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50 Spring brunch I’m a morning person, so brunch is sort of the middle of the


day to me. Too many people like their dinner too late for my taste but I like entertaining mid-morning, and there are so many options of what you can serve for brunch. On the sweet side, you can use some of BC’s delectable cherries or berries – fresh, frozen or jammed – to adorn or mix into pancakes, waffles or French toast. You could add a meat such as local sausages, bacon or ham onto the side for a sweet and salty combo, which is a real treat. Or, on the savoury side, you could grate BC potatoes, apples or zucchini to make a fritter/pancake to go with that breakfast meat. And, that’s not even considering the diverse range of options for


Jude’s Kitchen JUDIE STEEVES


using that traditional breakfast and brunch staple, the egg. I mean, beyond the regal eggs Benedict, you can made dozens of different sorts of omelets, from herb or cheese-filled French ones to German or Denver ones with the beaten eggs poured into the pan over vegetables, oven-baked Italian fritattas, or pouffy souffle-type omelets made by separating the eggs and beating the whites until fluffy to fold in. Breads are another breakfast and brunch staple, which can


range from fruity or savoury muffins to delectable jam-filled Danish or French pastries, to simple yeast or soda breads made with all sorts of different grains. Alongside any of these options, it’s always refreshing to serve a platter of colourful BC fruits or vegetables, with or without a dip.


And, don’t get me started on drinks... March means we leave winter behind and welcome spring, with longer days than dark – so many reasons to celebrate. And, for the Irish, it’s also the month in which St. Patrick’s Day


presents us with an excuse to drink green beer and venture into new cultural territory, food-wise, with Irish stew, soda breads, different ways to serve the potato and some other dishes I can’t spell or pronounce. So, enjoy a spring brunch on the patio on March 17 and celebrate the sun.


Puffy Little Fritattas can be made ahead. JUDIE STEEVES PHOTO PUFFY LITTLE FRITATTAS


These are great to make for brunch when you invite friends over because you can prepare them ahead of time and just pop them into the oven when they arrive, ready in a half-hour. They’re also portable, so you can take them outside on the patio if it’s a sunny day. It’s a whole, nutritious meal in a dish. You could make the Whole Wheat Irish Soda Bread to serve with this.


4 large slices of sandwich ham 1 c. (250 ml) chopped mushrooms


5 oz. (150 g) chopped spinach (I use frozen) 1/2 c. (125 ml) plain yogurt 1 tbsp. (15 ml) fresh parsley


1/3 c. (75 ml) chopped onion 1 c. (250 ml) grated Swiss cheese 4 eggs


salt and pepper, to taste 2 tbsp. (30 ml) Parmesan cheese


• Fit ham slices into the bottom of four one-cup ramekins. (You could use muffin cups to make smaller versions. I’m guessing this would make at least a dozen.) • Chop onion and mushrooms; grate the cheese and, if using frozen spinach, thaw it and squeeze the excess moisture out of it. • Beat four eggs with the yogurt and a little salt and pepper in a small bowl and set aside. • Melt a dab of butter in a mid-sized frypan over medium heat and soften the onions, adding the mushrooms as well. Remove from the heat once they’ve browned. • Clean and chop the parsley. • Sprinkle about a third of the Swiss cheese on top of the ham in each of the ramekins and then divide the mushrooms and onions amongst them as well.


• Top with the spinach and another third of the cheese. Pour the egg mixture over top, dividing it evenly amongst the ramekins.


• Top each with a sprinkle of parsley and parmesan cheese, then add the remainder of the Swiss cheese on top. • Bake at 350° F for 25 to 30 minutes. If not browned yet on top, put the broiler on for just a couple of minutes or until the tops brown. Serves 4.


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WHOLE WHEAT IRISH SODA BREAD


This is a quick and simple bread with a moist crumb. You can shape it in a flat circle and bake it in a pie pan, put it into a conventional bread pan, or use a baking sheet. Traditionally, a cross would be carved in the top of the flattened loaves. You can vary how you arrive at your four cups of flour, but I like about half whole wheat and I love the nutty flavour of wheat bran, so I use it to make up part of that. There’s no eggs, butter or milk in this. You could add currants, Craisins or raisins for a tea loaf.


2 c. (500 ml) buttermilk 2 c. (500 ml) flour


1/2 c. (125 ml) wheat bran 2 tsp. (10 ml) baking soda


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SUBSCRIBE TODAY! 1/4 c. (60 ml) olive oil


1 1/2 c. (375 ml) whole wheat flour 1/4 c. (60 ml) sugar


1 1/2 tsp. (8 ml) sea salt


• Pre-heat oven to 350° F. • Spray a little oil over the surface of your choice of cooking pan. I use a pie pan. • Combine buttermilk and oil in a small bowl or measuring cup and set aside. • Use a whisk to combine the remainder of the dry ingredients in a large bowl. Form a well in the centre of the ingredients.


• Pour the wet ingredients into the dry ingredients and mix well, but don’t over-mix. • Scrape out onto a well-floured board and form into a rough circle. Turn over and pat it even, then transfer to the pan. If using a bread pan, just scrape the batter directly into the greased pan.


• Use a sharp knife to cut a cross into the top of the flat ones. • Bake for 50 to 60 minutes or until brown and crisp on the outside. • Slice into thin wedges when slightly cooled and serve with butter. • Makes one loaf.


COUNTRY LIFE IN BC • MARCH 2018


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