I promised you some brunch recipes. So here they are, it's all about the flavour and simplicity.
To up the weekend feel you could serve some bubbles for the adults. Mimosa is my favourite, made with prosecco and fresh orange juice, but a classic brunch cocktail is Bloody Mary and can be made virgin for those that don't fancy the alcohol. Just don't add the vodka to the tomato juice, dash of tabasco, fresh lemon and lime juice and celery stalk to garnish.
Brunch Menu
Country French Omelette
Smoked Salmon Pate
Basil & Goats Cheese Dip
Brunch for me is good friends, simple, tasty food and great
conversation. Also an essential element for it is eggs. They can be served in
my forms but I find the recipe below for Country French Omelette covers a lot
of ground for very little effort.
Country French Omelette
I came across this recipe courtesy of The Barefoot Contessa
and it has been relished by young and old.
Ingredients:
Serves 2/4
1 tablespoon olive oil
3 bacon rashers – thick cut preferably – cut into 1 inch pieces
250g potato, diced into 1 inch pieces
5 extra large/6 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Salt and pepper
3 bacon rashers – thick cut preferably – cut into 1 inch pieces
250g potato, diced into 1 inch pieces
5 extra large/6 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Salt and pepper
Method:
Preheat oven to 180⁰/350⁰/Gas Mark 4.
Heat the olive oil in a 10” ovenproof pan over a medium
heat.
Add the bacon and cook for 3 to 4 minutes until bacon browned but not crisp.
Remove bacon and place on plate with kitchen paper to drain.
Place the potatoes in the pan and sprinkle with salt and pepper
Cook over medium heat for approx. 8 minutes, tossing occasionally to brown evenly.
Remove with slotted spoon to same plate as bacon.
Meanwhile, in a bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork.
Pour the fat from the pan and discard.
Add the butter to the pan, lower the heat, and pour the egg mixture into the pan.
Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
Serve hot.
Enjoy!Add the bacon and cook for 3 to 4 minutes until bacon browned but not crisp.
Remove bacon and place on plate with kitchen paper to drain.
Place the potatoes in the pan and sprinkle with salt and pepper
Cook over medium heat for approx. 8 minutes, tossing occasionally to brown evenly.
Remove with slotted spoon to same plate as bacon.
Meanwhile, in a bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork.
Pour the fat from the pan and discard.
Add the butter to the pan, lower the heat, and pour the egg mixture into the pan.
Sprinkle the bacon, potatoes and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
Serve hot.
Smoked Salmon Pate - Takes 5 mins!
If you don’t believe me you have to try it. This is
fantastic spread on warmed crusty baguette
Ingredients:
6oz smoked salmon
3oz unsalted butter, melted
4 tablespoons single cream
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill
pepper
3oz unsalted butter, melted
4 tablespoons single cream
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh dill
pepper
Method:
Put all the ingredients except the pepper into a food
processor and blitz until smooth.
Season to taste with pepper.
Spoon into a dish and refrigerate until ready to serve.
Season to taste with pepper.
Spoon into a dish and refrigerate until ready to serve.
Basil & Goats Cheese Dip
Ingredients:
75g walnuts
2 spring onions, roughly chopped
40g basil leaves
250g soft goats cheese
3 tablespoons garlic oil
2 spring onions, roughly chopped
40g basil leaves
250g soft goats cheese
3 tablespoons garlic oil
Method:
Put walnuts, spring onions and basil leaves in a blender and blitz.
Add goats cheese and oil and blitz again.
Turn out to serving bowl and refrigerate until ready to use.
Great served over crackers or a French stick or tomato bread
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