Bring on the brunch

According to an article published in Punch magazine back in 1896, ‘To be fashionable we must “brunch”.’ How very British. I must admit I’m a Sunday brunch fan and not because it may or may not be fashionable but because it is one of my favourite meals. An opportunity to relax and recharge the batteries and enjoy my favourite eggs benny, or French toast and bacon or fruit-laden waffles.

Like the ongoing dispute about the origins of the pavlova, brunch has a hazy history but the most common explanation is that it has its roots in the old English hunting breakfasts — slap-up smorgasbords consisting of chicken livers, eggs, meats, jellies, fruits and sweets. Presumably, fox hunting makes you extremely peckish.

Brunch appeared on American menus in the 1930s with Chicago as the focal point. Travel was more leisurely in those days and Chicago was the perfect layover location between New York and Los Angeles for transcontinental train travellers to enjoy a late morning meal. After World War 2, as women entered the workforce, Sunday brunch increased in popularity providing a welcome break from the workplace and, doubtless, the housework.

While I do enjoy brunching out, I also enjoy my husband’s efforts, especially his crêpes with fresh fruit and his muesli trifle. Add some hot breads and a platter of parma ham, melon, brie and grapes for a super Saturday or Sunday long brunch with friends — served with Bloody Marys or Bucks Fizz.

Brunch torta

Serves 8

3 Tbsp olive oil
1 small onion, diced
125g white button mushrooms, sliced
250g asparagus, trimmed
1/2 cup each: plain Greek yoghurt, cream
6 large eggs
2 cloves garlic, crushed
¼ cup finely chopped basil leaves
Salt and pepper to taste
1 chargrilled red capsicum from a jar, thinly sliced
2 cups shredded gruyère cheese

1. Preheat the oven to 180°C. Brush the base and sides of a 21-23cm round springform cake pan and line the base with baking paper. Brush the paper with oil. Wrap the outside of the pan with foil.
2. Heat the oil in a large frying pan. Sauté the onion and mushrooms, until just tender.
3. Cut the asparagus into 5cm lengths. Cut thick stems in half lengthwise. Microwave until crisp tender.
4. Place the yoghurt, cream, eggs, garlic, basil, salt and pepper in a large bowl and whisk until well combined. Pat the capsicum dry and add with the drained vegetables and cheese. Pour the mixture into the prepared pan. Arrange some of the asparagus tips on top.
5. Bake for 1 hour until puffy and golden and the centre no longer jiggles when shaken.
6. Remove from the oven and cool for 10 minutes before removing from the pan. Serve warm or at room temperature.

To favourite, print or share this recipe, go to the recipe page.

Potatoes florentine

Serves 4-6

500g all-purpose potatoes, peeled
1 Tbsp butter
1 shallot diced
2 tsp plain flour
¾ cup milk
75g tasty cheese, shredded
2 cups firmly packed baby spinach
4 eggs
1 Tbsp milk
Salt and pepper to taste

1. Heat the oven to 180C.
2. Very thinly slice the potatoes and layer in a 4-cup baking dish. Sprinkle with 2 tablespoons of water. Cover and microwave on high power for 5-6 minutes or until very tender. Drain.
3. Meanwhile, melt the butter in a small pan and sauté the shallot, until softened. Stir in the flour then slowly stir in the milk. Add the cheese. Pour evenly over the potatoes.
4. Microwave the spinach, until limp. Place on top of the cheese sauce.
5. Beat the eggs, milk and seasonings, until well combined. Pour over the potato. Bake for 30 minutes, until puffy, golden and set.
6. Great served topped with crispy bacon or ham and diced tomatoes.

To favourite, print or share this recipe, go to the recipe page.

Michael's muesli trifles

Serves 2, served in wine glasses.

1½ cups berries, sliced if large
1 cup each: vanilla bean yoghurt, natural muesli
Whipped cream to garnish

1. Place ¼ of the berries in the base of two wine glasses. Top with ¼ of the yoghurt then ¼ of the muesli. Repeat the layers. Chill for at least 1 hour.
2. Great served topped with whipped cream.

To favourite, print or share this recipe, go to the recipe page.

Crepes suzette

Serves about 4

3 eggs
2 Tbsp plain flour
1 Tbsp each: water, milk
Pinch salt
25g butter
Sauce
2cm square lemon and orange rind
1 tsp sugar
Few drops vanilla essence
100g butter
4 Tbsp each: maraschino, curacao, kirsch liqueurs

1. Whisk the eggs, flour, water, milk and salt until well combined. Stand for 3 hours or overnight.
2. Melt a little butter in a crêpe pan and pour in enough batter to make a thin layer on the base. Cook until just coloured. Flip or turn the crêpe over and cook the other side.
3. Stack the crêpes with waxed paper in between. These can be prepared well ahead and frozen, if necessary.
4. To make the sauce, first julienne the citrus rinds. Combine the sugar and vanilla essence. Place the butter in a pan over low heat. When it starts to bubble add 2 tablespoons of each of the liqueurs. Heat for a few seconds then flame with a lighted match. As the flame dies, add the citrus rinds. The sauce may be prepared ahead to this stage.
5. When ready to serve, fold the crêpes into quarters and plunge into the bubbling sauce to heat through. Add the remaining liqueurs, warm through then flame.

To favourite, print or share this recipe, go to the recipe page.