Tag: brunch

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Interiors Addict Recipes

Foodie Friday: Mild chilli, avocado & goats cheese toast

Level up your toast game with today’s recipe – Mild chilli, avocado & goats cheese toast by Kathryn Bamford from The Wholefoods Refillery. Get 20% off your first order with the code JEN20.

Mild chilli, avocado & goats cheese toast

Adding Mild Chilli to avocado toast is like an instant cafe upgrade. This is sure to become a breakfast staple at your place!

  • sourdough bread
  • The Wholefoods Refillery Mild Chilli Butter
  • avocado
  • goats cheese
  • lemon (to serve)
  • coriander (to serve)
  • Black sesame seeds (to serve)
  • Salt and pepper (to serve)

  1. Toast your sourdough.

  2. Top with mild chilli butter, avocado, goats cheese, black sesame seeds and coriander.

  3. Squeeze your lemon over, add salt and pepper to taste and enjoy!
Breakfast, Brunch, Lunch
avocado, bread, brunch, chilli, goats cheese, healthy
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Foodie Friday: Vegan corn and spinach pancakes

Today’s recipe comes from plant-based foodie Rainbow Nourishments working her magic with this vegan recipe, featuring Birch & Waite dressings.

Vegan Corn and Spinach Pancakes

While we all love sweet pancakes, this savoury stack will take brunch to a whole new level.

Pancakes

  • 1 cup 125g plain, wholemeal or spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons onion powder
  • 1 cup 250g plant-based milk
  • ¼ cup 65g Birch & Waite Green Goddess Dressing & Sauce
  • ~1 cup (200g corn kernels)
  • ¼ cup 8g spinach, finely chopped
  • Olive oil (as needed)

To serve

  • Birch & Waite Green Goddess Dressing & Sauce
  • Avocado
  • Sautéed spinach
  • Cherry tomatoes
  • Herbs

Method

  1. Add all the dry ingredients to a medium-size mixing bowl and mix until combined. Add the rest of the ingredients and mix until just combined and there are no pockets of flour.

  2. Place a large fry pan over medium heat. When the frypan is hot, drizzle with a little oil. Pour about a quarter cup of batter into a pancake shape on the pan. Repeat if you still have space on your fry pan.

  3. Cook the pancakes until the edges start to dry up and bubbles appear on the surface. Carefully flip each pancake and cook until the pancake has puffed up.
  4. Serve the pancakes immediately and as desired.
Brunch, Lunch
brunch, savory pancakes, vegan

Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Corn fritters by Phoodie

Today’s recipe is brought to us via the lovely and talented Marie Phitidis of Phoodie fame. I make these regularly in my house – they make a great lunch when…
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Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft for this week’s recipe.

Ingredients

  • 1 orange
  • 1/2 (125ml) cup olive oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla bean paste
  • 1/4 cup (35g) pistachios, coarsely chopped
  • 1/2 cup (140g) Greek yoghurt
  • 2 tbsp honey
  • 1 egg
  • 1/2 cup (110g) caster sugar
  • 1 cup (150g) self- raising flour
  • 1 tbsp icing sugar
  • Chopped pistachios, to garnish
  • Dried orange slices, to garnish

Method

  1. Pre-heat oven to 160°C, 140°C fan-forced.
  2. Line a 15x9cm loaf pan with baking paper and set aside.
  3. Grate orange zest into a large bowl. Add olive oil, orange juice, vanilla bean paste, pistachios, Greek yogurt, honey, egg and caster sugar. Whisk to combine. Sift self-raising flour over the mixture and stir to combine.
  4. Transfer into baking tin and cook for 30-35 minutes. Allow to sit in tin for 10 minutes before turning out onto a cooling tray.
  5. In the meantime, combine icing sugar and 1 tablespoon boiling water in a small bowl and mix to combine thoroughly, free of lumps. Pour over cake and top with chopped pistachios and dried orange slices.
  6. Serve.

