They look like giant rubies! Strawberries are highlights in desserts or salads. Strawberries fresh from the garden, I’m sure nobody might resist. They are fruity, tasty and well-shaped. Red rubies make the eyes sparkle and so the desserts, drinks and salads. Get inspired with new strawberry recipes from the Chef’s Handyman kitchen.
To mix the cocktail Lillet Vive, place ice cubes, 1 slice of cucumber, 1 strawberry and mint leaves in a glass pour in 6 cl Lillet Blanc and 10 cl Schweppes Tonic Water. For children, skip the Lillet Blanc and add 2 tbsp. of lemon or elderflower syrup.
Our favorite jam is made with wild strawberries and rose blossom water. To make 5 small glasses of jam, add 500 g or 1 lb. wild strawberries and preserving sugar 1:1 or combine as written on the wrapping. Cook on medium heat until melted. Add 1 tbsp. of citric acid or 0.5 cups of lemon juice, 3 tbsp. of rose blossom water and 1 tbsp. vanilla sugar. When the jam gelatinizes pour it in prepared preserving glasses.
Serve for breakfast chia pudding. To make pudding (4 serves), add 6 tbsp. of chia seeds into 1 cup of soy milk. Allow the chia seeds to soak for 1 hour in the fridge. Spice with 2 tbsp. of vanilla sugar and 3 tbsp. of agave syrup. Pour the mixture into 4 glasses. Garnish with strawberries, red currants and kiwi.
Strawberry cream (4 serves) is delicious as dessert or might be served for breakfast as well. Cut 150 g or 5 oz. of strawberries into pieces. Leave 4 berries for decoration. Place the berries into a pan. Add vanilla sugar, 1 tbsp. of orange blossom water and 2 tbsp. of agave syrup. Simmer on low heat for 5 minutes. Blend the berries and cool the mixture. Whip one cup of soy cream. Fold ¾ into the cold berry mixture. Pour the strawberry cream in glasses. Garnish with the rest of the soy cream. Decorate with strawberries. Cool in fridge until you intend to serve the cream.
To make salad (4 serves), place the purslane on plates. Add 150 g or 5 oz. of strawberry pieces. Cut the kiwi into slices. Add cherry tomatoes. Garnish with raspberries. Sprinkle with black pepper. To make dressing, combine, 5 tbsp. of olive oil, 2 tbsp. of raspberry vinegar, 1 tbsp. of agave syrup, salt and black pepper. Add chopped parsley and peppermint (about 3 leaves). Drizzle the dressing over the salad. Garnish with edible flowers.
Enjoy and bon appetite, yours Chef’s Handyman team.