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Mother's Day Brunch Recipes

 

Fruit and Yogurt in a Jar

Ingredients:

  • Mason Jar
  • 250g Oats
  • 6 tbsp Honey
  • 6 tbsp Single Estate EVOO
  • 75g chopped Hazelnuts
  • 50g grated Coconut
  • Cinnamon
  • dried Cranberries
  • 750ml Greek Yogurt
  • fresh Strawberries, Blueberries, Blackberries, and Raspberries 
  • Strawberry Rhubarb Vinegar

Preparation: 

  1. Preheat oven to 350 degrees farenheit. Line a baking tray with parchment paper.
  2. To make the granola mix together the oats, honey, oil, cinnamon, and hazelnuts. Place this on the baking tray and bake for 15 to 20 minutes. Then add the coconut and dried cranberries.
  3. Layer granola, then yogurt, then mixed berries. Finish with a drizzle of Strawberry Rhubarb Vinegar.

 

Spinach Ricotta Quiches

Ingredients:

 

Preparation: 

  1. Defrost the puff pastry and create 6 equal circles with a pastry cutter. Carefully press the bottoms into a cupcake or muffin tin.
  2. Heat the olive oil in a pan and sauté the spinach. Let the spinach drain and cool down in a sieve. Then mix the spinach with the ricotta, the egg and the milk. Season to taste with the Saveurade Assisi and some sea salt. Lastly, finely chop some parsley and mix it through the ricotta mixture.
  3. Carefully spoon the ricotta mixture into the cupcake or muffin tins. Then sprinkle a few pine nuts over them. Preheat the oven to 330 degrees and bake the quiches for about 20 to 25 minutes until they are golden brown.
     

 

Little Gem Salad

Ingredients:

Preparation: 

  1. Quarter the little gem then briefly fry in a hot grill pan creating grilling stripes. Place on a plate. Halve the avocados and remove the stone, remove the flesh from the skin and cut into thin slices. Drape these over the little gem. Fry an egg, season with herb mix and Smoked Paprika. Place on the avocado then finish by drizzling balsamic vinegar over it all.


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