In season! The tastiest recipes with strawberries

It’s strawberry time! And who doesn’t love the summer wrens? In a smoothie, salad or even in your pasta: strawberries give every dish a sweet twist. I’ve collected five refreshing recipes with strawberries!

1. Strawberry salad with goat cheese

Ingredients:

• 250 grams strawberries
• 75 grams lamb’s lettuce
• 3 tbsp pine nuts
• 125 grams of goat cheese
• Half a cucumber
• 1 avocado
• Fresh basil leaves
  For the dressing:
• 4 tablespoons balsamic vinegar
• 1 tablespoon honey
• 4 tbsp olive oil
• Pinch of salt and pepper

Steps to follow:

1. Wash the strawberries, remove the crowns and cut the fruits in half. Lightly toast the pine nuts in a pan.
2. Halve the cucumber lengthwise and scrape out the watery core with a spoon. Cut the rest into thin, half-moons. Put these in a bowl with the lettuce, basil and strawberries.
3. Mix the ingredients for the dressing together and add it to the salad. Stir in the dressing well.
4. Cut the avocado in half, remove the pit and skin and cut the flesh into slices or pieces. Divide these over the salad together with the goat cheese and pine nuts.

2. Pasta with strawberries and smoked chicken

Ingredients:

• 300 grams penne
• 50 grams of unsalted pistachios
• 1 lemon
• 250 grams strawberries
• 135 grams of smoked chicken breast
• 15 grams of fresh basil
• 8 grams of fresh mint
• 250 grams ricotta

Steps to follow:

1. Cook the penne in salted water according to the instructions on the package. Meanwhile, roughly chop the pistachios. Grate the yellow zest of the lemon and squeeze half of the fruit. Remove the crowns from the strawberries and halve the fruits lengthwise.
2. Cut the chicken breast into slices and those into thin strips. Cut the basil and mint into strips. Mix lemon zest, juice, ricotta, basil and mint into a sauce. Season with salt and pepper if desired.
3. Remove 250 ml of cooking liquid from the pan and then drain the pasta. Mix the pasta with the sauce, the cooking liquid and the chicken strips. Just garnish with the strawberries and pistachios and enjoy.

3. Rice pudding with coconut and strawberries

Ingredients:

• 750 ml milk
• 150 grams of dessert rice
• 250 grams strawberries
• 40 grams of granulated sugar
• Elderflower syrup
• 2.5 dl coconut milk
• 1 vanilla pod
• 2 egg yolks
• 40 grams vanilla sugar
• 10 grams vanilla pudding powder
• 1 tablespoon sugar
• A few sprigs of mint
• 50 grams shortbread cookies

Steps to follow:

1. Bring the milk with the dessert rice to the boil and cook for 45 minutes on a low heat.
2. Put a tall pan on the stove with a small splash of water. Wash the strawberries, remove the crowns and cut them in half.
3. Stew the strawberries. After a few minutes, add the granulated sugar and elderflower syrup and reduce to a compote.
4. Meanwhile, heat the coconut milk over a low heat, cut the vanilla pod open lengthwise and add the seeds and pod to the coconut milk.
5. Beat the egg yolks with the vanilla sugar and sugar and add the pudding powder.
6. Remove the vanilla pod from the coconut milk and pour some warm coconut milk on the eggs with pudding powder. Then pour the mixture into the rest of the warm coconut milk and let it bind on the fire while stirring. Then fold the coconut pudding into the rice pudding.
7. Let both the rice pudding and the compote cool down for a while.
8. Spoon some compote into a glass or a bowl and spoon the rice pudding on top. Then put it in the fridge for a while, so that it can set.
9. Crumble the shortbread and finish the dessert with fresh strawberries and cookie crumbs.

4. Frozen yogurt with strawberries

Ingredients:

• 250 grams of frozen strawberries
• 2 tbsp honey
• 100 ml full-fat yogurt

Steps to follow:

1. Leave the frozen strawberries out of the freezer for a few minutes. Then put them in the blender with the yogurt.
2. Add the honey and mix everything together until smooth. Add a little extra yogurt if the mixture is too thick.
3. Serve the substance in a bowl with extra strawberries and some mint if desired. If you want to make the frozen yogurt a little firmer, you can put it in the freezer for another half hour.

5. Rice with a salad of goat cheese, vegetables and strawberries

Ingredients:

• 300 grams brown rice
• 1 eggplant, sliced
• 3 pointed peppers, sliced
• 4 tbsp olive oil
• 1 tablespoon dried oregano
• Pinch of salt and pepper
• 15 grams basil
• 250 grams cherry vine tomatoes
• 250 grams strawberries
• 225 grams chickpeas
• 1 red onion
• 1 tablespoon vinegar
• 60 grams of goat cheese

Steps to follow:

1. Preheat the oven to 220 degrees.
2. Cook the rice according to the instructions on the package. Drain and let cool for a while.
3. Meanwhile, divide the eggplant and bell pepper on a baking tray lined with baking paper and mix in the olive oil and oregano. Also add salt and pepper to taste.
4. Place the baking tray in the oven and roast the vegetables for 25 minutes. Stir everything halfway through.
5. Then mix the rice with half of the basil, the tomatoes, strawberries, chickpeas, onion, vinegar and the rest of the olive oil. Serve your dish with the roasted vegetables and goat cheese. Garnish with the rest of the basil for even more flavour.

Love, Skye Lewis ❤

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