STRAWBERRY OR ANY BERRY JAM
¼ cup lemon juice
2 cups sugar
Hull berries and place in large dish with lemon juice. Cook on high for five minutes or until soft. Stir in sugar, cook on high 20 minutes. Stir after every five minutes to ensure sugar dissolves. Check on cold saucer to ensure it jells. Pour into hot jars, cover and seal.
MICROWAVE ICE CREAM TOPPING
2 punnets strawberries washed and hulled and sliced in half
1 cup raw sugar
Juice of half a lemon
Microwave strawberries in a tall sided m/wave safe bowl for 1 minute on 100%.
Stir in juice and sugar then microwave 100% for 10 minutes, check that it doesn't boil over (if it looks like it is going to, stop machine for a few seconds then continue) stirring every 2 minutes.
Cool then serve over icecream. Delicious!
DOUGHNUT TOAST WITH STRAWBERRY COULIS
2 teaspoons vanilla extract
60 mls milk
8 slices of bread (we like the thick toast kind)
oil for light pan frying
a flat plate with enough caster sugar to dip cooked bread onto
1. Beat eggs, milk and vanilla in a shallow, wide bowl.
2. Dip bread, both sides, into egg mixture.
3. Put bread straight into hot oil in pan. Fry until lightly golden and crunchy.
4. Dip cooked bread lightly in caster sugar.
5. Drain on absorbent paper.
You want to eat this drizzled with Strawberry Coulis:-
In your food processor blitz 1 punnet strawberries, about 2 tablespoons lemon juice, a few tablespoons icing sugar until desired taste