Summer Brunch Menu

Summer brunch in the backyard with friends...it doesn't get much better than that.

This was an Aussie-themed spread, inspired by some beautiful tableware from www.kitchenwaredirect.com.au.

The gorgeous coloured serving plates and bowls are from the Ecology Beach range, made from bamboo fibre.  It's lightweight, has that unique "recycled" look and is simply stunning on the table!

On the Ecology Beach Charger Plate, I made a basic damper, served with breakfast bruschetta-inspired accompaniments: smoked salmon, diced tomato tossed with balsamic vinegar, and a freshly-made pesto.  These were served in the divine little Ecology Beach Snack Set.

Pesto
In a food processor, combine 1/2 cup cashews, 1 clove crushed garlic, 80g feta, 1 cup fresh herbs, 1/2 cup parmesan cheese and 1/2 cup oil.

I wanted something delicious, fresh, colourful and "brunchy" to serve in the Ecology Beach Salad Bowl.  The result was a hit - this gorgeous Brunch Salad.

Brunch Salad
Toss together 80g salad leaves, 4 rashers of cooked, chopped bacon, 1 cup mushrooms, sautéed with 1 clove crushed garlic, 10 baby bocconcini, 1/2 punnet halved cherry tomatoes, 4 boiled eggs, quartered and 1/2 sliced avocado.  Serve with home-made tomato relish.

I always get nervous when I'm entertaining outdoors and using my fancy glassware.  Especially when young children are around!  But neither do I like tacky, plastic, disposable glasses.  Enter: the Swish Plastic range.

This range gives you all of your favourite styles of glassware, in an unbreakable plastic - genius!  The quality is amazing, but you still get the look and feel of glass.

I wanted to get creative with my Swish glassware and had to think outside the box.

So here it is: 3 different glasses, used in 3 different ways.  They went down a treat!

First of all, Swish Plastic Martini Glasses filled with layers of Home-made Muesli, Yoghurt and Spiced Stone Fruit, topped with berries.  Divine!

Vanilla & Cinnamon Spiced Stone Fruit
Place 500g fresh, sliced stone fruit in a small saucepan over medium heat.  Add 1 teaspoon vanilla bean paste, 1 teaspoon cinnamon and 1/2 cup water.  Stir gently, bringing to the boil, then reduce heat and simmer for about 10 minutes.

Now, I've decided that chocolate is perfectly acceptable for brunch - it's never too early!

So, using the Swish Plastic Highball Tumblers, and continuing the Australian theme, I decided on Lamington Trifles.  These were probably the hit of the morning, and we so easy to make!

Lamington Trifles
16 small laming ton
200mL whipped cream
1 cup chocolate sauce (combine 1.5 cups icing sugar, 1 cup cocoa, 1/4 cup coconut cream and hot water to reach desired consistency)
1/4 cup shredded coconut

Break up the lamingtons and divide half of them between 4 glasses.  Drizzle with half of the chocolate sauce and dollop with half of the cream.  Repeat with remaining ingredients, then top with coconut.

And to finish up the brunch, we needed an actual beverage to serve in the glasses!

So I used the Swish Plastic Champagne Flutes (teamed perfectly with my Juice Jar!) to make a fresh and fruity drink.  It was a lovely mix of flavours and not too sweet to serve in the morning.

Raspberry and Lemon Refresher
Combine
1Litre raspberry iced tea
1.25L sparkling mineral water
3/4 cup lemon cordial
Juice of 2 oranges
1/2 cup fresh or frozen raspberries
1/2 cup chopped mint
crushed ice
1 sliced orange
1 sliced lemon
and serve!

So there you have it - a simple and delicious Summer Brunch, perfect for the Aussie back deck.  When are you hosting yours?!

*Thanks to www.swishplastic.com.au and www.kitchenwaredirect.com.au for the glasses & platters*

Chicken, Mango & Macadamia Salad

This delicious salad just screams all things Summer!  Mango is the absolute favourite food in our house right now - the kids can't get enough.  So imagine their delight when it was actually part of their dinner!  This is fresh, fast, healthy & scrumptious - throw it together and take it for a picnic tonight...good times, great food!

