Perfect Brunch Recipes to Celebrate the Women in Your Life

Women’s month is the perfect time to celebrate and pay tribute those special ladies in your life What better way than to host a delicious brunch to show them how much you appreciate them?

Set a pretty table and host the perfect brunch this Women’s month with these tasty recipes from Rhodes Quality.

Everything from an easy-to-make guava sorbet packed with Vitamin C, to a one pan breakfast bacon and potato hash, add mouthfuls of yumminess with strawberry cheesecake blondies, a trio of bean bruschetta’s, buttery apricot danish pastries, orange chicken liver pate, and to finish off, a refreshing mango and ginger mocktail.

Rhodes Quality has a range of canned veg, fruit, jams and 100% fruit juice that will have you making the tastiest, heartiest brunch recipes with ease. With the goodness of mother nature sealed in every Rhodes Quality can, let your love and appreciation for your special person be shown through every dish.

Guava Sorbet

Packed with vitamin C this refreshing sorbet made with guava, is proven to have immune boosting qualities. If you don’t have an ice cream machine, a bit of light whisking will do.

Ingredients (serves 4)

• 2 x 410 g cans Rhodes Quality Guava Halves in Syrup
• 65 ml (1/4 C) castor sugar
• 30 – 45 ml (2 – 3 T) lemon or lime juice
• 2 egg whites, stiffly beaten

Method

1. Drain the can of Rhodes Quality Guavas in Syrup and place the fruit in a blender with the sugar and lemon or lime juice and blend until smooth.
2. Push the mixture through a sieve and place in a metal mixing bowl.
3. Fold in the egg whites and place the bowl in the freezer.
4. Stir and break up any ice crystals every 30 minutes or so until the sorbet is too frozen to stir any longer then transfer to a storage container, cover and keep frozen until required.

Breakfast Bacon and Potato Hash

An easy one pan brunch meal.

Ingredients (serves 4)

•   1 x 400 g can Rhodes Quality Tomatoes Chopped & Peeled
•  4 potatoes, peeled
• 30 ml (2 Tbsp) olive oil
• 200 g back bacon, diced
• 2 spring onions, finely chopped
• salt and freshly cracked black pepper
• handful of chopped Parsley
• 4 eggs
• 65 ml (¼ cup) mozzarella cheese

Method

1. Dice the potatoes into even sized cubes.
2. Heat the oil in a large non-stick frying pan.
3. Add the potatoes and cook until tender, golden and crispy.
4. Add the bacon pieces and fry until crisp.
5. Add the spring onions.
6. Add the Rhodes Quality Tomatoes Chopped & Peeled and bring the sauce to the boil.
7. Season well to taste and stir in the parsley.
8. Reduce the heat to a simmer.
9. Make four wells in the hash and crack an egg into each well.
10. Sprinkle each egg with a little mozzarella cheese.
11. Replace the lid and cook until the eggs are cooked.
12. Serve immediately.

Cooking Tip: Replace the bacon with chicken rashers if preferred.

Chocolate Orange Marble Mielie loaf

Sweet orange cake seeped in orange syrup. Delicious for dessert.

Ingredients (10 slices)

Syrup

• 125 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice
• 250 ml (1 cup) caster sugar
• 5 ml (1 tsp) vanilla essence
• 2 oranges, unpeeled, sliced

Batter

• 4 large Eggs
• 250 ml (1 cup) caster sugar
• 250 ml (1 cup) self-raising flour
• 250 ml (1 cup) maize meal
• 125 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice
• 80 g dark chocolate, melted

