On The Menu: Brunch Favourites

Ode to Brunch

Brunch is so much more than the people you’re with and the drinks. The main feature for Brunch are the meals that make it eventful. Here are our picks for our favourite brunch recipes!

Recipe by Philna Otieno Photograph by Heenie Photography

Lemon-Poppy Seed Pancakes

This unexpected combination is a refreshing change from regular pancakes. They are light, fluffy and bursting with lemon flavour. Easy breakfast pancakes to start your day off right. Perfect for a special occasion, a cosy weekend morning, or just any time you want to treat yourself!

Prep: 10mins | Cook: 10mins | Serve: 8-10

INGREDIENTS:

Dry ingredients: 2 cups all-purpose flour 3 tbsp sugar 2 tsp of baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp poppy seeds 1 tbsp lemon zest

Wet ingredients: 6 egg whites 2 egg yolks 1 1/3 cup buttermilk 3 tbsp melted unsalted butter 1/2 tsp vanilla extract 3 tbsp of fresh lemon juice

SERVING TIP

• Golden syrup or honey • Raspberries or blueberries DIRECTIONS: 1. In a bowl, whisk together all the dry ingredients and set aside. 2. In a separate bowl, blend together all the wet ingredients except egg whites and fold in the poppy seeds. 3. Beat egg whites until they are soft and a peak forms. 4. Add the wet to the dry and mix just until combined. Gently fold beaten egg whites into batter. Don’t over mix, you want your pancakes to be fluffy! Lumps are fine. 5. Cook on a lightly greased pan until lightly golden on both sides. 6. Serve hot with golden syrup or honey.

Overnight French Toast With A Maple & Pecan Granola Crunch

For as long as I can remember, my mum’s French toast has always been my favourite thing to eat. Whether it’s for breakfast, lunch or dinner – I am always game for a large stack of French toast with a side of watermelon juice. All her food is made with so much love, and that’s what this recipe is all about - love in one dish. Indulgent but quick to make and perfect for a family brunch on a Sunday morning.

Prep Time: 10 minute Cooking: 35 - 40 minutes Serves: 4 - 6

INGREDIENTS 4 x 1-inch slices of brioche bread 2 eggs 3/4 cup milk ¼ cup double cream 1 tablespoon brown sugar 1 teaspoon cinnamon powder 2 tablespoons oats ¼ cup pecans, roughly chopped 1 tablespoon butter 1 tablespoon maple syrup

DIRECTION 1. Whisk the eggs, milk & double cream together. Add the brown sugar & cinnamon powder and set aside. 2. In a lightly buttered baking tray, place the slices of bread overlapping slightly and pour the milk and egg mixture over. Cover and refrigerate overnight. 3. For the pecan crunch, mix the oats, pecans, butter and maple syrup. 4. Preheat oven to 175 degrees Celsius and remove baking tray 20 minutes before baking. 5. Sprinkle pecan crunch and bake covered with foil for 20 minutes. Remove foil and continue baking for 15 to 20 minutes until bread is puffed and golden. 6. Serve with fresh maple syrup and fruit.

Recipe & Photography by Kook Food YUMMY On The Menu

Easy Shakshuka

INGREDIENTS:

3 tbsp olive oil 1 large onion, thinly sliced 1 large red pepper, seeded and sliced 3 garlic cloves, minced 1 tsp ground cumin 1 tsp sweet paprika ¼ tsp cayenne 1 large can tinned tomatoes ¾ tsp salt ¼ tsp black pepper 140g Brown’s feta 6 large Ololo Farm eggs 1 tbsp vinegar Dhania, chopped chillies and spring onion to serve.

METHOD: 1. Heat the oil in a large skillet and add onion and red pepper slices. Cook gently until very soft – about 20 mins. Add garlic, and cook until soft, then add in the spices. Pour in the tomatoes and season with salt and pepper. Cook for about ten minutes. 2. Stir in the crumbled feta. Make some little dips in the tomato sauce, and remove the skillet from the heat before cracking the eggs into the dips. Season each egg with freshly ground black pepper and some salt, and put a lid (or foil) over the skillet whilst the eggs cook. 3. Sprinkle with dhania, chillies and spring onions and serve. 4. Sprinkle the dish with feta cheese and serve with bread or pita.

Recipe by Juliet Kennedy Photo by Kenyan Library

Cooking on a budget with Sirimon Everyday Cheese

It’s never been a better time to try something new in the kitchen – amateur cook or home pro-chef, Sirimon Cheese brings you recipes you can create, on a budget. All made using the versatile Everyday Cheese which works to add that burst of flavour to any meal.

BEAN & CHEESE BURRITO FEEDS 2 FOR KSH 550

INGREDIENTS • 2 tbsps sunflower oil • 1 red onion • 3 cloves garlic • 1 red bell pepper, chopped • 1 tsp paprika • 1 tsp garlic powder • 1 tsp salt • 1/2 tsp black pepper • Homemade chilli salsa • 1 tbsp mayonnaise • 250gms shredded Sirimon Everyday Cheese • Homemade flour tortillas • 1/2 cup water • 2 cups black beans, cooked • Lettuce leaves TO MAKE THE FLOUR TORTILLAS, YOU’LL NEED:

• 2 cups all-purpose flour • 1/2 teaspoon salt • 3/4 cup water • 3 tablespoons olive oil

HOW TO MAKE THE FLOUR TORTILLAS:

1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. 2. Let rest for 10 minutes. Cover with a kitchen cloth. 3. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-inch circle. 4. In a greased cast-iron or another heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Keep warm.

METHOD 1. Heat the oil in a pan. Cook the onions and garlic till fragrant. Add cooked black beans, water and spices. Simmer for 5 minutes to reduce the water. Remove from fire. 2. To assemble the burrito, place the cooked black beans, red bell pepper, lettuce, chilli salsa, mayonnaise and shredded Everyday Cheese on the flour tortilla. Fold to form a wrap.

BEEF & CHEESE CASSEROLE

FEEDS 4 FOR KSH 950 INGREDIENTS • 2 tbsps sunflower oil • 1 red onion • 3 cloves garlic, minced • 1 red bell pepper • 5 tomatoes, chopped • 1 tsp oregano • 1 tsp garlic powder • 1 tbsp chives, chopped • 1 1/2 tsp salt • 1 tsp black pepper • 1 tbsp homemade chilli salsa sauce • 250gms pasta • 200ml sour cream • 250gms shredded Sirimon Everyday Cheese • 400gms grounded beef

METHOD 1. Heat the oil in a pan. Cook the onions and garlic till fragrant. Add the chives, tomatoes, marinara and red bell pepper. Add the ground beef and spices. 2. Cook till the meat turns brown. 3. Boil the pasta till tender. Toss with the sour cream. 4. Layer the pasta onto a baking dish and spread the beef mixture over it. Top it off with shredded Everyday Cheese. 5. Bake in a pre-heated oven for 25 mins at 200 degrees Celsius. 6. Remove from oven. Decorate with chopped parsley (optional) and serve warm. Enjoy!

For more recipe inspiration, visit: www.sirimon.co.ke