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There's no better day to chill and zone out than Sunday. No matter if you had the wildest Saturday night ever or are just casually waiting for Monday, a good brunch and some even better tunes can set your mood just right. Enjoy this week's playlist with handpicked tracks by B. Lewis, Swum, Pham and more, as well as a brunch recipe.


250g less-carbs penne rigate no. 2 pasta (Vetta brand)

2 bunches asparagus, woody ends trimmed, cut into 3 diagonally

1 x 100g pkt light shaved ham (Primo brand), coarsely chopped

1 garlic clove, crushed

100g reduced-fat fresh ricotta

55g (1/2 cup) light shredded mozzarella

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Freshly ground black pepper

1 x 375ml can light & creamy evaporated milk

4 eggs, lightly whisked

Baby rocket leaves, to serve


Step 1
Preheat oven to 200C. Cook pasta in a saucepan of salted boiling water following packet instructions or until al dente. Add asparagus in the last minute of cooking. Drain. Return to pan.

Step 2
Add the ham, garlic, half the ricotta and half the mozzarella. Season with pepper and gently toss to combine. Spoon mixture into a square 20cm (base measurement) ovenproof dish.

Step 3
Whisk together the evaporated milk and egg in a jug and pour over pasta mixture. Top with the remaining ricotta and mozzarella. Cover with non-stick baking paper and bake in preheated oven for 15 minutes. Uncover and cook for a further 10 minutes or until golden brown and just set. Remove from oven and set aside for 5 minutes to set.

Step 4
Cut pasta bake into squares. Serve immediately with baby rocket leaves.

Photo courtesy Ian Wallace

Recipe courtesy Amanda Kelly


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