We had a wonderful couple of days over the weekend. My brother, his girlfriend and their little puppy Indie came to stay for two nights and we ate like kings and kicked back with lots of fun and laughter!!
For Friday night I whipped up the current favourite recipe in our household, the veggie num num (not)chicken pot pie, with fresh beans on the side. We enjoyed a lovely homemade and deliciously warm meal while it drizzled with cold rain outside. After a glass or two of wine we tucked into a super delish homemade passionfruit and honey cake trifle, yes it was gooooooood!!
We also enjoyed a great meal out on Saturday night at the Mount Tamborine Brewery and Liquid Amber Bistro where both Cam and I, after a few tastings of the local brew, enjoyed an amazing beetroot risotto, something I may be attempting in our own kitchen very soon!!r
On Sunday I couldn’t let them leave without a big hearty breakfast and Cam wonderfully suggested hash browns with all the veggie trimmings. Included below is a quick and simple recipe for golden hash browns and for grilled tomatoes and capsicum (bell pepper).
We served them up for a super filling vegetarian big breakfast with fresh avocado, cress from the garden and poached certified free-range eggs (omit these of course for a vegan breakfast).
I gotta say this is one of the best veggie breakfasts we have ever created and I am so happy to be sharing the recipes with you all. Thanks to Tim, Rhi and Cam for all their help and ideas in the kitchen! Enjoy this vegetarian big breakfast with good company and lots of laughter!!