Hierdie lekker Brunch idee is van Ina Paarman, net reg vir die Paasnaweek
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Oats with Stewed Fruit and Spiced Almonds
Buttermilk Pancakes with Polenta
Avocado Slices
Grated Cheddar Cheese
Creamy Scrambled Eggs
Crispy Oven Roast Bacon
Berry Jam or Honey
Fresh Figs
Seasonal Berries
Mini Chocolate Mocha Muffins
Oats with Stewed Fruit and Spiced Almonds
Serves 4A healthy start to our Brunch, or suitable on its own, for any weekday breakfast. Most of the preparation can be done the day before.
DAY BEFORE
Dried Fruit
250g mixed dried fruit
1 cup (250ml) boiling water
1T (15ml) sugar or honey (optional)
Oats
1 cup (250ml) rolled oats
1 cup (250ml) apple juice
Nuts
1T (15ml) canola oil
100g raw almonds - skin on - roughly chopped
1t (5ml) cinnamon
½ t (2,5ml) ginger
Pinch of nutmeg
1 T (15ml) sugar (optional)
500ml Double Cream Greek Yoghurt
Snip the dried fruit into more manageable bites. Pour water over and simmer for 10 minutes until just tender; sweeten to taste with a little sugar or honey.
Pour into a glass or ceramic bowl, cover and refrigerate overnight.
Measure the oats into a bowl, add the apple juice and stir to mix. Cover and refrigerate overnight.
Heat the canola oil, briefly stirfry the almonds, add the spices and sugar if using, and shake until just aromatic. Store in a glass jar at room temperature.
TO SERVE
Dish stewed fruit into a bowl. Top with a spoonful or two of oats, then yoghurt and finally a sprinkling of spiced nuts.
Buttermilk Pancakes with Polenta
Makes ±8 pancakes
The polenta gives a really good texture to these slightly thicker than normal pancakes. We found it best to mix the batter the day before and to leave it covered in the fridge overnight or mix at least half an hour before. You can cook the pancakes up to an hour before, keep them on a wire rack and reheat briefly in the oven at 180°C for 5 minutes.
1½ cups (375ml) buttermilk
1 extra large egg
1T (15ml) butter, melted
1T (15ml) lemon juice or vinegar
½ cup (125ml) plain white flour
¼ cup (60ml) coarsely ground yellow or white polenta (mealie meal)
½ t (2,5ml) Ina Paarman's Seasoned Sea Salt
1t (5ml) bicarbonate of soda
Extra butter for cooking
Mix the buttermilk, egg, melted butter and lemon juice until smooth and blended. Sift the flour, polenta, Seasoned Sea Salt and bicarbonate together and then stir into the buttermilk until the ingredients are just combined - don't worry about a few lumps remaining. Best to not over mix or the pancakes will be heavy. Leave to stand for at least 30minutes or overnight.
Heat a heavy 20cm cast iron or non-stick frying pan until medium hot. Add a little butter and when sizzling, spoon a soup ladle full of batter into the pan and spread, by tilting the pan. Cook on medium heat until bubbles rise all over and break on the top of the pancake. Turn over gently and cook the other side until golden. Transfer to a wire rack. Serve straight away or reheat in the oven as explained in the introduction.
Savoury toppings
Scrambled eggs (see recipe)
Crispy oven roast bacon (see recipe)
1 - 2 sliced avocado pears drizzled with lemon juice and sprinkled with Ina Paarman's Green Onion Seasoning
250g creamed or smooth cottage cheese
1 cup (250ml) grated cheddar cheese
Sweet toppings
Berry jam or honey
4 fresh figs cut into wedges
200g fresh mixed berries in season
Creamy Scrambled Eggs
Serves 4
These bullet proof scrambled eggs will not draw water when standing. The secret ingredient is a tablespoon of our White Sauce Powder
3 - 4 eggs
3 - 4 T (45ml - 60 ml) water
1T (15ml) Ina Paarman's White Sauce Powder
1-2 T (15ml - 30ml) butter
Beat the eggs with a fork in a smallish bowl until well mixed. Beat in the water and White Sauce Powder. Warm a heavy based dry fry pan until hot. Add the butter. As soon as the butter has melted and begins to foam - swivel the pan to coat the base with butter.
Add all the egg at once, turn the stove down to low. When the egg starts setting, stir it very gently to allow the un-cooked egg to come into contact with the base of the pan. As soon as the mixture is creamy and just beginning to set, remove from the direct heat. The eggs will continue cooking away from direct heat.
CHEF'S TIP:Do not overcook the eggs, they will become tough! If your stove plate is a bit hot, rather move the pan on and off the plate while gently stirring the eggs.
Crispy Oven Roast Bacon
Serves 6 - 8
This is a good way to prepare bacon for a crowd. The pre-preparation can be done the night before - it allows the bacon to dry out, as most of our commercial bacon is pumped with water to increase the mass.
1 x 250 g rindless streaky bacon
swiss roll pan
Adjust rack to middle position and preheat oven to 200°C.
Stretch the bacon lengthways with a knife on a chopping board, this prevents the bacon from shrinking excessively. Place in the swiss roll pan and bake for 15 -20 minutes until crisp - turning once.
Mini Chocolate Mocha Muffins
Makes 12 - 14 cupcakes½ cup (125ml) full cream milk
1t heaped (7ml) coffee granules or powder
2 extra large eggs at room temperature
½ cup (125ml) canola or sunflower oil
¼ cup (60ml) melted butter
1 x 520g Ina Paarman's Chocolate Mocha Muffin Mix
50g dark chocolate, melted
2 x chocolate flakes
12 yellow smartie mini eggs
Cupcake holders 5cm wide x 4cm height
Adjust oven rack to the middle position and preheat oven to 190°C.
Line muffin pan with paper cups.
Heat milk for 30 seconds on high, in microwave and stir in the coffee granules.
Beat eggs, add oil and melted butter slowly and beat for 1 minute.
Beat milky coffee and sachet of liquid chocolate (supplied with muffin mix) into egg mixture.
Add the dry mix and chocolate chunks (supplied with muffin mix). Mix with a spatula by hand until just blended.
Divide between 12 - 14 mini muffin cups.
Bake for 20 - 25 minutes, leave to cool.
Spread a teaspoonful of melted chocolate flake on top of each muffin. Before the chocolate sets completely, add a sprinkling of broken up flake. Finally top with a mini egg and dust with cocoa powder, if you have some in the grocery cupboard.
(Resepte van Ina Paarman)