Ingredients
300g barbecue chicken or poached chicken breast, shredded
100g mixed salad leaves
1/2 continental cucumber, chopped
1/2 punnet mini roma tomatoes, halved
100g low-fat feta, crumbled
1 mango, peeled and sliced
50g macadamia nuts, toasted
2 teaspoons honey
2 teaspoons wholegrain mustard
1/2 tablespoon balsamic vinegar

Method
Combine honey, mustard and vinegar in a small bowl.  Mix well to combine.

Toss all salad ingredients together in a bowl.  Drizzle with dressing.  Serve.

Upside Down Potato Salad

Oh how I love Summer barbecue season!  There's something so wonderful about sausages and salads on the deck!  We entertained on the weekend and I adapted an Anna Gare recipe to make this delightfully festive Upside Down Potato Salad.  You can go a bit all over the place with your capsicum and spinach, or make it a bit more structured like I did.  You could also make it into a dome using a bowl or pudding basin, and feel free to chop and change the herbs to your taste - so many options! It was a big hit and one I'm sure I'll be making again this Summer!

Ingredients
2kg washed potatoes, diced
3 red capsicums, deseeded and sliced into thick strips
500g frozen spinach
1/2 cup mayonnaise
1 cup light sour cream
3/4 cup Greek natural yoghurt
2 teaspoons white wine vinegar
1 bunch mint leaves, chopped
1/2 bunch basil leaves, chopped

Method
Preheat oven to 220 degrees celsius/200 fan-forced.

Place strips of capsicum on a baking tray and roast for about 30 minutes, until skin is dark and blistered.  Cover (or place in a plastic bag) and allow to cool for about 30 minutes.  Remove skin.

Place potato cubes in a large saucepan with salted water.  Cook until just tender.  Allow to cool.  Combine mayo, sour cream, yoghurt, vinegar and herbs, then mix into cooled potato.

Defrost spinach and squeeze out any excess water.

Line a 20cm x 20cm baking pan with glad wrap, allowing a large overhang on two sides.

Place 3/4 of the capsicum and spinach around the base and sides.

 Top with half of the potato mix.  Arrange remaining capsicum and spinach on, then fill with the remaining potato.  Cover with the overhang of glad wrap and press down firmly to compact it.

Place in the fridge for at least 2 hours to set.

Unwrap the glad wrap on the top, then turn out onto a serving platter.

Rainbow Coleslaw

My mum made this for a family gathering and it was AMAZING!  It tastes as good as it looks!

Ingredients
1 tablespoon sunflower, sesame or pumpkin seeds
1/2 cup bean or mixed sprouts
1/2 cup green cabbage, shredded
1 cup red cabbage, shredded
1 bunch watercress
1 cup carrots, grated
3 red radishes, cut into half moons
1/2 cup yellow capsicum or zucchini, julienned
1/2 to 1 cup of fresh herbs (eg dill, fennel, thyme, parsley, coriander or mint)
1/2 cup fresh pomegranate

Dressing
1/4 cup extra-virgin olive oil
2 tablespoons sesame oil
3 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons raw honey
2 tablespoons ground mustard
2 cloves garlic, crushed
2.5cm piece fresh ginger, minced

Method
Lightly toast seeds in a small saucepan until slightly browned.

In a large bowl, combine all salad ingredients, except toasted seeds and pomegranate seeds.

In a small bowl, mix oils, vinegar, honey, mustard, garlic and ginger.

Before serving, pour dressing over salad and toss gently.  Sprinkle with toasted seeds and pomegranate and serve.

