Home Beautiful Brunch E-Book

BRUNCH

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SMOK ED BA K ED BE A NS W ITH AVOCA DO & EG GS Serves 6

1 tbsp olive oil 200g speck, trimmed, chopped 1 medium onion, finely chopped 1 clove garlic, crushed 2 tsp smoked paprika 400g can diced tomatoes ¼ cup La Morena chillies/ peppers/chipotles in adobo sauce, finely chopped ½ cup water 2 tbsp maple syrup

400g can white cannellini beans, rinsed, drained Ground sea salt and cracked black pepper, for seasoning 6 thick slices wholegrain or light rye bread, toasted 2 avocados, halved, peeled, thinly sliced 6 poached or fried eggs, to serve Micro herbs or chopped parsley, to serve

1. Heat oil in a medium non-stick frying pan over a medium heat.

Add speck and cook, stirring occasionally, for 5 minutes or until lightly golden. Remove speck from pan, draining oil back into pan.

2. Add onion and garlic to pan and cook, stirring occasionally, for 4 minutes or until soft. Add paprika and cook for 1 minute.

3. Return speck to pan. Add tomatoes, chillies with 1 tablespoon of adobo sauce from can, water and maple syrup. Stir until combined.

Bring to a simmer. Cook for 8-10 minutes or until slightly thickened.

4. Stir in beans and simmer for a further 5 minutes or until thickened.

Season. Beans can be made up to three days ahead and stored in the fridge. Add ¼ cup water when reheating.

5. Spoon beans onto toast. Top with avocado and egg and sprinkle with micro herbs or parsley to serve.

Note La Morena chillies/peppers/chipotles in adobo sauce are dried red jalapeño chillies hydrated in a smoky chipotle sauce. They are available in some supermarkets or gourmet grocers in the Mexican section. Alternatively, use 1 teaspoon of Mexican chilli powder.

Tip Vintage cutlery sourced from country bric-a-brac stores and op shops always adds character to a tabletop setting

Serves 4

1 cup black glutinous rice (black forbidden rice) 3 cups water ½ tsp salt ¹/₃ cup sugar ¼ cup finely chopped palm sugar 270ml coconut milk 2 mangoes, cheeks removed, peeled, thinly sliced

½ cup pomegranate seeds, optional ¼ cup flaked coconut Coconut sauce 400ml coconut cream 2 tsp cornflour ¹/₃ cup finely chopped palm sugar

1. Soak rice overnight in cold water. Drain and rinse with cold water. Place rice in a saucepan with water and salt. Bring to the boil. Reduce heat to low, cover and simmer rapidly for 40 minutes or until most of the water has been absorbed.

2. Add sugars and milk and stir over a medium heat until mixture comes to a gentle boil and sugar dissolves. Reduce heat to medium-low and cook, stirring, for about 15 minutes or until thick.

3. To make sauce, combine 2 tablespoons of the coconut cream with cornflour until smooth. Combine remaining coconut cream and palm sugar in a small saucepan over a medium heat. Stir until sugar dissolves and bring to a gentle boil. Reduce heat to medium-low and add cornflour mixture. Cook, stirring, for 3 minutes or until thickened. Cool slightly if preferred.

4. Divide rice between bowls and pour over spoonfuls of coconut sauce. Top with mango slices, sprinkle with pomegranate and coconut. Serve immediately.

R ICOTTA BUTTER M I LK PA NCA K E S Serves 6

2 cups self-raising flour 2 tbsp caster sugar 2¼ cups buttermilk 2 eggs, separated 1 tsp vanilla extract 200g ricotta Melted unsalted butter, for greasing Greek yoghurt, nectarine slices, blueberries and maple syrup, to serve 1. Sift flour into a large bowl. Stir in sugar. Whisk together buttermilk, egg yolks and vanilla in a jug until smooth.

Add buttermilk mixture to flour in bowl and whisk to combine.

Crumble ricotta over the top and whisk until thick and smooth.

2. Whisk egg whites in a medium bowl until stiff peaks form.

Add a spoonful to batter and fold in until combined. Add remaining egg white and fold in until just combined.

