Recipe: rösti with avocado, creme fraîche and lumpfish roe

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This recipe might be the best Scandi brunch recipe yet. Rösti with creme fraîche and lumpfish roe (or bleak roe) is a retro starter from the 1970s that I grew up with in the 1980s and I still eat it regularly now too, but for supper.

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By adding avocado the dish feels more current (thanks avocado toast, for that!) than retro even though half an avocado topped with creme fraîche and lumpfish roe was another popular starter back in the day, so all I’ve really done here is to combine the two.

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Rösti with avocado, creme fraiche, lumpfish roe and red onion, serves 2

2 large potatoes

1 avocado, sliced

2 large spoonfuls creme fraiche

2 topped tsp lumpfish roe 

1/2 red onion, finely chopped

butter and oil for frying

Peel and grate the potatoes on a coarse setting. Shape into two rounds and fry in butter and oil until golden brown and crispy on both sides. Season well. Plate the rösti and top with avocado, creme fraîche and lumpfish roe. Scatter with chopped red onions.

 

 

Recipe: Shakshuka with yoghurt and feta

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At the brunch in December I introduced my friends to shakshuka, which they all loved. It’s such a great brunch dish if there is several of you as you can make the tomato sauce ahead and then cooked the eggs in the oven. If I make a smaller portion for lunch or dinner I cook it in a frying pan on the hob and cover the pan with a lid, as it’s quicker than heating up the oven.

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My version of shakshuka has the usual base of peppers, onions and tomatoes as well as tinned tomatoes to make it saucy. After baking the eggs in the oven I add the toppings; Greek yoghurt, crumbled feta and chilli flakes. If I made this just for myself I would have added some Tabasco as well, but here I left it on the side so everyone could help themselves if they wanted more of a kick.

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Bacon isn’t really necessary with this egg dish, but it works so well at brunch (and with the mushroom omelette) I thought it was a nice addition.

Scandelight’s shakshuka, serves 4-6

1 shallots, chopped

1 small garlic clove, chopped

2 bell peppers (of any colour), chopped

3 tomatoes, chopped

1 large tin (400 g) tinned chopped tomatoes

30 ml water

salt, black pepper

a pinch of sugar

6 medium eggs

200 ml full-fat Greek yoghurt

1 tbsp olive oil

1/4 lemon

chilli flakes

1/2 packet feta 

Pour a little oil in a large frying pan or saucepan. Fry the garlic and onions until golden (not brown). Remove from the pan. Fry the peppers until soft and add the fresh tomatoes. Add the garlic and onions and stir on medium heat until nice and soft. Add the tinned tomatoes and water and stir occasionally. Season to taste with plenty of salt, black pepper and sugar if needed. Let the mixture thicken. 

If using a frying pan, make six “holes” in the mixture and crack an egg in each. Cover with a lid and cook until the whites are set.

If using an oven, transfer the tomato mixture to an oven-proof dish and pre-heat the oven to 180C. Make “holes” in the tomato mixture and crack an egg in each hole. Bake until the whites are set. 

In the meantime, mix yoghurt with salt, pepper, lemon juice to taste and olive oil. 

When the eggs are cooked, remove from the hob or oven and add dollops of yoghurt to the pan/dish. Sprinkle with crumbled feta and chilli flakes. Serve with some nice bread. 

Avocado toast with feta and poached egg

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Last Sunday I woke up to a picture similar to this one on Instagram, it was Foodetc parading his excellent breakfast that I decided to copy since I had all the ingredients at hand. Delicious!

I often eat avocado toast but this was the first time I had feta and poached egg with it. A recipe is superfluous but here’s a quick description of what’s on the plate: toasted Poilane (or other nice sourdough) with mashed avocado (and limejuice, tabasco, salt and pepper), crumbled feta and a poached eggs. Yum!

Brunch style baked eggs with spinach and mushrooms

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One of the best – and certainly the easiest – ways to cook eggs for a large number of people is undeniably baking them in a large ovenproof dish.

These eggs with wilted spinach and fried mushrooms are really delicious and so very easy to make. I served them at a brunch with crispy bacon (and a smorgasbord of other brunchy things).

