Strawberry Recipes
- W. H. Perron
- Feb 8, 2017
- 4 min read
Strawberries are sweet and quite rich in antioxidants. Strawberries have few calories and provide good quantities of vitamins and minerals.
Delicious Chocolate Covered Strawberries
500 g strawberries
100 g white chocolate
100 g dark chocolate
2 dl crème fraîche
baking paper sheet
Wash and remove stems from strawberries.
Gently pat them dry and place on the baking paper sheet.
Break off the chocolate bars in small pieces.
Divide the cream in two casseroles; one for the white chocolate and
one for the dark chocolate.
Heat up the cream and when it starts to boil, add the chocolate and stir until melted.
Allow mixtures to cool a bit and mix again.
Once both preparations have thickened, delicately pour a bit of chocolate onto the strawberries (you can also dip the strawberries in the chocolate, let drip and place on the baking sheet).
Let stand until chocolate is firm.
Enjoy.
Special Strawberry Jam
500 g strawberries
500 g sugar
1 tbsp. balsamic vinegar
1 tbsp. green pepper
1 tbsp. freshly chopped basil
Remove stems and cut fruits into pieces.
In a casserole, mix together the fruits, the sugar and balsamic vinegar over high heat.
Heat until the mixture is boiling, mixing with a wooden spoon.
Keep on high heat until a drop of jam becomes firm in a cold plate.
Let simmer for an extra 5 minutes.
Add the pepper and basil mix well and pour in sterilized jars.
Serve with pâté as appetizer or with cheese for dessert.
Strawberry Jam
600 g sugar
1 K strawberries
Preparation time: 60 minutes
Cooking time: 20 minutes
Wash strawberries with stems and rinse well.
Remove stems and cut strawberries in half.
In a pan, over a medium heat, mix together the strawberries and the sugar
Slowly heat until you reach boiling stage then lower the heat and let cook the jam for 35 minutes.
Remove from heat and allow for air bubbles to escape, about 2 minutes.
Poor the jam mixture in sterile and hot jars and seal immediately. Turn the pots upside down until completely cool.
Strawberry Ice Cream
400 g strawberries
20 cl cream
125 g sugar
Cut strawberries in pieces.
Mix the strawberries with the sugar and the cream.
Pour the mixture in an ice bowl or tray.
Keep in the freezer for at least 24 hours.
Camembert Cheese fried in strawberries
500 g strawberries
2 tbsp. balsamic vinegar
black pepper
200 g Camembert cheese
2 eggs whites
34 g slivered almonds
75 g corn salad
Cooking oil
Heat up oil until 180oC.
Clean the strawberries and cut in two.
Sprinkle strawberries with balsamic vinegar and black pepper.
Cut the Camembert cheese in 12 equal portions.
Beat egg whites separately.
Soak the Camembert cheese in the egg whites and then in the almonds.
Fry the Camembert in the oil for about 3 minutes or until a nice golden color.
Drain on a paper towel.
Divide the corn salad, strawberries and the Camembert in 4 portions.
Strawberry Milk-Shake
For 2 servings
2 scoops of vanilla ice cream
30 cl milk
150 g strawberries
2 tsp. sugar
Mix the strawberries, milk, sugar and vanilla ice cream in a mixer until you get a nice foamy consistency.
Serve immediately with straws.
Strawberry Omelette
4 eggs
20 g butter
2 tbsp. crème fraîche
2 tbsp. powdered sugar
Icing sugar to imitate salt when ready to serve
In a bowl, beat the eggs, the crème fraîche, the powdered sugar and a pinch of salt.
Heat up 1/4 of the butter in a small saucepan. Pour 1/4 of the mixture in the saucepan.
Cook the omelette on low heat for about 2 minutes or until top is dry.
Place the omelette in a plate and keep warm.
Wash the strawberries with the stem, drain well. Remove the stems and cut the strawberries in two.
Place the strawberries on the omelette and fold in two.
Sprinkle the omelette with a bit of icing sugar.
Strawberry Pie
Serves 4
Preparation: 20 minutes
Cooking : 25 minutes
200 g flaky pastry
200 g strawberries
25 g icing sugar
1 egg
2 tbsp. currant jam or red fruit jam
Heat the oven at 200oC.
Line a buttered baking dish with the puff pastry.
Baste the pastry with the beaten egg and cook blind, in the oven for 15 minutes.
Remove from the oven and sprinkle the pastry dough with icing sugar.
Cook again for 10 minutes.
Remove from oven and let cool.
Cut strawberries in two and place on top of the puff pastry
Cover the strawberries with the jam.
Serve chilled.
Strawberry Soup
500 g strawberries
30 g icing sugar
2 tbsp. balsamic vinegar
5 basil leaves
4 fresh mint leaves
4 vanilla ice cream scoops
4 almond crisp cookies
freshly ground black pepper (3 turn in pepper mill)
Wash strawberries with stems and drain.
Keep aside 12 fruits for presentation.
Remove stems of the remaining strawberries and cut big fruits in two.
In a blender, make a purée with the strawberries, sugar, balsamic vinegar and basil.
Add the freshly grinded pepper.
Divide soup into 4 soup bowls.
Add a scoop of vanilla ice cream in the middle of the soup and add 3 strawberries around.
Decorate with a sprig of fresh mint and a crispy cookie.
Strawberry Bavarian Cream
For the pie
200 g Graham cracker crumbs
70 g butter
For the mousse
40 cl 30% cream
60 g powdered sugar
3 gelatine sheets
200 g strawberry coulis
To finish
200 g strawberry coulis
60 g sugar
3 tbsp. lemon juice
3 g gelatin
A few strawberries to decorate
First step
Melt butter and pour onto the Graham cracker crumbs and mix to obtain a homogenous paste. Spread in the bottom of a 20 cm pie lined with cooking paper, making a nice crust.
Mousse
Place the gelatin sheets in a bowl of ice water to soften.
Whip the cream until thick with the sugar and keep refrigerated.
In the microwave, heat, for a few seconds, half of the strawberry coulis and dissolve the drained gelatin.
Once the coulis has cool down, delicately fold in with the whipped cream mix.
Pour the mousse into the graham crust and refrigerate for 2 hours.
Strawberry Flavoured Vodka
1 cup strawberries
2-4 fresh basil leaves
1 cup vodka
1 Mason jar
Slice the strawberries and gently place them in the Mason jar (do not crush), alternately with the basil leaves until the lid line.
Fill the jar with vodka and close airtight. Shake for a few seconds and keep in a dark and cool space for 3 to 7 days, until the vodka has taken the colour of the fruits.
Filter the vodka into another jar and store (dark and cool) for up to one year.
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