Brinner | Pea + Ricotta Fritters

Nothing pleases me more than the world realising what we’ve always known: No one breakfasts better than Australia. But while Sydney and Melbourne get all the glory, make no mistake – Perth is no slouch on the brunch front.

When my beloved Bitchez Who Brunch posted this beauty from Sayers Sister, it was an instant yes moment – everything I was craving in one go. Except, it was 4pm on a Tuesday, and who can wait until the weekend?

Enter: Brinner.

(brin-ner) adj. breakfast eaten at the time in which you eat dinner.
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This dish is full of spring goodness, and hits all the flavour points – sweet, salty, creamy and sharp, with plenty of green for smug. Perfect for your weekend’s brekky with the girls, or you know, tonight’s dinner. I’m not going to judge.

Pea + Ricotta Stacks with Prosciutto and Parmesan

Adapted from Donna Hay

400g fresh ricotta
2 tablespoons self raising flour
2 egg whites
3/4 cup frozen peas
8 slices prosciutto
Handful shaved Parmesan
Handful rocket leaves
2-4 eggs (depending on the number of people/how hungry you are)

In a frying pan over medium heat, fry the prosciutto until crispy, a couple of minutes each side. Set aside.

For the fritters, mix together the ricotta, flour, and mint in a bowl. Season with salt and pepper to taste.

Whisk the egg whites in a large bowl until stiff peaks form. Gently fold the eggs into the ricotta mixture until just combined.

Heat a splash of oil in a frying pan (non stick, if you can, they’re sticky bastards), and spoon a couple of tablespoons into the pan and cook for 3 minutes each side until golden.

While the fritters cook, poach your eggs to the required doneness (if you need help).

Stack as follows: Fritter, prosciutto, rocket, Parmesan and repeat. I went 4 fritters high, and topped with a runny poached egg.

For extra fancy, I also drizzled with basil oil (recipe here), but that’s up to you.

Good eye might: An Australian education

Shameful admission time: until this week, I had never made a pavlova before.

I can only put it down to mum not being a fan of them, and as such, I never thought to make them either. The pavlova can be a tired, worked cliche, however a well made one is still a thing to marvel.

With Eat Drink Blog being such a big event, there were plenty of other duties to partake in. First of all, was welcoming our fantastic international blogger Adam Roberts from Amateur Gourmet, all the way over from LA. We arranged a BBQ beach dinner for him, in conjunction with the brilliant team from Tourism WA, Experience Perth and Rich Keam, WA’s Taste Master. You can check out Adam’s post on our dinner here – and yes, it was me who taught Ads to ruin the English language, in true blue, ocker style.

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I told our international guests to be kind with their evaluations of my first pavlova; that if I failed at making one, then I’d be sent to Tasmania as penance. Yes, if you do badly in this life, you get shipped to the penal colony, and if you do bad in the penal colony, you get shipped to Tassie. I’m not sure they realised I was kidding.

I used this fool-proof recipe from SBS Food – it was gorgeously crisp on the outside, and chewy on the inside. I split the mix in half and made two pavs, then stacked one on top of the other, but whichever way you do it, it’s all good!

Mixed Berry Pavlova

Adapted from SBS Food

6 egg whites
330 g caster sugar
1 tsp vanilla bean paste
1 tbsp cornflour, sifted
600 ml thickened cream
1 tbsp caster sugar
1 handful strawberries, sliced
1 handful blueberries
Handful of mint leaves, shredded
Strawberry syrup, recipe here

Preheat oven to 130°C.

On some baking paper, draw around a large plate or cake pan as a template for the size of your pav. Turn the baking paper over, then line a baking tray.

Using a mixer, whisk the egg whites until they form stiff peaks. Continue mixing, adding a tablespoon of sugar at a time, until the mixture is glossy and thick. Gently fold in the vanilla paste and cornflour until combined.

Pour the mixture onto the baking paper, and smooth to the edges of the circle you’ve drawn. Place in the oven and bake for 1 hour 45 minutes. Turn off the oven, and leave to cool with the door closed. I left mine overnight.

Whip the cream and sugar together until soft peaks form. Spread the cream over the pavlova, then decorate with berries, syrup and mint leaves.
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Make this. Jesus would.

It’s that time of year. A sacred time, where we thank the higher powers for the greatest gift humanity could ever receive.

Cadbury Creme Eggs.

In all their gooey, fondanty glory; their chocolate goodness; their scarcity the rest of the year. Yes, this truly is a magical time.

