The Best Homemade Strawberry Jam Recipe

Who doesn't love a fresh-picked strawberry? I especially enjoyed the strawberries that glow like lanterns and I can pick them straight from my garden. Just like a strawberries dream story about a princess's garden. I believe in making dreams a reality. Freshly picked strawberries are so sweet, juicy and healthy, also a temptation for anyone. You can make your own homemade jam. It is so delicious that it tastes so heavenly and is an easy way to package and give as gifts to your loved ones. You could use other soft fruit too, such as blackberries. 

Serves

Makes 1 jar of jam, 500ml

Ingredients

600g fresh strawberry

320g sugar, optional

1 small lime, lemon, (or just a few drop)

small knob of salted butter 

1) Wash strawberries in a large bowl, sprinkle over a little coarse sea salt , rinse under cold running water and drain them thoroughly. 

2) Slicing the strawberry in half, place the cut side down on a cutting board, then slice it into 4 pieces and place into a large glass bowl. Stir in sugar and allow to stand in room temperature for at least 2 hours or keep in the fridge overnight to release their natural juices. 

3) Cook the mixture into a large cast iron skillet. Add the lime or lemon juice and add a knob of butter and stir in to melt. This will help to dissolve any remaining scum and bubbles. Cook over medium high heat until it thickens, It should take about 15 minutes. 

4) Here's how to test, Spoon a spoonful of hot jam onto the cold saucer. If the jam is still thin and runny, keep boiling for another 2 minutes.

5) Pour into a clean, warm sterilised jar, and cover with lids, and seal, label and wipe the jar.  stay at best quality for up to three weeks in refrigerator.

Helpful Tips:

The dishwasher method is a very good method for sterilising your jars, and make sure you have a high temperature setting on it. you can clean the jars by putting them through the hot cycle of a dishwasher. 

Recipe from Josephine Recipes, June 2018

Soft, Moist & Fluffy Banana Cake Recipe

These loaves bake up incredibly tall, soft, moist and rich, packed full of banana-ry goodness. The perfect banana cake, and recipe can be make only only loaf. Just like grandma used to make!

Ingredients

(A)
• 40g salted butter, (melted)
• 40g granulated sugar
• 1 bananas, (over-riped)
• 1 tbsp whole milk
• 1/4 tsp vanilla extract
• 1 whole egg

(B)
• 1/2 cup, 80g cake flour
• 1/4 tsp, 1g baking soda
• 1/2 tsp, 2g baking powder

Directions:
1) In a large bowl, Add melted butter and sugar.
2) Mix together cake flour, baking powder and baking powder.
3) Use the bottom of a spoon press down until the banana is well mashed.
4) Add milk, vanilla extract and whole egg into a bowl.
5) Use a whisker or a fork to beat them well until combined.
6) Rest for at least 10 minutes before baking.
7) Pour batter into prepared pan, Bake in preheated oven 170°C for 35 minutes.

Recipe Source: Josephine's Recipes 

Zebra Cake Recipe | Chocolate and Vanilla Sponge Cake

Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cake.

Makes 1 ( 8 inch cake pan)

Ingredients
(A)
• 3, large egg yolks
• 25g, 2 tbsp sugar
• 25g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 6g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon or lime juice
• 40g, 4 tbsp sugar

(C)
• 11/2 tbsp cocoa powder, sieved

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, milk and vanilla extract, Sift in the cake flour and whisk until smooth. Don't over mix it.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour half of the batter into a separate bowl, and sift the (C) cocoa powder, mix until well combined. Spoon 3 tbsp of the plain batter into the centre of the cake pan. then add 2-3 tbsp of the cocoa batter on top and repeat until all batter has been used.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1) It's important to follow exactly this recipe and baking at the right temperature.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: Josephine's Recipes 

家乡的味道，也是我家最喜欢的客家咸肉粽，一口接着一口

我家乡的味道，也是我家最喜欢的客家肉粽，尤其是加了咸蛋，不但能够增加风味， 也会增加食欲， 一口接着一口的吃不停。这个客家粽子真的很好吃，雪白晶莹剔透的糯米饭、粒粒香脆的花生、虾米、加上半肥廋五花肉，口感滑嫩，味道也很香浓，尤其是自己动手做的，也吃着放心。虽然很忙碌，但能够和家人一起包粽子，这样，可以彼此比较包粽子的手艺，才有过端午的乐趣。一般超市买的咸鸭蛋都有硬芯，自己腌制的才能够做出完美，沙沙软软的咸蛋黄。