Glaze

• 65 ml (¼ C) Rhodes Quality Orange 100% Fruit Juice
• 190 ml (¾ C) icing sugar

Method

1. To make the syrup, place the caster sugar and Rhodes Quality Orange 100% Fruit Juice into a small saucepan.
2. Bring to the boil and stir to dissolve the sugar.
3. Add the vanilla essence and the orange slices.
4. Reduce the heat and simmer for 15 minutes until the oranges are seeped.
5. To make the batter, beat together the eggs and the caster sugar until light and fluffy.
6. Sift together the flour and the maize meal and add to the eggs alternatively with the Rhodes Quality Orange 100% Fruit Juice.
7. Line a baking loaf pan with baking paper and spray well with non-stick spray.
8. Remove the orange slices from the syrup, reserve the syrup, and arrange on the bottom of the pan. Spoon in the cake batter.
9. Pour the melted chocolate over the top of the batter and use a wooden skewer to swirl the chocolate through the cake batter.
10. Bake the orange loaf in an oven that has been preheated to 180°C for 35 minutes or until a wooden skewer inserted near the middle comes out clean.
11. Remove the loaf from the oven and poke a few holes in the top with a small knife.
12. Pour over the reserved syrup and leave to cool.
13. To make the glaze, whisk small amounts of Rhodes Quality Orange Juice into the icing sugar, adding just enough to make a smooth thick paste.
14. Drizzle the orange glaze over the top of the loaf.

Strawberry Cheesecake Blondies

These tasty squares will serve mouthfuls of yumminess with every bite.

Ingredients (serves 8)

  Cream cheese topping

• 120 g smooth, plain cream cheese, softened
• 65 ml sugar
• 1 egg yolk
• 2.5 ml vanilla essence

Blondies

• 65 ml Rhodes Quality Strawberry Jam, gently warmed
• 250 g (1 cup) butter, melted
• 250 g brown sugar
• 125 ml sugar
• 2 eggs
• 1 egg yolk
• 10 ml (2 tsp) vanilla essence
• 565 ml cake flour
• 10 ml (2 tsp) corn flour
• 2.5 ml baking powder
• 5 ml (1 tsp) salt
• 160 ml white chocolate chips

Method

Strawberry Swirl

1. Whisk the cream cheese in a medium bowl until smooth
2. Whisk in the sugar.
3. Whisk in the egg yolk and vanilla essence and set aside.
4. To make the blondies, combine the melted butter and sugar in a large bowl and stir well.
5. Add the eggs, egg yolk, and vanilla essence and stir until well blended.
6. In a separate bowl, sift together flour, corn flour, baking powder, and salt.
7. Gradually stir the dry ingredients into the egg mixture until well blended.
8. Fold in white chocolate chips.
9. Spoon the blondie batter into a baking pan that has been sprayed with nonstick spray and lined with baking paper.
10. Add dollops of the cream cheese mixture over the top of the blondie batter.
11. Pour small pools of the Rhodes Quality Strawberry Jam in different places on the blondie batter.
12. Gently run a knife up and down the length of the pan to swirl the mixture.
13. Bake the blondies in an oven that has been preheated to 170°C for 25 minutes or until a wooden skewer inserted into the centre of the blondies comes out clean.
14. Allow to cool completely in the pan and then cut into squares.

Mango & Ginger Mocktail

These mocktails are a must-have around any brunch table. Refreshing and tasty.

Ingredients

• 500 ml Rhodes Quality Mango 100% Fruit Juice
• 200 ml ginger ale
• to serve: fresh mint, lemon/lime slices (optional)

Method

1. Chill the Rhodes Quality Mango 100% Fruit Juice overnight.
2. Pour into a chilled champagne flute to full.
3. Add mint leaves and lemon/lime slices if using.
4. Add the ginger ale and fill to the top.
5. Serve immediately.

Rhodes Quality Trio of Bean Bruschetta’s

Small mouthfuls of tastiness and the perfect size for a brunch setting. a brunch setting.

Ingredients (serves 6)

Chickpea Hummus

• 2 x 400 g cans Rhodes Quality Chickpeas in Brine, drained and rinsed
• 90 ml (6 Tbsp) olive oil
• 3 garlic cloves, finely chopped
• 30 ml (2 Tbsp) tahini paste
• 30 ml (2 Tbsp) parsley, chopped
• juice and zest of 1 lemon
• salt and coarsely ground black pepper

Black Bean Topping

• 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
• 100 g cocktail tomatoes, halved
• 1 clove garlic, crushed
• 30 ml (2 Tbsp) olive oil
• salt and coarsely ground black pepper

Butter Bean Topping

• 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
• 1 x 170 g canned tuna, drained
• grated zest of one lemon
• 15 ml (1 Tbsp) basil pesto or chopped herbs
• salt and coarsely ground black pepper

to serve: one fresh French loaf bread, sliced

Method

1. Place the Rhodes Quality Chickpeas, olive oil, garlic, tahini paste, parsley and lemon juice and zest into a food processor.
2. Process until fine and smooth.
3. Season to taste and refrigerate until serving.
4. Place the Rhodes Quality Black Beans into a bowl.
5. Add the tomatoes, garlic and olive oil and toss to mix.
6. Season to taste and refrigerate until serving.
7. Place the Rhodes Quality Butter Beans into a bowl.
8. Add the tuna and toss to mix.
9. Add the lemon zest, pesto or herbs if using.
10. Add the olive oil and toss lightly.
11. Season to taste and refrigerate until serving.
12. Lightly toast the bread slices.
13. Top with the three bean toppings and serve.

