Mother’s Day Treats

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Show your mum how much you love her this Mother’s Day and treat her to something delicious.

Whether you’re making breakfast in bed, luxurious lunches, delectable dinners or a sweet treat we have the recipe to put a smile on mum’s face. Alternative, you can send this recipe link to your own offspring, in case they need some hints and tips!

Viva Strawberry & Cinnamon Toasties

The perfect breakfast in bed recipe! Surprise mum this Mother’s Day with this easy yet impressive toastie, which is also delicious made with fruit bread.

Serves 2

Preparation time: 2 minutes

Cooking time: 5 Minutes

You’ll need:

14 Viva strawberries

4 slices of brioche or white bread

1tbsp sugar

40g unsalted butter at room temperature

1 tsp cinnamon

What to do:

Slice the strawberries and add a sprinkle of sugar, crush them a little in a bowl with a fork and set aside, leaving a couple of slices whole to decorate at the end.

Switch on your toastie maker to warm up then butter the brioche with a thin layer of butter. Beat the remaining butter and sugar with the cinnamon.

Put two piece of bread, butter side down, into the toastie maker. Spread the cinnamon butter on the exposed sides then top with slices of strawberry. If lots of juice has come out of the strawberries leave that behind in the bowl.

Put the two remaining pieces of brioche on top, butter side up and close the lid of the toastie maker. Once the toasties are done, remove them from the machine and cut each into two triangles. Leave them for a few minutes to cool a little then serve with the strawberry slices placed over the top.

Tip:

If you don’t have a toastie maker you can toast one side of each slice then spread with the cinnamon butter. Make the sandwich with the toasted bread facing in and turn it in a hot frying pan to brown the outside and warm through.

Recipe by: www.vivastrawberries.com

James Ramsden’s Tenderstem, Bacon & Egg Brunch Salad

 

James says: “I’ve always found that Tenderstem broccoli and eggs go particularly well together. There’s something about the golden yolk oozing over the fresh green shoots that is irresistible.”

Serves: 2

Prep time: 2 minutes

Cooking time: 6-8 minutes

You will need:

1 tsp olive oil

100g smoked lardons

½ tsp Dijon mustard

2 tsp white wine vinegar

4 tsp olive oil

2 hens eggs

200g Tenderstem broccoli

A handful of salad leaves

Parmesan shavings

Salt and pepper

What to do:

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.

Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.

Recipe by: www.tenderstem.co.uk

Pink Lady Apple, Cambozola and Walnut Risotto –

 

The classic flavour combinations of walnuts, apple and blue cheese will be sure to tantalise mum’s taste buds this Mother’s Day.

Cambozola is a combination of camembert and gorgonzola and is a delicate cheese that combines beautifully with the sweet Pink Lady apple. An unusual idea for a risotto, but with the classic flavour combinations of walnuts, apple and blue cheese it will be sure to impress any diner!

 

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

 

You’ll need:

750ml vegetable stock

25g butter

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

300g Arborio risotto rice

1 Pink Lady apple, cored and diced

100g cambozola, diced

50g soft goats cheese

50g grated parmesan cheese

2 tbsp chopped fresh oregano leaves

50g walnuts, toasted and chopped

What to do:

Put the vegetable stock into a saucepan and bring to the boil, keep on a low heat on the hob.

Meanwhile put the butter and oil in a pan and gently cook the onion and garlic for 3-4 minutes until softened. Add the rice and stir to coat in the butter. Add a spoonful of stock and gently cook until the stock is absorbed, stirring occasionally. Keep adding the stock gradually a ladleful at a time until the rice is al dente, this will take about 18 minutes.

Then add the Pink Lady apple, cheeses, oregano and walnuts and put a lid on the pan. Remove from the heat and set aside for 5 minutes. Check seasoning, stir through and serve immediately.

Recipe by: www.pinkladyapples.co.uk

 

Chicken baked with shallots, olives and thyme

 


A little help from dad means that kids can give mum the night off and rustle up this dish for the whole family.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

You’ll need:

4 skinless chicken breast fillets

12 shallots, peeled

4 garlic cloves

16 good quality pitted green olives

2 sprigs fresh thyme

2 tbsp extra virgin olive oil

2 tbsp sherry vinegar

salt and freshly ground black pepper

What to do:

Preheat the oven to 190C/Gas 5.

Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.

Drizzle over the oil and season with salt and pepper.

Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar.

Cook for a further 10 minutes, until the chicken is cooked through. Serve with a green salad or with fresh green vegetables and new potatoes.

Recipe bywww.UKshallot.com

 

Herby Crust Salmon with Fresh Shallot, Tomato and Herb Sauce 

This simple but impressive salmon dish won’t fail to make a mum feel special on Mothers Day, or equally on any day!

