I haven't cooked anything of huge interest since last time, but yesterday, inspired by The Guardian's discussion of a proper cream tea and by strawberries being on sale for 98 cents a pound, I made the closest American equivalent of a scone with cream and jam: strawberry shortcake.
I modified
this recipe for lemon shortcakes with strawberries a
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I made strawberry-pineapple shortcake a couple of weeks ago (sliced strawberries, canned pineapple in juice rather than syrup) with cornbread instead of biscuits, and whipped the cream with an immersion blender, which takes only a couple of minutes but you *do* have to watch out that it doesn't splatter on the front of the toaster or other object near the bowl.
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