|
Last of the Summer Strawberries
It’s no coincidence that the logo for our website features strawberries, they epitomise everything that is good about Somerset food and are clearly enjoyed at their best when they fresh, local and in season - simply delicious!
As we near the end of the strawberry season here are three ideas for incorporating them into the most important meal of the day, whether you wake up bright and breezy or suffering from over indulgence, after enjoying some of Somerset’s other specialities.
All recipes are used with kind permission of Paul Hartley, the UK’s greatest breakfast advocate, who runs the website www.breakfastandbrunch.com and lives in Nettlebridge near Radstock
This recipe combines Somerset strawberries with the world's most popular fruit, Mangoes, often referred to as the King of fruit. The mango season runs alongside the strawberry season: to preserve the fruit for the rest of the year Indians make mango chutney, as we make strawberry jam.
Ingredients
Per person:
1 freshly baked croissant
25g low fat cream cheese
50g fresh mango, crushed with a fork
4-6 fresh Somerset strawberries
Cinnamon sugar (icing sugar mixed with ground cinnamon)
Mint to garnish
|
Recipe
Warm the croissant in a medium oven for 5 minutes and then slice it in half lengthways, leaving a hinge.
Spread the cream cheese liberally over the bottom half of the croissant, then top it with crushed mango.
Cover the mango with thickly sliced strawberries.
Dust the fruit with the cinnamon sugar and half close the lid of the croissant.
Serve with a few extra strawberries, a sprig of mint and a final dusting of cinnamon sugar.
Body Talk
Mangoes are one of the most nutritious fruits available and are particularly health promoting. They contain vitamins and phytochemicals that help protect against disease and may help to slow the ageing process.
The English word blintz comes from the Yiddish בלינצע ("blintze" = a thin pancake), which in turn comes from blin. "Blin" comes from Old Slavic mlin, that means "to mill"
Ingredients
Makes 8 small pancakes
2 medium free range eggs
15g flour
25g caster sugar
125ml milk
Pinch salt
Vegetable oil for frying
2 cups Somerset strawberries (wild strawberries are especially good in this recipe)
1 tablespoon icing sugar for dredging
|
Recipe
Wash and hull the strawberries, drain and dust with icing sugar.
Leave for at least one hour.
Separate the egg yolks from the whites and beat the yolks with the
sugar.
Stir in half the milk and the flour and blend to a smooth
batter, add the remaining milk and stir.
Whip the egg whites until they stand in peaks and fold into the batter.
Heat a heavy frying pan brushed with oil.
Pour one tablespoon of the batter into the pan and tip from side to side to distribute evenly, fry slowly and then turn the pancake.
Put the
strawberries in the middle leaving the sides free and fold the pancake over the strawberries.
Serve on a hot plate dusted with sugar and the juices from the
strawberries.
Body Talk
Pure delight, this is a morning meal that will keep you smiling all day. It's full of protein, carbohydrate, fibre, vitamins and minerals, so you'll feel fully satisfied, completely nourished and bursting with energy.
Calcium, water, sugar, salt and vitamin C have all been found to combat the symptoms of a hangover if taken shortly after consumption. This recipe contains all these key ingredients and is made quickly and easily in a blender or smoothie maker.
Ingredients
1 banana
50ml tomato juice
50 ml orange juice
6 Somerset strawberries
100ml milk
2 tablespoons runny honey
Pinch salt
Pinch of nutmeg
Slice of pineapple
(other seasonal fruits such as raspberries can be added or substituted to taste) |
Recipe
Simply put all the ingredients in a blender or smoothy maker and zap for about 20 seconds and soon you’ll feel much better – promise! |
|
|
|
