Mother's day recipes to spoil mum

SPOIL mum this weekend with an indulgent high tea. Just add a glass of champers and a pot of tea to the menu below.

Scones

INGREDIENTS:

  •   1 1/2 cups self raising flour  
  •   1 tbs caster sugar  
  •   pinch of salt  
  •   1 tbs butter  
  •   3/4 cup buttermilk  
  •   jam and whipped cream to serve.

METHOD: Combine flour, sugar and butter in a bowl. Rub the butter into the mixture using your fingers. Stir in the buttermilk. The mixture should be soft but sticky. Roll out on a floured bench so the dough is about 2cms thick. Use a small cutter to cut out your scones. Bake for 8 mins in the oven 220 degrees. Makes 12-16.

Cucumber and smoked salmon sandwiches

INGREDIENTS:

  •   12 slices of soft white bread  
  •   1/2 cup cream cheese  
  •   1 lebanese cucumber 
  •   cut in ribbons  
  •   200g thinly slice smoked salmon  
  •   cracked black pepper.

METHOD: Spread a layer of cream cheese on each slice of bread. Using a peeler, cut ribbons from the cucumber. Layer cucumber on six slices of bread, then smoked salmon. Finish with pepper and the remaining six slices of bread. Remove the crusts and cut into three fingers per sandwich.

Leek tarts

INGREDIENTS:

  •   1 leek thinly sliced  
  •   2 tbs olive oil  
  •   3 sheets shortcrust pastry sheets  
  •   100g mushrooms, diced  
  •   100g bacon, diced  
  •   20g melted butter  
  •   80g crumbled feta  
  •   1 egg  
  •   1/4 cup thickened cream

METHOD: Heat the oil in a frying pan on med-high heat and cook off the leek until softened. Using a 7cm round cutter cut 8 rounds out of each sheet of pastry. Line 2x12 small muffin tins with the pastry and brush with butter. Bake at 200C for 5 mins. Remove from oven and fill with leek and feta. Whisk the egg and cream together and pour into the tarts. Cook for 10-15 minutes or until golden brown and egg mix has set.

Apple tea cakes

INGREDIENTS: 2 apples peeled, cored and diced  

  •   2 tsp ground cinnamon  
  •   260g caster sugar  
  •   250g unsalted butter, melted  
  •   250g self raising flour  
  •   4 eggs

METHOD: Pre-heat oven to 175 degrees. Cream eggs and sugar until very light and fluffy with electric beaters then mix in the melted butter. With a wooden spoon stir in the flour, cinnamon and diced apples. Pour into a lined small cup cake tin and bake for 15 mins or until a skewer comes out clean. Dust with icing sugar before serving.

Easy carrot cake

INGREDIENTS:

  •   4 eggs  
  •   1 2/3 cup caster sugar  
  •   240ml vegetable oil  
  •   2 cups self raising flour  
  •   1 tsp cinnamon  
  •   2 1/2 cups grated carrot  
  • Icing: 200g cream cheese, softened  
  •   1 tsp vanilla extract  
  •   75g softened butter  
  •   200g icing sugar

METHOD: Cream the eggs, sugar and oil together with electric beaters. With a wooden spoon mix in the flour, cinnamon and carrot until all combined. Bake in a lined cake tin at 170 degrees for 45-50 mins or until skewer comes out clean. Mix all icing ingredients together and ice the carrot cake before serving. Slice into bite-size pieces.

Rocky road

INGREDIENTS:

  • 400g good quality dark/milk chocolate  
  • 1 cup desiccated coconut  
  • 1/2 cup peanuts  
  • 1 tbsp copha  
  • 250g marshmallows
  • 1/2 cup jubes/glace cherries.

METHOD: Melt chocolate and copha in microwave, stirring every minute until melted. Add coconut, peanuts, marshmallows and jubes/cherries and pour into lined pan. Refrigerate for 2 hours and cut into squares.

Coconut ice

INGREDIENTS:

  •   120g copha  
  •   240g desiccated coconut  
  •   500g icing sugar  
  •   2 egg whites, lightly whisked  
  •   5ml vanilla extract  
  •   red food colouring.

METHOD: Line a 20cm square baking tin with baking paper. In a pot on low heat melt the copha then remove from heat. Combine the coconut and icing sugar in a mixing bowl. Add the copha, vanilla and egg white, mix until well combined. Press half the mix into the bottom of the lined tin. With the other half mix in a few drops of the food colouring and add mix on top of the other mix in the tin. Cover with cling wrap and refrigerate for 2 hours. Remove and cut into bite size pieces.

Scrumptious.seven@gmail.com



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