So these are just some ideas, the rest is up to you. Because as I said earlier experiment but especially enjoy what you do and eat !!! JUST HAVE FUN !!!!!
First and foremost, some info:
Wash the strawberries always before you remove there crowns, that is the advice. Well, I have a mild strawberry allergy and I first remove the crowns before I was them and so this way I can also enjoy this wonderful fruit. Never rinse them under running water otherwise you will damage your strawberries. You can keep the fruit op to two days in a cool place (1 - 5 °).
Strawberries do not ripen after picking, so buy them good ripe (= deep red and firm) and make, maybe, one of these recepies ;-) and then ......... have a strawberry banquet feast !!
To start with a very simple recipe:
Marinated STRAWBERRIES.
(preparation: + - 15 min., marinating: + - 1 hr.)
You need:
- 500 gr. strawberries, washed
- 5 tbsp. cane sugar
- 10 tbsp. balsamic vinegar
- 1 vanilla pod, only the marrow/seeds (so cut open the pod and scrape out the marrow)
- 250 gr. mascarpone
- 3 tbsp. mint, finely chopped
- Black pepper
- Some bowls
Preparation:
Cut the crown off the strawberries and halve them. Mix in a bowl the strawberry halves with 3 tbsp. sugar and balsamic vinegar. Season with black pepper and let marinate for + - 1 h. in a cool place. In another bowl you mix the mascarpone with the vanilla seeds and 2 tbsp. sugar. READY ! Serve the strawberries with the mascarpone and some chopped mint. Extremely tasty on a hot day.
A variant:
STRAWBERRIES with PROSECCO or CAVA.
You need:
- A small tray of strawberries, washed and crowns off
- Some lemon juice
- Lemonpeel, grated
- Caster sugar
- Mint, chopped
- Proscecco or cava
- Icecold glasses (put them from the freezer in advance !!)
Preparation:
Divede the strawberries over the icycold glass. Pour some lemon juice over it and sprinkle with caster sugar, grated lemon zest and chopped mint. Pour over the proscecco or cava and serve immediately.
Fresh Strawberries with Vanilla Pudding.
(For 8 glasses)
You need:
- 1 l. milk
- 2 sachets vanilla sugar
- 200 ml. cream
- 1 vanilla pod (cut open and seeds scraped out)
- 4 tbsp. sugar
- cornstarch
- 250 gr. strawberries, washed, crowns removed and cut in pieces
- A pan
- A small bowl
- 8 glasses
- A wisk
Preparation:
Put the milk in the pan and add the vanilla seeds. Add the cream and bring to a boil. Remove the pan from the heat and add both the sugar and the vanilla sugar. Stir well and put the pan back on the heat. Make a paste of milk and cornstarch in a bowl and add it gradually, stirring well, to let the pudding thicken. Let the mixture cool. Take the glasses and lay a few pieces of strawberry in (keep some pieces for the finish), pour some of the cooled vanilla pudding on and garnish with some strawberry pieces. Serve immediately.
Gazpacho of STRAWBERRY and CUCUMBER.
(For 4 pers., preparation: + - 20 min.)
You need:
- 1 cucumber, peeled
- 250 gr. strawberries, washed, crowns removed (keep 4 strawberries aside, cut into wedges)
- 1 tbsp. fresh cream
- Some mint leaves
- a bit of salt
- a spoon
- kitchen paper
- a bowl
- a foodprocessor or mixer
- 4 glasses
Preparation:
Cut the cucumber by in length. Scrape the seeds out with a spoon and season the inside with a little salt. Place the hollowed cucumbers upside down on paper towels to extract the moisture, for + - 15 min. Put the strawberries (except the 4 that you still keep separate) along with the cucumber and fresh cream in a food processor to mix fine. Divide the gazpacho among the 4 glasses and garnish with the strawberry slices and some mint leaves.
Tiramisu with STRAWBERRIES.
You need:
- 400 gr. strawberries, washed, crowns removed and halved
- 250 gr. mascarpone
- 8 long finger biscuits (boudoirs/ladyfingers), broken in pieces
- 2 eggs, egg whites and yolks separated
- 60 gr. sugar
- 2 sachets vanilla sugar
- A dash of amaretto or almond liqueur
- 1 cup of strong coffee
- bowls
- wisk
- Some tall glasses
Preparation:
Beat the egg yolks airy, along with the mascarpone and sugar. The whites you beat stiff along with the vanilla sugar. Scoop, gently, the mascarpone cream in and mix well. Mix the coffee with the liqueur. Roll the cookies now in the coffee-liqueur mixture. Cover the bottom of the tall glass with some of the soaked biscuits, some strawberries and a spoonful of mascarpone mixture. Repeat this procedure till all the ingredients have been used. Finish with a thick layer of themascarpone cream. Place the filled glass in the refrigerator for at least 3 h. Serve with a mint leaf.
