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Strawberry time
A SPRING CLASSIC EVERYONE LOVES.
Mieze Schindler, Elsanta, Senga Sengana, Ostara, Korona, Honeoye, Lambada, Polka or Symphony – there are over a thousand strawberry varieties. Each of them is unique in taste, shape and color. Just as versatile: their uses. Because if strawberries can do one thing, it's surprise. It's not just red, sweet or rounded in shape. It is a true all-rounder in the kitchen – with both sweet and spicy dishes. Its delicate aroma and high water content give it practically limitless combination possibilities: with balsamic vinegar, chili, pepper, ginger, rhubarb, pistachios, mint, basil, tarragon, lemongrass or lime. We have also tried such exciting combinations and put together our best specialties for the strawberry season.
mit Balsamico
Es ist die perfekte Kombination: fruchtig-süße Erdbeere, würzig-scharfer Pfeffer und cremiger Balsamico. Diese Essigspezialität vereint einfach alles, was man für ein gutes Dressing benötigt und macht aus einfachen Salaten ein besonderes Genusserlebnis. Besonders lecker schmeckt sie zum Bespiel zu einem Erdbeer-Spargel Salat, zu Ziegenfrischkäse oder zum Verfeinern einer Bruschetta oder eines Carpaccio mit Erdbeeren.
fruchtig
Strawberry pizza
TO THE RECIPE
WITH STRAWBERRY-PEPPER CREMA AND STRAWBERRY BRUSCHETTA.
The combination of sweet and spicy is becoming more and more popular in the gourmet world. Thanks to the strawberry bruschetta and the strawberry-pepper crema, now also with the number one berry favorite. This gives even a pizza a fruity and light, but at the same time spicy character.
Delicious snacks
Strawberry buttermilk ice cream
Ingredients: 75 g sugar, 50 ml water, 200 g strawberries, 4 tbsp Wajos strawberry-rhubarb crema with fruit puree, 100 ml buttermilk, fresh strawberries.
Preparation: Bring the sugar and water to the boil while stirring until the sugar has dissolved. Then puree this finely with the strawberries and the strawberry-rhubarb crema. Let the mixture cool slightly and mix with the buttermilk. Allow the ice cream to freeze for several hours, stirring several times to prevent ice crystals from forming. Our tip: Chop fresh strawberries, marinate with a little strawberry-rhubarb crema and serve with a scoop of ice cream.
Strawberry asparagus salad
Ingredients: 250 g green asparagus, 250 g white asparagus, 250 g strawberries - quartered, basil leaves - cut into strips, 3 tbsp rapeseed oil, 3 tbsp Wajos strawberry aperitif (available in the Wajos store), 1 tbsp walnut oil, salt, pepper, 30 g Pine nuts – roasted, 100 g feta – crumbled, 1 bunch of rocket, salt, pepper.
Preparation: Peel green and white asparagus and cut diagonally into small pieces. Heat rapeseed oil in a pan and fry the white asparagus until al dente, add the green asparagus and fry for another 1 minute. Deglaze with strawberry aperitif, add the walnut oil and season with salt and pepper. Allow the asparagus to cool and steep. Finally, mix the asparagus, strawberries, pine nuts, basil and feta with the rocket salad and season with a little strawberry aperitif, salt and pepper.
Avocado basil bruschetta
Ingredients: 1/2 wholemeal baguette - sliced, avocados - mashed, 1 tbsp fresh lime juice, 1/4 tsp sea salt 1/4 tsp ground black pepper, Roma tomatoes - finely diced, 1 garlic clove - chopped, 4 tbsp Wajos basil Olive oil, 1 tbsp Wajos strawberry-pepper crema – with balsamic vinegar.
Preparation: Preheat the oven to grill. Place the bread slices on the baking tray, brush with 2 tablespoons of basil on olive oil and sprinkle with sea salt. Bake the slices in the oven for about 2 minutes on each side or until golden brown. Mix avocado, lime juice, sea salt and ground pepper. In a separate bowl, combine tomatoes, garlic, remaining olive oil and strawberry-pepper crema. Take the baguette out of the oven and spread each slice with the avocado mixture, sprinkle the tomatoes generously on top and finally drizzle everything with some Wajos strawberry-pepper crema.
