Today is my dad’s birthday, so Sebastian invited him over for bunch ♥
On the menu was:
Fresh organic strawberries and pineapple
Salmon frittata made with smoked salmon, gruyere, fresh dill. The recipe I use is from my friend Tiffany, its posted on her blog. I've made it both with crème fraiche and sour cream and it works out great! This time added some fresh chives from the garden.
Pea and feta salad adapted from the recipe in the Earth To Table
and for dessert, dark chocolate beet cake with buttercream icing..
Dark Chocolate Beet Cake
slightly adapted from Hugh Fearnley-Whittingstall chocolate beetroot brownie recipe
275g dark chocolate (70% cocoa solids), broken into pieces
250g unsalted butter, cut into cubes, plus more for greasing
250g organic sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
3 free-range eggs
150g organic flour
2 medium beets, slightly boiled, peeled and grated*
1. Preheat oven to 350°F. Grease a 9x9 baking dish.
2. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. I threw it in the microwave for a minute or two to melt the two together.
3. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Add the rest of the ingredients and mix until just combined.
4. Pour the mixture into the prepared baking dish and bake for about 40 minutes.
*I'm not a big fan of boiling vegetables so I only boiled the beets for 8 minutes and the coarsely grated them. They added a lot of texture to the cake and you could taste the beets too!
For the icing I just combined some butter, icing sugar and a bit of goats milk together and beat it until it was fluffy.
Brunch was delicious, although Sebastian didn’t touch a thing! He hasn’t been a very good eater as of late, but my wonderful mama pals have assured me that this is just a phase – phew!
Happy Long Weekend!