Classic Ice Cream Sandwiches (for dinner)

Happy Smitten Kitchen book day! Today the cookbook comes out, and in 17 days I will be meeting Deb on her book tour and getting her to sign my pre-ordered copy :))

To continue the countdown, I am making the ice cream sandwiches another go. I first made them in the summer for a friend's pot-luck, and have made them again today in a new shape and with a more adventurous ice cream flavor. Initially I made them in the classic rectangle, and used a knife to cut up a block of vanilla Chapmans into slabs to fit into my sandwiches. They were then wrapped in tin-foil and transferred in a cooler with ice packs to the party.

Second time around, I baked them for less time in attempts to make the cookie softer. They are circular and I used President's Choice Mocha Almond fudge! I scooped and molded the ice cream on the cookie.

I have yet to try Deb's way of preparing the ice cream filling, but have included her instructions.

Cookies
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Filling
1/2 gallon (8 cups or approximately 1050 grams, weight will vary by brand/variety) ice cream, your choice of flavor (I used cookies and cream), softened
Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift the flour and cocoa together (I am generally too lazy to sift things but cocoa is really lumpy so don’t skip this) and set aside. In the bowl of a standing mixer with a paddle attachment, beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (I recommend 30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of 24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.
Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a thermometer (totally brilliant tip from Amy, by the way; it made far better indentations than skewers that I usually use for docking) to poke the cookies with holes (Amy recommends 14 holes but I used this as my guide and made more).
Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Meanwhile, line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour (or longer if your freezer is as terrible as mine).
Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into 10 to 12 2-by-4-inch bars (cut the number of cookie pairs your batch yielded). Strangely, I found using kitchen shears to go right through the ice cream and the paper underneath the easiest. I then flipped each piece of ice cream onto a cookie, peeled off the paper, and finished sandwiching the rectangle of ice cream with a second cookie.

Smitten Kitchen Green Bean Salad

It has probs been about a century since I posted. Lots of changes, and have been feeling guilty about neglecting my food-blogging habits. Especially since the Smitten Kitchen Cookbook comes out tomorrow, and I can't rave enough about how much Deb has inspired me in all things food and amazing. I have obvs purchased tickets long ago for the book tour, and in my countdown to meeting her, I am making a glorious return. First with Deb's green bean salad.

I first tried this recipe as my contribution to Thanksgiving dinner, and since has become one of my fave easy and healthy go-to's. I altered the recipe a little bit by adding mini bocconcini cheese, a very welcome and tasty addition once it has sat in the dressing for a bit.

Green Bean and Cherry Tomato Salad
Adapted from Smitten Kitchen

Serves 6
1 pound green beans, though if you can find a mix of green and yellow beans, it will be all the prettier
1 pound cherry tomatoes
1 large shallot
2 tablespoons red wine vinegar
Salt and pepper
1/3 cup extra-virgin olive oil
Basil or other herb (optional, I used basil)
1 cup mini bocconcini cheese, cut in halves

Prepare the vegetables: Top and tail the beans and cut them into large segments. Parboil the beans in salted water until just tender, about four to five minutes. Drain and immediately spread them out to cool. Stem the cherry tomatoes and cut them in half.
Make the vinaigrette: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes and bocconcini in with the vinaigrette; this can sit for a while. Do not add the green beans until just before serving or they will discolor from the acid in the vinaigrette. For variety, the salad can be garnished with basil or some other fresh herb such as parsley, chervil or hyssop.
Do ahead: Beans and vegetables can be prepared ahead of time. Simply toss with the dressing only at the last minute, as it can discolor the green beans after several hours.

David Lebovitz's (long weekend) Cream-cheese Brownies

All I can say is that these were an excellent long weekend treat and I had to resist keeping it all to myself! :)

Cheesecake Brownies (from David Lebovitz)
One 9-inch (23cm) or 8-inch (20cm) square pan

For those of you who like higher brownies, use an 8-inch pan.
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Pineapple-Coconut Macaroons

It's raining and it's really pouring in Toronto, and I only have about four more days off before I dress myself in some scrubs and get to work. The idea to make macaroons half came from my friend and I joking about these expensive vegan macaroons we saw someone bring to a bar and eat, and half came from David Lebovitz. Since his brownies were really the "absolute", I had high expectations for these pineapple macaroons (to be fair, he never made such a claim on these). They were just okay to good to satisfy a sweet tooth, not as magical and comforting as his brownies.

