What goes with strawberries in a pie. Strawberries and aromatic herbs. Traditional role in dishes
Remember how I told you how I was looking for a pair for fragrant violets so that they would combine in taste and aroma? (Cm. ). It was in early spring, at that time there were no seasonal fruits and vegetables except citrus fruits. And it turned out that the aromas of lemon and orange harmoniously intertwine with violet! But when it came to taste, it was already more difficult to find a combination that would perfectly merge in these two parameters at once. Moreover, it is necessary to separate the taste and aroma in raw and processed form.
Color combination orange and violet - amazing! Orange jam with fragrant violet turned out to be interesting, but it still needs to be understood...
Now I wanted to philosophize on this topic with strawberries. I will not go into botanical details, talk about what real strawberries are and that in our gardens, mainly large-fruited garden strawberries grow.
Who knows about this difference and knows what kind of berries he grows or buys at the market - good :) For those who don’t know, let’s just take the story with nuts as an axiom and use the commonly used word “strawberry”, distinguishing it, for example, from forest strawberries strawberries (see).
In our area, strawberries are the first berry of spring, next to them only wild dandelion greens, radishes and green onions with arugula grow:) I don’t feel like making a salad with such ingredients, so the idea went in a different direction.
It turned out that the aroma of strawberries combines in its own way with some herbs! Our rosemary has already faded, sage is blooming, oregano and lavender will soon bloom, basil is growing, which I started growing in pots this season (and did the right thing). I planted one part of the basil outside, now you can take leaves from it. Young leaves of rosemary, lavender, sage and oregano could have been cut a month or more ago.
It just so happens that when remembering strawberries and herbs, only mint comes to mind for many, but each of the herbs listed above also complements the aroma of this berry in its own way, forming interesting combinations!
Rosemary, lavender, sage, different types oregano and basil - all of them can be tried not only with strawberries, but also with other berries and fruits.
Strawberry and Greek oregano
There is nothing unusual for me in the combination of herbs and spices with fruits, berries and vegetables. On the contrary: sometimes it even surprises me how people can cook food without such ingredients :) Herbs and spices are not only aroma and taste, they also help our body: they reduce or smooth out the unwanted effects of certain ingredients and have a positive effect on digestion.
Strawberries are a sweet and sour berry with a very pleasant aroma and beautiful appearance. Almost everyone likes this look and aroma, even men, but when you taste it... That’s why they try to do everything with strawberries, just so as not to eat them just like that :)
Deep down, strawberries also hide an astringent taste, so you don’t need to eat a lot of berries in one sitting so as not to set your teeth on edge or feel nausea or vomiting. Simply put, the astringent taste is called that because it binds: after a certain amount of such a product, the stomach is not able to accept anything else. Tibetan, Chinese, and Ayurvedic medicine recommend finishing meals with foods with a pronounced astringent taste and not eating anything after them in order to avoid digestive problems.
Under certain circumstances (for example, changes in weather conditions, age of the plant, or heat treatment) some flavors are lost, while others may be enhanced. And each of us can perceive natural tastes taking into account the characteristics of our own body: for example, one person clearly feels the astringent properties of cherries, strawberries and persimmons, while another, having eaten fruits from the same bush or tree, does not.
This season we have been enjoying strawberries for more than three weeks, so I have something to tell about them and something to show - both culinary and even handicraft :)
I have already talked about the combination of strawberries and purple basil (see the link at the beginning of this article). See below
“Strawberries go perfectly with sorrel. If you make creamy soup from fresh sorrel and chop fresh strawberries directly into it, it will turn out great, especially in the summer. I would take the following proportions: for 150 ml of soup, 70 grams of strawberries.
I also like to serve strawberries along with tomatoes in pesto sauce - and also a ball of burrata, and the strawberries and tomatoes should be taken in equal parts. And in general: if the strawberries are ripe and sweet, they go well with any cheese.
In hot dishes it can be used as a side dish for chicken. Heston Blumenthal has a whole laboratory where people work on food combinations, and they came to the conclusion that strawberries and Dorblu cheese go perfectly with chicken breast. This is how I prepare it: fry it chicken breast, I put strawberries on top of it in a thick layer - and pour it all over with melted dorblu. Perfect!"
Elena Nikiforova, chef of the Shinok restaurant (Moscow):
“Strawberries are often combined with cheese. This is delicious. Raspberries, mulberries and many other berries produce dirt and stains on the cheese, but strawberries do not, they can be cut and they will lie beautifully on the plate, and their acid will reduce the fat content of the cheese.