Red Bean & Beetroot Salad

This recipe is from a leaflet by McKenzie's Legumes that my mum has had for years.  It was a really pleasant surprise - raw beetroot is really good, and it was really enhanced by the flavours.  Perfect as a side for a barbecue, or salad-fest, like we did below :-)

Ingredients
400g tin red kidney beans
1 clove garlic, crushed
1 teaspoon ground cumin
1/2 brown onion (I left this out for the kids' sake)
2 medium beetroot
1 tablespoon low-fat natural yoghurt
1 teaspoon red wine vinegar
salt & pepper
1 tablespoon sesame seeds

Method
Chop onion finely.  Peel beetroot, then grate.  Combine onion, beetroot, beans, garlic, cumin, yoghurt and vinegar.  Mix well.  Season with salt & pepper, sprinkle with sesame seeds and serve.

A delicious, real food & super healthy lunch we enjoyed with friends & kids!
Also featuring Wholemeal Pasta Salad and Zesty Quinoa Salad.

Zesty Quinoa with Broccoli and Cashews

When I found this recipe online at Whole Foods Market, I could wait to try it. And it definitely pulled through with the goods! It's a delicious mix of flavours & textures (and the cashews on top were a fantastic addition) - and super healthy too :-)

Ingredients (serves 4, 340 calories per serve)
1/2 cup sundried tomatoes (not packed in oil)
1 cup low-sodium vegetable broth
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quinoa
2 cups small broccoli florets
1/2 cup roasted cashew pieces
2 green onions, thinly sliced

Method
Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop. 

Bring 1/2 cup water to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes. Add chopped sundried tomatoes, broth, wine and lemon juice and bring to a boil. 

Stir in quinoa. Reduce heat and simmer, covered, for 20 minutes.

Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. Remove from heat and toss gently to combine. Serve garnished with cashews and green onions.

Wholemeal Pasta Salad

This is a super simple salad that is amazingly delicious!  The wholemeal pasta is so good - try making the switch!

Ingredients
olive oil spray
600g butternut pumpkin, peeled and cubed
1 small sweet potato, peeled and cubed
1 red onion, chopped
200g wholemeal pasta

200g feta cheese

fresh herbs, chopped

Method
Preheat oven to 200 degrees fan-forced.

Combine pumpkin, sweet potato and onion in a baking dish.  Spray with oil.

Roast for about 30 minutes, until brown and tender.

Meanwhile, cook pasta in boiling water for about 10 minutes.

Drain and transfer to a bowl.  Add vegetables, feta and herbs, and toss to combine.  Add a dash of oil if desired.  Season with salt & pepper.

Thai Beef & Rice Noodle Salad

Firstly, I have more exciting news to share - a new partnership with a local business called Deagon Bulk Meats.  They are a fabulous family-owned business, who sell quality meat and great prices.  I'll be showcasing some of their great products and it's a win for you, because if you mention Mums in the Kitchen, you can get a special deal on the meat used in today's recipe!  They're offering 800g of beef strips for $8, if you mention this blog in store, between now and next Tuesday.

So, onto the recipe...I adapted this from Super Food Ideas.  I LOVE Thai food and the flavours in this are divine!  The textures of the crispy vegetables (from Charlie's Fruit Market) and soft rice noodles complement perfectly, and when you add in the tender beef - it's just delicious!  You'll enjoy this one!

Ingredients (serves 6)

Nam Jim Dressing:
2 long green chillies (I used mild ones for the kids)
2 garlic cloves, quartered
2 spring onions, chopped
1 tablespoon lime juice
2 teaspoon coconut oil
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chopped fresh coriander leaves

Salad:
200g dried rice stick noodles
800g beef strips
olive oil spray
1 green capsicum, cut into matchsticks
1 carrot, cut into matchsticks
2 green onion, thinly sliced
1 cup fresh coriander leaves

Method
Cook noodles in a medium saucepan of boiling water for about 6 minutes, or until tender.  Rinse under cold water.

Heat a frying pan over medium-high heat and spray with olive oil.  Cook beef until browned.

Place noodles in a bowl with capsicum, carrot, onion, coriander and half the nam jim dressing.  Combine.

