Mother’s Day is a time to show our appreciation to the special women in our life – moms, sisters, daughters, grandmothers, friends.
Why not show them how special they are with some homemade eats and treats to enjoy?
Brunch favourites
One-bowl chocolate velvet cake
INGREDIENTS
- 125 g butter, softened
- 1 cup brown sugar
- ½ cup caster sugar
- 3 eggs
- 2 cups flour
- ⅓ cup cocoa powder
- 1 tsp bicarbonate of soda (baking soda)
- ⅔ cup sour cream
- ½ cup water
- Chocolate glaze
- 90 g dark semi-sweet chocolate, chopped
- 60 g butter, chopped coarsely
- ½ cup icing sugar
- ¼ cup sour cream
INSTRUCTIONS
1
Preheat oven to 180ºC. Grease a deep 23cmx30cm rectangular cake pan or baking dish and line the base and two long sides with baking paper, extending the paper 5cm over the sides.
2
Beat cake ingredients in a large bowl with an electric mixer on low speed until just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour. Spread mixture into pan.
3
Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
For the Chocolate glaze
4
Stir ingredients together in a pot over a low heat until smooth. Cook, stirring, for 2 minutes.
5
Transfer mixture to a small bowl; cool for 10 minutes. Refrigerate for 20 minutes or until glaze is spreadable.
To Serve
6
Spread cold cake with chocolate glaze; stand until set before cutting.
Orange crêpes with caramel sauce and hazelnuts
INGREDIENTS
- PANCAKES
- 100g cake flour
- 60ml (¼ cup) brown sugar
- zest of 1 orange
- 1 large egg
- 1 large egg yolk
- 310ml (1¼ cups) milk
- a pinch of salt
- CARAMEL SAUCE
- 180g castor sugar
- 30ml (2 tbsp) orange flower
- water (optional)
- 125ml (½ cup) water
- 250ml (1 cup) fresh cream, lukewarm
- a splash of Frangelico liqueur (optional)
- 15ml (1 tbsp) melted butter, cooled, plus extra for frying
- 100g hazelnuts, chopped and roasted
INSTRUCTIONS
1
For the pancakes, place all the ingredients in a food processor and blend until smooth. Set aside for 30 minutes to rest.
2
For the caramel sauce, place the sugar, orange flower water, if using, and water in a saucepan over a low heat. Stir until the sugar has dissolved, then stop stirring and leave to boil until golden. Remove from the heat and cool for a few minutes, then stir in the cream and liqueur, if using. Strain it into a jug and keep warm.
3
Stir the melted butter into the pancake mixture. Heat the extra butter in a small pan over a medium-high heat. Pour a spoonful of the batter into the pan and swirl to coat the base. Cook until bubbles appear on the surface, about 1 – 2 minutes, then flip and cook for a further 20 – 30 seconds. Repeat with the remaining batter.
4
Serve with the caramel sauce and hazelnuts.
Cheesecake crumpets
High tea treats
Raspberry layered naked cake
INGREDIENTS
CAKE
- 500 g unsalted butter
- 3 tsp vanilla essence
- 3 cups caster sugar
- 12 eggs
- ⅔ cup milk
- 4½ cups self-raising flour
- 125 g fresh raspberries
RASPBERRY BUTTERCREAM
- 1¼ cups fresh raspberries
- 500 g unsalted butter, softened
- 6 cups icing sugar
- 1 tsp rosewater
METHOD
CAKE
PREHEAT oven to 180°C. Grease two deep 20cm round cake pans and two deep 15cm round cake pans; line bases of pans with baking paper.
BEAT butter, essence and sugar in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Add milk and sifted flour, in two batches; beat on low speed until mixture is smooth.
DIVIDE mixture evenly into pans (about two-thirds full); bake small cakes about 45 minutes and larger cakes for about 1 hour. Leave cakes in pans for 5 minutes; turn top-side up onto baking-paper-covered wire racks to cool.
RASPBERRY BUTTERCREAM
BLEND or process raspberries until pureed. Push mixture through a sieve into a bowl; discard seeds. You need ½ cup raspberry puree.
BEAT butter in a large bowl with an electric mixer until as white as possible; beat in sifted icing sugar, ½ cup at a time, until combined. Stir in puree and rosewater until well combined.
TO ASSEMBLE
TRIM cakes; split cakes in half. Secure one large cake layer to a 30cm round wooden cake board with a little of the butter cream. Top with remaining large cake layers, using about two-thirds of the buttercream between layers.
SECURE a smaller cake to a 15cm round wooden cake board; top with two more small cake layers (reserve other cake layer for another use), using remaining butter cream between layers.
