Sunday brunch

Hi everyone

I love Sundays. I love to cook a nice brunch for hubby and I.  Two favourites are savoury crepes or filo parcels.  I use whatever is in season in terms of veges but I have to admit when its asparagus season, which it isnt at the moment :( I just go mad. Here are a couple of examples of recipes Ive used that you might want to try and experiment with.

Chicken asparagus and cheese crepes

ingredients

1 cup of béchamel sauce
1 teaspoon of wholegrain mustard
1/4 cup grated cheese - I like gruyere or something like that
500gm asparagus
1 cup of warm shredded cooked chicken - I generally just poach a chicken breast and once cooked shred
8-12 crepes

Prepare the béchamel sauce by melting 20gms of butter in a pot. Add 2 tablespoons of flour and mix. Let it bubble for a minute but dont let it burn. Slowly add 1 cup of warm milk and continue to stir. The sauce should thicken immediately. Let the sauce boil and simmer away for a few minutes to cook out the flour. Add the cheese and mustard. Season.

Steam the asparagus.

Lay out a crepe and put a little sauce on it. Place an asparagus spear or spears and some of the shredded chicken on top and roll up. Serve with sauce over the top..yummy and simple.

Smoked chicken, mushroom and asparagus filo parcels

Ingredients

350 gm mushrooms sliced finely
1 onion
250 grams smoked chicken sliced
500 gm asparagus
1/2 cup sour cream
3 eggs lightly beaten
500 gms cottage or ricotta cheese
225 gm feta cheese crumbled
salt and pepper
16 sheets filo
sesame seeds

Sauce
White wine
150 mls sour cream
4 spring onions
sugar
salt and pepper



Saute the mushrooms and onion in the butter until soft. Chop half of the asparagus and steam until tender. Cool

Beat cream and eggs. Add to cheeses and mushrooms, steamed asparagus and chicken. Season and chill.

Lightly brush a filo sheet with melted butter. Top with another and brush with butter again. Divide the chilled mixture into 8 portions. Put one portion at one end of the film and roll up to enclose the filling. Fold the sides. Repeat with remaining filo until you have 8 parcels. Brush with butter and sprinkle with sesame seeds.

Bake at 180 degrees for 20 mins until golden.

For the white sauce chop the remaining asparagus and cover with white wine in a saucepan. Simmer until tender. Blend in a food processor with the sour cream and spring onions, sugar, salt and pepper to taste. Serve with the rolls and a nice green salad.

Enjoy xx