The month of February brings us one of the fruits that gives us the most joy at home, as we can use this ingredient in many recipes. Today we have selected seven strawberry recipes to celebrate the season is on.
Sweet and easy to eat, strawberries and strawberries are fruits that we they provide few calories and whose most abundant component is water, so they are very refreshing. In addition, strawberries contain a large amount of Mineral salts as potassium, magnesium and calcium, and vitamins C and E.
It is a fruit that is usually well digested and is very nutritious and tasty. In our country, the season runs from January to June, so in February they are already at their best, and it is easy to find them in greengrocers and supermarkets.
Cheesecake in a small glass without oven
Strawberries and strawberries
Most of the time, we call them strawberries but they are usually strawberries. Strawberries are smaller and have a longer stem, and are sometimes sold under the name wild strawberries. In other countries they are known as strawberries.
This fruit is native to America, and did not arrive in Spain until well into the 19th century. Since then, Spain became the leading producer of strawberries in Europe, being the province of Huelva the most prominent in strawberry production. Strawberries are also famous for their quality. Aranjuez in the Community of Madrid.
Our strawberries and strawberries are famous for their high quality, which is why they are in high demand in Europe, being exported mainly to the French, Germans and British, who consume them in many sweet recipes.
How to keep strawberries in good condition
So that the strawberries do not spoil quickly, it is advisable not to remove the peduncle or the green leaves, do not wash or moisten them until we are going to eat them and keep them in the refrigerator. In general, the ones we buy in wooden boxes than the ones that come in plastic trays.
It is preferable that are not on top of each other but spread out in a tray. Since moisture can cause mold to grow, a good practice is to line the bottom with kitchen paper to absorb moisture. If there is any damaged or that is beginning to be soft, it should be removed so that it does not damage the others.
It is convenient cover them with plastic wrap or plastic wrap but making a few holes for the strawberries to breathe. This way they will hold us perfectly for two or three days. If we laminate them and cover them with orange juice, mild vinegar or wine, we can keep them in good condition for one or two days in the fridge.
If we want to keep them longer, we can make jams or jams, and for a longer time it is advisable to cut them into sheets, store them in a zip container to which we remove the air and freeze them, thus having them available throughout the year.
If you want to freeze them whole, freeze them separately in a wide tray so they do not touch during the freezing process and once they are well frozen, transfer them to the zip bags in portions for when you want to use them.
Seven recipes with seasonal strawberries
Although we can think of many more recipes with strawberries, using them in cakes, jams, smoothies, ice creams and we want to prepare them marinated in orange juice or with cream, We have looked for some different recipes with strawberries, so that you can renew your recipe book and you are incorporating them to your family menus.
1. Roasted strawberries in Port
Preheat the oven at 180º C and prepare a tray that can collect the juices well without spilling. We don’t want to crowd the strawberries. It can be covered with parchment or aluminum foil.
Wash the fruit, cut the tails and dry gently. Cut into quarters or lengthwise halves, depending on the size. Arrange in a container.
Separately mix all the other ingredients well and pour over the strawberries. Stir gently and dump the strawberries on the tray in a single layer, adding the juices that have been in the bowl.
Bake for about 30-40 minutes, or until they are very soft and have released their juices. It is interesting that they are well roasted, but taking care that they do not burn.
Allow to cool slightly out of the oven before transferring to a suitable source or container, adding all the juices from the tray. You can add a little more Port or honey if you want.
More details here
2. Lemon cream with no-bake strawberry quick sauce
- Ingredients: 200 g of liquid whipping cream, 200 g of Greek yogurt or more cream, sugar (85 g or more, to taste), 2 teaspoons lemon zest, lemon juice, 60 ml, 250 g of strawberries and 10 g of white sugar or brown
- Elaboration: Arrange the cream and yogurt in a saucepan, add the sugar and the washed lemon zest, only the yellow part. Mix and heat on medium power, until it is about to come to a boil; lower the temperature and cook, stirring for about 5 minutes. Remove from the heat and add the lemon juice. Stir with the rods and let cool for about 20 minutes. Meanwhile, prepare the strawberries, washing them and cutting them into small pieces without the stalk. Mix with the sugar and reserve. Pass the cream through a fine mesh strainer, squeezing well with a tab, to remove the zest and possible lumps. Correct the sweetness point if necessary. Divide this mixture into four or six containers and put in the fridge. Let cool for at least two hours, better overnight. Cook the strawberries, which will have dissolved the sugar, over low heat, until they are very tender and released slightly caramelized juices. Let it cool down and put it in the fridge to serve when you take the cream.
