24 October 2016Last updated

Food | Recipes

Fuss-free recipes for weekend mornings

Give your lazy brunch an equally lazy start with this delish spread. And send out the invites – these are for sharing

Camera Press
26 Sep 2016 | 02:22 pm
  • Mushroom frittata

    Source:Camera Press

Mushroom frittata

Prep time 5 mins
Cooking time 30 mins
Serves 4

150g mixed mushrooms, roughly chopped
2 leeks, roughly chopped
5 sprigs thyme or 1 tsp dried thyme
4 tbsp butter
170g asparagus, roughly chopped
2 tbsp miso paste or salt to taste
6 eggs

In a standard frying pan, sauté mushrooms, leeks and thyme in butter until soft. Add asparagus and fry for another 2 minutes. Beat the miso paste and eggs together. Pour the eggs over the vegetables.

Cook over a low heat for 10-20 minutes with the lid on or until the frittata sets in the middle. Serve hot.

Waffle sandwich with coffee syrup


Prep time 10 mins
Cooking time 20 mins
Makes 4

2 eggs
½ cup olive oil/melted butter
1 ½ cups milk
1 tsp vanilla essence
2 cups cake flour
1 tbsp baking powder
½ tsp salt
To serve:
250g beef bacon
2 tbsp instant coffee
2 tbsp boiling water
4 tbsp golden syrup
½ cup cream cheese or smooth cottage cheese

Mix the eggs, oil, milk and vanilla together. Combine the dry ingredients in a separate bowl. Now add the wet ingredients to the dry and mix.

Fry the beef bacon until crisp and set aside.

Mix the coffee powder with the boiling water and stir the brew into the golden syrup to make coffee-flavoured syrup. Make waffles in a waffle pan. Spread cream or cottage cheese over hot waffles and add a few strips of crispy bacon. Put another waffle on top to make a sandwich and drizzle syrup over. Serve hot.

Cinnamon rolls


Prep time 30 mins plus 3-5 hours
Baking time 30 mins

4 cups plain flour, plus extra
½ cup sugar
2¼ tsp instant yeast
½ tsp salt
4 tbsp buttermilk
90g butter, melted
3 large eggs, beaten
1 tbsp vanilla essence
Cooking spray or butter
For the filling:
½ cup butter, softened
1 cup light brown sugar
½ cup chopped pecan nuts
5 tsp cinnamon powder
For the cream cheese glaze:
½ cup cream cheese or smooth cottage cheese, room temperature
½ cup icing sugar
1 tsp cinnamon powder

Combine all the dry ingredients in a stand mixer with a dough-hook attachment.

Microwave the buttermilk for 45 seconds or heat on low until warm. Pour it in the dry mixture along with melted butter, eggs and vanilla essence. Mix well to form dough.

Dust your hands and your work surface with 2 tbsp flour. Remove the dough from the mixing bowl and knead it for 10 minutes. The dough should be soft and sticky so don’t add more flour. Grease the inside of a bowl with cooking spray and put the dough inside. Cover the dough with cling film and set aside in a warm place for 2-3 hours or until double in size. Put the dough on a clean work surface dusted with flour. Knock the dough down for 2 minutes. Use a rolling pin dusted with flour to flatten it into a rectangle.

Combine the ingredients for the filling and spread the mixture over the dough. Roll the dough up like you would a Swiss roll and cut into slices of about 2cm thick. Grease an oven dish with cooking spray and add the slices. Cover the dish with cling film and set aside to allow the dough to double in size again (about 1-2 hours).

Preheat the oven to 180°C. Bake the rolls for 30 minutes or until golden brown and cooled through. Combine the ingredients for the glaze and drizzle it over the rolls. Serve hot.

Beef bacon, eggs and cheese sandwich


Prep time 5 mins
Cooking time 15 mins
Makes 2

2 eggs
6 slices Emmental cheese
4 slices ciabatta bread
6 strips beef bacon
Butter, for frying

Beat the eggs. Dip one side of each slice of bread into the egg. Make 2 sandwiches with the bread and cheese, with the sides dipped in egg facing inwards. Wrap the beef bacon around the sandwiches, securing it with a toothpick. (The strips should overlap.)

Melt butter in a hot pan and fry the sandwiches with the seams where the strips of beef bacon overlap facing down. Remove the toothpicks, flip them over and fry the sides of the sandwiches until crisp all over.

Serve hot.

Salmon fish cakes


Prep time 20 mins, plus 2 hours or overnight
Cooking time 10 mins
Makes 8-12 fish cakes

12 baby potatoes
4 tbsp chopped chives
4 tbsp chopped dill or basil
4 tbsp fish sauce
200g hot-smoked salmon
1 egg
1 cup plain flour
4 egg whites, whisked
2 cups breadcrumbs
Oil, for frying
Poached or fried eggs
1 packet spinach, lightly steamed
For the lemon sauce
4 egg yolks
2 lemons, juice of

Boil the potatoes with the skin until soft. Drain the water and spread the potatoes out on a dishcloth to allow the steam to escape and the potatoes to dry. Set aside to cool down.

Cut the potatoes into cubes. Add herbs, fish sauce and salmon and stir to make a mixture that is coarse but binds well. Season with salt and pepper. Stir the egg into the mixture. Divide the mixture into equal-sized balls and shape them into patties. (Wet your hands in a bowl of clean water when moulding to prevent the mixture from sticking to your hands. You can also dust it with flour.) Put the fish cakes on an uncovered plate in the fridge for at least 2 hours or overnight to ensure they are firm.

To prepare the sauce, add egg yolks and lemon juice to a metal pot over a low heat. Using a hand whisk, beat until it’s pale and starts to thicken. (Keep the heat low and beat regularly or the eggs will get scrambled.) Take the sauce off the heat and set aside.

Place flour, egg whites and breadcrumbs in separate shallow bowls. Dip the fish cakes in each of these and shallow-fry in a pan in 5mm of hot oil. Allow a golden-brown crust to form before you turn the cakes over.

Serve with the lemon sauce, poached or fried eggs and steamed spinach for a substantial meal.

Camera Press

Camera Press