weekend brunch

A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

eggs

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

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Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time. Use the 10 minutes when the pancake is in the oven to locate your maple syrup and butter and get plates onto the table.

No-Flip Blueberry Oven Pancake

all-purpose flour

cornmeal (not coarse, medium- or fine-grind works)

sugar

Tbsp. baking powder

baking soda

Diamond Crystal or 1¼ tsp. Morton kosher salt

buttermilk, divided

Tbsp. unsalted butter, melted, divided,

blueberries

vegetable oil

maple syrup (for serving)

While we love the concept of making pancakes for a crowd, we don't love the reality of standing over the stove, dishing out pancakes to guests like a short-order cook (and we definitely don't love relegating the early batches of pancakes to the oven, where their texture will surely suffer). And so this crowd-feeding "oven pancake" was born: Making one giant pancake instead of a bunch of smaller ones means that everyone will sit down to pancake breakfast at the same time. And because it's no flip, you don't have to worry about your spatula "skills." Use the 10 minutes when the pancake is in the oven to locate your maple syrup and butter and get plates onto the table.

Bon Appétit

Preheat oven to 375°. Whisk 1 cup all-purpose flour and ⅓ cup cornmeal in a small bowl.

Whisk 2 large eggs, ¼ cup sugar, 1 Tbsp. baking powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. baking soda in a medium bowl until eggs are lightened and smooth, about 30 seconds.

Add ¾ cup buttermilk and half of the dry ingredients and whisk very gently just to barely combine.

Add 2 Tbsp. melted butter, remaining ¾ cup buttermilk, and remaining dry ingredients and whisk just to combine (some lumps are okay). Adding the dry ingredients in two batches, rather than all at once, lessens the risk of over-mixing (which would deflate and toughen the batter).

Using a wooden spoon, fold in 1 cup fresh blueberries. We're using conventional blueberries—the kind you pick up at the grocery store—because they're so easy to find. But if you have access to those teeny-tiny, burst-in-your-mouth wild blueberries (what, are you in Maine or something?), by all means, use those.

Heat 1 Tbsp. vegetable oil and 2 Tbsp. melted butter in a large oven-safe nonstick skillet (make sure it's at least 8 inches in diameter) over medium-high. We're using a combination of oil and butter because butter adds a lot of flavor but has a low smoke point (which means that it burns easily); mixing it with oil raises that smoke point so that we can have the best of both worlds.

When foaming subsides, scrape in batter and use the back of a spoon to gently nudge it all the way to the edges.

Reduce heat to medium and cook, shaking pan back and forth occasionally to ensure pancake will eventually slide out freely, until bubbles appear across surface of pancake, 5–6 minutes (it will still look quite wet and uncooked in the center, but you should see some browning around the outer edge).

Transfer pan to oven and cook until pancake is puffed and set, 10–12 minutes. Invert pancake onto a large plate or platter. Admire the crispy, burnished top—its pock-marked surface contains all of your lacey-edged pancake fantasies.

Cut into wedges and serve with room-temperature butter and maple syrup.

A twist on the classic ricotta hotcake, this updated version is a savoury hotcake with maple bacon and rocket.

Ricotta hotcakes

bacon

maple syrup

vine-ripened cherry tomatoes

(240 grams) ricotta

(40 grams) grated parmesan

(125 milliliters) milk

eggs, separated

self-raising flour

unsalted butter

rocket leaves

tbs balsamic vinegar

olive oil

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"Pancakes are a favourite around the world, and for good reason," says Jamie Oliver. "From a simple breakfast for one, to a dinner party dish for a crowd, they make for an easy meal that never fails to excite."

Ricotta hotcakes with roasted rhubarb

fresh ricotta (from delis)

milk

(150 grams) plain flour

tsp baking powder

Thick Greek-style yoghurt and chopped pistachios, to serve

(about 400 grams) rhubarb, chopped into 5cm pieces

(55 grams) raw sugar

vanilla bean, split, seeds scraped

orange

This Anzac-inspired bread will fill your house with the sweet perfume of cinnamon and spice. Macadamias add crunch, while a little orange zest makes it even more irresistible.

Valli Little's twisted Anzac bread

yeast

(185 milliliters) milk, warmed

bread

unsalted butter, melted, cooled

tbs finely grated orange zest

(75 grams) macadamias, toasted, chopped

(20 grams) rolled oats

tsp mixed spice

cinnamon

(90 grams) golden syrup, plus extra to drizzle

Start your family's day off with a bang with this gourmet breakfast recipe. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

Zucchini fritters with smoked salmon and poached eggs

zucchinis, coarsely grated

onion,

garlic cloves, finely chopped

flat-leaf parsley leaves, chopped

mint leaves, chopped

dill sprigs, chopped,

(40 grams) plain wholemeal flour

goat’s cheese,

ricotta

salmon

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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.