3. Grease a large, non-stick frying pan with melted butter.

Place over a medium heat. Pour 1⁄3 cup of batter into pan for each pancake. Cook for 2-3 minutes or until bubbles appear on the surface. Turn over and cook for a further 2-3 minutes or until golden. Repeat with remaining batter.

4. Dollop with yoghurt and serve with nectarines and blueberries. Drizzle with maple syrup.

Note Pancake batter can be made up to 24 hours ahead and kept in the fridge. Allow it to stand out of the fridge for 30 minutes before using, and thin down with a little buttermilk or milk if necessary.

Photography (this page) Nicky Ryan

STICK Y BL ACK R ICE W ITH CO CON UT SAUCE & M A NG O

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Tip Choose an alluring accent colour such as this pretty azure, which matches the freshness of the dish and the delightful time of day

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COCON UT & QU I NOA POR R I DGE Serves 4

¾ cup quinoa flakes 1¼ cups rolled oats ¾ cup flaked coconut 400ml can light coconut milk 1½ cups unsweetened coconut water 1 cup milk or unsweetened almond milk 2 tbsp honey or rice malt syrup Extra milk or unsweetened almond milk, to serve

1 large banana, sliced 170g tub coconut yoghurt ½ cup crunchy toasted muesli 2 tbsp chopped pistachios Apples in syrup 1½ cups water ¾ cup sugar ½ vanilla bean, split 2 medium red gala apples, thinly sliced into rounds

1. To make apples in syrup, put the water and sugar in a medium frying pan over a medium-high heat. Stir until sugar has dissolved.

Scrape seeds from vanilla bean and add to pan. Bring to the boil.

Add apple slices and push under syrup until covered. Cook for about 10 minutes or until apples are transparent and syrup has thickened. Transfer to a bowl. This can be done the day before and kept covered in a cool place.

2. Put quinoa flakes, oats, coconut, coconut milk, coconut water, milk and honey in a large saucepan over a medium heat. Stir until combined and mixture comes to a gentle boil. Gently boil for 5-7 minutes or until thickened to desired consistency.

3. Divide between bowls. Pour over a little extra milk. Top with apple slices, banana and yoghurt. Drizzle with a little apple syrup.

Sprinkle with muesli and pistachios and serve.

Tip Combine savoury dishes with sweet and create a well-rounded menu to kickstart your day in style and substance

BR E A K FAST G OZLEM E Serves 6, Makes 4

Dough 2½ cups plain flour ½ tsp salt 1 tbsp olive oil 1 cup water Filling ¼ cup olive oil 2 cloves garlic, crushed 1 medium onion, finely chopped 750g button mushrooms, sliced

½ cup chopped flat leaf parsley 500g grated mozzarella 250g Danish feta, crumbled 150g baby spinach leaves, rinsed Olive oil cooking spray, for frying Dukkah or zaatar, to serve, optional Micro herbs and lemon wedges, to serve

1. To make dough, sift flour into a large bowl. Add salt. Make a well in the centre and pour in oil and water. Mix until combined to a soft dough. On a lightly floured surface, knead dough for 8 minutes.

Or, if using an electric mixer fitted with a dough hook, mix until smooth and elastic. Place in a medium floured bowl. Cover with plastic wrap and set aside for 1 hour or overnight in the fridge.

Bring to room temperature before rolling.

2. To make filling, heat oil in a large non-stick frying pan over a medium-high heat. Add garlic and onion, and cook, stirring, for 3 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 10 minutes or until mushrooms are soft.

Transfer to a bowl and cool slightly. Stir in parsley.

3. Cut dough into four equal portions. Roll out, one at a time, on a floured surface to a 30cm square about 1mm thick. Keep lifting and turning dough when rolling to make sure it doesn’t stick and tear. Keep flouring surface.

4. Sprinkle one-half of each square with one-quarter of the mozzarella, leaving a 2cm border. Divide the mushroom mixture, feta and spinach between each square, placing on top of the mozzarella. Dampen the edges with wet fingers. Fold the dough over to cover filling, press and roll edges over to seal.

