Nothing says a weekend quite like brunch. It’s the perfect excuse to hang out with the family for a special occasion or catch up with friends for the latest gossip. Instead of fighting the crowds at your local cafe, when we can get back there, cook your own brunch at home. it doesn’t have to be complicated – just make sure there’s something for everyone.
- Eat Drink Share, Australian Women’s Weekly. are media. $ 49.95.
- 2 tsp olive oil
- 4 slices of bacon without rind (250 g), cut into 7 cm pieces
- Mini croissants 18x7cm
- 80 g coarsely grated smoked cheddar cheese
- 300 ml of liquid cream
- 3 eggs
- 190g coarsely grated Gruyere
- 8 sprigs of fresh thyme
- 140g Dijon mustard
2. Heat oil in a large nonstick skillet over medium heat; cook bacon 1 1/2 minutes per side or until golden brown. Drain on paper towels.
3. Cut the croissants horizontally to three-quarters, keeping both sides still attached. Top croissant evenly with bacon and cheddar cheese; gently press together to close. Place the croissant sandwiches close together in a 23cm x 34cm x 6cm baking dish.
4. Whisk cream, eggs and Gruyere in a medium bowl until blended; season. Carefully pour the cream mixture over the croissants; let stand for five minutes or until the cream is lightly soaked in the croissants.
5. Bake croissants for 20 minutes or until golden brown and cheese is melted. Serve immediately garnished with thyme and mustard.
Advice: You can double or triple the amounts, filling large dishes to serve a crowd.
Do in advance: This recipe can be prepared one day before the end of the third stage; cover and refrigerate. Finish the recipe when you are ready to serve. Substitutes You can use a combination of other cheeses such as parmesan, vintage cheddar, edam, mozzarella or brie.
Honey ricotta cakes and roasted peaches
- 200 g unsalted butter, softened
- 220g caster sugar
- 1.5 kg firm ricotta
- 240g fresh cream
- 6 small peaches (690g), halved, pits removed (cut into large quarters)
- 2 tablespoons of brown sugar
- 115g of honey
- 35g pistachios, cut in half
- 125g brioche bread, sliced, toasted
1. Cut four 25 cm squares of muslin then cut a hole in the center of each square. Line four Bundt pans of 10 cm (one cup capacity) each with a square of cheesecloth.
2. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add the ricotta, beat until well blended; stir in the crÃ¨me fraÃ®che. Pour the mixture into the molds; with wet fingers, press very firmly on the surface to compact the mixture into the pan. Blanket; refrigerate for two hours or until firm.
4. Butter and line a baking sheet with baking paper. Place peaches, cut side up, on a baking sheet; sprinkle with brown sugar. Roast for 20 minutes or until the top caramelizes. Remove the skin from the peaches.
5. Invert ricotta cakes onto serving plates; carefully peel off the muslin. Drizzle the ricotta cakes with honey; garnish with pistachios. Serve with warm or cooled peaches and toasted brioche.
Prosciutto and peas pie
- 500g packaged steamed brown basmati rice
- cup of pepitas
- 120g finely grated pecorino
- 3 eggs
- 1 teaspoon of sea salt flakes
- 500g fresh ricotta
- 150g soft goat cheese
- 60 ml of milk
- 1 tablespoon of Dijon mustard
- 1 garlic clove, crushed
- 50 g snow peas, trimmed
- 80 g frozen broad beans, peeled
- 50 g snow peas, trimmed
- 40g frozen peas
- 1 tsp olive oil
- 4 slices of prosciutto
- 100g goat cheese, extra
- 1/2 cup loosely packed snow pea tendrils (optional)
- 1 tablespoon of extra virgin olive oil
- 3 teaspoons of white wine vinegar
1. Preheat the oven to 200C. Butter a 23 cm round springform pan.
2. Mix the rice, pepitas and half the pecorino until the rice is finely chopped. Add an egg and half the salt; process until mixture forms a coarse paste.
3. With wet hands, press the rice paste onto the bottom and sides of the pan, stopping 5mm from the top. Bake for 30 minutes or until golden brown and dry to the touch.
4. Meanwhile, combine the ricotta, goat cheese, milk, mustard and garlic with the rest of the pecorino, eggs and salt until smooth.
5. Pour the cheese mixture into the hot rice crust. Reduce the oven to 180C; Bake pie for 30 minutes or until toothpick inserted in center comes out clean. Cool for an hour.
6. Meanwhile, cook the snow peas in a large pot of boiling water for one minute. Add beans, snow peas and frozen peas; cook for another minute or until tender. Drain, then cool in ice water.
7. Heat oil in a large nonstick skillet over medium heat; cook the prosciutto for three minutes or until golden brown. Drain on paper towels. Break into smaller pieces.
8. Make a dressing. Place the peas and beans in a small bowl with three quarters of the dressing; mix gently to combine.
9. Just before serving, place the pea salad, goat cheese supplement, prosciutto and snow pea tendrils on the pie; drizzle with remaining dressing. Season with freshly ground black pepper.
Bandage: Place the ingredients in a screw jar; shake well. Season as desired.
Do in advance: The pie and vinaigrette can be made the night before. Refrigerate in separate airtight containers.
Avocado and banana smoothie
- 1 medium avocado, halved, pitted
- 1 medium banana, quartered
- 250 ml of coconut water
- 140g Greek yogurt
- 1 tablespoon of lime juice
- 1 tablespoon of honey
- 1/2 cup ice cubes
- 1/2 cup ice cubes, extra
- 1 tablespoon of chia seeds
- 2 tablespoons coconut flakes, toasted
1. Combine avocado, banana, coconut water, yogurt, juice, honey and ice until smooth.
2. Divide the additional ice between two 1 1/2 cup glasses; pour the smoothie. Garnish with chia seeds and coconut flakes. Use immediately. Garnish with lime zest strips, if desired.