Liam Charles Weekend Brunch Recipes | food

Pancake Tacos (pictured above)

Preview 20 minutes
cook 1 hour 10 minutes
Serving 6 (Makes 12 pancakes)

Pancake Taco Shells
220g plain flour

1 tablespoon baking powder
4 tbsp light mousse cobbado sugar
1½ tsp fine sea salt
1 large egg
300 ml of milk
2 tsp vanilla extract or vanilla bean paste
2 tablespoons salted butter
Vegetable or sunflower oilfried food

For salsa
4 large tomatoesDiced
2 red onionsPeeled and finely chopped
1 garlicPeeled and ew ed
1 lime juice
1 small bunch corianderAbout chopped
Salt and pepper

Scrambled eggs
12 large eggs
Unsalted Butter 30g
60ml whole milk

12 smoked bacon
Two ripe avocadosPeeled and sliced
5 tablespoons maple syrup
300g smoked salmon
80g pesto

To make salsa, put all the salsa ingredients in a bowl, stir everything well and keep in the refrigerator until you are ready to serve.

Put flour, baking powder, sugar and salt in a large bowl and make well in the middle. In a separate container beat the eggs with milk, vanilla and melted butter. Gradually shake the egg mixture into the flour mixture until the egg mixture is well mixed.

Pour some oil into a large frying pan and wipe with kitchen paper. Place the pan on medium heat and cook the pancakes one at a time in a grease frying pan, using about 60 ml of dough (quarter cup portion) for each pancake. When the edges look dry, foam and burst on top, flip the pancakes. Now turn over the pancakes, cook another 2 minutes on the opposite side and store them separately. Grease pans on each pancake. Keep the cooked pancakes warm while the rest is cooking.

Add bacon rashers to the frying pan where you cooked pancakes, cook over medium heat for about 8 minutes, then turn over and cook until both sides are crunchy. Place rashers on kitchen paper to remove from the heat and drain excess fat.

Lower the heat. Beat the eggs, add butter and milk, put in a pan, start cooking with a spatula or wooden spoon, melt the butter and continue until the eggs are slightly runny and not ripe. Remove the pan from the heat and keep stirring (the remaining heat in the pan keeps cooking the eggs).

To assemble a taco, fold each pancake into a taco shape and place it between two cups or glasses (or use a taco holder if you have a taco holder). Put some scrambled eggs in tacos, put two bacon crashers between eggs and pancakes, a few avocado slices and salsa, and drizzle with maple syrup.

Repeat for fish tacos, but replace bacon with smoked salmon and maple syrup with pesto. Repeat with the remaining pancakes. Instead of bacon, you can immediately experiment and experiment with other fillings, such as sausages.

Ice Cream Fragile Jar

Liam Charles Ice Cream Beer Bottle.

Liam Charles Ice Cream Beer Bottle.

Preview 30 minutes
freeze Overnight
cook 20 minutes
serving 4

200g Mixed Strawberry
200g natural yogurt

Cluster granola slices
90 g unsalted mixed nuts
225 g oats
Sesame 25g
25 g of sunflower seeds
60ml sunflower oil
Runny nose 50ml
80g Mixed Dried Berry

200 g roll oats
1 teaspoon ground cinnamon
Unsweetened Almond Milk 400ml, Provide additional services
100 g raisins
1 teaspoon fine sea salt

Banana ice cream
4 large bananasCut into chunks
1-2 tbsp almond milk

Start preparations the day before. Heat the oven to 190C (170C) / 375F / gas 5 and align the baking tray with the baking tray. In a large bowl, mix nuts, oats and seeds, then add oil and honey.

Stir with a fork, tilt the granola into a lined baking tray and spread it in a thin layer. Stir twice to bake evenly until golden brown and bake for 20 minutes. Put it in a bowl, let it cool, add the dried berries and put it in a closed container ready for use the next day.

To make porridge, put oats in a bowl, add cinnamon, almond milk, raisins and salt, cover in the refrigerator until the next day and put in the refrigerator.

To make ice cream, place the banana loaf on a baking tray and leave in the freezer overnight. The next day, throw the frozen bananas into a bowl of your food processor and add soft almond milk to maintain a creamy consistency.

