Strawberry Lemonade

Thermomix® time: 10 sec
This recipe was prepared at the Dairy-free Gluten-free Veggie Cooking Class

Ingredients Strawberry Lemonade.png

  • 500 g strawberry, cut into quarters
  • 100 g sugar
  • 300 g ice cubs
  • 2 lemons, washed and cut into quarters without top and bottom
  • 1000 g water
  • 6-8 mint leaves

Preparation

  1. Place strawberries in a bowl with the sugar for one hour, until the sugar is melted.
  2. Place ice cubs into mixing bowl and chop 8 sec/ speed 5. Put aside in a 2 litres jar.
  3. Place lemons and 500 g water into mixing bowl and chop 2 sec/ speed 10.
  4. Add the remaining water. Insert simmering basket, hold it in place, and add to the chopped ice in the jar.
  5. Add strawberries, their own juice, and mint leaves. Enjoy the flavour of a fresh homemade natural and organic juice!

 

Morangoska

Thermomix® time: 30 sec
Total time: 1 min

Ingredients  img_3499

  • 500 g strawberries
  • 70 g sugar
  • 100 g vodka
  • 900 g ice
  • 4 mint leaves
  • 4 mint leaves to decor

Preparation

  1. Place sugar into mixing bowl and grind 10 sec/ speed 10.
  2. Add strawberries, vodka, 4 mint leaves and chop Turbo/ 1 sec/ 3 times. Transfer into jug.
  3. Place 300 g of ice into mixing bowl and set 10 sec/ speed 5. Repeat this operation twice crushing 300 g of ice each time.
  4. Add ice into jug and mix with spatula. Décor with mint leaves and serve immediately.

Strawberry Paris Brest

Thermomix® time: 9 min 50 sec
Total time: 98 min

Ingredients for the crème strawberry-paris-brest

  • 120 g sugar
  • 500 g cream, min. 35% fat

Ingredients for the choux pastry

  • 500 g water
  • 100 g butter
  • 1 tsp sugar
  • ½ tsp salt
  • 300 g flour
  • 6 eggs
  • 70 g powdered sugar to décor
  • 200 g fresh strawberries

Preparation of the crème

  1. Place sugar into mixing bowl and grind 15 sec/ speed 10. Set aside.
  2. Place butterfly whisk, add cream and whisk 1 min/ speed 3.5 slowly pouring sugar. Watch carefully so the cream doesn’t turn into butter. If necessary, whisk more seconds.
  3. Keep in the cold.

Preparation of the choux pastry

  1. Weight flour and set aside.
  2. Place water, butter, sugar and salt into mixing bowl and set 6 min/ 100ºC/ speed 1.
  3. Preheat oven to 180ºC. Line a baking tray with baking paper.
  4. Add flour at one time and mix 20 Sec / Speed 5.
  5. Remove the lid and the mixing bowl and let it cool up to 60ºC (about 10 min).
  6. With the help of a fork whisk the eggs.
  7. Set 1 min 30 Sec/ Speed 7 and slowly pour the eggs through the lid.
  8. With the aid of two spoon make small balls and place them together with the shape that you desire.
  9. Take to oven about 90 min or until the dough is cooked and hut (you can gently touch with your finger).Open the oven and let it cool.
  10. With a serrated knife cut the dough in half lengthwise.
  11. Fill with crème and strawberries, close and sprinkle with sugar.