More details here
3. Strawberry tart with orange curd
- Ingredients: 12 Strawberries, 1 Orange juice, Tulips for ice cream (biscuit), Fresh mint to decorate. To make the curd, 4 tablespoons of sugar, 2 eggs, 110 g sugar, 150 ml orange juice, 50 g butter and orange zest.
- Elaboration: To make the orange curd, we are going to use Esther’s recipe for making lemon curd in the microwave, only with orange juice. We mix the juice with the other ingredients in a bowl, beat slightly and put in the micro at maximum power for a minute. We remove from the microwave oven, stir with the rods or with a spoon to mix everything well and put it back in the microwave for another minute. We do this microwave operation, rods, microwaves, rods three or four times until we get a thick cream and we put it in the fridge to cool and fully set. We prepare some strawberries by removing the peduncle and cutting them into thin slices. Place the strawberries in a bowl, sprinkle with a tablespoon of sugar and cover with the juice of an orange. Let it marinate in the fridge for 30 minutes until the juice has a reddish color and the curd has definitively set. To assemble the tart, we use tulips or biscuit or waffle tarts from the ones sold in ice cream parlors, fill the bottom with two tablespoons of orange curd and cover with the macerated strawberries, taking care to remove them well drained from the juice. Decorate with a mint bud.
More details here
4. Mini frozen strawberry and yogurt chocolates
- Ingredients: 12 strawberries and 2 sweetened yogurts
- Elaboration: We start by pouring the yogurts into a bowl and beat them until they are really creamy. In an ice bucket, preferably in the shape of a hemisphere or a heart to make the result more beautiful, fill the cubes with the yogurt up to about three-quarters of their capacity. We put in the freezer for half an hour so that the cream begins to harden. Meanwhile, we clean the strawberries well, and cut them in half, so that they show their peculiar pattern that will contrast with the yogurt coating. We remove the ice bucket from the freezer and carefully place the half strawberries on each portion of yogurt, pressing on the strawberry until it is flush, but without it being covered with the yogurt. Once we have all of them in place, we cover the ice bucket with a plastic or kitchen wrap so that the strawberries do not burn in the freezer due to the action of the cold and we leave them for about twelve hours. We already have them ready for when we want to enjoy them.
More details here
5. White chocolate and strawberry mousse cake
- Ingredients: Gelatin in sheets, 3 g, White pastry chocolate, 120 g, 200 ml of single cream, 1 vanilla, 24o ml of semi-whipped cream, 1 short crust, 300 g of strawberries, 50 g of blueberries, strawberry jam 2 tablespoons, 50 g of Sugar, 20 g of Water
- Elaboration: Start by preparing the white chocolate mousse. To do this, soak the gelatin sheets in cold water. Melt the white chocolate very carefully in the microwave or in a double boiler. Boil the 200 ml of cream with the open and scraped vanilla bean, add the gelatin leaves, stir until they dissolve with the heat. Once it boils, pour over the white chocolate emulsifying the mixture, stirring with a spatula until the chocolate is melted. Spread the remaining cream and mix carefully with a spatula. Reserve at least four hours cold. Preheat the oven to 160 degrees with heat up and down and cook the tartlet for ten minutes with greaseproof paper and stuffed with chickpeas. When time passes, remove the paper with the legumes and finish browning for fifteen more minutes. Remove and let cool. Distribute the white chocolate mousse over the base of the cake, reaching the edge. Wash and chop the strawberries in half, place them on the surface of the cake, interspersing the blueberries. Heat the jam with the sugar and water, and cook for five minutes. Paint the strawberries with this glaze. Serve very cold.
More details here
6. Strawberries marinated in orange with mascarpone cream and cream
- Ingredients: 300 g of strawberries, orange juice, 15 ml of balsamic vinegar, 3 leaves of fresh basil (or mint), 10 g of sugar (optional, for strawberries), heavy cream, 200 ml, mascarpone cheese, 250 g , Vanilla essence, 2.5 ml, 30 g of icing sugar, the zest of half a lemon, pistachios
- Elaboration: Wash the strawberries or strawberries and the basil leaves well and dry gently. Cut the ends of the strawberries.