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Brunch

Brunch

Includes Breads and Pastries, Cereal, Eggs, Fruit, Meat, Fish, Vegetarian and Drinks
Skipper, Joy
21087
neu

sofort lieferbar

15,50 €
inkl. 7% MwSt., zzgl. Versandkosten
Brunch

Author: Joy Skipper
Struik Publishers
Cape Town, 2007
ISBN: 9781847730015
Soft cover, 12x18 cm, 192 pages, throughout colour photos


Description:

Brunch is a meal that combines both breakfast and lunch, eaten around midday or late in the morning, on lazy days off.

It is an incredibly versatile meal, conjuring up relaxed Sunday mornings and food to be savoured – never hurried.

Brunch can incorporate both healthy dishes and wonderfully indulgent foods, from oatmeal with summer berries and yoghurt to eggs Benedict, syrup-drenched pancakes and homemade cakes and breads.

Chapters include Breads and Pastries, Cereal, Eggs, Fruit, Meat, Fish, Vegetarian and Drinks.


About the Author:

Joy Skipper is an experienced food writer and recipe stylist who has worked for a number of magazines in the United Kingdom, including the Telegraph (magazine) and WeightWatchers.


Content:

Introduction
Useful ingredients
Bread, muffins and pastries
Cereals
Eggs
Pancakes and waffles
Fruit
Meat and fish
Vegetarian
Drinks
Index


Recipes:

Spicy baked Pears

These are perfect to serve for a winter brunch - quite light but really delicious and pears are at their best at this time of year.

25 g (0.9 oz) butter, softened
50 g (1.75 oz) soft light brown sugar
1 egg yolk
100 g (3.5 oz) almond macaroons, crumbled
6 ripe pears
2-3 tbsp Grand Marnier
200 g (7 oz) Greek yoghurt
Sprinkling of ground cinnamon

Preheat the oven to 180°C (350°F/Gas Mark 4).
Cream together the butter and sugar in a bowl. Stir in the egg yolk and the crumbled macaroons.
Cut the pears in half and cut out the stalk, leaving a little dip in the centre of each half.
Place on a buttered baking tray.

Divide the macaroon mixture between the pear halves, pressing it down quite well.
Sprinkle over the Grand Marnier and bake for about 25 minutes, until soft.
Serve with a dollop of Greek yoghurt and a sprinkling of ground cinnamon on each one.


Herb Omelette

Any herbs can be used in an omelette, but always use fresh ones as the dried variety are too strong for this - pick your favourites and chop them well.

2 eggs, very lightly beaten
Salt and freshly ground pepper
1 tbsp freshly chopped parsley
1 tbsp freshly chopped chives
15 g (1/2 oz) butter

Gently mix together the eggs, seasoning, parsley and chives.
Heat a small frying pan and add the butter - swirl it around to coat the whole pan.
Pour in the eggs and shake the pan to spread them out evenly then, using a fork, draw the edges of the omelette to the centre, allowing uncooked egg to reach the pan.

When the omelette is nearly cooked and the top is slightly liquid, tilt the pan with one hand and use a palette knife to flip over one edge of the omelette into the centre.
Slide it out of the pan onto a plate and serve immediately.