Es befinden sich keine Artikel im Warenkorb
Author: Joy Skipper
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.
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.
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
Preheat the oven to 180°C (350°F/Gas Mark 4).
Divide the macaroon mixture between the pear halves, pressing it down quite well.
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
Gently mix together the eggs, seasoning, parsley and chives.
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.