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So I start to explain the best border ever eaten, it's simple, in half an hour the preparation is ready.
Make a strawberry puree (either with a juicer, or with a tomato juicer, or with a mixer, as you only want the puree to be) and add the juice of 2 lemons and the strawberry liqueur.
Separately in a large saucepan put the water with the sugar and heat it a little until the sugar dissolves (which is not much I think, it's really suitable for sweet) and then let it cool for a few minutes and then add to the composition of strawberries with lemon, mix and pour into a large tray that we put in the freezer for 2 hours, then turn with a wooden spoon. It will harden a little on the sides, mix and leave for another 30 minutes, then mix again with a spoon, and so on, from time to time we mix and after a few hours the composition will harden. We always mix.
Before serving, use the mixer a little to make it a little finer and ready. Place in glasses and beat a little whipped cream that we will place on top and a strawberry.
It's all wonderful, unfortunately I didn't have the bun, but it's still good, very good!
Method of preparation
For starters, wash the strawberries well and make sure you remove all the stalks. Place the strawberries in a large bowl that you will use to prepare the jam (it is preferable to be a bowl with a thicker bottom) and sprinkle the strawberries with the juice of 3 lemons.
Leave the strawberries with the lemons in the bowl, mix, then add the sugar and the remaining lemon, but cut into thin slices. After the sugar and lemon juice have penetrated a little into the strawberries, put the bowl with all the jam composition on the stove over low heat.
Stir in the jam regularly to make sure it doesn't stick to the bottom of the pot. When the strawberry jam starts to boil, you will notice that a foam forms on the surface.
Remove the foam with a spatula because it concentrates more impurities contained in the sugar. Leave the strawberry jam on medium to low heat for about 50 minutes, then take out a small amount of jam and place it on a plate to check what consistency it has formed.
If you see that Strawberry jam it does not spread on the plate, then it means that it is ready. Take the jam off the heat and get ready to put it in jars. The jars must be clean, sterilized and perfectly dry. Put the strawberry jam in jars when it is still hot and put the lid of the jar immediately.
After you have finished putting the jam in the jars, turn the jars with the lid down for about 15 minutes to create a vacuum, and then place them in the correct position. Leave the jam jars covered with a kitchen towel to cool for a longer period of time.
- 300 g cream cheese
- 300 g fresh strawberries
- 300 ml whipped cream
- 200 g biscuits with oats
- 100 g powdered sugar
- 100 g butter 80% fat.
Method of preparation
Put the biscuits in a blender or bag and pass them with a rolling pin. Separately, in a bowl, melt the butter and then pour it over the biscuits and mix to incorporate everything as well as possible. Pour everything into a baking dish with removable walls that you have previously lined with baking paper and press everything very well.
Put the tray in the oven at the right heat, 170 - 180 degrees C, for 10-15 minutes, then remove and let cool. In a separate bowl, mix with a blender cream cheese, vanilla bean seeds and powdered sugar.
Separately, in another bowl, beat the whipped cream and when it is hard, incorporate it with the cream cheese mixture. Pour the whole mixture over the cold counter, spread it evenly with a spatula and sprinkle the fresh slices of strawberries on top. Refrigerate the cheesecake for at least two hours before serving. The recipe for cheesecake is ready.
Smoothie with strawberries and yogurt
- a medium yogurt
- a banana
- 6-7 fresh or frozen strawberries
- ½ cup of orange juice.
Method of preparation
Put the orange juice, yogurt, strawberries in the blender and mix a little at low speed. Add the sliced banana and mix until you have one smoothie with a homogeneous consistency.
Method of preparation
Preheat the oven to 200 degrees. Grease a pan with oil or butter and place baking paper on top. Cut the puff pastry into wide squares and place them on the baking paper spaced apart. Cut slices or halves of strawberries and place slices of fruit over the squares of puff pastry so that you leave a 2 cm edge.
Lift the puff pastry edges lightly over the strawberries and sprinkle with sugar over the tarts. Bake for about 18-20 minutes and serve the tart when it has cooled well.
Tiramisu with strawberries
- 500 g biscuits
- 400 g strawberries
- 250 ml whipped cream (as fat as possible)
- 250 g mascarpone (at room temperature)
- 3 tablespoons sugar
- two vials of vanilla essence
- an ampoule of lemon essence
- 350 ml lemonade (lemon juice + 3 teaspoons vanilla sugar 280 ml lukewarm water)
Method of preparation
Wash the strawberries and hold a handful of them to decorate the last layer. Over the rest, pour a tablespoon of sugar into a bowl. Leave them for about 1 hour so that the juice comes out of them. Using a blender, mash the strawberries with the sugar. Beat the cream, the remaining sugar and vanilla with a mixer until you get a hard and homogeneous foam.