I was terribly keen to make something with CCE this year, but came at a loss as to what to do. When inspiration refuses to strike, I did what we all do in desperate times. To the Google! Does anyone rarely make it onto the second page of Google search? I trawled through eight pages of CCE recipes. The same 13 appear through all 8 pages. I was astounded. I didn’t want brownies, or cupcakes. I wanted something new. 

I also put the challenge out to my food blogger community. A CCE baking challenge! Who’s with me?
Um, turns out, no one. Awkward.

I soldiered on, and have come up with a delight that is positively sinful for this holy of weekends.

Cadbury Creme Egg Pavlova

Adapted from What Katie Ate

6  Egg Whites
300g Caster sugar
3  tablespoons cocoa powder
1 tbsp balsamic vinegar
50g chocolate , chopped into small pieces
500ml whipping cream, whipped and sweetened with a tablespoon of caster sugar
Cadbury Creme Eggs. Many. (I used 2 packets of mini, and about 5 large)

Preheat oven to 180˚C

1. Place egg whites in a bowl and whisk until they form soft peaks.

2. Add the sugar a little bit at a time, whisking until the mixture is glossy and stiff. Remember: Stiff peaks are when you can tip the bowl upside down and the mixture holds – however, if you mix too much, the eggs will separate.

3. Carefully fold in the sifted cocoa, chopped chocolate and balsamic until thoroughly combined.

4. Trace a large circle (about the size of a dinner plate) onto two pieces of baking paper. Place drawn side down (so not to get ink on the pav!) on a flat baking tray. You want to see the circle through the paper, and use it to ensure the pavs are evenly sized. Divide the mixture between the two circles.

5. As you place the trays in the oven, reduce the temperature to 140*c and bake for 1 hour to 1 hour 15. Resist the urge to open the door of the oven, it must remain closed! Once the edges start to crack and the top is crispy, turn off the oven and leave the door slightly open while it cools.

6. Once the pavlova has cooled, spread one with cream. Place the other pavlova on top, and spread the remaining cream on top.

Decorate with crushed and chopped creme eggs!

I wish you all a gorgeous long weekend! Stay safe, drive carefully and remember, it’s double demerits.

No rest for the wicked. Instead: Eggs

Team, there’s something I need to confess to. Sit down, this is a safe place, right?

Ok, so we’ve well established that I love breakfast. Good.
There’s this thing.
On weekends, I’m rarely awake early enough to eat it. Left to its own devices, my body will naturally sleep through until 11am, no problems.
Unless.
I’ve had a little to drink. I can’t sleep when I’ve been drinking; it just doesn’t sit well. I wake up every hour, wander around, spend forever trying to settle back into whatever restless doze takes over.

Last Saturday night… Well, this happened.

The short version of the story is: I’m no good at card games. I’m not sure how that’s possible as it’s a game of chance. Regardless, I lost; those shots were two of five, and I didn’t sleep a wink.

On the plus side, you should always invite me to parties. I wake up at the crack of dawn, and make breakfast.

Eggs always make me feel better. Plain and simple, or dressed up however you like, they’re always exactly what you need. This recipe is really simple, really fast and has some serious flavour. Perfect on an upset stomach.

Greek Baked Eggs

From Salted and Styled

Ingredients:

3 tablespoons butter
1 tablespoon heavy cream
5 large eggs
5 Kalamata olives, pitted and roughly chopped
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta cheese

1) Preheat oven to 180*c. Add the butter and cream to the bottom of a heavy based, oven proof pan. Place in the oven for 3 or 4 minutes, until the butter and cream mixture is hot and bubbles.

2) Place chopped herbs, garlic and olives in a small bowl.

3) Once the butter and cream have bubbled, quickly but carefully crack the eggs into the pan. Evenly sprinkle herb mix. Top with crumbled feta, cracked black pepper and a pinch of salt.

4) Place the pan back in the oven and cook for about 5 minutes, until the whites are almost set. Eggs continue to cook once you take them off/out of heat, so be careful not to overcook them. Let them sit out of the oven for a minute before serving. Probably with Turkish bread. Everything tastes better with Turkish bread. True story.

P.S. That beautiful goat feta from Urban Locavore I talked about last Friday? Tastes like heaven when used in baked eggs.

Food bribery gets stuff done.