以下材料可以包18 个 (大) 。要看粽子大小决定。 (小) 可以包 大约40个。

粽子馅料:
五花肉 (8排)
花生(2杯)
虾米 (1杯)
干贝 (半杯)
红葱 (2 个)
花菇 (15朵)
咸鸭蛋 (18个)
糯米 (1kg)
长糯性韧米粒较干硬
圆糯性松易烂。
粽叶（1包）
绳

调味料:
李锦记老抽 (3大匙)
用老抽上色，有很浓很浓的古早味．
生抽 (3大匙)
李锦记蚝油(3大匙)
甜米酒 (3大匙)

做法:
1) 粽叶洗净，放入冷水【泡水过夜】 第二天，倒掉泡过的残物水，洗净沥干水分。
并减去尾端的叶脉粗梗备用。
2) 泰国糯米洗净【泡水过夜】沥后备用。
3) 花菇，虾米，干贝【泡水过夜】
4) 五花肉放点米酒洗净。将【李锦记排骨酱】拌匀。盖上保鲜膜，放入冰箱冷藏腌制隔夜，让其入味。烤炉，用中火将所有肉块焗熟即可。多余的是油腻汁、要丢掉喔。之后倒入蜜糖，别开大火，糖的成份很容易烧焦。两次翻面烤成金黄色即可。最后出炉后，再放少量蜜（翻拌均匀即可）待凉切块备用。
5) 买现成的咸香花生，用搅拌器打碎备用。可以买生的泰国花生自己慢火炒香。 (比较费时费力)。
6) 热锅入油，中火爆香红葱头，虾米、干贝、与花菇炒香，再放入半肥廋叉烧肉，炒香，关火。 花生不能太收热会很容易烧焦，要关火后，才放入花生碎， 热度刚刚好。加入蚝油、老抽调味，快炒，备用。
7) 取两片粽叶，头尾交叉叠放，于叶长约1/3的位置折成三角锥形，先放入2 大匙糯米铺底，咸蛋 ，花菇，半肥廋肉，依照個人喜好，馅料可以加多一點。再摆上4大匙虾米干贝花生料。最后再放入5大匙糯米铺平。(高度不超过粽叶边缘) 取多两片粽叶，讓它更穩固的定型，这样煮肉粽的时候才不会爆出。将另一端粽叶盖上两侧反折，收口，用绳绑住，但不宜绑得太紧，这样才能在糯米有膨胀的空间。每个人包粽子的方法都不一样，这次包的肉粽超豪迈的大肉粽。
8) 一大锅， 将包好的粽子摆入深锅内，直接加热水淹过粽子，盖上锅盖。 用中火煮约1 个小时熄火。 (记得偶而要检查水量，以防煮干，水不够的时候记得要加水进去。)

温馨提示:
需挑选较有油脂的五花肉，在蒸煮后肉质才不会紧缩。且油脂会融入糯米中，增加滑润口感兴香气。非常轻松地就把家乡味做了出来，这次包了18个。自己动手做，真的好吃，而且料多，又丰富，这是美食主义者不能错过的好料理。大家不妨自己动手来做做看，很容易就可以上手了！

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食谱原作者：约瑟芬食谱

Super Soft & Fluffy Zebra Cupcake

Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes.

Makes 9 cupcakes

Ingredients
(A)
• 3, large egg yolks
• 20g, 2 tbsp sugar
• 20g, 4 tbsp corn oil
• 25g, 4 tbsp milk
• 6g, 1 tsp vanilla extract
• 50g, 6 tbsp cake flour, sieved

(B)
• 3 egg whites
• 1/4 tsp cream of tartar or 1/2 tsp lemon or lime juice
• 40g, 4 tbsp sugar

(C)
• 1 tbsp cocoa powder, sieved

Method:
1) In a bowl, mix (A) egg yolks, sugar, corn oil, milk and vanilla extract, Sift in the cake flour and whisk until smooth. Don't over mix it.

2) In a separate bowl, whisk (B) egg whites until foamy then add cream of tartar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 5 minutes.

3) Folding cake batter into a whites, and mix until incorporated.

4) Pour half of the batter into a separate bowl, and sift the (C) cocoa powder, mix until well combined. Spoon 1-2 teaspoon of the plain batter into the centre of the cake pan. then add 1-2 teaspoon of the cocoa batter on top and repeat until all batter has been used.

5) To prepare a water bath. Pour enough cold water in a larger pan. Bake in no preheated oven, 150°C for 25 minutes or until the cake is set in the centre. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind.

Helpful Tips:
1)It's important to follow exactly this recipe and baking at the right temperature.
2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly.
3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 
4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 
5) Folding egg whites into a cake batter. Do not stir and never use an electric mixer. 
6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites.

Recipe Source: JosephineRecipes.Co.Uk