Brunch Menu: Avocado With Strawberries, Crispy Potatoes & Pomegranate Cocktail

3 years ago

Photo credit: Nancy Anne Harbord

Welcome to the first in my new series – Brunch Menu of the Week! Every Friday I will be showcasing interesting brunch ideas – both mine and those on other blogs – to get you ready for the weekend. I’d love to hear any requests you might have, so please leave a note in the comments if there’s an ingredient you’d like to see featured, a recipe you’d like me to try my hand at or you have a blog post you’d like me to link to. Perhaps you’ve eaten a truly great brunch recently? Tell me about it!

The first dish on the menu is from me and features avocado. This week I had an Instagram submission from Brian in Peru, requesting a recipe to help use up all the avocados they have there, and another from Lee asking for guacamole. So I got to work…

Now, I loves me some guacamole. I usually prepare it with a little fresh garlic, lime juice, some tomato, perhaps some coriander, and a generous sprinkle of salt. It is freakin’ delicious and I eat it for breakfast most mornings.

But I wanted to think of something more interesting to blog for you today. I’ve said this before, and I’ll say it again, my dream is to see vegetarian food as a cuisine. One unrestricted by national boundaries – because, let’s face it, as an active choice vegetarianism has little history. I’m sure I am also repeating myself when I say that culture is just what people do. I have a huge amount of respect for traditional practices, especially when it comes to food, but what I do not have is a slavish devotion to it. What happened in the past is worthy of consideration and appreciation, but we need not stick to the same exact recipes that our ancestors followed because of the severe supply restrictions that were imposed on them.

So I offer you a new, unbelievably non-Mexican recipe for a guacamole-like recipe. Enough caveats?

Photo credit: Nancy Anne Harbord

All the ingredients in this dish have flavour compounds in common, even if they aren’t typically eaten together. This is also true of both baked potatoes and pomegranate, so the flavours of this meal as a whole are harmonious and balanced.

One thing to remember when preparing this recipe – and avocado in general – it really needs to be seasoned properly. The right amount of seasoning will lift this somewhat bland ingredient to a glorious harmony of luscious texture and taste. I hope you enjoy it!

Photo credit: Nancy Anne Harbord

Click here to see the fully formatted, printable recipe on Ramsons & Bramble

The second part of this week’s brunch menu showcases potatoes. I had two requests this week, from Lee and Jack, for some kind of crispy potato dish.

Potato, in some form or another, is a stalwart addition to my brunch plate. I think my appreciation of brunch potatoes has come from spending parts of my life in both Canada and Denmark. All over Canada, I experienced the north American approach the morning potatoes – varied and well executed. While in Copenhagen, Denmark, I experienced the regular weekend hipster brunch. Always with potatoes. Often via a gloriously limitless buffet. Oh how I love buffet.

But my favourite approaches to potatoes have already been covered on this blog, so for today I will just point you in the right direction. You have two choices. Oven-Roasted Spicy Potatoes, which are seasoned with south Asian spices and tossed in a little cornflour which crisps them up beautifully. Or Baked Potato Wedges with Crispy Parmesan, which are roasted on high with olive oil and grated ‘Parmesan’, yielding a crackling, caramelised cheesy, potato-y crust. Both yum-tastic.

Lastly for this brunch, I include an interesting recipe I found out there on the internet this week, a recipe I thought would go very nicely with these dishes – Raspberry, Pomegranate & Champagne Cocktail. Thanks very much to Heather Christo for sharing this tempting and decadent recipe on her blog!

Coming next week, reflecting Lee’s submission which I didn’t have the space to cover – blue cheese scrambled eggs. A huge thank you to everyone who has contributed so far. There are still spaces on the menu for other delights – your input is most welcome!



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