Springtime = Strawberries

strawberry_cakesI realize that I should probably get out of the kitchen and look for sources of inspiration elsewhere, as this baking hobby of mine is turning my blog into a foodie diary and is quite literally expanding my thighs.  I’m finding the latter quite problematic, so all jokes aside, I will dedicate my future post to the gym; the fluorescent and sterile lair where machines stand impatiently at attention, their pixelated screens beckoning, waiting to prey on excess calories.

Until then, on with the subject at hand.  Let it be known that I only bake for events, well… occasionally for no reason at all but to quell a sweet tooth craving, but I try to resist those urges to avoid over-indulgence (see expanding thigh reasoning above).  Whether it be for potlucks, birthdays or holidays, I enjoy trying out new recipes.  It’s an adrenaline rush of sorts with the potential of failure and a limited deadline with no time to resort to a plan B.  Thankfully most of these culinary adventures turn out well, and worst case, a little extra sugar can thankfully solve most mishaps.

I honestly can’t post the recipe for this amazing strawberry coulis as it was the result of “little bit of this, little bit of that”.  Toss it all into the blender and taste after each new ingredient addition and adjust accordingly.  One tip is that while heating the concoction on the stove to thicken it a little, adding a few basil leaves (fresh, not dried flakes, and straining them later of course), adds a lovely flavour harmony to the sweet strawberry mixture.  There you have it, my secret ingredient: basil.