Issue link: https://maltatoday.uberflip.com/i/459448
XVI maltatoday, Sunday, 8 February 2015 Valentine's Breakfast (or brunch) in bed With Valentine's day falling on a Saturday, it's the perfect excuse to laze in bed a little longer and treat your loved one to a lavish brunch ingredients For the raspberry sauce • 200g raspberries • 2 tsp cornflour • 2 tsp maple syrup For the coconut crêpes • 140g plain flour • 2 large eggs • 300ml coconut milk • 2 tbsp toasted desiccated coconut • a little sunflower oil, for frying Method 1. Set aside 6 of the raspberries. 2. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. 3. Add the remaining raspberries and cook gently, mashing the berries to a pulp. 4. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup. 5. To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. 6. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. 7. Transfer to a plate and repeat with the remaining batter until you have at least 12. Stir the batter to redistribute the coconut as you use it. Serve 2 crêpes per person with a drizzle of the sauce and a little of the remaining toasted coconut. ingredients • 4 eggs • 2 tbsp white wine vinegar • 2 English muffins, halved • a little butter, for spreading • 8 slices smoked salmon • chopped chives, to serve For the hollandaise sauce • 2 tsp lemon juice • 2 tsp white wine vinegar • 3 egg yolks • 125g unsalted butter, diced Method 1. First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. 2. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm. 3. To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Look each for about 4 mins, then remove with a slotted spoon. 4. Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives. Coconut crêpes with raspberry sauce Eggs Benedict with smoked salmon & chives