Pineapple-Coconut Macaroons (from David Lebovitz)
About 35 cookies


David Lebovitz's note: I prefer to use unsweetened pineapple packed in its own juice, but if you can only find pineapple packed in light syrup, reduce the amount of sugar to 3/4 cup (150 g) for caramelizing the pineapple. If you want to use fresh pineapple, you’ll need 1 1/4 cups of caramelized crushed pineapple paste.
My note: I used sweetened pineapple and think I should have used less sugar so that it was stickier and easier to mold.


One 20 ounce (about 600 g) can crushed unsweetened pineapple
1 cup (200 g) sugar
pinch of salt
3 1/2 cups (245 g) dried unsweetened shredded coconut
3 large egg whites
1/2 teaspoon vanilla extract


1. Put the pineapple in a wide skillet (preferable nonstick) with the sugar and a pinch of salt.
2. Cook the pineapple until the liquid is evaporated, then continue to cook, stirring constantly, until the pineapple gets thick and sticky, and just begins to brown. Remove from heat and scrape the caramelized pineapple into a large bowl. Then mix in the coconut into the pineapple, then the egg whites and vanilla.
(The mixture may be rather difficult to mix with a spatula. You can mix it with a stand mixer fitted with the paddle attachment or use your clean hands.)
3. Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
4. Use your hands to gather a bit of the batter, about the size of an unshelled walnut, and form it into a round or a pyramid-like shape, onto the prepared baking sheet. Continue forming all the cookies then bake them for about 30 minutes, rotating the baking sheet midway during baking. The cookies are done when they are nicely browned up the sides (I failed to make a pyramid-like shape, so settled for a blob/dome shape)

Storage: These cookies are best served the day they’re made, since over time, they’ll lose their slightly crunchy crusts. You can store the batter up to five days in the refrigerator and bake them off as desired.

Red Lentil Dahl

I have this week off before I start my five week placement at a long term care facility. Working 7am-3pm will be quite an adjustment. I should probably start finding some easy and affordable lunch/dinner recipes that I can make useful for the next month and some, and even the future.

Something I do love is mushy food. Like mushy French fries and rice with stuff on it, risotto, mashed potatoes. Smoothies, Greek yogurt... You get the point. So I decided to venture into the world of Indian cooking and make some red lentil dahl.

It didn't take too long and it was pretty easy and delicious. I took two recipes and kind of blended the aspects I liked of each, into one recipe. Then I paired it with brown rice :)

 

Red Lentil Dahl (a fusion of the Taste.com.au recipe and one from The Taste Traveller)

• 2 cups (475 ml) masoor daal (red lentils)
• 3 cups (720 ml) water
• 1/2 teaspoon turmeric powder
• 3 cm fresh ginger, sliced
• 3 tablespoons (60 ml) vegetable oil
• 1/2 teaspoon cinnamon
• 2 bay leaves
• 2 tomatoes, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon cumin
• 1/2 teaspoon (2.5 ml) chili flakes
• salt to taste
• 1/2 teaspoon (2.5 ml) garam masala
• 3 to 4 tablespoons cilantro 

Directions

Wash and rinse lentils. Place lentils, 1 tablespoon of the oil, ginger, bay leaves, half of the tumeric powder and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

Heat the remaining oil in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, rest of turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the chopped tomatoes and season to taste with salt. 

Add the lentils to the pan and mix well. 

Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in 2 or 3 tablespoon cilantro. Top with remaining cilatro and serve with rice, naan break or pappadums. 

This can be make in advance and will keep well in the refrigerator for a few days. You can also freeze it for up to a few weeks.

Banh Mi Boys

I've recently gotten the pleasure of eating at Banh Mi Boys at Queen and Spadina and I must say that I can't wait to go back! The 3 brothers who own the shop serve their own modern take on the traditional Vietnamese banh mi sandwich, with some Korean influence as well. I had a squid taco and a beef cheek steamed bao and both were delicious as well as affordable at about $4 each. Their kimchi fries is definitely next on my list to try!

David Lebovitz's Absolute Best Brownies

Tomorrow my cousin Emily moves to Toronto, to warm her new home, I decided to bake her some brownies to go with the pizza we'll be ordering tomorrow (a traditional first meal in a new home). In a google search of "best brownies ever", I came across David Lebovitz's recipe. It was quick and easy, and I do agree that the one minute of vigorous stirring is essential!! From my little taste test, I can assure you that they live up to their name. Can't wait to go over and share them tomorrow :)

Absolute Best Brownies (by David Lebovitz)

Ingredients

• 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
• 8 ounces bittersweet or semisweet chocolate, chopped
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup all-purpose flour
• 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped

