Mother’s Day Recipes
Spread the joy of Mother’s Day with some of our delicious recipes. Whether you’re planning the ultimate home-cooked three-course meal, want to create a tasty breakfast in bed or you want to whip up a sweet treat, Powerpoint Wallasey has the perfect list of recipes to make the day extra special.
Strawberry & Cream Sandwich Sponge
Another name for this delicious treat of course is a Victoria Sponge Cake named after Queen Victoria herself making this dessert fit for a queen. This particular recipe serves 14 people. Here is the recipe below:
- 225 g unsalted butter at room temperature
- 225 g white caster sugar
- 1 teaspoon of vanilla extract
- 4 large eggs
- 225 g self-raising flour
- 1 teaspoon baking powder
- 1 splash of milk
- 200 ml double cream
- 1 Vanilla Pod
- 1 and a half tablespoon of icing sugar
- 250 g fresh strawberries
- Preheat the oven to 180C. Grease and line the base of 2 round 20cm sandwich tins.
- Cube up the butter, then cream it together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
- Beat the eggs, then gradually mix into creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated.
- Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
- Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.?
- Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
- Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it might spill over later.
- Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries.
Smoked Salmon Toasts
This dish is extremely to make and every bite is full of flavour, fragrance and will make a really special breakfast for Mother’s Day.
- 1 ripe avocado?
- 1 tablespoon of creme fraiche
- 1 lemon
- 70 g radishes
- 3 sprigs of fresh dill
- 1 tablespoon cider vinegar
- 12-16 slices of crisp bread thinly sliced and toasted rye bread?
- 200 g smoked salmon?
- ½ punnet of cress
- 1 handful of vein sorrel or other colourful baby leaves
- Rapeseed Oil
• 1 ripe avocado?
• 1 tablespoon of creme fraiche?
• 1 lemon ?
• 70 g radishes?
• 3 sprigs of fresh dill?
• 1 tablespoon cider vinegar?
• 12-16 slices of crispbread thinly sliced and toasted rye bread?
• 200 g smoked salmon?
• ½ punnet of cress?
• 1 handful of vein sorrel or other colourful baby leaves?
• Rapeseed Oil ?
- Halve, stone and scoop out the avocado flesh, then mash with the creme fraiche until completely smooth. If you are worried about it discolouring, add a small squeeze of lemon juice. Season with a little sea salt and ground pepper.
- Finely slice the radishes, then pick and finely chop the dill. Toss the radish slices with the dill, vinegar and a little pinch of salt. ?
- Spread the avocado over the crisp bread or rye toast slices, then top with slices of salmon.
- Sprinkle over the radish slices, then finish with a scattering of the cress and leaves, and a drizzle of rapeseed oil. Serve with lemon wedges.
Eton mess is a classic old school dessert which will be perfect for the whole family.
- 6 large eggs
- 300g golden caster sugar
- 1 pinch of sea salt
- 500 g mixed fresh berries, such as strawberries, raspberries and blackberries
- 1 teaspoon vanilla bean paste?
- 1 splash of balsamic vinegar?
- 1 vanilla pod
- 250 ml double cream
- 1 tablespoon icing sugar 250 g fat free Greek yogurt
- 50g dark chocolate 70% cocoa solids.
• 6 large eggs?
• 300g golden caster sugar?
• 1 pinch of sea salt?
• 500 g mixed fresh berries, such as strawberries, raspberries and blackberries?
• 1 teaspoon vanilla bean paste?
• 1 splash of balsamic vinegar?
• 1 vanilla pod?
• 250 ml double cream?
• 1 tablespoon icing sugar 250 g fat free Greek yogurt?
• 50g dark chocolate 70% cocoa solids. ?
- Preheat the oven to 130C. Place the egg whites into a clean and dry bowl. Beat with an electric whisk on a medium speed until it forms stiff peaks.
- With your mixer still running gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes or until white and glossy. To test whether it’s done you can pinch some between your fingers to feel if it is smooth enough.
- Line 2 large baking trays with greaseproof paper. Divide the mixture between each tray, then use the back of the spoon to shape and swirl it across the trays, leaving a 3cm gap around the edges. Bake in the oven for 1 hour and 10 minutes, or until crisp on the outside and a little soft on the inside. Once cooked leave the meringues to cool. ?
- Meanwhile, halve or quarter any large strawberries, then place the fruit in a bowl. Add 1 teaspoon of caster sugar, the vanilla bean paste and balsamic, stir well, then leave aside to macerate.
- Halve the vanilla pod lengthways, scrape out the seeds, then add to a large bowl with the cream and icing sugar. Whip until soft peaks form, then fold in the Greek yoghurt.?
- Spoon half the vanilla cream over one of the cooled meringues and spread it out to the edges. Top with half the berries, half the melted chocolate and half the nuts. Layer over the second meringue and repeat with the remaining ingredients. Serve straightaway.