PUSH 3 trimmed bamboo skewers into the centre area of the large cake to support the next cake tier. Secure a small cake on top of a large cake using a little more butter cream.
WRAP floral wire around stems of blossoms and berries, then wrap wire with florist’s tape. Lay berries and blossoms on and around the cake.
Top with a final bread slice. Repeat with remaining ingredients to make a second stack.
Sparkling wine buttercream tart with figs and flowers
INGREDIENTS
- SWEET BISCUIT PASTRY
- 500g cake flour
- 120g icing sugar, sifted
- 240g salted butter, cubed
- 6 large egg yolks
- SPARKLING BUTTERCREAM
- 4 large egg whites, at room temperature
- 550g (2½ cups) white sugar
- 180ml (¾ cup) sparkling wine
- 450g unsalted butter, at room temperature
- 5ml (1 tsp) vanilla extract
- small fresh figs, to decorate
- edible flowers, to decorate
INSTRUCTIONS
1
For the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the 240g salted butter and process until the mixture resembles fine breadcrumbs. Add the 6 egg yolks and process until the dough just comes together. Tip out onto a lightly-floured work surface, and bring the pastry together with the heel of your hand. Divide into 2 discs, then wrap in cling film and refrigerate for 1 hour, to rest.
2
Preheat the oven to 180°C (160°C if you’re using a fan-forced oven). Grease 2 large baking sheets and set aside. On a lightly-floured surface, working with one disc of pastry at a time, roll the pastry out onto a large sheet of baking paper, 0,5cm thick, then cut each into a medium-sized heart, 12cm wide. Cut out the centre of each heart so you’re left with heart “frames” of 2cm borders. Bake these heart frames in the preheated oven for 10 – 12 minutes or until the edges start turning golden brown. Allow to cool completely.
3
Place the egg whites in the scrupulously clean and dry bowl of an electric mixer fitted with the whisk attachment. Combine the sugar and sparkling wine in a medium-sized pot and stir over medium heat, about 5 minutes, until the sugar dissolves completely. Increase the heat and bring the syrup to a boil. Stop stirring and attach a sugar thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 115°C (final desired temperature). As soon as the sugar syrup hits 110°C, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 115° C. With the mixer running, add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Increase the whipping speed to high and continue to whip until the mixture reaches stiff peaks and the bowl is no longer warm to the touch. The meringue should be smooth and glossy. With the mixer still running, gradually add the 450g unsalted room-temperature butter in chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. Beat in the vanilla until combined. Place the buttercream in a piping bag with a straight nozzle.
4
To assemble the tart, pipe blobs of buttercream on the first pastry heart to cover the surface area, then top with the second pastry heart. Repeat with the remaining two pastry layers so you have 4 layers in total. Decorate the top with more buttercream, then arrange quartered fresh figs and edible flowers on top. Serve immediately.
Salted caramel, chocolate and peanut butter tartlets
INGREDIENTS
- SHORTCRUST PASTRY
- 225g (1. cups) cake flour
- 50g icing sugar, sifted
- pinch salt
- 110g chilled butter, cubed
- 15ml (1 tbsp) cold water
- SALTED CARAMEL
- 100g sugar
- 60ml (1/4 cup) water
- 15ml (1 tbsp) butter, at room temperature
- 2,5ml (1/2 tsp) sea salt flakes
- 30ml (2 tbsp) fresh cream
- 5ml (1 tsp) vanilla extract
- CHOCOLATE GANACHE
- 80ml (⅓ cup) fresh cream
- 100g dark chocolate
- 230g (3/4 cup) smooth peanut butter
- 2 x 55g Bar-One chocolate, roughly chopped
- sea salt flakes, to garnish
INSTRUCTIONS
1
For the shortcrust pastry, preheat the oven to 180˚C. Grease and line the bases of 7 loose-bottomed tartlet tins with a diameter of 9,5cm each. Set aside until needed. In the bowl of a food processor or a large mixing bowl, place the flour, icing sugar, salt and 110g chilled, cubed butter. Blitz the mixture (or rub the butter into the mixture with your fingertips if using a bowl) until a breadcrumb- like consistency is achieved.
2
Add the 15ml (1 tbsp) cold water and knead the dough until it comes together. Wrap in cling film and chill in the fridge, about 15 minutes.
3
For the salted caramel, place the sugar and 60ml (1/4 cup) water in a medium saucepan over low heat. Stir until the sugar is dissolved. Place a sugar thermometer in the saucepan and increase the heat to high. Bring to a boil and continue to boil, about 10 – 15 minutes, without stirring, until the temperature reaches 110°C on the sugar thermometer and the mixture is a deep caramel colour.
