Brunch recipes

Hot Cakes

• ¾ cup (190ml) milk
• 2 tsp vinegar
• 1 cup (250g) fresh ricotta
• 3 large eggs separated
• 2 Tbsp Chelsea Icing Sugar
• ½ tsp vanilla bean paste
• 1 cup (150g) gluten free plain flour
• 2 tsp baking powder

Honeycomb Butter

• ¾ cup (190g) butter, room temperature
• 2 Tbsp Chelsea Icing Sugar, sifted
• ⅓ cup (50g) honeycomb (comb honey), finely chopped

• 1 quantity of Brioche dough (link to recipe below)
• 1 cup walnut halves
• 1 cup Chelsea Soft Brown Sugar
• 1 cup figs, finely chopped
• 75g unsalted butter, diced
• 1 Tbsp ground cinnamon
• 1 egg, beaten

• 1 cup (90g) rolled oats
• 2 cups (500ml) milk
• 1 cup (250ml) water 
• ½ tsp vanilla essence
• 400g apricot halves
• Chelsea Honey Maple Flavoured Syrup
• Extra milk to serve

• ¾ cup milk
• ¾ cup rolled oats
• 1 egg
• pinch salt
• 2 tblsp Chelsea White Sugar
• ½ cup plain flour
• 2 tsp Baking Powder
• 25 g butter, melted
• Chelsea Maple Flavoured Syrup for drizzling

• 2 crumpets
• 1 tsp butter
• ½ tsp olive oil
• 1 kumara, grated (Optional)
• 1 carrot or parsnip, grated (Optional)
• 2 rashers of Bacon
• 1 egg
• 1 tomato, sliced
• Drizzle - Chelsea Golden Syrup
• Butter

• 3 medium size potatoes
• Small quantity of milk
• 3 Tbsp plain flour
• Salt and pepper
• Dash of nutmeg
• 6 eggs
• 3 Tbsp sour cream
• 3 Tbsp butter

To serve

• Chelsea Easy Pour Golden Syrup
• Pecans

• 1 Cup Water
• ¾ Cup Chelsea Soft Brown Sugar
• 60g Butter
• 1 Teaspoon Vanilla Essence
• 1 Tablespoon Gelatine
• 375ml Evaporated Milk, chilled
• Whipped cream, passionfruit syrup to serve

• 1 Cup Self Raising Flour
• Pinch of Salt
• ¼ Teaspoon Bicarbonate Soda
• 2 Tablespoons Chelsea White Sugar
• 1 Egg
• ½ Cup Milk
• 1 Tablespoon Lemon juice
• 1 Dessertspoon Butter, melted

• ½ Cup Whole Wheat Flour
• ½ cup White Flour
• ½ Teaspoon Baking Powder
• ½ Teaspoon Baking Soda
• ¼ Teaspoon salt
• 15g Butter, melted
• 1 ½ cups Plain Yoghurt
• 2 Egg Yolks, separated
• 2 Mashed Ripe Bananas
• ½ cup Chelsea White Sugar

• 1 cup rolled oats or porridge ground oatmeal
• 1 cup flour
• ¼ cup Chelsea Soft Brown Sugar, firmly packed
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¾ cup yoghurt (plain, natural yoghurt)
• ¾ cup milk
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed
• 1 cup raisins
• 50g butter, melted
• For cooking - oil and a little extra melted butter

• 1 cup self raising flour, sifted
• 2 tablespoons Chelsea Raw Sugar
• ¼ teaspoon bicarbonate of soda
• 1 egg
• 1 cup low fat milk
• 1 teaspoon vinegar
• 15g butter, melted

Sweet and sour strawberries

• 1 punnet strawberries, sliced
• 2 tablespoons lemon juice
• 1 tablespoon Chelsea Raw Sugar

• ¼ cup skim milk
• 2 tbsps Chelsea Raw Sugar
• 1 tsp ground cinnamon
• 1 egg
• 1 tbsp 40% reduced fat sunflower spread
• 4 x 1cm thick slices sourdough bread
• 2 tbsps low fat vanilla yoghurt
• 2 small peaches, sliced
• 1 tbsp slivered almond

• 2½ cups natural muesli
• ½ cup Edmonds Self Raising Flour
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp ground cinnamon
• 1 large ripe banana, mashed
• ½ cup sunflower oil
• 1 extra large egg
• ½ cup blueberries

• ¼ cup Chelsea Raw Sugar
• ½ cup wholemeal self-raising flour
• ½ cup rolled oats
• ¼ cup raisins, finely chopped
• 2 tbsps oat bran
• 1 tsp baking powder
• 2 tsps ground cinnamon
• 1½ cups buttermilk
• 2 eggs
• 1 large apple, peeled, coarsely grated
• Cooking spray
• 2 tsp 100% fruit spread, per serve

• 1 cup wholemeal self-raising flour
• ¼ cup Chelsea Icing Sugar
• 1 ripe banana, mashed
• ½ cup milk
• 1 x 50g egg, whisked
• 40g butter, melted
• 1 tsp vanilla essence
• Cooking spray
• Extra 20g butter, to cook
• Extra Chelsea Icing Sugar to serve

• 1 Cup Self-Raising Flour
• 1 Egg, lightly beaten
• 1 Cup Milk
• 1 tbs butter, melted, plus extra for cooking
• 1 large apple, peeled & grated
• 2 tbs Chelsea Caster Sugar