Strawberries also go well with vegetables: strawberries and cucumber, for example, provide an amazing combination of flavors. Strawberries also go well with tarragon. It’s not for nothing that these combinations are often used in lemonades.
Unexpectedly, strawberries perfectly complement avocado, it is quite fatty, and strawberries are sweet and sour. You can do this: take a salad mix, tarragon, avocado, cucumber, fresh strawberries, dry-cured chicken - and season everything with strawberry and mint sauce. For the sauce you need to take strawberries, mint, tarragon, olive oil and puree everything at high speed in a blender. Freshness - and at the same time the salad contains meat, vegetables, and berries.
We also make strawberries cold soup. Blend 300 g of strawberries with a blender, season with syrup or sugar. Separately, cut 100 g of strawberries, cut into four parts, add a little sugar to it and wait until it begins to release sticky pectin - this means that it has already been slightly marinated with sugar - and add balsamic cream and chopped mint. Infuse a little and pour in chilled strawberry puree.
We use ice cream and rubber strawberries (which are sold out of season) for sauces and toppings. For example, we have an open pie filled with strawberries and cherries - we put frozen berries there. The only thing is that strawberries flow during heat treatment, so we cover the filling with thermogel, it is absolutely safe and does not allow the berries to float. Grandma used to bake - everything from the pie flowed onto the baking sheet, and we would eat it up, but with thermogel the berries will only flow when you cut the pie.”
Vitaly Tikhonov, teacher at the “Food” school and chef of the Cacciatore restaurant:
“Strawberries go well with rhubarb. You can, for example, make soup from them. Brew a light syrup - three tablespoons of sugar per liter of water - and add strawberries to it. After the berry is slightly brewed, punch it with a blender and tighten the puree with starch - either potato or corn. Then return it to the stove again, and when this soup base boils, throw in the peeled and diced (or whatever you prefer) rhubarb and boil it a little. If the rhubarb is dense, cook for about five minutes; if it is loose, cook even less. But it should still be slightly cooked, because not everyone can eat rhubarb due to its acidity.
Then divide the sliced strawberries into bowls, pour the soup over them, and top the bowl with whipped cream or vanilla ice cream. Before serving, you can warm the soup slightly so that it is warm (there will be a contrast with the ice cream). You can also add fresh mint and tarragon. It would be great to put strawberries and rhubarb in equal proportions, but no matter how much you put it in, it will be delicious.”
Andrey Makhov, chef of the Pushkin restaurant (Moscow):
“Strawberries are my favorite berry. Universal. From it they are obtained perfect jams And the best compotes. The compote is cooked simply: place the berries in a saucepan with water, add sugar, bring to a boil, simmer for a minute at a low simmer, cover with a lid and set aside; Once it cools down, you can drink it.
Strawberries work very well in salads. We are now introducing a salad of lettuce leaves with various berries, with strawberries dominating, on the menu. For this salad you can make the following dressing: raspberry vinegar, raspberry puree, sugar, honey, vegetable or olive oil (or both in half), and it’s also good to add hazelnut oil - the combination of hazelnut oil and raspberry bite gives a unique and very suitable combination. We also have a version with ginger dressing, which has grape juice and nutmeg added.”
Igor Grishechkin, chef of Cococo restaurant (St. Petersburg):
“There are meadow and garden strawberries. These are two different berries. Meadow is smaller, it does not have such a bright taste and aroma, it has a very short season - and it is very expensive. So I prefer the garden one.
Strawberries are so good on their own that I think you need to be as creative as possible with them in terms of flavor experiments. It is necessary to give a high-quality pure taste of the ingredient, not killed by tricks with technologies and complex combinations.
I love playing with textures. For example, we took the well-known combination of strawberries and cream - we made jelly from sour cream and cream with vanilla and sugar, dipped strawberries in it, and allowed the jelly to harden. You eat and feel the sugar, milkiness and strawberries, just like in childhood, when we mixed sour cream, strawberries and sugar, and heaped it all with spoons - only we gave it a fun, unusual shape.
Now we also add strawberries to the beetroot soup. Strawberries, like almost any red berries in general (currants, cherries, cherries, but not autumn cranberries and lingonberries) go well with beets. We punch the beets to a gazpacho-like texture, add hazelnut paste (tahini-style roasted hazelnuts), fresh strawberries and cucumber - and also add salty red fish sorbet.
