22 Sep 2010

strawberry compote

ichigo +1
Ah! Photos look so much better without shadows :)

Compared to other months, sales of strawberries have peaked! Currently, we buy around 3 -5 punnets of strawberries each week because they are so sweet now :D Did I mention they're also cheaper? Well, that's the only perk in the upcoming Spring. Definitely not looking forward to the heat!

french toast & strawberry compote +1
The idea of creme brulee french toast was stuck in my head since Christine mentioned it a while back. Instead of the usual mix I dip the thick sandwich slices in, I tried to dipping it in raw creme brulee mix instead. The result? There wasn't really a difference except that the cream flavour was more prominent (even though I did a 50% cream and milk ratio).

But never mind that, it was still a good snack to the point where my sister wanted a slice o_o Now that's RARE!

The recipe for this week is the strawberry compote that went with the french toast. Nothing too hard and doesn't take too long to make a small batch and add it to your favourite sweet breakfast or brunch!


strawberry compote

makes 2 small servings (about 125 ml)
  • 1/2 punnet strawberries, hulls removed and quartered
  • 2 tsp sugar
  • 1 tsp lemon juice

  1. Place all the ingredients into a small pot.
  2. Stir constantly for 8 - 10 minutes on low heat.
  3. When the strawberries are soft, squash them roughly with a wooden spoon.
    When the liquids are slightly thick, the compote is ready.
    Cool and refrigerate for later use.
* Mix with plain yogurt and freeze for a frozen treat.