An ode to the strawberry: Sunday breakfast deluxe with strawberry cream scones, rhubarb curd from the Thermomix and fresh strawberry soda
I think I do not know anyone who does not like strawberries at all. Hardly imaginable: hardly any fruit is so sweet and juicy, tastes so much like summer and sun and is as versatile as the strawberry. Unfortunately, it is only available for a relatively short four months a year from local cultivation, but waiting for our regional fruits is so worthwhile! No chilled strawberry delivered from Spain or Morocco from the greenhouse tastes like the strawberries from the field next door.
The recipe ideas for strawberries are incredibly extensive - if you manage to keep enough strawberries and not all directly out mashing away the cup. For example, strawberry cake such as strawberry ground with cream or strawberry cream cake are classics. There are of course recipes like sand on the sea and you have seen everything before.
That's why the request of the BVEO (or something bulky but correct: Federal Association of Producer Organizations Fruit and Vegetable) or short and handy German fruit and vegetables just right: for the campaign "Germany - My Garden." Classics are to be re-spiced up and get a modern touch. The aim of the consumer campaign is to bring home the local fruits and vegetables. And of course that's my topic!
In addition to a seasonal calendar for fruits and vegetables, there are also practical tips on storing fruit and vegetables and of course many delicious recipes with local fruits and vegetables on the website.
Last week I already wrote a lot about the topic of regionality and I'm using it seamlessly. There is so much to talk about for the consumption of local produce from the region and the season: we support our regional farmers by looking around our region and shopping there, saving resources and protecting the environment with short transport routes and we have the freshly harvested, ripe products quickly on our plate.
And now in may and june next to asparagus just strawberries and rhubarb are ripe and delicious! So grab it and enjoy the short time before more berries mature in June and July and we can enjoy more and more summer fruit.
Instead of the classic strawberry cream pie, the delicious fruit wanted But rather make a really great Sunday breakfast and strawberries and cream rather than in a pie packed into delicious strawberry cream scones.
The right companion to strawberries is at least in May and June, the sour rhubarb - the at At the moment I also end up on the plate too often. Here it becomes a creamy, sourish spread on the sweet strawberry scones in the form of rhubarb curd, which I prepare in a flash at Thermomix. If you do not have a Thermomix, you must carry out the process in a small saucepan, stirring constantly for at least 15-20 minutes and checking that the temperature does not rise above 85 ° C, so that the mass does not clot. As the cream later turns very pale, I simply add a few raspberries frozen from last year into the mixture for a light pink tone - but I would do without artificial colors. But you can also leave out the raspberries completely, especially if there are not any from regional cultivation.Or a sweet treat for the afternoon.
Strawberry cream scones
for 8 scones
350 g flour
70 g sugar
2 Tl tartaric powder
1 pinch of salt
90 g of cold butter in pieces
175 g of cream
150 g of fresh strawberries, cleaned and quartered
Flour for the working surface
Preheat the oven to 190 ° C top and bottom heat.
Mix flour, sugar, baking powder and salt in a mixing bowl.
The pieces of butter add to it and incorporate into the flour mixture with a Pastry Cutter, a knife or with your fingertips. It should develop a crumbly consistency.
In a small bowl whisk the egg briefly with the whisk. Mix in the cream well.
Now add the cream mixture into the large bowl with a flourish and mix everything with a wooden spoon, short and strong. Do not stir too long, just until the flour is coarsely grounded.
Carefully lift the pieces of strawberry under the dough and make sure that they are not crushed too much. Keep a few pieces of strawberry.
Flip the dough out of the bowl onto the lightly floured surface and carefully shape it into a circle about 2-3 cm high with your hands.
Now, like a cake with a big knife divide into 8 "pie pieces" of the same size.
Lay out a baking sheet with parchment paper and place the scones on the tin with enough space between them. Continue to squeeze the remaining strawberry quarters into the dough.
Bake in the bottom third of the oven for about 20-25 minutes until the scones are lightly browned. Possibly. Insert it a little bit higher and bake a few more minutes. Then, take it directly from the tin and place it on a wire rack. Let it cool for 10-15 minutes, then serve fresh with the rhubarb curd.
Thermomix Rhubarb Curd
for 2 large jam jars
300 g rhubarb, unpeeled, cleaned, in small pieces
100 g of sugar
optional for the color: 10 fresh or frozen raspberries
3 fresh organic eggs
3 fresh organic yolks
125 g of butter
Place the rhubarb pieces, sugar, optionally the raspberries and 150 g of water in a small saucepan and heat over medium heat for about 20 minutes, stirring continuously cook thick compote.
The mixture by a fei Spread the sieve and measure 150 g of the resulting liquid and allow to cool. Add the rhubarb juice to the Thermomix with the eggs, the egg yolk and the butter. Add the cream for about 25 minutes/level 2-3/Stir 85 ° C while omitting the measuring cup. If the mixture still appears to be too liquid, stir again for 10 minutes at the same temperature and at the same temperature. The cream thickens after cooling down but also still on. Fill the hot cream in well-rinsed glasses, close tightly and let cool to room temperature.10 strawberries, washed and cleaned
juice of a fresh lemon
2-3 tablespoons of sugar syrup on top
ice and mineral water to serve
Prepare a sugar syrup the night before: add sugar and 200 g of water to a small saucepan and bring to a boil over medium-high without stirring. Simmer for about 5 minutes, then remove from heat and let cool completely. Do not stir! Transfer the cooled syrup to a small bottle and keep it until use at room temperature.
For the fresh soda, finely puree the strawberries with the lemon juice - if you like and have a powerful blender, you can directly add a few ice cubes , According to your taste and depending on the amount of lemon juice, mix the sugar syrup well. Spread the syrup base over two large glasses and carefully fill with cold mineral water. Be careful, the liquid foams very much! Fill up with ice and serve cold.
This contribution is made with the friendly support of the Federal Association of Producer Organizations Fruit and Vegetables e.V. (BVEO) within the framework of Deutschland - Mein Garten. Campaign, which in my opinion fits perfectly in my blog. The recipes are from me and this post exactly reflects my opinion on the subject.