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.

 

 Breakfast Deluxe

 

 

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)

Butter

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

Egg white

 

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