Ryland Peters - Lazy Day Brunches

Lazy day Brunches Lazy day Brunches Relaxed recipes for the morning Senior Designer Toni Kay Editor Gillian Haslam Head of Production Patricia Harrington Art Director Leslie Harrington Editorial Director Julia Charles Publisher Cindy Richards Indexer Vanessa Bird First published in 2021 by Ryland Peters & Small 2021 Jockeys Fields, London WC1R 4BW and 341 E 116th St, New York NY 10029 www.rylandpeters.com 10 9 8 7 6 5 4 3 2 1 Recipe collection compiled by Julia Charles Text copyright Caroline Artiss, Ursula Ferrigno, Liz Franklin, Tonia George, Carol Hilker, Kathy Kordalis, Jenny Linford, Rosa Rigby, Laura Santtini, Janet Sawyer, Jenny Tschiesche 2021 Design and photographs copyright Ryland Peters & Small 2021 ISBN: 978-1-78879-284-4 E-ISBN: 978-1-78879-368-1 Printed in China The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. A CIP record for this book is available from the British Library. US Library of Congress Cataloging-in-Publication Data has been applied for. Notes: Both British (Metric) and American (Imperial plus US cups) are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

All spoon measurements are level unless otherwise specified. All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems. Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.

Whenever butter is called for within these recipes, unsalted butter should be used. When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using. To sterilize preserving jars, wash them in hot, soapy water and rinse in boiling water. Place in a large saucepan and cover with hot water. With the saucepan lid on, bring the water to a boil and continue boiling for 15 minutes.

Turn off the heat and leave the jars in the hot water until just before they are to be filled. Invert the jars onto a clean dish towel to dry. Sterilize the lids for 5 minutes, by boiling or according to the manufacturers instructions. Jars should be filled and sealed while they are still hot. Contents For many, breakfast is the best and most important meal of the day, and on the weekends when the pace of life slows, theres nothing better than an indulgent brunch. With over 65 appetizing and modern recipes, this book offers dishes to suit everyones brunchy style.

From lazy lie-in treats and easy morning bites, to bountiful sharer plates and other wholesome offerings, here youll find an array of yummy dishes to ensure your weekend mornings are both delicious and relaxed. The tradition of brunch the playful combination of breakfast and lunch is widely acknowledged to have its origin in Britain, where a plea was made for the typically heavy and onerous Sunday dinner to be replaced with something lighter in the late morning. Its popularity spread, reaching American hotels in the 1920s, specifically in Chicago, where the celebrity and elite sought a sophisticated late-morning meal in between their transcontinental rail journeys. By the 1930s, restaurants across the country caught onto the trend and began to offer similarly desirable brunch-specific menus, and even morning cocktails, for those wishing to use their Sundays to relax and catch up with friends. Since then, its fair to say that the brunch phenomenon has soared and firmly taken its place as the king of weekend meals, playing host to all kinds of gatherings, from the eventful to the very casual, and everything in between. So whether you are cooking up a spontaneous treat for yourself, creating a cosy brunch for two, feeding the whole family or planning a delicious feast for a crowd, here you will find dishes for all occasions.

To kickstart your brunch, try one of the granola or porridge dishes. If you are in the mood for pancakes or waffles, you could opt for a classic maple and bacon combination or some French toast, or pull out all the stops and create cherry and ricotta blintzes served with a sour cherry soup. If eggs are your go-to brunch ingredient, try baked mushroom and egg ramekins, a frittata or breakfast tart or one of the new twists on the classic eggs Benedict. For summertime brunches, choose one of the tasty salads such as tomato and smoked mackerel or whip up a batch of sweet potato, pea and mint fritters. To satisfy a sweet tooth, head to the pastries and breakfast bakes chapter, where youll find such tempting treats as butterscotch-bacon brittle cinnamon rolls or spelt, banana and chocolate muffins. Try your hand at making your own preserves there are great recipes for grape jelly, lemon curd and tomato vanilla jam, as well as chutneys to accompany your savoury dishes.

And on the side, serve up a pomegranate and mint green tea or a blueberry coffee, or indulge yourself with a decadent pickle-back Martini. With more than 65 appetizing and modern recipes, starting the day the right way has never been easier, or tastier! Blueberry & blackberry aai bowls Overnight seed pots Grainy porridge Spiced sweet potato porridge Quinoa granola with tropical fruit & coconut yogurt Honey & vanilla granola Super berry granola Baked oat milk porridge with pears, almonds & date syrup Melon & r aspberry s alad in s tem ginger syrup Orange-baked hubarb Roasted apricots with goats curd puddles & oat clusters Blueberry & blackberry aai bowls As a food, aai pulp from the tribal Amazon belt is often blended with the starchy root vegetable manioc, and eaten as porridge. The taste is often described as reminiscent of wild berries and chocolate. The addition of its powdered form in a smoothie and blended with frozen berries gives you a great start to the day. 200 ml/scant 1 cup coconut water 2 ripe bananas 100 g/ cup frozen blueberries 50 g/ cup frozen blackberries 1 tablespoon aai powder 1 tablespoon rolled/old-fashioned oats (optional) To Serve 100 g/ cup blueberries 50 g/ cup blackberries 1 dragon fruit, sliced 50 g/ cup kiwiberries or 1 whole kiwi, sliced 1 tablespoon flaked/slivered pistachios a few sprigs of mint Serves 4 Blend the coconut water, bananas, frozen berries, aai powder and oats (if using) together in a blender until smooth. Stand for a few minutes to thicken.