Skip to main content

Dunken Strawberries


I just discovered the best way to eat strawberries. And it doesn't even involve any cream.

Hull and slice strawberries. For each cup of fruit, sprinkle a tsp of caster sugar. Add 1/2 tsp vanilla extract (mine has seeds mixed in) and a tbsp of balsamic vinegar. Mix, then pop in the fridge for around an hour.

You might want to make sure you are alone before you take the strawberries out to eat. For starters, you don't want to share this. But more importantly, you will be left with a small quantity of vanilla and balsamic syrup once the strawberries are over. You don't want to let go of this one; not even a drop. Maybe the phrase lick the bowl clean comes to mind!

Comments

notyet100 said…
this looks so yummy,..
I dunk my strawberries in balsamic vinegar and honey...they taste so yummy....love to add vanilla essence next time
Mona said…
YUMM! you are so right, this delicious bowl of strawberries is TOO difficult to be shared ;-)
Rachel said…
Sometimes simple things as in this are the best!
Raaga said…
yummy... I normally just slice them and serve with whipped cream... :)
Alka said…
Thats so new to me..never ever ever heard of this one...Can't wait to grab a box of strawberries, next time I am shopping for fruits...actually I hardly pick these, coz we get bit tart ones here and also they get spoils pretty soon.Gotta try this one for sure !
ARUNA said…
that's a gorgeous click....fresh strawberries!
Unknown said…
Ooh yum. I'm going to do this IMMEDIATELY!!
Ann said…
HEY!! I just had my first balsamic strawberry experienc today! What a coinky-doinky. I loved it, but the hubs was not at all happy. I guess its a personal taste thing...
Laura said…
This sounds fabulous.

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.