Simple, soulful, quick and tasty meals for the whole family!
Sunday Sausage Brunch
WHAT YOU NEED
- 1 pack pork sausages (+- 600 g)
- 50 g grated cheddar cheese (125 ml)
- 1 large apple, peeled and grated
- 5 ml mixed dried herbs
- 4-6 large or X-large eggs
- ½ can ratatouille or, well drained, whole cherry tomatoes.
HOW TO DO IT
Pre-heat oven to 180 °C.
Grease a 25-30cm diameter heavy-based oven dish.
Cut the sausage skins down their length and squeeze out the sausage-meat into a mixing bowl.
Mix in the cheese, apple and herbs.
Press the mixture into the oven dish base.
Make 4-6 evenly spaced indentations to accommodate an egg in each.
Gently break an egg into each hollow.
Don’t worry if they overflow slightly into each other.
Dot over the ratatouille/tomatoes avoiding the eggs as much as possible.
Bake uncovered for 30 minutes.
Cut the sausage bake into wedges, allowing one egg per portion.
(No need to season this as the sausages provide sufficient salt and seasonings for the whole dish.)
Quick Breakfast Quiches
WHAT YOU NEED
- 12 Slices white bread, crusts removed
- Butter, for spreading
- 6 slices ham, chopped
- 200g ricotta cheese, crumbled
- 100g cheddar cheese, grated
- 6 eggs, lightly whisked
- 10ml mixed herbs
- 10ml barbecue spice
- 125ml milk
HOW TO DO IT
Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins.
Bake at 200°C for 5–6 minutes or until just golden.
Fill each bread case with a little of the ham, ricotta and cheddar cheese.
Place the egg, herbs, barbecue spice and milk in a jug and mix well to combine.
Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and
golden.
Courgette and Chicken Frittata
WHAT YOU NEED
- 200g baby marrows, trimmed
- olive oil
- 4 chicken breasts, thinly sliced
- 1 onion, halved and thinly sliced
- ¾ jar piquanté peppers, drained and sliced
- 100g feta, diced
- 75g frozen peas, defrosted
- 8 eggs, beaten
HOW TO DO IT
Preheat the grill to high.
Peel the baby marrows into thin strips using a vegetable peeler.
Coat with olive oil and season with salt.
Heat a griddle or frying pan until hot, then cook the marrow strips for about 7 mins until softened and golden.
Meanwhile, heat some olive oil in a 29cm-diameter frying pan with an oven-proof handle.
Cook the onion until softened then add the chicken and sauté on a gentle heat until cooked through.
Remove the marrows from the heat and add to the onion and chicken.
Scatter the sliced piquanté peppers, feta and peas into the pan.
Season the egg mixture well then pour into the pan, tilting to ensure the egg covers the filling.
Allow to cook for 3-4 minutes until the egg starts to firm up.
Transfer the pan under the hot grill and cook for a further 5 minutes until the egg is firm all the way through.
Allow to cool slightly then slide out onto a board.
Salted Caramel Flapjacks with Banana
WHAT YOU NEED
- 2¼ cups cake wheat flour
- 2½ tsp baking powder
- ½ tsp salt
- 2 eggs
- ¼ cup brown sugar
- 1½ cups buttermilk
- ¼ cup melted butter
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- ½ can caramel for serving
- 2-3 Tbsp full fat milk
- ¼ tsp salt
- Chopped almonds for serving, roasted
- Ripe banana for serving, sliced
- Whipped cream or crème fraiche for serving
HOW TO DO IT
Sift the flour, baking powder and salt.
In a separate bowl, whisk the eggs, sugar, buttermilk, butter, bananas and vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined.
Heat a nonstick pan, lightly oil it and drop in spoonfuls of batter (about 2-3 Tbsp per flapjack).
Cook until golden on one side and bubbles start breaking through to the top.
Then carefully flip them and cook until golden on the other side too.
Mix the caramel with milk and salt and serve the pancakes drizzled with the caramel sauce.
Spinach and Feta Omelette Roll-up
WHAT YOU NEED
- 350g white mushrooms, sliced
- 1 Tbsp butter
- ½ tsp each salt and pepper, to season
- 1 cup full cream milk
- 1/3 cup cake flour
- 10 Large eggs
- 200g baby spinach, chopped
- 1 cup (250g) Feta cheese, plain
HOW TO DO IT
Preheat the oven to 180°C and line a rimmed baking tray (30x40cm) with baking paper, with an extra 2cm overlapping over the shorter sides of the tray.
“Chef’s Tip: Grease the baking paper to ensure the omelette won’t stick after baking.”
Slice the mushrooms and add them to a large pan with the butter.
Sauté the mushrooms over medium-high heat for 5-8 minutes.
Season to taste with ¼ teaspoon each of salt and pepper and set aside.
Add the milk to a large bowl.
Sieve the cake flour into the bowl and whisk to combine until smooth.
Add in the eggs and whisk to combine.
Rinse and chop the spinach and stir it into the egg mixture.
Season to taste with the reserved salt and pepper.
Pour the egg mixture into the pan and bake for 13-15 minutes or until set.
Crumble the feta cheese across the baked omelette and top with the cooked mushrooms.
Lift the baking paper from one of the shorter ends and roll (while warm to prevent cracking) into a
log towards the other shorter end, peeling back the baking paper as you go along.
Place the omelette roll-up on a serving platter, cutting into thick slices to serve.
Serve alongside roasted plum tomatoes and garnish with freshly chopped parsley.
Cheesy Stuffed Croissants
WHAT YOU NEED
- 4 large butter croissants
- 4 Tbsp cheddar cheese, grated
- 2 Tbsp grated mozzarella cheese
- 2 Tbsp Parmigiano Reggiano, grated
- 8 Baby tomatoes, quartered
- 1 pack smoked diced bacon
- 3 Tbsp cream
- 3 Tbsp spring onion (chopped)
HOW TO DO IT
Preheat oven to 180°C.
Line a baking tray with baking paper.
Cut the top of each croissant with a knife to form a vessel where filling can sit.
Place the croissants onto the baking tray and set aside.
In a medium bowl, mix the cheeses, tomatoes, bacon, cream and spring onion.
Spoon the mixture into the prepared croissant boats.
Bake in the oven for +- 15 mins or until golden brown.
Serve immediately.
