A Pink Brunch for a good cause

A Pink Brunch for a good cause

For those of you who follow me here or on Instagram, you probably would have realised by now that I’m an ambassador for Kitchenaid. They’re an incredible company I’m proud to support and work with. Their products are exceptional and their generosity moves me. Not only have they helped me to become the best cook I can be by providing me with products I would have once upon a time only dreamt of owning, but they recently explained to me their Involvement with a fantastic cause: Le Cancer du Sein, Parlons-en !.

Le Cancer du Sein, Parlons-en ! is an association created by the Estée Lauder group and Marie Claire. For the last 25 years, this association has been supporting women by raising both, breast cancer awareness, and funds to support leading breast cancer research. Each year, during the month of October, the association aims to open a dialogue to provide women with essential information, such as the importance of screenings and early detection (you can find out more about this here). This month is known as October Rose, and seeing as 1 in 8 women are at risking of developing breast cancer, October Rose’s message is one we should all be sharing.

Last Wednesday night, I was invited by Kitchenaid to the October Rose awards ceremony. It was an exclusive event that I was thrilled (and if I’m honest, a little nervous) to attend. The night started with the awards ceremony where the association awarded €360,000 to six different researchers. Hearing about the various ways in which these researchers have contributed to improving the lives of woman with breast cancer was so touching. One award winner had found a way to use dogs to detect breast cancer, a technique which may revolutionise breast cancer detection in countries where mammograms are hard to come by; Another, found a way of regrowing breast tissue after extensive surgery. I won’t go into detail about each award winner, but I can assure you that hearing about the latest research and technologies has made me feel as if this is a battle that we will one day win. The night ended in the most magical way possible, with the illumination of the Eiffel tower in pink. It shimmered away to the tune of the music and I watched it in amazement thinking how lucky I am to have been invited alone to this very special event.

A Pink Brunch for a good cause

For the last 15 years, Kitchenaid has been a proud supporter of the association, Le Cancer du Sein, Parlons-en ! Throughout the year Kitchenaid contributes to different Prix Ruban Rose through the sales of their exclusive Raspberry Sorbet Mixer and Pink Polkadot ceramic bowl. The stunning pink mixer (the one in my photos) is sold at €699 and €50 is donated to the association, and the polka dot bowl (also in my photos) is sold for €105, and €10 of this is donated. If you’re in the market for a Kitchenaid, this may just give you the push you need.

To celebrate the 25th anniversary of Le Cancer du Sein, Parlons-en ! and Kitchenaid’s 15 years of support, I’ve created for you a very special pink brunch. For us Australian girls, brunch is a time we often come together to talk about everything and anything. I really encourage you to recreate this brunch for your closest friends and open a dialogue. Talk about the importance of screening, inform each other on what it is you know about breast cancer. This shouldn’t be a taboo topic, it needs to be talked about and what better way to do so than over a delicious pink brunch.

BUT, before I let you discover the recipe, make sure you scroll to the bottom of the page, there is one very special surprise awaiting you!!

A Pink Brunch for a good cause

Raspberry Cheesecake Breakfast Rolls

Makes 6

The brioche

  • 2 tsp of instant yeast
  • 125ml of warm milk
  • 25g of sugar
  • 45g of melted butter
  • A pinch of salt
  • 200g of flour

The Crumble

  • 100g of flour
  • 100g of butter
  • 100g of brown sugar

The Cheesecake Filling

  • 170g of cream cheese
  • 4tbsp of icing sugar
  • 2 egg yolks
  • ½ tsp of corn flour
  • 1 vanilla seed pod, seeds scraped

In the bowl of your mixer, combine the warm milk, yeast, melted butter and sugar. Add the flour and salt, and using the dough hook attachment, knead the dough on medium speed for 5 minutes.  Remove the bowl from the mixer and cover it with a clean tea towel. Place the bowl somewhere warm and allow it to rise for an hour or until it has doubled in size.

Meanwhile make the crumble topping by rubbing the ingredients together between your fingers until it becomes the texture of wet sand.

To prepare the cheesecake filing, mix together all the ingredients, except the raspberries until smooth. Set aside.

Once the dough has doubled in size, tip it onto a clean floured surface. Roll the dough into a 24cm by 24cm square and spread the cheesecake filling on top. Sprinkle over the raspberries (save a few to place on top after), roll it into a log and slice it into 6 equal pieces. Place the slices into a greased muffin tin.

Preheat the oven to 170°C. Sprinkle the crumble and leftover raspberries on top of each roll. Bake for 20mins or until golden and risen.

A Pink Brunch for a good cause

Strawberry and Vanilla Smoothie bowl

For 2 bowls

  • 2 bananas, sliced and frozen
  • 400g of strawberries
  • 1 vanilla bean, seeds scraped
  • ½ tonka bean, grated
  • 150ml of almond milk
  • Fruit to decorate

Blend together all the ingredients until smooth. Pour into bowls and decorate with fruit.

Raspberry Panna Cotta with Fresh Fruit and Granola

  • 250g of fresh or frozen raspberries
  • 4 gold strength gelatine leaves
  • 400ml of cream
  • 70g of sugar

To assemble

  • Some fruit
  • Granola

Place the gelatine in a bowl of cold water. Set aside.

Blend the raspberries into a smooth purée and pass through a sieve to remove the seeds. Set the purée aside and allow it to come to room temperature.

Heat the cream in a small saucepan over medium heat. Once it starts to boil, remove from the heat and all the gelatine. Allow to cool for 10 minutes then add the raspberry purée.

Pour into 4 panna cotta moulds or plastic cups and place in the fridge for 4 hours to set.

To assemble

Demould the panna cottas and place one in the middle of each plate. Decorate with fruit and granola.

A Pink Brunch for a good cause

A Pink Brunch for a good cause

A Pink Brunch for a good cause

It’s competition time!!  I’m so excited to be giving away this Kitchenaid Raspberry Sorbet Mixer and one of a kind bowl!! For your chance to win, subscribe to my blog and leave a comment at the bottom of this post. If you want to double your chances, head over to my Instagram and re-enter the competition there. The winner will be announced on Instagram Monday the 16th of October. Good luck!!

A Pink Brunch for a good cause

A Pink Brunch for a good cause

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