Strawberry Jellies Recipe

Posted on
Photo: Strawberry jellies recipe

Need ideas for cooking with kids? The Lebanese Recipes Kitchen invites you to try Strawberry jellies Recipe. Have some fun with the kids in the kitchen and get them helping to make everything from muffins to main meals.

Help kids learn to make homemade jelly with this easy recipe, designed for 5-9 year-olds.

Easy
Makes 6
Prep 30 mins
Plus setting

Ingredients

1 sachet gelatine
450ml strawberry or apple juice
15-18 very ripe strawberries
whipped cream , for decoration

Method

Ask a grown-up to put 6 tsp boiling water into a jug. Sprinkle on the gelatine, then whisk carefully until it dissolves.

Pour in the juice and whisk, making sure it’s all mixed in.

Pull the green hulls out of the strawberries. Use a knife to cut them into slices or small chunks.

Put some pieces of strawberry into 6 glasses leaving a few to decorate at the end. They should be full but with plenty of room around them.

Pour the juice into 6 glasses, filling them almost to the top. Put them on a plate or tray in the fridge to set. They will take about 4 hours to set.

When the jellies are set, decorate with whipped cream and extra strawberries.

Nutrition per serving

118 kcalories, protein 2g, carbohydrate 10g, fat 8 g, saturated fat 5g, fibre 0g, sugar 10g, salt 0.03 g

Recipe from Good Food magazine, June 2010.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *