Nutrients, Calories, Benefits of Strawberry Slices, Frozen, Sweetened

Strawberry Blanks: Jam, Jam, Compote And Liqueur

At the height of the strawberry season, when fresh berries are already full, we suggest preparing several jars of bright red summer berries for the winter!

So, we share recipes for making strawberries in our own juice, strawberry jam and jam, compote and tincture. We also tell you how to freeze and dry strawberries.

Strawberries in their own juice 

Such a fragrant jam with a bright taste will be the best addition to homemade tea drinking! Arrange strawberries in jars, sprinkle with sugar and refrigerate until juice is released. Then cover the jars with lids and place in a saucepan. Pour warm water into a saucepan, bring to a boil and continue to boil for 15 minutes. Store jars of jam in a cool place. Enjoy!

See how to prepare strawberries in your own juice >>>

Strawberry compote

Prepare a fragrant compote with the taste of summer!

Ingredients:

1.5 kg of strawberries; 2.5 st. Sahara; 2.5 liters of water.

First of all, wash the strawberries thoroughly, remove the sepals. Arrange the berries in sterilized jars, filling them with about a quarter of the jars. Pour water into a saucepan, bring to a boil and add sugar. Once the sugar has dissolved and the water has returned to a boil, remove the syrup from the heat. Pour the syrup over the strawberries. Close the jars with tin lids and place in a deep saucepan, on the bottom of which lay a thick cloth in advance. Pour warm water into the pan almost up to the "neck" of the jar and sterilize for 10 minutes over medium heat. Then roll up the jars, turn over and cover with a towel overnight. Store compote jars in a cool place.

Wild strawberry jam 

Wild strawberries have a special taste and aroma. Let's make jam out of it!

Rinse the strawberries well, remove the tails and transfer to a saucepan. Sprinkle the berries with sugar, cover the pan with a lid and leave overnight in the refrigerator. In the morning, bring the jam to a boil, boil for a few minutes and let cool completely. Then bring the jam back to a boil, continue to cook for 5 minutes, pour hot into jars and roll up. Help yourself!

Step-by-step recipe for wild strawberry jam >>>

Strawberry pour

Prepare a delicate-tasting, fragrant liqueur with strawberries!

Ingredients:

2 kg strawberries; 700 g of sugar; 1 lemon (zest); 1 vanilla stick.

Wash the strawberries well, remove the sepals. Transfer the berries to a three-liter jar, add lemon zest and vanilla stick, add sugar. Cover the neck of the jar with gauze and secure with string. Leave the jar in a warm place for 2-4 days before fermentation begins. As soon as the fermentation process begins, remove the gauze and install a water seal (you can make it yourself from a plastic cap and a tube). Move the jar to a dark place for 2-3 weeks until the fermentation process is complete. Strain the finished liquor several times through cheesecloth, bottle and cork with corks or lids. Store liquor bottles in a dark, cool place.

Fried strawberry jam 

Have you tried fried strawberries? If not, then be sure to try it! Send strawberries and sugar to a hot pan, cook on medium until sugar is completely dissolved. Then reduce the heat and cook the strawberries for another 5-7 minutes. Add lemon juice, pour the jam into sterilized jars and roll up. Try!

Roasted Strawberry Jam Recipe >>>

Strawberry jam

Make a few jars of strawberry jam, which will perfectly complement your breakfasts!

Ingredients:

1 kg of strawberries; 700-800 g of sugar.

Wash strawberries and remove stems. Puree the strawberries in a blender until smooth. Pour the strawberry puree into a saucepan, add sugar, mix and simmer until the desired density is obtained. Pour the finished jam into sterilized jars, roll up and store in a cool place.

Jam from Victoria

This is a jam made from cultivated strawberries. Rinse the berries, remove the sepals. Sprinkle the berries with sugar in layers and leave for 7-12 hours. Then bring the strawberries to a boil, boil for a minute and cool. Repeat this process 3 more times. Pour the finished jam into sterile jars and roll up.