I make no secret of the fact that I like to bribe people with food to do my bidding.
What? It’s like the age-old bartering system, where the Europeans traded blankets for food with the Native American Indians. Except, that’s also how they all got smallpox and died… Look, the point is, no one has died after I’ve fed them, I swear. Wait, that’s not my point. Oh god, I’ve forgotten what my point is…

Anyway. I convinced some friends to help me move some stuff around my house, and for that, I offered to cook them dinner. It’s how the system works, right? After the crazy of last week’s Christmas feast, I wanted to do simple. And fewer dishes. For that, this dish is magic. Everything goes in one pan, it’s filling but not heavy (unless you eat the whole pan. The thought crossed my mind), and who doesn’t love to eat straight out of the pan? Just me? Oh. Well, this just got awkward.

Also – the leftovers are awesome.

Turkish Meatballs with Eggs and Flat Bread

Adapted from: Kitchen Coquette by Katrina Meynink

Ingredients

2 tbsp olive oil
1 red onion finely chopped
400g tinned crushed tomatoes
1 tbsp brown sugar
500g cherry tomatoes
3 eggs
2 tsp ground coriander
2 tsp sumac
2 tsp ground cumin
2 garlic cloves, finely chopped
600g beef mince
1 chorizo sausage
200g Persian feta
a handful of coriander leaves
a handful of mint leaves

1. For the meatballs, place half the onion in a mixing bowl and add spices, garlic, one of the eggs and the mince. Season with salt and pepper. Mix well, and using your hands, roll into even walnut sized balls.

2. Heat oil in a large frying pan and sauté the rest of the onion until just translucent. Remove the onion, and add the meatballs and chorizo to the pan in batches, until cooked through.

3.Return all the meatballs and chorizo to the pan and add the onions, tinned tomatoes and sugar. Cook for 10 minutes, or until the liquid is reduced by half. Add the cherry tomatoes and cook for another 5 minutes, until the skin is starting to burst.

4. Crack the remaining eggs over the mixture and cook for 3 minutes or until cooked to your liking.

5. Scatter the feta, coriander and mint over the top, and serve directly from the pan with naan bread.

Wheezey may have licked her plate clean. Does a compliment come any better than that? I don’t think so.

I think I ate Joseph’s Technicolour Dreamcoat.

I want to die. Life is not worth living.

It feels like Skrillex is throwing a gig in my head.
Every time I open my eyes, I see stars. Violently spinning stars.
The technicolour dreamcoat? Well, that’s the only explanation I have for what I just threw up.
I smell tequila. At least, I think it’s tequila. It may also be a mix of sweat, vodka and bad life choices.
I’m brutally hungover.

I wish I could tell you that last night was like a Katy Perry video, all cute, bubbles and Hanson. All I can tell you, is that espresso martinis are the devil. A delicious devil, mind you.

I am throughly useless with a hangover. I can’t sleep, everything hurts and I need to stay very, very still. If I’m unlucky, the munchies kick in. When I get the munchies, I will literally eat anything I can get my hands on. If I’m even unluckier still, this could go on for days.

For this, the only cure is bacon. Lots, and lots of bacon. Turkish bread. SALT.
When I turned 18, after my first big night out on the town, needless to say I didn’t feel well the next day. As I lay curled up on the bathroom floor, my mum stood in the doorway and pointed and laughed.
“Welcome to the world of the hungover, bub” she mocked.
And then she went to the kitchen, and made me bacon and eggs. To this day, it’s still my favourite cure.

Bacon and Omelette Sandwich with Roasted Tomato Aioli

Adapted from: Kitchen Coquette by Katrina Meynink

Ingredients

2 tomatoes, or a dozen cherry tomatoes
1/4 cup olive oil
1/2 cup mayonnaise
1 garlic clove, finely chopped
1 tsp paprika
4 eggs
1/4 cup milk
2 tbsp chopped flat leaf parsley or chives
4 slices of bacon
2 turkish bread rolls/baguettes or 4 slices of bread

1. Preheat the oven to 190*c. Line the base of a small baking tin with baking paper.

2. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on a baking tray, and roast in the oven for 20 minutes. Place the tomatoes, mayo, garlic and paprika in a food processor and process until smooth. Season with salt and pepper and set aside.

4. Combine the eggs and milk in a bowl and whisk until fluffy. Pour into the small baking tin, sprinkle over the herbs, and place in the oven. Bake for 10-12 minutes, the eggs will puff up.

5. While the eggs cook, fry bacon in a greased pan for 3 minutes each side, or to your liking.

6. When the eggs are done, lift the eggs from the pan by the paper, and cut into strips.

7. In each sandwich, layer bacon, omelette and drizzle with the roasted tomato aioli.

FYI: This makes enough for 2 sammiches – because we all know misery loves company, and you can’t do shots alone.