Baked eggs with spinach and mushrooms, serves 8

12 eggs

300 g fresh spinach

150 g mushrooms (I used chestnut mushrooms)

butter for frying

oil for the dish

Rinse and slice the mushrooms. Fry in butter, add salt and pepper. Remove from the saucepan and wilt the spinach in a little butter in the same saucepan. Remove any excess liquid. Grease an ovenproof dish and add the spinach and mushrooms and mix the two. Divide evenly across the dish and make twelve hollows for the eggs. Crack the eggs into the hollows and place the tray in a 200C oven for 10-15 minutes, until the eggs are just set. Add salt and pepper before serving. 

Brunch at home

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Between Christmas and New Year I gathered some of my friends at my parents’ house for some brunch and considering there were quite a few adults and four kids it worked out really well. Everyone could eat when they wanted and it was much more relaxed than a sit down lunch – exactly what I was going for.

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The fortunate non-drivers got a Buck’s Fizz or Mimosa (orange juice and bubbly) on arrival while the others had the choice of plain orange juice, tea and coffee.

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The brunch buffet also had homemade raspberry smoothies, bread, cheeses, cream cheese with sundried tomatoes, meats, fruit, freshly cut vegetables, jam, baked eggs (recipe to follow), crispy bacon, Mexican corn bread and delicious brownies (recipe to follow later).

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It was lovely to hang out with my friends in such a relaxed atmosphere. Thanks mummy for pouring coffee and thanks to all my friends for coming!

Brunch: purple sprouting, poached egg, dijon and tarragon crème, parmesan

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When spring has sprung my body just craves greens and other healthy things it wasn’t interested in much during the winter months.

That’s why I made this healthy brunch dish last weekend. The combination of broccoli, poached egg, a lovely crème with dijon mustard and tarragon and some salty parmesan certainly hit the spot on a sunny spring Sunday.

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Purple sprouting with poached egg, dijon and tarrgagon crème, parmesan, serves 1

4-6 stems purple sprouting broccoli

1 egg

50 ml creme fraiche

1 tsp dijon mustard

1/2 tsp dried tarragon

To serve: parmesan shavings, grassy olive oil

Combine creme fraiche, dijon mustard in a bowl. Add salt and pepper and set aside. Cook the broccoli in salted water for 2-3 minutes. Then drain and return to the dry pan to keep warm while poaching the egg.

Bring water to simmer in a sauce pan. Add a tsp of white wine vinegar. Crack the egg into a mug (or small bowl) and lower into the simmering water and pour out the egg. Let it simmer for 3 minutes (set a timer). Once done remove with a slotted spoon and put the egg into a bowl of cold water to stop the cooking. Place the broccoli on a plate, place the poached egg on top. Drizzle with the crème, scatter parmesan shavings and finish with a drizzle of olive oil. 

A new breakfast favourite: egg mayonnaise with pancetta on toast

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Pret A Manger sells a small baguette with egg mayonnaise and bacon that I sometimes have for breakfast and that’s of course where I found the inspiration for this lovely breakfast. The crispy toast (with salted butter), smooth egg mayonnaise with plenty of flavour and savoury pancetta is such a great breakfast I’ve already had it two mornings in a row for breakfast.

NB. I prefer runny eggs in general but that doesn’t work in egg mayonnaise, therefore I boil them for seven and a half minutes so the yolks are set but still very yellow and creamy. If you prefer your eggs hardboiled please boil them for longer. Also, I prefer white pepper to black in subtle (non-Italian or meat) dishes, but again, it’s up to you to decide what you prefer. 

Egg mayonnaise, serves 3

4 medium eggs

50 ml mayonnaise (Hellman’s or homemade)

1/2 tsp Dijon mustard

salt and white pepper

Bring water to the boil in the saucepan and place the eggs in the pan. Boil for seven and a half minutes. Drain and cover the eggs with very cold water. Drain once the eggs are cool and place in fridge for an hour to cool some more (makes it easier to peel them). 

Peel the eggs and chop with a sharp knife. Mix mayonnaise with mustard and add the chopped eggs. Season to taste with salt and white pepper. Keep refrigerated. 

Egg mayonnaise on toast with pancetta, per serving

1 thick slice white toast

a knob of butter for the toast

2 tbsp egg mayonnaise (as above)

2 slices pancetta, fried in the oven, 15 minutes in 200C

Toast the bread and butter it. Spread the egg salad on to the bread, top with the crispy pancetta. Serve immediately.