At Lucullian Delights, co-founder Ilva's OVEN ROASTED PROSCIUTTO WRAPPED ASPARAGUS is fantastic ... I've found that if you want to eat at least five-a-day, you've got to make a good start first thing. Here, the asparagus season is just beginning, so I think this is going to become a favourite.
Chris at Mele Cotte has made a Buckwheat Groats Scramble, and includes loads of useful information about buckwheat (aka kasha), and heart-healthy hazelnut oil.
Ann at Redacted Recipes has made something that is sure to become a favourite with my funghi-loving daughter: Roasted Mushroom Breakfast Bruschetta. Ann's also included lots of nutritional information (I had no idea mushrooms were so good for you!), and a link to a site with help for those of us who can't poach an egg (I leave that to Horatio, who has been brilliant at egg-poaching since he was about six).
Aagje at Labelga gives us a new take on an old favourite: Porridge with millet flakes, dried fruit and nuts ... it's too easy to think that porridge can only be made with oats, and this makes a great change.
Lisa at Little Bits gives us an original creation: Polenta, Tofu & Veggie Bake ... the silken tofu lightens the polenta, and there are loads of vegetables too. And for those of us afraid of tofu, Lisa gives some good tips for using the silken sort in everyday cooking.
Lore's healthy brunch is open sandwiches and a fruit salad. She makes a little cheese go a long way - which is one of the secrets of heart-healthy eating - and makes sure of plenty of fruit and veg to start the day.
French Toast with Fruit is on the menu at Green Gourmet Giraffe. It's a vegan version, and well worth checking out .. rhubarb to go with it, too. Mmm
Jeanne at Cook Sister has made Oat and cherry muffins using a recipe from a muffin cookery book she bought on impulse the other day. I never have much luck with muffins, but these look worth a try - lots of oats, and nutty wholemeal flour.
At Food for Laughter I found Something Light and Lovely - Artichoke Frittata, which I would never have thought of eating in the morning (see what I mean about breakfast and brunch?), but which I'm going to try. Lore uses bottled artichokes, and we'd have to, too, if we made it this weekend, but pretty soon there will be masses of fresh artichokes from the garden, and then this recipe will come into its own for me.
Nearly forgot ... here's my post about making porridge the slow way, using oatmeal, rather than faster flakes, and a polenta-ish way with any leftovers.
Let me know if I've forgotten anyone ... thank you all for taking part, there are lots of good ideas here for me to try for brunch in the garden on Monday, when we have a bank holiday. Michelle at Accidental Scientist will soon be making an announcement about next month's Heart of the Matter theme. You'll find this round-up, and all the previous ones too, on the Heart of the Matter website.
Related posts
Kippers - without stinking out the house
Smoked haddock
More things for breakfast
Kedgeree (my very first blog post)
Frying pan bread - a quick fix for the disorganised
Baked pears with pinenuts
1 comment:
Hi Johanna,
I love the term "brevenses" as that is what brunch is to me. When we have brunch we always skip breakfast in anticipation of a huge buffet for brunch usually between 11:00 and 2:00. When attending brunch we typically dress up a bit and expect to spend 2-3 hours eating and conversing. Brunch also typically includes Bloody Mary's and/or Champagne/mimosas.
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