I am pretty much the laziest person, especially on Sundays, when all I want to do is sleep in, lounge around in a caftan (or oversized shirt, let’s get real), and suddenly have a beautiful brunch spread appear in front of my eyes with little to no effort. Below are my tips for assembling an easy yet decadent brunch with friends (or for one yolo), that is guaranteed to make you happy. Even if you don’t have pata negra, truffles or caviar in the kitchen, it’s also easy to build a casual brunch around the simple recipes below. Fry up some eggs and you’re ready to go!
The list:
- Caviar
- Pata Negra
- Tomatoes
- Black Truffles
- Eggs
- Pan de Crystal
- Radishes with olive oil and salt
- Simple Green Salad with olive oil, balsamic, sea salt
- Strawberry-Rhubarb Cheesecake (recipe below by Chef Mei Lin)
- Fresh fruit (cherries and mangoes are my fave)
Pan con Tomate (tomato bread), recipe by Chef Aitor Zabala, Creative Director for Think Food Group:
Prep:
Time:
Serves:
Cheesecake recipe by my best food friend, Chef Mei Lin
Prep: 15 min
Cook time: 55 min, allow 4 hours to cool
Serves: 6
Ingredients:
1 package of Honeymaid Graham Crackers, cinnamon Flavor
1/3 cup melted butter
4 packages Cream cheese
1 cup sugar
1 vanilla bean, scraped
4 whole eggs
Heat Oven to 325*
Directions:
In a food processor, blitz the graham crackers with melted butter and press onto the bottom of a 9 inch springform pan
Beat cream cheese, sugar, vanilla until blended. Add eggs, 1 at a time mixing on low speed after each until just blended. Pour ove the crust.
Bake for 55 minutes or until the center is just set. Run a knife around the rim of the pan to loosen the cake: cool before removing the rim. Cool cheesecake in the fridge for at lease 4 hours before serving.
Bon app!
