5 Dessert recipes with strawberry to satisfy your sweet tooth - PINKVILLA |
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5 Dessert recipes with strawberry to satisfy your sweet tooth - PINKVILLA Posted: 02 Apr 2021 11:02 AM PDT Strawberry is not only a tasty fruit, but it also provides you with overall wellbeing. Here are 5 tasty dessert recipes with strawberry to indulge in for your sweet tooth.  When it comes to fruits then strawberry is one of the most popular and tastiest fruits to consume. But it doesn't only delicious, because it's a highly healthy fruits that is loaded with all important nutrients. It contains vitamin C, manganese, potassium, vitamin B9, antioxidants etc. Regular consumption of this fruit will effectively regulate your blood sugar level and improve your heart health. Strawberry is not just to consume raw, but it can be added to smoothies, desserts and cakes etc. So, here are some easy and tasty dessert recipes with strawberry. Strawberry Dessert Cup Recipe This easy recipe can be made without baking. So, if you are a beginner in baking, then this would be an easy preparation for you. Follow the recipe below. Strawberry Panna Cotta Recipe Strawberry panna cotta is perfect to enjoy for summer days. This will make you refreshed and charged in those hot summer days. So, try the recipe from the video below and indulge in it. Strawberry Chutney In Bengal chutney is a dessert which is consumed after a full meal and in other states chutney is a type of dip. But this chutney recipe has been given a sweet and tangy twist with strawberry. So, it can be enjoyed both as a dip and dessert. Strawberry & Cream Pudding Pudding is an irresistible dessert item and no one can say NO to it. So, now, give your same pudding recipe a new twist with some strawberry flavour. Check the recipe below to make strawberry and cream pudding. Strawberry Yoghurt Parfait If you have planned for a get together in your home and want to make an elegant dessert to impress your guests, then this recipe is just for you. It is delicious to taste and quick to make. Follow the recipe and indulge in the strawberry yoghurt parfait. Also Read: 6 Easy and quick paneer recipes to satisfy the taste buds and carb your sudden hunger pangs You may like these
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Posted: 02 Apr 2021 10:54 AM PDT Slow cookers are a busy-cook blessing. With lots of us returning to away-from-home work after a long shutdown, the gizmos offer an opportunity to come home to a hot, home-cooked meal. Most slow cookers offer a stay-warm option, so even if dishes are set to be finished before the ETA, the food can remain at a ready-to-eat temp. The trick is to find concoctions with ingredients that adapt well to long, gentle heat. Dairy products such as milk, cream and sour cream can curdle and separate when cooked for long periods. Noodles and spaghetti generally will not withstand long periods of cooking; the strands clump together in a sticky mass. Frozen peas and frozen corn are not recommended for long periods of cooking, because they will darken and quickly become overcooked. Soft-flesh fish and shrimp may disintegrate, darken or, in the case of shrimp, become exceedingly tough. A word of caution: Probably the most common mistake made in slow cooking is adding too much liquid. Excess liquid makes slow-cooked dishes taste bland. Liquids don't boil away as in conventional cooking. Usually, you have more liquid at the end of cooking instead of less. Use about half the recommended amount of a conventionally cooked recipe. One cup of liquid is usually enough. Some of my favorite slow cooker recipes include a formula for baked apples, flavored with cranberries, pecans, brown sugar and cinnamon. They can serve as a scrumptious breakfast treat or dinnertime dessert. Chicken à la Veracruzana is another standby. The concoction can stand on its own as a one-dish meal or serve as a delicious soft taco filling. And third, a rich pasta sauce augmented with pork riblets that reach fork tender irresistibility. Give these recipes a try and I think you'll be glad that you dusted off your slow cooker. These recipes work best with large (minimum 5 quarts) slow cooker. Chicken à la Veracruzana 
Chicken à la Veracruzana from Chef Rick Bayless' "Mexican Everyday" cookbook (Norton, $29.95), is a mix of skinned, bone-in dark meat chicken, red or baby Dutch Yellow potatoes, diced tomatoes, garlic and pickled jalapenos, accented with a very appealing combination of herbs and spices. It can be eaten as a one-dish meal. Or, the mixture can be used as a soft-taco filling. For tacos, cook as directed through Step 2. When chicken is cool enough to handle, shred meat, discarding bones. Remove potatoes and coarsely mash. Return chicken and potatoes to sauce. Stir in olives and parsley. Serve with a dozen warm tortillas. Yield: 6 servings INGREDIENTS4 medium (about 1 pound total) red potatoes each cut into 6 wedges or 1 pound baby Dutch Yellow potatoes, cut in halves 6 bone-in chicken thighs, skin pulled off and discarded 1 (28-ounce) can diced tomatoes in juice, drained 3 to 5 canned pickled whole jalapeños, stemmed, seeds removed, cut into strips, use amount to suit your taste 3 garlic cloves, peeled and finely chopped 2 tablespoons Worcestershire sauce 1/8 teaspoon dried thyme 1/8 teaspoon ground cloves 1/4 teaspoon ground cinnamon Salt 1/4 to 1/2 cup coarsely chopped green olives (Manzanilla olives preferred), see cook's notes 1/4 cup (loosely packed) coarsely chopped Italian parsley Cook's notes: Manzanilla olives are sold at my supermarket stuffed with pimientos. They are small and have a welcome perky edge; I simply cut them in half, throw the occasional pimiento into the mix and stir the remaining red bits into seasoned cream cheese for a tasty spread. PROCEDURE1. Spread potatoes over bottom of slow cooker and top with skinned, bone-in chicken. 