With it only being midweek I thought I would send you something to look forward to, why not have a relaxing sunday brunch in your home with this simple and easy to prepare menu with recipes. Ofcourse it has to be served with large amount of bubbles for added pleasure and then just to finish it off a afternoon nap, if you not ready for monday morning after that then change your job :)
Roasted butternut, sage and camembert quiche~
Toasted bagel with smoked salmon, lemon and chive crème fraiche and crispy aubergine
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Lentil and feta salad with fresh herb and citrus dressing
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Decadent chocolate brownies with a berry salad
Roasted butternut, sage and camembert quiche
Ingredients:
250g flour
180g butter
1 egg yolk
1 butternut, chopped and roasted
5 sage leaves, finely chopped
1 camembert, sliced
300ml cream
3 eggs
Seasoning
Method:
· In a food processor mix together the flour, butter and egg yolk until dough is formed, don’t over mix. Bring together and chill in the fridge for 30 minutes.
· Roll out the pastry and line the tin with it, bake blind until cooked then remove and bake until lightly golden.
· Roast the butter and sage together, place in the baked pastry case and then add the sliced camembert.
· In a bowl combine the cream, eggs and seasoning, beat together then fill the pastry case.
· Bake at 170’C until the quiche has just set, remove and allow cooling.
Toasted bagel with smoked salmon, lemon and chive crème fraiche and crispy aubergine
Ingredients:
1x bagel, cut open and toasted
50g smoked salmon
45ml crème friache
½ lemon, juiced and zested
5ml chopped chives
Small handful lettuce
½ aubergine, thinly sliced
15ml olive oil
Seasoning
Method:
· Cut the bagel open and toast.
· Slice the aubergine thinly, drizzle over olive oil and seasoning, and bake until crispy.
· In a bowl combine mix the cream friache, lemon zest and chives and spread on. Place the salmon on top and dress with a little lemon juice.
· Top with some lettuce, crispy aubergine and serve.
Lentil and feta salad with a mixed fresh herb and citrus dressing
Ingredients:
100g lentils, soaked and boiled
30g feta
5ml mint, chopped
5ml coriander, chopped
5ml chives, chopped
5ml parsley, chopped
15ml lemon juice
15ml orange juice
45ml olive oil
Seasoning
Method:
· In a bowl combine the fresh herbs, citrus juice, olive oil and seasoning.
· Pour over the lentils and allow infusing for 30 minutes.
· Cut the feta into blocks, toss through the lentils and serve with the quiche and bagel.
Decadent chocolate brownies with a berry salad
Ingredients:
250g butter
200g dark chocolate
300g castor sugar
4 large eggs
80g cocoa powder
80g flour
5ml baking powder
A mixture of strawberries, raspberries and blueberries
Method:
· Over a double boiler melt the chocolate and butter together. Cool.
· Beat the eggs and sugar until light and fluffy and double in size.
· Sift the dry ingredients together.
· Fold the cooled chocolate into the egg mixture, and then fold through the sifted dry ingredients.
· Pour into a lined, greased container at bake at 170’C until just set, the middle can still be a little wobbly. Leave and allow cooling.
· Once cooled cut into squares and serve with some fresh berries.
The pictures are from http://www.stockfood.com/
