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maltatoday, WEDNESDAY, 22 APRIL 2015 14 Food Brilliant brunch ideas The humble egg is the most versatile of ingredients and can be transformed into delectable breakfasts, lunches or dinners, whether sweet or savoury. Get some brilliant brunch ideas from Gourmet Today TV. Sean Gravina makes thin omelette rolls stuffed with smoked salmon and watercress and some sweet pancakes topped with berry coulis and passion fruit or melted chocolate. Pippa Mattei makes a classic dessert of strawberry pavlova, the perfect spring dessert. Don't miss Gourmet Today TV, aired on TVM every Friday at 18:40. Sean Gravina Ingredients Shredded potato salad • 200g new potatoes • 2 spring onions • 1 lemon, juice only • Bunch fresh coriander • Olive oil • Salt and pepper Omelette rolls • 2 large eggs • Smoked salmon • Small bunch watercress, stalks removed, chopped • Salt and pepper • 40g clarified butter Dressing • 5 tbsp olive oil • 3 lemons, juice only • 2 spring onions, finely sliced • 2 tbsp crème fraîche • 1 tbsp grated fresh horseradish Croûtes • 4 slices of white bread, 1cm think Method Start by preparing the potato salad by boiling the 1. new potatoes in their skin for about 20 minutes until tender, then drain. Peel half the potatoes and then shred with a cheese 2. grater. Slice the spring onions and add to the shredded potato. 3. Season with salt and pepper and add the lemon juice, 4. olive oil and chopped coriander and set aside. To prepare the sauce, mix the crème fraîche with 5. horseradish, add the lemon juice and season with salt and pepper and set aside. Prepare the croûtes by cutting out 4 rounds from each 6. slice of bread, using a 3.5cm plain pastry cutter and toasting under the grill on one side only, set aside. Break the eggs into a bowl, beat them very lightly and 7. season with salt. Slice the salmon into fine slices and mix the watercress 8. leaves with the salmon and set aside. Gently heat a 20cm non-stick pan with a very flat base, 9. then brush with a little softened butter. Pour one quarter of the beaten egg into the pan 10. and tilt to spread the egg thinly and evenly over the surface, as if you were making a crepe. Cook over a low heat for about a minute, until the 11. omelette has set. Remove from the pan and slide on a sheet of 12. greaseproof paper or a plate. It should be cooked on one side only to keep it soft and malleable. Make two more omelettes in the same way. 13. Place the salmon and watercress mix in the centre of 14. the omelette and a spoonful of sauce. Roll the omelettes gently but firmly and evenly and 15. slice each one in two. Divide the potato salad between two plates and 16. arrange two omelettes on each plate on top of the croûtes and serve immediately. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2015. Pippa Mattei Serves 12 Ingredients Meringue • 6 egg whites • 350g caster sugar • 2 tsp corn flour • 1 tsp white vinegar • 1 tsp ilma zahar (orange blossom water) Filling • 300ml fresh whipping cream • 500g strawberries, mixed with 1 tbsp sugar • 2 tbsp extra sugar and some sifted icing sugar Method With an electric beater, whisk the egg whites until 1. stiff. Add the sugar a third at a time and continue to 2. beat until stiff and glossy. Sift the corn flour over the surface, and sprinkle 3. over the vinegar and orange blossom water and fold into the mixture with a metal spoon. When thoroughly combined, spoon the meringue 4. onto your round shape baking parchment on the baking tray. Hollow out the centre slightly and then bake in 5. a low oven at 140C for 45 minutes. Allow to get cold in the oven (preferably overnight), then turn upside down, carefully peel off parchment and turn back onto a large serving tray. Beat cream till stiff, add the extra sugar and mix 6. in with the fruit. Just before serving fill the pavlova with the cream 7. mixture and sprinkle sifted icing sugar over the top. Get more of Pippa Mattei's recipes in her books Pippa's Festa and 25 Years In A Maltese Kitchen. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2015. Sean Gravina Ingredients 60g plain flour • 1 tbsp caster sugar • Pinch of salt • 1 egg • 160g milk • 50ml double cream • Vanilla extract • ½ lemon, zest only • 10g clarified butter to cook • 10g buerre noisette • Method 1. To make the batter, put the flour, sugar and salt in a bowl. 2. Add the eggs, mix well with a whisk. 3. Stir in 50ml milk to make a smooth batter. Gradually stir in the rest of the milk and the cream. 4. Leave the batter to rest in a warm place for about an hour. 5. When you are ready to cook the crêpes, give the batter a stir and flavour with vanilla and lemon zest. 6. Brush the crepe pan with a little clarified butter and heat. Ladle in a little batter and tilt the pan to cover the base thinly. 7. Cook the crêpe for about one minute. 8. As soon as little holes appear all over the surface, turn the crêpe over and cook the other side for 30-40 seconds. 9. Transfer to a plate and cook the rest of the batter, stacking the crêpes interleaved with greaseproof paper as they are cooked. 10. Dust with icing sugar, fill with berries or milk or white chocolate, pistachio, berry coulis or toppings of your choice. This recipe first appeared on Gourmet Today TV, aired on TVM on 17 April, 2015. Smoked salmon omelette rolls with shredded potato salad Strawberry pavlova with a hint of ilma zahar French crêpes with chocolate and berries