Alternative Easter: screw lunch, serve brunch 5 years ago

Alternative Easter: screw lunch, serve brunch

For many of us the notion of hosting went out the window with the bath, book and bed routine that seems to dominate our evenings (and that's not even the kids' routine, that's just us being old).

Sunday afternoon is the new Friday night so get the gang over for some chilled out entertaining and totally acceptable daytime tipples.

The brunch menu does not have to include time-consuming hollandaise sauce or involved cooking of eggs to order for everyone assembled. This menu has easy dishes for starter, mains and dessert but with a brunchy twist. Pair with these cocktails for some daytime decadence.

Smoked Salmon Bites

Serves 4-6

Brunch2

Ingredients:

300ml tub crème fraîche

1 bunch dill, finely chopped

Advertisement

1 lemon

Freshly ground black pepper

Oat biscuits or brown bread

200g sliced smoked salmon

Directions:

1. Combine the crème fraîche, the dill, the juice of half the lemon and a generous sprinkling of black pepper.

2. Dollop this mix onto the oat biscuits or brown bread and top with sliced smoked salmon.

3. Arrange on a plate and squeeze the rest of the lemon over the top.

Advertisement

Breakfast Bake via The Foodista

Serves 4-6

brunch1

Ingredients:

450g (1 lb) sausage

4 cups bread, cut in pieces (day or two old is best)

2 cups shredded cheddar cheese

10 eggs, lightly beaten

Advertisement

4 cups milk

1 teaspoon mustard

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 cup sliced mushrooms

Directions:

1. Cook the sausage, drain and cut into chunks.

2. Butter a 9x13 baking dish, and put the bread in and sprinkle with cheese.

3. Combine the eggs, milk, and spices.

4. Pour over the bread and cheese and sprinkle sausage and mushrooms on top.

5. Heat oven to 190°C or Gas 5.

6. Allow to stand for about 30 minutes before baking uncovered for 1 hour.

NB This can also be assembled the night before, covered and stored in the fridge ready to bake in the morning. Simples.

Layered Granola Pots via Lavender and Lovage

Makes 4-6

brunch3

Ingredients:

500g tub Greek yoghurt (low fat works if you're that way inclined)

zest of half a lemon

3 cups granola

250g fresh raspberries

Directions:

1. Combine the yoghurt and lemon zest then layer small glass tumblers or jam jars with alternating layers of granola, yoghurt and berries.

2. Tuck in.

Join the conversation on Twitter @HerFamilydotie