Make Mum a cel­e­bra- tea

Sunday Tasmanian - Tassie Living - - FRONT PAGE - Donna Hay pho­tog­ra­phy styling recipes

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.

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