Have you ever had a 3-course breakfast? I hadn't...until Good Friday. We had some friends come over for brunch, and I thought, "Why not make it a 3-course brunch?" So I did!
This was the menu:
Starter: Yoghurt and muesli cocktail
Vanilla or Greek yoghurt layered with muesli, dried fruit and roasted pumpkin seeds and coconut. Topped with red cranberries and honey. It was delicious and so refreshing. The smell of the coconut roasting in a frying pan was OH so delicious!
Main course: This was a typical South African breakfast with fried eggs and bacon, fried tomatoes, mushrooms and onions served with fresh orange juice. I forgot to take a picture of this part.
"Dessert": Cardamom scones with orange & lemon curd
Makes about 8 scones:
To see this recipe in Swedish click here.
400 ml flour
½ tsp salt
2 tsp baking powder
50g butter
150 ml buttermilk
1 tsp cardomom
1. Preheat the oven to 250 degrees C.
2. Mix all the dry ingredients in a bowl. Add the cubed butter and rub in with your finger tops. Mix the buttermilk into the dry ingredients.
3. Make balls about the size of your palm with the dough and place them on a lined oven tray. Brush with some milk and sprinkle over some sugar.
4. Bake in the oven for about 10 minutes until golden brown. Serve warm with the orange and lemon curd.
Orange & lemon curd
Makes about 1 cup
(Make at least 1 day in advance)
2 lemons
2 oranges
200 ml sugar
85g butter
3 eggs
1 egg yolk
1. Wash the oranges and lemons well. Grate off the zest. Squeeze the juice of 1 orange and 1 lemon.
2. Mix the juice, zest, sugar and butter in a stainless steel bowl. Stir the eggs into the mixture.
3. Put the bowl over a pot of boiling water until the curd thickens. Don’t let the curd boil. It takes about 15 minutes for it to thicken properly.
4. To get an extra creamy and smooth texture, pour the mixture through a sieve while still hot. Pour into a glass jar and store in the fridge.
Have a lovely week!
Love,
Heidi
Posts
0 comments:
Post a Comment