See how to make jam from "Victoria" >>>

frozen strawberries

A recipe idea for those who wish to preserve whole berries and add them to pastries, desserts and drinks.

Remove the sepals from the strawberries and rinse well, then drain in a colander to drain the water. After 5-10 minutes, transfer the berries to a paper towel in one layer and dry (the berries should be completely dry). Cover a tray or large cutting board with cling film, put the berries on it in one layer and send it to the freezer overnight. Then transfer the already frozen berries to plastic containers and store in the freezer until use. Thus, your berries do not stick together and remain whole. Also, before freezing, dry berries can be rolled in sugar or powdered sugar.

Note: frozen berries can be stored for up to 12 months.

Dried strawberries

It's delicious, be sure to try it! 

Ingredients:

500 g strawberries; 400 g of sugar; 3/4 st. water.

Rinse the strawberries and dry well: first, drain in a colander, then place on paper towels. Remove the stalks and sprinkle the strawberries with 200 g of sugar. Place the berries in the refrigerator overnight. Use a colander to separate the berries from the released juice.

From the remaining sugar (300 g) and water, boil the syrup: pour sugar into boiling water and cook until it is completely dissolved, stirring constantly. Then send the berries to the syrup and simmer for 10 minutes. Remove the saucepan from the heat and let the berries and syrup cool completely.

Separate the berries from the syrup again with a colander. Spread the berries on the dryer trays and dry at 70 degrees. Depending on the variety and size of the berries, a different amount of time will be dried. Already dry berries can be left for several days at room temperature, then put in a jar or container.

Add sun-dried strawberries to pastries, cereals or simply serve with tea. By the way, you can cook compote from the remaining strawberry juice and syrup, make lemonade by adding water, a few mint leaves, lemon juice and ice, or soak a biscuit. Bon appetit! 

Treat yourself and loved ones with delicious strawberry preparations! 

Unsweetened Dough Snacks For The New Year's Table (quick And Easy!)

Recipes for quick and simple snacks will help out before the New Year, when worries are already up to the throat. We will prepare many of them from ready-made puff pastry, so if necessary, buy a couple of packs and throw them in the freezer; always helpful and helpful.

potato sticks

You can cook a budget and incredibly tasty dish from yesterday's mashed potatoes. And serve some sauces to the chopsticks.

You will need:

150 g flour; 250 g mashed potatoes (preferably with milk); 1 egg; 1 clove of garlic; 100 g sesame seeds (can be replaced or mixed with flax seeds or sunflower seeds).

The puree should be cooled down, beat the egg into it, add the flour and crush the garlic, mix thoroughly.

Preheat the oven to 190 degrees, cover the baking sheet with baking paper and lay the blank on it, giving it the shape of sticks, about 2 cm wide and 5 to 10 cm long. Sprinkle each stick with the selected seeds.

Such an appetizer is baked for about half an hour, a tender crust will indicate readiness. Potato sticks are universal, they are suitable for a gourmet dinner, and for gatherings with friends, or just for beer and your favorite TV show.

Filled puff pastry sticks

Ingredients:

100 g of hard unsalted cheese; 100 g of ham; 1 sheet of puff pastry; 50 g sesame; 1 egg.

Cut the dough into strips 2-3 cm wide, and cheese and ham into thin bars. Whisk the egg.

Fold a piece of cheese and a piece of ham and wrap a strip of puff pastry in a spiral. Put the resulting sticks on a baking sheet covered with baking paper and brush with beaten egg. Sprinkle sesame seeds on top. Bake for 15-20 minutes at 180 degrees.

You can replace the ham with smoked red fish, or leave only the cheese, it will still be delicious.

Layer cake with tuna

You will need:

2 canned tuna; 1 onion; 2 bell peppers; 1 egg; 2 sheets of puff pastry.

Chop the onion and fry in canned oil, after 3 minutes add the chopped pepper, stew a little on the fire and add the tuna. First, it should be folded into a strainer and slightly kneaded with a fork. Simmer together for about 5 minutes. Then turn off, transfer to a bowl so that the filling cools faster.

