Gather the family this New Year’s for a scrumptious brunch

POLOKWANE – Even after having enjoyed a substantive meal the evening before, stomachs will start growling again the morning after, especially if there are growing children in the house.

You can make it easy and let everybody help themselves to a nutritious and filling granola made some days prior. They can dish it up all by themselves and just add ordinary or fruit-flavoured yoghurt. It is very easy to make, even if you have never tried making it before and I suggest tripling the ingredients or even make four times the suggested recipe, as this is enough for four people only.

You will need:

1 cup old fashioned oats

1/2 cup chopped walnuts

1/4 cup flaked coconut

1/4 cup pure maple syrup

1 tablespoon corn syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Method:

Combine oats, walnuts and coconut in a greased baking pan, and set aside. In a saucepan, over medium heat, combine syrups and cinnamon; bring to the boil. Cook and stir for 1 minute. Remove from the heat and stir in vanilla. Pour over oat mixture and toss to coat. Bake at 275 degrees F or 140 degrees Celsius for 30 to 40 minutes or until golden brown, stirring every 10 minutes. Cool, stirring occasionally. Store in an airtight container.

If you get up and want to treat the family or visitors to a more substantial meal, try one of the following quiches or casseroles, just add fresh sourdough or ciabatta bread, scrambled eggs and fruit juice or fruit sald and coffee if preferred. Pre-sliced watermelon in various colours, refrigerated in an airtight container can also be added. Most of these recipes can be prepared a day or two ahead and heated up.

• Prosciutto frittatas

Ingredients

6 large eggs

1/2 cup milk

3/4 cup soft goat’s cheese, crumbled

155 g baby spinach, wilted and chopped

1/2 cup roasted red pepper, diced

55 g prosciutto, (cured Italian ham) sliced into ribbons

Method

Preheat oven to 350 degrees Fahrenheit or 180 degrees celsius. Spray 12-cup muffin pan with non-stick cooking spray. In large bowl, beat eggs, milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in cheese, spinach and roasted red pepper. Divide batter among muffin-pan cups (about 1/4 cup each), top with prosciutto and bake 20 to 25 minutes or until just set in the center. Cool on rack 5 minutes, then remove from cups. Serve warm. Can be refrigerated up to 4 days. Microwave on high for 30 seconds to reheat. The ham could be replaced by chopped cooked bacon if preferred.

• Quiche Lorraine

Ingredients

1 tsp. extra-virgin olive oil

3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting)

1 medium shallot, thinly sliced

6 large eggs

1/4 cup milk

1/8 tsp. salt

1/8 tsp. freshly ground black pepper

1 cup shredded Gruyere or Cheddar cheese

Method

In an 20cm oven-safe nonstick skillet, heat olive oil on medium. Add bacon and shallot and cook 6 minutes, stirring occasionally. Whisk eggs, milk, salt, and pepper until combined; stir in Gruye?re. Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds and allow runny egg to flow to bottom of pan. Bake at 375 degrees F / 180 degrees C for 8 minutes or until top is set. Garnish with chives. Serve with green salad and a fresh ciabatta, sourdough bread or panini.

• Vegetable quiche

Ingredients

1/2 cup onion, diced

1 green bell pepper, diced

2 cups cheddar cheese, shredded

2 tablespoons flour

4 large mushrooms

4 eggs

1 1/2 cups milk

1/2 teaspoon salt

1 dash cayenne pepper

Method

Start preheating oven to 375 degrees fahrenheit or 180 degree Celcius. While that is happening, saute onions, peppers, and mushrooms in one tbsp butter or margarine over medium heat for 10 minutes. While vegetables are cooking, toss cheese and flour together. Combine eggs, milk and seasoning and mix together. Add cheese and vegetables to egg mixture and mix well. Pour into greased pie dish and bake at 375 degrees for 45 minutes. Let stand 30-45 minutes before serving. Serve with orange slices and toast.

(This is a basic recipe, you can change just about anything except the milk and eggs. Whatever cheese you like, bacon is also good to add, or leftover prepared mince, tuna (in brine) or tinned salmon.)

• Colourful eggs:

1 large bell pepper (or 4 in different colours – looks amazing)

1 tbsp. vegetable oil

4 large eggs

Chopped parsley, for garnish

Method

Slice bell pepper (or 4 in different colors) horizontally to make four 1/2-inch-thick rings and remove inner white flesh and seeds.

In a nonstick skillet, heat vegetable oil on medium. Cook peppers 2 minutes. Turn peppers over; crack 1 egg into center of each ring. Cook, covered, until eggs have reached desired doneness. Season with salt and pepper as preferred. To serve, garnish with chopped parsley.

For the thirst after the night before:

• Buck’s Fizz

1 (750 ml) bottle good quality champagne or sparkling wine

1/2 liter squeezed fresh orange juice

Method

Chill the Champagne and orange juice.

Select tall and elegant shaped wine glasses!

Pour about one third of orange juice into the glass first and then top up with champagne. Serve as a toast or as a celebration cocktail. The orange juice can be replaced with tropical passion fruit to ring the changes. Adding a bit of grenadine at the bottom before carefully adding the other ingredients may lead to a colourful drink.

• Pomegranate and cranberry drink

Ingredients

1 cup ice

1 1/2 cups simple syrup ( Simple syrup: 1 cup water, 1 cup sugar. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.)

1 1/4 cups unsweetened pomegranate juice, chilled

1 cup unsweetened cranberry juice, chilled

Around 680 ml sparkling water, chilled

2 limes, thinly sliced

1 bunch of fresh mint, for garnish

1/2 cup pomegranate seeds (optional)

Method

Place the ice in a punch bowl (6 to 8 cups capacity). Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.

Enjoy!

nelie@nmgroup.co.za