Sheet-Pan Hazelnut Breakfast Tart

(280 g) skin-on hazelnuts

puff pastry (2 sheets), thawed

Tbsp. unsalted butter, melted, slightly cooled

(250 g) granulated sugar, plus more for sprinkling

cocoa powder

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Inspired by kringle, a Danish holiday pastry, this celebratory, make-ahead tart has a gooey hazelnut filling that pairs wonderfully with coffee. If your market has blanched hazelnuts, get them and save yourself the step of rubbing off the skins (you’ll still want to toast them, though).

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown inside (slice 1 open to check if needed), 8–10 minutes. Let cool, then rub hazelnuts together in a clean kitchen towel to remove skins.

Meanwhile, separate puff pastry sheets. Place 1 sheet of pastry on a sheet of parchment paper and roll out to a 14x10" rectangle. Prick pastry in several places with a fork, then carefully transfer to a 13x9" rimmed baking sheet and gently press into pan so pastry fits into corners and goes up the sides. Chill until ready to use. Roll out remaining sheet of pastry on same sheet of parchment to a 13x9" rectangle and set aside at room temperature while you make the filling.

Transfer hazelnuts to a food processor; pulse to coarse pieces (some bits will be smaller and finer than others).

Whisk butter and 1¼ cups sugar in a large bowl until slightly fluffy, about 2 minutes. Add egg yolks and 2 eggs and whisk to combine, about 1 minute. Add hazelnuts, cocoa powder, and salt and mix with a rubber spatula until a thick paste forms.

Beat remaining egg in a small bowl to blend. Remove baking sheet with pastry from refrigerator and brush egg along edges of pastry. Scoop hazelnut filling over dough and spread into an even layer with spatula. Carefully place remaining reserved sheet of pastry on top; gently press together edges of pastry to seal. Trim any excess dough from sides, then crimp edges with a fork. Chill tart in freezer 15 minutes.

Remove tart from freezer and brush top all the way to the edges with egg. Cut about 1"-wide slits across top as desired for venting. Bake tart until crust is golden brown, 30–35 minutes. Let cool in baking sheet 10 minutes, then sprinkle with sugar and cut into pieces.
Do ahead: Tart can be baked 3 days ahead. Let cool completely. Store tightly wrapped at room temperature.

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor.

Vegan Banana-Oat Pancakes

bananas, divided

baking powder

kosher salt

vanilla extract

extra-virgin olive oil,

chocolate chips (dairy-free if desired; optional)

Like banana bread in pancake form, these pancakes have crisp edges and tender centers with big banana flavor, plus the wholesome chew of raw oats. They’re vegan, dairy-free, refined-sugar-free, and gluten-free (as long as you use gluten-free certified oats), and they come together in a food processor, which means minimal cleanup and no risk of overmixing. And while you don’t have to add the chocolate chips, a bit of their sweet richness goes a long way. We think singer Jack Johnson would be proud.
If you don’t have a food processor, you can use 1 heaping cup (100 g) oat flour instead of the 1 cup (100 g) old-fashioned oats—mash the banana well before stirring all of the ingredients together (including the ¼ cup old-fashioned oats).
This recipe is easily doubled to serve four. —Sarah Jampel

Grind 1 cup (100 g) oats in a food processor until finely ground but with some texture remaining (think coarse sawdust), about 1 minute.

Peel 1 banana and tear into large pieces. Add to ground oats along with dairy-free milk, baking powder, cinnamon, salt, vanilla, and 3 Tbsp. oil. Process, stopping to scrape down sides as needed, until well combined. Remove bowl from base and stir chocolate chips (if using) and remaining ¼ cup (29 g) oats into batter. Let sit 15 minutes; it should be slightly thickened.

Meanwhile, thinly slice remaining banana and set aside.

Heat 1 tsp. oil in a 10" or 12" nonstick skillet over medium-high, swirling to coat bottom of pan. Working in batches of 2 or 3, depending on the size of your pan and the confidence you have in flipping, scoop in about ¼ cup batter per pancake and flatten slightly with a spatula. Arrange a few reserved banana slices on top, then reduce heat to medium, and cook until set and golden brown underneath, 2–3 minutes. Flip pancakes over and cook on other side until golden brown, 1–2 minutes. Transfer to a large plate. Repeat with remaining batter, adding more oil to pan between batches as needed.

Serve pancakes topped with yogurt (if using) and maple syrup.

Here's what you need: fresh  strawberry, kiwis, mangoes, bananas, fresh blueberry, honey, lime

Honey Lime Fruit Salad Recipe by Tasty

strawberry,

kiwis,

mangoes, diced

bananas, sliced

½ lb fresh blueberry

honey

lime, juiced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a small bowl, mix honey and lime juice. Pour syrup over the fruit and mix.

