Sundays to me are the best day to have brunch. That's because a lot of us have to get up early for church and it's just impossible to have a good breakfast ,plus Sundays are very slow and have a chill relaxed vibe that honestly make cooking and eating enjoyable.
Firstly I'd like to break down for those who may not understand what brunch is about. Brunch is simply a combination of breakfast and lunch in one meal and is usually had between 11 am and 2 pm.
For me a complete brunch should include;
-Some sort of juice preferably fresh fruit juice,milk or some hot tea or coffee.
-A protein like sausages, eggs,bacon, beef, chicken etc.
-Carbs such as bread, a sandwich, pancakes, cake etc.
-Vitamins; fruits or vegetables.
Now that we are all on the same page lets get started!
MENU
1. Fluffy vanilla pancakes
2.Spicy Sausage rolls
3. Mango and Passion juice with a hint of lime
4. Seasoned baked potatoes
FLUFFY VANILLA PANCAKES
PREP TIME: 5 MIN
COOK TIME:10 MIN TOTAL COOK TIME
TOTAL TIME: 15 MIN
MAKES 8 PANCAKES
INGREDIENTS
2 Cups all purpose flour
2 large eggs
4 tbs. sugar
3/4 tsp. vanilla
1/1/2 cup milk
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 cups melted butter/ vegetable oil
PROCEDURE
Sift your flour,baking powder, baking soda, salt and cinnamon powder into a large bowl and mix everything evenly.
In separate bowl whisk your eggs, milk, sugar,vanilla essence and vegetable oil/butter.
Make sure your butter is not hot because this will cook the eggs!
Gradually add your wet ingredients to your dry ingredients and mix everything lightly until combined( Do not mix the batter until smooth. The batter should be a little lumpy. This will help the pancakes become fluffy as the lumps trap the air in the pancakes during cooking.)
Heat up a pan and spread 1/2 tsp of oil on top of the surface with a serviette. ( Metal transmits heat better than oil so wiping off excess oil will help the pancakes cook better)
Measure 1/4 cup of the pancake batter onto the pan and leave the first side to cook until bubbles start to form on the top. (This usually takes2-3 min)
When bubbles form on top of the pancakes it's time to flip and cook the pancakes on the other side for 2 min or so.( Use medium heat to cook them) Once cooked remove and place onto a plate
Repeat this process until all the batter is done!
NOTE: If the pan is too hot and causing your pancakes to cook too quickly switch off the heat until the pan cools down a bit and continue.
The baking powder used helps the pancakes rise during cooking. If you are using self raising flour instead of all purpose flour then you don't need to use baking powder.
You can serve this pancakes plain or top with some maple syrup, chocolate syrup , ice cream or whatever you'd like!
SPICY SAUSAGE ROLLS
PREP TIME: 15 MIN
MARINATION TIME:1 HOUR
COOK TIME:45 MIN
TOTAL TIME: 2 HRS
MAKES 12 MEDIUM SIZED SAUSAGE ROLLS
INGREDIENTS(BEEF SAUSAGES)
300g minced meat
Juice of 1/2 lime
1/2 tsp. salt
1/2 tsp. black pepper
1/1/2 tbs. garlic powder
1 tsp. dried thyme
1 tbs. paprika
1 tbs. honey
1 large egg
1/4 cup breadcrumbs
INGREDIENTS (PASTRY DOUGH)
4 cups all purpose lour
1 cup of water
1/4 cup cold butter
3 tsp. sugar
2 tsp. salt
OTHER
Egg wash ( 1 egg and 1/4 cup milk)
Chia seeds/sesame seeds
PROCEDURE( BEEF SAUSAGES)
Add all the ingredients for the beef sausage in a large bowl and combine everything evenly with your hands. Divide the beef into 3 equal portions to make your sausages.
Mould each section into the shape of a sausage.
Next take out some cling film and wrap around one sausage portion tightly to hold the shape. Repeat the same for the remaining 2 portions.
Refrigerate for at least one hour to let the meat marinate.
PROCEDURE(PASTRY DOUGH)
Pre-heat oven to 180 degrees celsius.