Semifreddo of STRAWBERRIES.
(For 6 to 8 pers., preparation: + - 25 min, Freezing: + - 4 h.)
You need:
- 500 gr. strawberries, washed, crowns removed (keep some strawberries aside, sliced)
- 75 gr. raspberries, washed
- 1 tbsp. orange juice
- 150 gr. white sugar
- 2 tbsp. powdered sugar
- 3 eggs
- 300 ml. cream
- 1/2 tsp. vanilla essence
- a foodproccesor or mixer
- bowls
- a spatula
- a cake tin/mold
- plastic film/wrap
- a whisk
- a serving platter
Preparation:
Mix the strawberries (except those you keep separately) with the orange juice and powdered sugar until you have a smooth puree. Beat the eggs (+ - 5 min) with the white sugar and the vanilla essence, until doubled in volume. Fold in the strawberry puree. Whip the cream until stiff and fold in, gently. Line the cake mold with the plastic wrap/film and pour in the mixture. Cover and place in the freezer for at least 4 h. Get it then back out of the freezer and let get to room temperature for +- 5 min, use the plastic wrap to remove the semifreddo from the mold and turn it upside down on a serving platter. Garnish with the raspberries and strawberry slices and serve immediately.
STRAWBERRY trifle with PROSECCO and chopped PISTACHIO.
(For 4 pers., preparation: + - 10 min.)
You need:
- 250 gr. strawberries, washed, crowns removed
- 400 gr. fromage
- 3 tbsp. sugar
- 2 egg whites
- 6 boudoir biscuits (ladyfingers)
- 100 ml. prosecco
- 50 gr. pistachios, chopped
- bowls
- 4 tall glasses
- a whisk
- a foodprocessor or mixer
Preparation:
Beat the cream cheese on (a few minutes) with the sugar until you have a creamy mixture. Beat the egg whites until stiff and fold them carefully, under the foam mixture. Divide this mixture into two. Mix 6 strawberries with one half of the foam preparation. Cut the remaining strawberries in 2 or 4 pieces. Break the boudoirs into pieces and dip them briefly in the prosecco. Divide 2/3 of the biscuits on the glass 4. Cover with a layer of strawberry mousse, a few pieces of strawberry, another layer of biscuits, a layer of foam mixture back some strawberry and some cookies and chopped pistachios. Store in the refrigerator until just before serving.
STRAWBERRY Crumble with LIME.
(For 4 pers., Preparation:. + - 25 min.)
You need:
- 1 lime, Grate the limepeel and squeeze the juice from the lime
- 500 gr. strawberries, washed, crowns removed (except 4), cut in pieces (except those 4)
- 70 gr. sugar
- 50 gr. butter
- 50 gr. flower
- 50 gr. almond powder
- bowls
- whisk
- A baking sheet lined with parchment paper
- 4 glasses
- a rolling pin
Mix the strawberry pieces with the lime juice, the zest and 20 gr. sugar. Put in the fridge. Preheat the oven to 180 ° C. Cut the butter into small pieces, put them in a bowl with the flour, the remaining sugar and almond powder. Knead with your fingers until you have a granular mass. Roll the crumble dough (with a rolling pin) on the baking sheet lined with parchment paper. Place in preheated oven and bake for 15 min. Then remove from the oven, let cool and crumble it with your fingers. Spoon the strawberry-mix in the glasses. Spread the crumbs over it and garnish each with a strawberry (the ones with the stems still on). Serve.
Spring rolls with vegetables.
(For 4 pers., preparation: + - 1/2 h., rest: at least 2 hrs.)
You need:
- 1 mango, cut the flesh into strips
- 1 small avocado, cut the flesh into strips
- The juice of 1 lime
- 150 gr. firm strawberries, washed, crowns removed and cut into fine julienne (see info)
- 1 banana, peeled and thinly sliced
- 40 gr. pistachios, chopped
- Mint, washed and chopped but save some leaves for finishing
- 8 sheets of rice
- a bowl with cold water
- some bowls
- a damp cloth
- a serving dish
INFO:
Julienne is the term who is used to describe the cutting mode of vegetables into sticks. The sticks should be between 1-3 mm. thickness (so very thin) and 3 to 4 cm. in length.
Preparation:
Drizzle the mango and avocado slices with the lime juice. Soak the rice sheets in the bowl with cold water. Spread the wet rice sheets on the damp cloth. Place the mango and avocade sticks and banana slices on the rice sheets, press firmly. Sprinkle with pistachio, strawberry and mint. Fold the edges over the fruit and roll the sheets on a roll. Store in a cool place for at least 2 h. Serve with melted white chocolate, ice cream, whipped cream and / or grated coconut. BEYOND DELICIOUS !!!!
