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Italian Brunch
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Italian Brunch

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Ingredients

Lemon Cake

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

Frittata and Ratatouille Spread

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

Strawberry Sauce and Crespelle

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

Assembly

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

Nutrition
per 1 portion
Calories
2722 kJ / 650.6 kcal
Protein
20.9 g
Carbohydrates
85.6 g
Fat
25.6 g
Saturated Fat
10.7 g
Fibre
4.8 g
Sodium
1027.3 mg

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