Sunday brunch recipes to impress
Easy (but impressive) Sunday brunch recipes to please a crowd
1
Avo toast with a twist from Social Brew Cafe, Putney
Ingredients:
- 1 Rye Sourdough Toast
- I small Avocado smashed with a little lemon juice
- Almond butter
- 2 eggs – poached
- 2 Cherry tomatoes cut in quarters
- Pumpkin and sunflower seeds
- Cube of feta cheese
- Baby Spinach leaves
Method:
- Put a layer of baby spinach leaves on the plate
- Toast some sourdough bread and place the toast on the leaves
- Spread the almond butter on the toast and top with the smashed avocado
- Poach two eggs and place on top
- Sprinkle the feta cheese and cherry tomatoes around the sides of the toast
- The final touch… a sprinkle of pumpkin and sunflower seeds
2
Beetroot borani bowl from The Black Horse, Kingston
Ingredients:
- 200g Giant couscous
- 250g Halloumi cheese (Sliced into 5 portions)
- 100g Beetroot small diced
- 50g Dukkha
- A pinch of fresh mint and dill
- 200g Mixed leaves salad
Ingredients for the sauce:
- 250g Cooked beetroot
- 150g Greek yogurt
- A tbsp of lemon juice
- 1 tsp of white vinegar
- A pinch of dill
- Olive oil
Method:
- Put all the sauce ingredients into a food processor and blitz until you get a smooth dressing
- Mix all the ingredients in a bowl and dress with olive oil
Then with a tablespoon, put the beetroot dressing around the edge of the salad bowl - Fill up the bowl with salad
- Grill the halloumi cheese and put it on top of the salad and complete it with dukkha
3
Blueberry pancakes with compote
Ingredients:
- 1 ripe banana
- 1 cup milk of choice
- 1 tsp vanilla extract
- 1 tbsp olive oil
- 1 cup buckwheat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch salt
- Handful blueberries
- For the compote:
- 2 cups fresh raspberries/strawberries/blueberries
- Juice of ½ a lemon
- 1 tsp vanilla extract
Method:
- Mash the banana and then whisk it together with the milk, olive oil and vanilla extract
- Add the buckwheat flour, baking soda, cinnamon and salt and mix until thick and gloopy
- Add a little oil to a non-stick pan on a medium heat, then spoon 2 tbsp of your batter into the pan to form the pancakes. Cook as many as your pan can fit at a time
Drop four or five blueberries into each pancake and when they start to bubble, flip them over, cooking for a further two minutes until golden. Repeat with the whole mix - Whilst the pancakes are cooking, add the berries to a small saucepan, along with the lemon juice and vanilla extract and allow to heat very gently, stirring from time to time
- Once all the pancakes are cooked, stack them high and top with the compote and any toppings of your choice
