Mother’s Day is a wonderful opportunity to show Mum your appreciation with delicious food. Preparing a meal at home adds a personal touch that a restaurant meal can’t quite capture. Breakfast in bed remains a timeless favourite — think eggs benedict, or fluffy pancakes, fresh fruit and maple syrup — a caring and comforting start to her day.
And don’t forget the card. Handmade is perfect; it doesn’t need to be flawless. Trust me, I keep a box of cards from my children that I open once a year and treasure the memories they hold.
Mother’s Day is celebrated on different days in many parts of the world, most commonly in March or May.
In the UK, Mother’s Day is always celebrated on the fourth Sunday of Lent – three weeks before Easter Sunday. Centuries ago, people who had moved away would return to their hometowns to visit the churches where they had been baptised or once worshipped. This tradition became known as Mothering Sunday, a time of homecoming, reflection, and connection with family and community.
Mother's Day in New Zealand, the USA, Australia and Japan is celebrated on the second Sunday of May to honour mothers, grandmothers and maternal figures.
RUBY RED LAMINGTONS
New-ish Ruby Red kiwifruit are available from your supermarket or greengrocer. Use store-bought lamington sponge or homemade. Don’t like red? Then use lime jelly and green kiwifruit or lemon jelly and gold kiwifruit.
trifle sponge about 20cm x 20cm square and 5cm deep
85g packet strawberry jelly crystals
1 cup boiling water
1 cup desiccated coconut
1/2 cup cream
1 tablespoon icing sugar
1/2 cup thick custard
2 Ruby Red kiwifruit, peeled and sliced
Using a flexible, thin, serrated knife, cut the sponge into 12 even pieces. Carefully remove any brown edges. You should have about 12 squares.
Place the jelly crystals in a bowl. Stir in the boiling water until the crystals are dissolved. Pour into a shallow dish and chill until cold but not set. Spread the coconut on a dinner-sized plate.
Carefully dip each edge of the sponge squares briefly in the jelly. Handle gently as the sponge is soft. Once one square is coated, dip it into the coconut. Repeat until all squares are coated. Place in the fridge to set, about 30 minutes.
Whip the cream and icing sugar in a bowl until thick.
To serve, slice the lamington from the top to the base until almost sliced through.
Insert a teaspoon of custard at the bottom of each cut, then top with whipped cream.
Filled lamingtons will keep in the fridge for 1-2 days. Add the kiwifruit slices just before serving. Makes about 12.
EGGS BENEDICT WITH SPINACH & SALMON
I used a stick blender to make the Hollandaise.
Blender Hollandaise Sauce: 1 large egg yolk
1 tablespoon lemon juice, warmed
pinch salt
100g butter
Eggs: 2 muffin splits
100g spinach, washed and finely chopped
4 eggs
1/2 medium avocado, stoned and thinly sliced
50g sliced smoked salmon
To prepare the sauce, place the egg yolk in a small food processor or blender. Add the lemon juice and salt. Blend until smooth. Melt the butter over low heat or in the microwave. With the blender motor running, gradually pour in the butter in a thin, steady stream. Keep the sauce warm by standing the container in warm water or pouring it into a warmed vacuum flask.
Halve the muffins, then toast. Microwave or steam the spinach until limp. Squeeze dry and chop again. Poach the eggs in simmering water.
To serve, top the muffin halves with the spinach, avocado and salmon. Top with the poached eggs and the Hollandaise Sauce. Serves 2.