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

You’ll need:

150ml olive oil

½ teaspoon coriander seeds, crushed

4-5 shallots, finely sliced into rings

1 garlic clove, lightly crushed but still whole

4 tbsp fresh flat leaf parsley, roughly chopped

2 very ripe tomatoes, peeled, deseeded and finely chopped

4 tbsp roughly chopped fresh flat leaf parsley

1 lemon, zest and juice

 

For the oat crust:

6 tbsp Hamlyns Scottish porridge oats

2 tbsp Hamlyns Scottish medium oatmeal

3 tbsp roughly chopped fresh chives

1 free-range egg

2 tbsp olive oil

4 x 175g salmon fillets

What to do:

Preheat the oven to 220C/425F/Gas 7.

First make the sauce base. Place the olive oil into a small pan over a low heat. Add the coriander seeds, shallots and garlic and cook gently for ten minutes without colouring. Remove the garlic clove from the sauce, then stir in the chopped tomatoes, a good squeeze of lemon juice (keeping some back for drizzling on the salmon) and 2 tbsp of the chopped parsley and set aside while you prepare the salmon.

To make the herb crust, place the oats, oatmeal, chives, the remaining parsley, 1 tablespoon of lemon zest and egg in a food processor and blitz for 20-30 seconds until damp and crumbly-looking.

Next heat the oil in an ovenproof non-stick frying pan over a high heat. Season the salmon fillets and place into the hot pan, skinned side uppermost. Sear the salmon for one minute then turn over. Quickly press the herb mixture on top of the salmon, drizzle with lemon juice, then transfer to the oven and cook for 4-5 minutes (depending on thickness), until the salmon is just cooked through and the crust is golden and crisp.

When cooked remove from the oven and place a salmon steak onto each serving plate, spooning the sauce around. Serve with buttered new potatoes.

Recipe from: www.UKshallot.com

Pink Lady Apple Tart Tatin

Treat your mum to something special this Mother’s Day with this delightfully sweet dessert.

Serves 6

 

You’ll need:

2kg Pink Lady apples
Juice of 2 freshly squeezed lemons
125g unsalted butter, slightly softened
125g caster sugar
20 cloves, crushed
1 nutmeg, finely grated
200g puff pastry

What to do:

Smear the butter over the base and sides of a cold pan and sprinkle over the sugar. Give the pan a shake to even it out, then sprinkle over the cloves and nutmeg.

Roll out the puff pastry in to a disc, about 2cm wider than the rim of the pan, and leave to rest in the fridge on greaseproof paper.

In a bowl, roll the Pink Lady apple halves in the lemon juice and 2 tablespoons of water. Shake off any excess juice, and arrange the pieces in the pan, standing on their sides, in concentric circles, embedding them into the mix. Pack the apples in tightly and put the pan on a fierce heat.

Move the pan around on the flame until a deep, rich caramel colour has developed evenly. This process can take 10 to 20 minutes, depending on the pan and heat.

Leave the pan to cool, and drop the disc of pastry on to the apples, allowing the edge to hang over the sides of the pan. Place the pan in a pre-heated oven (Mark 7, 220 C, 425F) and bake for 15 minutes, or until the pastry is nicely risen. Remove from the oven and rest for a minute. Turn out onto an inverted plate to find a perfect golden circle of apples. Serve warm, with a bit of double cream or vanilla ice cream.

 

Recipe by: www.pinkladyapples.co.uk

 

Viva Strawberry & Almond Traybake 

 

This delicious Strawberry & Almond Tray-bake is quick and simple to make, and would be perfect served with a nice cup of tea on Mothers Day.

Makes 16

Preparation time: 15 minutes

Cooking time: 35-40 minutes

You will need:

200g butter, very soft, plus a little extra for the tin

200g golden caster sugar

100g ground almonds

100g self-raising flour

1 tsp baking powder

4 eggs, beaten

150g Viva Strawberries, cut into chunks

20g flaked almonds

What to do:

Heat the oven to 180C/160C fan/gas 4.

Grease a 18cm x 32cm baking tin and line with greaseproof paper.

Put all the ingredients, apart from the strawberries and flaked almonds, into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon into the baking tray and smooth out into the corners.

Scatter over the strawberry pieces then sprinkle the flaked almonds on top and bake for 35-40 minutes until golden and firm. Allow the cake to cool in the tin then cut into squares. Eat within a couple of days of cooking.

Recipe by: www.vivastrawberries.com

 

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Hello ... I am the Creative Director and Website Editor for Silversurfers and manage all the social media too. I hope you find the features and articles we have shared with you of interest and relevance. Please feel free to comment below and share your thoughts with us ... I hope you enjoy Silversurfers and all that we offer ...

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Kevan Brighting
1st Mar 2013
0
Thanks for voting!
Well ... if your mum is still alive .. then cherish! And feast accordingly. 😀

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