Comments 6

Sunday brunch

Hello there! How was your weekend? We had a great one. On Saturday we got to know a new area of the city we live in, ate in a wonderful Syrian restaurant and spent the afternoon watching terrible but funny movies all bundled up in our sofa because, sadly, Winter is back. Sunday was all about brunch! Here you have our basics for Sunday brunch and a brand new recipe if you’d like to see…

Cheese: we love cheese. We would add cheese to every meal. And in our dictionary brunch means cheese. Usually we love preparing big cheese plates but this time there were only three of us, so… just two different types: a good old Camembert and a creamy Cambozola. I add those little tags because I think they are cute.

Smoked salmon and cold meats: you want to add some protein to this carb festival. A warm slice of bread with a little bit of butter, smoked salmon and a couple of drops of lemon juice is paradise.

And speaking about carbs… Bread! This time we had bread rolls with poppy seeds and soft and salty pretzel rolls. We really enjoy going to the bakery very early on Sunday morning to pick up different types of bread. One of the best things of Germany. I should add it to this list. We also had croissants, of course. By the way, I still haven’t baked my own croissants… and it’s been more than a year from this post! Ups!

Butter and a nice assortment of marmalades. Our favourite flavours are: blueberry, passion fruit with strawberry and lime. I really love lime marmalade. It’s like the happy marriage between sweet and sour.

Normally we prepare eggs because… well, brunch is the best friend of eggs. Everyone knows that. We have shared a couple of recipes with you (find the eggs benedict recipe here and the scrambled eggs with smoked salmon recipe here). But last Sunday we wanted to try something different: gourmet leek and gruyere bagels. And of course, here you have the how-to:

You will need (serves two):
2 leeks (washed and finely sliced)
25 gr. butter
125 gr. gruyere cheese (grated)
2 chives (finely chopped)
Salt and pepper
1 tablespoon parsley (finely chopped)
2 bagels

Warm the butter in a frying pan and add the leeks. Cook carefully, stirring constantly, until the leeks are soft and slightly browned. Let them cool.
Preheat the oven. You will just need the grill!
Mix the cooled leeks with the cheese, the chives and the parsley. Add salt and pepper to taste.
Cut the bagels in half and toast lightly on the bottom.
Finally, spread the cheese mixture over the top of each bagel and place in the oven (just grill remember) until golden brown.
This is a really simple procedure but you will get an excelent brunch dish. And in almost no time! Go back to the first picture of this post… mmm… lovely, huh?

But obviously I had to bake something sweet! Last week shared this recipe in our social media and I threatened to prepare them for brunch. Well, I take my threatens very seriously so there you have it.
This puffins (as we like to called them because they are half pancake half muffin) were spectacular! We served them warm from the oven and ate them with lots of marple syrup. Heaven! Now that I see these pictures some of them look like little sad faces…  Let’s have a closer look… No, but they are happy puffins!
To drink: orange juice and a nice selection of coffee and tea. Add some fruit and yogurt if you want to add the healthy touch to it. And that¡s it! A perfect Sunday brunch!

PS: Follow THE SLOW PACE on BloglovinFacebookTwitter, Instagram and Pinterest.


  1. They all look so yummy. I’m looking at this post at night and couldn’t stop wishing that it’s Sunday noon! :D The table setting looks gorgeous as well.



  2. Pingback: mmm… Monday! 2014 Recipe Recap | theslowpace

  3. Pingback: Ugly little pies | theslowpace

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s