And, of course, strawberries are a kind of universal seasoning for desserts. Wherever you add it, it will be in place everywhere - to any basic ingredient: to a sponge cake, soufflé, ice cream, mousse.”
Maxim Rybakov, chief of the Pushkarskaya Sloboda hotel complex (Suzdal):
“We once made this dessert: roasted strawberries with homemade ricotta cream and nuts - hazelnuts, almonds or pine. The strawberries should be cut in half and quickly fried on a hot grill, and if there is no grill, you can sprinkle them with sugar and run a gas burner on top, thus caramelizing them a little.
We will also soon have a dessert of seasonal strawberries and cream - cottage cheese, powdered sugar and a little lemon zest beaten together. Strawberries and cream are laid out on the bottom of the plate, next to strawberry and blueberry sauce, baked milk mousse and sprinkle everything on top with grated dry bird cherry gingerbread.
Strawberries are also good to combine with poultry and its offal. For example, we have foie gras from Dmitry Klimov’s Free Range farm. We marinate the processed liver in black salt and cognac, wrap it in film, cook at low temperature and leave to saturate for 3-4 days (up to a week) in the refrigerator. And then we serve it with apple puree and dried strawberries—dried strawberries work well when you just want the flavor but don’t want the extra moisture.”
Strawberries (garden strawberries) can rightfully be called the “queen” of the garden for their magnificent taste and aroma. These tasty and juicy berries have been known since the time of Hippocrates. Strawberries contain many useful substances and minerals: potassium, manganese, iron, copper, magnesium.
There are a great many varieties of garden strawberries, and more and more new varieties appear every year. This plant loves sun and moisture, so strawberries (we will call them that) are widespread in the south of Russia, where they produce high yields.
The name of this berry comes from the Latin " fragaria vesca", meaning fragrant, fragrant.
Due to its excellent taste and aroma, clubbush is widely used in desserts, and in folk medicine It is used for anemia and hypertension. In addition, strawberries are a powerful antioxidant, slowing down the aging process.
In our country, strawberries are a seasonal berry, and we note that most of, namely, about 95% of strawberries are produced on the personal farms of our citizens.
The world leaders in strawberry production are the USA and China.
Strawberry flavor
The taste of garden strawberries (strawberries) largely depends on the variety. But not only from the variety: if the summer is sunny, then with sufficient watering the berries turn out sweet, and if the summer is rainy, then the berries turn out watery and not very sweet.
Strawberries grown industrially, for example, hydroponically, are less tasty and aromatic than those grown in the garden.
Combination of strawberries with other products
The classic combination is strawberries and cream. Strawberries will be added to yogurt, milk for fruity taste and aroma. In general, strawberries in desserts go well with other berries and fruits.
Using strawberries in cooking
First of all, strawberries are consumed fresh as an independent dish. In the confectionery industry, juices, preserves, jams, jams, liqueurs and even wine are prepared from this berry. Strawberries are added to yoghurts and curd cream.
Strawberry aromas are actively used in the cosmetics industry, and in folk medicine strawberries are used for colds, as a diaphoretic.
Features of preparing strawberries
When choosing strawberries, you should remember that imported berries may contain residues of plant protection chemicals. Before eating, berries should be washed thoroughly.
Strawberry storage
Strawberries are a perishable berry. The collected strawberries are stored in the refrigerator at a temperature of 2 to 6 degrees for no more than two days. Frozen berries can be stored in the freezer for up to 10 months.
Traditional role in dishes
Strawberries are probably the most popular berry. It is used to make preserves, jams and confitures, and make tinctures and syrups. Fresh berries are used to decorate desserts and added to ice cream and cream for taste and color.
Acceptable Substitutions
Strawberries can be replaced with strawberries.
History of the origin of strawberries
Strawberries have been known in European countries since Neolithic times, as evidenced by archaeological excavations. People also enjoyed the sweet berry in antiquity; mentions of it can be found in Egyptian and Greek written sources. Although we note that this berry did not enjoy particular popularity until the 17th century, when strawberry varieties with large berries were brought to Europe from America. Such garden strawberries were called Virginia, since these varieties are large quantities grew up in Virginia.
Effect on the human body, beneficial substances
Garden strawberries, or strawberries as they are commonly called, are a good source of vitamin C. In this regard, they are second only to black currants. Strawberries contain more folic acid than raspberries or grapes. Strawberries help strengthen the walls of blood vessels and the immune system.