Directions

• 1. Preheat the oven to 350°F (175°C).
• 2. Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had success with an 8-inch pan.] (I used a round cake pan, for my failed efforts in finding my square pan)
• 3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
• 4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," as the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. And therein lies the difference between dry, crumbly brownies and what many brownie mavens around the world feel are, indeed, the world's best brownies.] Stir in the chopped nuts.
• 5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
• 6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)

(Surprise) Strawberry Cupcakes

I have a weird aversion to surprise parties. Just something about secrets and jumping out and yelling with a room full of people is unsettling and awkward to me. My favorite tactic for such occasions is to get someone to text me once the surprising has occurred, and then come join the party after. I have made a couple exceptions though, and this past Thursday was one of them. My friend Andrea suggested we throw a surprise party for our two friends Clint and Mikey, since Clint was grumpy and refusing to do anything for his 27th, and Mikey had been too busy with exams to go out for his. It was held at Clint's favorite bar, Toby's, on College St. Everyone came out and it was a lot of fun, despite the hiccup of having to change the time the night before, and the whole surprise aspect. I was in-charge of inviting Clint's baseball friends, and making the cupcakes :)

 I decided to make Martha Stewart's strawberry cupcakes because I had 2 cartons of strawberries sitting in my fridge, and the idea of baking with fruit is really appealing to me lately. Instead of the icing that goes with the recipe, I opted for a strawberry cream cheese icing from The Joy of Baking, since I also had cream cheese on hand. Both turned out very nicely, although a bit girly. Good thing I had found some baseball themed baking cups at Bulk Barn :)

Strawberry Cupcakes (from Martha Stewart's Cupcakes)
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs plus 1 large egg white, at room temperature
1 cup milk, at room temperature
2 cups finely chopped fresh strawberries 

To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment (I used a hand mixer), cream the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs and the egg white, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add the flour mixture in two additions alternately with the milk, mixing only until incorporated. Gently fold in the chopped strawberries with a rubber spatula.

Fill each well of the cupcake pans about 3/4-full with the batter.  Bake for 25-30 minutes, or until the cupcakes are golden and a toothpick inserted in the center comes out clean.  Remove the cupcake pans to a wire rack to cool for 5-10 minutes, then remove the cupcakes from the pans to the rack to cool completely.

Strawberry Cream Cheese Frosting (from Joy of Baking)

8 ounces cream cheese, cold
5 tablespoons softened butter
2 tablespoons vanilla extract
(scant) two cups powdered sugar
2 tablespoons fresh strawberry purée
To prepare the frosting:  Using a hand mixer, beat the top three ingredients together until well combined.  Gradually add the powdered sugar as you continue beating the mixture.  Lastly, stir in the strawberry purée.

Wait till cupcakes have cooled completely to frost cupcakes. I used a Wilton piping bag and tip.

The Hiatus

Hi there again, I know it's been about a million years in blogger days since I last posted about any culinary attempts or even what I've been up to. My excuse is that life happened in the way of this New Year's resolution to keep this food blog alive. School has been a part of it, also getting put on antibiotics for nine months has been a part of it too. Sometimes these things happen, and if I've learned anything (now that I'm also a year older at 26), it's that it's never too late to try topick up where you left off before that bump in the road got in the way. So here are a few photos of some fun things that happened during my blogging hiatus. And I hope and promise to be back here soon with something delicious.

St. Patrick's Day brunch of pancake bacon and caesars. We also made some delicious mimosas with strawberries in them, and the champagne that I got for my birthday.

All Things Organic Kale

A couple years ago I became obsessed with Kale Chips. I made them just about every day, and my roommates were pretty weirded out by my love for this leafy green vegetable. I originally got the idea from a co-worker on a health craze and was skeptical. But they are surprisingly and exceptionally tasty and flavorful, not to mention easy as pie to make. I have been trying to integrate a bit of organic into my groceries, so I went to a health food store after yoga last night to buy two bushels of kale. One to make chips, and the other to go into a Kale and White Bean Soup. In my soup I also integrated sausage, as well as some spinach and ricotta mini ravioli from Rowefarms, and organic white navy beans.

 Healthy bowl of chips to enjoy during evening TV watching.

Kale Chips
Ingredients:
1 small bushel of Kale
1 tbsp olive oil
1 tbsp Sea Salt or Kosher Salt

1. Preheat oven to 375 degrees F
2.Wash and dry kale. Roughly chop or tear kale into smaller pieces, discarding hard stem.
3. Place in large bowl, add olive oil and salt. Mix until all leaves are lightly and evenly covered.
4. Spread out onto baking sheet and bake until lightly browned, darkened and crisp. Let cool slightly and enjoy!