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Foodie Friday: Nordic oven pancake

Foodie Friday

With jaw dropping landscapes and minimalist style, Nordic countries exude cool and this traditional breakfast dish is no exception. A twist on classic pancakes, cooked in bulk on an oven tray, this Nordic Oven Pancake recipe is perfect for entertaining or feeding hungry kids on a Sunday morning. Garnish with blueberries, maple syrup and a dust of icing sugar for a delicious treat.

Make a statement and serve this treat on the new Maxwell & Williams Suomi range. Featuring beautiful deep indigo designs contrasting with stark white ceramic, this servingware will bring a touch of Scandinavian charm to any table.

Ingredients

For the pancakes:
1 litre full cream milk 3 tbsp caster sugar
1 tsp vanilla bean paste 1⁄2 tsp fine sea salt
4 eggs
30g butter, melted 250g plain flour
1 lemon, zested

To garnish:
Maple syrup
Blueberries
Icing sugar to dust

Method

Makes 1 tray (size: 38cm x24cm, 2cm deep)

1. Preheat oven to 180°C (160°C fan forced).

2. Line a rimmed baking tray (at least 2 cm deep) with baking paper.

3. In a bowl, mix together the milk, sugar, vanilla, salt, eggs, and melted butter until well combined. Gradually add our and mix until smooth. Let rest for about 30 minutes.

4. Place the prepared tray on the middle rack in oven & slowly pour batter into the tray.

5. Bake for 30 to 40 minutes, or until the top & bottom is light golden brown. The batter will rise in the oven but will sink after being removed.

6. Leave to cool before serving, so that the centre sets. Serve cold or at room temperature.

7. Garnish with maple syrup, blueberries & a dusting of icing sugar.

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Foodie Friday: Banana & blueberry pancakes

Nothing says “the weekend” like homemade pancakes for breakfast! This easy recipe from Australian Bananas puts a delicious (and healthy) twist on a traditional batch.

Makes: 12 |  Prep: 20 mins  |  Cooking: 25 mins

Ingredients

  • 2 ½ cups plain flour
  • 1 ½ tbs baking powder
  • ¼ cup caster sugar
  • ¼ tsp sea salt flakes, crushed
  • 600ml buttermilk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 60g butter, melted plus extra for greasing
  • 4 Cavendish bananas
  • 125g blueberries
  • Thick greek yoghurt, extra banana slices & honey to serve

Method

  1. Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
  2. Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
  3. Set the batter aside for 5 minutes.
  4. Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
  5. Grease 3 x 11cm ring moulds with spray oil and place into the pan.
  6. Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
  7. Press a few blueberries into each pancake then top with a few slices of banana.
  8. Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
  9. Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
  10. Serve warm topped with yoghurt, banana and a drizzle of honey.

Tips

  • Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
  • To reheat pancakes, place between baking paper and warm in a sandwich press.
  • If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
  • These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.

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Foodie Friday: Peach and berries French toast

Could the food pair more beautifully with the plates here?! Featuring watercolour florals and fun design twists, Cashmere Bloems’ extended dinnerware collection from Maxwell & Williams is the perfect backdrop for an indulgent breakfast. The new teaware additions were designed by Carol-Joy Pirie, the winner of their RMIT Industry Partnership Award.

Serves: 4 | Prep: 15 mins | Cook: 25 mins

Ingredients

  • 1 cup milk
  • 3 large eggs
  • 1tsp vanilla extract
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 cup maple syrup
  • 8 thick-cut brioche slices
  • 2 small peaches, sliced
  • 1 1⁄2 cups blueberries
  • 1 1⁄2 cups raspberries
  • Powdered sugar, to serve

Method

  1. Preheat oven to 200°C and whisk together milk, eggs, vanilla, cinnamon and half the maple syrup.
  2. Place 4 brioche slices on a baking tray and top with half the peaches and berries. Pour the egg mixture over the fruit and layer with remaining brioche. Top with remaining fruit and egg mixture. Let sit for 10-15 minutes.
  3. Bake for 20-25 minutes or until bread in golden. Serve with additional fruit, sifted icing sugar and remaining maple syrup.

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Foodie Friday: Shakshuka

Perfectly warm and filling for a winter brunch treat and made easy in the Villeroy & Boch Clever Cooking Baking dish, why not try this recipe this weekend?

