This is the garden brunch I am demonstrating on Saturday at Petit Fours for Garden and Home magazine, I hope you enjoy it and try it.
Roasted butternut, sage and camembert phyllo pie~
Balsamic roasted cherry tomato and basil fritata
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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 phyllo tart
Ingredients:
4 sheets phyllo pastry
100g butter
1 butternut, chopped and roasted
5 sage leaves, finely chopped
1 camembert, sliced
300ml cream
3 eggs
Seasoning
Method:
· Sandwich the layers of phyllo together with a coat of melted butter, lay in the quiche mould and bake until cooked and lightly golden.
· Roast the butter and sage together, place in the phyllo 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.
Balsamic roasted cherry tomatoes and basil frittata
Ingredients:
4 eggs
150ml cream
Seasoning
30ml butter
1 punnet cherry tomatoes
45ml balsamic vinegar
10 basil leaves, finely chopped
Method:
· In a bowl beat together the eggs, cream and seasoning.
· In a hot pan add the butter then sauté the cherry tomatoes until you see they have started to burst then add the balsamic vinegar and allow cooking down until sticky. Add the basil at the end.
· Add the egg mixture into the pan with the tomatoes, allow cooking gently on the heat until you can see the edges starting to cook, then place into the oven and cook at 180’C until lightly golden.
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.
