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Mother’s Day menu planner

Spoil Mum this Mother's Day with these simple yet impressive menu ideas, from breakfast through til dinner.

Mother’s Day menu planner

Spoil Mum this Mother’s Day with these simple yet impressive menu ideas, from breakfast through til dinner.

BREAKFAST:

BIRCHER MUESLI WITH MIXED FRESH BERRIES

Treat your mum to a fresh and healthy breakfast in bed with our recipe for bircher muesli served with fresh berries, grapefruit and fruit tea.

Serves 2

1 cup organic rolled oats

1/2 cup bran

½ cup sultanas

1/4 cup raw almonds, roughly chopped

1 cup unsweetened

(no added sugar) apple juice

11/2 cups honey-flavoured

natural yoghurt

1 small green apple, core removed, grated

fresh raspberries, to serve

1 ruby or pink grapefruit, halved

fresh strawberries, to serve

fruit-flavoured tea, to serve

1. Combine oats, bran, sultanas, almonds, apple juice, yoghurt and apple in a bowl. Cover and refrigerate for at least 2 hours, preferably overnight. Spoon muesli into serving bowls. Top with fresh raspberries.

2. Place grapefruit halves onto a serving plate. Serve breakfast with fresh strawberries on the side and a small teapot of fruit tea.

LUNCH:

DEVILLED EGGS AND RIBBON SANDWICHES

Devilled eggs

Makes 24

12 organic free-range eggs

1/3 cup whole-egg mayonnaise

2 tsp curry powder

2 tbsp chives, finely chopped

white pepper

sea salt flakes

1 Place eggs in a heavy-based saucepan. Cover with cold salted water; bring to the boil over a medium-high heat, stirring gently (this will centre the yolk). Reduce heat to medium and simmer for 10 minutes. Drain and run cold water over eggs. Stand for 10 minutes to cool. Remove shells.

2 Cut eggs in half, lengthways. Scoop yolk from eggs into a bowl and mash. Add mayonnaise, curry powder and chives. Season with salt and pepper. Stir until well combined. Spoon mixture into a piping bag fitted with a star nozzle. Pipe mixture into eggs. Sprinkle with sea salt. Serve.

Ribbon sandwiches

Makes 24

2 chicken breast fillets

1 lemon, sliced

1/3 cup whole-egg mayonnaise

white pepper

8 slices white bread

8 slices wholemeal bread

125g butter, softened

1 cup flaked almonds, toasted

6 lettuce leaves (butter or iceberg), finely shredded

1 Place chicken and lemon in a deep frying pan. Cover with water and place over medium heat. Bring to a simmer; cook for 10 minutes or until chicken is cooked through. Remove chicken and set aside to cool. Finely chop chicken and place in a bowl. Add mayonnaise. Season with salt and white pepper. Stir to combine.

2 Place a slice of white bread and wholemeal bread on a flat surface. Spread with butter. Top white bread with almonds, chicken mixture and lettuce. Sandwich with wholemeal bread. Trim crusts. Cut into 3 sandwiches. Repeat with remaining ingredients. Serve.

AFTERNOON TEA:

STRAWBERRY SHORTCAKE

Makes about 7 biscuit sandwiches

125g butter, at room temperature

1/3 cup caster sugar

1 tsp vanilla extract

1 cup plain flour

1/3 cup rice flour

1 eggwhite, whisked

2 tbsp white sugar

300ml pure cream

2 tbsp icing sugar

2 50g punnet strawberries, hulled, thinly sliced

Preheat oven to 160°C. Line 2 large baking trays with baking paper. Using an electric beater, beat butter, sugar and vanilla until light and creamy. Sift flour and rice flour over butter mixture and stir until well combined. Turn mixture onto a lightly floured surface and gently knead until mixture comes together.

