What better way to spoil your mum this Mother’s Day than with a delicious treat of a recipe from our very own resident blogger Mimi! No mum should be cooking for herself this on her special day of the year and it’s easy to cook - over to you Mimi…
A Mother’s Day cocktail to kick off the day with.
Line up 4 champagne flutes and pour a tablespoon of Grand Marnier into the bottom of each one. Divide 300ml of champagne or Prosecco between them and then use 125ml fresh orange juice to top up the glasses (about 2tbsp per glass). Serve decorated with half a squeezed kumquat or a physalis.
Salmon & Spinach Baked Eggs
A breakfast idea.
4 tbsp double cream
Pinch of nutmeg
Squeeze of fresh lemon juice
200g flaked hot smoked salmon
Parmesan cheese, grated
Preheat oven to 200 degrees.
Grease 4 x ovenproof ramekin dishes with butter. Wilt the spinach in a pan for 2-3 mins with a splash of water then drain and squeeze out any excess liquid. Place spinach in a bowl and season with S&P. Add 4 tbsp double cream, nutmeg, lemon juice and 200g flaked smoked salmon. Mix together and divide equally between the rankins. Crack an egg on top of each ramekin and top with another small drizzle of double cream, nutmeg and some Parmesan cheese. Bake for 10-15 mins until the eggs are cooked to your liking ❤️
Roast Asian Salmon
1 x fresh salmon fillet (weighing 2-2.5lbs )
For the sauce:
75ml fish sauce
75ml white wine
1 garlic clove, crushed
2tsp freshly grated ginger
1tbsp brown sugar
Juice of 1 lime
1 handful chopped coriander
Preheat oven to 200 degrees.
Place fish, skin-side down, on an oiled piece of foil on a baking tray. Fold up the edges slightly to make a wall around the fish and season with S&P.
Mix together the fish sauce, wine, garlic, ginger and sugar in a saucepan and boil for about 5 mins or until slightly thickened. Pour half the sauce over the salmon and cook in the oven for about 20 mins or until the salmon is cooked.
When the fish cooked transfer to a serving plate. Add the lime juice and coriander to the remaining sauce and spoon over the salmon. Serve with rice or noodles
Cheesy Scrambled Egg Filled Croissants
4 x fresh croissants
100g grated cheese
Handful of freshly snipped chives
Splash of milk
In a bowl mix together the eggs, cheese, chives and milk. Melt some butter in a saucepan and add the egg mixture and cook until softly scrambled stirring continuously … warm the croissants in the oven then slice in half and fill each one with the cheesy scrambled eggs! Enjoy with a delicious cup of freshly brewed coffee xx
Date, toffee and cardamom cake
165g dates, chopped into small pieces
180g caster sugar
Half tsp bicarbonate of soda
1 tsp vanilla essence
120g natural yoghurt
200g SR flour
6 cardamom seeds, finely ground in a pestle & mortar
40g dark brown sugar
6 cardamom pods, seeds ground
100ml double cream
300ml double cream
2 tbsp caster sugar
Preheat oven to 180 degrees
Put dates and 200ml boiling water and leave to soak for 10 mins until mushy and thick. Set aside to cool a little. Cream together the butter and sugar until pale, add the remaining cake ingredients and stir well to combine everything. Pour into 2 x 20cm greased and lined cake tins and bake for about 20 mins until golden and well risen.
Take out of oven and cook in the tins for 10 mins then turn out onto a wire tray and cook completely …
Make the toffee sauce: heat the butter and sugar until the sugar has dissolved then bubble for 1 min until darker in colour. Stir in the cream and cardamom seeds and bubble again for 15mins. Set aside to cool…
Once everything has cooled down whisk the double cream and caster sugar together until soft peaks appear, spread the cream filling onto one of the sponges and then put the 2nd sponge on top and spread over the toffee sauce.
Indulge yourself with a huge slice!!!