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Strawberry coulis

Strawberry coulis

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Coulis is a thick sauce, prepared from vegetables or fruits and passed through a sieve. Strawberry coulis is delicious with a fresh croissant or can be the key ingredient in a dessert you want to impress with. You don't have to take my word for it. Try this wonder if the strawberry season has come! : D

    • Garrone / Cherry / Martini red - 200 ml
    • Strawberries - 800 g - 1 kg
    • Cardamom berries - 4 pcs
    • Star anise - 1 pc
    • Cinnamon stick - 1 piece
    • Juniper berries - 4 pcs
    • Chilly flakes - 2 - 3 flakes
    • Shaved peel from a 1/2 orange
    • Vanilla pods - 1/2 piece
    • Gelling agent - 150 g
    • Vinegar with ginger and honey - 50 ml
    • Gellfix - 1/2 pack

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Strawberry coulis:

  • Add star anise, cardamom beans, cinnamon stick, allspice beans, orange peel, chilly flakes and vanilla pods in an infuser;

  • Add red Garrone / Cherry / Martini together with vinegar with ginger and reduced honey, on the fire - also here in the reduction process, add the infuser;

  • Blend the strawberries well with the Breville Hand Blender;

  • When the liquid has reduced by 3/4, add the armored strawberries and let them simmer until they thicken (the water will evaporate and the aroma will feel much more intense) - don't forget to stir from from time to time in them to avoid sticking;

  • Towards the end, add the gelling sugar and the gellfix and incorporate them well until they dissolve;

  • Turn off the heat and let the coulis cool;

  • Once cooled, put it in the fridge and serve it after about 3-4 hours - it's sensational in the morning, on a sandwich, a croissant or when you want to decorate a cake;

Good appetite !

Natural strawberry jam, without preservatives, The simple, delicious recipe that preserves the aroma and fragrance of these fruits is easy to make. To prepare strawberry jam I used only fruit, sugar and lemon juice.

Our mothers and grandmothers used 1: 1 ratios for the amount of fruit and sugar. I use less, so I put only 700 g of sugar on 1 kg of fruit and I'm sure it's sweet enough even with 600 g.

Sugar is what will help preserve it. If there is too little, then the risk of the jam fermenting and mold being found in jars must be considered.

My husband and child prefer strawberry and apricot jams and jams. In the first place are the strawberries. For them I prepare every year a few jars from each assortment.

No matter how many jars of jam and strawberry jam they make, they never arrive until December. But, I think this Strawberry jam it is the favorite jam of all children, so when making pancakes in our house all children ask first of all for strawberry jam or jam.

In second place is the cherry, the one I adore. I'm glad I have more left.

How do we differentiate between jam and jam? First of all, the jam is thicker. Very ripe fruits and those that are not perfect are used, as for jam. In the picture from the preparation method you will see that I put very beautiful strawberries, freshly picked, but next to them were 300 g of strawberries from which I cut damaged parts with a knife. When I combine quality I with quality II, the result is jam. To be honest, I intentionally crushed some of the fruits in the boiling process, towards the end, in order to thicken the composition, because I didn't want to get Sweety, with all the whole fruit.

I picked some of the strawberries from the land I cared for for a few years, opposite my house, which was abandoned by the former owner. I had even put a solarium there, with his consent. Last fall it was bought by someone else, so I took out my solarium and never entered the field.

The dandruff has grown, the grass is almost 1 m, the new owner has not shown up and it seems that nothing will happen here too soon (but I do not regret it at all). At one point, when I parked in front of the house, in the wind, the strawberries planted by me in the past years appeared in plain sight. Large, red and ripe. They grew so beautiful! They called me to pick them up, I couldn't resist them. Among the beautiful ones there were also a few lightly beaten ones, so I took them too. These strawberries were so fragrant as if they had gathered all the sun and heat, the scent of the timid beginning of summer. I don't know if you read all my posts, but last year in the post with papanas stuffed with strawberries I was talking about how the pheasant came and ate from them.

Raspberry bushes, blackberries, dill and green onions remained on the field. Among them are ballerinas, thistles, wildflowers.

I harvested a total of 2 kg of strawberries. And I made jam with them for my boys. The simplest and best strawberry jam, without preservatives!

