Far from being a new fashionable trend, enjoyed by yuppies the worlds trendiest cosmopolitan cities and popularised by TV programs in the 90's. The genius of Brunch can actually be dated back to English author Guy Beringer in 1895.
It first appeared then in Hunter’s Weekly article, when he suggested it as an alternative to the post-church Sunday meals with a lighter fare served late in the morning. Beringer wrote - ″It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.″
While we still don't know when exactly it was invented, we know that the love affair for brunch has been continuing since. In the 1930's apparently, transcontinental trains in the USA used to stop off in Chicago to enjoy a 'late morning meal'.
After the second world war, brunch once again became popular when restaurants in most major cities across N.America began opening on Sundays for brunch offering decadent spreads of gourmet food and morning 'hangover cure' cocktails, such as Bloody Marys or Bellinis.
Step forward 50 years - since the early the 2000's most big city centres from Paris to London, New York to Singapore, all have restaurants offering brunches to cater for all budgets. Although cocktails are now rarely served, organic and fair-trade coffees and speciality loose leaf teas are now all the rage.
While having the convenience of going for brunch on a Sunday, has been a godsend for customers, wanting to have a lie in. And restauranteurs as an additional way to profit from this, most chefs would attest to the extra stresses of waking up early on a Sunday following an invariably late Saturday night to prepare for both brunch, lunch and dinner.
We've even noticed how most restaurants serving brunch have dropped lunch altogether and now just serve brunch all day or only brunch and dinner sittings. Not an issue if your having brunch, but what if you just wanted to go for normal lunch?
While everyone has their own opinion of what constitutes a fantastic brunch, this mostly comes down to personal tastes. What we love about brunch is the fact that it was created out of rebellion, there are no rules just trends. Every city, restaurant and chef has over the years adapted to follow latest fashions, with new and creative ways to attract customers with their trendy dishes.
However, we think it all comes down to just a few things, which you can easily replicate at home this weekend:
Not only are these wheat-free but they also more filling than traditional waffles, which makes them a perfect dish for brunch, when you are looking for something more fulfilling than just a light breakfast. You'll need a waffle maker though. Fortunately, if you don't already have one, these are now very affordable, and nearly every major appliance or cookware brand sells one.
For the waffle mixture:
For the blackberry yoghurt:
We love sweet pancakes but have genuinely been enjoying savoury pancakes for breakfast or lunch, as there is honestly so much you can do with them once started experimenting. This recipe is straightforward to make and easy to use up vegetables you may have in the fridge.
For the mixture:
Mix all together in a bowl. Spoon onto a baking tray and bake at 375°F (190°C) for 15 minutes, turning over halfway. Or fry in a pan.
Serve with organic cream cheese or sour cream.
For the most comforting breakfast food, memories of childhood and fresh farm goodness - it can't get better than a delicious gourmet twist on the classic, French toast.
You may have had these at one of the whole food restaurants or purchased similar from the supermarket. But they are easy to make, and not just thank but making them yourself at home; you can make it much healthier, cheaper and more luxurious. Try adding a variety of seeds, berries, dried fruits, natural raw honey... great for brunch but also as a snack throughout the day. They store well in the fridge and can last 2-3 days, although always recommended to eat fresh!
Not reserved just for winter (or hangovers), this may be a healthier alternative than the greasy fry up, but it is also the most hearty of our new brunch menu favourites. We recommend classic Mediterranean vegetables like peppers, tomatoes, brinjals (eggplant), mushrooms but you can use any vegetable you have in the fridge. To spice it up a little, if you like meat, just add chopped bacon, Spanish chorizo sausage or beef strips.
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