Apricot Danish Pastries

Worth the effort sweet almond buttery pastries for breakfast or brunch. 

Ingredients (serves 12)

• 1 x 400 g can Rhodes Quality Apricot Halves, drained
• 65 ml Rhodes Quality Apricot Jam, warmed
• 500 g (4 Cups) cake flour
• 1 x 10g sachet instant yeast
• 30 ml (2 Tbsp) caster sugar
• 5 ml (1tsp) Salt
• 250 ml (1 Cup) milk, warmed
• 1 large egg
• 250 g (1 Cup) butter, softened
• 100 g marzipan

Method

1. Place the flour into a large bowl. Stir in the yeast, sugar and salt.
2. Mix the milk and egg together and pour into the flour then mix well, first with a spoon and then by hand to form a soft dough.
3. Knead the dough very lightly to form a ball and then roll it out to a rectangle about 1cm thick. Spread the softened butter over two-thirds of the rectangle, leaving the bottom third plain.
4. Fold up the bottom third over the butter, and then fold the top third down over the top. Wrap it in plastic wrap and chill for 1 hour.
5. Re-roll the dough to a large rectangle, then repeat the folding by folding up the bottom third and then the top third and pressing the ridges down with the rolling pin. Chill the dough for an hour.
6. Repeat the rolling and folding process once more, and chill it for a further hour. Roll the dough out to a large square.
7. Trim off the edges of the dough and cut into 12 squares. Cut into the squares diagonally from each corner to just before the centre.
8. Brush a little water in the centre, then fold in one side of each edge to give the pinwheel shape and press the corners down well in the centre. Divide the marzipan into 12 and roll each piece into a ball. Place each ball in the centre of the pinwheel.
9. Place one Rhodes Quality Apricot Halves on top of the marzipan. Place the pinwheels on a baking sheet lined with baking paper.
10. Leave the pastries in a warm place until the dough has doubled in size. Brush some Rhodes Quality Apricot Jam over the pastries and bake in an oven preheated to 190C for 20-25 minutes or until light golden and crisp.
11. Brush over the with a little more apricot jam.
12. Transfer the pastries to a wire rack to cool.

Cooking Tip: Instead of using marzipan, a dollop of custard can be used below each apricot.

Orange Chicken Liver Paté

Nothing makes more sense than some liver patè at a brunch. This recipe packs a tasty vitamin C punch with Rhodes Quality Orange 100% fruit juice.

Ingredients (serves 6)

• 160 ml Rhodes Quality Orange 100% Fruit Juice
• 125 ml butter
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 500 g chicken livers, cleaned
• salt and freshly cracked black pepper
• fresh thyme, leaves pulled
• 30 ml (2 Tbsp) cream
• 80g butter, melted
• 3-4 Thyme sprigs

to serve: Rhodes Quality Dill Gherkins, crackers or fresh bread

Method

1. Melt the butter in a large frying pan.
2. Add the onions and cook over medium heat until softened.
3. Add the garlic and cook for a few minutes more.
4. Add the chicken livers and season well.
5. Stir in the thyme leaves.
6. Continue to cook over medium heat until the chicken livers are cooked through.
7. Add Rhodes Quality Orange Fruit Juice and the cream.
8. Cool the mixture and then transfer to a food processor.
9. Blend until the paté is a smooth paste.
10. Season to taste.
11. Spoon the paté into a bowl.
12. Place the thyme sprigs on the top of the pan and pour over the melted butter.
13. Refrigerate to set.
14. Serve with Rhodes Quality Dill Gherkins and crackers or fresh bread

Follow @rhodesquality #RootedInGoodnes for more recipes or visit: www.rhodesquality.com

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