Strawberries are used to treat stomach problems as they have antimicrobial properties. Strawberries can suppress the development of influenza viruses.
Strawberries are included in the diet of diabetic patients due to their ability to lower blood sugar levels. Strawberries also help with cholelithiasis and kidney diseases; they have a calming effect on the liver. The salicylic acid contained in these berries soothes joint pain.
However, with all beneficial properties, it should be remembered that strawberries are a strong allergen. Young children should be given this berry with great caution.
Interesting facts about strawberries
Which strawberry is healthier?
The brighter the strawberry, the more vitamins it contains.
What makes strawberries less allergenic?
To neutralize the effect of the allergen, you can drink strawberries with dairy products.
Record berry
The largest strawberry weighed 231 grams.
How much sugar is in strawberries?
Strawberries seem like a sweet berry, but they actually contain less sugar than lemons.
Strawberry is an amazing berry. Thanks to its unique taste, it can be combined with various food groups. The secret is to correctly calculate the amount of moisture in the dish. It's very juicy. So, for example, if you add it to charlotte, the dough may not bake, but in cold desserts it works best.
Vegetables and fruits
Daikon radish
Grate the radishes, add strawberry slices and hot cheese - the appetizer is ready!
Leaf salad
The salad mix goes with almost everything. With strawberries it turns out elegant and unique!
Banana
A dessert based on strawberries and bananas is a classic for lovers. Both products are aphrodisiacs.
Avocado
The neutral, creamy taste of avocado will complement the sweet and sour taste of the summer berry.
Sweets
Chocolate
Melt the chocolate, dip the strawberries in it, holding them by the tail, and let them harden.
Ice cream
Strawberry ice cream and creamy ice cream with strawberry sauce are both wonderful.
Shortbread dough
Baskets, pies, tarts - strawberries will decorate any baked goods.
If you bought sour berries, do not sprinkle them with sugar, but sprinkle them with honey!
Choose small and flavorful strawberries. Strawberry-strawberry hybrids and almost all varieties of late strawberries are very tasty.
Squirrels
Whipped cream
Whip the heavy cream with sugar, place it in a bowl on top of the strawberries - the dessert is ready in 5 minutes!
Blue cheese
Spicy cheese and sweet and sour strawberries are an unusual, but very successful combination!
Yogurt
Natural yogurt with fresh seasonal berries and honey is the best start to the day!
Mascarpone
Strawberry tiramisu tastes just as good as the classic version.
Spices
Pepper
If you combine strawberries with unsweetened foods, pepper the dish - it will be tastier!
Purple basil
Add it to a salad with strawberries and you’ll get a new flavor.
Mint
Strawberry non-alcoholic mojito - The best way refresh yourself.
Taste and benefits of sweet berries
This berry appears on the shelves first and contains a maximum of useful substances. Eat and get healthy!
Vitamin C. In terms of ascorbic acid content, strawberries are ahead of many berries, second only to black currants. Antioxidant and cold protection provided!
Zinc. Controls many hormonal processes in the body, including those responsible for sexual arousal. That's why strawberries are a great aphrodisiac.
Iodine. Supports thyroid health.
Folic acid. Necessary for pregnant women and everyone who wants to remain young and beautiful (participates in the creation of skin cells).
Potassium and magnesium. Excess salts are removed from the body, thereby normalizing arterial pressure. Calms the nervous system.
B vitamins. Strengthens the heart muscle and improves brain activity.
Phytonutrients. They have anti-inflammatory properties.
During the strawberry season, it is almost a crime to ignore this berry, which has a fantastic aroma. We offer you 9 options for using fragrant, healthy, light and low-calorie strawberries. Recipes with fresh berries that everyone can prepare - while preserving the benefits, so that you no longer want to say “I don’t know what to do with it.”
1 - fresh
Strawberries can be eaten as a separate dish - an independent snack or in the form of puree. Ripe and aromatic, it does not require any additions, except perhaps a little sweetener (to taste) if you come across unripe berries.
It is rich in vitamins A, group B, E, PP and, of course, C, trace elements of calcium, phosphorus, iron, fluorine, iodine and manganese. Antioxidants in strawberries fight free radicals, slowing down the aging process, preventing eye diseases, and folic acid and a rich supply of microelements, in the complete absence of fats, have a positive effect on the functioning of the heart. By the way, strawberries are a traditional aphrodisiac. But the berry also has two disadvantages that are worth remembering:
- strawberries are a strong allergen
- berries are contraindicated for ulcers and gastritis, and not at all because of their sourness, small seeds are irritants here
2 - strawberries and cream
A classic combination, familiar to many and popular for a reason. Airy, light creaminess and berry aftertaste are one of the best gastronomic combinations. To make the dessert more dietary, use goat's, sheep's, almond or coconut milk thickened with yolks instead of cow's milk cream.
