Good Housekeeping Spring Brunch
This year at the Good Housekeeping Spring Brunch we made some delicious dishes inspired by colour and loads of different flavours. Thank you to Rhodes and Spekko for all the wonderful products.
Servings Prep Time
4-6people 1 hour
Cook Time
1 hour
Servings Prep Time
4-6people 1 hour
Cook Time
1 hour
Ingredients
Breakfast Panna Cotta
  • 1/4 cup water
  • 10grams Gelatine(1 sachet)
  • 2cups double cream yogurt
  • 200ml Rhodes Strawberry and Banana Juice
  • 30ml Rhodes Strawberry Jam
  • 1tub Rhodes Mixed Berry Topping
French Toast
  • 1medium Baguette, sliced in thick slices with a slit in the middle
  • 4 Eggs, beaten and seasoned
  • 100grams Cheese such as white cheddar or gouda
Bacon
  • 200grams streaky bacon
  • 30ml Rhodes Seville Orange Marmelade
To Garnish
  • Fresh seasonal berries such asstrawberries, blueberries and rasperries
  • Tangerine wedges
  • Ground Cinnamon
  • Fresh mint leaves
Spring Green Garden Rice Salad
  • 2 cups Spekko Basmati Rice,cooked according to package instructions and cooled
  • 125ml prepared herb pesto
Mayonnaise
  • 2 Egg yolks
  • 30ml whole grain mustard
  • 10ml Fresh lemon juice
  • 250ml Canola Oil
  • Salt and pepper to taste
Hummus
  • 1tin Rhodes Chickpeas,drained and rinsed
  • 30ml Tahini paste
  • 1 garlic clove,minced
  • 10ml ground cumin
  • 1medium sized avocadopeeled and diced
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
Ex-girlfriend Bean Salad
  • 1tin Rhodes butterbeansdrained and rinsed
  • 1 tin Rhodes green beansdrained and rinsed
  • 100ml apple cider vinegar
  • 50ml brown sugar
  • 1 Chili, deseeded and chopped
  • 20grams coriander leaves
  • 20grams basil leaves
  • 10ml Ginger, minced
Asparagus and Hollandaise sauce
  • 200grams Asparagus, blanched
  • 3 Egg yolks
  • 10ml Dijon mustard
  • 10ml whole grain mustard
  • 30ml Flavoured olive oil such as Persian lime or truffle
  • Juice of 1 lemon
  • 250grams Cold butter, cubed
  • Salt and pepper to taste
Assembling your salad
  • Fresh garden peas
  • baby gem lettuce,
  • Micro salad leaves
Braai Platter
  • 2kg Thin Boerewors,rolled into discs and skewered
  • 2kg Chicken wings,skewered
  • 20 mini curried lamb sosaties
BBQ sauce for chicken wings
  • 1tin Rhodes Crushed pineapple
  • 1medium Onion, chopped
  • 3 Garlic cloves, minced
  • 30ml red wine vinegar
  • 50ml brown sugar
  • 100ml tomato sauce
  • 1tin Rhodes Italian style tomatoes
  • 20ml BBQ spice
Mango passion basting for lamb sosaties
  • 1tub Rhodes Mango Passion topping
  • 10ml Smoked chili flakes
  • 10ml BBQ spice
Chakalaka and pineapple salad with turmeric emulsion
  • 1tin Rhodes mild and spice chakalaka
  • 1tin Rhodes pineapple pieces, drained
  • 100ml milk
  • 5ml turmeric powder
  • 10ml Curry powder
  • 200ml Canola Oil
Brown rice and black bean salad
  • 2cups Spekko Brown rice, cooked according topackage instructions and cooled
  • 1tin Rhodes Black Beansdrained and rinsed
  • 1 tin Rhodes Braai Baked Beans
  • Green, red and yellow peppers,cubed
  • 20grams coriander leaveschopped
  • Olive oil and balsamic vinegar
Corn bread
  • 250ml Maize flour
  • 250ml cake flour
  • 125ml sugar
  • 15ml baking powder
  • 5ml salt
  • 250ml milk
  • 45ml oil
  • 3 eggs
  • 1tin Rhodes Cream style corn
  • 1tin Rhodes whole kernel corn
Very Cherry Risotto
  • 1cup Spekko Jasmine Rice,cooked according to package instructions
  • 1tin coconut cream
  • 1tub Rhodes very cherry jam
  • 10ml Vanilla paste
  • 15ml Strawberry liqueur
Meringues
  • 6 egg whites
  • 1 1/2 cups castor sugar
  • 15ml Cornflour
  • 7,5ml White wine vinegar
Granadilla whipped cream
  • 250ml fresh cream
  • 1tub Rhodes Granadilla pulp
  • 15ml icing sugar
Assembling the risotto
  • 1tin Rhodes Apricot halves
  • 20ml castor sugar
  • Fresh rose petals
Instructions
Breakfast Panna Cotta
  1. Mix together the gelatin powder with the water and let it stand for 10 minutes. Mix together the yogurt, juice and strawberry jam. Melt the gelatin in the microwave for 10 seconds and add the the yogurt mix. Mix through and pour into moulds of your choice. Place in the fridge for at least 2 hours or overnight.
