothsomeness!
And now, here’s how you will make sinful dark chocolate ice-cream:
- Melt a cup of sweetened dark chocolate on a double boiler.
- Next whip 100ml double cream till it forms peaks.
- Now fold the cream into the chocolate and freeze the moreish beauty for 2 hours.
- That’s it! The sinful dessert is ready for consumption.
Garnish with Choco chips, cookie crumbs, or whatever you fancy and we guarantee you won’t be able to resist it.
Now go treat yourself to what you deserve.
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Raw bars are a thing of the present. There are so many popping up everywhere. If you haven’t had an oyster all your life, chances are, you may soon be dragged into experiencing the bliss of having one.
If you cannot figure out how to get most out of the experience, here’s a guide to perfect the oyster eating art:
- When ordering oysters, always know what flavour you want to be expecting to be emanating from it. If you prefer clean and crisp flavour choose sub tidal oysters, if you prefer nutty and melon(y) flavour, opt for intertidal oysters.
- When eating oysters, always remember they are meant to be eaten using your fingers. Slurp it straight from the shell to enjoy its goodness. Using cutlery will ruin the experience. Of course you can use a small fork provided to make sure the meat is separated from the shell.
- If it’s your first time, oysters are best had without any seasoning. In all its unadulterated flavour. If you mask the subtle flavour of a fresh oyster, with an overdose of condiments, you are doing no good. A little grated horseradish can be had along with it, if you don’t have the guts to eat it just like it is.
- Always remember to have the meat with all the rich juice that comes with it. The taste will be richer and more beautiful that way.
- Once done, put the oyster shell back in the plate, face down so as to signal the server that you are done.
Now go. Soak in the first-hand experience of having an oyster. Enjoy. 🙂
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Cooking in a clean space is every cook’s wish. How clean or dirty your kitchen is, makes a massive difference to your meal and your attitude in the kitchen. Cooking good food is an art, and so is keeping the kitchen clean while you cook. It saves on time and it makes the cooking process so much more enjoyable.
Here’s a step by step guide on how you can avoid creating a mess while whipping up a great meal:
- Always thoroughly prepare before starting to cook. Make sure you have removed all the ingredients you need, the pots and pans, and other items such as the measuring cups or the cutting board. Lay all items on your kitchen counter. This will prevent running around in the kitchen with soiled hands, balancing spice jars and spoons.
- Put away the ingredients after each use. Whether you need them in your next dish or need them for the next meal. It does not have to wait on your kitchen counter. Just keep organizing everything back as you go.
- Throw away the thrash as you go. Peel, crack and unwrap everything on kitchen towels and dispose, when done. Keep you thrash can very close to your cooking counter to make the process easy.
- Inculcate the habit of rinsing dishes immediately after use. This prevents food from sticking to the kitchenware and attract insects and flies.
- Load your dishwasher while the food is cooking, so you can put all the dishes in, as soon as your cooking is done. This will take a short while if you have pre-rinsed everything.
- After you are done with the dishwasher, spend an extra few minutes to wipe the stove and the counter tops.
Follow these tips to be a tidy cook and see the difference it makes to the way you feel in your kitchen. Happy cleaning!
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It is summer and that means it is time for delicious lemonade! How about a blueberry twist this time? Well, well, well! We have the recipe right here!
You will need:
- Granulated sugar: ½ cup
- Fresh lemon juice: ¾ cup
- Blueberries: 1 cup
- Water: 1 cup + 5 cups
- First, you should make the blueberry syrup. Take a saucepan and combine the sugar and water together. Stir until the sugar dissolves. Add the blueberries now and bring the syrup to boil. Once it starts boiling, reduce the heat and wait for the blueberries to break down. This will take around 3-4 minutes of simmering.
- Use cheesecloth and strain this mixture through it. You can also use a fine sieve. After straining, cool the syrup.
- Take a large pitcher to mix this blueberry syrup with the lemon juice. Add 5 cups of water.
- Chill it in the refrigerator.
- Serve with ice or blueberries.
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Yummy curry in less than half hour? Oh we have the recipe for you!
Here’s a delicious Thai curry that you can serve over warm rice. What’s more, it is easy and doesn’t take too much time!
You will need:
- Sesame oil: 1 tbsp.
- Zucchini: 2 (diced)
- Yellow squash: 2 (diced)
- Red onion: 1 (sliced)
- Tomato sauce: 15 ounces
- Frozen sweet peas: 1 cup (thawed)
- Full-fat coconut milk: 1 cup
- Curry powder: 3 tbsp.
- Cilantro: for garnish
- Warm cooked rice
- Take a large pot and heat it on high.
- Add oil and once it heats, add the vegetables. Cook for 5 minutes on high. Let the vegetables soften.
- Now, reduce the heat and add tomato sauce, curry powder, and coconut milk.
- Mix all of them well and cover. Let it cook for 15 minutes. The sauce will thicken well and stir once in a while.
- Meanwhile, divide the rice into serving bowls and spoon the curry you just prepared on top of the rice.
- Garnish with cilantro.
- Serve warm.
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Coconut milk is delicious, healthy, and very easy to make at home. You don’t need to buy it off the shelves anymore because we have the perfect recipe for you!
You will need:
- Shredded coconut: 2 cups
- Boiling water: 4 cups
- Add the coconut and boiling water to a blender and blend on high setting for 40 seconds. You can adjust the time based on whether the mixture is smooth or needs a little more blending.
- Now place a strainer over a bowl and line it with cheesecloth. Pour the blended mixture right in the center of your cheesecloth.
- Squeeze and twist the cheesecloth so that you extract as much milk as possible.
- Store in refrigerator for several days!
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