Make the most of lazy weekends by serving a
lovely brunch - much quicker to make than a whole roast, and just as relaxed
Salmon-filled croissants
Deliciously smoky salmon is perfect brunch food and boosts
brain health too.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 4
Easy
Salmon-filled croissants
4 large
croissants
150g (5oz) light cream cheese
6 cherry tomatoes, chopped
8 basil leaves, chopped
1tbsp capers, rinsed and chopped
juice 1/2 lemon
160g pack hot smoked salmon
- Heat the
oven to 170 C, 150 C fan, 325 F, gas 3. Warm the croissants in the oven,
then remove and leave until cool enough to handle.
- Mix
together the remaining ingredients, except the salmon, and season. Fill
each croissant with the cheese mixture and the salmon and serve.
Per serving: 366 calories, 21g fat (10g
saturated). 27g carbohydrate
Bacon and maple pancakes
Maple syrup is a good source of zinc, which helps to
boost the immune system.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 6
Easy
Bacon and maple pancakes
225g (8oz) plain flour
21/2tsp baking powder
1tsp chopped thyme
2 free-range eggs
1tsp caster sugar
300ml (1/2pt) milk
25g (1oz) butter, melted and slightly
cooled
Sunflower oil, for cooking
12 rashers streaky bacon
50g (2oz) pecans, toasted and chopped maple
syrup, for drizzling
- In a
bowl, sift the flour, baking powder and a large pinch of salt. Stir in the
thyme. Whisk together the eggs, sugar, milk and butter. Make a well in the
center and gradually whisk in the egg mixture, incorporating the flour
until smooth. Heat the oven to 140 C, 120 C fan, 275 F, gas 1.
- Heat a
large non-stick frying and brush with a little oil. Place 2tbsp batter per
pancake in the pan. Cook for 1 minute or until they turn golden brown,
then turn over and cook for another 45 seconds. Keep the cooked pancakes
warm in the oven, covered with foil, while you cook the rest.
- Grill the
bacon until crisp, then stack the pancakes and bacon on a plate with the
nuts and drizzle with maple syrup.
Per serving: 452 calories, 29g fat (9g
saturated), 33g carbohydrate
Baked eggs with mushrooms
Real comfort food, and spinach, which is rich in
vitamin K, supports bone health.
Preparation time: 20 minutes
Cooking time: 15 minutes
Easy
Baked eggs with mushrooms
25g (1oz) butter
250g (9oz) small chestnut mushrooms
1 garlic clove
3tbsp dry sherry
175g (6oz) spinach, washed
Grating fresh nutmeg
6tbsp double cream
6 large free-range eggs
1tbsp finely sliced chives
You will need
6 large ramekins, buttered
- Heat the
oven to 190 C, 170 C fan, 375 F, gas 5. Melt the butter in a large frying
pan, add the mushrooms and fry for 5 minutes. Add the garlic and sherry,
season and cook for a further 5 minutes until golden and most of the
liquid has evaporated. Meanwhile, wilt the spinach in another pan with
just the water clinging to it. Season; add the nutmeg. Drain in a sieve;
squeeze out the excess moisture with the back of a spoon.
- Divide
the mushrooms and spinach equally between the ramekins, making a dip in
the center. Pour 1tbsp cream over each, then crack an egg into the center.
- Put the
ramekins in a roasting tin and pour boiling water so it come halfway up
the sides of the ramekins. Bake for 10 to 15 minutes until the egg whites
are set but the yolks still runny. Remove from the tin, scatter over the
chives; serve immediately with crusty bread.
Per serving: 227 calories, 20g fat (9g
saturated), 1g carbohydrate