Slightly loosen the porridge with a little almond milk and divide into 4 large jars or bowls. Top with mixed strawberries, a spoonful of yogurt, a spoonful or banana ice cream, and two clustered granola pieces. Add honey drizzle and serve.

Proper Beer Muffins

Liam Charles's Hard Muffins.

Liam Charles's Hard Muffins.

Preview 25 mins
cook 50 minutes
serving 4 (makes 4 muffins)

4 slices of American cheese
4 large eggs
4 English MuffinsIn half

Breakfast burger
Pork / Beef 500g
2 tablespoons dried mixed herbs
1 teaspoon freshly ground pepper
1 teaspoon fine sea salt
1 tsp garlic granule
1 tablespoon soft brown sugar
1 pinch ground cloves
4 tablespoons vegetable oil

beany hash
400 g potatoes (On the skin)
1 x 415g Tin Baked Beans
Dried mixed herbs
60 g salted buttermolten
5 tablespoons sunflower oil

To make a breakfast burger, use your hands to mix all the patty ingredients except oil in a large bowl to make sure everything is fully integrated. Divide the mixture evenly into 4, shape it with a flat patty, slightly larger than the muffins and shrink during cooking.

Heat oil on medium heat in a large skillet or pan. Cook the patties in a bundle, turn brown on both sides and fry for 3 minutes until ripe. After inverting the patty, put a piece of cheese (while in each pan). The remaining heat should melt the cheese. Then transfer to a plate and keep warm.

For beany hash, cook the whole potato in a large saucepan of salted boiling water for about 10 minutes, then drain and cool.

Sift the baked beans and store the sauce from the cans in the bottom bowl. Keep roasted roasted bean sauce separately.

Grind the potatoes, discard the leftover potato peel, roughly grind the potatoes in a separate bowl, season with salt, freshly ground pepper and mixed herbs, then add more than half of roasted roasted beans and melted butter. Mix the mixture well and divide the mixture into eight patties of approximately the same width as the cooked breakfast patty. You only need 4 patties for this recipe. Keep the rest in the refrigerator or freezer. It is better to take it out when people are rounded.

In a frying pan with a lid, warm the oil and the remaining melted butter on medium heat. When the butter and oil sizzle, add the bean hash patty and fry gently on the sides for 2 and a half so that it becomes crunchy and golden. Transfer to the dish and leave the pan to heat.

It's ideal to use an egg ring to make an authentic breakfast egg shape. In the same pan in medium heat, add a tablespoon of vegetable oil to the pan, grease or sprinkle the egg ring (if used) and put it in the pan (stir the egg if there is only one egg ring) one at a time). Put the eggs in a ring, add 2 tablespoons of water to the pan and cover with a lid. Cook for 2 minutes or until the eggs are cooked to your liking. I like to walk eggs. In other words, they didn't cook well with yolks or overcooked. Transfer to a plate and store separately.

To assemble, place the muffins on a baking tray, cut up and bake. Or stick it to the toaster. Top half the muffin with the meat patty, eggs, and half the money with the baked patty sauce. Cover with a muffin cap and wrap each muffin in some baking paper to serve.

Pepper Cheese Toast

Liam Charles's Chili Cheese Toast

Liam Charles's Chili Cheese Toast

Preview 15 mins
cook 8 mins
serving 2

2 large eggs
3 tablespoons whole milk
½ tsp smoked paprika
Salt and pepper
Brioche 4 Pieces
4 tablespoons chili jam
Orda 4 Piece
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 x Tin Tomato Soup, Delivery (optional)

Eggs, milk and paprika in a bowl, whisk together, season with salt, freshly pepper, pour into a baking dish.

Spread two slices of brioche with two tablespoons chili jam, and then spread into pieces of gouda.

Finish with the remaining two pieces of brioche. Dip the sandwich into the egg mixture and make sure that both sides of the sandwich are well coated.

Put butter and oil in a large frying pan in a medium frying pan, put two sandwiches in a pan and cook for 4 minutes on the side until golden brown. Remove the heat and, if desired, soak the toast in warm tomato soup.

Recipes of the second help: 70 evil recipes that Liam Charles (Hodder & Stoughton, £ 22) wants more on September 19. Pre-order at £ 19.36 at



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