Here is a collection of the recipes especially for Mothers Day 2019.
COCONUT OR SPRINKLE TOPPED
CHOCOLATE DIPPED STRAWBERRIES
Equipment -
Glass bowl for melting
Slow cooker
Wooden spoon
Spatula
5” bowls for ingredients
skewers
Paper towel
Wipes
Marking Pens
Baking Paper
Ingredients -
Strawberries (aim for 4 per child)
Milk Chocolate
Shredded coconut
Sprinkles
Directions -
Melt chocolate in glass bowl in microwave
Keep warm in slow cooker on “warm” setting.
Write your name on a piece of baking paper.
Skewer each strawberry then carefully dip the strawberry into the chocolate.
Hold over the chocolate bowl until all the chocolate stops dripping from the strawberry, turning the strawberry slowly.
Once it’s finished dripping, dip the strawberry into the coconut or the sprinkles.
Place on baking paper.
Once you’ve finished all the strawberries, place your completed items in the cool room to chill.
Delicious Fruity Breakfast Treat
Clafoutis
Equipment -
Mixing bowls
Whisks
Measuring sets inc spoons
Glass bowls for melted butter
Grater for lemon zest
Aluminium tart tins or large tart dish that can be cut into wedges.
Ingredients -
1/2 cup (100 g.) sugar
3 large eggs
1/2 cup (100 g.) sugar
1/8 teaspoon salt
1/2 cup (70 g) plain flour
2 tablespoons (28 g) unsalted butter, melted and slightly cooled
1 cup (240 ml) whole milk
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract
Finely grated zest of 1/2 lemon , optional
2 cups pitted cherries, berries, or other fruit
Icing sugar , for garnish
Directions -
Preheat the oven to 180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.
Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.
DELICIOUS FRENCH COOKIES
MADELEINES
Equipment -
Madeleine trays
Measuring cups
Grater
Mixing bowls
Hand electric beater
Metal spoons for folding.
Wire racks
Sifter or sieve for dusting.
Ingredients -
3 eggs
1/2 cup caster sugar
1 lemon, rind only, finely grated
1 large lime, rind only, finely grated
3/4 cup plain flour
1/4 teaspoon baking powder
60g unsalted butter, melted and cooled
icing sugar, to dust
Directions -
Preheat oven to 200°C. Grease a 20-hole madeleine baking pan. Place eggs, sugar, lemon rind and lime rind into bowl. Using an electric hand beater, beat mixture until thick, pale and doubled in volume. Gently fold in flour, baking powder and butter using a metal spoon.
Place tablespoons of mixture into prepared madeleine moulds. Bake for 15-20 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Cool on a wire rack. Dust with icing sugar and serve with coffee.
YUMMY MUMMY SCONES
SCONES
Equipment -
Silver bowl
Measuring sets
Pallet knife or wooden spoons
Baking paper / markers
Round cutter shapes
Baking tray
Tea towel to keep scones warm at the end until serving.
Ingredients -
3 1/2 cups (525g) self-raising flour
1 cup (250ml) lemonade
3/4 cup (185ml) buttermilk
Jam, to serve
Directions -
Preheat oven to 220°C and grease a 23cm (base measurement) square cake pan. Place the flour in a large bowl and make a well in the centre. Add the lemonade and buttermilk, then use a flat-bladed knife to stir until a soft, sticky dough forms.
Turn the dough onto a lightly floured surface and gently knead until just smooth.
Press into a 3cm-thick disc. Use a lightly floured 6cm round cutter to cut 16 discs from the dough, re-shaping the dough if necessary. Arrange the scones, side-by-side, in the prepared pan.
Tip 1. – The less that you knead, the fluffier the dough. The more that you knead, the stronger the gluten is developed in the flour.
Tip 2. – Wrap the scones in a dry clean tea towel once you have taken them out of the oven. This prevents them drying out, and keeps the steam up to them.
Serve with Whipped cream and jam, or try the Chantilly Cream recipe below.
EASY PEASY, LOTS OF FUN TO MAKE…
CHANTILLY CREAM
Equipment -
Measuring cups – 1/4
Disposable spoons
Whisks / or hand mixer
Mixing bowls - medium
Ingredients -
¼ cup thickened cream
Drop vanilla extract
1 tsp icing sugar
Directions -
Combine thickened cream, vanilla extract and icing sugar in the bowl.
Whisk the cream until it forms firm peaks.
Each family to measure out ¼ cup for each member of their group. E.g. If you group has 3 members, simply x 3 = ¾ cup cream.
Cucumber, Tomato, Feta…
Healthy Skewers
Equipment -
Chopping boards
Knives
skewers
Ingredients -
5mm-thick slices of feta cheese
1 small Lebanese cucumber cut lengthways into 5mm-thick slices
8 cherry tomatoes
bought hummus, to serve
Directions -
Use a knife to cut 4 shapes from feta.
Cut rounds from the cucumber.
Alternately thread 2 cherry tomatoes, 2 cucumber shapes and 1 feta onto 1 bamboo skewer.
Repeat with 6 more cherry tomatoes and the remaining cucumber shapes and cheddar shapes. Serve with bought hummus or dip.
Cucumber & Chicken
Tea Sandwiches
Equipment -
Chopping boards
Knives for cutting and spreading
Serving plate.
Ingredients -
Shredded chicken
Mayonnaise
Cucumber strips
Salt and Pepper
Directions -
Spread each sandwich with butter or mayonnaise.
Cut off the crusts of the sandwiches with a straight edged knife.
Slice the cucumber into thin slices.
Place chicken onto the sandwich.
Top with cucumber slices, then sprinkle with sat and pepper.
Slice the sandwich into 3 slices.
Place onto your family’s plate.