Cooking within the bay: a colourful Easter brunch

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Blueberry muffins fortified with lemon and yogurt can be part of your Easter morning celebration. Karen Schneider / For the Forecaster

This week’s main course for Easter brunch consists of soothing, smooth polenta with soft cheese and sour cream. Corn niblets and a drop of tomato sauce are added to spice things up.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach them at [email protected]

Now don’t stop here. Put some protein in this dish by making divots with a spoon and placing an egg in each well. Just make sure you stick the eggs in deep enough to absorb the whole thing. Otherwise, the white wines will simply run over the other ingredients and take longer to bake.

Another tip is to bake the egg dish until the whites are done, as the eggs will continue to cook in the hot polenta after the pan is removed from the oven. If you don’t want to serve this right away and want the yolks to be soft, use a spoon to remove them from the polenta as soon as you take the pan out of the oven.

Energizing smoothie bowls with their natural sweetness and their powerhouse of antioxidants and fiber are ideal for a special occasion, a daily breakfast or even as a supplement to the dessert rotation. The basic ingredients for the smoothie component of this recipe must be frozen beforehand. Then all you need is a powerful blender and your imagination to create this fruity, healthy bowl full of sunshine. You could do a different one every day of the year!

After you’ve tried this blueberry muffin recipe, it will become your go-to place. The addition of yoghurt and lemon zest to the dough and the additional crispness of the muffins with a generous sprinkling of sugar make these muffins something very special.

Eggs baked in polenta

2 cups of water
1/2 cup fine polenta, yellow corn flour or grits
1/2 cup fresh or thawed frozen corn kernels
1/2 cup of grated fontina or other semi-soft cheese
Salt and pepper to taste
2 tablespoons of sour cream
1/4 cup tomato sauce
4 large eggs
Fresh parsley or chives for garnish

Preheat the oven to 400 degrees. Bring the water to the boil and stir in the polenta. Simmer for 15 minutes, stirring constantly. Stir in the corn kernels and cook for another five minutes while stirring. Remove from heat and add 1/2 cup of cheese while stirring until melted. Add the seasoning and sour cream. Coat a 1-quart casserole or 8-inch ovenproof pan with butter. Transfer polenta, then spoon in tomato sauce and swirl for a marble effect. Make four deep indentations in the polenta and crack an egg in each. Bake until the whites are cooked and check with a skewer about every five minutes. To speed up the cooking, cover the dish. Garnish and serve immediately. Yield: 4 small or 2 large servings

Green smoothie bowl

1 / 2-1 cup coconut milk or almond milk (vary amount for desired thickness)
2 cups of baby spinach
1/2 ripe avocado
2 tablespoons of ground flaxseed
1 ripe banana peeled, sliced ​​and frozen
1 cup of fresh pineapple pieces, frozen
1/2 ripe mango pieces, frozen
1/2 cup of granola or crispy granola
2 tablespoons of unsweetened desiccated coconut
2 tablespoons of raw pumpkin or sunflower seeds
2 teaspoons of chia seeds
1/2 cup fresh berries

Put the liquid, spinach, avocado, flaxseed, banana, pineapple, and mango in a powerful blender in the order listed, adding only half a cup of liquid to begin with. Mix on low speed, scrape off the jug and add more liquid as needed. Once the blender is thick and creamy, turn it on high speed and blend until the mixture reaches a sherbet-like consistency.

Divide the smoothie mixture into two bowls and garnish with topping. Yield: 2 servings

Blue Berry muffins

5 tablespoons of butter
1/2 cup of sugar
Finely grated peel from 1/2 large lemon
3/4 cup unsweetened yogurt or sour cream
1 large egg
1 1/2 teaspoons of baking powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups of flour
1 1/2 cups blueberries, fresh or frozen (no defrosting required)
3 tablespoons of raw sugar

Preheat the oven to 375 degrees. Line a muffin tin with nine sheets of paper or spray each cup with non-stick spray. Melt butter in a large bowl in the microwave. Mix the sugar, lemon zest, yogurt and egg until smooth.

Whisk the baking powder, baking powder and salt together until everything is well mixed, then fold in the flour and berries lightly. The batter will be very thick, similar to cookie dough. Spread on prepared muffin bowls and sprinkle with 1 teaspoon of raw sugar on each.

Bake for 25-30 minutes, until the tips are golden brown and a tester inserted in the center of the muffins comes out clean (with the exception of the blueberry juice). Let cool in the pan for 10 minutes and then let cool further on a rack. Yield: 9 muffins

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