mothers day recipe

Take afternoon tea to the next level with Rebecca Sullivan&#8217;s lemon scones – they&#8217;re topped with lemon-soaked sugar cubes, which melt to form a zingy, chewy crust. A fab choice for afternoon tea or Mother&#8217;s Day. Or, for lemon scones topped with a boozy lemon cream, make these limoncello and blueberry scones.

Lemon sugar cube scones

self-raising flour,

caster sugar

salt

unsalted butter

buttermilk

lemon

sugar cubes

Milk

Heat the oven to 230°C/210°C fan/gas 8 and line a large baking sheet with baking paper. Put the flour, sugar and salt in a mixing bowl, then rub in the butter with your fingers until the mix resembles breadcrumbs.

Pour in most of the buttermilk and mix with a butter knife. Add the lemon zest and remaining buttermilk, then form the dough into a ball using your hands.

Turn the dough out onto a floured work surface and knead it a few times. Pat or roll out the dough to a 2cm thickness, then stamp out 3-4cm rounds with a scone/cookie cutter (or use the top of a round drinking glass). Bring the scraps together, then re-pat/roll and stamp again. You should have about 20 small scones.

Place the scones close together on the prepared baking sheet. Squeeze the lemon juice into a small bowl, then drop in the sugar cubes. Turn them in the juice, then remove to a plate (discard the juice). Push one lemon sugar cube into the centre of each scone. Brush the tops with a little milk, then bake for 12-15 minutes until risen and golden. The scones are best served on the day they’re made, with lashings of butter or jam and cream.

These&nbsp; Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!&nbsp; Perfect for Easter, Mother's Day or any other spring brunch!&nbsp;

Asparagus Puff Pastry Bundles

asparagus (about 12-16 ounces) (ends trimmed)

extra virgin olive oil

kosher salt

pepper

puff pastry (thawed)

Gruyere (shredded)

prosciutto

egg (beaten)

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).

Toss asparagus in olive oil and season with salt and pepper.

To make the bundles, place slice of prosciutto on top of the square.  I folded the prosciutto in half so that it fit nicely on the square.  Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese. 

Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more salt and pepper if desired.

Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.

https://content.jwplatform.com/videos/lLDV250X.mp4

These Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!  Perfect for Easter, Mother’s Day or any other spring brunch!

Prosciutto-Asparagus-Puff-Pastry-Bundles

A wonderful make-ahead egg bake casserole A great brunch recipe that will feed a crowd.

Easy Egg Bake Casserole Recipe

Eggs

(340 g) of ricotta cheese

(60 ml) of melted butter + 1 tablespoon (15 ml)

flour

(5 ml) baking soda

½ teaspoon (2.5 ml) salt

(90 g) of finely shredded parmesan cheese

(90 g) goat cheese crumbles

(120 ml) mixed fine herbs (dill, parsley, chives)

Preheat oven to 350F (175C).

Mix together the eggs and the ricotta cheese...

Mix together the eggs and the ricotta cheese until combined.

Add the flour, baking soda, salt and pepper,...

Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.

Stir in parmesan and goat cheese, and fresh...

Stir in parmesan and goat cheese, and fresh herbs.

Pour batter into 12 inch (30 cm) oven...

Pour batter into 12 inch (30 cm) oven safe skillet that has been greased. Bake for 20 mins until set. Serve with roasted potatoes and roasted asparagus. Or a nice tossed salad!

https://www.youtube.com/watch?v=lEb2k51RFYo

Learn how to make a tasty egg bake casserole perfect for Sunday brunch. This cheesy herby egg bake can be made in advance and baked right before guests arrive.  Enjoy! xx 
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BETH'S CHEESY HERBY EGG BAKE CASSEROLE
Serves 8

INGREDIENTS:
10 Eggs
12 ounces (340 g) of ricotta cheese
1/4 cup (60 ml) of melted butter + 1 tablespoon (15 ml) for greasing skillet
1/3 cup (40 g) of flour
1 teaspoon (5 ml) baking soda
½ teaspoon (2.5 ml) salt
freshly cracked pepper to taste
1 cup (90 g) of finely shredded parmesan cheese
1 cup (90 g) goat cheese crumbles
½ cup (120 ml) mixed fine herbs (dill, parsley, chives)


Method:
Preheat oven to 350F (175C).

Mix together the eggs and the ricotta cheese until combined.  

Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.

Stir in parmesan and goat cheese, and fresh herbs. 

Pour batter into 12 inch (30 cm) oven safe skillet that has been greased.  Bake for 20 mins until set.  Serve with roasted potatoes and roasted asparagus.  Or a nice tossed salad! 


