Make Sundays perfect...brunch time

 

 

As you all know…I love me some Sunday brunch.

Having a cup of coffee, a nice conversation and great homemade food are these little things that make Sundays perfect.

Last Sunday I was at my boyfriend’s house and we slept in until noon. When we finally make it out of bed we both would have died for coffee and something to eat.

So I decided to make this Sunday perfect….brunch time, yay!!!

Since we are both coffee addicts we only had to choose what to eat.

My boyfriend wanted something savory…and for me…freshly baked pastries in the morning.

After quite a while talking we ended up with Rosemarie’s braids and some breakfast tartelettes.

Curious how to make all this delicious stuff?

Here are the directions:

Start with making the dough for Rosemarie’s braids.
Put 300g of flour, one pack of dry yeast, three egg yolks, three tablespoons of rosemary, two tablespoons of olive oil and one tablespoon of salt in a big mixing bowl.

Put 300g of flour, one pack of dry yeast, three egg yolks, three tablespoons of rosemary, two tablespoons of olive oil and one tablespoon of salt in a big mixing bowl.

Heat up about one cup of milk on low heat. Mix in one tablespoon of honey and stir until it’s disolved. Please remember, as always when working with yeast…don’t let it getting too hot! You don’t wanna burn yeast or yolks. Handwarm is good.

Pour your milk honey mix over the flour (and all the other ingredients) and start mixing or kneading. I recommend using an electric mixer…no time for tenderness…you have to go hard on your dough.

Then cover the bowl with foil or a towel and store it in a warm place.

As soon as the dough has doubled in size you can continue. Form about five braids and put each on a skewer. Make your braids as small as you can braid. Mine were a little too big and bulky which is why I couldn’t place them upright on the skewer.

Then put all of your braids on a lined baking tray and bake them until they’re golden. That will take about 30 minutes at 180°-200°C

In the meantime you can make the tartelettes.

For the filling dice up one onion, mince one glove of garlic and stir fry until all is slightly brown. Cut one bell pepper in small pieces and add in. Keep stir frying for a couple more minutes. Then season your filling with salt, black pepper and turn of the heat. Set aside.

 

Roll out one pack of puff pastry. Measure the size of your tartelette moulds and cut out three fitting squares. Line your moulds with a piece of baking sheet and place the pastry on it.

In each mould add one slice of ham and spread about two tablespoons of the bell pepper filling on it…followed by half a cup of diced cheese and one sliced up cherry tomato per tartelette. Top each with one whisked egg. Season with a little bit of black pepper and place them all in the oven.

Bake for about 20 minutes on medium heat (150°-180°C) until the egg is cooked throughly. Let them chill in the tartelette moulds for a couple of minutes then remove them carefully.

And here comes the extra special tip: Make some cheese rolls out of the leftovers of the puff pastry. Just cut the leftovers in little stripes; about 0,5cm wide. Place a little piece of diced cheese on it, roll in and but a skewer through the entire roll. Bake them together with the tartelettes for about 15 minutes.

Here the ingredients again:

Now it’s time to make a cup of coffee and enjoy your brunch.

Have a wonderful day!

 

 

xo

Andrea