Culinary Hotline - Brunch Edition

All the perfect dishes for that perfect brunch date!

 

Ingredients:

  • 300g salmon, cubed
  • ¼ cup lemon juice
  • 2 Tbsp olive oil
  • ½ cucumber, seeded & chopped
  • 2 spring onions, chopped
  • 1 Tbsp fresh dill, chopped
  • 2 cup baby spinach

For the tart shells:

  • 2 rolls store-bought shortcrust pastry

How To Make Marinated Salmon & Cucumber Tartlets

  1. Preheat oven to 180.
  2. Grease muffin tin or pastry cases with cooking spray.
  3. Place the pastry onto a floured work surface, cut out circles using a cookie cutter and place into the greased tins.
  4. Prick the bases with a fork and bake for 8 – 10 minutes or until golden brown.
  5. In a large bowl, add salmon, lemon juice and cover with cling wrap.
  6. Allow this to marinate at room temperature for about 10 minutes.
  7. Add in cucumber, spring onions, dill, then season to taste with salt & pepper.
  8. Add some spinach leaves into each prepared tart shell, top with the marinated salmon mixture, garnish with fresh dill.

Ingredients:

For the Bagels:

  • 2 bagels, halved & toasted
  • 1 ripe avocado
  • Juice of ½ lime (or lemon)
  • Salt & pepper, to taste
  • Chili flakes (optional, for extra heat)

For the Halloumi:

  • 150–200g halloumi cheese, sliced into ½ cm thick slabs
  • 1 tsp olive oil (for frying)

For the Hot Honey:

  • 2 Tbsp honey
  • 1–2 tsp hot sauce or chili flakes (adjust to your spice level)

How To Make Halloumi, Hot Honey & Smashed Avocado Bagels

  1. In a small saucepan or microwave-safe bowl, gently heat the honey until runny.
  2. Stir in hot sauce or chili flakes.
  3. Taste and adjust spice level.
  4. Set aside.
  5. Heat olive oil in a nonstick skillet over medium heat.
  6. Add halloumi slices and cook 2–3 minutes per side until golden brown and crisp.
  7. Remove from pan and set aside.
  8. In a small bowl, mash the avocado with lime juice.
  9. Season with salt, pepper, and optional chili flakes.
  10. Spread smashed avo generously on each toasted bagel half.
  11. Top with seared halloumi slices.
  12. Drizzle warm hot honey over the top.
  13. Finish with a sprinkle of extra chili flakes or microgreens.

Ingredients:

Crepes:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ¼ cups milk
  • 2 Tbsp unsalted butter, melted (plus more for pan)
  • 1 Tbsp sugar
  • ¼ tsp salt
  • 1 tsp vanilla essence

Blueberry Whipped Cream

  • 1 cup fresh cream, cold
  • 2 Tbsp icing sugar
  • ½ cup blueberries (fresh or thawed frozen)
  • ½ tsp vanilla extract

To serve:

  • ½ cup fresh blueberries
  • Caramel sauce (store-bought or homemade)

How To Make Crepes with Blueberry Whipped Cream, Blueberries & Caramel Drizzle

  1. In a large bowl, whisk together flour, sugar, and salt.
  2. In another bowl, whisk eggs, milk, melted butter, and vanilla.
  3. Gradually pour the wet mixture into the dry ingredients, whisking until smooth (or blend all ingredients in a blender for 20 seconds).
  4. Let the batter rest for at least 15 minutes (or up to 1 hour) to relax the gluten.
  5. Heat a nonstick skillet or crepe pan over medium heat.
  6. Lightly butter it.
  7. Pour about ¼ cup of batter into the pan and quickly swirl to coat the bottom.
  8. Cook for 1–2 minutes until the edges lift slightly and bottom is golden.
  9. Flip and cook another 30 seconds.
  10. Transfer to a plate and keep warm.
  11. Repeat with remaining batter.
  12. In a small saucepan over low heat, mash the blueberries slightly and cook for 3–4 minutes until soft and juicy.
  13. Let cool. In a mixing bowl, beat cream, icing sugar, and vanilla until soft peaks form.
  14. Gently fold in the cooled blueberry mixture.
  15. Chill until ready to use.
  16. Spread a generous dollop of blueberry whipped cream on each crepe and roll or fold as desired.
  17. Top with fresh blueberries.
  18. Drizzle with warm caramel sauce.

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