Café-style brunch
A trendy spread for overnight guests
Hash Brown Brekkie Bake
SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES
6 hash browns, cut into quarters 1 red capsicum, seeded, sliced I red onion, cut into wedges 250g cherry tomatoes, halved 2 teaspoons thyme leaves, chopped,
plus extra to serve 1 tablespoon olive oil 4 eggs 100g pancetta, torn into pieces 100g feta, crumbled
1. Preheat oven to moderate, 180°C. In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil. Season. Bake for 10-15 minutes until veges are tender, tossing halfway through.
2. Remove from oven. Make four indents in vege mixture. Carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for 12-15 minutes until eggs are cooked. Serve sprinkled with extra thyme and toast.
Mixed Berry & Yoghurt Muesli Parfait SERVES 4 PREPARATION 15 MINUTES COOKING 20 MINUTES
2 tablepsoons honey 2 teaspoons olive oil ¾ cup rolled oats 2 tablespoons pumpkin
seeds 2 tablespoons sunflower
seeds 1 tablespoon shredded
coconut ½ teaspoon ground
cinnamon 250g punnet hulled, halved strawberries, plus 125g chopped raspberries or your choice of seasonal fruit ¾ cup Greek-style yoghurt chopped pistachio nuts
to serve
1. Preheat oven to hot, 200°C. Line an oven tray with baking paper. In a medium saucepan, heat honey and oil on low, stirring for 2 minutes until combined.
2. Stir in oats, seeds, coconut and cinnamon. Spread on tray. Bake for 10 minutes. Cool.
3. In a bowl, toss together fruit. Divide half the fruit between four glass tumblers. Top with an even amount of yoghurt and half the muesli, then repeat. Sprinkle with nuts to serve.
Overnight Fruit Bread with Maple Butter SERVES 8 PREPARATION 5 MINUTES (PLUS OVERNIGHT PROVING) COOKING 30 MINUTES
3 cups bread flour 1 teaspoon ground cinnamon ½ teaspoon allspice ½ teaspoon salt ¼ teaspoon dried yeast 1½ cups lukewarm water ½ cup roasted, skinless hazelnuts, halved, plus extra ¼ cup chopped ½ cup dates 1 tablespoon demerara sugar ¼ teaspoon cinnamon maple butter (see tip), seasonal
fruit to serve
1. Sift bread flour, cinnamon, allspice and salt into a large bowl. Stir in yeast. Make a well. Pour in lukewarm water. Using a butter knife, stir until combined
(dough will be sticky). Cover with cling film and a tea towel. Set aside at room temperature for 12 hours or overnight.
2. The next day, gently fold through first measure of hazelnuts and dates (dough will be wet). Transfer to a lightly greased bowl. Cover with cling film and a tea towel. Set aside in a warm place for 2 hours.
3. Preheat oven to very hot, 220°C. Place an oven tray in the oven to preheat. Transfer dough onto a sheet of baking paper, gently shaping into a 25cm round (use a plastic spatula as dough will be sticky).
4. Transfer dough and baking paper on to hot tray. Sprinkle with second measure of hazelnuts, combined with demerara sugar and cinnamon.
5. Bake for 25-30 minutes until bread sounds hollow when tapped. Transfer loaf to a wire rack to cool. Serve sliced with maple butter and seasonal fruit.