Mother's Day Recipes
What is Mother's Day?
Historically spring was a time of severe shortage in the kitchen, most of the stores from the previous harvest had been eaten and many cattle killed as there was no food left for them to eat. The good news was that there was Easter to look forward to and there was a break in the Lenten fast to celebrate Mothering Sunday - the fourth Sunday in Lent which was also known as Refreshment Sunday.
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Originally ‘mother’ referred to the mother church which people would return to for the ‘Mothering Sunday’ service. It became a public holiday for girls in domestic service, who would visit their mother and take a Simnel Cake as a gift. The Simnel cake is now associated with Easter, indeed some recipes have marzipan eggs for decoration, representing each of the apostles.
Why not make a special recipe to thank your Mum for all that she does for over the year. You can get Dad or another grown up to give you a hand and make a special surprise teatime treat.
Here are two recipes which you could make for March 18th (Mothering Sunday) or a special afternoon tea on another day.
The scone recipe is simple for younger children and the Chocolate brownie recipe is one of Lili’s favourites.
Lili’s Chocolate BrowniesI have to say that I have been making these for so long that I can almost do them in my sleep. Mum used one of my brownies as her prepared ingredient in a BBC Masterchef round, I was just ten when I made the one that she took to the show – but this week I’ll make sure she actually gets one to eat herself on Mother’s day!
175g plain chocolate
175g butter
175g soft brown sugar
2 eggs lightly beaten
225g Self raising flour
Oven 180°C fan-assisted 160°C Gas4
1. Prepare a baking tin (20cm x20cm) by lining it with silver foil.
2. Put the chocolate and butter into a pan and melt them together over a gentle heat.
3. Add the soft brown sugar and gently heat it until it dissolves.
4. Allow the pan to cool a little or the eggs will scramble. I put the pan in a washing up bowl of cold water to cool it down.
5. Add the lightly beaten eggs and then carefully fold in the flour.
6. Pour the mixture into the prepared tin.
7. Bake in a moderate oven for 15-20 minutes until the brownie is just firm.
This will cut up into 15-20 squares depending on the size. Hide them from younger brothers (or sisters) to ensure that your Mum gets one on Mothering Sunday.
Lili is Fiona from Stirrin'stuff's daughter!!
Banana and Blueberry SconesMakes 8-9 small scones
What to find:
225g self raising flour
1 level teaspoon baking powder
25g cold butter
One ripe banana
60 ml milk (Approximately)
50g blueberries
Extra flour
Milk to glaze
What to do:
Find your cooking utensils and ingredients and put the oven on 200C (fan-assisted) Gas 7
1. Prepare a baking tray – by lightly greasing it.
2. Use a sieve to sift the flour and baking powder into a large bowl.
3. Cut the cold butter into small pieces and then rub the butter into the flour, using the tips of your fingertips. The mixture should look like breadcrumbs.
4. Peel the banana, put it in a bowl and mash it with a fork. Add the mashed banana to the mixture.
5. Add enough milk to make soft dough; you may not need all of the milk. Add the blueberries; use your hands to mix the dough together. Wash your hands.
6. Sift some flour onto a working surface and press the dough into a circle that is 2cm high.
7. Use a small cutter to cut out 8-9 small scones. You may have to knead the leftovers together again, to make the last few scones.
8. Place the scones onto the prepared baking tray. Use a pastry brush to brush the tops of the scones with a little milk.
9. Put the scones into the hot oven. Bake for 10-12 minutes until the scones are brown and well risen.
10. Place the scones on a wire rack to cool.
Cut the cold scones in half and spread them with soft butter.
An adult should supervise at all times.
Cook’s tip
Eat on the day that you make them or freeze and enjoy them another day.
Use a larger cutter for bigger scones but remember that you will make less!
© stirrinstuff2007
March 2007 |
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