This summer has been beastly hot! But it hasn't stopped us from having some outdoor fun. Only problem is you get dead tired by the end of the day and that does not apply to the kids! Even after a full day of activities they don't go to bed even at 9.30. It's always a wonder, how much energy they have!



I had mentioned earlier that one of my summer activities will be to make jams. After tasting a Blueberry-Rhubarb jam at the farmers maket I was hooked. I knew I will have to incorporate rhubard when I made jam at home. And for the recipe today, I have a combination of blueberries and strawberries with rhubarb and it turned out so well that I need to make it again soon.



Now if you don't believe me ask Sunitha, she tasted this when she visited us.



This jam has my favorite berries and Rhubarb gives it a nice and tangy twist.



Ingredients:

Blueberries- 1 cup
Strawberries,hulled- 2 cup
Rhubarb-1 inch pieces- 1 cup
Lemon juice- 2 tsp
Lemon zest- a pinch
Water/Apple juice- 1/3 cup
Sugar- 1 1/4 cup

Method:

1.In a large thick bottom pot, mix the berries, rhubarb and apple juice/water.
2.Cook covered on medium heat until the everything is cooked and rhubarb becomes soft and tender. Stir frequently.This takes about 12-15 minutes.
3.Add the sugar and lemon juice.Mix everything and continue cooking uncovered, stirring continuously. Skim off and discard any foam that comes on the top.
4.Continue this until the jam thickens and passes the freezer test(see notes) or when it starts to run together when you pour it with a spoon.
5.Turn off the heat and transfer into a clean jar.
6.Cool completely in the refrigerator.This keeps well for 3-4 weeks in a refrigerator.


Notes:

1.Freezer test : keep a small plate in the freezer when you start making the jam. Place a drop of the jam when you think that it done. Put back in the freezer for 30 seconds. If the jam is set well it is done.If you think it is still liquidy , continue cooking for another 5 minutes and repeat the test.
2. The amount of sugar can be changed according to your liking.
3.If you want to preserve this for longer time, use a canning method.
4.As you have already noticed, this doesn't have any added pectin. The apple juice and Strawberries have lots of natural pectin in them.
5. If you are making jam for the first time,be careful.Use a big pot and a long spoon for stirring. It splutters a lot, don't get any burns.

Recipe adapted from : Here

  Daiquiri is a great cocktail but this recipe is without the Rum hence a mock-tail.  We enjoyed this and with a family with kids this indeed is a great treat where both kids and parents can enjoy the drink.  I had to add more sugar for the kids but otherwise the recipe is as below.  I have reached India and officially kick started my  vacation.   The journey was uneventful and things are going well so far.  The heat is unbearable but some how children seem to be taking it better than me.  I was always worried they will have trouble but yet again they prove their adaptability.

  Hope everyone is doing well and enjoying their days and blogging.  I am sorry again I am unable to visit your sites but I will be back in a month to make that right.  Have fun!



Ingredients:

Strawberries- 6-7
Lemon juice- 1 Tbsp
Sugar
Ice cubes- 4-5

Method

1.Wash and hull the starwberries.
2.Throw everything except ice cubes in a blender.
3.Add the ice cubes and blend again.
4.Serve in cocktail glasses.



Notes:

1.If you want to have the Strawberry Daiquiri, add 2 Tbsp of light Rum into this.
2.The above recipe serves 2.

Everyone in the family loves muffins; strawberry or banana muffins tops the list. Therefore, muffins have become a regular in this household.  Seeing that these two flavors are a hit and having some of both to spare, my mind went into overdrive.  I wondered what if I combine the two.  Ok, secret only for you: I had only a little of both but together they would just be the right amount to bake a loaf.  I gleaned the web and used some stored memory in my gray cells, and what do you know, I baked some delicious combination bread.  Try it to see the flavors blend in marvelously.

  Digressing from cooking, I wanted to tell you how spring has been treating me.  These days I am out in the yard either in the pretext of educating my son or mowing the grass or something else.  Whatever the excuse I make it a point to be out a couple of times.  Guess what fantastic sights I have been enjoying.  The other day I was out and about and lo and behold I spotted this sparrow working away within the pine tree.  I craned my neck a little and confirmed my doubts.  It was making it's nest!  Oh! the thrill of it.  I sneaked in and got my camera and clicked away.  Hmm... it was something else! I have updated a picture on facebook and if you would like a peek its here.  




Ingredients:

Strawberries (hulled and chopped)- 1 cup
Banana mashed -1 cup (~2 numbers)
Walnut (chopped coarsely)- 1/2 cup
Flour- 1 3/4 cup
Oats- 1/2 cup
Cinnamon- 1 tsp
Nutmeg powder- 1/8 tsp
Salt- 1/8 tsp
Baking powder- 1 tsp
Baking soda- 1 tsp
Butter/ oil- 1/2 cup
Eggs- 2
White granulated Sugar-3/4 cup



Method:

1.Preheat the oven at 350 degree F.Grease a loaf pan (9 by 5)
2.Whisk together the dry ingredients except sugar in a mixing bowl.
3.Beat the butter/oil and sugar until soft.
4.Add the eggs one by one and beat well to mix in.Also add the mashed bananas in and beat well.
5.Throw in the strawberry pieces into the flour mixture and toss well to coat the pieces.
6.Fold in the wet mixture into the dry one along with the chopped nuts.
7.Transfer to the loaf pan and bake for 45- 50 minutes or until a skewer inserted comes out clean.

Notes:

1.I have tried both with butter and oil and both works fine.
2.If you wish you could add a little more fruit.
3.I read that this tastes best if you cut the loaf after 24 hours.I was never able to do it,though I had a couple of slices left on the second day and sure that tasted better.
4.If any of you happen to make this and let the loaf ripen before you cut, do let me know :-)




Contributor: Namitha

What I like about this cake is the crunchy topping with lots of cinnamon and nuts.  Yum!  The rest of the cake is pretty delicious also because it is very moist and fruity tasting.  The topping surely spruces it up flavorfully with crunch!

The freshness of Spring is in the air! It’s difficult for me not to bring spring into every conversation these days. One reason is the obvious, spring comes and flees so soon you want to savor every moment. Another darn reason is it continues to snow intermittently in Colorado! This makes me want to repeat every so often that it’s spring and not winter.  I guess the strategy is more talk will hopefully get winter flying off and spring harnessed.  Day dreaming! I mean, somehow, can this snow go away?! On a cheery note the snowing is not as much as I make it out to be.  My son and I are enjoying long walks and trips to the parks which is after all the best part of spring and summer.  Long walks outside and to breathe fresh air is sublime. And talking about freshness, here is something that lives the meaning of the word, strawberry lassi! Yum!






Ingredients:

Strawberries- 8-10
Yogurt- 1 cup
Ice cubes- 5-6
Sugar/Honey- to taste

Method:

Blend everything together and serve.

Serves 3

Contributor: Namitha

STRAWBERRY DAIQUIRIS