BETH'S FOOLPROOF ROASTED POTATO RECIPE (Watch video demo here: http://bit.ly/1paR9vs)
Serves 4

INGREDIENTS:
1 ½ lbs (680 g) of small Yukon gold or "Dutch Potatoes"
3 tablespoon (45 ml) olive oil
1 tablespoon (15 ml) fresh rosemary, minced
salt and pepper to taste


METHOD:
Preheat oven to 425F/(218C).

TIP #1
Take out your most well-loved "seasoned" rimmed sheet pan.  Newer pans with new metal are very porous, meaning they will grab food and it will stick to it.  But an old pan, over the years, has been exposed to several hours of heat and oil and heat and oil, and it develops a kind of "patina" which creates a better non-porous, unstickable surface. So those pans that look a little ragged for the wear, don't get rid of them!  They are perfect for roasting potatoes. 

TIP#2 
Make sure that  once your potatoes are rinsed off, you pat them very dry.  If a potato is wet when it hits a hot oven, it will steam and not crisp.  So be sure they are dry.

TIP#3
Cut them into quarters, this is really the best size for roasting.  It will also create equal size pieces which is also important so that they roast at the same time and you don't end up with some burnt and some under cooked. 

Then place the potatoes in a large bowl, toss with the oil, rosemary and salt and pepper.

TIP#4
Turn out the potatoes on your sheet pan in a single layer.  Do not crowd! You want them to have the room to roast and not steam.

Place in oven and allow to roast for 10 mins, untouched.

TIP#5 
DO NOT TOUCH THEM WITH A SPATULA TO FLIP! However tempting this may be! Instead at the 10 minute mark go in and shake the pan back and forth, the ones that are ready to flip, will flip, and those that aren't won't.  This prevents the potatoes from sticking, the longer the cook they will unstuck, but if they are sticking to the pan they are not done yet.

Repeat the process of shaking the pan every 10 mins, until the potatoes are golden brown and no longer stick, about 30-40 mins.

Transfer to a serving bowl and top with a little sea salt.  Enjoy!


BETH'S EASY BROILED ASPARAGUS RECIPE
Serves 4

INGREDIENTS:
1 bunch trimed asparagus
1 tablespoon olive oil
Salt and pepper to taste

METHOD:
Pre-heat oven to broil setiing.

Trim ends of asparagus to remove tough white ends.  Pat dry after rinsing.  Toss with oil olive. Place on a rimmed sheet pan in a single layer. Sprinkle with salt and pepper.

Place under broiler for 5-7 mins shaking pan every 2-3 mins. They are done when they turn bright green and are tender.  Enjoy! 


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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Beth's Cheesy Herby Egg Bake Casserole | ENTERTAINING WITH BETH

This bright carrot side requires just four ingredients — and one of them is optional.

Butter-Glazed Rainbow Carrots

(about

tbsp. butter, melted

lemon juice

Snipped chives,

Preheat oven to
425°F. Line rimmed
baking sheet with foil. Toss carrots with
butter, 1/4 teaspoon salt and 1/2 teaspoon pepper;
arrange in single layer
on prepared baking
sheet. Roast 20 to
25 minutes or until
tender and browned. Drizzle carrots with
lemon juice. To serve,
garnish with chives.

Zesty lemon and delicate fennel are a delicious combination in this creamy risotto. The crispy sage garnish takes it to another level. Spring flavours also take centre stage in this asparagus, pecorino and lemon risotto.

Lemon and fennel risotto with crisp-fried sage

1-1.2 litres fresh vegetable stock

slightly salted butter

shallots, finely chopped

celery sticks, finely chopped

fennel bulb (about 200 grams), trimmed and chopped

carnaroli or arborio risotto rice

tbsp finely chopped fresh sage

extra-dry vermouth or dry white wine

tbsp cream

For the garnish

olive oil

sage leaves

Bring the stock to the boil in a large pan, and keep hot over a low heat. Meanwhile, remove half the zest of the lemon with a potato peeler, taking care not to remove much of the bitter white pith, then slice it thinly across into small lengths like pine needles. Grate the zest from the other half of the lemon onto a saucer.

Melt 50g of the butter in a medium pan with a lid. Stir in the shallots and a little salt and pepper, then cover and cook over a low heat for 5 minutes. Uncover, stir in the celery, fennel and most of the lemon zest ‘pine needles’, then replace the lid and cook for a further 5 minutes or until the shallots are soft and translucent but not browned.

Stir in the rice and chopped sage, then cook for 1 minute or until all the grains are coated in butter and the edges of the rice look translucent.

Add the vermouth or wine and simmer gently, stirring, until it has been absorbed by the rice. Add a ladleful of the hot stock and stir until it’s all been absorbed before adding another. Continue this way for 30-35 minutes, stirring constantly, until the rice is creamy and tender but still has a little bite. You may not need all the stock.

While the risotto is cooking, prepare the garnish. Heat the olive oil in a small frying pan, then add the sage leaves, a few at a time, and fry for a few seconds. Swiftly remove with a slotted spoon and leave to drain on kitchen paper.

