Looking for the recipe for a perfect Mothers’ Day?
Here are fi ve ideas from Bristol’s Little Kitchen Cookery School – which one would your mum enjoy?
“Mothers‘ Day is a day for properly pampering mums. Check out our top 5 tips for a perfect, fun-fi lled Mothering Sunday.
1
Breakfast in bed is always a winner! We love fl uff y American
2 3
pancakes, served with some berries and fresh coff ee, sure to make her morning.
Some family fun; whether it's a walk in the countryside, a trip bowling or hitting the shops, it's great to spend a bit of family time together!
Roast dinner. This is what Sundays are all about and if you don't fancy cooking one, why not enjoy a lunch out?
hosting your very own afternoon tea party? Keep it simple, freshly baked scones straight from the oven will go a long way. Grab some clotted cream, fresh strawberries, fresh bread to make some cucumber sandwiches and you have an afternoon fi t for the queen!”
4 5
Afternoon tea. If a roast dinner isn't really your mum's thing, how about
Cooking together. Often, cooking is a rush to get a meal on the table, but when you have the time it can be relaxing and fun.
BLUEBERRY OR RASPBERRY PANCAKES
Say it with pancakes this Mothers’ Day! These fruity pancakes are ideal for breakfast or brunch, and are perfect for getting little hands involved.
125g apples 15g unsalted butter, plus a little knob for frying 1 large egg 280ml buttermilk 2 drops vanilla extract 125g plain fl our 1 tsp bicarbonate of soda Half a tsp ground cinnamon 125g blueberries or raspberries 1 tsp vegetable oil
4 tbsp maple or golden syrup to serve
1 Peel, core and chop the apples into pieces the same size as the blueberries.
2 Put 15g butter into a small pan and melt over a medium heat. Remove from the heat and allow to cool slightly.
3 Put the egg, buttermilk, vanilla and melted butter into a large bowl and whisk. Sift the fl our, bicarbonate of soda and cinnamon into another large bowl and
make a well in the centre.
4 Pour the egg mixture into the well and use a wooden spoon to stir the liquid to make a whirlpool in the middle of the bowl. This will gradually pull the fl our into the liquid. Don’t stir in the fl our, just keep stirring the liquid. Don’t overmix the batter; lumps are fi ne. When well combined, stir in the apples and berries.
4 Heat the oil and knob of butter in a frying pan until the butter just starts to bubble.
6 Drop spoonfuls of batter into the pan, spaced well apart so they don’t stick together. Cook for 2 minutes, until bubbles start to rise on the surface. Slide a palette knife under each pancake and quickly fl ip it over.
7 Cook for another 2min, then lift the pancakes out onto a plate using the palette knife. Cover the plate with foil to keep the pancakes warm. Cook the remaining batter in the same way.
8 Put the maple or golden syrup or honey into a pan and warm gently over a medium heat. Pour the syrup into a jug and serve it drizzled over the warm pancakes.
www.squarefoodfoundation.co.uk FOODLOVERMAGAZINE.COM | 63
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