Make Mum a celebra- tea
Get your Mother’s Day off to the right start with this fresh and satisfying spread of breakfast delights. From slices of tangy raspberry and yoghurt loaf, to a pairing of ricotta and salmon and a tart and crunchy rhubarb crumble, there is everything you need to royally indulge your mum. And let’s not forget the whole family gets to share in the spoils, too!
rhubarb and coconut crumble jars
coconut crumble ½ cup ( 75g) plain flour ½ cup ( 40g) shredded coconut ¹ ⁄ ³ cup ( 75g) caster sugar ½ cup ( 45g) rolled oats 80g unsalted butter, melted Preheat oven to 180° C. To make the crumble, place the flour, coconut, sugar, oats and butter in a bowl and stir until the mixture just comes together and resembles coarse breadcrumbs. Spoon the mixture onto a lightly greased baking tray lined with nonstick baking paper and bake for 12- 15 minutes or until light golden. Set aside to cool. Place the rhubarb, half the vanilla seeds, sugar and water in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and cook, stirring occasionally, for 5- 7 minutes or until soft. Allow to cool. Place the yoghurt, remaining vanilla and icing sugar in a bowl and mix to combine. Divide between 4x1 cup- capacity ( 250ml) jars and top with the rhubarb and crumble to serve. Makes 4.
lemon, dill and ricotta French toast with smoked salmon
Place the ricotta, lemon, dill, salt and pepper in a bowl and mix to combine. Spread 4 slices of brioche with the ricotta mixture and sandwich with the remaining brioche slices. Place the eggs, milk, salt and pepper in a bowl and whisk to combine. Melt the butter in a large, non- stick frying pan over medium heat. Dip the sandwiches into the egg mixture and cook in batches for 2- 3 minutes each side, or until golden. Serve with the smoked salmon and spinach leaves. Serves 4.
raspberry and yoghurt loaf
Chris Court Steve Pearce Siobhan Boyle Preheat oven to 160° C. Place the flour, baking powder, sugar and lemon rind in a bowl and mix to combine. Add the raspberries and stir to combine. Place the vanilla, eggs, yoghurt and oil in a bowl and whisk to combine. Add to the flour mixture and mix until combined. Pour into a lightly greased 10.5cm x 21cm loaf tin lined with non- stick baking paper and bake for 60- 70 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with icing sugar and serve warm or at room temperature with the lemon curd. Serves 6- 8.