Top with beef and remaining dressing.  Serve

Bean, Corn & Avocado Salad

Weeknight dinners don't get much easier or healthier than this!  I adapted it from a Women's Weekly recipe, adding rice to make it a meal, rather than a side salad.  It's tasty and simple, you'll love it!

Get all your fresh ingredients from Charlie's Fruit Market!

Ingredients
400g cannellini beans OR 5 bean mix, rinsed & drained
2 cobs of corn, grilled, kernels removed OR 400g can corn kernels, rinsed & drained
2 celery stalks, trimmed & chopped
100g chargrilled capsicum, chopped
1 large avocado, chopped
1 cup cooked rice
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Method
Put all ingredients in a bowl and toss to combine.

Chicken, Feta & Pomegranate Salad

My friend Ruth introduced me to this delicious salad and I love love love it!  If you haven't tried pomegranate before - do it.  Those little bursts of sweetness are amazing and a perfect mix with the chicken and feta.  The crunch of the nuts makes for another texture - you could also use almonds instead.

The best bit about this - it takes 10 minutes max to prepare!  How's that for a weeknight win?!?  And just 280 calories per serve.

Make it soon while it's still Summer - and get all the fresh ingredients from Charlie's Fruit Market!

Ingredients (serves 4)
50g baby spinach
300g barbecue chicken, chopped (or use poached chicken breast)
100g feta cheese, crumbled
50g walnuts, chopped
Seeds of 1 pomegranate (see tip below)
1 tablespoon balsamic vinegar

Method
Toss all ingredients together and drizzle with balsamic.

Tip:  the easiest way to remove pomegranate seeds (thanks Masterchef!) - slice in half along the width and hold it in one hand, with the cut side down, over a medium bowl.  Take a spoon with your other hand and bang the pomegranate with the back of the spoon.  All the little arils just fall out into the bowl :-)

Chickpea, Pumpkin & Feta Salad

Super easy, super tasty, quick, cheap & healthy - this one ticks all the boxes!

Ingredients (serves 4)
500g pumpkin, cubed
1 red onion, chopped
olive oil spray
1/2 tablespoon Moroccan seasoning
400g can chickpeas
200g low-fat feta

Method
Preheat oven to 200 degrees celsius.

Spread pumpkin and onion on a lined oven tray and spray with olive oil.  Sprinkle with seasoning.

Bake for about 30 minutes, until tender and golden.

Combine chickpeas, feta with pumpkin & onion.  Serve.

Chickpea, pumpkin & fetta salad

This recipe is from a Women's Weekly "Salads" book and it really exceeded my expectations!  It was tasty and filling and really easy to make.  The original recipe was higher in calories, but I made a few little changes and cut it down to 320 calories per serve.  Also, I didn't do the roast chillies for the dressing, but instead just used a chilli-infused olive oil I had in the pantry and it was so good.  I gave the toddler and baby the pumpkin, fetta and chickpeas and they both loved it too - bonus!

Ingredients (serves 4)             

800g butternut pumpkin, cut into 1cm pieces

Olive oil spray

2 cloves garlic, sliced thinly

1 x 400g can chickpeas, rinsed, drained

200g low-fat fetta cheese, crumbled

1 cup firmly packed fresh coriander leaves

1/3 cup pepitas

Roasted chilli dressing

4 fresh long red chillies, halved lengthways

2 tablespoons rice vinegar

2 tablespoons lime juice

1 tablespoon olive oil

Method 

Preheat oven to 200 degrees Celsius.

Combine pumpkin, oil and garlic in large shallow baking dish.  Roast, uncovered, turning occasionally, about 30 minutes or until pumpkin is tender.

Make dressing: cook chilli, skin-side up, under hot grill until skin blackens.  Cover chilli pieces for 5 minutes; peek then chop finely.   Place chilli and remaining ingredients in a screw-top jar; shake well.

Place pumpkin in large bowl with remaining ingredients and dressing; toss gently to combine.