Sift together your all purpose flour, sugar and salt into a large bowl.
Add in your butter and combine it with the flour using your hands until flour is crumbly. Kind of like how I described in my Pineapple crumble recipe.
Add in your cool water and combine everything well with your hands. Knead until the dough is well combined.
Divide dough into 3 equal portions, dust your rolling surface and roll out each portion of your dough to rectangular shapes until approximately 1/2 inch thick.
Cut around the edges to ensure that you have a good rectangular shape.
Gently remove your sausage from the cling film and wrap the dough around the sausage tightly. Make sure to press down the ends of the dough with a spoon or a fork as shown above to hold the shape
Cut your rolls into even pieces and brush egg wash over the top to give it a beautiful golden brown colour when ready.
Sprinkle some chia seeds or sesame seeds on top immediately after putting the egg wash(This step is optional).
Line your baking tray with parchment paper and place your rolls on top. Bake for 40-45 min. Leave to cool for 5 min after removing them from the oven and serve!
MANGO AND PASSION JUICE WITH A HINT OF LIME
PREP TIME:10 MIN
CHILL TIME: 1 HOUR
TOTAL TIME: I HR 10 MIN
SERVES 5
INGREDIENTS
4 Ripe mangoes
10 ripe passion fruits
1/1/2 cup sugar syrup
750 ml-1 l water
1lime
Ice cubes
Mint for garnish (optional)
PROCEDURE
First things first ensure that all your fruits are well washed before you begin.This is important whenever you are handling raw fruits and vegetables to prevent anyone from getting sick!
Once your fruits are clean start off by peeling off the skin from your mango and cutting off the flesh from the seed into cubes(The smaller the better). Place your mango cubes into a bowl while you get your passion fruits ready.
For the passion all you have to do is cut your fruit int half and extract the seeds and pulp from inside with a spoon. Place this in a separate bowl.
Now that all our fruits are prepped we can get started with the blending. This are the ratios I used per round of blending:
(i)3 cups mango
(ii)1 cup passion fruit
(iii) 500 ml water
Blend the above measurements until smooth and repeat the process until all the fruit is used up. My juice took 2 rounds but if you are using less or more fruit the rounds will change due to your ratios. The key here is that no matter what ratios you are using, ensure that the mango is more than the passion fruit used.
Once everything is blended, drizzle the juice of one freshly squeezed lime,mix well and sieve into a large bowl to remove the pulp. I however added back some of the passion fruit seeds that had been sieved out to give it a beautiful appearance!
Lastly add your sugar syrup ( free to adjust to your liking) , ice cubes and refrigerate for at least on hour before you serve.
Garnish with Ice and mint leaves and ENJOY!
NOTE: To make sugar syrup simply boil 2 cups of water with 1 cup of sugar. Leave to cool and add to your juice. I prefer using syrup over sugar grains because sometimes not all the sugar granules dissolve into the juice and leave behind some sugar granules.
SEASONED BAKED POTATOES
PREP TIME:5 MIN
COOK TIME: 40 MIN
TOTAL TIME: 45 MIN
SERVES 4
INGREDIENTS
1Kg potatoes
1/4 cup vegetable oil
1tsp. salt
1tsp. black pepper
2 tsp paprika powder
3 tsp. garlic powder
2 tsp. dry oregano
Chopped dania/cilantro/coriander
PROCEDURE
Pre-heat oven to 180 degrees celsius for 10 min.
Start with freshly peeled and cleaned potatoes. Cut up your potatoes into wedges and place them in a large bowl.
Coat the potatoes with the oil. (This not only helps brown the skin during cooking but also helps the spices stick to the potatoes.)
Add in all your spices, chopped coriander and mix everything well together.
Line a baking tray with aluminium foil( dull side up) and spread your potatoes on top. Bake for 30-40 min on the middle rack of the oven.
Once done season with salt and serve hot!
I'd love to see how any of these recipes on our first brunch menu turn out for you! Feel free to tag me on my instagram when you try them as well as ask for any additional information I don't bite!
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