5. Wipe out frying pan with paper towel and lightly grease with cooking oil spray. Place over a medium-high heat. Use a long, wide spatula to slide under gozleme. Slide into pan and cook for 5 minutes.

Lift gozleme with spatula, spray pan with oil, turn gozleme over and cook the other side for 5 minutes or until golden. Repeat to make three more. Remove and slide onto a board. Cut into wedges. Sprinkle with dukkah and micro herbs. Squeeze with lemon wedges to serve.

Ideal for sharing, gozleme is a delicious savoury Turkish dish guaranteed to be a crowd-pleaser

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Photography (this page and opposite) Chris Warnes

This Middle Eastern-inspired dish blends the saltiness and pure yum of lightly fried haloumi with the freshness of avocado and spinach, which is sure to be a winner

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H A LOU M I & QU I NOA W ITH CR E A M ED GR EEN H A R ISSA SPI NACH Serves 4

1 cup cold water ½ cup tri-coloured quinoa, rinsed 4 eggs, at room temperature ¼ cup olive oil 350g haloumi, cut into ½cm-thick slices 240g baby spinach leaves 2 small avocados, halved lengthways, flesh scooped out 1 tbsp dukkah, plus extra for sprinkling 2 tsp black sesame seeds, optional

Green harissa 2 tsp ground cumin 1 tsp ground coriander 1 bunch coriander, sprigs removed ½ cup firmly packed mint leaves 1 jalapeño chilli, seeds removed, sliced 2 tbsp lemon juice ¼ cup olive oil Ground sea salt and cracked black pepper, for seasoning 125ml Greek yoghurt

1. Put water and quinoa in a small saucepan over a medium-high heat. Bring to the boil. Reduce heat to medium-low and simmer, covered, for about 8 minutes or until tender. Drain if required, cover and set aside.

2. To make green harissa, place ground cumin, ground coriander, coriander, mint and chilli in a food processor and process until finely chopped. Add juice and oil and process to form a paste.

Season. Add yoghurt and process until combined. Transfer to a small bowl and cover surface with plastic wrap.

3. Soft-boil eggs for 5 minutes, then cool slightly in cold water.

Peel and set aside. Meanwhile, heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-high heat. Add haloumi and cook slices for 2-3 minutes each side or until golden. Remove and cover to keep warm. Reserve pan.

OV EN-BA K ED COCON UT & A LMON D BR IOCH E FR ENCH TOAST Serves 6

Butter, for greasing 5 eggs 165ml can coconut milk 1 tbsp Amaretto or ½ tsp almond essence 500g loaf sliced French brioche

1½ cups flaked almonds Icing sugar, for dusting, optional Coconut yoghurt, to serve Maple syrup, rice syrup or honey, to serve

4. Place remaining oil in reserved pan over a medium heat.

Add spinach and cook, stirring, for 5 minutes or until wilted.

Transfer to a bowl and add ¾ cup of harissa mixture, then stir until combined.

1. Preheat oven to 180°C. Grease two large oven trays liberally with butter. In a large bowl, whisk together eggs, coconut milk and Amaretto. Dip 12 brioche slices, one at a time, in the egg mixture, allowing a little of the mixture to drain back into bowl, and place on prepared trays.

5. Divide haloumi, spinach mixture and quinoa among plates.

Top with avocado. Halve eggs and place on plates. Drizzle with remaining harissa mixture. Sprinkle with dukkah and sesame seeds, if using. Serve with extra dukkah.

2. Sprinkle almonds on top. Bake for about 20 minutes or until golden. Loosen from trays with a metal spatula. Stack slices on serving plates. Dust with icing sugar, if using. Top with a spoonful of coconut yoghurt and drizzle with syrup or honey. Serve.

SMOK ED TROUT & PE A QU ICH E Serves 4-6

350g whole hot smoked trout 2 tbsp olive oil 2 small leeks, white part only, thinly sliced 2 cloves garlic, crushed 5 eggs 300ml pure cream 1 tbsp Dijon mustard

Ground sea salt and cracked black pepper, for seasoning 85g butter, melted, plus extra butter for greasing 12 sheets filo pastry ½ cup grated vintage cheddar 2 tbsp dill tips ¹/₃ cup frozen peas

1. Peel and discard head from trout. Remove flesh from the bones and flake into large pieces. You should have about 200g meat. Set aside.

