Simple Cinnamon Rolls

Ingredients

scant 2-1/2 cups self-rising flour
pinch of salt
2 tbsp superfine sugar
1 tsp ground cinnamon
3-1/2 oz butter, melted, plus extra for greasing
2 egg yolks
scant 1 cup milk, plus extra for glazing

Filling

1 tsp ground cinnamon
generous 1/4 cup brown sugar
2 tbsp superfine sugar
1 tbsp butter, melted

Frosting

generous 1 cup confectioners’ sugar, sifted
2 tbsp cream cheese, softened
1 tbsp butter, softened
about 2 tbsp boiling water
1 tsp vanilla extract

Method

  1. Preheat the oven to 350°F/180°C. Grease an 8-inch round pan and line the bottom with parchment paper.
  2. Mix the flour, salt, superfine sugar, and cinnamon together in a bowl. Whisk the butter, egg yolks, and milk together and combine with the dry ingredients to make a soft dough. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 12 x 10 inches.
  3. Make the filling. Mix the ingredients together, spread evenly over the dough and roll up, jelly-roll style, to form a log. Using a sharp knife, cut the dough into 8 even-size slices and pack into the prepared pan. Brush gently with extra milk and bake for 30-35 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes before removing from the pan.
  4. Sift the confectioners’ sugar into a large bowl and make a well in the center. Place the cream cheese and butter in the center, pour over the water, and stir to mix. Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon. Stir in the vanilla extract. Drizzle over the rolls. Serve warm or cold.

Makes 8 rolls.

Source: Brunch


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Tortilla with Roasted Bell Peppers and Spicy Chorizo

Ingredients

2 red bell peppers, halved and seeded
2 small chorizo sausages, diced
1 tbsp olive oil
2 potatoes, peeled and diced
handful of fresh basil leaves, torn into pieces
6 large eggs, lightly beaten
6 tbsp grated Manchego cheese
salt and pepper

Method

  1. Preheat the oven to 400°F/200°C.
  2. Place the red bell peppers on a lined baking sheet and roast for 15 minutes, or until the skins are black. Remove from the oven and cover with a dish towel until cool. When cool, peel away the skins and dice the flesh.
  3. Cook the diced chorizo in a 12-inch nonstick skillet until it is brown and the fat is rendered. Drain on paper towels.
  4. Wipe out the skillet, then heat the oil and cook the diced potatoes for 5 minutes, or until soft and lightly browned.
  5. Return the chorizo to the skillet with the potatoes and add the diced red bell peppers and torn basil leaves.
  6. Mix the eggs and grated cheese together and season to taste with salt and pepper. Pour over the ingredients in the skillet, using a wooden spoon to distribute the ingredients evenly. Let cook for a few minutes over low heat until the egg has started to set.
  7. To finish the tortilla, place the skillet under a preheated hot broiler to brown lightly. Slide onto a serving plate and cut into wedges to serve.

Makes 6 servings.

Source: Brunch


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Sausage and Mushroom Brioche

Ingredients

2 large carrots
4 fresh chunky Italian sausages (about 1 lb)
6 fresh tarragon sprigs, leaves only
1 garlic clove, chopped
4 tbsp olive oil
grated zest and juice of 1 orange
7 oz open chestnut mushrooms or shiitake, thickly sliced
4 thick slices good brioche loaf (plain, not sweetened or flavored with vanilla)
corn salad or other salad leaves, to serve

Method

  1. Use a vegetable peeler to pare the carrots into fine strips. Place in a bowl of cold water, then add ice and set aside for about 30 minutes.
  2. Preheat the broiler on a medium—high setting. Broil the sausages for about 15 minutes, turning once or twice, until browned and almost cooked.
  3. In a bowl, mix together the tarragon, garlic, oil, and orange rind and juice. Mix half the dressing with the mushrooms.
  4. Toast the brioche lightly on both sides in a toaster.
  5. Increase the heat to the hottest setting. Place the brioche on the rack in the broiler pan. Cover with mushrooms up to the edges of the bread (otherwise it will burn). Broil close to the heat source for 2-4 minutes until lightly cooked.
  6. Slice the sausages and arrange them on the mushrooms. Broil well away from the heat for about 5 minutes, until the sausages are browned.
  7. Drain the carrots. Arrange the corn salad or other salad leaves on plates and drizzle with the remaining dressing. Add the toasts and top with the carrot curls. Serve immediately.

Makes 2 to 4 servings.

Source: Toast It!


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Herb Popovers with Egg

Ingredients

100 g plain flour
1/2 teaspoon celery salt
2 large eggs
1 cup milk
3 teaspoons butter, melted
2 tablespoons chopped fresh mixed herbs parsley sprigs, to garnish

Filling

60 g butter
6 large eggs, beaten
2 tablespoons chopped fresh mixed herbs
2 tablespoons single (light) cream
salt and pepper

Method

  1. Make the popovers. Sift flour and celery salt into a large bowl, add eggs, milk and butter and beat well. Stir in herbs and pour the mixture into 12 well greased deep bun tins.
  2. Place in a cold oven, heat it to 220°C (425°F) and bake for 30 minutes without opening the oven door during that time.
  3. Make the filling. Melt butter in a small saucepan, add the eggs and cook over a low heat, stirring continuously until thickened.
  4. Remove from the heat and stir in the herbs, cream and salt and pepper.
  5. Serve the popovers with a mound of herby buttered egg. Garnish with sprigs of parsley.

Makes 6 servings.

Source: Breakfasts and Brunches


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Brunch Bruschetta

Ingredients

1 large ripe tomato, diced
2 scallions, finely sliced
1 small fresh buffalo mozzarella cheese, diced
1/2 ripe avocado, diced
1/2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper
4 slices ciabatta bread, toasted, to serve
2 tbsp shredded fresh basil leaves, to garnish

Method

  1. Mix the tomato, scallions, cheese, avocado, balsamic vinegar, and half of the oil together in a medium bowl. Season to taste with salt and pepper.
  2. Drizzle the remaining oil over the ciabatta toast and top with the tomato mixture. Garnish with basil and serve at once.

Makes 2 servings.

Source: Brunch


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