Mother's Day brunch recipes
Make it an extra special Mother’s Day with these treats for a delicious brunch you can all enjoy.
We all love to spoil mum on her special day but conjuring something special to eat isn’t always easy. Here are some simple recipes to help you spoil her without too much effort in the kitchen on your part.
Coddled eggs with smoked trout and herbs
10g butter, plus extra, for greasing
120ml creme fraiche or thick cream
250g smoked trout fillets, flaked into 3-4cm pieces
6 free-range eggs, at room temperature
1 tablespoon chopped dill
1 tablespoon finely chopped chives
Toast soldiers, to serve
- Preheat oven to 190°C. Butter six, shallow one-cup capacity ovenproof dishes then place in a large roasting pan. Spoon one tablespoon of cream into each dish then top with trout pieces. Carefully break an egg over the trout in each dish. Scatter with herbs and top each with a small piece of butter.
- Pour water into roasting pan until it reaches one-third of the way up sides of dishes. Cover with foil and bake for 12 minutes, or until the whites are set but yolks are still runny. Serve with toast.
2 sheets ready-rolled frozen puff pastry, partially thawed
8 tablespoons chocolate-hazelnut spread
1 egg, beaten
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate-hazelnut spread over each square, leaving a 1.5cm border around all edges.
- Brush pastry edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
- Bake for 20 minutes or until pastry is golden and puffed. Serve warm.
Baked autumn fruit
1 vanilla bean, halved lengthways
2 small royal gala or pink lady apples, cored, cut into 1cm wedges
1 large bunch (1kg) trimmed rhubarb stalks, cut into 5cm lengths
1 cup (220g) caster sugar
- Preheat oven to 180°C. Thinly peel rind from one orange then cut into fine shreds and place in a bowl. Juice peeled orange and add juice to bowl. Scrape seeds from vanilla bean into bowl and add bean. Add apples, rhubarb and sugar. Toss well. Peel skin and pith from remaining oranges then cut into rounds and set aside.
- Transfer apple mixture to a non-reactive (glass, ceramic or stainless steel) ovenproof dish. Cover tightly with foil and bake for 30 minutes. Uncover, baste with cooking juices then add orange slices and bake, uncovered, for a further 15 minutes or until fruit is tender. Serve warm or at room temperature.
300g frozen strawberries
1/4 cup (55g) caster sugar
1/4 cup (60ml) lime juice
2 cups (500ml) soda water, chilled
- Process strawberries, sugar, lime juice and 1 cup water in a food processor until smooth then strain through a fine sieve over a bowl. Discard solids and transfer liquid to a jug. When ready to serve, add chilled soda water then pour over ice in small glasses.
- Prepare in advance: Sieved and pureed strawberry mixture can be made up to 1 day ahead. Store, covered, in the fridge.