Posts tagged brunch

Frittata (Bacon, Onion & Cheddar)

T

rying to explain what a frittata was to my fiancé (who is, to his defence, South African) went a bit like this…

It’s like a Spanish tortilla…

Its like a giant omelet with tasty stuff in it…

Its like a quiche without a crust…

Whilst these all helpfully describe this Italian egg dish, I feel the later is the best choice and far quicker than having to make pastry but all the satisfaction of the contents. That said it is SUCH a versatile recipe for adding in anything you’d usually do with your quiche – spinach, flaked salmon, smoked haddock, chorizo, peppers, chicken, feta, chorizo…its endless and a good fridge raider meal as long as you’ve got a pack of eggs.

It started out as our vegetarian Monday night meal…and then I added bacon. But add mushrooms & feta and it makes an excellent vegetarian sharing brunch dish. Or instead of using a frying pan, tip the mixture into individual muffin wholes for bitesized ‘frittata’ snacks! Perfect warm or at room temperature and a really quick dinner fix.

The fresh courgette salad here was the perfect light and zesty side which I’d recommend. But a simple salad would also go down a treat. I cannot stress the simplicity of this one. Sometimes going back to basics is so rewarding.

Serves 4 

  • 6 large free range eggs
  • 3 thick cut or 6 skinny rashers smoked bacon
  • 1 large or 2 small white onions, sliced
  • 2 garlic cloves
  • 1/2 bag kale or a few big handful
  • 1 large handful grated cheddar cheese (gruyere would also be amazing here 50/50 with cheddar)
  • Few sprigs rosemary or thyme (optional)
  1. Preheat the oven to 220.
  2. Heat a frying pan over a medium heat and add a splash of olive oil. Gently saute the onion for about 8-10 minutes with some salt and freshly ground pepper. You want it to turn soft and golden so it needs slow and low cooking (often covered with a lid if you can to create some steam). After this time the onions will sweeten.
  3. Chop the bacon into the pan in bitesized pieces and cook for a few minutes.
  4. Crush the garlic and add with the chopped rosemary/thyme if using and cook gently for a few minutes.
  5. Whilst this is cooking, bring a pan of water to the simmer and plunge in your kale. Cook for just 1 minute and then drain and leave to dry.
  6. Once the onion and bacon are cooked, add the kale and mix to combine.
  7. Whisk the eggs in a big jug with some salt and plenty of pepper. Grate in the cheese using about 1 big handful but as much as you like really.
  8. Turn the heat to a medium low on your frying pan and quickly pour oven the egg/cheese mixture evenly making sure it fills all the gaps in the pan. Allow to cook for about 30 seconds to form a bit of a crust around the edge before popping the frying pan in the oven.
  9. Cook for 8-10 minutes until golden on top! It won’t take long to cook so it should be set in the middle fairly quickly and even puff up and ‘soufflé’ a little.
  10. Remove from the oven and carefully (and skilfully!) slide it out onto a serving board. If is ends up in one piece, nice job.
  11. Serve with a lovely simple salad of watercress/rocket with some lemon juice or my courgette salad below…

Courgette, Almond & Lemon Salad (Serves 4)

  • 4 large courgettes, chopped in matchsticks
  • 100g flaked almonds
  • 1 handful chopped coriander
  • Handful basil, leaves roughly ripped
  • Zest 1 lemon
  • Parmesan cheese to serve.
  1. Heat a frying pan over a high heat. Add the flaked almonds and toast for a few minutes until beginning to turn golden. Keep your eye on these, shaking often as they will burn quickly. Set aside in a bowl.
  2. In this bowl, add the coriander, basil and the zest of the lemon.
  3. Heat the frying pan again until hot and add just a small tsp of olive oil.
  4. Add the courgette matchsticks and fry quickly, shaking the pan often. You don’t want to colour them or turn them soggy, you just want to warm them and take the raw edge off.
  5. Season well with freshly ground pepper and salt.
  6. Remove from the heat and toss with the almonds and herbs.
  7. Peel over (using a speed peeler) some nice wafers of parmesan cheese. Serve!

Marmite Bread

Jess - Marmite bread

 

L

ove it or hate it bread perhaps would be a more fitting name? Now if like my family you’re partial to the odd toasted crumpet with marmite then you’ll understand the inspiration behind this bread. A rival to match an English muffin with soft poached egg is an airy warm and marmite covered crumpet with its pillowy wholes allowing the unctuous yolk to ooz through the gaps. So why not make use it in bread?

And trust me, if you’re a ‘love it’ personality then simply the act of toasting a cheeky slice of this hearty bread invites an aroma throughout the house that will have your most mature cheddar running from the fridge, willing at mercy to be sliced and lathered onto this tempting creation…..don’t knock it until you’ve tried it.

Jess - Marmite bread 5Jess - Marmite bread 3

Makes 1 loaf

  • 480g brown wholemeal strong bread flour
  • 40g molasses
  • 7g dried yeast
  • Large pinch salt
  • 2 tbsp marmite
  1. Start by combining the flour, a large pinch of salt and the molasses in the bowl of a food processor and blend until combined.
  2. Measure out 100ml of warm water and mix in the yeast, whisking until combined and fully dissolved.
  3. Add this to the mixer with another 200ml of water or so and mix until just combined.
  4. Add the marmite and pulse until incorporated
  5. Tip the mixture out onto a floured surface and knead for a good 10-15 minutes until the dough is springy, elastic and soft.
  6. Place in an oiled bowl, cover with cling film and place in a warm place until double in size (around 2 hours). I like to turn the oven on low before beginning the recipe then switch it off when its warm and this way it creates an ideal environment for the first prove.
  7. Once doubled in size, turn out onto a floured surface and knock out the air. Knead again for about 5 minutes before shaping into an oblong and placing in a greased loaf tin. Prove again until doubled in size.
  8. Preheat the oven to 180°C when ready to bake and bake the loaf for about 35-40 minutes until cooked and hollow sounding when tapped on the base. Leave to cool before slicing.