Ingredients

• 2250 g peeled tomatoes, tinned
• 400 g tomato purée
• 625 g onions, finely chopped
• 1250 g red peppers, finely diced
• 50 g coriander
• 75 g garlic
• 8.5 g red chillies (adjust according to taste)
• 25 g cumin
• 30 g salt
• 6 g pepper
• 190 ml olive oil

Method

1. Using a hand blender, purée all of the ingredients except for the onion and pepper.

2. Heat the olive oil in a large pot and sauté the onion.

3. Add the pepper and cook for a further 5 min.

4. Stir in the tomato mixture, bring to the boil and simmer for about 30 min.

5. For one portion: Add 250 g of the mixture to a skillet, make 2 wells and crack an egg into each one.

6. Cover and simmer slowly until the egg whites are set (the yolks can be soft, depending on how you like them).

7. Garnish with chopped parsley.

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Foodie Friday: Eggs Florentine with crispy sourdough crumbs

Easter may be well behind us, but we’re still mad for eggs, especially in the form of this one-dish winner from Williams Sonoma. Sure it’s a breakfast standard, but there’s no reason you can’t make this into a delicious, super-simple weeknight dinner.

First up, grab yourself some seriously gorgeous French-made porcelain bakeware (hint: it’s 20% off right now!) and either make one or two large gratins or individual ones.

The key to this recipe, like any that uses only a few ingredients, is the quality of what you include. If you’re starting with fine French porcelain, you may as well maintain the standard with organic eggs and fresh-from-the-earth spinach leaves. The breadcrumbs add an important crunch and flavour here, so go for your favourite sourdough (yesterday’s leftovers are best) and process it yourself into irregular, large crumbs in your food processor. 

Other than that, this recipe is very adaptable. You can add sautéed mushrooms, zucchini or tomatoes instead of or in addition to the spinach – basically whatever’s fresh and seasonal at your market or in your garden!

Serves 4

Ingredients

  • 1 small sourdough roll or slice of rustic sourdough bread, torn
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp chopped fresh thyme
  • Sea salt and freshly ground pepper
  • ¼ cup thinly sliced shallot
  • 2 tsp minced garlic
  • 250 g baby spinach
  • 8 eggs
  • 1 cup (250 ml) pouring cream
  • 2 tsp chopped fresh tarragon
  • A pinch of freshly grated nutmeg

Method

Preheat an oven to 190°C. Spray two 1-litre capacity (or 4 individual) gratin dishes with cooking spray and place them on a rimmed baking tray. 

Pulse the bread in a food processor or chop with a chef’s knife until coarse crumbs form. In a sauté pan over medium heat, warm 1 Tbsp of the olive oil. Add the breadcrumbs, thyme and a sprinkle each of salt and pepper, and cook, stirring constantly, until the breadcrumbs are browned and crisp, about 5 minutes. Scrape the bread crumbs onto a plate.

Wipe out the sauté pan and return it to medium-high heat. Add the remaining 1 Tbs olive oil. Add the shallot and garlic and sauté until they begin to brown, 45 seconds. Add the spinach by the handful and toss with tongs until it is wilted, 2 minutes. Season with a pinch of salt. Place the spinach in the 2 gratin dishes. Crack 4 eggs into each dish, spacing them evenly. Pour the cream around the eggs and sprinkle with the tarragon, nutmeg and a little salt and pepper. Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, 12 to 15 minutes.

Remove the dishes from the oven. Sprinkle the toasted breadcrumbs over the dishes, dividing evenly, and serve immediately. 

For more autumn meal inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Brunch Lorraine

Easter’s approaching, which means a gloriously long weekend to look forward to! Why not take your cue from Williams-Sonoma and gather friends over a leisurely Easter brunch? Organise an egg hunt for the kids and let the adults catch up over a simple, relaxed feast. This “brunch Lorraine” is inspired by the classic flavours of a quiche Lorraine, but in an easy, rustic, free-form casserole, perfect for entertaining a crowd.

