26


Food & drink W


e love brunch here at the Coastal Kitchen and thought this month we would share a few tricks and recipes to recreate your favourite cafe brunch.


Te term “brunch” first appeared in Britain in the late 19th century. It was introduced by English writer Guy Beringer in an 1895 article, suggesting a lighter, more sociable alternative to the heavy Sunday roast that dominated Victorian weekends. He argued that brunch would “make life brighter for


Saturday-night carousers” - a meal that allowed people to sleep late and still enjoy a leisurely gathering. Brunch dishes are famously diverse, combining


the best elements of breakfast and lunch. Oſten using classic breakfast ingredients such as eggs and sourdough bread with avocados, spinach and smoked fish. Dishes can be sweet or savoury, and all manner of things can be served on toast. Te best brunch starts with good foundations and in


this case the bread is key. We love country sourdough from Hylsten bakery in Buckfastleigh and they also bake a great porridge loaf as well. You can buy Hylsten bread at the Deli at Dartmouth on Duke Street. Now what to put on your toast .... Te holy grail of brunch is the great smashed avocado. It’s quite easy to recreate at home. You’ll need a ripe avocado, Pick one that has a darker skin and feels a little like a soſt peach. To prepare use a small,


Hylsten bread - buy at the Deli at Dartmouth on Duke Street.


serrated knife to cut it in half lengthwise and remove the stone by tapping it with the knife. You can then scoop out the flesh with a spoon. Add a pinch of sea salt and cracked black pepper along with a squeeze of lime juice and mash with a potato masher. Once on your toast you can top with a egg or some crisp bacon and maybe a spoonful of South Devon Chilli farm jam. Eggs oſten feature heavy in brunch dishes, baked


eggs being a very popular and versatile dish. You can customise as you like; we have added our favourite Florentine recipe for you to try. Other options include Middle Eastern Shakshuka - baked with a spicy tomato sauce along with peppers, onions and spices. And if you fancy something sweet why not try


waffles or pancakes topped with berries and bananas and chocolate sauce. What we love best about brunch is that it feels


as much of a social occasion as well as being a great meal. We hope you enjoy recreating your café experience in your own kitchen.


Written by Helen Lloyd & Julie Graham • Coastal Kitchen Devon


Time to brunch … Recipes and ideas for making the most of our amazing local produce.


www.coastalkitchendevon.com • hello@coastalkitchendevon.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100