This Mother's Day keep her happy, well-fed and feeling special

crepe

crepe suzette

Take care of Mum

A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.
-- Tenneva Jordan

Celebrate Mother"s Day on May 10th and treat Mum to a delicious brunch, preferably in bed, and most definitely with a glass of Tallis Sparkling Viognier. Perfect!
Try crepes suzette. It makes 6 (so if you are lucky there may even be one left over for you)

Ingredients

  • 100g plain flour
  • Pinch of salt
  • 1 egg
  • 1 egg yolk
  • 300ml milk
  • 1 tbs unsalted butter, melted plus extra to fry
  • Ice-cream, to serve
  • 100g caster sugar
  • 35g unsalted butter
  • 150ml orange juice
  • 1 orange, zested
  • 3 tbs Grand Marnier or Cointreau
  • 2 tbs brandy

Preparation

  1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a Over 500 first class s4gambling.com games in the comfort of your own Australian abode – now that’s the way to play the game wouldn’t you say my friend!Welcome to Roxy Palace online casino – the home of extraordinary entertainment and exciting ways to wealth. jug, and let sit for 30 minutes.
  2. These crepes are best made in an 18cm non-stick frying pan. Heat pan over medium-high heat and carefully brush with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
  3. Carefully flip the crepe to brown the other side. Transfer to a plate, cover with foil and keep warm in a preheated oven to 120°C/100°C (fan-forced) until required. Repeat until batter is used.
  4. To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate with icecream.
  5. Repeat with remaining crepes, until Mum cannot eat another bite.

High tea for your Mum

scones-and-jam

scones and jam

Treat your Mum

Your Mum will feel extra special if you treat her to high tea this Mother's Day. Throw down a white linen tablecloth, dig out her "special occasion" teacups and indulge her with fresh scones topped with her favourite jam and the best cream you can buy.

Ingredients

  • 2 1/2 cups self-raising flour
  • 1 tablespoon caster sugar
  • 80g butter, chilled, chopped
  • 1 cup milk
  • your Mum's favourite jam and double thick cream, to serve

Preparation

  1. Preheat oven to 220°C/200°C fan-forced. Lightly grease a 7.5cm-deep, 22cm round cake pan. Combine flour and sugar in a bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
  2. Make a well in the centre of flour mixture. Add milk. Stir with a flat-bladed knife until mixture just comes together (don't over-mix). Turn dough on to a lightly floured surface. Knead gently to bring dough together.
  3. Gently press dough into a 2cm-thick round. Dip a 4.5cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total of 20 scones. Place scones, touching, in prepared pan. Sprinkle with a little extra flour. Bake for 10 to 12 minutes or until golden. Remove from oven. Cool in pan for 5 minutes. Wrap in a clean tea towel to keep warm. Serve with jam and cream. Makes 20.