Summery Succulent STRAWBERRY Special. Part 2.

As promised my dear Sweetypies, some more strawberry recipes. Have a nice and enjoyable summer !




GOAT CHEESE and STRAWBERRIES Millefeuille.
(For 4 pers.)


You need:
- 2 packets of puff pastry
- 2 packets of fresh goat cheese
- 1 cup of grated Grana Padano (cheese)
- Strawberries, washed, crowns removed and thinly sliced
- keep 4 strawberries aside, washed (as garnish)
- cream
- some liquid honey (optional)
- ground black pepper (optional)
- 2 oven plates
- sheets baking paper
- A bowl
- 4 serving plates

Grana Padano

Here I sprinkled some nuts over the millefeuille.

Preparation: 
Preheat your oven to 180 ° C. Cut the puff pastry into 16 rectangles and place on a baking sheet lined with baking paper. Drizzle 4 pieces with water and sprinkle with some Grana Padano (place those a bit away from the other pieces). Cover them all with baking paper and then place on a baking sheet on top. Put in the oven for + - 8 min., at 180 ° C. Remove the baking tray from the oven and then let cool. Mix the goat cheese with a dash of cream, some ground black pepper and drizzle of liquid honey in the bowl. Take 4 pieces of puff pastry (not yet the ones with the grated Grana Padano !) and spread some of the goat cheese - mixture and strawberry slices over the 4 pieces. Build up layer by layer and finish with the puff pieces with the grated cheese sprinkled over it. The side with the grated cheese must be on top. Serve the millefeuille with a strawberry and a dot of goat cheese. Sprinkle the goat cheese with ground black pepper and garnish with a streak of liquid honey. WWAAAAUUUUUWWW, THIS IS YUMMIE IN QUADRAAT !!!!!!

STRAWBERRY cupcakes with RASPBERRY Cream.
(For 12 pieces, Preparation: + - 1 hr.)

You need:

- + - 65 g. strawberries, washed, crowns removed and cut into small pieces

- 3 strawberries for garnish, cut in quarters

- 125 gr. soft unsalted butter

- 125 gr. sugar

- 125 gr. self-raising flour, sieved

- 30 ml. milk

- 2 eggs

- A cupcake pan/mold

- 12 paper cupcake forms

- A cooling grid

- A spatula

- A bowl

For the raspberry cream:

- + - 50 gr. raspberries, washed, mixed fine

- 12 raspberries for garnish, washed

- 225 gr. cream cheese

- 100 gr. powdered sugar

- A bowl

- A piping bag with smooth mouth

Preparation: 

Preheat the oven to 170 ° C. Place the paper cupcake forms in the cupcake pan/mold. Put the butter in the bowl and whisk, gradually, the sugar in, until you have a light and airy mass in which the sugar is completely dissolved. Add 1 by 1 the eggs, and then the milk. Fold the sifted flour into the batter and then also the strawberry pieces. Pour the tough into the forms and place in the oven. Bake for 20 to 25 min. at 170 ° C. Let them cool on the cooling grid. Now we start making the raspberry cream. Put the cream cheese in a bowl and add the sugar. Then add the finely mixed raspberries and stir it in well. Spoon the mixture into the piping bag, with the spatula, and squirt a delicate dot of the raspberry cream on to the cupcakes. Garnish with a quarter strawberry and a raspberry. HEAVENLY indeed !

STRAWBERRIES tarts with RICOTTA.
(For 4 pieces, Preparation: + - 20 min.+ some time in the fridge.)


You need:
- 4 ready made shortbread tarts (. 8 cm diameter) or homemade
- 75 gr. ricotta cheese
- 75 gr. fresh cheese
- 2 tbsp. powdered sugar
- 250 gr. strawberries, washed, crowns removed
- 1 to 2 amaretti biscuits, crumbled
- Some fresh lemon balm or fresh mint, washed
- a bowl
- a fork

Preparation: 
Mix in a bowl the fresh cheese, the ricotta cheese and the powdered sugar. Mash six strawberries, with a fork and stir into the cheese mixture. Put in the fridge for a while. Cut the remaining strawberries in half. After a while you get the mixture out of the fridge and you fill the tarts with the cheese-strawberry-mixture. Place the remaining strawberries on top and sprinkle with the amaretti biscuits crumbs. Garnish with some fresh lemon balm or mint leaves. Put your teeth into them, RIGHT NOW !!!  ;-)
TIP:
Replace the cheese mixture with vanilla pudding, cut a vanilla pod open and scrape out the seeds, do that in the vanilla pudding for extra flavor. Pour this mixture into the tarts and finish as you whish, with seasonal fruit for instance .






HAZELNUT-ORANGE-STRAWBERRY-MASCARPONE pie
(For 6 pers., It will take a while to make this one.)