When it is only slightly warm, place it on a sheet of puff pastry, leaving a distance of 1.5-2 cm at the edges. Make longitudinal cuts on the second sheet and cover the filling with it, pinch the sides with a fork (a corrugated edge of the pie will appear during baking). You can cut the dough into squares and rectangles, then you get small puffs with tuna, which is convenient when there are a lot of guests.

Beat the egg and brush the top layer with the resulting mass, and sprinkle with sesame seeds on top. Bake the workpiece for 15-20 minutes at a temperature of 180 degrees.

Cheese curd pie

Ingredients:

300 g of hard cheese; 300 g low-fat cottage cheese; 5 eggs; 3 tomatoes; 1 pack of puff pastry.

Hard boil eggs. Grate eggs and cheese, then mix with cottage cheese and salt.

Cover a baking sheet with parchment, lay out 1 sheet of puff pastry, make frequent pricks with a fork. Put the filling on top, leaving 3-4 cm at the edges. Wrap and pinch the edges. Cut the tomatoes into thin circles and put on top of the cheese mixture.

Bake the cake for 20-25 minutes, until the filling is browned.

Lavash cheese sticks

2 pita bread; 100 g of hard cheese; 1 egg; 1 clove of garlic; 100 g dill; breadcrumbs.

Cut the lavash folded in half into strips 10 cm wide. Whisk the egg. Grate the cheese and mix thoroughly with crushed garlic and chopped dill. Place 2-3 tablespoons of the filling evenly along the edge of the strip, roll into a tube so that the cheese mixture is wrapped twice with dough. Cut off the resulting sticks with a knife. Do this until the ingredients are used up. Then dip the tubes in a beaten egg and roll in breadcrumbs, fry until golden brown in deep fat or in a pan with plenty of oil.

Fast pizza in a pan

Dish for student New Year. This type of snack is really simple, it requires a small set of products, and besides, it is very variable. You can combine, supplement or remove the filling depending on the contents of the refrigerator.

For the test you will need:

180 g flour; 2 eggs; 50 ml sour cream; a good pinch of salt.

The ingredients must be mixed and beat with a whisk or mixer until completely homogeneous. The consistency should resemble thick sour cream.

For the filling, we suggest taking:

80 g of hard cheese; 2 tomatoes; 1 bell pepper; 1 boiled chicken fillet; 50 g canned corn.

The filling can also include sausages, mushrooms, smoked fish, salami, capers and much more.

Vegetables should be cut into thin slices, meat should be larger, and cheese should be grated.

Pour 30 ml of vegetable oil into the pan. When it warms up, send the dough there and cover with a lid. Cook over medium heat. After 2-3 minutes, it will grab a little and you need to quickly place the filling on top in random order, the main thing is that the final layer is cheese. Cover the pan again and wait until the dough hardens and the cheese begins to melt. This means that the fast pizza is ready. 

Pies on kefir dough with ham, cheese and tomatoes

For pies you will need:

150 g flour; 100 ml of kefir; 1 egg; 30 ml of vegetable oil; 2 tomatoes; 100 g of hard cheese; 100 g of ham; 10 g of sugar; 5 g salt; 10 g baking powder.

Beat the eggs with a whisk with kefir, salt and sugar. Then add flour and baking powder, mix. You should get a thick, viscous, slightly sticky dough. Pour vegetable oil into it and knead for about 5 minutes. Then let stand for the same amount of time.

Remove skin from tomatoes. To do this, put the tomatoes in boiling water for 20 seconds, then select, the skin will easily come off. For the filling, ham, cheese and tomatoes should be cut into thin slices, approximately the same width and length.

Roll the dough in flour, divide into 2 parts and roll each into a thin cake (about 0.5-0.8 cm thick). Spread the ham on it, keeping a distance of 2 cm between the slices, on top of a circle of tomato and cheese. Cover the first with the second cake, cut the pies in a circle with a knife, leaving a centimeter on the edge. Pinch the edges of each pie with your fingers.

