Simply How to Bake a Strawbery Filled Cake,....?

INGREDIENTS:

• 5 cups strawberries,washed and hulled 
• 1 cup water 
• red food coloring(optional)
• 1 1/2 cups sugar
• 1/3 cup cornstarch
• 1/2 cup water
• Cooled French Sponge Layers
• (recipe follows)
• Boiled icing  (recipe follows) 

PROCEDURE:

Slice enough of the strawberries  to measure 2 cups (500ml).

Put them into saucepan and add 1 cup (230ml)water.

Bring to Boil ,turn down to heat and simmer 3 minutes or until

berries are tender.

Mash or blend until mixture is smooth.Return to saucepan. 

Add a few drops of food coloring if desired to make the filling 

a good bright red. Set over high heat and bring to a boil. 

Blend sugar, cornstarch and 1/2 cup (125ml0 water until smooth.

 Gradually add to boiling mixture and stir constantly until

thickened and smooth. Turn down heat and continue cooking and 

stirring1 minute. Remove from heat, cover with waxed paper

and cool to room temperature. Slice half of the remaining berries

into thickened berry mixture.

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How to Cook Curried Scallops.,? with procedure.

• 1 lb frozen scallop,thawed 
• 1/4 cup fine dry bread crumbs
• 1/4 tsp salt
• 3 tbsp butter
• 1 tsp curry powder 
• 2 tsp lemon juice
• 4 thin slices fresh lemon

PROCEDURE:


Heat oven to 450F(230C).
Butter four large scallop shells or shallow
 individual baking dishes.
Rinse scallop under cold water and dry well
on  paper towelling.
Combine bread crumbs and salt in a flat dish
and roll each scallop in the mixture to coat
with crumbs in all side.
Divide scallop evenly among the scallop shells
or baking dishes, putting them in a single layer.
Melt butter in a small sauce pan.
Add curry powder and cook gently 2 minutes,stirring
Stir in a lemon juice drizzle this mixture over the scallop
lay a lemon slice on top of each serving.
Bake 15 minutes or until scallops are tender

Serve immediately.....

How To Cook Curried Corn Soup

INGREDIENTS:

• blend recipe
• 2cups raw corn(cut from cobs)
• 1tbsp finely chopped onion
• 1cup milk
• 2tbsp butter
• 1/2 tsp curry powder
• 1cup light cream
• 1/2tsp salt
• 1/8tsp pepper
• chopped parsley

PROCEDURE:
      Combine corn, and milk in medium saucepan. Bring to
       a boil.Turn down heat, cover and simmer 20 minutes.
       Pour into blender and buzz until nearly smooth. Heat
       butter in same saucepan. Add curry powder and cook
       gently 3 minutes, stir in corn mixture, cream, salt and
       pepper. Heat stirring constanly. Taste and add more
       seasoning if needed.Serve springkled with parsley.