Turn off the heat under the risotto and stir in the cream, the grated lemon zest, 25g of the parmesan (or alternative) and the remaining 15g butter. Season to taste with salt and pepper. The risotto should be of a loose enough consistency to flow, so add more stock if necessary.

Ladle the risotto into warm, shallow bowls or soup plates, then scatter with a little more grated cheese, the crisp fried sage leaves and the remaining lemon zest ‘pine needles’. Serve straightaway.

Subtle floral lavender enhances the depth of the bright lemon curd to make the most lovely filled doughnuts you'll ever taste!

Lavender Lemon Curd Filled Doughnuts

tsp dry active yeast

milk

granulated sugar +

eggs, room temperature

all-purpose flour

tsp fine sea salt

Tbsp unsalted butter, softened

Canola oil

eggs

sugar

lavender extract

butter, cubed

Tbsp grated lemon peel

To make the doughnuts, add yeast, 2 tsp...

To make the doughnuts, add yeast, 2 tsp sugar and warm milk in the bowl of a stand mixer. Let stand for 5 to 8 minutes, until the mixture is foamy. Whisk in remaining sugar and eggs.

Add half of the flour and all of...

Add half of the flour and all of the salt to the bowl. Using a dough hook, mix on low until the dough starts to come together. Add the rest of the flour and mix until the dough looks a bit shaggy. Slowly add the butter and beat at medium speed. Knead for about 3 minutes until the mixture is a smooth dough.

Add dough to a bowl that's been greased...

Add dough to a bowl that's been greased lightly with oil. Cover with plastic wrap. Place in the refrigerator and let chill overnight.

You can make the lemon curd the night...

You can make the lemon curd the night before or 1 to 2 hours before cooking the doughnuts. To make the curd, heat a small saucepan over medium heat. Add eggs, sugar, lemon juice, and lavender extract, whisking until combined. Add butter and lemon peel. Cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Place curd in a small bowl and cool 10 minutes before placing it in the refrigerator to chill for at least 1 hour.

When you are ready to make the doughnuts,...

When you are ready to make the doughnuts, flour a flat work surface and roll out the dough to approximately 1/2 inch thick. Using a 4 inch round cutter, cut out the doughnuts, placing them on a parchment lined baking sheet. Cover the rounds with plastic wrap and let rest for 45 minutes. They should be puffy!

Add oil to a large, heavy bottomed pot...

Add oil to a large, heavy bottomed pot (I used a Dutch oven) and heat over medium heat until oil is 350 degrees F.

Fry the doughnuts in batches of approximately 2...

Fry the doughnuts in batches of approximately 2 to 3 rounds. Cook for approximately 2 minutes per side until golden brown. Remove when cooked through to a paper towel lined baking sheet.

When the doughnuts are cooled, use a straw...

When the doughnuts are cooled, use a straw or chopstick to poke holes on either side of the doughnut.

Fill a pastry bag, fitted with a small...

Fill a pastry bag, fitted with a small piping tip, with the chilled curd. Pipe in the curd on both sides of each doughnut, approximately 1/4 cup of curd on each side. Serve immediately.

Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest

Herb-crusted leg of lamb with red wine gravy

leg of lamb

garlic cloves

onions

carrot

Dijon mustard

white breadcrumb (a few days old is best)

parsley

mint

rosemary sprigs, leaves

garlic

tbsp plain flour

red wine

1l lamb or beef stock

butter

Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.

Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.

Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy.

To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Sparkling raspberry prosecco cocktail is refreshing and delicious! Not too sweet, unless you want it to be!

Raspberry Prosecco Cocktail

Chambord

Grand Marnier

simple syrup

prosecco

raspberry

Place the Grand Marnier, Simple Syrup, and Chambord...

Place the Grand Marnier, Simple Syrup, and Chambord in a cocktail shaker and fill with ice. Shake and strain into two glasses.

Top the mixture with the prosecco and garnish...

Top the mixture with the prosecco and garnish with raspberries and mint.

A golden asparagus quiche makes an impressive addition to your brunch spread and is perfect for Easter, Mother's Day, or a lazy Sunday. It's also a great way to use up leftover asparagus! Feel free to omit the salt in the recipe if your asparagus is already salted. (7 WW freestyle points)
Adapted with permission from Genius Kitchen.

Asparagus Quiche

pie shell (unbaked)

yellow onion, finely chopped

asparagus,

cheddar

nutmeg

cayenne pepper

Preheat the oven to 375 F.

If pie crust does not come in a...

If pie crust does not come in a pie pan, place it into one. Brush the inside of the pie shell with Dijon mustard.

Melt butter in a large skillet and add...

Melt butter in a large skillet and add the chopped onion. Cook on medium-low heat until onion is softened but not browned.