You need:
For the hazelnut pastry base:
- 2 tbsp. chopped hazelnuts
- 90 gr. cold butter, diced
- 180 gr. flower
- 60 gr. powdered sugar
- 1 egg, separated into yolk and white.
- 1 or 2 tbsp. cold water
- A food processor 
- rolling pin
- Cling film
- baking paper (if your baking tin is not a non-stick coated one)
- Baking tin of + - 20 cm. diameter with straight walls, you could use a springform tin.
- a spatula
- A knife
- baking beans
For the filling:
- 300 gr. strawberries, washed and crowns removed, halved
- 1 tsp. caster sugar
- 1 cup mascarpone
- 1 tbsp. powdered sugar
- 150 ml. cream, whipped
- 1 orange, the peel grated and 2 tbsp. of the orange juice
- Some bowls
- A whisk
- a serving plate

Before I sprinkled it with icing sugar.

Preparation: 
Pour the flour, icing sugar and hazelnuts in the food processor, add the butter. Mix it all until the crumbs are small. Add the egg yolk and 1 to 2 tbsp. cold water. Mix again but not for to long ! Remove the dough from the machine with the spatula and turn it into a flat disk. Wrap in cling film and place in the refrigerate for + - 1/2 h. Then remove the dough from the refrigerator, let the dough just come to room temperature. Get it out off the cling film and roll the dough out. Don not roll out to thin, otherwise there is a big risk that the dough will tear. Roll the dough, gently, on to your rolling pin and place the dough in the baking pan coated with parchment paper (if it's not a non-stick coated baking tin). Press the dough gently into the baking tin. Use the knife to cut off the dough that hangs over the edge, but keep up to a 5 mm. above the edge. Put it back in the fridge for 15 min. Preheat the oven to 190 ° C. After 15 min. you take the tin out off the fridge, put baking paper over the dough and fill it then with baking beans. Now place in the oven and bake for 15 min., remove from the oven, remove the baking beans and place the baking tin back in the oven. Bake for another 5 to 10 min., until the bottom is cooked and it is similar in color to brown biscuits. Get out off the oven. Brush the inside with a layer of eggwhite and put back in the oven for another minute. Now let cool. Put the strawberries in the bowl and sprinkle the sugar over. Stir well and let stand aside for 15 min. Meanwhile, beat the mascarpone creamy with the powder sugar.  Add the orange zest and 2 tbsp. of the juice and beat until the mixture is good thick. Scoop in the whipped cream and folled it in, carefully. Fill the backed dough with the mixture and lay the strawberries on top. Place in the refrigerator till you need the pie. Then get the pie out off the tin, place on a beautiful plate and sprinkle with powdered sugar. Guaranteed your guests eyes will get as big as wagon wheels when they taste this pie  !  ;-)
TIP:
Best make it a day in advance and place it somewhere cool !!






Pavlova with STRAWBERRIES, PINEAPPEL and PISTACHIO.
(For 8 pers., preparation: + - 1h30, cooling: + - 2 hrs.)


You need:
- 300 gr. strawberries, washed, crowns removed and cut into quarters
- 1/2 pineapple, peeled and chopped
- 4 tbsp. coarsely chopped pistachios
- 4 egg whites
- 225 gr. caster sugar
- 250 ml. mascarpone
- 4 tbsp. eggnog
- 200 ml. whipped cream
- 5 tsp. corn starch, sifted
- 1 tsp. vinegar
- powdered sugar (icing sugar), to taste
- lemon juice
- A glass bowl
- Paper towels
- A whisk
- A baking tray with baking paper
- baking paper
- Some bowls
- A spoon
- A pencil or compass
- a serving plate

Eggnog.

Preparation: 
Preheat the oven to 125 ° C. Clean the glass bowl well with a dash of lemon juice and then dry with paper towels. Put the egg whites in the bowl and beat them stiff, until you have 'peaks'. Then add, while constantly beating, the sugar, spoon by spoon, until you have a shiny mass. Beat finally the vinegar and sifted cornstarch through. Draw with a pencil (or compass) a circle of 24 cm. diameter on the paper. Put this circle then reversed on the baking tray lined with baking paper. Fill the circle (with a spoon !) with the egg white-mixture. You best fill in the circle while making big moves, so the mixture will stay fluffy and airy. Do not smear ! Place it now in the oven for 5 min., then lower the temperature to 100 ° C. and bake for another 50 min. By the way, you best bake it on the convection (hot air oven stand). Then turn off the oven and let the pavlova cool for at least 2 h., in the oven with the oven door open a little bit (a crack). Beat the mascarpone loose with the eggnog and icing sugar.  Whip the cream stiff and mix with the mascarpone mixture. The filling you do only just before serving that to prevent the meringue to collaps !!! Gonna serve the pavlova ? The spoon the mascarpone mixture on the pavlova and decorate with the strawberry quarters, the pineapple chunks, chopped pistachios and icing sugar.



And that, my Sweetypies were the strawberry recepies. I hope they have inspired you ? You can surprise your friends and guests with your cooking skills. Where you got the recipe from remains your little secret. LOL !! Till next time ?

Eat them,

The Veggie Lady
Check out my other blog!