An easy Easter brunch menu
If gathering loved ones for a hearty Easter brunch isn't yet a tradition in your family, perhaps this is the year to start? Ditch the usual bacon and eggs in favour of a more flavoursome menu. Think crispy smoked snoek fish cakes with a crushed tomato salad, spicy poached eggs served on a bed of peppers, brinjals and tomatoes and decadent little white chocolate mousse cakes for dessert. What could be better?
THE MENU
Cranberry and hibiscus punch
Spicy poached eggs with peppers, brinjal and tomatoes
Easy, cheesey garlic bread
White chocolate & almond butter mini mousse cakes
THE PLAN
THE NIGHT BEFORE
Follow steps 1 to 4 of the fish cakes recipe, allow them to rest in the fridge over night.
To make the tartar sauce follow step 5 of the fish cakes recipe. Once its done, spoon it into a sealable container and pop it in the fridge.
THE MORNING OF
Follow steps 1 to 4 of the easy cheesy garlic bread recipe. Set the bread aside.
Follow steps 1 to 4 of the mousse cakes recipe (they need to rest in the fridge for at least 2 hours).
BEFORE THE GUESTS ARRIVE
Put the easy cheesy garlic bread in the oven 7-10 minutes before the guests arrive.
Make the crushed tomato salad.
Make the spicy poached eggs with peppers, tomatoes and brinjal. Reheat the eggs by popping them back into the warm water once your guests arrive.
Fry the fish cakes.
Take the tartar sauce out of the fridge.
WHEN THE GUESTS ARRIVE
Make the cranberry & hibiscus punch.
Take the mousse cakes out of the fridge and follow steps 5 to 6 to finish the recipe.
Set the table and tuck into a hearty and delicious brunch.