Roll dough out between 2 sheets of baking paper until 3mm thick. Using a 7cm fluted biscuit cutter, cut 14 rounds from dough. Transfer rounds to prepared baking trays. Brush with eggwhite and sprinkle 

with sugar. Bake for 15-20 minutes or until lightly golden and firm. Transfer to a wire rack to cool.

Whip cream and icing sugar until soft peaks begin to form. Place half the biscuits onto a flat surface. Top each biscuit with strawberry slices and a dollop of whipped cream. Cover cream with remaining biscuits, sugar-side up. Serve. 

DINNER:

PEAR AND RICOTTA RAVIOLI WITH BLUE CHEESE SAUCE

For an quick ravioli meal, use wonton wrappers. Stuff each individual parcel with a pear and ricotta mixture then boil quickly in salted water.

Serves 4

1 tbsp olive oil

2 small pears, peeled,

core removed, finely diced

½ cup fresh ricotta

2 tbsp pure cream

2 tbsp toasted walnuts, finely chopped

270g packet wonton wrappers

1 egg, whisked

150g light creamy blue-vein cheese

(such as Castello)

½ cup pure cream (extra)

½ cup toasted walnuts,

roughly chopped (extra, to serve)

1 Heat oil in a frying pan over medium heat. Add pear and cook for 3-4 minutes or until light golden and tender. Transfer to a bowl. Cool. Refrigerate until cold.

2 Line a baking tray with plastic film. Combine pear, ricotta, cream and walnuts in a bowl. Season with salt and pepper. Place 3 wonton wrappers on a flat surface. Place 1 tbsp of pear mixture on the centre of each wonton. Brush edges with egg wash. Place another wrapper over filling, sealing edges. Place on prepared baking tray. Cover with plastic film. Repeat with remaining wontons

3 Bring a large saucepan of salted water to the boil. When water reaches a rolling boil, add 4 ravioli and cook for 3 minutes or until ravioli float to the top and are cooked through. Transfer to a large plate. Cook remaining ravioli in batches.

4 Heat extra cream in a saucepan

over medium heat. Add cheese. Stir until melted. Place ravioli on serving plates. Spoon over sauce and sprinkle with extra walnuts. Serve.

DESSERT:

CHOCOLATE PEARS IN FILO SKIRTS WITH CARAMEL CUSTARD

Serves 4

4 pears

80g dark chocolate, roughly chopped

2 tbsp roasted hazelnuts, roughly chopped

40g butter

4 sheets filo pastry

20g butter (extra)

1 tbsp golden syrup

caramel custard, to serve

1 Preheat oven to 180C. Line a baking tray with baking paper. Using an apple corer, remove core from the base of each pear, leaving stalk intact. Combine chocolate and hazelnuts in a small bowl. Spoon chocolate mixture into pear cavities.

2 Melt butter in a small saucepan over low heat. Put 1 sheet of pastry on a flat surface. Brush butter over pastry. Fold pastry in 3, short edge to short edge. Trim 5cm from edge. Put a pear in the centre of pastry square and lift edges up around pear. Repeat with remaining pears and pastry.

3 Place pears on baking tray. Combine butter (extra) and golden syrup in a saucepan over low heat. When melted, drizzle over each pear. Bake for 20–25 minutes or until pear is tender and pastry is golden. Serve with caramel custard.

CARAMEL CUSTARD

1 Heat 300ml pure cream and one teaspoon of vanilla extract in a small saucepan over medium heat. When small bubbles begin to form around the edge of the saucepan, remove from heat.

2 Whisk 3 egg yolks and 1/3 cup brown sugar in a bowl. Slowly add hot cream in a steady stream to egg mixture, whisking constantly. Return mixture to saucepan. Stir with a wooden spoon over medium-low heat for 20 minutes or until custard is thick enough to coat the back of the spoon. (Test by lifting the spoon out of the custard and drawing your finger through the mixture on the spoon. The custard is ready if a line forms.) Don’t allow custard to boil or it will curdle.

3 Serve warm. Alternatively, cover custard with plastic wrap to prevent a skin forming and serve at room temperature.

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