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DIY June recipes!

1 June 2017
0
Alice
Alice

June is one of my favourite months because of fruits, vegitables and berries! And my most precious love is strawberry!

Here are 3 recipes with strawberry which you can make handmade at home.They are so fresh, delicious and good-looking! You will surprise your family and guests, I can sure you! So, let's begin!

1.Granola with seasonal berries and mint

For your handmade granola you will need:

 - Granola - 25 g

 - Strawberries - 20 g

 - Blueberries - 10 g

 - Natural yoghurt - 150 g

 - Raspberry (coolies) - 25 g

 - Fresh mint

Process:

Spread ingredients  in next order: granola - 1/3 yogurt - coolie raspberry - strawberry - granola - 2/3 yogurt - strawberry, blueberry and mint. Strawberries cut into slices. Yummy!

2. Salad with strawberries and cucumbers

For the handmade salad with strawberries you will need:

 - Fresh cucumber - 70 g

 - Light-salted cucumber - 30 g

 - Avocado - 40 g

 - Tarhun - 2 g

 - Strawberries - 50 g

For the sauce:

 - Freshly squeezed orange juice - 30 ml

- Orange peel - 2 g

- Tarhun - 4 g

- Basil (green) - 4 g

- Cream-balsamic 15 g

- Olive oil - 10 ml

- Mint - 3 g

Process:

Part of strawberry marinate with mint and tarragon for 15-20 minutes. Make  your sauce: mix all ingredients, except olive oil, in a blender. After obtaining a homogeneous mass, gently pour in olive oil without stopping to beat it.

Cucumbers cut into rings or semirings. Cut avocado into slices, cut tarhuna leaves, cut whole strawberries into four pieces. Mix everything with sauce.

3. Tartlet with strawberries

For a handmade tartalet you will need:

  - White chocolate - 2 g  

  - Strawberries - 30 g

  - Pistachios - 2 g

Dough:

- Butter - 150 g

- Almond flour - 30 g

- Flour 250 gr

- Salt - 1 g

- Egg - 2 pcs.

- Sugar powder - 90 g

Handmade vanilla cream:

- Gelatin - 10 g 

- Milk - 300 g

- Vanilla (pod)

- Sugar - 15 g

- Chocolate (white) - 450 g

 - Cream 35% - 500 g

Process:

Short pastry: grind butter with sugar powder, add egg, flour, knead dough. Leave in the refrigerator for 30 minutes, roll out 3 mm and bake at 175 degrees for 7-10 minutes.

Vanilla cream: milk with vanilla and sugar bring to a boil, combine with melted chocolate and gelatin. Punch with a blender, strain and leave in refrigerator for 8-10 hours. Cold cream pour into resulting ganache and gently whisk on a slow, and then at a quick speed until pattern is formed. Ready tartlet smear with melted white chocolate, drain vanilla cream and decorate it with strawberries and ground pistachios.

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