There is nothing better than catching up with dear friends over a leisurely brunch. Especially when the sun is shining and you're celebrating a long weekend (and you don't have a hangover for a change!)
My darling friend Ad was home for a week before she had to fly back to Dubbo to finish her uni placement. Despite all her last minute errands and need to fit in catch ups with a bunch of other people, she still made all the time in the world for me and whipped up the most fabulous brunch on Sunday.
She'd set up a gorgeous table out in the backyard, complete with flowers and tablecloth. So sweet.
We indulged in sweetcorn fritters with bacon and spinach and avocado salad. And roast tomatoes. Oh so good and wholesome, the best start to the day.
The recipe is one I've raved about before and Ad did it proud.
310g can corn kernels, rinsed, drained
1/2 small red onion (50g) sliced thinly
1/2 cup (80g) wholemeal self-raising flour
1/3 cup (80ml) skim milk
cooking oil spray
- Whisk egg in medium bowl, stir in corn, onion, flour and milk.
- Spray large frying pan with cooking oil. Pour 1/3 cup of batter into heated pan; cook about 2 mins or until bubbles appear. Turn fritters; cook until lightly browned on the other side.
- Serve warm fritters dolloped with sour cream or low fat cottage cheese. Great served with avocado, capsicum and tomato salsa or spinach, bacon and avocado salad.
Another winner from The Australian Women's Weekly 'The 21 Day Wonder Diet' cookbook