Belated Easter Brunch

Sunday, 19 April 2009

We had a lovely belated Easter brunch this morning in our garden. Canberra mornings have been a little frosty, but this morning was divine, lots of sunshine and a light breeze – gorgeous people, giggling kids and lots of yummy things to eat.

Bunnies have been known to string eggs from trees on slivers of ribbon, you know. Oh yes they have.

Here is one of my favourite breakfasty/brunchy things… breakfast parfaits. Chopped fresh fruit in the bottom (berries and peaches work well), dollops of creamy yoghurt on top (this one was natural Greek yoghurt swirled with a hint of maple syrup) and toasted muesli on top. So scrumptious.

And of course, croissants are vital (the bakery have already stopped making hot cross buns, can you believe that!? - we need to be let down slowly, bakers, slowly!). They are sitting snugly and buttery with other pastries inside this divine, flat covered basket. You can find the exact same one at Mary Kate's fabulous Tai Tai boutique in Beijing.

Here is my bucket-head son. Anticipation of Easter egg hunts does this kind of thing to to a young man...

After copious amounts of strong coffee, loosely scrambled eggs, crisp bacon, warm baked beans, mapley pancakes, roasted vine tomatoes, fragrant sautéed mushrooms, chipolatas, juice and pink bubbles, there is not much left to do but hunt for chocolate eggs.

Eggs can be found scattered, flung, hiding, peeking out or in ridiculously indulgent little jewel-like patches that make the heart race when you discover the bounty.

Just look at these master hunters who left no leaf unturned...

Riley finds a massive snatch of jewel-like eggs and hollers to the others...

Are these not the moments that make the memories of childhood?

Ella hunts down the last of her bounty.

Sweet little moments....

The reward is oh so sweet...

Hope you also had a scrumptious Easter.

PS: These are really good...
2 cups plain (all-purpose) flour
3 teaspoons baking powder
½ cup caster (superfine) sugar
2 eggs
2¼ cups milk
75g unsalted butter
Sift the flour, baking powder and sugar and make a well in the centre. Melt butter and combine with eggs and milk. Pour into the flour mixture and whisk until smooth but still lumpy. Do not over mix. Melt a teaspoon of butter in a non-stick frying pan over medium heat and wipe off excess with a paper towel. Cook pancakes until they just begin to bubble, then flip. Cook until just browned; any longer ruins the fluffiness.

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