Gradually add the mascarpone and stir, slowly increasing the speed, until smooth (Don't beat too long, you risk cutting). Squeeze the lemon, combine it with the vanilla sugar and lemon essence and dilute with lukewarm water. Soak the biscuits one by one in lemonade and place them on the bottom of the tray.
Spread a layer of strawberry puree on top, then put half of the cream obtained on them.
Then another layer of biscuits soaked in lemonade. Spread the rest of the strawberry puree and cream on top and decorate with the hand of strawberries kept aside at the beginning, sliced. Let cool for 20 minutes to 3 hours.
NATURAL STRAWBERRY GEM, WITHOUT PRESERVATIVES
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. Every year I prepare a few jars of each assortment for them.
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 there 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 dandelions have 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 these as well. 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.
The moment 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 the 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 more 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.
What are the differences between jam and jam?
If the jam (see here the strawberry jam recipe) The fruits are covered with caster sugar and left for a few hours to release their juices, for the jam, first prepare the hot sugar syrup and then put the fruits in it. The operation can be repeated 2-10 times, until the desired result is reached: translucent, firm fruits, surrounded by a thick, thick syrup. As a labor, it is much easier to prepare a jam than a jam because you do not have to stick to the stove for hours, stirring in the pot. As for costs, it is more expensive because for each kilogram of fruit, at least 1 kilogram of sugar is calculated (for some more sour fruits, 1.5 or 2 kg of sugar are added).
To keep the beautiful color of the fruit I use lemon salt (see here more about it & do not panic because it is crystallized citric acid, acid that is found naturally in citrus and other fruits and is also synthesized by our body) or lemon juice (less efficient). I intentionally used lemon salt for strawberry jam and lemon for this strawberry jam & # 8211 to see how effective lemon salt is and how beautiful and red they are. fruits from jam- see recipe here & # 8211 compared to those in jam that have a slightly darker color. I put only 300-500 g of sugar per 1 kg of fruit in the strawberry jam.
Jams and jams are beautiful if they have a light color, close to that of natural fruit. I didn't use a fixed gel because I didn't need anything like that & # 8211 the syrup bound itself by boiling. Care must be taken that the syrup does not drop excessively and begins to caramelize. Also, for jams, stronger fruits are chosen, without defects, preferably not completely ripe (not to be flea).
Caprese salad with strawberries
4 cups fresh strawberries, cut in half
200 g of mozzarella cheese bilute
1 clove of small, chopped garlic
A pinch of salt and a pinch of pepper
3 tablespoons olive oil
A handful of fresh, chopped basil
Preparation: In a large bowl, mix the vinegar, garlic, brown sugar, salt and pepper well until the sugar dissolves. Slowly add the olive oil, stirring constantly. Put the basil and mozzarella and mix lightly. Cover the bowl and refrigerate for 2 hours. Add the strawberries, mix, then decorate the salad with chopped parsley.
Tiramisu with strawberries & # 8211 without baking
Wash the strawberries and hold a handful of them to decorate the last layer. Over the rest, pour a tablespoon of sugar into a bowl. Leave them for about 1 hour so that the juice comes out of them. Using a blender, mash the strawberries with the sugar.
Beat the cream, the remaining sugar and vanilla with a mixer until you get a hard and homogeneous foam. Add mascarpone (homemade according to the recipe here), gradually and mix, slowly increasing the speed until smooth (Do not beat too long, you risk to cut).
Squeeze the lemon, combine it with the vanilla sugar and lemon essence and dilute with lukewarm water. Soak the biscuits one by one in lemonade and place them on the bottom of the tray.
Spread a layer of strawberry puree on top, then put half of the cream obtained on them. Then another layer of biscuits soaked in lemonade. Spread the rest of the strawberry puree and cream on top and decorate with the hand of strawberries kept aside at the beginning, sliced.
Sup & # 259 crem & # 259 de c & # 259p & # 537uni
Ingredient: 400 g c & # 259p & # 537uni, 4 tablespoons honey, half & # 259tate spoons & # 539 & # 259 walnuts & # 537oar & # 259, 50 ml sm & acircnt & acircn & # 259 liquid & # 259, half & # 259tate spoons & # 539 & # 259 vanilla extract, half & # 259 spoons & # 539 & # 259 cardamom powder
Preparation: In a blender, pass the beans, washed and cleaned, with honey, walnuts, vanilla extract and cardamom powder, to obtain them. a cream. Then add the liquid mixture and pass it again, until it is homogenous. Leave it in the fridge for a few hours before serving.