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Banana bread has always been a chart topper. This staple has received an update with dulce de leche and a drizzle of coffee icing.

Dulce de leche banana bread

(300 grams) sour cream

milliliters thickened cream

tsp bicarbonate of soda

eggs, lightly beaten

(300 grams) plain flour, sifted

dark chocolate chips

bananas,

(100 grams) walnuts, toasted, chopped

(110 grams) dulce de leche (South American milk caramel)

pure icing sugar, sifted

11/2 tbs espresso, cooled

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Winter citrus is approaching its best in May and June, so it’s time to take it out for a spin.

Adam Liaw’s simple breakfast proves fruit salad isn’t just for summer

pink grapefruit

mandarin

lime

tsp honey

juice of ½ a lemon

tbsp marmalade

Peel all the fruit and remove the segments from the pith (see note) with a knife over a large bowl. Place the segments onto a plate or tray. Squeeze all the pith over a bowl to collect the juices and tip in any juices from the plate or tray. Reserve the skins for garnish.

Warm the honey in a microwave for a few seconds until runny. Combine with the citrus juices, including the lemon juice, and pour over the segments.

Mix the marmalade and yoghurt together. Arrange all the citrus segments on a plate and add a big dollop of yoghurt. Using a rasp grater, grate a little of the zest from the reserved skins on top and serve.

The aroma of rosemary flavours creamed spinach for these cheesy, egg-topped English muffins.

Adam Liaw’s secret to making cafe-style Florentine egg muffins at home

English spinach

garlic,

thickened cream

rosemary

¼ tsp freshly grated nutmeg

salt and black pepper,

muffins,

butter

parmesan,

Blanch the spinach in a large saucepan of boiling water for just a minute, then remove using tongs, rinse in cold water and drain well. Wrap in a tea towel and wring completely dry.

Place the garlic, cream and rosemary in a small saucepan and bring to a simmer for 2 minutes, then remove the rosemary. Roughly chop the spinach, discarding the roots, and stir it through the cream sauce. Add the nutmeg and season well with salt and pepper.

Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain.

Toast the muffins and butter generously. Top half a muffin with a big spoon of the spinach and place an egg on top. Grate some parmesan and grind some black pepper on top. Serve one or two half muffins per person.

Although the 30-year-old secret of how we make our Clarke’s granola will remain with us, this recipe includes many of the ingredients that we use at our bakery. Quick and easy to prepare, it is light, crunchy and nourishing all at the same time.

Granola recipe by chef Sally Clarke

honey,

whole rolled oats

flaked barley, rye

almonds, skin on or off, roughly chopped

hazelnuts, roughly chopped

mixed pumpkin and sunflower seeds

dried apricots, sliced

raisins

chopped dates

House and Garden

Heat the oven to 150°C/fan oven 130°C/mark 2. Line a baking sheet with greaseproof or silicone paper.

Warm the honey or syrup, oil and cinnamon together with a pinch of salt over a low heat in a small pan until liquid. Mix the oats, barley, nuts and seeds together in a bowl. Pour in the warm liquid and stir until all is well coated.

Spread the mixture evenly over the baking sheet and bake for
20 minutes. Remove from the oven and stir gently, so that the parts around the edges are moved into the middle and vice versa. This will ensure that the granola bakes evenly

Continue to bake for a further 10-15 minutes, remove from
the oven and allow to cool, while stirring occasionally to break up any large clumps.

Remove to a bowl, add the dried fruits and stir well together. Stored in an airtight container, this will last up to 3 weeks, but is best eaten as fresh as possible.

Top 13 weekend brunch recipes from across the web

The most viewed weekend brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orange and polenta cake

No-Flip Blueberry Oven Pancake

Ricotta hotcakes

Ricotta hotcakes with roasted rhuba...

Valli Little's twisted Anzac bread

Zucchini fritters with smoked salmo...

Sheet-Pan Hazelnut Breakfast Tart

Vegan Banana-Oat Pancakes

Honey Lime Fruit Salad Recipe by Ta...

Dulce de leche banana bread

Adam Liaw’s simple breakfast proves...

Adam Liaw’s secret to making cafe-s...

Granola recipe by chef Sally Clarke

Top 13 weekend brunch recipes from across the web

The most viewed weekend brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orange and polenta cake

No-Flip Blueberry Oven Pancake

Ricotta hotcakes

Ricotta hotcakes with roasted rhuba...

Valli Little's twisted Anzac bread

Zucchini fritters with smoked salmo...

Sheet-Pan Hazelnut Breakfast Tart

Vegan Banana-Oat Pancakes

Honey Lime Fruit Salad Recipe by Ta...

Dulce de leche banana bread

Adam Liaw’s simple breakfast proves...

Adam Liaw’s secret to making cafe-s...

Granola recipe by chef Sally Clarke

The most viewed weekend brunch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine