I’ve already waxed lyrical about Sunday brunches on the deck, so I won’t go on about that again (other than to confirm my ringing endorsement).
Actually – that’s a lie. Below is a picture of my (renovated newly painted) deck, so you can appreciate just how nice it is to sit out there!
Moving on, if you are interested in having something a bit more novel for Sunday brunch, a savory fritter works a treat. It’s also a cheeky way to start the day with a few extra vegetables.
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 1 teaspoon cumin seeds (dry toasted in a pan)
- 2 cups plain flour (you can use half wholemeal if you like)
- 4 teaspoons baking powder
- 2 medium carrots (grated)
- 1 egg
- 1 1/2 cup milk (add to reach desired consistency)
- salt and pepper
- olive oil
|1||In a bowl, mix together the flour, cumin, baking powder and salt and pepper.|
|2||Add the carrot and stir to combine.|
|3||Mix through the egg and sufficient milk to reach a smooth but not too runny consistency.|
|4||Heat a splash of olive oil in a frying pan over medium heat.|
|5||Cook large spoonfuls of the fritter batter in frying pan, flattening down with the top of your spoon if they don't spread too easily.|
|6||Cook for a couple of minutes each side (flipping to top side when you start to see bubbles).|
|7||Serve with a fried/poached egg, and a rocket and parmesan salad, and a bit of chutney and yoghurt.|