Moroccan chickpea, carrot and spinach salad

This is a recipe passed on by my mum, which she got from the Sanitarium "Food for Health and Happiness" book.  A really delicious fast, fresh & filling salad that comes it an only 295 calories.

Ingredients (serves 4)

1 tablespoon olive oil

2 tablespoons ground cumin

400g can chickpeas, drained and rinsed

2 garlic cloves, finely chopped

1/2 cup orange juice

1/3 cup currants

2 carrots, shredded or coarsely grated

3 green onions (shallots), sliced diagonally

100g baby spinach leaves

1/3 cup coriander leaves, chopped

1/4 cup tahini

2 tablespoons toasted sesame seeds (or sunflower)

Method

Heat oil in a medium non-stick frying pan over medium heat.  Add cumin, chickpeas and garlic.  Cook, stirring often, for 3 minutes.  Remove from heat.

Combine orange juice and currants in a tea-cup.  Microwave for 1 minute until hot.  Drain, reserve orange juice.  Combine currants, chickpea mixture, carrots, green onions, spinach and coriander in a large bowl.

To make dressing, combine tahini and reserved orange juice in a small bowl.  Season to taste.  Whisk to combine.  Drizzle dressing over salad.  Gently toss to combine.  Sprinkle with seeds and serve.

Hokkien Noodle Salad

This recipe is from a book called "Healthy Cooking - A Commonsense Guide" and it's great!  I love how fresh and crisp it is, and the Asian flavours of the dressing really make it.  It comes in at only 265 calories, but is very satisfying - a perfect weeknight meal!

Ingredients (serves 4)
450g Hokkien noodles
200g broccoli, cut into florets
4 spring onions, sliced
1 red capsicum, thinly sliced
1 green capsicum, thinly sliced
1 carrot, diagonally sliced
100g snow peas, sliced
100g fresh baby corn, halved lengthways
1/2 cup chopped fresh coriander leaves
1 teaspoon sesame oil
1/4 cup sweet chilli sauce
1/4 cup light soy sauce
2 tablespoons lime juice

Method
Gently separate the noodles, place in a  heatproof bowl and cover with boiling water.  Leave to stand for 2 minutes, then rinse under cold water and drain well.

Boil or steam the broccoli for 3 minutes, or until bright green and tender.  Rinse under cold water and drain.

Place the noodles, vegetables and coriander in a large bowl and mix well.

Combine the sesame oil, sweet chilli sauce, soy sauce and lime juice.  Pour over the salad and toss to coat.

Baby beet, chickpea, basil and feta salad

Got this one from Michelle Bridges' "Crunch time Cookbook" and it was fabulous!  It was surprisingly filling and I loved the textures and flavours.  Something a bit different for your weeknight meal!

Ingredients (serves 2)
440g can whole baby beets, drained
400g can chickpeas, drained, rinsed
4 handfuls baby spinach
1/4 red onion, thinly slices
2 tablespoons freshly torn basil
1 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
freshly ground black pepper
40g low-cal feta

Method
Combine baby beets, chickpeas, baby spinach, red onion and basil in a salad bowl.  Drizzle over combined oil and vinegar.  Season with freshly ground black pepper and toss to coat.  Crumble over feta and serve.

Roast Vegetable Salad

This is one of those fall-back recipes I often use because it's cheap, easy, super healthy and delicious!  And I also love that you can use whatever veges you like and whatever flavour you like.  I've just written the ingredients I used on this particular night, but you could also use veges like beetroot, squash, eggplant, corn, capsicum and mushroom.  Also, just use whatever flavour you like - perhaps a sprinkle of ground cumin & coriander, perhaps a Thai seasoning, or maybe even just let the flavours speak for themselves and just use salt & pepper.  Make it your own and enjoy!

Ingredients:
1 sweet potato, cubed
1/2 butternut pumpkin, cubed
1 carrot, chopped
1 zucchini, chopped,
1 onion, chopped
1 tablespoon olive oil
1 tablespoon Moroccan seasoning
100g baby spinach (or mixed lettuce, or whatever type you prefer)

Method:
Preheat oven to 200 degrees fan-forced.  Line a tray with baking paper.

