This weekend we had a delicious potluck brunch but I was overwhelmed with food choices and so I forgot to take many pictures. I tried to recreate Saving Grace’s amazing espressado, but now that I know what’s in it, it is definitely only coming out on the specialist of occasions. Seriously, it is amazing.
- 2 avocados
- 300 ml sweetened condensed milk (yes, this is a lot)
- 5 shots of espresso
- 5 teaspoons vanilla
This recipe makes seven drinks, so I guess it isn’t so bad. Just combine everything in a blender (I went bit by bit in the bullet, which, contrary to popular (my) belief, doesn’t actually serve you a burrito or milkshake or whatever you ask for) and blend, adding things until it tastes delicious.
Also featured at brunch was another clafouti, these blue cheese brie and fig puffs, mac and cheese, so much beautiful fruit, bacon (obvs!) and a watermelon salad.
The watermelon salad is so refreshing, just cubed watermelon, cucumber, feta, and basil. I predict many watermelon salads this summer. It was a slightly more savoury version of Lindsay’s watermelon salad.
And! Thea did the most amazing bacon cooking trick which is cooking it in the microwave. I am a total convert: all you do is put the bacon in the microwave for two and a half minutes, covered by paper towel, drain the fat, do it again, and so on until it’s the consistency you like. This is wonderful because the bacon cooks flat, which is perfect for sandwiches etc. Impressed!