Easter Brunch with Homemade Scones and Viennoisserie
4 portions | with flammekueche, egg salad and fresh orange juice
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.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
500 g
Organic Greek yogurt
(Contains Milk)
2 piece
Flammekueche
(Contains Wheat)
120 g
Smoked salmon
(Contains Fish)
20 g
Capers
1 piece
Onion
100 g
Organic sour cream
(Contains Milk)
40 g
Arugula
400 g
Spelt flour
(Contains Spelt May be present Gluten)
8 g
Baking powder
(Contains Wheat May be present Egg, Gluten, Lupin, Milk, Soy)
165 milliliters
Organic buttermilk
(Contains Milk)
200 milliliters
Heavy cream
(Contains Milk)
100 g
Mascarpone
(Contains Milk)
1 piece
Lemon
1 piece
Mango
6 piece
Egg
(Contains Egg)
8 slice
Bacon
240 g
Viennoiseries
(Contains Egg, Gluten, Milk, Soy, Wheat)
6 piece
Easy peel orange
2 piece
Avocado
400 g
Easter pull-apart bread
40 g
Raisins
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
30 g
Blueberry jam
(May be present Peanuts, Tree nuts)
Not included in your delivery
60 g
Sugar
to taste
Honey [or plant-based alternative]
teaspoon
Salt
1 teaspoon
Mustard
1 tablespoon
[Plant-based] mayonnaise
70 g
[Plant-based] butter
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. Remove them from the oven and let the scones cool thorougly.
- In the meantime, make the clotted cream. Add the heavy 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 on 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.
- Add the eggs to a bowl and mix with the mayonnaise, curry spices and mustard. 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.
- Transfer the blueberry jam to a small bowl.
- 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.
- Juice 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, the bacon and the other half of the smoked salmon.
- Pour the orange juice into glasses and serve the Viennoisserie on a serving platter.
Happy Easter!