The resulting pies can be fried in vegetable oil (1.5-2 minutes on each side), or baked in the oven (10-15 minutes). If the second option is chosen, then they should first be greased with a beaten egg and sprinkled with sesame seeds.

Unsweetened Pastries With Cheese (crispy And Tender!)

Just imagine: crispy dough, viscous cheese, sour tomatoes, spicy olives... Making cheese pastries is quick and easy. Treat yourself and your guests to homemade treats. Delicious pastries with cheese in just half an hour!

Open fish pie

250 g flour 120 g butter 170 g natural yoghurt 1 tbsp. l. lemon juice 1 tsp. salt 150 g processed cheese 100 g mozzarella 150 g slightly salted salmon or canned tuna fresh or frozen dill egg yolk for brushing

Chop the cold butter with a knife with flour to crumbs. Mix 120 g of yogurt with salt and lemon juice. Add the resulting mixture to the butter with flour. Knead the dough, wrap with cling film and refrigerate for half an hour.

Roll out the cooled dough into a layer, 0.6-0.7 cm thick. Put it in a heat-resistant form covered with parchment. Prick the dough with a fork. Bake for 15 minutes in an oven preheated to 190 degrees.

For the filling, mix shredded mozzarella and melted cheese with 50 g of yogurt and chopped dill. Put the cheese mixture and pieces of red fish on the baked dough.

Bake the cake for another 30 minutes at a temperature of 190-200 degrees.

Sausages with cheese in dough

450 g yeast-free puff pastry 6 sausages 6 slices of hard cheese egg 1 tsp. sesame seeds

Roll out the dough lightly and cut into large squares. Wrap the sausage with cheese, put on one side of the square and cover with the second. Pinch the edges tightly.

Put the blanks on a baking sheet covered with parchment, brush with a beaten egg, sprinkle with sesame seeds and put in an oven preheated to 190 degrees for 20 minutes.

Puff pastry pie with cheese and tomatoes

500 g puff pastry (unleavened) 130 g curd cream cheese 3 tomatoes or 10 cherry tomatoes 1 tsp. herbs de Provence 50 g hard cheese Salt to taste

Place the puff pastry in an ovenproof dish lined with parchment paper. Prick with a fork and brush with cream cheese. 

Cut the tomatoes into circles (cut the cherry tomatoes in half lengthwise), put on the cheese. Sprinkle with herbes de Provence. 

Bake for 30 minutes at a temperature of 185-190 degrees. Grate hard cheese, sprinkle over the pie and bake for another 5 minutes.

Feta cupcakes

250 g flour 90 ml refined vegetable oil 200 ml natural yoghurt 2 eggs 150 g feta 20 g pitted olives / half a bell pepper / handful of spinach 2 tsp. baking powder salt, black pepper to taste

In one bowl, mix dry ingredients (flour, baking powder, salt, pepper). In another bowl, whisk together yogurt, butter and eggs. Then mix with dry mixture. Add diced cheese, halves of olives (cubes of bell pepper, spinach stewed with a spoonful of water in a saucepan). Mix and pour into greased moulds, filling 3/4 of the molds. 

Bake cupcakes in an oven preheated to 190 degrees for 30 minutes. Check readiness with a wooden toothpick.

Cottage cheese pie with cheese

250 g flour 200 g cottage cheese 100 g butter at room temperature egg 1 tbsp. l. sour cream 250 g hard cheese salt to taste 1/2 tsp. baking powder yolk for brushing

In a bowl, mix flour, cottage cheese, cubes of softened butter, salt, baking powder. Beat in one egg. Knead the dough, it should not stick to your hands. Roll into a ball and refrigerate for 15 minutes.

For the filling, grate the cheese and mix with sour cream.

Divide the dough into two parts, one slightly larger. Roll out two layers according to the size of the form. Cover the form with parchment, lay out one layer of dough, forming the sides. Divide the filling and cover with the other half of the dough. Pinch the edges. Pierce with a fork to release steam, then brush the top with beaten egg yolk. If desired, sprinkle with sesame seeds.

Bake the cake for 30 minutes in an oven preheated to 190 degrees.

Bon appetit!