2. In a medium bowl, mix tomatoes, jalapeños, garlic, Worcestershire, thyme, cloves, cinnamon and scant 2 teaspoons salt. Pour evenly over chicken. Cover and cook on low setting for 6 hours (the dish can be held in the slow cooker's "keep warm" function for 2 additional hours). 3. Using a large slotted spoon, carefully transfer a portion of chicken and potatoes to each of 6 rimmed dinner plates, leaving as much sauce behind as possible. Mix olives and parsley into sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken. Source: Adapted from "Mexican Everyday," by Rick Bayless (Norton, $29.95) Rigatoni with Riblet-Enriched Sauce 
This tasty pasta dish serves a crowd when accompanied by a selection of salads. The sauce gets its deeply flavored richness from portions of St. Louis style pork spareribs. Yield: 6 generous servings INGREDIENTS3 pounds St. Louis style pork spareribs, see cook's notes Coarse salt and freshly ground black pepper 1 (28-ounce) can whole tomatoes with juice 1 tablespoon vegetable oil or extra-virgin olive oil 2 medium yellow onions, diced 8 large garlic cloves, minced 4 sprigs fresh thyme or 1 teaspoon dried 8 whole cloves enclosed in cheesecloth tied with cotton string 1/2 teaspoon ground nutmeg 1 tablespoon tomato paste 1 cup dry red wine 1 pound dried rigatoni, rigatoni rigate (ridged surface) preferred, cooked al dente according to package directions, drained Garnish: finely chopped Italian parsley Garnish: grated Parmesan cheese Cook's notes: St Louis-style pork spareribs are the meatier ribs cut from the belly of the hog. I buy them at Costco, where they are packaged cut into 1 1/2- to 2-inch slabs (long strips that are cut across the bones). If you don't see them at your supermarket, ask the butcher for St Louis ribs cut across the bones, making the slabs about 2 inches wide. PROCEDURE1. Turn ribs over on the side where you can see the bones. Cut between the bones to make individual riblets. Season with coarse salt and plenty of freshly ground black pepper. 2. Place canned tomatoes along with their juice in food processor. Process until smooth with some small pieces of tomatoes; set aside. 3. Heat oil in large, deep skillet on medium-high heat. Add ribs and sauté to brown on top and bottom (you may need to do this in two batches). Remove ribs to a slow cooker using a slotted spoon. Add onions to skillet and cook until softened, about 3 to 4 minutes. Add garlic, thyme, cloves, and nutmeg, Stir and simmer for 1 minute. Stir in tomatoes from the food processor, tomato paste and wine. Boil mixture until reduced in volume by one-third, about 6 minutes. Pour mixture into slow cooker. Cover and cook on low setting for 6 hours or high setting for 3 hours, until pork is tender and falling off the bones. 4. Discard cheesecloth bag that contains the cloves. Place cooked and drained pasta on large, deep platter and spoon ribs and sauce over call. Top generously with parley and pass the Parmesan cheese in a small bowl. Baked Apples with Cranberries, Nuts and Brown Sugar 
These baked apples are delicious served for breakfast or as a homey dessert. I serve them whole for breakfast accompanied with a nice puddle of whipping cream. For dessert, I serve half-apple portions teamed with whipped cream. Yield: 4 breakfast servings, 8 dessert servings INGREDIENTS1/4 cup melted butter 1/2 cup coarsely chopped pecans 1/2 cup dried cranberries 1/2 cup (packed) light brown sugar 3/4 teaspoon ground cinnamon 4 medium Granny Smith apples, cored 1 cup apple juice For serving: whipped cream or heavy whipping cream Cook's notes: An apple corer is a device that has a handle with a circular cutting device at the end. When pushed through the apple, it is rotated to remove the core to the diameter of the circular cutting device. PROCEDURE1. In a microwave-safe glass measuring cup with a handle or small bowl, melt butter in the microwave (just long enough to almost melt it, about 25 seconds). Stir to melt any ornery unmelted bits. Stir in pecans, cranberries, brown sugar and cinnamon. Using your fingers, pack filling into apples and make a small mound on top. Place in slow cooker. You will have about 1/3 of the filling left; set this aside to use for serving. Pour juice around (not over) apples. 2. Cover and cook on low setting for 6 hours or high setting for 3 hours, until apples are tender. Transfer each apple to a shallow serving bowl. If serving for breakfast, pour a nice puddle (about 1/3 cup) cream around each apple and sprinkle cream with reserved fruit-sugar mixture. If serving for dessert, cut each apple in half and place each half in a shallow bowl. Garnish with whipped cream. Sprinkle each serving with reserved fruit-sugar mixture. Source: Adapted from "175 Essential Slow Cooker Classics" by Judith Finlayson (Robert Rose, $24.95) Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com  |
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