Today I'm sharing my idea for a simple and insanely delicious breakfast platter that is perfect for sharing. You can put it together in advance and then enjoy it (at your own pace) while sipping on a glass of bubbles. Xmas Day with our family and the kids can be so chaotic that it's rather nice to be able to enjoy a very laid back first meal of the day. This would also be a fabulous New years eve or New years day brunch. Any time you want to feed a crowd with ease.
The star of the platter is Regal Manuka Smoked Salmon. I just can't get enough of this stuff. You will have seen it pop up constantly on my social media feed. It's my favourite easy protein to add to meals.
These nifty flatbreads are such a delicious alternative to bagels, which can be quite heavy. Especially great when you've got big eating plans later in the day. We use this flatbread recipe all the time. It's alongside soup or to dip into a curry. They are best enjoyed straight after cooking but can be reheated for up to 24 hours after making (though the texture changes slightly).
Beetroot and salmon are a gorgeous combination so I'm also sharing my favourite beetroot spread with you. It works well with the cream cheese too and feels a little bit elegant.
Summer is such a wonderful time for casual eating. I'm SO ready to embrace it.
Makes 6-7 pieces
1 cup ground almonds / almond meal
1 cup tapioca starch (also called tapioca flour sometimes)
1 free range egg
1/2 cup milk
1 teaspoon gluten free baking powder
1/2 teaspoon sea salt
Coconut oil or ghee for cooking
Generous grind cracked black pepper
Whisk all the ingredients together. Heat a generous spoonful of coconut oil or ghee in a pan (preferably a cast-iron skillet - though any will work) over a medium heat. Cook a 1/4 cup (actually slightly less is perfect) of batter at a time. Around 1.5 minutes on each side should do it.
Flatbreads are best enjoyed straight away but can be stored in an airtight container for 24 hours and reheated in a hot (dry) skillet or for a few minutes in a really hot oven.
Herby Cream Cheese
1 250g tub spreadable cream cheese
3 tablespoons finely chopped chives
Leave the cream cheese at room temperature for 30 minutes before mixing with the chives. Place back in the fridge until ready to use. Can be stored in an airtight container for up to 4 days.
Roast Beetroot, Walnut & Cumin Spread
Makes 1 cup
1 medium-large beetroot
1/2 cup raw walnuts
1/2 teaspoon ground cumin
4 tablespoons olive oil
1/4 cup Greek yoghurt (or more if preferred)
Oil for roasting
Sea salt and cracked black pepper
Peel and cut the beetroot into 2 cm cubes. Drizzle with oil and roast at 180 degrees until tender (roughly 35 minutes). Allow to room to room temperature before combining with the remaining ingredients. Use a hand blender or a small food processor to blitz until relatively smooth. Season generously.
Can be stored in an airtight container in the fridge for up to 4 days.
To Assemble Platter
10cm piece telegraph cucumber - sliced thinly
3-4 radishes - sliced wafer thin
3 tablespoons capers
Extra fresh herbs for garnishing