It turned out so good that the 320 ml jar was eaten the night I prepared the jam.

It has a beautiful color, and it is influenced by fresh and ripe fruits sprinkled with lemon juice. Lemon juice not only prevents oxidation, it also helps preserve color, but also contributes to taste.

If you follow the instructions below you will not have to boil the jam a lot. After 30 minutes from the moment the jam starts to boil, it can be put in jars.

It is very important to take the foam. You don't want a sugary jam.

Here are the exact quantities for the ingredients and how to prepare them natural strawberry jam, without preservatives:


(For 2 jars 800 ml +1 jar 320 ml)

1.8 kg of strawberries & # 8211 that's all left after I washed them and removed the tails

juice from 1 large lemon

I washed the strawberries, let them in the strainer to dry, then I removed the tails. Those that were slightly hit were cut, removing the affected area. They were not damaged or moldy. Those are not used at all!

I put the sugar on them and shook the bowl so that it covers them as much as possible. I put them directly in the pot in which they were going to boil a large pot, in which when they boil they have a way to swell, without the risk of spilling.

I left them in the fridge overnight. They left a lot of syrup. I put them to boil, over medium heat, adding the lemon juice.

I took the foam until it disappeared. I didn't have to stir continuously in the pot, because I learned from my mother to put a special iron ring under the pot.

This is what the ring under the pot looks like.

I think many of you have something like this in the kitchen, so don't hesitate to use it when you boil jam, jam, zacusca. Sure, we mix quite often, but we don't need to do this continuously if we use this ring under the pot.

When the foam stopped and the volume of the liquid decreased, I knew that soon the jam would be ready. While the jam was boiling, I sterilized the jars. I did the sample with a drop placed on a plate. I put the plate in the freezer 5 minutes before.

If the drops drain hard after coming into contact with the plate, I know for sure that it is ready.

I put the jam with a small polish in the jar.

I put the strawberry jam in jars, sealed them with lids that close tightly, kept them upside down for about 5 minutes (with the lid down), then I put them back in their original shape and let them cool slowly under a blanket for the next 24 hours.

It is delicious! And it is 100% natural!

Before I wish you an opportunity to prepare natural strawberry jam, without preservatives, I invite you to see how easy it is to make another seasonal jam: red currant jam.

You can also find me on Instagram here.

If you like to share the recipes prepared by you and other people, I invite you to the group & # 8220Gatesc Cu Prietenii & # 8221.

Salad & # 259 de c & # 259p & # 537uni cu n & # 259sturel & # 537i ro & # 537ii

Ingredient: 300 g c & # 259p & # 537uni, 250 g ro & # 537ii cherry, 100 g n & # 259sturel, 2 c & # 259p & # 537uni t & # 259iate m & # 259runt (for sauce), 1 tbsp & # 539 & # 259 pink peppercorns, jum & # 259 259 tbsp & # 539 & # 259 & # 259 & # 259t & # 259t & # 259 & # 259 & # 259m & acircie, 3 tbsp & # 539e extra virgin olive oil

Preparation: For the sauce, fry the peppercorns for 1-2 minutes, until the aroma is stronger, then grind them in a mortar. Add & # 259 the two & # 259 c & # 259p & # 537uni m & # 259run & # 539ite & # 537i paseaz & # 259 everything p & acircn & # 259 ob & # 539ii o past & # 259 homogen & # 259. Mix the honey with the lemon juice and add them over the pepper paste and pepper. Pour the olive oil over the mixture and mix well.
For the salad, cut the cakes into 4, roast the mixture and mix in a bowl. Add the starch and, finally, the sauce.

Ingredient: a bottle of dry rosé wine, 300 g c & # 259p & # 537uni, t & # 259iate & icircn dou & # 259, 50 g sugar & # 259r powder, the juice of a l & # 259m & acirci

Preparation: Pour the bottle of wine into a metal bowl and leave it in the freezer overnight. The next day, mix the 300 g of powdered sugar with the powdered sugar and let it sit for about 30 minutes, until it starts to harden. 259 lase zeam & # 259. In a blender, pass the iced wine, the mixture of sugar and sugar and the juice of the acerie, then pour it into glasses to be served.

