What do you have planned for Mother’s Day? We love a beautifully set table with fresh blooms, gorgeous table linen and simple shared plates of delicious food.
MARIKA (STANDING) & ILANA WITH MUM, MAUREEN
Our mum is a real foodie and she has passed this passion on to us but often we call her for old tried and tested recipes and new ones she’s discovered.For our Mother’s Day Edit photo shoot we cooked up some of our favourite brunch recipe ideas and thought we needed to share with you in case you needed some inspiration if you’re entertaining this Sunday.
MINI FLOURLESS ORANGE CAKESCAKES
1 Large orange, washed and cleaned
140 g almond meal
1/2 cup + 2 tbsp castor sugar
2 large eggs
1/2 tsp baking powder
Juice of 1 orange
Boil the orange in a large pot of water until soft
Discard the water and puree the orange. Remember to remove any pits
Prepare a 12 hole muffin tray and set aside. Use butter and flour to make it non stick.
Pre-heat the oven to 160 C ( without fan)
Whisk eggs and sugar using a stand mixer, until thick and pale
Fold in the Orange puree followed by the almond meal and baking powder (sifted)
Deposit batter evenly into the prepared muffin tray
Bake the cakes for 30 minutes
Always check at 20 minute mark and if top is browning too quickly, cover with a foil
To make the syrup, bring sugar and Orange juice to a boil and let it simmer for about 5 minutes until syrup thickens a bit
Once cakes are done, done remove from oven and leave to cool for few minutes
Remove the cakes, prick with a tooth pick and soak with warm syrup
MORE DETAILED INSTRUCTIONS FOUND ON www.myloveofbaking.com
PEPPERMINT ICED TEA2tsp Refresh Organic tea (LeaLa Tea Co)1L of waterHandful of raspberries1 orangeHandful of mint leavesMETHODBoil the kettle and pop 2 tsp of Refresh peppermint tea into a strainer add to 1Litre of freshly boiled water and leave for 5min.Then pop into the fridge to cool, I often make my the night before I want to use it.Then add what you need to a jug and garnish with raspberries, orange slices and mint leaves for a delicious refreshing iced tea.
TOMOTO, FETA, PANCETTA MINI FRITATTAS
6 slice (100g) pancetta, chopped coarsely
100 gram feta cheese, crumbled
1/4 cup (20g) finely grated parmesan cheese
1/3 cup coarsely chopped fresh basil
6 eggs2/3 cup (160ml) cream
9 mini roma tomatoes (150g), halved lengthways
Preheat oven to 180°C/160°C fan-forced.
Grease six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper
Layer pancetta, cheeses and basil in pan holes.
Whisk eggs and cream in medium bowl; pour into pan holes.
Top each frittata with three tomato halves.
Bake about 25 minutes. Stand in pan 5 minutes before turning out