The first strawberries in the supermarkets always bring me joy because they are a sign that spring is approaching, although its appearance usually begins in the middle or end of February. That’s why today we have compiled seven original recipes with strawberries to start your season in style.
Beyond the classics such as strawberries with cream, we have looked for recipes that can serve to finish a menu with a tasty and different dessert, or use them in salads, garnishes or sauces, so you can surprise everyone with your work in the kitchen.
One of the most original sandwiches I have eaten and of course I recommend you try. It is full of flavors and contrasts of textures.
Bread mold of cereals and seeds, 2, Goat cheese in curl (medallions), 2, Strawberry, 5, Mezclum (oak leaf, arugula, escarole, canons …), Roast or cooked chicken, 80 g, Fresh Mozzarella, 30 g, Salt a pinch, Black pepper ground to taste, Garlic granulated to taste, Oregano dry to taste, Extra virgin olive oil or butter
Cut the bread into two medium-thick slices, in case we have not already cut it. Leave the goat cheese at room temperature to make it easier to spread. Wash and dry the strawberries, and cut into thin sheets. Cut the chicken too, if we do not have it ready. Spread one side of one of the slices with the goat cheese, being very generous, and season with granulated garlic and pepper to taste. Distribute the cut chicken and the rolled strawberries on top, giving a good shot of pepper with a pinch of salt.
Put some green leaves on top and finish by filling the filling with the drained mozzarella cheese and cut into slices or slices. Add oregano. Close the sandwich with the other half and brush lightly with butter or olive oil (optional but recommendable step). Heat a frying pan or griddle and brown the sandwich on both sides, squeezing gently so that the mozzarella cheese melts a little. Adjust the toast level of the bread to taste and serve immediately.
A salad full of contrasts, crunchy and salty from the kikos, the roasted chicken slices and the soft textures of the strawberries and the creamy goat cheese.
400 g of roast chicken, 50 g of toasted corn, 140 g of spinach and watercress sprouts, 200 g of strawberries, 100 g of very creamy goat cheese, 80 ml of extra virgin olive oil, 60 ml of red wine vinegar, 1 tablespoon of honey, salt
In the case of not having the remains of roast chicken, we will buy chicken breast and grilled it with a drizzle of olive oil. Let cool and chop with a scissors in small pieces. If we have roasted breast we will proceed to cut it in the same way. In a salad bowl we will arrange the tender shoots of spinach and watercress, we will add the small pieces of roasted chicken and toasted corn.
We wash and cut the strawberries in slices or slices and add them to our salad, then we take small tablespoons of the fresh goat cheese, I in my case I templé a few seconds in the microwave to be more melted and give a point tempered to my salad. Salamos prepare the seasoning by combining the virgin olive oil, vinegar and honey. Beat with some rods and pour over the salad. We serve quickly.
A different salad to which the strawberry and vinaigrette dressing are also very good strawberry.
Strawberry in pieces to make the vinegar, 100 g, Sugar 25 g, White balsamic vinegar, 125 ml, Fresh spinach in shoots, 175 g, Extra virgin olive oil, 70 ml, Strawberry cut in half for salad, 350 g, Goat cheese in a curl, 125 g
To make the strawberry vinegar, we begin by grinding the strawberries with the sugar until we obtain a fine puree. We add the vinegar. Let rest one hour. We combine all the preparation through a fine sieve and store in the refrigerator in an airtight jar. In cold it will be preserved from a week to ten days. In a bowl we mix the strawberry vinegar and the salt.
We add the olive oil until the vinaigrette is added. We reserve in a jar or bottle of kitchen. Next we wash and chop the strawberries in fourth, as well as the spinach shoots. We divide the vegetables into four plates, add strawberries and goat cheese. Sauté and dress lightly with the strawberry vinaigrette.
An amazing sweet risotto that I found in the fantastic recipe book, considered the bible of Italian cuisine.
