BRUNCH RECIPES PERFECT FOR MOTHER'S DAY

Cook up a storm for the perfect Mother’s Day brunch on 12 May

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EASY EGGS BENEDICT
Serves 6

INGREDIENTS
6 rashers bacon
6 slices bread (ciabatta
or baguette)
Butter, for spreading
3 eggs
¼ packet baby spinach
6 asparagus spears, blanched and halved (optional)
2 Tbsp (30ml) chopped chives

Hollandaise:
2 egg yolks
2 Tbsp fresh lemon juice, plus extra for serving
1 ¼ cups (310ml) butter, melted Salt and black pepper

METHOD
1. Place bacon on a lined oven tray and roast at 200°C for 12–15 minutes until crisp. Keep warm. 2. Toast bread, spread with butter and keep warm.
3. For the hollandaise sauce, fill
a blender with hot water to warm it up. Drain and dry well.
4. Place egg yolks and lemon juice in the blender and blitz.
5. With the blender still running, slowly pour in hot melted butter in a thin stream.
6. Blend until a creamy sauce forms. Season, cover and keep warm for serving.
7. Boil the eggs (soft-boiled is best for extra ooziness).
8. To assemble, place toast slices on a platter and top with spinach, asparagus (if using), bacon and half a boiled egg.
9. Whisk hollandaise sauce to bring together and top each slice of toast with a spoonful.
10. Season, sprinkle with chopped chives and serve immediately.

CHILLI-CORN LATKES WITH WHIPPED FETA AND FISH
Serves 6-8

INGREDIENTS
6 radishes, thinly sliced
2 Tbsp white vinegar
4 large potatoes (about 450g), peeled and grated
½ cup corn kernels
1–2 chillies, finely chopped
6 spring onions, finely sliced
¼ cup breadcrumbs
2 tsp baking powder
2 large eggs
2 Tbsp butter
¼ cup oil
120g tinned sardines or pilchards, drained and flaked
Lemon wedges, fresh basil and parsley, for serving

Whipped feta:
1 cup (250ml) feta
1/3 cup sour cream or plain yoghurt 10g (½ punnet) fresh basil
10g (½ punnet) fresh parsley
Juice of ½ lemon
2 tsp grated lemon peel
Salt and black pepper

METHOD
1. Place whipped feta ingredients into a blender and beat until smooth (or mash together using a fork). Season and set aside.
2. Drizzle radish slices with vinegar and set aside to pickle.
3. Place potatoes, corn, chilli and spring onion in a clean dishcloth and twist to wring out the liquid. Repeat to remove as much moisture as possible.
4. Mix breadcrumbs, baking powder and eggs in a bowl. Season with salt and pepper.
5. Add potato-veg mixture and stir well. The latke batter should be wet and thick – if it’s too dry, add another egg.
6. Heat butter and oil in a large non-stick pan.
7. Add tablespoons of batter, flatten with a wooden spoon and cook to brown around the edges. Flip and fry until latke is golden and cooked through, about 2–3 minutes.
8. Remove and drain on paper towel. Place in a 120°C oven to keep crisp and warm. Repeat until batter is finished.
9. Top latkes with flaked fish and whipped feta. Garnish with chopped parsley, torn basil and pickled radishes.
10. Serve with extra whipped feta and lemon wedges. Splurge by serving latkes with flaked mackerel or trout ribbons.


MIXED BERRY CREAM SCONES
Serves 8

INGREDIENTS
1/3 cup (67g) sugar
2 tsp (10ml) baking powder
½ tsp bicarbonate of soda
½ tsp salt
3 cups (750ml) flour, plus extra for dusting
½ cup (125g) chilled butter, cubed 2 Tbsp almonds, finely chopped (optional)
1 egg, whisked
1 cup (250ml) cream, plus extra for glazing and serving
Brown sugar, for sprinkling 2 cups mixed fresh berries

METHOD
1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Mix sugar, baking powder, bicarbonate of soda, salt and flour in a large bowl to combine.
3. Add butter. Using your fingertips (or a food processor), work butter into flour until you have a fine crumb.
4. Stir through half the nuts.
5. Make a well in the centre, add egg and cream and mix with a fork, incorporating dry ingredients a little at a time, until a dough forms.
6. Knead dough in the bowl until it just comes together.
7. Turn out onto a floured surface and pat into a 3cm thick circle.
8. Cut into 8 scone shapes and transfer to the baking tray.
9. Brush scone tops with a little cream, sprinkle with sugar and remaining nuts.
10. Bake for 18–22 minutes until puffed and golden.
11. Whip remaining cream to stiff peaks.
12. Serve scones dolloped with cream and berries.

Recipes & photography: Fresh Living Magazine