Strawberry Foam Cake Ingredients:

  • 250 grams of strawberries (fresh or frozen)
  • 300 grams of sugar
  • 3 egg whites
  • juice of 1/2 lemon
  • 400 grams of puff pastry bought or made at home (click on the following link for the homemade puff pastry recipe that I used for this cake)
  • powdered sugar for powdering at the end
  • flour for sprinkling the work surface

Preparing Strawberry Foam Cake & # 8211 sheets

1. Turn on the oven and set it at 180 degrees Celsius.

2. The cold puff pastry (from the refrigerator) is divided into two identical pieces. On the work surface sprinkled with flour, two thin sheets of dough (2-3 mm.) Are spread in turn with the rolling pin, which is perforated with a fork, rolled on the rolling pin and with its help it is transferred to a tray lined with paper. baking (pictures 1 and 2 in the collage).

Note: it can be used both fast house puff pastry and also classic puff pastry recipe (French dough). Click on the links for the respective recipes.

3. Cover the sheet of dough with another sheet of baking paper and place a tray on top to press it so that it does not swell during baking. Bake the sheets one by one, for 20-23 minutes, in the preheated oven at 180 degrees.

4. Leave the baked sheets to cool, then overlap and level the edges with a sharp knife (left picture). One of the sheets is portioned into squares or, according to preference, can be completely crushed (for the top).

Strawberry mousse with Italian meringue

5. For the strawberry foam we will use the so-called & # 8222bezea italiana & # 8222, much more stable and in the end, and healthier, the egg whites being cooked, than the classic meringue: 250 grams of washed and cleaned strawberries are weighed in a saucepan. Crush with a fork, add 250 grams of sugar and lemon juice and put on the fire together. At first it will form an abundant pale pink foam, which must be removed, then let it boil at the right heat until the syrup reaches 117-118 degrees or, if you do not have a thermometer, until it binds as for jam and the surface is fills with large and lazy bulbs.

6. Meanwhile, beat the egg whites and add the remaining 50 grams of sugar. Attention, you have to synchronize yourself in such a way that when the meringue is ready, the strawberry syrup reaches the right temperature. While still beating with the mixer, pour the syrup thinly over the egg whites. You need a stand mixer or someone else's help. After all the syrup has been incorporated, the meringue will be hot, continue beating with the mixer, at high speed, until it cools down to room temperature. You will get a fragrant and very, very firm strawberry foam, perfect for filling the cake with strawberry foam.


7. Place the foam on the whole sheet and level it as well as possible, straightening the edges. Cover with portioned puff pastry squares (or with crushed puff pastry) and dust with powdered sugar.
Strawberry shortcake is refrigerated for 2 hours before serving. Good appetite!

Strawberry jam & # 8211 how to make the best strawberry jam

Strawberry jam is the sweet taste that reminds us of childhood. Fortunately, the tradition of the jam recipe is still preserved and many housewives make strawberry jam at this time of year. Find out how to make the best jam and what ingredients you need.

It is the strawberry season and, at the same time, the ideal time to prepare the best strawberry jam. Strawberries are fruits rich in antioxidants and, whether you serve them as such or in different forms (salads, juices or strawberry jam), fruits help improve the immune system and eyesight, help melt fat and prevent cancer due to its high antioxidant content. and last but not least, they maintain the youthful appearance of the skin, lower cholesterol and regulate blood pressure.

Strawberries are the fruits that provide you with a tasty sweetness in just a few simple steps.

Recipes for strawberry jam

Strawberry ice cream with yogurt

& Strawberry ice cream with yogurt is made from only 3 ingredients and, to prepare it, we do not need more than 5 minutes. You still need to put it in the freezer before you can serve it. Here are the steps:

Ingredients & homemade strawberry ice cream

  • 500 g strawberries
  • 3 tablespoons honey or sugar
  • 200 ml yogurt with 10% fat or sour cream

How to prepare homemade strawberry ice cream

Wash the strawberries and put them in an airtight bag. Put the strawberries in the freezer for 1 hour and then take them out and turn them over in the blender with the honey and yoghurt (or smc acircnt & acircna). After mixing & icircn blender 2-3 minutes, Strawberry ice cream it is ready to serve. If you make a larger quantity, you can keep it in the freezer at any time.

