The reason why I’m posting a Sunday Brunch recipe on a Wednesday is because I want to give you as much time as possible for you to plan a superb Sunday setup, it really is a lovely tradition to get into.
Sunday brunch in my family is a big occasion. After sleeping in, we visit our local bakery (Fournos) and splurge on the most delicious goodies; from freshly baked bagels and rolls, to smoked fish, marinated veggies and healthy salads. We also make our own fruit juice. Everyone in the family has their own little role, except for my mom she sleeps in. My dad and I do the shopping; my brother sets the table and my other brother makes the fresh fruit juice.
The great thing about Sunday brunches is that not much cooking needs to be done, just a lot of eating. One choice you do have to make is if you are going the fish or meat route, you can do both but I’m not the biggest fan of surf ‘n turf.
4 small bagels
4 sesame seed buns
200 g Norwegian Salmon or trout
1 cup cream cheese
2 lemons, quartered
1 punnet ready-made grilled and pickled baby marrows and artichokes
2 avocados, chopped
For the salad:
1 packet of mixed lettuce leaves
1 packet of wild rocket
2 large firm tomatoes
1 punnet of bean sprouts
1/2 a packet of kalamata olives
100 g feta cheese, chopped
8-10 fresh oranges
For the salad dressing:
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 tbsp peanut butter
Sea salt and black pepper
Pinch of sugar/xylitol
Preparation 30 minutes
This is the fun part, after going shopping set out all your ingredients, take out different sized bowls and plates and start plating.
Mix together the balsamic vinegar, peanut butter, lemon juice, black pepper, sugar, then using a hand blender drizzle in the olive oil. Taste to adjust the seasoning, if it is a bit tart add a little more sugar.
In a large bowl, add all the salad ingredients, toss and take to the table, along with the dressing.
The best thing you could buy is a juicer, having a class of fresh juice in the morning is so good for you. Using a juicer, juice the oranges and take to the table. Layout the salmon, cut the lemons and put the cream cheese into a bowl. Then chop up the avocado, season with sea salt, black pepper and fresh lemon juice and mix in some rocket leaves. Distribute the grilled veggies into bowls and you’re ready to eat 🙂