Recipes from their first berries - honeysuckle and strawberries
FIRST BERRIES AND RECIPES FROM THEM
Honeysuckle and garden strawberries are the first berries to ripen in our gardens. Eating them straight from the bush is real happiness. But you can cook a lot of interesting dishes, from salads to baked goods.
SPRING SALAD WITH STRAWBERRY AND MICROGREENS
For 200 g of strawberries - 1 cucumber, 2 tbsp. spoons of microgreens (these are sprouts that you can get yourself at home from the seeds of beets, arugula, radishes, Mitsuna, basil, mustard, watercress), a handful of nuts (to your taste), lettuce.
Tear lettuce leaves into pieces. Cut the cucumber into semicircles, cut the strawberries into halves or quarters. Add chopped nuts and microgreens.
You can season it to your taste: butter, sour cream, yogurt.
BANANA PANCAKES WITH STRAWBERRY SAUCE
Dough: 200 bananas for 2 ml of milk, 40 ml of vegetable oil, 100 g of flour, 2 eggs.
Sauce: 400 g strawberries, 150 g sugar. 5 g starch.
Chop the bananas in a blender, adding half the milk. You should get a homogeneous mass. Add eggs, remaining milk and butter. Mix thoroughly. Stir in flour at the end.
Heat the greased frying pan well. Pour the banana mixture into the skillet and bake like a regular pancake. Fold the finished pancakes in a stack.
Cooking the sauce. Mix strawberries with sugar and put on fire. Let it boil. Mix 1 teaspoon (no top) starch with 2-3 tablespoons of cold water. Pour the diluted starch into the boiling strawberries, stirring constantly. After boiling again, remove the sauce from the heat.
Serve the pancakes with sauce.
WHITE ISLANDS IN STRAWBERRY SEA
Islands: for 2 cups of milk - 4 egg whites, a pinch of salt, 1/4 cup of sugar.
Sauce: for 400 g of strawberries -3 tbsp. tablespoons of sugar.
Whisk the whites with salt and sugar until peaks.
Heat the milk in a saucepan until boiling. Take the protein mass with a tablespoon, use another spoon to form oval "islands", transfer to milk one by one (remove the foam) and keep on fire for
1 min, scalding on both sides. Then transfer to a plate lined with parchment paper. Leave it on for an hour or two.
Cut a few strawberries in half, sprinkle with sugar. Grind the rest in a blender, adding 3 tbsp. tablespoons of sugar.
Pour the puree into bowls, lay out the "islands" and garnish with halved strawberries and mint leaves.
TOINS WITH STRAWBERRY OR STRAWBERRY
For 200 ml of milk - 1 egg, 1,5 tbsp. tablespoons of sugar, a loaf of white bread, a handful of nuts,
1 tbsp. tablespoons of powdered sugar,
2 tbsp. spoons of whipped cream, fresh strawberries or strawberries.
Stir the milk, egg and sugar to dissolve the sugar.
Cut the white bread into slices, dip them in the milk and egg mixture and place in a greased baking dish.
Chop a handful of almonds or other nuts, mix with powdered sugar and whipped cream. You should get a pasty mass. Lubricate the pieces of bread in the baking dish with it. Place the berries on top.
Dip the slices of white bread again in the milk and egg mixture and place on top of the berries.
Bake the croutons in the oven at 170 ° for 25 minutes or in the microwave for 6 minutes.
See also: Recipes from your strawberries - freezing and harvesting
BASKETS WITH BERRIES
Dough: for 170 g of butter - 1 teaspoon of sugar, 260 g of flour, 0,5 teaspoon of salt, 60 ml of water.
Filling: for 300 g of strawberries - 50 g of sugar, 15 g of corn starch.
Cut the butter straight from the refrigerator into pieces and mix with a mixer with sugar, salt, flour until crumbled. Pour in ice water and knead the dough quickly so that it does not have time to warm up. Roll into a ball, wrap with foil and refrigerate for half an hour.
Heat the strawberries and sugar in a saucepan. Add a little water to the starch and pour into a saucepan with strawberries, stirring constantly. The mass should thicken. Once this happens, remove the pan from the heat and let it cool.
Remove the dough and quickly roll it into a 3 mm thick layer. Cut out circles of such a diameter that they fit into the molds, forming the bottom and sides of the baskets. Also cut out the round basket lids.
Fill the basics with strawberry filling, cover with lids, pinch the edges slightly, and make cuts in the center for steam to escape.
Bake the baskets at 200 ° for 30 minutes.
STRAWBERRY DESSERT FOR CHILDREN AND ADULTS
For 1 kg of strawberries - 150 g of sour cream, 4 tbsp. tablespoons of sugar.
Chop the strawberries in a blender, adding sugar and sour cream. Pour into glasses and refrigerate.
BISCUITS WITH SEEDS, BERRIES AND NO BUTTER
For 1 cup of strawberries - 1/3 cup of sunflower seeds, 4 tbsp. tablespoons of flax seeds, 1 tbsp. a spoonful of chia seeds, 1,5 cups of flour, 1 teaspoon of baking powder, 3 tbsp. Sahara. 1 tbsp. a spoonful of vegetable oil, 1/3 cup of milk.
