photos & recipes : m.charles


BRUNCH For Mom


Why wait for Mother's Day to have a special meal with your mom. Try our 'No fuss' Mom Brunch.

Broccoli and Asparagus Quiche


Serves: 4 
Prep Time: 25 minutes
Cook Time: 45 minutes
 
Ingredients:
  • 1/2 small Onion, coarsely chopped
  • 1 small Broccoli
  • 15 heads of Asparagus
  • 1/3 cup Cream
  • 50g of Cheese, grated ( we used a lactose-free, soya substitute cheese)
  • 2 small eggs
  • 1/2 tsp Black pepper
  • 1 sheet of Puff pastry
  • 1 eighteen cm Cake tray

  1. 1. Boil broccoli and asparagus for 3-5mins. drain
  2. 2. Place pastry in pan (double pastry if it is too thin) and bake for 10 mins (with oven beads keeping the pasrty from rising) until crust is firm but not cooked. Remove and let cool.
  3. 3. Whisk eggs, cream, cheese, pepper and onions together and pour into the pastry shell. Add the broccoli and asparagus, leaving them only partially covered by the egg mixture.
  4. 4. Bake in preheated oven at 220degrees for 25-30mins or until crust has browned and the middle has set.
  5. 5. Remove from pan, let cool then serve.



VINI VERGANI recommends: Rosatello vdt
Producer: Tenimenti Ruffino, Pontassieve Sangiovese and other assorted clusters.
Degustation notes: Intense pink color, fruity and appetizing scent with notes of raspberries and peaches. Pleasantly fresh and aromatic in taste with prevalent fruity flavour, delicate and lasting finish.




Scones with Condiments


Serves: 4 
Prep Time: 15 minutes
Cook Time: 20 minutes
 
Ingredients:
  • 2 cups of flour
  • 70g fine sugar
  • 1 large egg
  • 1,5dl of milk
  • 1/4 cup of butter (cut into pieces)
  • 1 teaspoon of baking powder
  • pinch of salt

  1. 1. In a bowl whisk together flour, salt, sugar and baking powder.
  2. 2. Add the butter in the center and mix well into flour mixture until crumbly.
  3. 3. In a second bowl whisk together eggs and milk (set aside a little of the egg yolk). Add liquid mixture into dry mixture and stir in until even.
  4. 4. On a lightly floured surface roll dough out until it is 2 cm thick. Cut out scones using a 5cm cookie cutter. Transfer scones to baking sheet, lined with parchment paper.
  5. 5. Brush the top of each scone with remaining egg. Transfer baking sheet to preheated oven (220°) and bake for 12-14 minutes, or until scones are golden brown.
  6. 6. Transfer scones to a wire rack and let cool down.
  7. 7. Serve with whipped cream, honey and raspberry jam.



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