Krispy Kreme Strawberries

I had an ambitious morning in the kitchen and decided to make Krispy Kremes wrapped around strawberries. Thanks to a really easy batter recipe by the 99 Cent Chef, it was a great success. The doughnuts were light and fluffy and, in my opinion, even better than real Krispy Kremes. The strawberry inside was just soft and really juicy. With the glaze, it was like eating strawberries and cream.

For the batter and Krispy Kreme glaze, check out the recipes here.

To make a Krispy Kreme strawberry, you'll need:
Strawberries (just ripe)
Wooden skewers

Poke skewers into the tops of the strawberries. Place on a plate and freeze for one hour. Wrap thin semi-circle layers of doughnut dough around the strawberries. Rest for 10 minutes (the strawberries will cool the dough).

When the oil is hot enough, dip the strawberry into the oil so that it covers half the dough. Cooking the bottom first ensures that the doughnut sticks to the strawberry. Turn the strawberry on its side and carefully cook the top, turning the skewer slowly.

Dry on paper towels and glaze.

If you're impatient, like me, you can fry the rest of the batter in globs and roll in sugar for a classic doughnut hole.

Homemade Jam: Fig, Strawberry & Ginger

Jam is one of those things you have to keep in the house. When you think of good foods like turkey sandwiches, scones, toast, trifle, spongecakes, jam really ought to be a food group in itself. This year, I decided to make a few batches of jam and give them to family as gifts. Unlike with biscuits or cake (foods that don't make it past Christmas day), every time your loved ones stick a knife in your homemade jam, they'll think of you.

Jam is surprisingly dead easy to make. If you find good quality fruits that are more or less unripened, you really only need 3 ingredients: fruit, sugar and lemon juice. You can add spices or infuse your jam with things like citrus zest or ginger. You can even play around with consistency by putting in some ripened fruit or simmering for shorter or longer.

I decided to make two batches: fig jam, and strawberry and ginger jam. You need unripened fruit because they contain a higher level of pectin, a natural setting agent. Figs are really ripe this time of year so I used the firmest ones I could find. Somehow they made a nice, thick jam. Both jams were delicious and all up took around a day to make.

Fig jam

You'll need:
1kg figs
500g castor sugar
Juice of 1 lemon
Glass jars

Preheat the oven to 110̊C.

Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.

Quarter the figs and coat well with caster sugar in a large bowl. Keeping the excess sugar, cover and place in fridge until the juices come out (at least 6 hours).

Transfer to a deep pot and place on a medium heat.

Once the sugar is melted, remove the fruit and simmer the syrup for 10-15 minutes.

Return the fruit to the pot and simmer for about half an hour, stirring occasionally.

When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.

Makes around 1 litre.

Strawberry and ginger jam

You'll need:
1kg strawberries
1kg sugar
2 tablespoons ginger, sliced lengthways
Juice of 1½ lemons
Glass jars

Preheat the oven to 110̊C.

Place jars in the oven to sterilise. Place the lids in too if they're oven-safe. Otherwise, put them in boiling water while you make the jam.

Halve or quarter them and place in a deep pot.

Place sugar and ginger in the pot.

Place the pot on a medium heat and stir until the sugar is melted.

Once melted, bring to the boil and gently simmer for about half an hour, stirring occasionally. During this time, taste it regularly and take out the ginger when it's infused to your liking.

Add lemon juice.

When it is thick and jammy, take your jar out of the oven and spoon the jam in while the jar is hot. Put the lid on immediately and leave it to cool. Once cool, store in fridge.

Makes around 2 litres.

Enjoy!

Chocolate Mousse Trifle

When I think Summer, I think pastel sundresses, straw hats and fun-shaped popsicles. However, since chocolate cravings transcend seasons and I love the way the blood pink of cooked strawberries looks under the sun, this chocolate mousse and strawberry trifle is a fitting way to kick off this blog on a fine Summer's day. It is so simple to make and so, so delicious.


You'll need:

100g milk chocolate, melted
100g dark chocolate, melted
6 egg whites
230ml thickened cream
¼ cup icing sugar
1 punnet strawberries
¼ cup sugar
¼ cup water
8-10 Butterscotch Fingers
Kahlua

Serves 4-6

Place strawberries, sugar and water in a saucepan and simmer over low heat until the syrup becomes a deep red. Cool in fridge.

Melt chocolate in a glass bowl above simmering water. Use the lowest heat. Remove from heat right before the last pieces melt completely.

Beat egg whites until soft peaks form.

Fold the melted chocolate into the thickened cream. Fold in egg whites and icing sugar.

Layer strawberry coulis, biscuits (drizzled with Kahlua) and mousse mixture into martini glasses.

Set in freezer for 3 hours.

This mousse is ridiculously rich and indulgent. It's intensely chocolatey, velvety and thick - well worthy of the attention a main course demands. Enjoy slowly!