Home' Advocate Communications : Fiordland Advocate 8 May 2014 Contents WHAT’S COOKING
Page 12 | 8 May, 2014
The origin of Mother’s Day can
be traced back to the ancient
Greeks and Romans. However, the
celebrations as we know them are
only about 100 years old.
Mother’s Day is celebrated in over 40 countries (although on different
dates) and is a popular event.
Here are six suggestions for making mum feel appreciated:
1) Take her breakfast in bed – not too early as it’s a Sunday – more like
9am would be fine. However, a cuppa and the Sunday paper would be
nice at around 8am.
2) Bake her a cake. Not too sweet or chocolatey. I know youngsters like
sweet, sticky and colourful but mums generally prefer something more
savoury or tangy. How about a real orange cake?
3) Make a little posy of flowers. Not roses because they don’t last that
long. Try tulips as they grow in the vase, or a bunch of fresh herbs and
violas. Freesias are a favourite – my mum had them on her wedding
tables when she was married.
4) Treat her to a healthy salad for lunch – not the barbecued sausages
that dad normally flambés. If you must serve sausies, I know my mum
preferred smoked chorizo diced up with cos lettuce, chopped avocados,
shaved parmesan cheese and a little Paul Newman’s Caesar Salad
5) Afternoon tea would be great. I can remember going with my mother
to the rooftop Grand Tearoom at the old Farmers store on Hobson Street
in Auckland for sandwiches and cake. And very proper it was too. Tiered
cake stands and fine china tea cups. I think I drank Fanta. But they’re
doing it again – except that the Fanta will be replaced by bubbles
on arrival. Yes, the Heritage Hotel (which has inherited the Farmers
building that has just turned 100 years old) is providing morning and
afternoon sessions of fine food to celebrate its centenary.
6) For dinner my mother really enjoyed a glass of pinot noir followed by
slow-cooked roast lamb and all the trimmings. It’s so easy to cook – the
oven does all the work. You just have to do the dishes afterwards!
Make it for
1 large orange
1⁄4 cup caster sugar
1 tablespoon cider vinegar
185g each: ground almonds, white
1 teaspoon baking powder
Place the orange – with skin on –
in a deep saucepan and cover with
Stir in the caster sugar.
Slowly bring to a simmer.
Cover and cook for 11⁄2 hours,
Remove from the syrup and cool
until able to handle. Cut into
quarters and discard any pips.
Meanwhile, bring a large frying
pan of water to a simmer. Add the
vinegar. Carefully break in 3 eggs.
Poach until just cooked. Cool a
Preheat the oven to 160°C.
Lightly butter a 12-hole muffin
pan, preferably one with straight
Place the ground almonds,
sugar and baking powder into a
food processor. Add the orange
quarters, the 5 whole eggs and
the 3 poached eggs. Blend, until
Pour the mixture into the prepared
muffin holes almost to the top.
Bake for 40 minutes, until a
skewer inserted in the centre
comes out clean. Turn out onto a
wire rack to cool.
Great served topped with a little
mascarpone or whipped cream
and sprinkled with finely grated
Makes 12 little cakes.
Poached Egg Moist Orange Cakes
1 cup each: plain flour, wholemeal
1 tablespoon baking powder
1 cup trim milk
1 cup warm water
1⁄2 cup fresh or frozen blueberries
rice bran oil or clarified butter for
Combine the flours and baking
powder in a bowl.
Beat the milk and eggs until
well combined. Stir into the dry
Cover and refrigerate overnight.
Add the warm water and
blueberries in the morning, just
Heat a teaspoon of oil or butter in
a small heavy frying pan.
Add enough batter to just cover
the base. Cook on medium until
bubbles appear on the top. Flip
over and cook the other side.
Repeat until all the mixture is
Great served with grilled or
microwaved bacon and drizzled
with a little maple or pomegranate
Makes 8-20 pancakes.
Overnight Blueberry Pancakes
250g dark Ghana chocolate
2 cups mixed superfoods eg goji
berries, raisins, coconut chips,
brazil nuts, hazelnuts pumpkin and
Spray a 20cm square pan with oil.
Line the base with baking paper
and spray again.
Break the chocolate into small
Place in a microwave-proof bowl.
Melt on 75% power for 3 minutes,
Stir well and continue cooking for
2-3 minutes, until just melted.
Add the superfood mix.
Pour into the prepared pan.
Smooth evenly over the base.
Chill, until set. Cut or break into
Makes about 20 pieces.
125g round brie
1 tablespoon butter, softened
2 tablespoons flaked almonds
Place the cheese on an oven-proof
plate. Spread the butter over the
top and sides of the cheese.
Pat the almonds
Preheat the oven
Bake the cheese
for about 10
minutes or until
it just begins to
Serve with warm
crusty bread and a
selection of olives,
This unusual gluten-free recipe is based on one from chef Jinu Abraham at Auckland’s Heritage Hotel.
An easy recipe for the kids to make for mum. For the crunch I used Raw Power, a new superfood mix of dried
fruits, nuts and seeds available from bulk bins in supermarkets.
Excellent served as a starter to dinner or for brunch.
Who do we work with?
Southern district needs assessors
Health and Disability Advocate
GP and medical services
Community support workers
Phone (03) 236 0141 anytime
Country living. Family values.
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