Homemade ice cream


2 cups fresh, sliced ​​strawberries

1 cup powdered sweetener

2 tablespoons fresh, chopped basil

1 teaspoon lemon juice

Preparation: Put the strawberries and sweetener in a bowl and set aside for 30 minutes. Add the strawberry mixture, basil and lemon juice to a food processor and blend until you get a thick puree. Mix the yogurt and the strawberry mixture in a bowl with a fork, then cover and refrigerate for an hour. Mix the composition again, pour it into a freezer container and put it in the freezer for 2-3 hours.

How to Make Avocado and Strawberry Salad & # 8211 Best Tips & Tricks

1. What is the best dressing for avocado and arugula salad?

When it comes to fruit salads, I like to use a vinaigrette as a dressing. I love the combination of sweet fruit and slightly sour vinaigrette.

The classic vinaigrette is a traditional French dressing that is made with a 1: 3 ratio of vinegar / oil.

What I like most about vinaigrettes like the one in avocado and strawberry salad is that they can mix and match various flavors. As long as you follow the 1: 3 ratio you can use any type of vinegar or oil you prefer.

The classic combination is extra virgin olive oil and white or red wine vinegar. But balsamic vinegar offers a subtle sweetness and an intensity that I love.

If you have a vinegar with a special aroma, such as tarragon or citrus, it is definitely worth a try in arugula and avocado salad.

I like to mix the oil and vinegar in the dressing with some ingredients that intensify the flavors. I added in this light vinaigrette Dijon mustard and a little maple syrup. The slightly spicy taste of the mustard and the sweet taste of the maple syrup complete the umami aroma.

And the most important part is that this vinaigrette is very easy to make. Simply add all the ingredients in a jar, secure the lid and shake vigorously to combine well.

2. What ingredients can be replaced in this arugula and avocado salad recipe?

Another reason why I love this arugula and avocado salad recipe is that it can be made with the ingredients I have on hand.

For example, if you have other greens such as baby spinach, Romanian salad or a mix of several greens, they can easily replace arugula.

I like the taste and texture that shredded feta cheese brings to this avocado and strawberry salad. But if you're not a fan, you can use your favorite cheese instead of feta. Crushed stilton cheese or goat cheese go perfectly with this avocado and arugula salad.

Chopped pecans add consistency and a crunchy texture to this arugula and avocado salad. But if you don't like them, you can replace them with any other nuts, hazelnuts, pistachios, cashews or almonds, and they all fit perfectly. Get a crunchy taste bonus if you fry the nuts.

If you don't want nuts or hazelnuts in your salad, use pumpkin or sunflower seeds.

3. Can we make this salad Vegan, Paleo, Whole30, or Keto?

Of course! This avocado and strawberry salad recipe is versatile, being adaptable to many types of diets.

To make Paleo or Whole30, do not add cheese. When making the vinaigrette, do not add maple syrup or honey. And carefully check the label on the mustard jar. It is Paleo and Whole30 only if it does not contain sugar.

If you want to make this vegan arugula and avocado salad, replace the cheese with any type of vegan cheese you prefer. For dressing, use maple syrup instead of honey.

To make Keto avocado and arugula salad, simply do not add maple syrup or honey to the vinaigrette. The good news is that this salad already has a proper fat and carbohydrate ratio for the Keto diet.

4. Can we make meal planning with this arugula and avocado salad?

This is a fantastic recipe for meal-planning. Prepare a larger amount of salad in advance and you will be ready for a whole week of healthy lunches, full of vegetables.

And here are some things you need to know if you want to make meal planning with this avocado and strawberry salad:

First of all, when preparing the salad, make sure that you have dried all the greens and strawberries well. Otherwise, if they are wet, they will soften faster.

To keep the salad fresh, rinse the arugula and dry it in a salad dryer *. Then remove the leaves on a paper napkin and dry them well before placing them in meal-planning pans *.

Also, rinse the strawberries and dry them well before cutting them and adding them to the pans. If you dry all the ingredients well, the salad will be kept fresh in the refrigerator for up to 3-4 days.

