Strawberrycucumberveloute Recipes

STRAWBERRY-CUCUMBER MARGARITA

Steps:

• In a small saucepan over medium-high heat, combine 1 cup sugar with 1 cup water and bring to a boil. Stir until the sugar is dissolved. Remove from the heat and cool to room temperature.
• In a shallow bowl, mix together the remaining 1/4 cup sugar and salt. Set aside.
• In a blender, combine 3/4 cup of the simple syrup, the tequila, orange liqueur, quartered strawberries, cucumber and ice. Blend until fully pureed and smooth.
• Using a lime wedge, moisten the rim of a margarita glass. Dip the moistened rim into the bowl of sugar-salt. Pour the margarita into the prepared glass. Slice the whole strawberries crosswise along its pointed end and place a strawberry onto the rim of each glass for garnish. Float 2 cucumber slices in the glass. Repeat with the remaining 3 margaritas.

STRAWBERRY CUPCAKES

Steps:

• Push the strawberry puree through a metal sieve to remove the seeds (this is optional for the cupcake batter).
• Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 10-15 minutes while stirring, until the puree has reduced to about 1/3 of its original volume - 1/4 cup. Cool fully.
• Preheat the oven to 350F degrees and line muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
• In a medium bowl whisk together the cake flour, baking soda, baking powder and salt.
• In a large bowl beat the butter and sugar until fluffy (about 3 minutes). Beat in the egg and egg white 1 at a time.
• In a liquid measuring cup, whisk together 1/4 cup of reduced strawberry puree, the vanilla extract, and buttermilk.
• Beat about 1/3 of the flour mixture into the butter mixture, alternating with about 1/3 of the buttermilk mixture. Repeat the process until all the flour mixture and buttermilk mixture are added.
• Gently fold the chopped strawberries into the cupcake batter using a rubber spatula.
• Spoon the batter into the prepared muffin pan, filling each muffin paper about 2/3 to 3/4 full.
• Bake in the preheated oven for 16-19 minutes, or until the tops are set and an inserted toothpick comes out clean.
• Push the strawberry puree through a metal sieve to remove the seeds. (This is recommended for the frosting).
• Add the strawberry puree to a medium saucepan over medium heat. Stir gently as the puree comes to a gentle boil. Boil for about 15 minutes while stirring until the puree is thick like jam.
• Remove the pan from the heat and cool the puree fully. I typically put it in the fridge or freezer to speed up the process.
• In a large bowl using an electric mixer, beat the butter until fluffy (about 3 minutes).
• Turn the mixer down to low speed and beat in 2 cups of powdered sugar, turning the mixer up to medium speed as you incorporate the sugar.
• Beat in 2 tablespoons of the thick, jam-like strawberry puree. **It must be completely cold before adding to the butter, otherwise, your frosting can separate and get watery.
• Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached.
• If the frosting seems too thick, beat in a little cream about 1 tablespoon at a time until the desired consistency is reached.
• Optionally, mix in the red food coloring.
• Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and pipe the cupcakes. (I used a 1M tip).

STRAWBERRY-CUCUMBER WATER

Steps:

• Place 8 ounces stemmed and thinly sliced strawberries and 1/2 thinly sliced English cucumber in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh strawberries and cucumber slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

STRAWBERRY CRUMBLE

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

STRAWBERRY, CUCUMBER, AND BASIL SALAD

Steps:

• Peel and seed cucumbers; halve lengthwise, and slice thin.
• Combine strawberries, basil, vinegar, and sugar. Toss to coat and chill for 1 hour.
• Combine cucumbers and lemon juice; toss to coat.
• After chilling, add cucumber mixture, salt, and pepper to strawberry mixture. Gently toss to combine, and serve immediately.

STRAWBERRY CUCUMBER VELOUTE

Steps:

• Puree the strawberries and cucumber in a blender or food processor.
• Add the mint, peppers and yogurt.
• Blend until smooth and uniform in colour.
• Chill for at least 2 hours before serving.

COURGETTE VELOUTE

Steps:

• Peel the courgettes and chop roughly.
• Place courgettes in a saucepan and cover with vegetable stock.
• Bring to the boil then simmer until courgettes are soft.
• Blend until soup is smooth, then add the cheese triangles and blend again.
• Simmer for another few minutes.
• Season to taste.