Lazy Day Brunches E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2021

Beschreibung

Wake up and enjoy the most important meal of the day with over 60 relaxed recipes for every morning occasion, from lazy lie-ins to brunch parties. For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there's nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone's brunch style. With meat, fish, vegetarian and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.

Leseprobe

Lazy day

Brunches

Lazy day

Brunches

Relaxed recipes for the morning

Senior Designer Toni Kay

Editor Gillian Haslam

Head of Production Patricia Harrington

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Vanessa Bird

First published in 2021 by

Ryland Peters & Small

20–21 Jockey’s Fields, London

WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Julia Charles

Text copyright © Caroline Artiss, Ursula Ferrigno, Liz Franklin, Tonia George, Carol Hilker, Kathy Kordalis, Jenny Linford, Rosa Rigby, Laura Santtini, Janet Sawyer, Jenny Tschiesche 2021

Design and photographs copyright © Ryland Peters & Small 2021

ISBN: 978-1-78879-284-4

E-ISBN: 978-1-78879-368-1

Printed in China

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication Data has been applied for.

Notes:

• Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• Whenever butter is called for within these recipes, unsalted butter should be used.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes. Turn off the heat and leave the jars in the hot water until just before they are to be filled. Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturer’s instructions. Jars should be filled and sealed while they are still hot.

Contents

Introduction

Fruit, Grains & Oats

Pancakes & Waffles

Eggs & Brunch Plates

Salads & Sides

Pastries & Breakfast Bakes

Preserves & Drinks

Index

Credits

Introduction

For many, breakfast is the best and most important meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With over 65 appetizing and modern recipes, this book offers dishes to suit everyone’s brunchy style. From lazy lie-in treats and easy morning bites, to bountiful sharer plates and other wholesome offerings, here you’ll find an array of yummy dishes to ensure your weekend mornings are both delicious and relaxed.

The tradition of ‘brunch’ – the playful combination of breakfast and lunch – is widely acknowledged to have its origin in Britain, where a plea was made for the typically heavy and onerous Sunday dinner to be replaced with something lighter in the late morning. Its popularity spread, reaching American hotels in the 1920s, specifically in Chicago, where the celebrity and elite sought a sophisticated late-morning meal in between their transcontinental rail journeys. By the 1930s, restaurants across the country caught onto the trend and began to offer similarly desirable brunch-specific menus, and even morning cocktails, for those wishing to use their Sundays to relax and catch up with friends. Since then, it’s fair to say that the brunch phenomenon has soared and firmly taken its place as the king of weekend meals, playing host to all kinds of gatherings, from the eventful to the very casual, and everything in between. So whether you are cooking up a spontaneous treat for yourself, creating a cosy brunch for two, feeding the whole family or planning a delicious feast for a crowd, here you will find dishes for all occasions.

To kickstart your brunch, try one of the granola or porridge dishes. If you are in the mood for pancakes or waffles, you could opt for a classic maple and bacon combination or some French toast, or pull out all the stops and create cherry and ricotta blintzes served with a sour cherry soup. If eggs are your go-to brunch ingredient, try baked mushroom and egg ramekins, a frittata or breakfast tart or one of the new twists on the classic eggs Benedict. For summertime brunches, choose one of the tasty salads such as tomato and smoked mackerel or whip up a batch of sweet potato, pea and mint fritters.

To satisfy a sweet tooth, head to the pastries and breakfast bakes chapter, where you’ll find such tempting treats as butterscotch-bacon brittle cinnamon rolls or spelt, banana and chocolate muffins. Try your hand at making your own preserves – there are great recipes for grape jelly, lemon curd and tomato vanilla jam, as well as chutneys to accompany your savoury dishes. And on the side, serve up a pomegranate and mint green tea or a blueberry coffee, or indulge yourself with a decadent pickle-back Martini.

With more than 65 appetizing and modern recipes, starting the day the right way has never been easier, or tastier!

Fruit, Grains & Oats

Blueberry & blackberry açai bowls

Overnight seed pots

Grainy porridge

Spiced sweet potato porridge

Quinoa granola with tropical fruit & coconut yogurt

Honey & vanilla granola

Super berry granola

Baked oat milk porridge with pears, almonds & date syrup

Melon & r aspberry s alad in s tem ginger syrup

Orange-baked hubarb

Roasted apricots with goat’s curd puddles & oat clusters

Blueberry & blackberry açai bowls

As a food, açai pulp from the tribal Amazon belt is often blended with the starchy root vegetable manioc, and eaten as porridge. The taste is often described as reminiscent of wild berries and chocolate. The addition of its powdered form in a smoothie and blended with frozen berries gives you a great start to the day.

200 ml/scant 1 cup coconut water

2 ripe bananas

100 g/½ cup frozen blueberries

50 g/¼ cup frozen blackberries

1 tablespoon açai powder

1 tablespoon rolled/old-fashioned oats (optional)

To Serve

100 g/¾ cup blueberries

50 g/⅓ cup blackberries

1 dragon fruit, sliced

50 g/⅓ cup kiwiberries or 1 whole kiwi, sliced

1 tablespoon flaked/slivered pistachios

a few sprigs of mint

Serves 4

Blend the coconut water, bananas, frozen berries, açai powder and oats (if using) together in a blender until smooth. Stand for a few minutes to thicken.