This avocado and arugula salad is also perfect for quick lunches at work. You can divide it into airtight pans * of one serving, and don't forget to keep the dressing in a separate container, adding it only before serving.

If you want pecans to stay extra-crunchy, keep them separate. They tend to soften slightly if kept in the refrigerator. So, prepare a bag of chopped pecans and add them before serving the salad, for a crunchy texture.

5. Can we use frozen strawberries?

I do not recommend frozen strawberries for this arugula and avocado salad recipe. After thawing, the strawberries will soften very much.

Fresh strawberries are firm, have a strong aroma and are juicy! Frozen ones simply do not offer the same experience.

If you still have frozen strawberries and you don't know what to do with them, I recommend you try a sweet and colorful sorbet or a fresh fruit smoothie.

6. What can we serve with avocado and strawberry salad?

The fresh summer aromas of this avocado and strawberry salad go well with many dishes. It is the perfect garnish for a barbecue party.

How good does a tender grilled chicken breast with this avocado and strawberry salad sound? A good piece of fish or even a steak would also fit perfectly.

Or, to add even more protein to the salad, you can put some grilled or boiled shrimp on top.

If you are a vegetarian and want to add more consistency to your salad, serve it with these baked potatoes.

No matter what dish you choose to serve with avocado and arugula salad, I recommend you serve it with a glass of prosecco or cold rose wine. It will further intensify the natural sweetness of strawberries.

Now I can't wait to go out grilling, and enjoy this delicious avocado and arugula salad, and a cold glass of my favorite wine. So, let's get to cooking!

The last thing before we get to work: if you liked this video recipe, you can see several such unique and super easy recipes. Subscribe to my YouTube channel and you won't miss any!

Dessert in a glass with strawberries and mascarpone

What I like this time of year when on the streets you smell the lime blossoms and in the markets the smell of ripe strawberries invites you to buy them! And try any recipe just to be with strawberries :). It seems like you are in such a hurry to make something with them jam, jam, syrup, cake, foam & # 8230 something fast or something more elaborate, but as soon as their season passes and we can't find them anymore. This fever overwhelmed me the other day when all the stalls in the market were full of strawberries, I wanted to make a cream cake but then due to lack of time I incorporated a delicious dessert that was consumed as soon as it was ready :).

The recipe is quite common on the internet because it is quick and easy, I made it by eye but I try to write the quantities of ingredients to have a sure success.

Ingredients (5 200ml cups)

  • 150g whole digestive biscuits (I had these but you can use cookies or if you like Oreo)
  • 200g mascarpone or rircotta
  • 400ml fresh
  • 300g well ripened strawberries
  • 4 tablespoons sugar
  • optional grated chocolate for decoration

Wash the strawberries well and strain them, then crush them together with 3 tablespoons of sugar.

We grind the biscuits finely, we mix 200ml of whipped cream with mascarpone and a teaspoon of powdered sugar, we keep the rest of the whipped cream for decoration.

In the prepared cups or glasses we put a layer of biscuits, then the strawberry jelly, the mascarpone cream with whipped cream, we repeat and garnish with whipped cream on top. A little grated chocolate and a mint or lemon leaf give a wonderful effect to this dessert.

If you don't have appetizers around, let them cool for an hour. I didn't catch it, in fact the legs stayed behind me all the time I prepared them, and until they washed my hands I managed to pose for two glasses :)

You can try this dessert with any other favorite fruit but it should be flavorful.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

The peculiarities of the strawberry

It is a herbaceous plant with a root that grows to about 30 cm deep, both horizontally and vertically. From the vegetative buds of the plant, located at the base, stolons are formed, which are oriented towards the interval between rows best lit.

After a period of 4-5 years of cultivation, strawberry plants begin to decline, which is why a strawberry plantation is viable for a period of 4 years.

The flowers of the plant are hermaphroditic and remain open for a period of 4-5 days. Each plant can form up to 50 flowers, depending on the variety, and the fruit is represented by the nuts placed in the red pulp, improperly called fruit.

Strawberries & # 8211 planting, cultivation and care

Video: Come preparare la coulis, la ricetta di Giallozafferano