400 ml milk
4 yolks
2 tbsp. Sahara
500 g strawberries
Grind the yolks with sugar, add to the heated milk and cook over low heat until thickened. Beat with a blender or whisk. Cut the strawberries into halves and lightly sprinkle with sugar, serve with whipped cream or sauce.
3 – strawberries with lemon and mint
A simple and very flavorful option for serving strawberries or wild strawberries. Citrus zest goes well with ripe berries. In addition, one serving of dessert contains only 65 kcal.
400 g strawberries
zest of 1 lemon
2 tbsp. Sahara
handful of mint leaves
Divide the strawberries into 4 handfuls and place in small molds or bowls. Grate the lemon zest carefully, being careful not to touch the white part. Squeeze lemon juice onto each serving, season with zest, sprinkle with 1/2 tbsp. sugar and serve with a mint leaf.
4 - quick dessert with passion fruit
Strawberries are fragrant, good and self-sufficient, and often do not require the company of other fruits and berries. But if this fruit is even more aromatic and multifaceted, you can make an exception, as, for example, with passion fruit. A brilliant combination and a fast recipe.
500 g strawberries
500 g passion fruit
4 large meringues
Divide the meringue in half and press down a little. Remove the passionfruit pulp by cutting the fruit in half and scooping out the liquid and seeds with a spoon. Cut the strawberries in half and season with passion fruit pulp, like a salad dressing. Place on meringue and serve immediately.
5 — strawberry salad with arugula
With the right dressing and a handful of greens, this salad can be a healthy and very light breakfast.
300 g strawberries
2 tbsp. balsamic vinegar
2 tbsp. olive oil
a pinch of salt
a pinch of ground black pepper
2 handfuls of arugula
a handful of nuts (cashews, pecans, hazelnuts - to taste)
Cut the strawberries into halves and sprinkle with vinegar, let stand for 5 minutes. Make a dressing with the remaining vinegar, oil, salt and pepper. Mix it with arugula leaves, add strawberries and mix again. Serve with nuts.
6 - berry ice
Your children will love this dessert. There are no harmful additives, and you can regulate the amount of sugar yourself. And it will take 10 minutes to prepare.
700 g strawberries
1/2 cup powdered sugar
Let's do powdered sugar in 2 counts - pour the required amount of sugar into a blender with an attachment with long flat blades and beat until the sugar resembles flour. Mix strawberries and powder in a blender bowl and beat well. Pour the puree into cups or silicone molds, insert wooden sticks or spoons and freeze.
7 - Saturday mousse
A vitamin smoothie can take on a weekend twist with the addition of a little sparkling.
100 ml sparkling wine
zest of 1/2 lemon
1 tbsp. creamy ice cream or cottage cheese
200 g strawberries
Combine all ingredients and blend with a hand blender until smooth.
8 — glazed strawberries with mascarpone
An effective option for serving dessert at a picnic or cottage. Rosemary branches will add a subtle aroma to the berries, and the combination of strawberries and mascarpone is a variation on the theme of cream.
6 sprigs rosemary
600 g strawberries
120 g sugar
200 ml water
100 g mascarpone cheese
25 ml limoncello
zest of 1 lemon
Remove some of the leaves from the rosemary branches. Skewer the strawberries. Heat water in a frying pan, add sugar and cook, stirring, until completely dissolved. Be careful, the syrup will be very hot. At this time, beat the mascarpone with zest, limoncello and sugar. Cover the strawberries with syrup and let it harden a little. Serve with lemon cream.
9 – summer iced tea
Strawberries go great with basil. Together they will permeate the aroma of tea and cool you down in the heat. A few bags of pistachios and you’re ready for a light and tasty snack.
Black tea
500 g strawberries
1/2 cup sugar
bunch of basil
ice
Mix strawberries, 200 ml of water and sugar in a small saucepan and cook over low heat until the sugar dissolves, but no more than 5 minutes. Add basil leaves and let sit for at least 10 minutes. Remove basil and strain. Pour into a carafe and let cool for 30 minutes. Brew 5 servings of black tea, cool, mix with strawberry water, add a few fresh basil leaves and serve with ice.
