STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE

STRAWBERRY:

The Strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. The plant produces succulent, red, conical fruit from tiny white flowers. 

The history of this fruit goes back to 2,200 years. The growth of wild strawberries in Italy can be traced back to 234 BC.

Strawberries are native to North America, and the Indians used them in many dishes. The first colonists in America shipped the native larger strawberry plants back to Europe as early as 1600.

Cultivation began in earnest in the early part of the 19th century, when strawberries with cream quickly became considered a luxurious dessert.

New York became a strawberry hub with the advent of the railroad, shipping the crop in refrigerated railroad cars. Production spread to Arkansas, Louisiana, Florida, and Tennessee. Now 75 percent of the North American crop is grown in California, and many areas have Strawberry Festivals, with the first one dating back to 1850.

The name Strawberry is derived from the practice of mulching the plant with straw for retaining the moisture, dissuading the growth of pests, and keeping the fruit fresh. Another theory is that Strawberries strewn among fallen leaves were a common sight in olden days. This might have led to the development of the word Strawberry from the two words, Strewn and Berries.

In ancient Europe, in Rome, this fruit was grown for the formulation of different medicines. Strawberries were used to treat digestive problems and skin diseases. This fruit is also used in cosmetics on a large scale. It is used in Shampoos, moisturizers, cleansers and, soaps, etc. It was also used for the treatment of Rheumatic Gout and Bowel disorders.

Strawberry is a rich source of Vitamins, minerals and, antioxidants (these assist in delaying aging) The Calorie content of this fruit is less than many fruits.

As you know that this fruit is commonly used in desserts and drinks, the popularity of Strawberry is growing day by day in Asian countries as well. It is now cultivated in Pakistan is available in abundance during the season. Different types of Cakes are made from this fruit, so are the healthy Smoothies. In Pakistan, it is still not a commonly used fruit because of the high cost.

Personally, I am not very fond of this fruit but my children love it, so I decided to have a try on this fruit by making a Cake and Smoothie. I am posting the recipe of Strawberry Smoothie here and will also post a cake recipe soon. The result of both the recipes was beyond my expectations as these turned out to be excellent.

Ok, let us start making our healthy Strawberry Smoothie with the name of ALLAH.

EQUATION:

Preparation Time:                                   15 Minutes for using fresh Strawberries

Yield:                                                      6 Servings

Expenses:                                                Rupees 200 (Less than 2 US Dollars) if using

                                                              fresh Strawberries of the season.    

WHAT INGREDIENTS WE NEED:

1. 1/2 Kg Fresh Ripe Strawberries
2. 1 Cup Yogurt
3. 3/4 Cup Orange Juice
4. 1 Litre Milk
5. Sugar to taste
6. 1/2 Teaspoon Black Salt
7. Ice Cubes as required

HOW WE MAKE OUR SMOOTHIE:

• Wash and hull the Strawberries (Keep a few for garnishing with stem)
• Put Strawberries, Yogurt, Orange Juice, Sugar, and Black Salt in a Blender.
• Blend on high speed until well-blended Puree forms.
• Taste it and if needed add more sugar
• Add Ice Cubes and Milk and blend on medium.
• Pour into the glasses, slit some whole Strawberries halfway through the centers and fix them on the rims of the glasses before serving.
• The Smoothie is ready to be enjoyed now.

I recommend to make this Smoothie and enjoy a healthy drink. It has various benefits for your entire family.

Make it without any FEAR OF FAILURE.




InshaALLAH our next recipe will be Strawberry Cake 


Thanks,


NOVICE

RED VELVET CAKE

RED VELVET CAKE 

Velvet Cake is very popular across the world but by the name of Red Velvet Cake, especially during Christmas and more in demand on Valentine's Day celebrations. The name Velvet Cake is attributed to its smooth and soft texture with Redish Hue. It can be called the Cousin of Chocolate Cake as both these cakes use Cocoa Powder as their basic ingredient. The difference comes when Vinegar is mixed with Cocoa Powder while preparing the Velvet Cake along with a generous amount of Butter Milk. The chemical reaction of Vinegar with Cocoa gives it a Redish Hue but that is not sufficient and Red food color is used not in drops but in tablespoons.

This Cake is neither purely Red nor Maroon, it has a unique color and texture of its own. Its reddish hue comes from the acidic nature of the Cocoa which then reacts to the Butter Milk and Vinegar. This Chemical reaction also makes this cake more fluffy, soft, smooth and moist. 

The History of this cake is disputed but the hints are there that it is being prepared since 1800. Before it, Cocoa Coffee Cakes were made and their color was Mahogany in 1900. The first proper written account of this cake came in 1943, during World War.  The scarcity of Sugar during that period of War made Bakers use to Beet Root Juice and its Pulp.  It gave a good red color to the Cake.

In the USA, Waldorf-Astoria Hotel of New York claims to be its birthplace, though their claim has no authentic means to prove it. It is sold at 100 and 200 dollars a cake by this hotel.