350 gr of carnaroli rice, 100 gr of onion, 100 ml of red or rosé wine, 200 gr of clean strawberries, 80 gr of butter, 1 liter of vegetable broth and 40 ml of liquid cream
We start by boiling the vegetable stock and once it boils we lower the heat to the minimum and keep it always hot. In another casserole, sauté the finely chopped onion with the butter, and when it is transparent, add the rice, which we will move until it is also transparent. Once at that point, we add the wine little by little so that it does not cool the rice and let it absorb it, until it runs out of liquid. In this risotto, for its color, we can use red or pink wine or even red vermouth, instead of the traditional white wine.
Next, add the hot broth with a ladle, letting the rice take the broth before adding a new ladle. And at the same time, we move so that we do not get caught in the bottom part. We continue like this, for about 17 to 20 minutes, depending on the type of rice, testing until it is at its point. Meanwhile, we are cleaning the strawberries, and we reserve two or three to decorate. We put the rest of the strawberries in a beater glass with the liquid cream and we give a few touches with the blender, but without crushing them completely, it is preferable that we leave some piece that will give more presence to the strawberries in the dish at the end.
When the rice lacks about five minutes we add the strawberry shake, two or three times so that we do not cut the cooking and move to mix. We finish when the rice has a creamy point and decorate with the reserved strawberries. It is preferable that we leave some piece that will give more presence to the strawberries on the plate at the end. When the rice lacks about five minutes we add the strawberry shake, two or three times so that we do not cut the cooking and move to mix.
We finish when the rice has a creamy point and decorate with the reserved strawberries. It is preferable that we leave some piece that will give more presence to the strawberries on the plate at the end. When the rice lacks about five minutes we add the strawberry shake, two or three times so that we do not cut the cooking and move to mix. We finish when the rice has a creamy point and decorate with the reserved strawberries.
An ideal garnish for use in recipes for baked meats, especially with pork, duck magret and with white meats.
Large strawberry (units), 6, Pine nuts a good handful, Modena vinegar, Maldon salt (in flakes) a pinch, extra virgin olive oil.
The first thing is to wash the strawberries well, and remove the part of the peduncle with the green leaves. Then laminate the strawberries by taking at least four or five servings of each fruit. Do it with a sharp knife. In a large pan, add two tablespoons of olive oil and without giving it a long time to heat add the strawberries, allowing them to cook a couple of minutes over medium-low heat until they begin to change color.
When the strawberries have lost their bright red color and have an intense pink color, we extinguish the fire and reserve them. Clean the pan and sauté some pine nuts until they start to toast. We reserve We assemble the garnish by placing the strawberries in a dish, distributing pine nuts and Maldon salt crystals on top, and adding a few drops of Modena vinegar.
This original dessert will delight you, with the sweet touch of strawberry and the spiciness of the pepper.
200 ml of cream, 50 ml of whole milk, 100 g of sugar, 3 sheets of neutral gelatine or 6 g of powdered gelatin, 250 g of clean strawberries, one tablespoon of pink peppercorns, strawberries to decorate.
Heat the cream with the sugar and the grains of pimenta over a low heat so that the sugar dissolves. We chop the strawberries and grind them with milk. We hydrated the gelatine leaves in cold water for five minutes. Once the cream starts to boil, strain the mixture and add the drained gelatin and the strawberry puree.
We remove so that I join everything perfectly and pour into the presentation glasses. We must refrigerate for at least four hours before serving it. It is ideal to present it with extra strawberries and mint leaves.
To finish, I selected a cocktail recipe, which gives a return to the classic Mexican margarita introducing this delicious fruit. I hope you like it as much as the classic recipe.
Strawberries, 10, Aged Tequila 60 ml, Ice cubes, 5, Cointreau or another orange liqueur, 30 ml, Liquid cane sugar, 30 ml, Salt 1 tablespoon, Lemon, 0.5
We put to freeze the strawberries, very clean and dry, for one hour. At the end of this time we place them in a blender with the ice and sugar cane and liquefy for a minute. We add the tequila and the Cointreau and we finish liquefying until obtaining a thick consistency similar to that of a scraping. Now we will make the frosting of the glass or glass in which we will serve the margarita.
For this we pour the salt copper a dish. We pass the lemon around the edge of the glass or glass. We passed the lemon soaked edge by the salt turning it over. Pour the margarita into the glass or the glass and decorate with a whole strawberry and a slice of lime or lemon.