Kale and White Bean Soup
Ingredients:

3/4 package of mini cheese ravioli or tortellini (I used Rowefarms mini spinach and ricotta ravioli)
4 sausages (I used Rowefarm French Country sausages, its their house recipe sausage)
1.5-2L chicken stock
1/2 cup dry white wine (I used Chardonnay)
3-4 cup Kale, roughly chopped or torn
1/4 cup Parmesan cheese, finely grated
1 can white beans (I used Eden Organic white navy beans, 398ml can)
1 cup diced celery
1/2 cup diced onion
2 cloves garlic, minced
1 tbsp olive oil
salt and pepper

 1. Remove sausage from casing into small chunks and brown in pan until outsides are crisp. Removw from heat and put to the side.
2. Heat olive oil in a large pot, add onion, celery and garlic, cook until celery is soft and onion is transparent. Add white wine and bring to a boil. Add chicken stock and bring to a boil. Stir in Parmesan cheese.
3. Lower heat and add Kale and beans, simmer.
4. Cook ravioli separately according to directions, drain and add to pot. Mix in cooked sausage you previously prepared.
5. Continue to simmer until Kale is wilted and tender. Season with salt and pepper to taste. Serve. This soup tastes almost better a day old, once the beans have become creamy and the soup has thickened a little bit.

Valentine's Day Karma

 

Yes, that's right, I'm asking this cute piglet to be my Valentine! How I would love to build this smiling little guy a flannel nest in my bed :)

I think there is a Taylor Swift song for every moment, I like unicorns, I have to talk myself out of buying cutesy clothes and novelties more often than a 25-year-old should, I like the color pink, hearts, animals holding hands and kissing, and almost anything so adorable or endearing that it makes you go "awwww" (refer to photos for examples), so what is there not to like about Valentine's Day? Apparently a lot, if you're my room mate or a couple other of my single girl friends, or probs any guy on the street who doesn't buy into "the whole commercialized holiday thing" (but feels obligated to do something nice for his girlfriend/wife/morethanjustfriends/notlabellingit). Whichever way, I decided to spread my spirit like cupid and bring some not-so-nutritious-treats for my Nutrition class (refer to yesterday's post), and to make dinner for my non-believing room mate, Jess. If this doesn't (kinda) cheer her up, I guess I can at least hope for some nice deeds=good karma? :) Dinner was delicious, two thumbs up and A++ to both Buttermilk Roasted Chicken and Strawberry Cake, and definitely will become go-to dinner/dessert recipes. Mashed Potatoes were good and satisfying as to be expected, also conveniently used up some of the buttermilk. Jess was in charge of salad and wine, which were also excellent.

 Watch this, and tell me it's not the cutest. 1:19, is the moment that encouraged to do nice things on Valentine's Day <3

Buttermilk Roasted Chicken (from Smitten Kitchen)

Ingredients:
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Smitten Kitchen used Hungarian, I used regular, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (Smitten Kitchen used all legs, I used all breasts ;))
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Mashed Potatoes

Ingredients:
3 lb potatoes (about 6), peeled and quartered
2/3 cup buttermilk
1/3 cup sour cream
1/2 tsp salt
freshly ground black pepper to taste

Directions:

Put potatoes in a large pot and cover with salted water. Bring to a boil and cook about 20 minutes, or until tender. Drain very well. Add buttermilk, sour cream, salt and pepper, and mash until fluffy. Taste and adjust seasoning. More buttermilk can be added.
Strawberry Cake- For My Valentine (from Colored Grains)

Ingredients:
1/4 cup canola or plain vegetable oil
1 cup plain flour – not self rising, just all-purpose.
1 and 1/2 full teaspoons baking powder
1 tablespoon white vinegar or white wine vinegar
3/4 cup sugar
1 egg
1 and 1/2 teaspoon vanilla essence
1/2 cup milk
250 grams strawberries, cut into quarters

Directions:

1. Pre-heat oven to 180 degrees C.
2. Mix the egg, milk, vinegar and oil in a big bowl.
3. Add the sugar and vanilla. Mix well.
4. Add the flour and baking powder, and mix well with a whisk till smooth.
5. Pour the batter into a round baking dish, which has been buttered or oiled a bit on the sides and bottom to prevent the cake from sticking. 
6. Now mix one tablespoon sugar with the quartered strawberries. Arrange the strawberries on the top of the batter, pushing each piece of strawberry in a bit into the batter.
7. Bake it in the oven at 180 degrees for 60 minutes or till the cake is done and a fork inserted into the center of the cake comes out clean.