Easy Italian/Asian Brunch - perfect for the weekend

After a fairly wine heavy Friday night, Saturday morning was slow starting and driven soley by hunger. After a squinty eyed cup of tea, we (Ed, Archie and myself) braved the outside world to go to the supermarket, not such a great idea when you're starving but without a clue as to what you want to eat. Needless to say, being with two, also hungover boys, did not help the situation. 


We started out with seedy bread and good old english salty butter - a crucial carb! Then to the meat section.. ( i have recently discovered that men and women shop very differently and that supermarkets are obviously laid out for women. Men always go to the meat section first and work their way back. Women start with the veg and go around like they are supposed too. I am not sure why this is but will look into it and discuss further at another time)...In the meat section none of use could really stomach cooking meat on a hangover so we opted for prawns and cold cuts. 


Traipsing back to the veg section, all feeling drained of energy we decided we wanted spicy squash soup and salad - its amazing how the hungover mind and appetite work. 


So after collecting a few more random bits and bobs we took it all home to work what we were going to do with it.


So you can imagine we were fairly surprised to find that we actually managed to create an Italian/Asian Feast....

EASY ITALIAN/ASIAN BRUNCH

Seeded Bread and Salty British Butter

Cold Cuts 

Salami and Parma ham

King Prawns

cooked in coriander, garlic, chili and ginger with lots of olive oil

Home Made Asian Style Squash Soup 

Sweat off some garlic, ginger, a red chili, a big onion, coriander stalks, celery and a carrot (all finely chopped) on a low heat (add half a pint of water after about 15mins and cover) whilst roasting the squash in the oven for 30 mins. Once cooked peel the squash and add to the mixture with half a pint of milk. Simmer for 5 mins and whizz up with a soup blender. Garnish with coriander leaves. 

Tricolore Salad 

Baby Plum tomatoes, Mozzarella and Avocado

Hummus and Tzatziki Dips