2. Heat oil in a medium, non-stick frying pan over a medium heat.

Add leek and garlic and cook, stirring, for 5 minutes or until soft.

Remove pan from the heat.

3. Whisk together eggs, cream and Dijon until combined. Season.

4. Grease a 25cm x 3½ cm-deep fluted flan tin with removable base with extra butter. Place tin on an oven tray. Take 6 sheets of filo and layer atop one another, brushing each sheet with melted butter as you go. Line tin with layered sheets, pressing into edges with a folded double thickness of pastry. Allow long end of filo to overhang sides.

5. Cover with plastic wrap to prevent filo from drying out. Repeat with remaining 6 sheets and butter, and place in tin in the opposite direction. Spread leek mixture over the base of pastry. Arrange trout on top. Sprinkle with cheese and 1 tablespoon of the dill.

6. Pour over egg mixture. Sprinkle with peas and remaining dill.

Season. Bake at 180°C for about 55 minutes-1 hour or until set in the middle. Lay a sheet of foil over the top of quiche after 40 minutes to avoid filo from overbrowning.

7. Cool for 20 minutes before removing from tin. Serve warm or at room temperature.

Tip Be sure to bring extra greens to the table for top-up garnishing

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TER I YA K I SA LMON, EDA M A M E & SE SA M E R ICE BOW LS Makes 4 bowls 1½ cups brown rice ½ tsp salt 2½ cups water ¼ cup white sesame seeds, toasted 1 tbsp black sesame seeds 130g frozen edamame beans, podded 80g Asian salad greens, rinsed 2 cups thinly sliced red cabbage 1 Lebanese cucumber, thinly sliced 5 red radish, trimmed, thinly sliced

2 small avocados, halved, peeled Pickled pink ginger and shredded green onion or shallot, to serve Teriyaki salmon ¹/₃ cup soy sauce 1 clove garlic, crushed ¹/₃ cup mirin 2 tbsp caster sugar ¼ cup water 2 x 250g skinless salmon fillets 2 tbsp rice vinegar 1 tsp sesame oil

1. Rinse rice in a strainer under cold water. Place rice, salt and water in a medium saucepan over a medium-high heat and bring to the boil. Cover with a lid and reduce heat to low. Gently boil for 25 minutes or until tender but still moist. Turn off heat and stand, covered in pan, for 15 minutes. Drain in a colander. Spread rice out in a large bowl and allow to cool.

2. Meanwhile, to prepare salmon, preheat oven to 200°C. Place soy sauce, garlic, mirin, sugar and water in a small saucepan and bring to the boil. Boil for about 7-8 minutes or until thickened slightly.

Remove from heat. Cool slightly. Place salmon on an oven tray that has been lined with baking paper. Spoon over 2 tablespoons of teriyaki sauce and turn salmon until coated in sauce. Roast salmon for about 15 minutes or until cooked to desired doneness.

Cool for 10 minutes, then flake salmon.

3. Add vinegar and sesame oil to remaining teriyaki sauce to make salad dressing. Set aside. Combine cooled rice with white sesame seeds and 3 teaspoons of black seeds. Pour boiling water over edamame in a heatproof bowl and stand for 3 minutes. Drain. Rinse under cold water.

4. To serve, spoon sesame rice on one side of serving bowls. Arrange salad greens, cabbage, cucumber, radish, edamame beans, salmon and avocado in bowl. Sprinkle with remaining black sesame seeds and top with ginger and green onion. Drizzle with dressing.

