Rose's Kitchen Recipes

April 6, 2009

I  made an Asian Noodle Salad last night  and it was excellent. The recipe was typed up ready to go and John asked me what we were having for Easter Brunch. My how time flies. I said not to worry its 2 weeks away! Wrong answer try this weekend. So here are a couple of recipes for Easter breakfast which is my favourite meal of the weekend. A good cup of coffee, family and friends.

GOOD-MORNING MARMALADE LOAF
This is like a rich tea cake. I made my own marmalade in early March when the Selville oranges were available (the only time of the year) and once you have made your own you will not go back to the store bought kind. No comparison. Use either whole wheat or spelt flour or go half and half.
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 orange
½ cup butter at room temperature
1 cup granulated sugar
2 eggs
1 tsp almond or vanilla extract
1 cup Balkan-style plain yogurt
½ cup orange marmalade

Preheat oven to 350. Grease a 9x5 in. loaf pan. In a bowl stir flour with baking powde and baking soda. Grate 2 tsp peel from orange and place in a small bowl. Squeeze out enough juice to measure ¼  cup and add to zest. Squeeze another tbsp of juice and set aside for the glaze.
Beat butter until creamy. Beat in sugar then eggs and almond extract. Add yogurt, orange peel and juice. Beat until mixed. Stir in flour mixture just until evenly mixed. Scrape into pan.
Bake 60 to 75 minutes until toothpick inserted comes out clean.
For the glaze stir marmalade into the remaining juice. When loaf is done let cool 5 minutes then turn loaf out top side on a large plate. Spoon marmalade glaze overtop. Loaf will keep covered at room temperature up to 3 days.

FLORENTINE FRITTATA
Eggs are a healthy base for  a weekend brunch. This recipe doesn’t  have the pastry and you can make it ahead then reheat or serve at room temperature.

1 Tbsp butter
2 large garlic cloves minced
10 oz bag baby spinach about 10 cups
½ tsp salt and black pepper
¼ tsp ground nutmeg
8 eggs
2 cups grated Swiss cheese
3 green onions thinly sliced

Preheat oven to 350. Grease a 9 inch glass pie plate. Melt butter in a large frying pan over medium heat. Add garlic and spinach. Sprinkle with salt , pepper and nutmeg. Stir often until spinach is wilted about 2 minutes. Remove from heat.. In a large bowl whisk eggs. Stir in cheese onions and hot spinach. Pour into prepared pie plate then stir to distribute ingredients evenly. Bake in oven until top is golden and puffy 30 to 35 minutes. Serve with your favourite salsa.