Italian Brunch

Italian Brunch

No ratings

Prep. 40min

Total 1 h 30min

8 portions

Ingredients

Lemon Cake

caster sugar
150 g
lemon zest only, white pith removed
1
medium eggs
2
milk
230 g
unsalted butter cut in pieces, plus extra for greasing
50 g
vanilla pod seeds only
1
plain flour
250 g
baking powder
15 g
fine sea salt
1 pinch

Frittata and Ratatouille Spread

stale bread roll cut in pieces
20 g
Parmesan cheese cut in pieces (2 cm)
60 g
fresh parsley leaves
25 g
medium eggs
6
fine sea salt
1 tsp
courgettes cut in pieces (3 cm)
300 g
spring onions cut in pieces (2 cm)
100 g
cherry tomatoes halved
6 - 7
water
500 g
yellow peppers cut in pieces (3 cm)
200 g
onion sliced (3 mm thick)
100 g
garlic clove
3
aubergine cut in pieces (3 cm)
100 g

Strawberry Sauce and Crespelle

caster sugar
45 g
strawberries
300 g
balsamic vinegar
20 g
lemon juice
10 g
unsalted butter plus extra for greasing
30 g
milk
400 g
plain flour
200 g
medium eggs
3
tinned chopped tomatoes
200 g
tomato purée
50 g
olive oil
50 g
fine sea salt
1 tsp
ground black pepper
½ tsp

Assembly

ham cooked, thinly sliced , for garnishing
Parmesan cheese, grated for garnishing
rocket salad for garnishing
bread for serving

Difficulty

easy

Nutrition per 1 portion

Sodium 1027.3 mg

Protein 20.9 g

Calories 2722 kJ / 650.6 kcal

Fat 25.6 g

Fiber 4.8 g

Saturated fat 10.7 g

Carbohydrates 85.6 g

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