Whether you like to spend yours sleeping in, browsing Pinterest for ideas on how you’ll redecorate or making improbable ‘To Do’ lists, it’s fair to say Sunday’s are one of our fave days of the week. To help you get yours off to the best possible start, we’ve asked our incredible founder Sherri, along with the beautiful Bec Smollen of Sirens and Seaplanes, their top tips on what culinary delights they like to cook up to best enjoy that Sunday morning feeling:
“I love Sunday mornings for more reasons than I could ever share. They offer a time to relax with my family and have that all important fun! It’s a time to think about the experiences of the week and anticipate what’s to come. Whilst there is beauty in every single day, life pauses momentarily on a Sunday!
Most Sunday’s I am blessed with a slow start. I love to lay in bed ‘til 8am & browse the internet while sipping my warm lemon water.
My favourite Sunday morning recipe is a brekkie bowl by - The Hostess, Stephanie Conley. It’s packed with nutrition, colourful and ridiculously yummy. “ – Bec Smollen, Sirens and Seaplanes.
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INGREDIENTS: DRESSING 1/3 cup olive oil Juice of 2 limes Salt & pepper to taste SALAD 1 cup cooked brown rice 1 cup cooked quinoa 1 small bag of baby kale or mixed leaves Seeds of ½ pomegranate 1 tbs slivered almonds, toasted ½ bunch mint, torn |
AVOCADO MIX 1 avocado Sea salt Juice of 1 lime ½ teaspoon chilli flakes 50g feta cheese, crumbled TO SERVE 8 eggs, soft boiled |
METHOD: Dressing: combine olive oil, lime juice, salt and pepper in a small bowl. Salad: combine all the salad ingredients in a large bowl. Season well with the dressing. Toss well and divide amongst 4 bowls. Avocado mix: In a separate bowl, mash the avocado and season with salt and lime. Add the chilli flakes and crumbled feta and mix well. To serve: add 1 egg to each bowl and top each bowl with a heaped teaspoon of the avocado mix. |
“Sundays to me are all about family time. With no commitments, I tend to spend a bit more time making something that the whole family enjoys and I find these corn fritters are always a winner. If the kids are happy, I’m happy! ” - Sherri, Founder
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INGREDIENTS: 4 corn cobs (1kg total), husks removed 12 spring onions 2 eggs 80 ml buttermilk 400 gm cherry tomatoes 115 gm self-raising flour 60 ml balsamic vinegar 1 tbsp caster sugar 2 tbsp extra-virgin olive oil, plus 60ml extra |
METHOD: Preheat oven to 180°C. Heat a chargrill plate or barbecue over medium heat Cook corn, turning occasionally, until lightly grilled and tender (10 minutes). Cool. Using a sharp knife, cut kernels from cobs; you will need 2 cups kernels. Place kernels in a medium bowl with flour. Finely chop 4 spring onions; reserve 2 tbsp for serving. Add remaining chopped spring onions to the bowl, season, then stir to combine. Whisk eggs and buttermilk in a separate bowl, then stir through corn mixture until well combined. Cut remaining spring onions into 12cm lengths. Place in a small roasting dish with the tomatoes. Combine balsamic vinegar, sugar and 2 tbsp of oil in a jug, then pour over vegetables. Roast vegetables until just softened (10-12 minutes). Meanwhile, heat half the extra oil in a large frying pan over medium heat. Working in batches, spoon four ¼-cup measures of corn mixture into pan. Cook until golden and cooked through (2 minutes each side). Drain on absorbent paper and keep warm. Repeat with remaining oil and corn mixture to make eight fritters in total. Serve fritters with roasted vegetables and pan juices, sprinkled with salt and topped with reserved spring onion. |
SOURCE: Gourmet Traveller
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