A delicious, freshly squeezed orange juice, wonderfully fragrant pancakes and a lavishly laid table - plus friends and family and the morning is perfect. Brunch is the union of lunch and breakfast and therefore combines the best of two culinary worlds! Whether you prefer sweet dishes such as French toast or savoury classics such as scrambled eggs or quiche, there are no limits to your creativity! With a few simple tips and tricks, you can organise a brunch that is sure to be a success. Here are a few steps to create the perfect brunch:
How to make the perfect brunch
Planning
A successful brunch needs to be well thought out and planned. Opt for a mix of sweet and savoury dishes to ensure that there is something for every guest. To keep track of everything, we recommend preparing everything the day before so that there is as little as possible on the day of the brunch itself. Waffle batter, pancake batter or dips, for example, are ideal for preparing the day before, as the batter can be left in the fridge. Similarly, fruit can be cut the day before and then placed in the fridge.
To take the search for recipes off your hands, we're sharing our favourite Pancake recipe with you:
Ingredients for about 10 pancakes:
- 250 g flour
- 1 sachet of vanilla sugar
- 1 pinch of salt
- 2 tsp baking powder
- 1 egg
- 250 ml milk
- 50 g butter, melted
- Oil for frying
Preparation
To start, mix the flour, vanilla sugar, salt and baking powder in a bowl. In a second bowl, mix together the Egg, milk and melted butter. Now add the fAdd the wet ingredients to the dry ingredients and mix briefly to form a homogeneous dough. Finally, heat up the eHeat a little oil in a frying pan and pour the batter into the pan in batches using a ladle. Our tip: Add a few blueberries to the still liquid batter and cover them with batter again so that you have delicious blueberry pancakes. Fry the pancakes for about 2-3 minutes on each side until golden brown.
The pancakes taste best warm and with a delicious topping. Whether maple syrup, fresh fruit or whipped cream - there are no limits to your imagination.
Ingredients
- 150g sun-dried tomatoes (preserved in oil)
- 1 garlic clove
- 50g roasted cashew nuts
- 50g roasted almonds
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh herbs for garnish
Preparation
To start, drain the sun-dried tomatoes and roughly chop them. Then peel and roughly chop the garlic. If you don't have roasted cashews and almonds, you can roast them without oil over a medium heat until golden brown and leave to cool. Peel and roughly chop the garlic clove and finely puree with all the ingredients (except the herbs) in a blender or food processor until a creamy consistency is achieved. Add a little water if necessary. Finally, flavour the spread with salt and pepper and pour it into a nice jar. On the day of the brunch, you can garnish the spread with fresh herbs such as parsley or basil.
Drinks
Make sure you have enough drinks. Coffee, tea, juice and mimosas are popular options. Our tip from experience: Freshly squeezed orange juice looks great on the brunch buffet and is a welcome guest at such occasions. What's more, a good juicer or orange squeezer doesn't cost much and you will benefit from it for many years.
Decoration
Also pay attention to the decoration and preparation. Use tablecloths, napkins and crockery to create a cosy and beautiful ambience - you can find suitable items for little money in the supermarket or drugstore. If you want to go the extra mile, you can also use tiered stands to emphasise individual dishes.
With these tips, you can ensure that your brunch is a complete success!