Mothers day is very similar to Thanksgiving, but on this particular day your mom is the rock star! South African siblings always feel the need to buy a small gift for appreciation to the anchor in your upbringing. Some people go ‘’crazy’’ with coffee mugs and teddies! Others buy leather handbags and some even yellow sports cars. (I saw that once)
I remember as a little girl buying the most horrific bath salts at school and little sculptures made out of shells! They break before you even get home. But – every year my mother’s face use to light up when she opens the R 2 gift.
We have prepared three very simple, but delicious meals for mother’s day to help you get into the good books.
Ingredients for Vinaigrette
7 tbsp Olive oil
1 tbsp Wholegrain mustard
4 tbsp Montino light
5 tbsp White sugar
½ tbsp Salt
2 tbsp Apple cider Vinegar
Method: Mix all ingredients together. More sugar can be added for a sweeter taste.
Ingredients for Breakfast Deluxe
4 slices Freshly baked Bread (Ciabatta/ Rye Bread)
Fresh Wild Rocket
8 Rashers of Bacon, cooked crispy
4 Poached Eggs
Salt and Pepper to taste
Method: Spread generous amount of Butter on Freshly Baked Bread, top with Wild Rocket, Bacon, perfectly poached Eggs and season with Salt and Pepper. Drizzle with Vinaigrette.
Tip for a Perfectly Poached egg: Bring water to the boil and add a drop of White Vinegar. Take a whisk and whisk the water vigorously. Then slide in the Egg (broken into a container) and turn down the heat to a low simmer. Set the timer for 3 minutes. Remove from the water and enjoy your perfectly poached egg. You will want to make it every day!!
Creamy Chicken & Mushroom Pasta
Ingredients for Chicken & Mushroom sauce
3 tbsp Olive Oil
½ Onion, sliced
2 Chicken breast, cut into strips
8 Mushrooms, sliced
½ Garlic clove, chopped fine
1/2 tsp Mustard powder
1 tbsp Cake Flour
250 ml Cream
Salt and Pepper to taste
15 ml Chopped Parsley
Method: Heat Olive oil in pan and add Onions and Chicken. Fry until cooked and golden brown. Add Mushrooms and Garlic cloves and fry for 5 minutes. Add Mustard powder and Cake flour and fry for 2 minutes. Add Cream little by little to pan. Season with Salt and Pepper and add Parsley. Serve sauce with your favourite cooked Pasta and garnish with freshly grated Pecorino or Parmesan cheese, freshly chopped Herbs and Black Pepper. For extra indulge: Marinate Wild mushrooms in a little Olive oil and add to Chicken & Mushroom sauce before serving.
Trio of Rose
Berry & Rose Sorbet Ingredients:
2 cups Riebeek Pinotage Rose
130 g White sugar
340 g Frozen Mixed Berries
Method: Add Rose and Sugar to a pot and bring to the boil. Add Berries and cook for 5 minutes. Place mix in blender and blend until smooth. Pass through a sieve to strain all pips. Place in freezer and freeze overnight. Add egg white to Sorbet and beat with electric mixer. Add back to freezer and freeze until hard.
White Chocolate, Rose and Roasted Nut Ice Cream
1 can Condensmilk
500 ml Cream
80 g White Chocolate, broken into little pieces
50 g Roasted Mixed Nuts
60 ml Riebeek Pinotage Rose
Method: Beat Cream until stiff. Add Condensmilk and Rose to Cream mixture and mix through. Pour some of the Ice Cream mix into container , followed by a layer of White Chocolate and Nuts. Repeat layers 3 times. Place in freezer overnight.
Rose Panna Cotta
15 g Gelatine
250 ml Full cream milk
250 ml Cream
100 ml Riebeek Pinotage Rose
35 g White sugar
5 g Vanilla Pods/ Essence
Method: Add 100 ml Full cream milk to Gelatine powder and set aside. Bring 150 ml of Full cream milk with Cream, Riebeek Pinotage Rose and White sugar to the boil. Reduce heat to low and simmer for 5 minutes. Add Gelatine and Vanilla Pods to Cream mix and stir gently. Pour into serving bowls and refrigerate to set.
All recipes by Olivea.
“Making the decision to have a child is
momentous. It is to decide forever to have your heart go walking around outside
your body.” Elizabeth Stone