Brunch Easter | premium BE
4 portions | with homemade scones, flammkueche and egg salad
Zin in een royale paasbrunch? Met onze Premium Brunchbox geniet jij van een brunch van de bovenste plank. Met drie receptjes voor onder andere flammkuchen met gerookte zalm en scones met clotted cream en jam, luxe zoete broodjes en versgeperst sinaasappelsap, vier jij Pasen op je paasbest.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
2 piece
Flammekueche
(Contains: Gluten, Tarwe)
120 g
Smoked salmon
(Contains: Vis)
20 g
Capers
1 piece
Red onion
100 g
Organic sour cream
(Contains: Melk (inclusief lactose))
40 g
Arugula
400 g
Spelt flour
(Contains: Spelt May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
165 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
100 g
Mascarpone
(Contains: Melk (inclusief lactose))
1 piece
Lemon
1 piece
Mango
6 piece
Egg
(Contains: Ei)
8 slice
Bacon
240 g
Viennoiseries
(Contains: Melk (inclusief lactose), Gluten, Tarwe, Ei, Soja)
6 piece
Orange
2 piece
Avocado
400 g
Easter pull-apart bread
40 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
30 g
Blueberry jam
(May be present: Pinda's, Noten)
Not included in your delivery
60 g
Sugar
to taste
Honey [or plant-based alternative]
teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Remove the butter from the fridge.
- Mix the flour, baking powder, 40 grams sugar, raisins and a pinch of a salt in a large bowl.
- Knead the butter into the dry mixture by hand to form coarse crumbs. Add the buttermilk and knead into a cohesive dough.
- Roll out the dough to a thickness of 2 cm. Cut rounds with a diameter of 4 - 5 cm from the dough by using a drinking glass.
- Place the scones on a baking sheet lined with baking paper.
- Bake the scones in the oven for 10 - 15 minutes. After removing them from the oven, let the scones cool thorougly.
- In the meantime, make the clotted cream. Add the whipped cream and 20 grams of sugar to a mixing bowl. Beat with a mixer until you get a firm whipped cream.
- Zest the lemon and add to the whipped cream together with the mascarpone. Mix well.
- Place the flammekueche a baking sheet lined with baking paper. Cut the onion into half rings.
- Spread the flammekueche with the sour cream. Top with the onion and capers. Divide half of the smoked salmon over the flammekueche.
- Bake the flammekueche for 8 - 10 minutes until golden brown.
- Boil plenty of water in a saucepan. Carefully transfer the egg to the water and boil for 12 - 14 minutes. Rinse the egg under cold water.
- Peel and chop the eggs. Finely chop the chives.
- Add the eggs and chives to a bowl. Mix with the mayonaise, curry spices, mustard and season with pepper and salt.
- In the meantime, transfer the bacon to a parchment-lined baking sheet and bake in the oven for 8 - 10 minutes together with the bread and Viennoiserie.
- Peel and dice the mango.
- Divide the yogurt among four bowls and top with the mango cubes. Drizzle with honey to taste.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Squeeze the juice from the oranges.
- Garnish the flammekueche with the aragula.
- Arrange the scones on a serving platter, with the clotted cream and jam in small bowls on the side.
- Serve the egg salad with the Easter pull-apart bread, the avocado, smoked salmon and bacon.
- Pour the orange juice into glasses and serve the Viennoisserie on a serving platter.
Happy Easter!
