With Strawberries and Cream
I hope everybody had a pleasant week. I had a good one, even though spring has taken a break, again, and the temperatures have dipped. We are now sort of used to it taking a break. We don’t get shocked anymore.
I rarely watch Dr. Oz show, but somehow, this week, I was hanging about doing nothing so I decided to watch Oz and anything else that followed for about 4 hours (4 hours of loafing about). I caught this segment that talked about “the 8 germiest places in your kitchen” (my word dictionary does not recognize-germiest-is it a word?). Anyway the following germiest things caught my attention so I thought I should share with you:
When is the last time you washed your can opener? as far as I know, I usually wash mine immediately after use, drench it with hot water, wipe it and dump it back in the drawer, so I can find it when I need it again (I have only one can opener), I don’t know why, I have just never thought of buying two or three. Okay after Oz and his team tested can openers from regular houses like yours and mine, they found Salmonella, E.coli, yeast and mold. I tried to imagine how the E. coli could have or might have gotten onto a can opener, but I couldn’t find a sensible reason to explain. Here is the remedy taken directly from Oz.com: “If it’s dishwasher-safe, place the can opener in the dishwasher after each use. If hand washing, wash the opener in hot soapy water, rinsing thoroughly with clean tap water before air drying after each use. Pay special attention to the area around the cutting blades to be sure all food residue is removed.”
Rubber Spatula: oh yes the one you use for scrapping the sides of your mixer-bowl when you are mixing cakes and other goodies and in the end you lick it off gleefully, partly because the raw mixture tastes nice and partly because you are excited the cake is finally going into the oven. Oz and his team found the following germs on it: E.coli, yeast and mold. E.coli again, are some of us changing diapers in the kitchen? Here is verbatim remedy:“For two-piece spatulas, separate the handle from the spatula portion and, if dishwasher-safe, place both sections in the dishwasher after each use. If hand washing, wash in hot soapy water, rinsing thoroughly with clean water. For one-piece spatulas, toss in the dishwasher or hand wash thoroughly in hot soapy water, paying special attention to the area where the handle joins the spatula. Rinse thoroughly and dry.”
Knife block: (the ornamental thing that you use to show off the knives on your countertop): I need your help here, coz mine is made of wood and I never imagined I should be washing wood??? How to Clean It Properly: First remove any knives stored in the block. Turn the knife block upside down and shake lightly or use a can of compressed air to remove crumbs and other loose debris. Hand wash the knife block in hot soapy water, using a small brush (like a baby bottle nipple brush) to scrub out the knife slots. Rinse thoroughly with clean water. These three caught my attention most, for the rest follow the link in the first paragraph.
Today I want to share with you a recipe for strawberry shortcakes. I had mine for dessert, with strawberries and cream and a drizzle of honey. No, I think it was more like an avalanche of honey. Sometimes, I crave honey. Anyway it tasted very nice. Hope you’ll like it, too. Here we go…and please, stop thinking about germs, we are now talking about food, desserts to be precise.
Recipe from Woman’s own Cakes and Bakes, By Gina Steer
- 225g (8oz, 2 cups minus 2 tbsp) all purpose flour
- 175g unsalted butter
- 75g castor sugar
- 300ml (1¼ cups) whipping cream
- 225g (8oz) strawberries, washed and hulled
- Preheat the oven to 360°F (180°C) 10 minutes before baking. Line two baking sheets (trays) with parchment paper.
- Sieve the flour, add the butter and sugar. With cool hands, and keeping the fat in one piece, gradually work in the flour and sugar until the mixture forms a ball in the centre of the bowl and the sides are clean.
- Knead the dough on a lightly floured surface (don’t use too much flour) until smooth and free from cracks.
- Roll out to ¼ in/6mm thick then cut into 20 6.5mm (2½in) rounds with a fluted pastry cutter. Place on baking sheets, spaced slightly apart to allow for spreading. Prick lightly with a fork and bake for 15-25 minutes or until lightly golden brown. Allow to cool for 1 minute then transfer to a wire rack to cool. (I divided dough into two and rolled between two parchment papers.)
- Whip the cream until soft peaks from, spoon into a piping bag fitted with a fluted nozzle. Pipe the cream on to half the biscuits. Pipe a rosette in the centre of the remaining biscuits. Arrange strawberries on the cream covered biscuits. Place a whole strawberry in the centre of the rosette of the cream. Sandwich biscuits together and eat on the same day.
- Plain biscuits can be stored up to one week in an airtight container. You can substitute 75g flour with wholemeal flour and 50g caster sugar with brown sugar.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the shortcakes at 360°F (180°C) for 19 minutes, but some were over browned, so next time I shall try 350°F (175°C), maybe for 15 minutes.
- I divided the dough into two and rolled lightly between two parchment papers. If dough is too sticky due to over handling, place in the fridge, before rolling again.Last Updated: January 2, 2019
Step By Step Photos
Remember to always assemble ingredients before you start baking.
Sift the flour
Add the butter and sugar to the sifted flour.
With cool hands and keeping the butter or margarine in one piece, gradually work in the flour and sugar until the mixture forms into a ball in the centre of the bowl and the sides are clean.
Knead the dough on a lightly floured surface (don’t use too much flour)
Roll out to ¼ in/6mm thick then cut into 20 6.5mm (2½in) rounds with a fluted pastry cutter. I divided the dough into two then rolled it lightly, between two parchment paper and then cut into rounds.
Place on two baking sheets, spaced slightly apart to allow for spreading. (I didn’t use parchment paper, but I advice that you do because they were too brown at the bottom)
Prick lightly with a fork and bake for 15-25 minutes at 360°F (180°C) or until lightly golden brown.
Allow to cool for 1 minute then transfer to a wire rack to cool.
Whip the cream until soft peaks form, spoon into a piping bag with a fluted nozzle. Pipe the whipped cream on half the biscuits as shown.
Arrange strawberries as shown above.
Pipe a rossette in the centre of the strawberries as shown.
Place a shortcake on top of the arranged strawberries and pipe another rosette on top of the shortcake as shown.
Place strawberries on top of the rosette as shown. Repeat the process until you have 10 strawberry shortcakes.
We ate the shortcakes for dessert.
They were delicious.
We even drizzled some honey on top. It tasted really nice. Hope you enjoy it too.
myfavouritepastime.com Last Updated: January 2, 2019