Who’s For Brunch?

It’s a conundrum. You wake up at 10, too late to be satisfied by toast but not really ready for sandwich time. And that is why brunch was invented. I’m a bit obsessed with brunch. I always try to make Sunday mornings a bit of an event; consider it my church – if you don’t find that too blasphemous (and if you do, well, erm, yeah).

I’m always on the search for good brunch eateries as well. And whilst there’s a plethora of them in London, it appears Guildford is barren. That may be to harsh, there’s a few places, but to be honest I’d rather stay in my pjs than run the risk of Cafe Rouge (sticky tables and crap eggs), Cote (breakfast service run by teenage boys) or Haha (don’t get me started). Giraffe is consistently good, but the atmosphere isn’t really the place you can sit and read the paper for an hour. What I’m looking for is the ideal brunch, which to me can be a variation of either one amazing dish, various courses, bits and pieces all combined on the plate, or just pastries. There must be coffee, always coffee!

I’m also thinking of the Golden Age of brunch, one I had at the Westin in Dublin. I’ve been twice, and both times have involved 12 family members squished around a table for six people, indulging in course after course of salmon, eggs, pastries, fruit; it even had sushi(!) gateaux and tiramisu. All in all, we spent about three hours chatting, and I think this is the heart of brunch. It’s the ritual of coming together, not being rushed, picking at things, preparing yourself for whatever the afternoon may bring.

So with that, I’m tackling the first course of brunch: cereal. Or granola to be more specific. I made it myself, after finding shop bought either teeth-dissolvingly sweet or that you are chewing on wallpaper paste. It’s so simple, and means you can include whatever you want.

The aim to is to get the oats dried out and crunchy, so in the oven it goes with butter, honey, nuts and seeds. Though, my dad is trying to avoid high sugar, so maybe next time I’ll give it a go with agave nectar. Then once that has cooled, add in your dried fruit. Simple!

So, I have that course tackled.


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