These healthy bowls of deliciousness add a burst of colour and soul-filling nourishment to the table for brunch guests

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GR EEN GLOW BOW LS Makes 4 bowls

500g cauliflower 1 tbsp olive oil 2 cloves garlic, crushed 1 bunch broccolini, trimmed 150g green beans, trimmed 2 bunches asparagus, trimmed 150g sugar snap peas, trimmed 3 baby cucumbers 4 soft-boiled eggs, halved ¼ cup pepitas 120g Persian feta, crumbled

Green goddess dressing ½ avocado, peeled, plus ¼ peeled and sliced, to serve 20g fresh turmeric, peeled, chopped ¼ cup chopped coriander ½ cup Greek yoghurt 1 tbsp apple cider vinegar 1 tbsp lemon juice ¼ tsp salt ¼ cup extra virgin olive oil ¼ cup water

1. Cut cauliflower into florets. Place in a food processor and process until rice-sized grains form. Remove from processor. Heat oil in a large non-stick frying pan over a medium-high heat. Add cauliflower and garlic. Cook, stirring frequently, for about 8-10 minutes or until tender. Transfer to a bowl to cool.

2. Cook broccolini, beans, asparagus and peas in a saucepan of boiling water for 2 minutes. Drain and cool under cold water. Drain.

3. To make green goddess dressing, place all ingredients in a food processor, add water and process until smooth.

4. Using a vegetable peeler, peel cucumbers into ribbons. Divide cauliflower among bowls. Arrange green vegetables, avocado slices and egg on top. Place cucumber ribbons in the centre, then sprinkle with pepitas and feta. Drizzle with dressing and serve.

Tip Choose a light colour and textural palette to match the mood of the start of the day: soft pinks, gentle greens, rustic finishes and handcrafted crockery that helps turn every meal into an occasion

Tip We used frozen berries to create a thick, slushy texture without ice cubes.

You could also freeze fresh berries

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SW EET POTATO, SPICED CH ICK PE A & QU I NOA BOW LS Makes 4 bowls

1kg sweet potato, peeled Olive oil cooking spray Ground sea salt, for seasoning 400g small cauliflower florets 1L water 1 cup red quinoa 80g baby spinach leaves, rinsed 200g grape tomatoes, halved ½ small red onion, thinly sliced Lemon juice and olive oil, to drizzle Spiced chickpeas 400g can chickpeas, rinsed, drained

R ED BER RY, CO CON UT & PE ACH SMO OTH I E BOW LS Makes 4 bowls

200g frozen raspberries 200g frozen strawberries 2 white peaches, quartered, peeled ½ large banana, peeled 200g coconut yoghurt 165g can coconut milk ¼ cup maple syrup

Topping suggestions Fresh raspberries, sliced strawberries, sliced white peach, shredded coconut, diced dragon fruit and edible flower petals

1. Place all ingredients in a food processor and process until smooth. Using a spatula, scrape down sides of processor.

Continue to process until thick and smooth.

2. To serve, spoon into bowls and decorate with some or all of the topping suggestions.

½ tsp turmeric 1 tsp baharat spice mix ½ tsp garlic powder ½ tsp ground sea salt 1 tbsp olive oil 1 tbsp chopped parsley Tahini yoghurt dressing ½ cup Greek yoghurt ¹/₃ cup water 2 tbsp tahini 3 tsp honey 1 tbsp lemon juice 1 tsp sriracha chilli sauce

1. Preheat oven to 200°C. Line two oven trays with baking paper. Cut sweet potato in half, then lengthways into 1cm-thick slices. Cut into 1cm-wide chips. Spread chips on oven trays and spray with oil. Sprinkle with salt. Roast for 10 minutes.

Spread cauliflower on trays with sweet potato and spray with oil. Roast for a further 25 minutes, turning vegetables halfway, or until lightly golden.

2. Meanwhile, bring water to the boil in a large saucepan.

Add quinoa and reduce heat to low. Simmer, covered, for 12-15 minutes or until quinoa is tender. Drain well.

Transfer to a bowl to cool.

3. To make spiced chickpeas, place chickpeas in a small bowl.

Add turmeric, baharat, garlic powder and salt, and stir to combine. Heat half the oil in a medium non-stick frying pan over a medium-high heat. Add chickpea mixture. Cook, stirring, for about 7 minutes or until golden. Stir in remaining oil and parsley. Set aside.

4. To make dressing, whisk all ingredients in a bowl.

5. Divide spinach among bowls. Spoon quinoa on one side.

Arrange chickpeas, sweet potato chips, cauliflower, tomatoes and onion in bowl. Drizzle with lemon juice and oil.

Serve drizzled with dressing.