Weekend brunch ideas you should bookmark to elevate your next gathering

Weekends are a great way to treat yourself after a busy week—with a day of lazing, setting up a Netflix and chill date with your partner, or maybe even cooking something if that brings you happiness. Imagine a mimosa in one hand and a spicy potato wrap in another! If you want to create something for your next soiree, here are some ideas for you. These dishes are super easy and much more imaginative than your typical brunch menu. So, bookmark them for your next gathering or a cosy day in.

Tropical Avocado Toss-Up

 

This vibrant salad combines the creamy richness of avocado with the sweetness of strawberries and the kick of jalapeños; all brought together by a zesty citrus dressing. It's a perfect light and easy meal for a warm, sunny day or as a refreshing side dish.

Ingredients: 2 tbsp fresh orange juice, 1/3 cup extra-virgin olive oil, salt and pepper to taste, 1 cup salad greens, 1 spring onion (sliced), 1 cup strawberries (halved), 6 jalapeños, ½ cucumber (sliced), 2 tsp lemon juice, 1 tbsp coriander stalks (chopped), 2 avocados (chopped),

Method: In a mixer, blitz orange juice, balsamic vinegar, olive oil, salt, and pepper to form a dressing. In a bowl mix salad leaves with spring onion, strawberries, and jalapenos. Add the avocados last and toss together. Drizzle the dressing over the toss-up and serve immediately.

Spicy Potato Wrap with Jerk Dressing and Caribbean Salad

This fusion wrap brings together the warmth of jerk spices with the coolness of a Caribbean-inspired salad. The contrast of textures and flavours makes for an exciting, satisfying meal.

Ingredients for the salad: 1 tbsp apple cider vinegar, 2 tbsp olive oil, 2 cloves of garlic (grated), salt and pepper to season, 1 packet micro greens, ½ cup cucumber, 2 spring onions (sliced), 3 almonds (chopped)

Ingredients for the wrap: 1/2 cup mayonnaise, ½ cup hung curd, 1 tbsp all-spice jerk spice, 1 tbsp Cajun spice, 1 tbsp mint leaves (shredded), 1 packet baby potatoes (par-boiled and then roasted), 1 packet wheat tortillas, 2 tbsp barbeque sauce

Method: In a bowl, mix apple cider vinegar with olive oil, garlic, salt and pepper. Topple it over the micro greens, cucumber, and spring onions. Add almonds and toss well. In another bowl, mix mayonnaise, hung curd, jerk spice, Cajun, and mint leaves. Add baby potatoes to the bowl and toss well. To assemble the wrap, place the spiced potato mixture on the tortillas and drizzle the barbeque sauce on it. Add the salad and close the wrap. Serve immediately.

Jamaican Crostini

 

Offering a taste of the Caribbean with their colourful corn and pepper topping, the crostini here is complemented with a creamy basil-ricotta spread.

Ingredients for the basil-ricotta whip: 1 cup ricotta cheese, zest of one lemon, 1 tbsp milk, 2 tbsp olive oil, 2 tbsp basil leaves (shredded), salt and pepper to taste

Ingredients: 1 baguette (sliced), ½ cup sweet corn (boiled), ½ roasted bell pepper (chopped), 2 tbsp black olives, 2 tbsp fresh mint leaves (shredded), 2 tbsp cilantro (shredded), 1 tbsp olive oil, juice of one lemon, salt and pepper to taste

Method: In a mixer, blitz all the ingredients to make the basil-ricotta whip and set aside. Apply a thin layer on the sliced bread. In a bowl, make the topping by mixing sweet corn with roasted bell pepper, olives and fresh herbs. Drizzle olive oil and lemon juice on top and season with salt and pepper. Place the corn mixture on the crostini and serve.

Veg Cuban Sandwiches

 

This vegetarian twist on the classic Cuban sandwich uses meaty portobello mushrooms in place of the traditional pork. The result is an ooey-gooey, melt-in-your-mouth sandwich that’s sure to be a crowd favourite at any gathering.

Ingredients: 1 tbsp butter, 3 cloves of garlic (grated), 1 onion (sliced), 1 cup portobello mushrooms, 1 pinch mixed herbs, salt and pepper to season, 2 tbsp mustard sauce, 1 packet sandwich bread, pickled gherkin, cheese

Method: In a pan, heat butter and sauté garlic and onion in it. Add mushrooms and dry herbs and allow it to cook for a few minutes. Season with salt and pepper. Apply butter and mustard on the bread and top it with the mushroom stuffing. Add gherkins and cheese and cover it with another buttered bread. Heat in a pan until the cheese melts and serve hot.