  2. Stuff the slices of baguette with the cheese and dip into the egg. Fry in some butter until golden brown and cooked.
  3. Brush the bacon with the marmelade and bake in the oven on baking paper until crispy and golden.
  4. Unmould the panna cottas onto a platter and top with the mixed berry topping. Add the French toast to the platter followed by the bacon, berries, tangerines, cinnamon and mint.
Spring Green Garden Rice Salad
  1. Place the yolks, lemon juice, mustard and seasoning into a blender. Blend until well mixed and slowly start to add the oil until the mixture becomes thick and creamy. Add the mayo to the cooked rice and pesto and mix through. Place in the fridge to chill.
  2. Place the chickpeas, garlic, tahini, lemon zest and juice, cumin and avocado into a blender and blend with some Extra virgin olive oil until smooth. Season to taste and place into the fridge.
  3. Place the vinegar, sugar, chilli, ginger, basil and coriander into a blender and mix until smooth. Pour over the butterbeans and green beans and place into the fridge.
  4. Place the yolks, Dijon mustard, whole grain mustard, seasoning, lemon juice and olive oil into a bowl over simmering water. Whisk until light and fluffy and add the butter bit by bit until incorporated. Keep warm.
  5. Place the rice and mayo into moulds and unmould onto a platter. Spoon the hummus on the platter and drag a spoon through it. Spoon the bean salad into the lettuce leaves and place on the platter. Add the asparagus and peas and spoon over the hollandaise sauce. Garnish the plate with some of the micro salad leaves.
Ultimate Braai Platter
  1. Grill your boerewors lollipops until well charred and cooked. Keep aside.
  2. Place the crushed pineapple, onion, garlic, vinegar, sugar, tomato sauce, tinned tomato and BBQ spice into a pot and boil until thick and saucy. Cool down and marinade your chicken wings in the sauce for 2 hours or overnight. Place your chicken wings over medium hot coals and braai until charred and cooked.
  3. Place the lamb sosaties in a baking dish and bake in the oven until soft. Mix together the mango passion topping, chilli flakes and BBQ spice. Once the sosaties are done, place on a warm fire and bast them with the sauce until they become sticky.
  4. Place the chakalaka and pineapple pieces in a bowl. Place the milk, turmeric and curry powder in a jug and season to taste. Using a stick blender, slowly add the oil until it becomes thick and creamy. Add the emulsion to the chakalaka mix and mix through. Place in the fridge to chill.
  5. Mix together the brown rice, black beans, peppers, baked beans and chopped coriander. Season to taste and add some olive oil and balsamic vinegar. Place in the fridge to chill.
  6. Mix together the maize flour, cake flour, sugar, salt and baking powder. Mix together the milk, oil and eggs. Add the wet ingredients to the dry ingredients and mix well. Add the 2 tins corn and mix. Bake in a loaf tin for 1 hour at 180 degrees Celsius.
Cherry and rose risotto
  1. While the cooked rice is still hot, add the coconut cream, cherry jam, vanilla and strawberry liqueur. Mix through and keep warm.
  2. Place the egg whites in the bowl of an electric mixer and whip until soft peaks. Slowly add the sugar 1 tablespoon at a time until all the sugar has dissolved. Scrape down the sides and mix until thick and glossy. Mix the cornstarch and vinegar together. Add the vinegar mixture to the egg whites mix and whisk until well combined.
  3. Spoon heaps of the meringue mix on a baking sheet lined with baking paper and make a slight indentation on the top. Bake for 1 hour on 120 degrees Celsius.
  4. Whip the cream and icing sugar together and add the granadilla pulp. Spoon over the meringues.
  5. Put some castor sugar on top of the apricot halves and brulee with a blow torch until caramelised. Plate the risotto on a platter with the meringues, bruleed apricots and rose petals.