With April, the sun is rising higher and the weather is getting warmer. The first fresh green shoots appear on trees. Purple sprouting broccoli, cabbages, spring greens and onions are still part of the collection. Cauliflowers and fresh herbs-such as mint, chives, rosemary, thyme and sage-take part in this culinary change pace, with lighter and often quicker dishes replacing the warming casseroles of former months. Daffodils, crouses and pansies have all started to bloom and the end of the month reveals the potatoes and with extra sunshine, the asparagus and the young strawberries. I found a super light strawberry pie recipe but I enriched with a bit of walnut and the result was a very tasty pastry.
Ingredients: 100 gr butter, 100 g brown sugar, 1 package of bourbon vanilla sugar, 2 eggs, 1 tbsp of milk or sour cream, or yoghurt, lemon zest, 50 g roughly minced walnut, 100 g flour, 1/2 teaspoon baking powder,1/2 baking soda, 200 gr strawberry+extra for decorating, 1 tbsp semolina
Methods: Wash the strawberries, cut the stems then pat them dry with a kitchen paper towel. Mix the butter (in room temperature) with the sugar, the vanilla sugar. Add the eggs, sour cream/ cream, and grated lemon zest to butter and continue to stir. Add the baking soda, baking powder to flour. Then mix dry ingredients to the margarine and add minced walnuts also to the flour mixture. Then grease the baking pan or line it with a parchment paper. Cut the small strawberries into four, and the largers to six, bestrew with the semolina. Spoon the dough with a spatula onto the baking sheet, smooth it evenly with a knife then distribute/push the strawberries into dough. Place tray into the preheated oven (180 grades or 385F) and let it bake for 30-35 minutes. To serve, halve the extra strawberries dusting with icing sugar, if using for a sweeter finish.