Sunday Brunch Pizza

Whip up some fresh pesto Gumnut Cottage: Home-made Pesto while de-frosting a few puff pastry sheets. Put the oven on hot - 230 degree's c and preheat a couple of baking sheets (tins). Cut pastry sheets in half and fold edges in. Spread with tomato paste then top with basil pesto, bocconcini and freshly ground black pepper. Cook until puffed up and brown - approx 15-20 mins.

Serve with a fresh garden salad.

Mmmm, absolutely delicious.

Sweet Potato & Pumpkin Soup

Put a dash of olive oil into a large saucepan and add a diced onion, stir until soft. Add 1 tspn minced chilli and 2 tspsns minced garlic. Chop up some sweet potato (kumera) and pumpkin (I used butternut), and place in pan with about 4 cups vegetable stock. Bring to boil and simmer for 20 mins. Puree with stick blender & season to taste. Add small can light & creamy evaporated milk or fresh cream and heat gently for another 5 mins.
To serve in bread 'bowls' as above, slice top off bread cob, scoop out chunks of bread from inside and bake in hot oven (210 degrees c) for 5-7 mins. Place on serving plate, ladle soup in and arrange 'lid' and bread chunks around the cob, as soft croutons. Eat bowl after the soup!

Herb Scrambled Egg

One of my favourite brunches, scrambled eggs with fresh herbs from the garden. Lovely with a toasted bun.