They are one of the absolute favorite types of fruit in Austria, and it is not for nothing that the bright red fruit is also called the “queen of berries”. The weather conditions were perfect this year: because strawberries love a moderate climate, sufficient moisture and constant temperatures of around 25 degrees. Result: The strawberries are ripe in Upper Austria’s fields.
The best strawberry recipes
How can the strawberry – which is biologically not a berry at all, but an aggregate fruit – be further processed? We browsed the OÖN recipe archive and found three delicious ways of preparing it.
1. Curd dumplings with strawberries
ingredients for four persons:
12 g curd cheese, 12 g yoghurt, 5 g sugar, 3 sheets of gelatine, 1 tbsp vanilla sugar, juice and zest of 1 lime, 250 g strawberries, 2 tbsp sugar, 2 cl orange liqueur
Preparation:
Soak the gelatine in cold water. Mix the quark and yoghurt with a whisk, add the sugar and vanilla sugar. Squeeze out the softened gelatine well and warm it with half the lime juice, add part of the curd mixture to the warm gelatine and stir, only then add it to the whole mixture. Add the remaining juice and the grated lime zest and season to taste. If you don’t like it too sweet, you can simply use a little less sugar!
Either fill the cream into small glasses or put it in a bowl and then cut out dumplings. Chill well in the fridge for at least 3 hours.
Wash the strawberries and remove the greens, reserving 4 beautiful strawberries for garnish. Slice the others and marinate with the sugar and liqueur.
Arrange the marinated strawberries on a plate, place the dumplings on top and decorate with the whole strawberry.
2. Asparagus salad with strawberries and prosciutto
ingredients for four persons:
50 g asparagus, white and green, 10 g raw ham (“Prosciutto”), 250 g strawberries, a handful of wild or meadow herbs, fresh basil leaves, roasted sunflower seeds
Marinade: 2 tablespoons balsamic vinegar, 2 tablespoons sunflower oil, pinch of salt and pepper, dash of must, depending on your mood a pinch of orange mustard.
Preparation:
Peel the bottom third of the green asparagus, cook for a maximum of ten minutes, peel the white asparagus generously and whole (omit the heads), cook for about 15 minutes and allow to cool.
Cut the asparagus into pieces, halve lengthways, quarter the strawberries, mix the marinade, mix with the asparagus and chopped strawberries, arrange on plates, add two leaves of prosciutto, garnish with meadow herbs, roasted seeds, basil and quartered strawberries.
Tip: Cook the asparagus standing up in a special asparagus pot in a broth made from water, a teaspoon of sugar, a pinch of salt, three flakes of butter and a dash of white wine. This takes away any bitter note.
3. Choco-Germ-Guglhupf with strawberry filling
Dough: 500 g flour, 200 g butter, 100 g sugar, 2 eggs, 0.5 packet yeast, 1 dash of rum, 200 ml milk, 150 g chocolate coating dark, 50 g cocoa
abundance: 250 g strawberries, 18 strawberries, 200 g icing sugar, 3 tablespoons lemon juice, 250 g curd cheese, 18 g ground gelatine, 250 g whipped cream
Preparation:
Dough: Cream the butter and sugar for a few minutes, then slowly stir in the eggs, rum, chocolate, cocoa, yeast and milk. Sift in the flour and mix well. Cover the dough with a cloth and let it rest for 30 minutes. Grease the Bundt cake mold with butter and dust with flour. Fill the dough into the mold and bake at 180 degrees, top and bottom heat, for about 45 minutes.
Filling: Dissolve the gelatine in a saucepan with 6 tablespoons of cold water. Wash and trim the strawberries and place in a tall container with the icing sugar and lemon juice and puree finely with a hand blender. Dissolve the gelatine on the stove over a low heat while stirring (do not let it boil!). When it is completely dissolved, stir it into the strawberry puree.
In a bowl, beat the quark until creamy and gradually stir in the strawberry puree. Whip the whipped cream until stiff and first stir 1/4 of it vigorously into the strawberry mixture. And add the remaining amount step by step.
Now cut off the underside of the Guglhupf and scoop out with a spoon. Pour the strawberry mixture into the trough and refrigerate until it sets. Put the lid on and turn out.
To decorate, pour chocolate over top and place strawberries on top. (A recipe by Ruth Neumüller)
- More recipes can be found on our recipe page: nachrichten.at/recipes.
Source: Nachrichten