You can easily prepare this dish the night before (in fact, it’s preferable, so that the bread has time to soak), cover and refrigerate it, and then simply pop it in the oven the next morning just before your guests arrive. By preparing it in this vintage-inspired lidded casserole dish in a vibrant festive shade, it’ll be safe to go straight from fridge to oven to table, perfectly presented and warm, crisp and meltingly delicious.

Serves 12

Ingredients

  • 2 Tbsp olive oil
  • 1 onion, sliced
  • Sea salt, to taste, plus 1 tsp
  • Freshly ground pepper, to taste
  • 500 g baby spinach or coarsely chopped English spinach
  • 750 g loaf batard or ciabatta, crusts removed, bread cut into 2.5cm squares and toasted until dry (about 9 cups)
  • 250 g ham, diced
  • 185 g Gruyère, grated
  • 10 eggs
  • 2½ cups (625 ml) pouring cream

Method

In a large sauté pan over medium heat, warm 1 Tbsp of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelised, about 15 minutes. Transfer to a bowl.

In the same pan over medium heat, warm ½ Tbsp of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining ½ Tbsp olive oil and spinach. Using a rubber spatula, press out the excess moisture.

In a large bowl, toss together the bread, the caramelised onion, spinach, ham and cheese. Transfer to a 4-litre baking dish. In a bowl, beat together the eggs, cream, the 1 tsp salt and pepper, to taste. Pour onto the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours to soak.

Preheat an oven to 180°C.

Remove the plastic wrap from the baking dish and cover with a lid or foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the casserole is cooked through, 40 to 50 minutes more. Serve warm.

–For more Easter entertaining inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Strawberry Shortcakes

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This week’s recipe comes from Williams Sonoma

So last week was all about an easy savoury brunch treat, but by all means, don’t stop there! Make use of the crazy abundance of strawberries to be found at the farmers’ markets and in supermarkets right now (you’ve noticed that too, right?) and delight your family and friends with a colourful, delicious end to your brunch.

Strawberries are widely available year-round, but are at their juiciest and sweetest from September to January. Don’t be too tempted by impressive size: the sweetest, most fragrant strawberries are often the smallest, and they’re the ones that work best in this recipe. Of course, you should choose berries with bright, fresh green caps and avoid any that are tinged with white or bruised. It’s also best to wash them close to when you plan to eat them. Store them in the refrigerator until then.

WS_NewBasic2_StrawberryShortBread-019-652x839

Styling tip:

Isn’t strawberry shortcake the most charming name for such a classic brunch treat? And what could be more enticing than laying out a delectable, colourful spread for guests to assemble their very own strawberry shortcakes? Create an interactive workstation by presenting all the individual ingredients right on the table. Serve the shortcakes straight from their cooling rack – preferably still a little warm. Give the strawberries their own bowl (try a black or white one to really make the red fruit pop), add a mismatched bowl or repurposed jam jar for the cream. Stack up the serving bowls, napkins and cutlery, then switch on the kettle again – it’s time for another round of tea.

Ingredients

For the dough:

  • 2 cups (300g) plain flour
  • ¼ cup (60g) caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 125 g cold butter, cut into 1 cm pieces
  • 1 egg
  • 1/3 cup (80ml) thickened cream, plus more as needed
  • 2 tbsp demerara sugar

For the filling:

  • 500 g (about 2 punnets) strawberries, hulled and sliced
  • 3 tbsp caster sugar
  • Whipped thickened cream for serving

Method

Preheat the oven to 220°C. Line a large rimmed baking tray with parchment paper or baking paper.

In a bowl, using a fork, stir together the flour, caster sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened. Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.

Using a large spoon, drop the dough onto the prepared baking tray in mounds about 7 cm wide and about 2 cm high, spacing them 2.5 cm apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the demerara sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.

While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (125 g) of the berries. Add the remaining berries and the caster sugar, mix well, and set aside. Transfer the shortcakes from the baking tray to a wire rack and let cool for 15 minutes.

To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a shallow bowl. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.

–This recipe is adapted from one in the Williams-Sonoma cookbook Bake Good Things. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class at their Bondi Junction Cooking School.

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Foodie Friday: Spring veggie tart recipe

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Welcome to our new series, Foodie Friday! Pop in each week for our latest easy and  delicious recipe. Today’s is from our friends at Williams-Sonoma.