You can certainly be creative on the options for serving this bread! Toasted topped with smashed avocado and a soft poached egg as done here, or for a more decadent choice butter the outside of two slices and fill with grated mature cheddar and griddle in a pan or on a panini maker until toasted and melted.

Jess - Marmite bread 4

Sweet Potato and Chorizo Cakes

This makes a flavourful brunch alternative if you’re fed up with the usual options. Complete with self-saucing poached egg with (ok I admit, out of season) asparagus and crisp potato cake. A blob of ketchup and it’ll feel like a Sunday….

  • 2 large sweet potatoes
  • About 60g chorizo
  • 1 small garlic clove, crushed
  • Handful of flat leaf parsley, chopped
  • 4-5 spring onion
  • Large pinch of smoked paprika (optional)
  • Bunch of asparagus, chopped and blanched
  • 200g of spinach
  • 3 fresh free-range eggs
  • 50g unsalted butter
  1. Peel and chop the sweet potatoes and boil for about 8-10minutes in salted water until really soft and tender but not water logged. Drain and leave to steam dry
  2. Meanwhile, dice the chorizo into small pea sized chunks and fry in a hot, dry frying pan until the oils are released. Add the garlic and fry for a few minutes.
  3. Mash the potato to a paste and add the hot chorizo and garlic mixture.
  4. Finely chop the spring onions, including the green parts and add with plenty of seasoning and the chopped parsley and potato mix.
  5. Get pan of hot water on to boil ready for poaching your eggs.
  6. Return the frying pan to the heat and melt about 30g of the butter with a bit of oil until sizzling. Form the sweet potato into about 6 round, flat patties and fry in the butter for about 5 minutes each side until golden and crisp on each side. Drain on kitchen paper and keep warm.
  7. Heat the remaining butter in the frying pan and wilt the spinach and warm the asparagus with plenty of seasoning while you poach your eggs for a few minutes just until the whites are set but the yolk is gloriously runny (check by giving it a gentle prod, it should be squishy)
  8. Serve by placing a potato cake on the plate and stacking with asparagus and spinach, another potato cake and topped with the seasoned poached egg.

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Gingerbread and Apple Pancakes

The perfect start to a sunny Autumnal Sunday morning. I saw a version of these recently on a cookery show, however I always like to get some fruit into my breakfast in some way so I added some grated apple for texture and nourishment!

Pillowy, light and spongy pancakes are always satisfying. I haven’t got a huge sweet tooth so I appreciate homemade pancakes that haven’t been drowned in maple syrup or criminally, bacon…..! I had mine simply with Greek yoghurt and a spoonful of my pumpkin butter jam for sweetness. Drizzled with some sticky honey (the pancakes not me), I was ready to start the day……

  • 225g self raising flour
  • 3 tbsp light muscovado sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • pinch salt
  • ½ lemon, grated zest
  • ½ vanilla pod, seeds. Or a few drops of vanilla extract
  • 300ml milk
  • 1 large egg
  • 1 apple, grated and drained in a colander
  1. Place the dry ingredients in a large bowl and make a well in the centre.
  2. Add the lemon, vanilla and then whisk in the milk.
  3. Whisk in the egg and then add the apple. My apple was quite moist so it made the mixture a little thinner so I suggest draining the apple in a colander first or patting dry. I just added a little more flour and it still worked out fine!image
  4. Pour a little oil in a hot frying pan and fry large spoonfuls of the mixture for a few minutes until it begins to turn golden brown underneath and bubbles appear on top before flipping and frying for a few more minutes.
  5. Serve warm with yoghurt and honey or any other favourite accompianment!

These are also open to experimentation! Add any flouring, spice or fruit but be aware that wet fruit will add a lot of moisture. Try it with my pumpkin butter jamimage

Cornbread Fritters with Soured Cream and Guacamole

These little cornbread inspired fritters/pancakes were made with the leftover pulp from the sweetcorn soup I made. I hate waste and this way, the delicious wholesome leftovers were put to good use. You could alternatively use tinned corn which you can blend, the texture may be slightly different so just add more flour/milk to adjust for a drier/wetter batter. The polenta adds a crispy texture, the cheese melts everywhere and the chilli provides that familiar cornbread kick.

  • 300g leftover pureed corn from your Creamy Sweetcorn Soup– see recipe (or tinned sweetcorn, pureed)
  • 3 spring onions, finely chopped including green tops
  • ½ large red chilli, finely chopped
  • 40g grated mature cheddar cheese
  • 40g plain flour
  • 40g polenta/cornmeal
  • ½ tsp baking powder
  • 2 large eggs, beaten
  1. In a large bowl, combine the pureed corn, spring onions, chilli, cheese and season.image
  2. Whisk in the eggs and then stir in the flour, baking powder and polenta until you have a thick batter. If the batter is too runny add a little more flour. It should be fairly thick but will set once cooked.image
  3. Heat a thin layer of sunflower oil in a frying pan over a medium-high heat. Fry spoonfuls of the mixture for 1-2 minutes each side or until golden and crusty from the polenta. The mixture can be a little wet but adding too much flour I’ve found makes them taste a bit ‘floury’ whereas here they will taste solely of sweetcorn.image
  4. Drain on kitchen paper and leave to cool slightly before serving warm with soured cream and guacamole!