Mother’s Day is all about making mum feel special, so why not give her the day off and surprise her with your culinary skills and a recipe from The Dairy Kitchen?
“I always treat my mum to something homemade on Mother’s Day, and this year we have a recipe collection to suit all tastes and skill levels,” says Amanda Menegazzo, Food Communications Manager at Dairy Australia.
For an edible gift that is sure to impress, whip up a batch of Homemade Chai Latte spice mix to create a foodie gift and a sweet start to mum’s day. Add a little creative flair to your gift by wrapping individual portions in muslin and writing personalised tags, just for mum.
Mother’s Day should be a relaxing one for your mum so treat her to breakfast with a Baked Ricotta Omelette, perfect dressed up with her favourite savoury toppings.
And if your mum isn’t an early riser you can save your culinary prowess for later in the day and bake these mouth-watering Peanut Butter Brownie Cookie Sandwiches, perfect as an afternoon treat.
Mother’s Day wouldn’t be the same without an indulgent treat and these scrumptious cookies are something special that your mum might not have had before.
Sandwiched with a rich cream cheese filling – flavour with whatever mum likes best. Think double chocolate for extra indulgence or keep it simple with classic pairings like hazelnut or vanilla.
Whether it is sweet or savoury, healthy or indulgent, there’s a recipe from The Dairy Kitchen that’s guaranteed to tickle your mum’s taste buds as she has the day off, to relax.
2 teaspoons black tea leaves
2 cardamom pods, bruised
1/4 cinnamon stick or 1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups milk
1 teaspoon honey
Combine all the spices to create a Chai Latte Mix. (At This stage, the mix can be stored for up to a month in a sealed jar)
Heat milk in a small saucepan or microwave until just below boiling point. Turn off heat, add spice mix and allow to infuse for 3-5 minutes. Stir in honey and strain out spices. Pour into tea cups and serve immediately.
400g wedge ricotta
8 eggs lightly beaten
100g mixed mushrooms, sliced if large in size
4 spring onions, finely chopped
30g baby spinach leaves or rocket
1 punnet (250g) trussed cherry tomatoes
Whisk together ricotta and eggs until combined. Season to taste. Set aside.
Heat butter in an ovenproof 26cm frying pan over medium heat and sauté mushrooms for 2-5 minutes or until just tender. Add spring onions and spinach and cook for a minute until spinach has wilted. Arrange tomatoes over spinach mixture and pour over ricotta egg mixture.
Transfer frying pan to the oven and bake at 180°C for 15-20 minutes or until just set and golden brown on top. Serve immediately.
50g unsalted butter, chopped
250g dark chocolate, chopped
2 eggs, lightly whisked
225g white sugar
30g plain flour
1/2 teaspoon baking powder
30g cocoa powder
a pinch of salt
Peanut Butter Frosting:
250g cream cheese, softened
15g caster sugar
150g smooth peanut butter
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Remove from heat. Quickly stir in egg, sugar, flour, baking powder, cocoa powder and a pinch of salt until just combined.
Drop half tablespoonfuls of mixture onto trays allowing room for spreading. Bake at 180°C (160°C fan forced) for 12-15 minutes or until just set. Cool on trays.
To fill, beat peanut butter frosting ingredients together in a bowl. Pipe onto biscuits and sandwich together. Refrigerate for up to 1 week and bring to room temperature before serving.
Find these recipes and more at The Dairy Kitchen online: www.legendairy.com.au/recipes