Ham & Eggs
From Michel Roux’s Eggs. It’s not so much a recipe but an inspiration. Served here with baked polenta and mixed green salad for a Sunday brunch.
Happy Sunday!
Ingredients: (continue…)
Individual Herbed Lemon Ricotta
Servings:for four
Another great one from Marie Claire: Breakfast. It’s really delicious and I kid you not. The sourish dried tomatoes is tempered by the creamy yet light ricotta, its texture resembling the delicate silken Japanese tofu. Pungent flat parsley and fresh lemon are middle notes, sharp raw garlic the base.
I served this with crusty ciabatta and some greens. A glass of perfectly chilled Sauvignon Blanc would be very welcomed.
Ingredients:
(continue…)
For the carnivore in you (Hash)
When I was in University, I tore this recipe from Cosmopolitan magazine (circa late 1990). It was filed, by the magazine, under man-pleasing brunch. With no man to please and no knowledge of what roast beef was, my trials had always been rather disappointing.
Until this Sunday. We had a chunk of beef left over from our barbecue and I thought with a few potatoes, the meat would be great served as hash for a terribly unhealthy, morning-after brunch.
Hash can be made from a can of corned beef or left over roast beef. It’s normally grounded together with potatoes and carrot into a paste. The recipe I found uses cubes of potatoes and beef which, I agree, provide a better texture and bites. It’s also easier to make.
If you have a good chunk of meat, there is no need for further seasoning but salt and pepper. I omitted the suggested Worcestershire sauce and the dish became one of those great but simple and rustic dishes.
Please note that this is a calorie-laden, artery-clogging dish and therefore, not for everyone. The great flavours come from the fat and fried onion. So do yourself a favour and don’t use oil-spray or lean beef. Your tongue (and man) will thank you.
Ingredients:
(continue…)
Blackcurrant pancakes
I wanted to make blueberry pancakes but a misunderstanding ensued and my husband brought back cassis or blackcurrants instead. Although blackcurrant’s juice is too sharp and skin too astringent for something so warm and soft, I proceeded with this recipe from Marie Claire’s breakfast and served it with herb and garlic scrambled eggs and nuremberg sausages. Meanwhile, I will continue my quest for blueberry pancakes before summer is over.
By the way, do not worry if the batter seems too thick. It softens into the perfect thin pancakes.
French Toast
This dish was a staple Sunday brunch in my dorm in Canada where I first encountered this ’strange’ food. But I love it: done this way, the bread is soft and moist, with splatters of eggs all over the place. The whole ensemble is dressed with maple syrup (any other kills the delicate flavour of the bread with sticky sweetness). The fragrant maple syrup is perfect as it is sweet (but not overly) and bitter (sometimes with a little hint of tannin from the bark).
I recently obtained this recipe from Aju. The original recipe is found here.
I eliminate the cinnamon coz I don’t like and thus don’t have it. I also scatter muesli mix on top for crunch (rather than dumping the sunflower seeds into the bread mix and have the blackened seeds sticking on the pan rather than golden on the bread).
I made French Toast this morning to christen the opening of the maple syrup I bought in St. Lawrence Market (also to get rid of a few very sour Nectarine). With a cup of freshly grounded Losari coffee, it was a perfect brunch for this gloomy and yet romantic Sunday morning.
Thanks Aju!
Ingredients:
(continue…)