Add dill and chopped asparagus to skillet and...

Add dill and chopped asparagus to skillet and mix well.

Scoop asparagus mix into the pie shell, then...

Scoop asparagus mix into the pie shell, then sprinkle with cheddar.

Whisk eggs in a medium bowl. Mix in...

Whisk eggs in a medium bowl. Mix in the milk, salt, pepper, nutmeg, and cayenne.

Pour egg mix over the asparagus and cheese.

Bake 30-40 minutes until the center is just...

Bake 30-40 minutes until the center is just set but still jiggles slightly when moved.

Remove from oven and let cool 10 minutes...

Remove from oven and let cool 10 minutes before slicing to serve.

These delicate shortbreads make a perfect gift. Given a floral hint with rosewater, you could also use orange blossom extract or dried lavender

Sugared flower shortbreads

plain flour

cold, slightly salted butter

white caster sugar

tsp vanilla extract

½ tsp rosewater (optional)

15-20 edible flowers

egg white beaten

royal icing sugar

edible shimmer dust (optional)

tweezers

paintbrush

8cm biscuit cutter

disposable piping bag

fine writing piping nozzle

tissue paper and a pretty box, to wrap the biscuits

Remove the stalks and any leaves from small flowers like violas or pansies, and carefully pull apart the roses to separate the petals. Place a sheet of baking parchment on your work surface. Sprinkle the caster sugar over a saucer, then lightly whisk the egg white in a small bowl. Holding a flower or petal with tweezers, use a small paintbrush to paint both sides with egg white. Spoon the sugar over, then shake off the excess and place on the parchment. Repeat with the remaining petals or flowers. Leave to dry for 3 hrs, or overnight if you can. Will keep in an airtight container for up to 1 month, but their colour may start to fade after a few weeks.

Tip the flour into a large bowl and add the butter. Use your fingertips to rub the butter into the flour until you have a damp, crumby texture. Pour in the sugar and gently mix in with your fingertips. Whisk the vanilla, rosewater and egg yolks together in a small bowl with a fork, then drizzle the mixture over the buttery flour. Mix again, squashing the crumbs together to form a dough. If the mixture is a little crumbly, drizzle over 1-2 tsp cold water, then mix again. Tip onto your work surface and knead very briefly until the dough looks even, with no streaks of egg. Wrap in cling film, pat into a round disc and chill for 30 mins.

Heat oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Remove the dough from the fridge – if it’s very firm, leave it at room temperature for 15 mins to soften. Lightly dust the work surface with flour, unwrap the dough and roll it to the thickness of a £1 coin. Stamp out 8cm disks with the fluted side of a biscuit cutter and transfer them to the baking trays. Bake for 10-12 mins, swapping the trays over halfway through cooking. Once lightly golden and firm, remove the biscuits from the oven. Leave to cool on the trays for 10 mins or until stable enough to transfer to a wire rack to cool completely.

Mix the icing sugar with enough water to make a thick icing. Divide the icing between as many bowls as the number of colours you’d like to use, and dye each one a pastel shade with a drop of food colouring. Transfer half of one of the icings to a disposable piping bag fitted with a fine writing nozzle. Pipe a ring around the outside of the biscuit and set aside to dry. Continue until you’ve iced a third of the biscuits (if you’re using three colours), then move on to the next colour, transferring any leftover icing back to its original bowl. Leave the biscuits to dry for 10-15 mins.

Add 2-3 tsp water to each icing to make it a little runnier. Spoon the icing onto the biscuits, matching the colour to the rings. Encourage the icing to flood the surface by easing it to the edges with your spoon – don’t be too generous with the icing as it may overspill when you add the flowers and petals. You can now dust the surface of each biscuit with a little shimmer dust, if you like, then top with the flowers. Leave the biscuits to set for at least 1 hr before wrapping in tissue paper in a pretty box. Will keep for up to 1 week.

Top 10 mothers day recipe recipes from across the web

The most viewed mothers day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon sugar cube scones

Asparagus Puff Pastry Bundles

Easy Egg Bake Casserole Recipe

Butter-Glazed Rainbow Carrots

Lemon and fennel risotto with crisp...

Lavender Lemon Curd Filled Doughnut...

Herb-crusted leg of lamb with red w...

Raspberry Prosecco Cocktail

Asparagus Quiche

Sugared flower shortbreads

Top 10 mothers day recipe recipes from across the web

The most viewed mothers day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon sugar cube scones

Asparagus Puff Pastry Bundles

Easy Egg Bake Casserole Recipe

Butter-Glazed Rainbow Carrots

Lemon and fennel risotto with crisp...

Lavender Lemon Curd Filled Doughnut...

Herb-crusted leg of lamb with red w...

Raspberry Prosecco Cocktail

Asparagus Quiche

Sugared flower shortbreads

The most viewed mothers day recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine