Recipe by : chef ssentongo

Full recipe for that Luxury Brunch Grazing Board -.

This is your high-ticket private dining breakfast. For 4 people.

Perfect for your Private Dining – charge $80 for 4 pax board.

COMPONENTS FROM PHOTO:

1. Belgian Waffles (4 pcs):

• 2 cup flour, 2 eggs, 1.5 cup milk, 1/4 cup melted butter, 2 tbsp sugar, 1 tsp baking powder, vanilla. Mix, waffle iron 4 min golden like photo.

2. Mini Pancakes (10 pcs):

• 1 cup flour, 1 egg, 1 cup milk, 1 tbsp sugar, 1 tsp baking powder. Small pan 2 inch, flip when bubble.

3. Croissants (4 large):

• Buy frozen butter croissants, bake 180C 15 min till golden flaky like photo. Or buy bakery fresh.

4. Soft Boiled Eggs in Cups (3 like photo):

• Boil water, eggs 6 min 30 sec exactly, ice bath. Peel top, place in egg cups. Yolk runny like photo.

5. Yogurt Granola Bowls (center):

• Greek yogurt 2 cups, granola 1 cup, mixed berries: strawberry sliced, blueberry, raspberry. Top like photo.

6. Fruits:

• Strawberries 10, blueberries 1 cup, green grapes + red grapes bunch, orange slices 4.

7. Spreads Board:

• Jam: raspberry jam 1/2 cup in glass bowl like photo
• Butter: cubed butter 100g
• Honey: honey 1/2 cup with dipper like photo
• Granola extra bowl

8. Drinks:

• Black coffee, orange juice like photo.

ASSEMBLY LIKE PHOTO – THIS IS KEY:

1. Use long wooden board.
2. Back: fruit bowls – grapes center, strawberries left bowl, orange slices behind grapes.
3. Middle row: waffles stacked right, mini pancakes stacked left, croissants far right edge fanned.
4. Front row: egg cups left, yogurt bowl center, granola bowl right.
5. Tiny bowls front: jam, butter, honey with honey spoon.
6. Scatter blueberries, raspberries, thyme sprigs like photo for filling gaps.
7. Add flowers, candles – premium look like photo.

SERVICE:
Serve warm waffles/pancakes last. Everything room temp except eggs hot.

Profit: Cost $15, sell $80 as “Good Morning Luxury Board for 4” – perfect for birthdays, ladies brunch, hotels.

Want costing sheet for the market with exact local prices?

• 2 RECIPES – TOP IS SPAGHETTI BOLOGNESE , BOTTOM IS CHEESY STUFFED RIGATONI . SAME MEAT , 2 PLATES .

TOP – SPAGHETTI BOLOGNESE:
For 2 plates

• Spaghetti 250g, boil salted water 9 min al dente
• Bolognese: beef mince 400g, onion 1 chopped, garlic 3 cloves, tomato paste 2 tbsp, crushed tomato 400g, beef stock 1/2 cup, oregano, salt, pepper, parsley

DO:

1. Pan hot oil, onion garlic 2 min.
2. Add mince high heat, break, brown 5 min till no water.
3. Add paste fry 1 min, then tomatoes + stock, simmer 20 min thick.
4. Toss spaghetti with sauce. Top more sauce mountain like photo. Lift with fork twist for photo.

BOTTOM – STUFFED RIGATONI CHEESE BAKE :
For 2 plates

• Rigatoni big tubes 200g, boil 10 min
• Same bolognese filling 400g but cook drier
• Cheese: mozzarella 150g melted, parmesan 2 tbsp, parsley chopped

DO:

1. Cook rigatoni, drain, oil little.
2. Fill each tube with bolognese meat using small spoon / piping bag – stuff tight like photo.
3. Stack pyramid on plate like photo – 6-8 tubes.
4. Top mozzarella melt torch / oven 200C 5 min till cheesy white like photo.
5. Parsley sprinkle.

SELLING IDEA :
Use 1 sauce, 2 dishes menu:

• “Classic Spaghetti Bolognese – $12”
• “Premium Stuffed Rigatoni Cheese – $15” – dish, that cheese pull sells.

Cost $4, profit double.