GALIA MELON, STRAWBERRY and FETA salad.
(For 4 pers., preparation: + - 20 min.)
You need:
- Galia melon, peeled, seeded and diced
- 250 gr. strawberries, washed, crowns removed and diced
- 2 spring onions, chopped
- 1 head of lettuce, in loose leaves, washed and dried
- 150 gr. feta, diced
- 8 mint leaves, cut into strips
- Juice of one lemon
- 1 tbsp. olive oil
- Salt & pepper
- A bowl
- 4 plates
Preparation:
Mix the melon, strawberries, spring onion, lemon juice and olive oil in a bowl. Sprinkle with pepper and salt. Spread some salad leaves on the plates. Garnish with the mixture. Sprinkle with feta and put some mintstripes on it. IS 'T THAT SIMPLE AND FAST !!
STRAWBERRY, WATERMELON MINT and salad.
(For 4 pers., preparation: + - 1/2 h, cooling: + - 1 hr.)
You need:
- 500 gr. strawberries, washed, crowns removed and cut into quarters
- 400 gr. watermelon, peeled and cut into pieces
- 75 gr. hazelnuts
- 75 ml. lime juice (fresh)
- 100 gr. sugar
- 1/2 bunch fresh mint, washed and cut into fine strips
- A saucepan with 150 ml. water
- A pan with non-stick coating
- A clean cloth
- A bowl
- 4 plates
Preparation:
Put the lime juice and sugar in saucepan with 150 ml. water. Bring it to the boil and let simmer for 5 min., until the sugar is completely dissolved. Remove from heat and let it cool. Toast the hazelnuts in the pan with non-stick coating, without fat, until the nuts have a tan. Let cool on a clean cloth. Rub the skins off and then coarsely chop the nuts. Mix the strawberries gently with the watermelon, mint strips and the cooled syrup. Place in the refrigerator for at least 1 h. Divide the salad among the plates and garnish with the chopped hazelnuts. Serve immediately.
I start with a brief explanation of how to make meringues as you will need this for the pastry recipe (Merveilleux with chocolate sprinkles). Difficult is it not, making meringues. Give it a try my Sweetypies.
Meringues.
(For 24 pieces)
You need:
- 200 ml. eggwhites (from + - 8 eggs)
- 400 gr. caster sugar
- A baking sheet lined with parchment paper
- A total grease free bowl
- A spatula
- A piping bag
Preparation:
Preheat the oven to 90 ° C. Beat the egg whites to a stiff froth, in a total grease free bowl (important !!). Sprinkle, spoon by spoon, the fine sugar in, while continuing beating. You'll get a white foam. Put the foam in a piping bag with a spatula, and pipe rounds of a 6 cm. diameter on the lined baking sheet. Slide the meringues in the oven untill they are dry and firm. Let dry for + - 2 to 3 h.
Mervellieux with sprinkles.
(For 6 pieces, preparation: + - 2 hrs.)
You need:
- 12 meringues (see previous recipe or bought ready-to-eat)
- 500 ml. whipped cream
- 25 gr. sugar
- Chocolate sprinkles (milkchocolate or dark chocolate or use both)
- Some fruit for finishing like strawberry, kiwi, cherry .....
- a total grease free bowl
- A spatula
- A piping bag with serrated mouth
- A knife
- Some large plates
- 6 cups or small bowls
Preparation:
Whip the cream with the sugar [Can you still remember the tip, to see if the cream is whipped stiff enough ? Turn the bowl upside down and if nothing falls out then the cream is well beaten. Otherwise you have bad luck ;-) ]. Put half of the whipped cream it in the piping bag. Place 6 meringues on a plate, spray on each meringue a hefty dollop of whipped cream and cover with the other 6 meringues. Smooth the edge with the back (flat side) of the knife blade, so that no cream will come out. Place the merveilleux in the refrigerator (or freezer) for at least 1 h. Store the remaining whipped cream in the fridge. Take the merveilleux after cooling out of the fridge, put the chocolate sprinkles on a flat plate (if you gonna use 2 kinds of sprinkles then take 2 flat plates), brush the sides and top with whipped cream (you can use a knife or the spatula to do this). Roll the in whipped cream covered merveilleux true the chocolate sprinkles and put in a cup or a bowl. Finish with another dot of whipped cream and a piece of fruit. Store cool (fridge f.i.) for several hours, so the cream will soak a little in the meringues and make the meringues nice and soft.
So my Sweetypies, next time I'll try to enjoy you with some more summery succulent strawberry recepies for inspiration for a nice summer enjoyment and a fiesta of the palate senses.
See you !
Eat them,
The Veggie Lady
Check out my other blog!
Check out my other blog!
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