Free for brunch this weekend? Try this easy Spring Veggie Tart.

Why not lift your brunch game this weekend by gathering a few friends at home and celebrating the new season’s bounty? Cafés are great, but don’t overlook the virtues of entertaining at home – especially when you’ve got little ones in tow. This easy, versatile tart base is easy to load with whatever vegetables are stacked highest at the farmers’ market. Here, it’s elegant leeks and vibrant spring asparagus paired with pungent Fontina. Fontina is an Italian cheese with a delicious strong flavour that melts brilliantly. It’s available at most supermarkets and delicatessens, but if you can’t find it you could easily substitute Gruyère or provolone. Serve the tart warm from the oven with the usual brekkie sides, such as roasted baby tomatoes, mushrooms, bacon and great coffee (Champagne cocktails optional).

WS_VOD_SprVegTart_0514-652x832

Styling tip: give your tart an extra glamorous edge by presenting it the same way the best food stylists do. Bring it to the table pre-cut on a generous, rustic chopping board lined with a piece of parchment or baking paper. Simple and chic. Just beware that your guests might show up again next week!

Ingredients

  • 1 sheet frozen puff pastry, about 250 g, thawed
  • 1 cup (125 g) grated Fontina
  • 15-20 thin asparagus spears, ends trimmed (thicker spears halved lengthwise)
  • 1 small leek, white part only, halved and thinly sliced
  • 2 eggs
  • 1/4 cup (60 ml) full-cream milk
  • Salt and freshly ground pepper

Method

Preheat the oven to 200°C. Line a baking tray with parchment paper. Lay the puff pastry on the prepared tray. Fold over the sides to make a 2.5 cm rim, overlapping the pastry at the corners and pressing it lightly. Inside the rim, prick the pastry all over with a fork.

Sprinkle half of the cheese over the bottom of the pastry inside the rim. Top with the asparagus, laying the spears vertically in a row from one side of the pastry to the other. Sprinkle the leeks over the asparagus. Bake for 15 minutes.

Meanwhile, in a bowl, beat the eggs, milk, 1/2 tsp salt and several grinds of pepper until well combined. Remove the pastry from the oven. Pour the egg mixture evenly over the asparagus and leeks and sprinkle on the remaining cheese. Bake until the pastry is puffed and golden brown, about 10 minutes. Let the tart stand for 10 minutes before serving. Serves 4.

This recipe is adapted from one in the Vegetable of the Day Cookbook by Kate McMillan. Head to Williams-Sonoma for lots more recipe inspiration, or book yourself into a cooking class in the stunning marble-clad Bondi Junction Cooking School!

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Travel

The design lover’s guide to New York

Image: http://www.confessionsofahungrywhitegirl.com

Sponsored by Laminex

As a homewares shopping starting point, no trip to NYC is complete without visiting the legendary American stores Anthropologie and Jonathan Adler! I would usually add West Elm and Pottery Barn to this list but, luckily for us, they’re now open in Australia (just Sydney for now but West Elm opens in Melbourne too, later this month).

Design lovers cannot go past the Jonathan Adler stores to pick up a quirky piece or a signature colourful, patterned cushion or throw. Friends of Interiors Addict Kate and Lu, from The Ooh Blog, were lucky enough to go on a trip earlier this year. “I developed a devastating idol crush on this uber fun designer a few years ago and it felt a little bit stupid really that I had never physically stepped foot inside one of his stores,” says Lu, an interior designer in Sydney. “I had a moment on the front steps then delved into a happy-chic paradise full of colour and pattern and retro, regency gorgeousness. It was a little overwhelming to see the pieces I’ve been frothing over online for years in the flesh but I was so thrilled to find that Jonathan, who began his career as a potter, is one seriously talented individual and his product is of an incredible standard and well worth the slightly heftier price tag. His tongue-in-cheek approach to decorating is evident in many pieces like the hilarious Delirium Coasters while others like the Desmond Screen are effortlessly chic.”

Image: http://theconcernsofmindykaling.com
Image: http://theconcernsofmindykaling.com

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