Spoon into 4 small serving bowls. Arrange the fresh fruit, pistachios and mint on top and serve.

Overnight seed pots

Overnight pots are great for when you want breakfast ready to eat as soon as you get up. And even better – soaking nuts and seeds helps to de-activate enzyme inhibitors. These substances are naturally present in nuts and seeds, which protect them from digestion in the stomach. You can double, triple or quadruple the quantities of ingredients here if you want to prepare more than one serving.

Mixed seed pot

10 g/1 heaped tablespoon milled flaxseeds/linseeds

10 g/1 heaped tablespoon mixed sesame seeds

15 g/1½ tablespoons mixed sunflower and pumpkin seeds

10 g/1 tablespoon desiccated/dried shredded coconut

5 g/1 tablespoon goji berries

70 ml/⅓ cup hemp milk, or other milk of your choice

Serves 1

Mix all the ingredients together in a container with a lid, cover and leave in the fridge overnight.

By morning, the seeds, coconut and berries will have plumped up with milk and can be enjoyed either at home or on the go. The mixture will keep for up to 3 days in the fridge.

Chia pot

15 g/1 tablespoon chia seeds

85 g/⅓ cup almond milk, or other milk of your choice

1 vanilla pod/bean (seeds only)

1 tablespoon almond butter

flaked/slivered almonds, to serve

Serves 1

Mix all the ingredients together in a container with a lid, stir a few times in the first 30 minutes. Leave in the fridge overnight and enjoy in the morning.

Add some flaked/slivered almonds for added texture and serve. The mixture will keep for up to 3 days in the fridge.

Grainy porridge

This is an earthier version of traditional porridge, made using ancient grains.

50 g/¼ cup quinoa

100 g/½ cup amaranth

100 g/½ cup millet

a pinch of salt

450 ml/scant 2 cups almond, coconut, oat or other milk of your choice, plus extra if needed

Glow Balls

200 g/1½ cups Brazil nuts

100 g/¾ cup dates, pitted

100 g/¾ cup dried figs

1 tablespoon desiccated/dried shredded coconut

2 tablespoons coconut oil

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

4 cardamom pods, ground

2 tablespoons ground flaxseeds/linseeds

1 tablespoon cocoa nibs

½ tablespoon bee pollen

Whipped Honey Vanilla Butter

150 g/1¼ sticks salted butter, softened

1 teaspoon vanilla paste

2 tablespoons runny honey

To Serve

bee pollen

pumpkin seeds

goji berries

nuts

honey

Makes 6 small bowls or 3 large bowls

First, make the glow balls. In a food processor place the Brazil nuts, dates, figs, shredded coconut, coconut oil, turmeric, cinnamon, cardamom and flaxseeds/linseeds, and blitz into a textured paste. Transfer into a bowl and mix in the cocoa nibs and bee pollen. Form into 40 balls and set aside in the fridge until needed.

Bring the quinoa, amaranth, millet, salt, milk and 450 ml/scant 2 cups water to the boil in a medium pan. Reduce the heat, partially cover and simmer, stirring occasionally, until the cereal is the consistency of porridge (softer and thicker than the usual bowl of oatmeal) and water is absorbed, for approximately 40–50 minutes. If you want a looser, creamier texture, add more milk at this stage.

Meanwhile, make the whipped honey vanilla butter. Place the softened butter, vanilla paste and honey in a bowl. Using a hand-held mixer, whisk the ingredients together until light and fluffy.

Serve the porridge sprinkled with bee pollen, some glow balls, whipped honey vanilla butter and with your choice of other toppings.

Spiced sweet potato porridge

Sweet potato is the perfect brunch ingredient because it is a slow-releasing carbohydrate, and the cinnamon here provides sweetness without adding sugar.

200 ml/¾ cup almond milk, or other milk of your choice

2 cinnamon sticks (or 1 teaspoon ground cinnamon), plus extra ground to serve

10 cardamom pods

2 tablespoons pure maple syrup (optional)

150 g/1 cup grated sweet potato

a small handful of mixed nuts and sultanas/golden raisins

1 banana, sliced

Serves 2

Put the almond milk, cinnamon, cardamom pods and maple syrup, if using, in a saucepan set over medium heat and bring to a gentle simmer. Turn the heat right down so that the milk stays warm and the flavours can infuse for at least 10 minutes. Turn off the heat and cool completely before straining into a jug/pitcher using a fine-mesh sieve/strainer. You could prepare this in advance and store the infused milk in the fridge so it’s ready for you to use when required.

Return the infused milk to the pan. Bring to a gentle simmer, add the grated sweet potato and cook for 15–20 minutes, stirring often, or until the potato has softened. Add the nuts and sultanas/golden raisins and stir through.

To serve, pour into bowls, top with sliced banana and sprinkle with a little ground cinnamon.