Combine vegetables in a large bowl with oil and seasoning and mix well.  Transfer to tray, and where possible, spread into a single layer.

Bake for about 30 minutes - but this will, of course, depend on your oven and your own preference of how "roasted" you like your veges.

Serve on a bed of lettuce.

Roast pumpkin, chickpea and ricotta salad

This is a really delicious and easy weeknight meal that is so healthy and perfect for Summer!  Taken from a Good Taste magazine.


Ingredients
800g butternut pumpkin, deseeded, peeled, cut into 2cm pieces

• 2 red onions, halved, cut into thin wedges
• 2 tsp ground cumin
• 1/2-1 tsp dried chilli flakes (optional)
• 2 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1 tsp honey
• 100g baby spinach leaves
• 1 x 400g can Woolworths Select chickpeas, rinsed, drained
• 150g fresh ricotta, crumbled

Method

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the pumpkin, onion, cumin and chilli, if desired, in a large bowl with 1 tablespoon of oil. Toss to coat.

Place the pumpkin mixture, in a single layer, on the lined tray. Season with salt and pepper. Roast, turning vegetables once, for 25 minutes or until golden.

Meanwhile, whisk together the vinegar, honey and remaining olive oil in a jug.

Combine the vegetables, spinach and chickpeas in a bowl. Drizzle over the dressing and toss gently to combine. Divide the salad among serving plates. Top with the ricotta to serve.

Asian-style Chicken Salad

A healthy, tasty, easy, crunchy salad perfect for Summer nights!

Ingredients:
2 cups cold roast chicken
1/4 large wombok (Chinese cabbage)
1 carrot, grated
1 small capsicum, thinly sliced
1 cup bean sprouts, trimmed
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon olive oil
1 teaspoon sugar

Method:
Combine the chicken, wombok, carrot, capsicum and bean sprouts in a large bowl.

Combine the vinegar, soy sauce, hoisin, oil and sugar in a small bowl.  Add to the salad and toss to combine.  Serve.

Tuna, capsicum and pasta salad

Another summer salad favourite!

Ingredients:
250g pasta shells
100g green beans, trimmed and chopped
1 small red capsicum, sliced
1 spring onion, sliced
1 cucumber, diced
4 hard-boiled eggs, peeled and quartered
4 tomatoes, cut into eighths
375g tin tuna chunks, drained

Dressing:
1 tablespoon olive oil
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1 garlic clove, crushed
1 teaspoon sugar

Method:
Cook the pasta in a pot of boiling water for 10 minutes, or until tender, adding the beans in the last 2 minutes of cooking.  Drain and rinse under cold water.  Place in a large bowl with the capsicum and spring onion and mix well.  Add the cucumber, egg, tomato and tuna.

Combine all dressing ingredients in a jar and shake well.  Drizzle over salad and serve.

Beef Teriyaki with Cucumber Salad

This recipe is a favourite in my household, and comes from a huge book of salads called "Tossed".  I love pulling out this book when the weather starts warming up and rediscovering all the best recipes from last Summer.  This one is truly delicious!

Ingredients:
400g beef strips
4 tablespoons soy sauce
2 tablespoons mirin
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 teaspoon sesame seeds
2 cups white rice, cooked

Cucumber salad:
1 large Lebanese cucumber, diced
1 reg capsicum, diced
2 spring onions, sliced
2 teaspoons sugar
1 tablespoons white wine vinegar

Method:
Combine soy sauce, mirin, garlic and ginger in a bowl and add beef.  Stir to coat.  Cover and refrigerate for at least 30 minutes.

To make cucumber salad, combine the sugar and vinegar with 2 tablespoons of boiling water.  Pour over cucumber, capsicum and onions and cool in the fridge.

Stir-fry beef in a frying pan over medium heat until cooked through.  Serve with the salad and white rice on the side.