18 October 2017Last updated

Food | Recipes

A fuss-free brunch menu

Family, friends and food. If that’s your idea of celebrating the new year, here’s a delicious menu to get you started

Camera Press
30 Dec 2016 | 12:00 am
  • Egg, ricotta, lamb and tomato bake

    Source:Camera Press

Egg, ricotta, lamb and tomato bake

Prep time 10 mins
Baking time 25 mins
Serves 6

For the dough:
400g self-raising flour
1 tsp sea salt
1 tsp bicarbonate of soda
1 cup buttermilk
80g butter, melted
For the toppings:
500g lamb sausages
350g vine tomatoes
150g ricotta cheese
6 eggs
1 tbsp dried rosemary
Micro herbs, to garnish

Preheat the oven to 180°C and grease a 33x21cm deep oven tray.

Sift the flour, salt and bicarb together into a large bowl. Add the buttermilk and butter and stir until it all comes together. Roll the dough out to fill the base of the oven tray.

Arrange the lamb sausages, vine tomatoes and ricotta on the dough base. Break the eggs in between the other ingredients and sprinkle with rosemary, salt and pepper.

Bake for 22-24 minutes. Leave to cool a few minutes and then slice. Sprinkle with micro herbs and serve.

Mini potato rösti and smoked trout ribbons


Prep time 15 mins
Cooking time 10 mins
Serves 6

For the rösti:
3 large potatoes, 
2 tbsp butter
For the topping:
200g cultured cream or crème fraiche
1 tbsp creamed horseradish
120g smoked trout ribbons
Pea shoots or chives, to garnish

To prepare rösti, grate potatoes into a sieve set over a bowl and leave to stand for 10 minutes. Season well with salt and black pepper.

Heat butter in a large frying pan over medium high. Drop spoonfuls of the potato mix into the pan, flattening slightly with the back of a spoon to form a patty. Let it cook for 2-3 minutes on each side until golden brown. Remove from pan and drain on paper towels.

Stir together the crème fraiche and horseradish.

To assemble, top each rösti with a dollop of the crème fraiche mixture, then layer on the trout ribbons. Sprinkle with black pepper. Serve immediately garnished with fresh pea shoots or chives.

Baked camembert with walnut praline topping


Prep time 5 mins
Cooking time 20 mins
Serves 6

3x125g Camembert cheeses
50g walnuts, toasted
150g sugar
3 tbsp water

Preheat the oven to 180°C.

Place the cheeses on a lined baking tray. Bake for 8-10 minutes. Meanwhile, add sugar and water to a saucepan. Over a low heat, stir until sugar has melted. Increase the heat and bring the mixture to the boil – don’t stir again. Cook 6-8 minutes or until sugar turns a caramel colour.

Sprinkle the nuts over the baked cheese and pour over the caramel mixture, coating the nuts. Serve warm with slices of soft bread.

Turkish delight and white chocolate squares


Prep time 10 mins
Refrigeration time 3-4 hours
Makes 20

125ml cream
250g white chocolate, finely chopped
Rosewater essence, a few drops
2 tbsp chopped Turkish delight

Heat cream in a small pot to almost boiling. Place the chocolate pieces in a bowl, pour over the hot cream and allow to melt. Stir in the rosewater essence and Turkish delight.

Transfer to a lined 20x10cm tray and refrigerate for 3-4 hours or until set. Once the mixture has set, remove from the tin and place on a chopping board, cut into small squares and serve immediately or refrigerate until ready to serve.

Ginger and apple zinger


Prep time 5 mins
Cooking time 5 mins, plus cooling time
Makes 2.5 litres

50g fresh ginger, peeled and finely sliced
1 litre apple juice
1 litre water
4 tbsp honey
1 litre cold soda water
2 red apples, finely sliced
Ice cubes, to serve

Place the sliced ginger, apple juice, water and honey in a saucepan. Stir to dissolve the honey, then simmer for 5 minutes over medium heat.

Allow to cool completely, then strain the liquid into large jugs, add the soda water and stir well.

To serve, fill glasses with ice and pour over the liquid. Garnish with red apple slices.

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