Beautiful Red

By Elga Trad
May 30, 2017

Rich in antioxidants and vitamin C and very low in calories, the strawberry is full of water and minerals, providing maximum hydration. A refreshing and pleasant fruit to integrate to your dishes and desserts.

Donuts and strawberry coulis:
-For 4 people. Easy. Preparation: 15 minutes. Cooking time: 5 minutes.
-For donuts:
Ingredients: 110g of flour; 1 egg; a pinch of salt; 2 large spoonfuls of milk powder; 220g of large strawberry; frying oil.
-Preparation: Wash the strawberries and let them dry on a towel.
In a salad bowl, make a hole in the flour and place in the middle the egg yolk and a pinch of salt. Mix and add milk gradually to avoid lumps. When the dough is smooth, incorporate the egg whites. Fry in hot oil.
-For strawberry coulis:
Ingredients: 200g of strawberry; half a lemon; 50g of caster sugar; ¼ glass of water.
-Preparation: Mix strawberries, sugar and lemon juice and add water gradually. Remove the pips.
-Tip: you can add a few pieces of strawberries cut in half to the coulis.

Rhubarb and strawberries crumble:
-For 4 people. Preparation: 30 minutes. Cooking time: 45 minutes.
Ingredients: 4 branches of rhubarb; 250g of strawberries; a large pinch of candied orange peel; 150g of softened butter; 75g of flour; 80g of sugar; 150g of liquid cream.
-Preparation: butter a baking dish. Cut the rhubarb into sections 1 to 2cm long. Cut the strawberries in 2 if they're large. Place the rhubarb and strawberries in the dish, and sprinkle with small pieces of candied orange peel. Mix the butter, flour and sugar and crumble them by hand over the strawberries and rhubarb in a consistent layer. Bake in medium oven for 30 to 45 minutes until top is golden brown. Serve hot with whipped liquid vanilla ice cream.
-Tip: Replace the vanilla ice cream with whipped cream.

Grilled Chicken Salad with Strawberries:
-For 4 people. Easy. Preparation: 15 minutes. Cooking time: 5 to 7 minutes.
Ingredients: 4 chicken breasts; 1/2 curled; a roman lettuce heart; 150g of strawberries; 100g of peas al dente; 1 red onion; 120g of feta cheese; 2 avocados; 1 pinch of black pepper and salt. For the sauce: a little olive oil and lemon juice.
-Preparation: Grill the chicken breasts whilst keeping the inside juicy. Soak the peas for 3 minutes in hot water; cut avocados and onions into thin strips. Cut Roman and curled leaves into broad slices. Fry the feta cheese on the surface.
-Tip: You can add a little balsamic vinegar to the sauce.


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