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Italian Brunch

Italian Brunch
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Prep. 40 min
Total 1 h 30 min
8 portions
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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
Fibre 4.8 g
Saturated Fat 10.7 g
Carbohydrates 85.6 g

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