As I have mentioned in my introduction, I tend to experiment different methods and ingredients to judge their result and outcome without any type of FEAR OF FAILURE, so I have plans for trying others colors, ie. Green, Pink, Purple, Yellow and Orange for this Cake.

As it is the time of celebration for the Muslim World after Holy month of Ramazan and fasting for 30 days, Muslims all over the world will celebrate Eid ul Fitre which is also called Meethi Eid or Sweet Eid. Traditionally sweet dishes are prepared on this joyous day as a blessing of ALLAH.  After some thinking, I decided to try my hand at Red Velvet Cake and turn it into an EID VELVET CAKE. Before that, I have never attempted this cake.  The result is astonishingly great as it comes out to be one of the excellent cakes I have made, as I have no prior experience of baking or cooking, the result is breathtaking for me.  I am sure this is because I never think of failure.  The FEAR OF FAILURE always hinders the urge to try new things, so I must again request all my viewers to please throw away this fear, heaven will not fall if you try does not succeed. Try again and again, this is part of life.

Let us start preparing our Velvet Cake with the name of ALLAH.

WHAT WE REQUIRE:

1.  3 baking pans of 8 or 9 inches
2.  2-1/2 Cups All-purpose Flour (Take out 2-1/2 Tablespoons of Flour and replace it with the same amount of Corn flour)
3.  1 Cup Butter (Softened)
4.  2 Cups Sugar
5.  1-1/4 Cups Butter Milk
6.  2 Large Eggs
7.  1 Tablespoon Cocoa Powder
8.  1 Tablespoon Vinegar
9.  1 Teaspoon Baking Powder
10.  2-3 Tablespoons Red Food Colour (Liquid-based)
11.  1 Teaspoon Salt
12.  1 Teaspoon Vanilla Extract

FOR BUTTERCREAM FROSTING:

1.  1 Cup Butter (Softened)
2.  3-4 Cups Confectioner's Sugar
3.  2-3 Tablespoons Milk or Heavy Cream or Half & Half
4.  1 Teaspoon Vanilla Extract
5.  A pinch of Salt

HOW WE PREPARE:

• Preheat oven to 180C, 350 F or Gas Mark 4 for 15-20 minutes
• Grease 3 8 or 9 inch round pans and put in the butter paper at the bottom, also grease the butter paper.
• Sieve together Flour with Corn Flour and salt, set aside.
• In a separate bowl beat Butter or Oil and Sugar until fluffy and creamy
• Now add Eggs one by one and continue beating
• Start adding Flour Mixture and Buttermilk,  by alternating one after one, start and end with the flour and fold it into the wet mixture.
• Add Vanilla Extract.
• In a small bowl mix together Liquid Red Food color in Cocoa Powder till it becomes a paste.
• In another small bowl mix Vinegar and Baking powder, it will instantly start foaming, mix it and immediately put it into the batter and beat it on medium speed.
• Also, add Food color and Cocoa paste.
• The batter will be thick.
• Pour it into the Pans equally and put one pan in the Oven.
• One Layer will take about 25-30 minutes in baking.
• Check the cake by inserting a knife or a toothpick in the center of the cake, if it comes out a little moist then take it out of the oven. 
• Our cake is perfectly baked now.
• Cool the cakes on Cooling Rack or any other wire mesh available n the Kitchen until completely cool.

BUTTERCREAM FROSTING:

1. Beat butter on medium speed until it becomes pale and smooth in texture.
2. Start adding Confectioner's sugar 1/2 cup at a time and continue beating.
3. After one cup, increase the speed to high for 10 seconds.
4. Now add Vanilla and Salt and combine it.
5. Add Milk, Heavy Cream or Hal & Half a little at a time till you reach the desired consistency.
6. If you want it thicker then add more Sugar and for less thick add one or two tablespoons of Milk in it.

ASSEMBLING OF 3 LAYERS:

1. When the Cake layers are completely cool, put one on the stand and cut the upper crust by a sharp serrated knife, do the same with all three layers. There will be crumbs of the cake top, keep them for sprinkling after it is completely frosted.
2. Put a large blob of Frosting over it and spread it lightly on top and sides.
3. Put on another layer over it and do the same with the third as well.
4. Cover it lightly with the frosting and put the assembled cake in the Refrigerator for few hours until the frosting is set.
5. This process is called Crumb coating, the light coat of frosting will set and no crumbs will come out poking and making it ugly to look.
6. When the frosting is set, take out the Cake and coat it with the remaining frosting all around and on top with the help of Spatula or any other tool.
7. Put it back in the Refrigerator for some more time.  It will make the Cake firm with frosting.
8. Now sprinkle the cutaway crumbs of the cake on top and sides to make it look more beautiful, this is of course optional.

I understand this cake is not very easy to make, it is time-consuming, but when you'll taste it, the time consumed will be worth it and celebrating Eid ul Fitr with this great recipe will be unforgettable.

Try it after throwing away your FEAR OF FAILURE into the Dead Sea.

Thanks,

NOVICE