Brunch is the delightful combination of both lunch and dinner. It is usually enjoyed in the weekend as people like to wake up late and still be able to enjoy a sumptuous breakfast with friends and family.
Brunch originated in England in the late 19th century and became popular in the United States in the 1930s and now is globally celebrated as a weekend treat. In Saudi Arabia, it might not be celebrated at homes but is definitely a fully booked meal at fancy restaurants and hotels.
Below are a number of tasty ideas for your next home brunch:
Cinnamon-sugared spoon doughnuts
• Ingredients
• 1 cup (200g) caster sugar
• 1 teaspoon ground cinnamon
• 1 cup (150g) plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 egg, lightly whisked
• 1/2 cup (125ml) buttermilk
• Vegetable oil, to deep-fry
Method
1. Step 1
Place 3/4 cup (150g) of the sugar and half the cinnamon in a medium bowl and toss to combine.
2. Step 2
Combine the flour, baking powder, bicarbonate of soda, nutmeg, salt, remaining sugar and remaining cinnamon in a medium bowl. Make a well in the center. Add the egg and buttermilk and stir to combine.
3. Step 3
Heat enough oil in a large saucepan to reach 6cm. Place over medium heat until 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds).
4. Step 4
Carefully drop four dessertspoonfuls of mixture into the hot oil and cook, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and just cooked through. Use slotted spoon to transfer to a plate lined with paper towel, then transfer to the cinnamon sugar and toss to coat. Repeat in 3 more batches with remaining dough, reheating oil between batches. Serve warm or at room temperature.
Baked eggs with spinach and green onion
Ingredients
• 30g butter
• 1 bunch English spinach, trimmed, washed, dried
• 2 garlic cloves, crushed
• Melted butter, to grease
• 2 green onions, thinly sliced
• 1/3 cup (35g) coarsely grated cheddar
• 4 large free-range eggs
• 1/3 cup (80ml) thin cream
Method
1. Step 1
Preheat oven to 180°C. Melt the butter in a large frying pan over high heat until foaming. Add the spinach and garlic and cook, tossing the pan occasionally, for 2-3 minutes or until spinach just wilts. Remove from heat. Season well with salt and pepper.
2. Step 2
Brush four 3/4-cup (185ml) capacity ramekins with butter to grease. Divide the spinach evenly among the ramekins. Sprinkle with green onions and cheddar. Carefully crack an egg into a small dish, then tip into the ramekin. Repeat with remaining eggs. Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.
3. Step 3
Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in the oven for 8-10 minutes or until the white is set and yolk is still runny, or until cooked to your liking.
4. Step 4
Remove ramekins from the oven and serve immediately with buttered toast, if desired.
Halloumi French toast with pepperoni and mushrooms
• Ingredients
• 30g flaked almonds
• 1 loaf Turkish bread
• 250g halloumi
• 1 lemon
• Slices of pepperoni
• 2 flat mushrooms
• 350g Swiss brown mushrooms
• 4 eggs
• 60ml (1/4 cup) milk
• 70g butter
• 1/2 bunch mint
Method
Step 1
Preheat oven to 200C fan-forced. Line an oven tray with baking paper and place almonds at one end. Trim bread to a 30cm length. Cut in half horizontally without cutting all the way through, then halve width-wise. Coarsely grate halloumi into a bowl, zest over lemon, then stir to combine. Reserve lemon. Divide cheese mixture between bread halves.
1. Step 2
Remove stalks from flat mushrooms and discard, then thickly slice with Swiss brown mushrooms. Cut pepperoni into 1cm-thick slices.
2. Step 3
Whisk eggs and milk in a flat dish slightly larger than a bread half. Heat a large, non-stick frying pan over medium heat. Meanwhile, add 1 bread half to egg mixture and carefully turn over 4 times or until well soaked. Transfer to a plate. Repeat with remaining bread.
3. Step 4
Add 50g butter to hot pan, quickly add bread, then cook for 2 minutes each side or until golden. Transfer French toast to other end of oven tray, reserving pan (don’t clean). Cook for 6 minutes or until almonds are golden. Remove almonds and set aside. Return French toast to oven and cook for a further 4 minutes or until halloumi is melted.
4. Step 5
Place reserved pan over medium heat. Add pepperoni and cook, turning, for 4 minutes or until cooked through. Add mushrooms and remaining 20g butter, and cook, tossing occasionally, for 6 minutes or until mushrooms are lightly browned. Season with freshly ground black pepper.
5. Step 6
Cut reserved lemon into cheeks. Using a serrated knife, cut each French toast into 4 slices and top with mushroom mixture. Tear over mint leaves, scatter over almonds and serve with lemon cheeks.
Easy brunch ideas to light up your weekend
Easy brunch ideas to light up your weekend