4
Remove from heat and, working quickly, add the 15ml (1 tbsp) room-temperature butter, the salt and 30ml (2 tbsp) fresh cream, whisking to combine. Return to the heat and cook for a further 2 minutes or until slightly thickened. Remove from heat, stir in the vanilla extract and cool completely in the saucepan.
5
For the chocolate ganache, heat the 80ml (⅓ cup) fresh cream in a saucepan over medium heat until hot but not boiling. Roughly chop the dark chocolate and place in a medium mixing bowl. Pour the hot cream over the chocolate, and stir until the chocolate is melted and thoroughly combined with the cream. Set aside until needed.
6
Returning to the pastry, roll out the dough on a lightly floured surface to a thickness of 0,5cm. Using a 10cmdiameter cookie cutter, cut out 7 discs. Press each pastry disc into a greased tartlet tin, and chill in the fridge, 15 minutes. Remove from the fridge and prick the pastry bases all over with a fork. Line each base with baking paper and baking beans or uncooked rice. Blind-bake in the preheated oven, 15 – 20 minutes. Take out of the oven, remove the baking paper and beans, then return to the oven and bake, about 7 minutes or until lightly golden. Remove from oven and allow the tartlet bases to cool completely in the tins.
7
Spread a tablespoonful of peanut butter over each tartlet base and sprinkle the chopped Bar-One chocolate over. Spoon 30ml (2 tbsp) of salted caramel over, spreading as you go. Finish with 30ml (2 tbsp) chocolate ganache spread over each tartlet. Chill in the fridge for 20 minutes or overnight until ready to serve.
8
Scatter sea salt flakes over the tartlets just before serving them.
Lunch treats
Pea, mint and feta fritters
INGREDIENTS
- 100g cake flour
- 5ml (1 tsp) baking powder
- 1 large egg
- 150ml milk
- 125ml (½ cup) frozen peas
- 100g feta cheese, crumbled
- 15ml (1 tbsp) fresh herbs (chives, dill, mint), chopped
- 3 spring onions, chopped
- 2,5ml (½ tsp) dried chilli flakes
- sea salt and freshly ground black pepper, to taste
- olive oil, for frying
- fresh mint, to serve
- feta, crumbled, to serve
- fresh red chilli, sliced, to serve
INSTRUCTIONS
1
Combine the flour, baking powder, egg and milk in a large bowl to form a batter.
2
Stir in the peas, feta, herbs, spring onions, chilli flakes and seasoning.
3
Heat a large non-stick frying pan over medium-high heat and add the olive oil. Drop spoonfuls of batter into the pan and cook until golden and cooked through, about 2 – 3 minutes on each side.
4
Remove from the pan and drain on paper towel. Serve with extra mint, feta and fresh chilli.
Cauliflower pakoras
INGREDIENTS
- 150g (1¼ cups) cake flour
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 2,5ml (½ tsp) dried chilli flakes
- 5ml (1 tsp) ground turmeric
- 1 large egg
- 250ml (1 cup) water
- sea salt and freshly ground black pepper, to taste
- 300g cauliflower, trimmed, cut into florets
- vegetable oil, for frying
- fresh mint leaves, to serve
- fresh lime wedges, to serve
- cream cheese dip, to serve
INSTRUCTIONS
1
Combine the cake flour, spices, egg and water in a large bowl and mix well. Season, cover with plastic wrap and refrigerate for 30 minutes.
2
Cook the cauliflower in salted boiling water until tender but still retaining a bite, about 4 – 5 minutes. Drain and set aside.
3
Remove the batter from the fridge and coat the cauliflower in the mixture.
4
Heat the oil in a large saucepan and fry batches of the cauliflower until golden. Remove with a slotted spoon and drain on paper towel.
5
Season the cauliflower with plenty of sea salt flakes and serve with fresh mint, lime wedges and a creamy dip.
French toast stacks
INGREDIENTS
- 6 slices Sasko Premium White Bread, crusts removed
- 12 thin slices mature Cheddar
- 6 cooked, crispy bacon rashers
- 2 tomatoes, sliced
- sea salt and freshly ground black pepper, to taste
- 2 eggs, beaten
- 15ml (1 tbsp) olive oil
- fresh rocket, to serve
- baby tomatoes, to serve
INSTRUCTIONS
1
Place one slice of bread on a clean work surface.
2
Add two slices of cheese, top with another slice of bread, followed by a slice of bacon, another slice of bread, a layer of tomato and seasoning.
3
Top with a final bread slice. Repeat with remaining ingredients to make a second stack.
4
Dip the entire sandwich in beaten egg. Heat the oil in a large non-stick frying pan over high heat and fry on all sides until golden, 1 – 2 minutes. 5 Serve with plenty of fresh rocket and baby tomatoes.