strawberry compote

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!

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!

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strawberry compote

ingredients:
makes 2 small servings (about 125 ml)

• 1/2 punnet strawberries, hulls removed and quartered
• 2 tsp sugar
• 1 tsp lemon juice

method:

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.