Combine with legumes, fish or cream for an irresistible dessert: strawberries are a very versatile fruit and perfect for adding taste and color to your dishes
Strawberries: red, fragrant, rich in vitamin C (five strawberries contain it as an orange!), Inserted among the "super foods" that help keep young thanks to all the antioxidants present. Easy to prepare, refreshing and tasty, they are perfect for organizing a menu from appetizer to dessert. Follow our advice and enjoy every dish.
Coconut tartlets with salmon and strawberries
This appetizer combines the smoked taste of salmon with the sweetness of strawberries. To start, prepare the small pastafrolle mixing 250 g of 00 flour with 50 g of coconut flour. Add 160 g of butter, a pinch of salt, 120 g of icing sugar and start kneading with your fingertips. Add an egg and an egg yolk and continue to knead until the mixture is homogeneous. Wrap it in a plastic wrap and put it in the fridge to rest for 30 minutes. Then roll out the dough and cut the discs into a muffin mold with a pastry cutter. Put the molds lined with the pastry still in the fridge for 20 minutes. After this time prick the bottom of each mold with the prongs of a fork, and bake them at 180 ° for 10 minutes, until you see the dough brown. When the tartlets are cooked, remove them from the oven and let them cool. Separately cut the smoked salmon into strips. Clean the strawberries, remove the stalk and cut into cubes. Blend them with a blender and add the mixture to a cream cheese. Mix well and fill the tarts with this cream. Serve garnished with a strip of salmon and a leaf of marjoram.
Chickpea cream with strawberry brunoise
Soak the dried chickpeas for 12 hours. After soaking put them in a pot covered with water, with a bay leaf, and cook them until they will flake. At this point, blend them in a homogeneous cream and season with salt. Separately, clean the strawberries, remove the green part and cut them into cubes of 2 mm on each side. Chop the crumb of a durum wheat sandwich, let it cook in a pan with a little oil and a little thyme. Distribute the cream on the plates and serve with the strawberry brunoise and the toasted breadcrumbs.
Scallops, asparagus and strawberries
This dish can also be served as an appetizer, halving the doses. Take six scallops for each diner, remove the coral from each, wash them, dry them and blanch them for a minute in a saucepan with only a drop of oil on one side. Keep them warm. Meanwhile wash and clean the asparagus. Cut away the hardest part of the stem and cook them for a few minutes in steam, adding the peel of a lemon to the cooking water. When they are tender but still firm, remove them, separate the tips from the rest of the stem and blend the latter with a little water and the strawberries, cleaned and cut into slices. Sauté the asparagus tips for a few minutes in a drizzle of oil and place the asparagus and strawberry cream on the bottom of the dish, add the scallops, the asparagus tips and brown with a teaspoon of salmon roe.
Strawberry mousse with pistachio biscuit
To prepare this cake you will need 150 g of strawberries, 300 g of fresh cream, 80 g of sugar and 12 g of isinglass. Clean the strawberries, remove the green part, blend with the sugar and then add the whipped cream. Separately, soften the isinglass, squeeze it and place it in a saucepan over low heat for two minutes. Add it to the cream, mix and refrigerate for 4 hours. Now prepare the biscuits: mix 150 g of 00 flour or kamut with 150 g of icing sugar and with 5 medium egg whites. Add 150 g of melted butter in a bain-marie and mix well. Spread the mixture on a baking sheet covered with baking paper, forming discs 10 cm in diameter. Sprinkle with sliced almonds and chopped pistachios and bake at 180 degrees for 6 minutes. When they are golden, take them out of the oven and let them cool. Serve the strawberry mousse in a small bowl and garnish with a pistachio biscuit.
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