RECIPES FOR A DELIGHTFUL BRUNCH MENU ON MOTHER'S DAY ~ efforts by Sara Shroff, Faheem Noor Ali, Shamaz Savani, Farhan Savani, Adnan Savani and Tehmina Kanchwala

MIMOSA

Alcoholic: Mix half glass of Orange Juice with Champagne.
Non-Alcoholic: Mix Orange Juice with Lemonade and soda or ginger ale

SALAD

Ingredients:

·         Cubed watermelon

·         Mint (1 bunch)

·         Feta Cheese (As per requirement)

·         Salt/ pepper (to taste)

·         Lemon juice or red wine vinegar ( 2 to 3 tablespoon)

Direction:

To the cubed watermelons, add feta cheese and sprinkle some mint, a pinch of salt and pepper and some lemon juice or red wine vinegar. Toss the melons up and down for the taste to reach each corner. Serve.

SPANISH FRITTATA

Ingredients:

·         2 dozen eggs

·         5-6 red skin potatoes

·         1-2 tomatoes

·         1 green pepper

·         1 red pepper

·         2-3 onions

·         Parsley (1 bunch)

·         Spinach (1 bunch)

·         cheese:   cheddar or mozzarella (as per requirement)

·         olive oil

Direction:

·         Chop garlic, onions, and tomatoes, green and red peppers.

·         Mince parsley and spinach

·         Grate the cheese

·         Cut the potatoes in round chips

·         Heat the oven to 325 degrees F.

·         Heat an ovenproof, nonstick pan over medium heat and add 1 tbsp. olive oil.

·         Sauté the garlic, onion and red/green pepper until very tender, about five minutes.

·         Add parsley and spinach and season well with salt /pepper. Stir together, cook for a few more seconds, then transfer to a bowl.

·         Add some more oil in the pan and heat it until very hot.

·         Add the potato slices and cook on both sides until cooked through.

·         Drain on paper towels.

·         Remove excess oil from the pan and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the pan.

·         Carefully arrange the vegetables (onion, tomato, garlic, pepper, parsley and spinach) over the potatoes.

·         Place the pan on the stove-top over low heat.

·         Place the eggs in a bowl, season with salt and pepper and beat well.

·         Carefully pour the eggs over the potatoes, trying not to disturb them.

·         Cook on the stove-top for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the pan to the oven.

·         Cook until the eggs are set, about 20 minutes.

·         To serve, loosen the edges of the frittata with a spatula, then place a plate over the pan and carefully invert so the potatoes face up.

·         Slice into wedges and serve.

BACON WRAPPED ASPARAGUS BUNDLES:

Ingredients:

·         Asparagus spears, trimmed 4 to 5 inches long tips

·         Olive Oil

·         Black pepper

·         Beef Bacon

·         Chopped spring onions for garnish

Direction:

·         Take the trimmed asparagus in small bundles of 4 spears each.

·         Lightly coat them with olive oil and season with black pepper.

·         Wrap each bundle with beef bacon.

·         Grill bundles on hot grill and cover.

·         Cook for about 10 to 12 minutes until bacon is crisp and asparagus are tender

·         Dish it out and garnish with spring onions

SPINACH WITH MUSHROOM AND GARLIC:

Ingredients:

·         1 tablespoon butter or olive oil

·         2  bunches of spinach, trimmed, torn, cleaned

·         8 ounces mushrooms, cleaned and sliced

·         2 spring onions

·         1 clove garlic, minced

·         1/8 teaspoon salt

·         dash freshly ground pepper

·         1/4 cup fresh shredded cheddar or mozzarella cheese, optional

Direction:

In a large pan, heat butter or olive oil over medium heat. Add mushrooms and spring onions; cook, stirring, until mushrooms are tender. Add the garlic, spinach, salt, and pepper. Continue cooking until spinach is tender. Sprinkle with fresh shredded cheese just before serving, if desired.

HAZELNUT CAPPUCCINO CUPCAKES:

Ingredients for the cupcakes:

·         1 cup plus 2 tablespoon milk

·         1 & 1/2 teaspoon espresso powder

·         2 teaspoon vanilla essence

·         1 and 3/4 sticks unsalted butter

·         5 large egg whites

·         3 and 1/4 cup sifted cake flour (sift first, then measure)

·         1 and 1/2 Tablespoon baking powder

·         1/4 teaspoon kosher salt

·         1 and 3/4 cups sugar

·         1 Tablespoon hazelnut syrup

Directions for Cupcakes:

·         Combine the milk with the espresso powder and vanilla.  Leave on the counter to come to room temperature.  Set out the butter and egg whites to come to room temperature as well.

·         Meanwhile, preheat the oven to 350.  Line 24 muffin cups with paper liners.  Set aside.

·         Lightly whisk the sifted cake flour, baking powder and salt.  Set aside.

·         Once the butter has come to room temperature, beat until smooth.  Gradually add the sugar, beating until light and fluffy.

·         On low speed, add the flour mixture in three additions, alternating with the milk mixture, ending with the flour.  Scrape the sides and bottom of the bowl between additions.

·         Place on wire racks to cool for 10 minutes. Lightly brush with 1 tablespoon hazelnut syrup.

·         After 10 minutes, remove the cupcakes from the pans and cool completely on the racks.

Ingredients for Hazelnut Frosting:

·         1 and 1/2 cups, plus 2 tablespoon, sugar (divided)

·         2/3 cup water

·         2 tablespoon light corn syrup

·         6 egg whites, room temperature

·         1 tablespoon hazelnut syrup, plus more for drizzling

Directions for Frosting:

·         Place 1 and 1/2 cups sugar, water and corn syrup in a medium saucepan.  Clip on a candy thermometer so that it is not touching the bottom of the pan. Bring to a boil over medium heat, stirring, until the sugar dissolves.  Once the mixture reaches a boil, stop stirring and cook until it reaches 230 degrees.

·         Meanwhile, once the syrup starts boiling; place the egg whites into the bowl of a stand mixer.  Beat on medium-high, using the whisk attachment, until soft peaks form.  Add the remaining 2 Tablespoon sugar, beat to combine.

·         Once the syrup reaches 230 degrees, immediately remove from heat.  While the mixer is running on medium low, slowly pour the syrup down the side of the bowl into the beaten egg whites.  Raise the speed to medium-high and beat until stiff peaks form and the frosting is cool.  This should take about 7 minutes.

·         Transfer to a large piping bag fitted with a large tip.  Pipe the frosting on the cupcakes.  Drizzle on a bit more of the hazelnut syrup on top of the piped frosting.