The cookies are not only tasty, but also healthy! Sunflower seeds are rich in potassium, and if you add other healthy seeds, it's even better. For example, chia seeds are very high in calcium, and flax seeds contain polyunsaturated fatty acids (those found in fish oil).
Cut the berries into halves. Mix seeds, flour, baking powder, sugar. Add milk and butter and knead the dough. It should be thick and moist enough. Add the berries at the end.
Soak your hands in water and shape into cookie-shaped cakes. Lay on parchment paper. Bake at 180 ° until golden brown.
See also: Recipes from strawberry strawberries
HARVEST SAUCE FOR SHASHLIK
For 500 g of honeysuckle - 1 head of garlic, 2 bell peppers, 1 chili pepper, 2 tbsp. tablespoons of tomato sauce, 5 sprigs of fresh basil, parsley, dill and mint (you can simply replace with a bunch of any fragrant herbs), 30 ml of apple cider vinegar, 30 ml of vegetable oil, sugar and salt to taste.
Grind berries, peppers and garlic in a blender. Pour the puree into a saucepan, add vinegar and tomato sauce, cook for 20 minutes over low heat.
Free the greens from the sticks, cut and put in the sauce. Add butter and sugar with salt (try it, you should like the taste). Cook for another 20 minutes.
The sauce turns out to be aromatic, spicy, goes great with kebabs and any other meat.
If you want to prepare the sauce for the winter, pour it hot into sterilized jars, seal and turn it over, leave it under a fur coat.
HONEY MUCHCAKES WITH HONEY
The sweet honey flavor of the muffins is perfectly complemented by the light sourness of the honeysuckle berries.
Dough: for 150 g of flour -170 g of butter, 100 g of sugar, 80 g of honey, 3 eggs, 1 tbsp. spoon of starch, 0,5 tsp of baking powder, a pinch of salt. The amount of honeysuckle berries is optional.
Glaze: honeysuckle, icing sugar.
Beat butter, sugar and honey with a mixer. Add eggs one at a time and continue beating. You should get a lush mass. Add flour mixed with baking powder and starch and salt. Mix well.
You can take one large form or small portions for cupcakes.
Lubricate them with oil. Add some dough, then honeysuckle berries, then a layer of dough, again berries. Forms must be 3/4 full.
Bake muffins at 170 ° 35-40 min. Remove from mold when cool.
You can eat it like this, or you can decorate it with glaze on top. To do this, grind the honeysuckle berries in a blender, then rub through a sieve. Add a little powdered sugar to the puree and mix thoroughly each time. The finished glaze is thick, like sour cream. Spread it over the tops of the cupcakes and allow to harden.
Reference by topic: A large collection of recipes from their apples, pears, plums, cherries
PIE WITH HONEY
Sponge cake: for 150 g of flour -100 g of sugar. 1/2 packet vanillin, 1/3 teaspoon baking powder, 6 eggs.
Cream: 3/4 cup honeysuckle - 200 g of cottage cheese. 100 g of drinking yoghurt with prunes. 1/2 bag vanillin, 3 tbsp. tablespoons of sugar.
Separate the whites from the yolks. Mash the yolks with half the sugar, and beat the whites with the other half of the sugar. Add the yolks to the whites and stir gently from bottom to top so that the mass does not settle.
Sift the flour with baking powder and vanilla and add to the egg mass, also stirring very gently.
Grease the mold with butter and sprinkle with flour, lay out the dough and bake in the oven at 200 ° for about half an hour (check the readiness with a wooden splinter).
Remove the finished biscuit from the mold and cool.
Now we are preparing the cream. Mash cottage cheese with sugar and vanilla, add yogurt. Then add the honeysuckle and beat with a mixer. Using a spatula or knife, spread the cream over the top of the biscuit and garnish with honeysuckle berries. You can also put strawberries.
See also: Recipes from Your Apples and Pears - A BIG Compilation
© Author: I. VARICHEVA
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For the fifth year I have two honeysuckle bushes. They look good, but the berries grow on them very small - like seeds (only some are the size of a bean). But I seem to look after them according to all the rules. They grow at me in a meter from each other and, accordingly, are well pollinated. The plot is located in a sunny place for them (maybe, by the way, it is too hot for them there?). Beneath them, the entire land is permanently mulched. I water them regularly, fertilize them with pigeon droppings.
One bush has grown too thick. Last fall I thinned it out, and over the summer he drove out so many new branches that I was simply amazed. I thought: what if all his strength went into these shoots? But then why did he not take up his mind earlier, before thickening? Maybe someone from the gardeners will advise what I need to do in order for the bushes to bear fruit as expected? They say honeysuckle needs a sour pound. So what, try to spill the soil under them with some acid? Bornae probably won't hurt. Or am I not right? On the other hand, pigeon droppings are also sour, but there is no sense in adding it. Apparently I'm preparing the wrong concentration? In short, I urgently need to do something with these bushes, but I just can't understand what. And so you want large berries to grow on them!
By the way, the bushes were bought by my daughter Tatiana in a proven gardening store, where they grew in pots.