Saturday, June 29, 2013

Brunch: Rosemary roasted potatoes

Since I love being in the kitchen so much, I decided that it would be a good idea to do brunch at home one weekend for once instead of dining out for a family meal.

The first time we had weekend brunch at home a few months ago, this was the result.

Homemade brunch

Fresh asparagus
Mixed potatoes - Pre-oven; Post-oven
Cherry tomatoes - Pre-oven; Post-oven

Everything was actually quite easy. I baked the bread the night before, so all I had to do was slice it up and toast it the day itself. I roasted three types of vegetables dishes in the oven, so minimal work there. The Sis was in charge of making the waffles and coffee, so what was left to do was just the scrambled eggs and mushrooms. With the added bonus of truffle oil of course as the Bro-in-law had bought a bottle to try. Well, I was a tad over-enthusiastic with the truffle bottle and happily doused drizzled a really generous portion over the scrambled eggs. Ha! The eggs and mushrooms were sooooooooooo delish. *swoons at the power of truffle oil*

Truffl-y goodness
Truffled mushrooms
On the table (L to R): Roasted rosemary potatoes; Homemade no-knead cheese bread; Truffle scrambled eggs; Roasted cherry tomatoes; Roasted asparagus; Truffle mushrooms, Choco chip waffles

We all enjoyed brunch and needless to say, we have done it again (but that's for another post...). There's just something awesome about eating homecooked food, in your pjs, on a weekend. Agreed?

Homemade brunch table
(serves 6-7)

Rosemary roasted potatoes
one bag of mini red potatoes (about 10 or so)
2 medium sized orange sweet potatoes
olive oil
few sprigs of fresh rosemary

Wash the potatoes and sweet potatoes thoroughly.
Chop the red potatoes into quarters, and chop the sweet potatoes roughly to the same size.
(I left the skins on, but you can choose to remove the skins if you're not a fan)
Combine all the chopped potatoes and sweet potatoes pieces in a large bowl and cover with cold water. Leave aside for half hour.
Drain the pieces well and pat dry with a kitchen towel.
Preheat oven to 200C.
Place the dried potatoes and sweet potatoes in a clean bowl, toss with olive oil, salt and pepper to taste. 
Spread evenly on a baking paper lined baking tray. Add the rosemary sprigs to the tray.
Bake for 35 - 45 minutes (or until fork tender and the outsides are brown and crisped).
Remove from oven and serve immediately. 

Truffle scrambled eggs
Scrambled eggs recipe > here
truffle oil

Cook the eggs till your desired consistency. Transfer to serving dish, swirl truffle oil over, season with black pepper (and salt if desired). 
Serve immediately.

Truffle mushrooms
(*Recipe to be up soon*)

Roasted cherry tomatoes and asparagus
one punnet of cherry tomatoes, washed and halved
one pack of asparagus, washed and stalks trimmed
olive oil

Preheat oven to 180C. 
Line two baking trays with baking paper. Spread the cherry tomatoes evenly on one tray, and the asparagus on the other.
Add salt and pepper to both trays. Drizzle olive oil over the vegetables.
Bake one tray at a time for about 10 minutes each (or till vegetables have softened).
Serve hot.

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