So I met these cool kids over on Twittah who are into like food and stuff, right? So like they ask me hey, Phil you wanna hang out? I’m like, you serious? That would be totally awesome. They’re like hell yeah we can cook and stuff and write, so obvs I’m totes all over it like a cat on catnip and they’re like hey how about we do brunch as a topic (not a Topic as brunch cos that would be sooo lame) anyways I’m like sure why not let’s do this thing and hey how about we hashtag it brunchathon so they’re like damn you’re good. (I think I need to lie down now). Anyways you get the gist or sorry is it D-Lo which sounds like a sweetener? Well anyway, that was fun. *regains composure*
Brunch, let’s be honest, is a meal that’s often eaten when you’re hung over, hence the late awakening, to which end I figure a brunch needs to be at least somewhat healthy, whilst also a carb-fix and contain something to soak up last night’s sins. Definitely it needs eggs. Bacon is a must for me. I also tend to favour a combination of sweet and savoury, as the body needs both salt and sugar to balance things out and give you an energy boost.
So to my first #brunchathon recipe: Spelt flour muffins with spices and dark beer, mushroom omelette with Parmeggiano and cured bacon with maple syrup. I split the muffin mix in two and replaced the dark beer with cardamom milk, effectively creating a his and hers batch.
For the muffins:
325g peeled and cored apples
Juice of a lemon
120g Spelt flour (or wholemeal if no Spelt is available)
120g plain flour
75g rolled oats
3 tsps baking powder
1.5 tsps ground ginger
1 tsp freshly grated root ginger
2 tsps cinnamon
3 tsps mixed spice
1/2 tsp salt
zest of a lemon
110g soft brown sugar
150 ml Theakstons Old Peculier (or other dark beer, porter or stout)
110 ml sunflower oil
If you wish to substitute cardamom milk for beer you simply need to lightly toast and crush 4 cardamom pods and soak them in 150 ml of milk overnight.
Preheat the oven to 200 degrees (180 fan oven) Gas Mark 6
Combine all the dry ingredients in a bowl, reserving some of the zest and sugar to top the muffins.
Crush and chop the apples roughly in to thumbnail size pieces. Squeeze the lemon juice over them, add to the dry mix and stir lightly until all the mix is combined.
Mix the eggs and oil together briefly until the yolk is dispersed, then add the beer (or cardamom milk) and stir briefly before pouring into the other mixture.
Add to the muffin moulds (lined with baking paper if necessary).
Sprinkle sugar and zest on top of each muffin and bake for 25 minutes or until the tops are just starting to go dark brown.
While they’re baking you can make the omelette.
6 medium sized chestnut mushrooms
6 small shallots
Small handful of fresh thyme
Freshly ground black pepper
Pinch of salt
Gently sautee the mushrooms and shallots together in a knob of butter over a low – medium heat. Meanwhile, whisk the eggs with half a cup of cold water and pinch of salt until they begin to fluff quite considerably.
Once the mushrooms and shallots have softened, set them aside and increase the heat under then pan then add another knob of butter and let it just go brown in the pan. Pour in the eggs.
Add the mushroom and shallot mixture to one side of the omelette ensuring it is spread evenly. Sprinkle grated parmesan on top. Coarsely chop the thyme and sprinkle this on top again.
Allow it to solidify as it cooks, ensuring it doesn’t burn, then very carefully flip it over so the omelette is closed. Allow the residual heat of the pan to continue cooking the internal mixture before plating it.
Serve the omelette, muffin and bacon together with maple syrup and a fruit smoothie. Grilled tomato is optional!