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Recipes with strawberries from Dmitry Zhuravlev

Strawberries are enough for a full three-course dinner, blogger Dmitry Zhuravlev is sure.

It is said that scientists discovered in strawberries substances that stimulate the production of endorphins. But you and I always knew that she was able to cheer up.

For this, it is not necessary to go to the scientists either, it’s enough to try at least oncethe real»Strawberries, right now it is the most fragrant and tasty — grown in the south of Russia.

To subject such berries to long-term heat treatment is a crime.

Do not torture her or yourself — forget for a while about compotes and jam, eat fresh strawberries.

There are many options for combining fresh strawberries with other products.

What do you need:

  • 350 g strawberries
  • 3 large ripe tomatoes
  • 2 small bell peppers
  • 1 cucumber
  • 1 medium red onion
  • 1 — 2 slices of stale white bread
  • olive oil
  • sherry vinegar
  • salt and black pepper to taste

What to do:
Scorch the Bulgarian pepper over the gas stove or oil it and place it under the grill in an oven heated to 200 ° C for 7-10 minutes, often turning it over. After that, put in a bowl and cover with food wrap for 5 minutes. Then remove the skin and seeds.

Cucumber cut off the ends and peel.

Remove the stem from the strawberry.

On each tomato to make shallow cuts crosswise, drop for a minute in boiling water and remove the skin.

Cut all the ingredients into small pieces, place in a blender bowl and beat until smooth.

While continuing to beat, pour in a little olive oil and sherry vinegar, add salt and pepper.

Ready gazpacho put in the fridge for at least 2 hours so that it is well cooled. When serving, pour into plates and sprinkle with finely chopped peppers, slices strawberries and red onions. Decorate with basil leaves.

Pour a small amount of olive oil and a few drops of sherry vinegar.

What do you need:

  • 1 big duck breast
  • salt
  • black pepper

For salsa:

  • 350 g ripe, but strong strawberries
  • 6 — 7 cherry tomatoes
  • 1 small yellow bell pepper
  • 1/2 red onion
  • 2 green onions (top only)
  • 1 pod chili
  • 2 — 3 sprigs of cilantro
  • 1/2 juice of lime
  • 1 tbsp. l honey
  • 1 tbsp. l balsamic vinegar
  • salt
  • black pepper

What to do:
Ingredients for salsa finely chopped, after removing the seeds from tomatoes and peppers.

Put everything in a deep bowl, fill with lime juice, honey and vinegar, salt, pepper and mix gently, trying not to mash strawberries.

Refrigerate in the refrigerator.

Cut off excess fat from the duck breast and remove all films.

Make deep cuts on the skin crosswise, trying not to hurt the meat. Salt and pepper only from the skin, put it down on a cold dry frying pan and put on a small fire.

This will allow the maximum amount of fat to melt.

After 10 — 15 minutes, when the skin is reddened enough, add salt and pepper to the breast from the side of the meat. After another minute, when the salt is absorbed, start watering the breast with the melted fat.

It should not be overturned — all the cooking time the breast is on the pan face down. Continuing to constantly water the meat with fat, bring the duck breast to the desired degree of roasting.

Put it on a cutting board with the skin facing up and let it rest 5 to 7 minutes.

When serving, chop the duck breast into slices, top with strawberry salsa along with the juice and garnish with a slice of lime.

What do you need:

  • 12 — 15 medium-sized strawberries
  • 75 g sugar
  • 4 tbsp. l flour
  • 1 — 2 tbsp. l starch
  • 1 egg
  • 2 tbsp. l vegetable oil
  • 1 tbsp. l sesame seed
  • oil for frying

What to do:
Cook a batter: add an egg to the flour and knead well.

Gradually adding cold water, bring the batter to the consistency of liquid sour cream.

Strawberries wash, remove the stalks, dry and roll well in starch.

Then, shaking off the extra starch, put the strawberries in a batter and mix gently, trying to ensure that each berry is covered with it.

Heat the oil in a spacious saucepan to 190 ° C.

Gently, one by one, put the strawberries into the deep-fryer, allowing them to drain off the extra dough. Fry until golden brown, constantly stirring and making sure that the berries are not stuck to each other.

Put on a paper towel, letting it drip off excess oil.

In a deep frying pan, heat 2 tbsp. l vegetable oil. Add sugar and over medium heat bring it to the state of light caramel. Then, reduce the heat, pour sesame seeds, fried strawberries in batter and mix well, trying to caramel to cover each berry.

Then put on a plate, pre-lubricated with vegetable oil.

Serve strawberries in caramel should be immediately after cooking.

Before use, dip each berry in icy water — it will make the caramel more fragile, and it will not stick to your teeth.

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