{"id":838373,"date":"2025-04-01T18:11:58","date_gmt":"2025-04-01T23:11:58","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2025\/04\/01\/jacob-leung-shares-how-to-make-weekend-brunch-in-your-own-kitchen-with-these-two-delicious-recipes\/"},"modified":"2025-04-01T18:11:58","modified_gmt":"2025-04-01T23:11:58","slug":"jacob-leung-shares-how-to-make-weekend-brunch-in-your-own-kitchen-with-these-two-delicious-recipes","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2025\/04\/01\/jacob-leung-shares-how-to-make-weekend-brunch-in-your-own-kitchen-with-these-two-delicious-recipes\/","title":{"rendered":"Jacob Leung shares how to make weekend brunch in your own kitchen with these two delicious recipes"},"content":{"rendered":"<p>Recipes <\/p>\n<div id=\"ArticleContent\">\n<p><a data-link-type=\"article-inline\" target=\"_blank\" rel=\"noopener\" href=\"https:\/\/www.instagram.com\/jacobfood\">Jacob Leung<\/a> is a cook, food writer, food stylist and TV presenter.<\/p>\n<p><a data-link-type=\"article-inline\" target=\"_blank\" rel=\"noopener\" href=\"https:\/\/twitter.com\/jacobfood\">Jacob<\/a> is also a cookbook author and has written a book called \u2018Jacob Food\u2019.<\/p>\n<p>Today, <a data-link-type=\"article-inline\" target=\"_blank\" rel=\"noopener\" href=\"https:\/\/www.facebook.com\/JacobLeungFood\/\">Jacob<\/a> will be cooking delicious halloumi salad and spiced pear pudding.<\/p>\n<p><span>Know the news with the 7NEWS app: <a href=\"https:\/\/7news.com.au\/app?utm_source=7NEWS&#038;utm_medium=contextual-link-app&#038;utm_campaign=7news-app\" target=\"_blank\">Download today <img loading=\"lazy\" decoding=\"async\" title=\"recipes\" src=\"http:\/\/7news.com.au\/static\/media\/right-red-arrow.92bca5db.svg\" alt=\"recipes Download today\" height=\"14\" width=\"20\"><\/a><\/span><\/p>\n<p>The <a data-link-type=\"article-inline\" target=\"_blank\" rel=\"noopener\" href=\"https:\/\/gooddaypeople.com\/pages\/koji-caramel\">recipes<\/a> are simple and easy recipes that are like what you would get at a caf\u00e9 but super easy to made at home.<\/p>\n<p>Recipe below:<\/p>\n<p><em><strong>Halloumi salad<\/strong><\/em><\/p>\n<p>Serves: 4EasyTime: 20 minutes<\/p>\n<p>INGREDIENTS:250g haloumi, sliced3 tablespoons extra virgin olive oil1 cup peas, cooked and cooled<\/p>\n<p>1x bunch dutch carrots, peeled<\/p>\n<p>1 Tablespoon of salted caramel\u00bd cup parsley leaves, roughly chopped1 large fennel bulb (about 400g), thinly sliced\u00bd red onion, thinly sliced1 small orange, zest finely grated, juiced \u00bd cup dry roasted almonds, roughly chopped1 lemon, cut into wedges<\/p>\n<p>METHOD:<\/p>\n<ol>\n<li>In an oven on 180c, roast the carrots and caramel for 20 minutes or until cooked. Once cooked, allow to cool.<\/li>\n<li>Preheat a chargrill pan over a medium-high heat. Lightly brush the haloumi slices with 1 tablespoon of the olive oil. Cook on the grill for about 2 minutes each side or until golden char marks appear. Set aside to cool slightly.<\/li>\n<li>Mix the haloumi with the peas, parsley, fennel, red onion, orange zest, roasted carrots, juice and the remaining olive oil. Toss until well combined. Just before serving, top with chopped almonds. Serve with lemon wedges.<\/li>\n<\/ol>\n<p><em><strong>Spiced Pear Pudding<\/strong><\/em><\/p>\n<p>Ingredients <em>(Serves 6)<\/em><\/p>\n<ul>\n<li>100g unsalted butter, melted<\/li>\n<li>\u00bd cup brown sugar<\/li>\n<li>2 eggs<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>1 cup self-raising flour<\/li>\n<li>\u00bd tsp baking powder<\/li>\n<li>\u00bd tsp cinnamon<\/li>\n<li>\u00bc tsp nutmeg<\/li>\n<li>Pinch of salt<\/li>\n<li>\u00bd cup milk<\/li>\n<li>4 small ripe pears, peeled and cored<\/li>\n<li>\u00bc cup almond flakes (optional)<\/li>\n<li>\u00bc cup salted caramel, warmed<\/li>\n<li>Ice-cream<\/li>\n<\/ul>\n<p>Method<\/p>\n<ol>\n<li>Preheat &#038; Prep \u2013 Heat oven to 180\u00b0C (160\u00b0C fan-forced). Grease 6 individual ramekins or a muffin tin.<\/li>\n<li>Make the Batter \u2013 In a mixing bowl, beat together brown sugar, eggs, and vanilla until light and fluffy. Slowly pour in the melted butter, stirring continuously.<\/li>\n<li>Dry Ingredients \u2013 Sift flour, baking powder, cinnamon, nutmeg, and salt into the wet ingredients. Stir gently while adding the milk, mixing until smooth.<\/li>\n<li>Bake \u2013 Spoon batter into prepared ramekins, filling them two thirds full and then add the pear to the ramekin. Bake for 20-25 minutes or until a skewer inserted in the middle comes out clean.<\/li>\n<li>Serve \u2013 Let cool for a few minutes before serving warm with salted caramel and ice-cream.<\/li>\n<\/ol>\n<\/div>\n<p><a href=\"https:\/\/7news.com.au\/sunrise\/cooking\/jacob-leung-shares-how-to-make-weekend-brunch-in-your-own-kitchen-with-these-two-delicious-recipes-c-18152138\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recipes Jacob Leung is a cook, food writer, food stylist and TV presenter. Jacob is also a cookbook author and has written a book called \u2018Jacob Food\u2019. Today, Jacob will be cooking delicious halloumi salad and spiced pear pudding. Know the news with the 7NEWS app: Download today The recipes are simple and easy recipes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":838374,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25444,46274],"tags":[131512],"class_list":{"0":"post-838373","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-jacob","8":"category-leung","9":"tag-popular-recipes"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/838373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=838373"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/838373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/838374"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=838373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=838373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=838373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}