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3 Easy Recipes for Laidback Summer Brunches

 

Amrita Majumdar
Features writer

Laidback summer weekends are incomplete without a delicious brunch layout. The word brunch is a portmanteau or blend of the words breakfast and lunch. Which means that the spread includes a few elements from breakfast and a bit of light lunch, usually served in between 11 am to 3 pm. It can be quite confusing to decide what to include in the menu. Fret not! We are here to your rescue with some easy summer recipes that can be done in a jiffy.

Loaded Sandwiches: This one is child’s play.

    • 1 packet sausages, flavor of your choice
    • 2-3 cloves garlic, crushed
    • Handful of coriander, chopped
    • 4 large tomatoes, sliced
    • 8 slices of sandwich bread, toasted optional
    • 6 eggs
    • Mayonnaise, for serving
    • Salt & pepper to taste
    • 2 tbsp butter
    • Open the casing of each sausage and toss into a mixing bowl. Add the garlic and chopped coriander. Mix well, cover and chill in the fridge for a few hours.
    • Grease a non-stick pan lightly on medium heat. Form small patties from the sausage mix and fry till golden brown. Set aside.
    • In the left-over juices of the pan add more butter and use all the eggs to make a generous portion of scrambled eggs.
    • Place the sliced tomatoes on a sheet of aluminum foil, sprinkle with salt and pepper and grill on high for 5 minutes.
    • Time to assemble the sandwich. Spread mayonnaise on a slice of bread. Top with scrambled eggs, the sausage patty, a slice of grilled tomato and a final slice of bread. Serve warm

Smoothies: This tangy-sweet drink is not only healthy but also a great way to use seasonal fruits.

    • ½ cup yogurt, you could use a flavored variety
    • ½ cup milk
    • 1 cup fruits of your choice
    • Pinch of cinnamon, optional
    • Sugar or honey to taste
    • Blend all the ingredients to a smooth consistency and serve chilled.

Potato Pancakes: A refreshing break from the usual pancakes

  • ½ kg grated potatoes
  • 1 egg
  • 1 medium-size onion, finely chopped
  • 2tbsp all-purpose flour
  • 1 ½ tsp grated nutmeg
  • Handful of coriander, chopped
  • Salt & pepper to taste
  • Refined oil as required
  • Toss all the ingredients except the oil into a large bowl and mix well.
  • Heat about a teaspoon of oil on high flame in a non-stick pan.
  • Drop about 3 tablespoons (for each pancake) of the potato mixture into the hot pan and flatten with the back of the spoon into a pancake shape. Reduce the heat to medium-low.
  • Cook the pancakes until they are golden on both the sides. Should take about 5 minutes on each side.
  • Repeat, using more oil as required, for the rest of the pancakes.
  • Soak the excess oil with paper towels and serve hot.
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