Summer brunch love

G Magazine

Savour the summer mornings with a delightful homemade brunch for someone special.


Strawberry and ricotta tart with sheep’s milk yoghurt.


Honey granola.


Sweet corn tapioca with asparagus and mushrooms.


Grape and blueberry smoothie (foreground) and Virgin Mary (background).

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Strawberry and ricotta tart with sheep’s milk yoghurt

This is a simple yet beautiful fruit breakfast, ideal for a late-summer day with friends. You can use a variety of sweet bread bases for the tart, try raisin bread, banana loaf, or a lemon or almond loaf.

Serves 4

1 brioche loaf
¾ cup/220 g ricotta
2 punnets large ripe strawberries, stems removed
1 tablespoon caster sugar
200 g sheep’s milk yoghurt
2 tablespoons pistachio nuts, lightly toasted and chopped
2 tablespoons honey

Thickly slice the brioche and cut a 10 cm diameter circle from each slice. Lightly toast the bread circles and spread each with the ricotta.
Finely slice the strawberries and place over the ricotta. Sprinkle with the sugar and allow the strawberries to soften for 10 minutes.
To serve, place a large spoonful of yoghurt in the middle of each tart, sprinkle with the pistachios and drizzle with a little honey.

Honey granola

This honey granola is a delicious and energy-packed start to the day.

Serves 6

50 g brown sugar
75 g honey
1 tablespoon sunflower oil
2 teaspoons natural vanilla extract
2 cups/250 g rolled oats
35 g desiccated coconut
85 g almonds, chopped
30 g sunflower seeds
30 g pumpkin seeds

Preheat the oven to 120°C.
Bring the sugar, honey, oil and vanilla to the boil in a large saucepan. Remove from the heat.
Place all other ingredients in a bowl and mix well. Pour the hot sugar mixture over the dry ingredients and stir well, until the dry mixture is coated.
Spread evenly on a baking tray and bake for 40 minutes, or until golden brown. Store in an airtight container if not using immediately.

Sweet corn tapioca with asparagus and mushrooms

This is a vegan breakfast and the corn tapioca is quite similar in look to scrambled eggs. The corn is juiced and the starch in it thickens the tapioca, creating that impression. Served with the dark mushrooms and the asparagus (or any other green vegetables), it makes for a stunning yet simple dish.

Serves 4

2 tablespoons vegetable oil
1 bunch thyme
4 large flat mushrooms
white pepper
4 tablepoons/160 g softened vegan butter (or olive oil)
3 corn cobs
½ cup/100 g tapioca
2 bunches asparagus
1 handful watercress

Preheat the oven to 180°C.
Drizzle some oil onto a baking tray, and scatter with salt and a few sprigs of thyme. Peel the skin off the mushrooms and place them, gill side up, on the tray. Put half a tablespoon of butter on each mushroom, season with salt and pepper, sprinkle with the remaining thyme and bake in the oven for 25 minutes.
Meanwhile, remove the corn kernels with a serrated knife, then juice the corn in a juicer. Put the juice in a heatproof bowl over a saucepan of simmering water and cook over low heat, stirring constantly, until the natural starch in the juice thickens. The consistency should be like a hollandaise sauce.
Cook the tapioca in plenty of salted boiling water, following the instructions on the packet. Once cooked, drain and refresh under cold running water. In a small pot, combine the thickened corn juice and tapioca. Season to taste with salt and pepper.
In a saucepan of boiling water, blanch the asparagus until still slightly firm. Drain and sauté in the remaining butter over high heat. Reserve
the butter.
To serve, reheat the corn and tapioca mixture. Place a mushroom on a warm plate, top with a quarter of the asparagus and a large spoonful of the corn tapioca, and drizzle with the leftover butter from the asparagus pan.

Virgin Mary

Serves 4

2 cups/500 ml tomato juice
juice of 1 lemon
1 tablespooon Worcestershire sauce
1 teaspoon Tabasco sauce
4 shakes celery salt
ice cubes
4 celery hearts
1 lime, cut into quarters
¼ teaspoon sea salt for glass rim (optional)

Combine the tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce and celery salt and mix well.
To serve, pour over ice cubes in four highball glasses. Garnish each glass with a celery heart and lime wedge.
Optional: before pouring the drinks, rub the rim of each glass with a lime wedge, and then dip the rim into
sea salt.

Grape and blueberry smoothie

Serves 4

1 cup/150 g blueberries, washed
1 cup/180 g black grapes, stems removed
2 tablespoons sugar
1 cup/250 ml milk
1 cup/250 g natural yoghurt
2 cups crushed ice

In a blender, blend all except a dozen blueberries with the grapes and sugar with the milk. When smooth, add the yoghurt and ice and blend for one minute. To serve, divide among four tall glasses.
If desired, thread some blueberries and sliced grapes on a toothpick or short skewer and place across the glass as a garnish.

Recipes extracted from Summer Food, by Serge Dansereau, $39.99 (ABC Books).