Strawberry ice cream recipe step by step
Strawberry ice cream recipe step by step. A simple recipe for creamy strawberry ice cream with cream from natural cream and Greek yogurt. How to make homemade ice cream without ice needles? How to make ice cream in an ice cream machine?
Every spring I look forward to the appearance of early strawberries to make strawberry ice cream with cream and Greek yogurt. Of course, first the whole family eats saturated fresh strawberries, right then brought from the market. We are talking here about Romanian strawberries picked from the gardens of local producers, not about the imitations without aroma and taste that are harvested green and baked by trucks.
From what remains I start to do either strawberry mousse (recipe here), either a small portion of creamy strawberry ice cream and flour.
I make strawberry ice cream based on a vanilla ice cream recipe with yolks, sugar and whipped cream. I wrote it down in the & # 821780 years of a Swiss magazine and have done it dozens of times since. It comes out creamy and fine, without ice needles. Ice is formed from water and if the composition does not have such a thing it will not form ice needles. That's why I don't put milk in ice cream, just natural whipped cream made from sweet cream and, sometimes, Greek yogurt which is very creamy.
Another simpler version (without eggs and steamed) is the one with fruit, natural cream and sugar & # 8211 see here how I did it raspberry ice cream (you can use strawberries, apricots, blueberries, blackberries, etc.).
From the quantities below we obtained 1 kg of strawberry ice cream.
PANNA COTTA WITH STRAWBERRY JELLY
Fine and velvety, panna cotta is, from my point of view, the most spectacular and light dessert we can make at home, whatever the delicate aromas we decide to ennoble it with.
We need only a little patience and accuracy in determining the quantities depending on how many portions we want, as well as a little attention so as not to destroy the gelatin which is definitely the secret of this recipe.
- 350 ml. liquid cream
- 100 ml. milk
- 2 tablespoons vanilla flavored powdered sugar
- 200 gr. strawberries
- 2 tablespoons lemon juice
- 150 ml. the water
- 200 gr. sugar
- 20 gr. gelatin (2 sachets)
In the evening, I put the strawberries sprinkled with 2 tablespoons of lemon juice in a plate with 200 grams of sugar. They left a lot of syrup that I am ready to use for my aromatic jelly today.
Pour the strawberries and syrup into a small saucepan, add 150 ml. water and boil for 5-10 minutes on low heat.
I put the bowl aside and strain all the liquid into a graduated cup, passing the strawberries very lightly.
I take 10 grams of gelatin which I moisturize for 5 minutes in two tablespoons of cold water, then I dissolve it in the strawberry syrup which I let it cool a little more, be careful not to be hot, and pour the composition glasses already prepared.
I put them in the fridge for at least half an hour, until they thicken in half, then I take them out and put a few pieces of strawberries on top, thus avoiding their immersion in liquid.
For panna cotta, heat the liquid cream in a bowl together with the milk and 2 tablespoons of vanilla-flavored powdered sugar.
Heat them a little, then dissolve in the warm liquid the other sachet of gelatin that I have already hydrated for a few minutes in cold water.
Leave the bowl to cool very well for at least two hours, until the strawberry jelly is completely hardened in the fridge, then pour the liquid very lightly over the jelly and let the glasses cool.
After 2-3 hours my dessert is ready to be turned over and we can serve it with fresh strawberries and sweet strawberry sauce.
Strawberry jam with lemonServings 8 jars / 1 recommended portion = 30 gr.
One of the most aromatic and appreciated jams is obviously the strawberry jam. And one of my favorites is strawberry jam with lemon. The consistency of strawberry jam with lemon is also wonderful. Although these fruits do not have any pectin content, lemons, on the other hand, have a high content. Thanks to the pectin contained in the lemon, the strawberry jam with lemon, once cooked, gels very nicely. It's a secret that my grandmother knew well and made wonderful jams!
I could not miss such a delight, especially since my parents came to visit, bringing gifts suitable for a gourmet house. Smoked bacon, buffalo cream and & # 8230 two boxes full of the wonderful strawberries from Halmeu, Satu Mare. So today I am able to present you my strawberry jam with lemon.
OTHER RECIPES OF SWEETS AND STRAWBERRY JAM