Mother’s Day Menu

by Liz Child

Here’s a round up of some really special recipes we think would be perfect to serve this Mother’s Day. Treat the mother figure in your life to a tasty day with some fresh, organic, home cooked food. We also sell these lovely hampers if you fancy getting a special gift sent. We deliver to every address in Ireland.

Happy Mother’s Day! Liz x

*Click on the titles to be taken straight to the blog post you’re after.

Breakfast in Bed Ideas

Treat your mum to breakfast in bed. Why not add a bottle of Prosecco and some blood oranges to your order and make some simple but sophisticated blood orange mimosas? Chill both overnight then juice the oranges freshly in the morning and serve half a glass of Prosecco topped up with blood orange juice in champagne flutes with breakfast.

Fruity Oat and Chia Pots

These are perfect for breakfast in bed and can be mostly prepared the night before. Just assemble in the morning and top with freshly cut fruit.

Flat or Fluffy Pancakes

Not just for pancake day and the topping and filling options are endless.

Smoked Carrot and Scrambled Tofu

A special brunch with humble ingredients. Make the smoked carrot the day before.

Lunch

Light Lunch Inspo with Jay and Joy Vegan Cheeses

Vegan brie, blue or goats cheeses by our supplier Jay and Joy are absolutely incredible! They have to be tried to be believed. Have a look at my serving suggestions which are perfect for a light Mother’s Day lunch.

  • Blood Orange, Black Olive, Red Onion, Goats Cheese
  • Toast, Caramelised Red Onion, Brie, Thyme
  • Celeriac Steaks, Kale, Pear, Walnuts, Blue Cheese

Beetroot and Butterbean Loaf, Lemon and Herb Potatoes and Carrots, Seasonal Greens and Gravy

Sunday is roast day after all and this colourful dish will make your mum smile.

Desserts and Sweet Treats

Kumquat Curd and Shortbread Biscuits

These would make a lovely homemade gift and are simple enough to make with children. A beautiful tin of biscuits and a jar of kumquat curd.

Clafoutis

This gorgeous, light and fluffy fruity dessert (that uses the aquafaba from the tin of butterbeans from the roast) can be tweaked to incorporate her favourite fruit.

Flourless Chocolate Cake

A firm favourite with my readers and for good reason! This rich, fudgy cake is a chocoholics dream come true. Also happens to be gluten free and very healthy.

Upside-down Orange Polenta Cake

Another gluten free beauty for the citrus lover in your life. Light and zingy with the perfect crumb. A beautiful cake to remember.

Fluffy Blueberry Pancakes with Curd

by Liz Child

You can’t beat a simple stack of fluffy pancakes for breakfast sometimes. My recipe is plant based and so easy. I’m putting my kumquat curd on absolutely everything at the moment, but actually it’s the perfect thing for pancakes being buttery, sweet and zingy, I think I’ll be making another batch or two before the season is over!

What are your favourite pancake toppings? Are you a classic butter and maple syrup person? Or do you like to go nutty with peanut butter and banana slices?

Liz x

*as always, click on the words in bold to be taken to the ingredients or other blog posts

Ingredients (makes 12 pancakes)

Method

Whisk the flour, milk, salt, sugar, baking powder and oil in a mixing bowl. You should be left with a thick, fluffy batter.

heat a non-stick pancake pan to medium high and add a tsp of butter to the pan.

Fry dollops of the batter in small batches of 3 pancakes in the pan (if your pan is small, just do 1 or 2 at a time).

Flip when golden brown underneath and thick and fluffy on top. I like to drop a few blueberries into the wet batter just before flipping them.

Once cooked on both sides, stack up on a plate and top with some curd and a few more blueberries.

Fruity Chia and Oat Pots

by Liz Child

These little chia and oat pots are perfect for breakfast (and they make a fabulous healthy pudding too)! You can prepare the two layers in separate bowls the night before, then just put it together in the morning with some crunchy granola, juicy fruit and silky curd (find the recipe for my favourite kumquat curd here). If you don’t have curd you could use a dollop of yogurt instead.

Chia seeds are a powerhouse of nutrients. Packed full of fibre, antioxidants, minerals and heart healthy omega 3 fatty acids. Oats are brilliant too of course! This humble grain is one of the most nutrient dense foods you can eat and can lower cholesterol levels, improve blood sugar control and contains a powerful soluble fibre which is great for your digestive system!

I love this combination of berry chia, turmeric oats, zingy sweet citrus and toasty granola. But of course you can tweak the recipe to use your favourite fruit or flavours. How about rhubarb compote in the chia layer and making the creamy oat layer taste like custard with some vanilla? Then top with yogurt, granola and more rhubarb? Or do you like tropical flavours? How about a passionfruit chia layer, coconut milk in the oats and top with mango slices and toasted coconut flakes? Are you a chocoholic? Raspberries in the chia layer, cacao powder in with the oats then top with pieces of dark chocolate, fresh raspberries and toasted hazelnuts? The possibilities are endless.

Let us know your favourite chia and oat pot flavour combos in the comments. Liz x

*as always, bold words are clickable and will take you to the product or recipe on our website so that you can easily add ingredients to your order or find the recipe I refer to

Ingredients (makes 2 pots)

Method

Mix the first 4 ingredients in a bowl, leave to stand for a few minutes and mix again. Then cover and refrigerate (or use right away if you are making this in the morning).

Mix the next 4 ingredients in a separate bowl, cover and refrigerate over night to allow it to thicken (or you can serve it after a quick 10 minute soak if you are making this in the morning).

Serve in a couple of simple glasses. Divide the chia and berry mixture between two glasses, then add the turmeric porridge mixture. Top with a tbsp of kumquat curd, peeled slices of blood orange and a couple of tbsp of granola.