Thursday, May 29, 2008

Urdorf & the Giant Strawberry Man (VIDEO)

Here's the first of what I am sure will be a series of short videos about our time in Zürich and Switzerland.

This video highlights the newest, BIG addition to Urdorf that we can't get enough of... the Giant Strawberry Man. It cracks me up to see it waving in the breeze as I walk into town.

The strawberry fields, just 2 minutes from our apartment, are 'pick your own' and I've already picked one 500g box of strawberries so far - we'll keep a tally of all the deliciousness that we consume this summer. But for just 2.50 CHF (approximately $2.50 USD or AUD) per 500g who could blame you for eating a whole bushel? My fingers are already bright pink with delight. The plants are heavy with fruit...

Got a good strawberry recipe to share? Email me or post it in the comments!

Ps. Jace actually does some commentary on the video so I'd call this his first contribution to the blog, wouldn't you!? ;)


val said...

Good to see you keeping fit Jace. Fresh strawberries sound great. The orange tree is absolutely chockers at the moment, sweet as ever but making orange cake is just too fattening. My workmates are happy though 'free' oranges only if they are good to me.

Stacy said...

Strawberry Cake (from June '05 MSL)
Makes one 10 inch cake

85 grams butter, softened, plus more for pie plate
150 grams all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
90 grams sugar
2 Tbsp sugar

powder, and salt together into a medium bowl.

2. Put butter, sugar, and vanilla sugar in the bowl of an electric mixer fitted
with the paddle attachment (or use hand beaters or a whisk). Mix on medium-high speed until pale &
fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg and milk.

3. Reduce speed to low; gradually mix in flour mixture. Transfer
batter to buttered pie plate. Arrange strawberrries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 Tbsp sugar over berries.

4. Bake cake 10 minutes.

5. Reduce oven temperature to 170C. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

Jessica said...

Thank you Stacy! I can't wait to give this a try. Looks delicious and the strawberries are so ripe that I can smell them now as I walk by the fields... perhaps that means some are overripe but I don't care! Can't wait! Thanks so much.

Stacy said...

shoot, some of the recipe got cut off!! I can email it to you....


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