The hours leading up to your wedding ceremony are filled with elation, eager anticipation and dare I say chaos? As you and your maids prepare to walk the aisle it’s important that you have enough to eat and drink. Amongst the hair and makeup rituals it can be difficult to coordinate a hot breakfast or lunch, while toast and cereal don’t really seem to do the day justice…
Create a wedding day brunch spread that can be picked between curlers and nibbled before lipstick. The team at Jalna recently shared a collection of wholesome recipes using their natural range of pot set yoghurts. These sweet girly dishes are the perfect thing for a special wedding day brunch. They’re ideal to pick up at a moments notice, put down and come back to later . These tasty treats are not too heavy, but with more than enough goodness to keep you going, and room for substitution to satisfy everyone’s tastes!
Breakfast Quinoa
Makes 3 ½ – 4 cups
Ingredients
- 2 cups (500ml) milk
- 1 cup (180g) quinoa, rinsed
- 2 tablespoons brown sugar + extra for serving
- 1 teaspoon ground cinnamon + extra for serving
- 1 cup (250g) Jalna Sweet & Creamy Greek Yoghurt + extra for serving
- 1 cup fresh blueberries + extra for serving
- 1/3 cup (50g) coarsely chopped pecans
Method
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in yoghurt, blueberries and some of the pecans and cook for 30 seconds. Serve with additional sugar or drizzle of honey, cinnamon, yoghurt, blueberries and pecans.
Notes: Substitute or add other fresh or frozen fruit, such as nectarines, peaches, poached fruit, fruit compote or dried fruit and flaked almonds.
Nectarines with Rosewater Labne, Honeyed Pistachios & Mint
Serves 4
Ingredients
- 2 cups (500g) Jalna Sweet & Creamy Greek Yoghurt
- 2-3 teaspoons rosewater essence, to taste
- 2 tablespoons (40ml) honey, or to taste
- 1 cup (160g) pistachios, coarsely chopped
- 4 peaches or nectarines, halved, stones removed
- Mint leaves, to garnish
Method
Line a colander with muslin, a chux cloth or a teatowel large enough for the edges to hang over the side of the colander. Place colander over a large bowl or jug. Put yoghurt in the cloth lined colander and loosely cover with cloth or plastic wrap. Place bowl in refrigerator for up to 2 days until it thickens like cottage cheese consistency (the longer it drains the thicker it becomes).
Stir in rosewater, to taste. Serve as an accompaniment to dessert or shape into small balls, but keep covered so it does not dry out.
When ready to serve, heat a frypan over a moderately low heat and pistachios and enough honey to coat them. Heat for a few minutes (or microwave). With a fork remove pistachios and place on baking paper to cool.
Place nectarine or peach halves cut side down in the pan and heat gently for 5 – 8 minutes in the honey, adding more if required, until softened and lightly caramelised. Gently push them around in the pan so they don’t brown too much.
Serve fruit warm or cold with labne on top or to the side if fruit is warm. Garnish with honey pistachios and fresh mint leaves.
Raspberry Coconut & Chia Muffins
Makes 12
Ingredients
- 1 cup (150g) self raising flour
- 1 cup (85g) desiccated coconut
- 1/2 cup (55g) LSA or almond meal
- 1/2 cup (110g) raw sugar
- ¼ cup (50g) chia seeds
- 1 teaspoon baking powder
- ¾ cup (180ml) Jalna Sweet & Creamy Greek Yoghurt
- ¼ cup (60ml) coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen berries (raspberries, strawberries, blueberries, chopped if large)
Method
Preheat oven to 180°C/165°C fan forced and line 12 x 1/3 cup capacity muffin tray with paper muffin cases. Combine all dry ingredients together in a large bowl.
Mix in yoghurt, coconut oil, egg and vanilla and stir until just combined.
Stir in berries. Divide mixture into muffin cases and bake for 20 minutes or until firm and lightly browned.
Notes: Add ground cinnamon to dry ingredients. Shredded coconut, mixed pepita and sunflower seeds or cinnamon sugar could be sprinkled on muffins before baking.
Special thanks to Jalna for sharing these gorgeous recipes with us! Check out their website for more delicious recipes or check out some of our own DIY recipes.
What are you eating on the morning of your wedding? Will you have a wedding day brunch?
MW x