A Mother’s Day menu from the children with love

PUBLISHED: 18:32 08 March 2015 | UPDATED: 18:32 08 March 2015





Ingredients (serves 2)

1 egg

4 slices bread, slightly stale

75ml whole milk

Knob of butter

Fresh seasonal fruit

1 tablespoon ground cinnamon

1 tablespoon vanilla extract

Sea salt

Maple syrup to serve

1. Break the egg into a shallow bowl. Add the milk, vanilla and a pinch of salt and beat together with a fork.

2. Dip the bread slices briefly in the egg mixture, making sure the liquid soaks into both sides.

3. Melt a knob of butter in a large non-stick frying pan and cook the bread for a couple of minutes on each side until brown and crisp.

4. Put the eggy bread on a serving plate and sprinkle with ground cinnamon and a drizzle of maple syrup. Serve hot with fresh fruit.


Ingredients (serves 4)

1.5kg free range chicken, preferably organic

3 sprigs fresh rosemary

50g butter

Sea salt

Black pepper

1. Heat the oven 180˚C/160˚C fan/Gas 4

2. Rinse the chicken thoroughly, pat dry with kitchen paper and put it in a roasting tin.

3. Wash the rosemary sprigs and stuff one into the body cavity of the bird. Sprinkle the rest of the rosemary leaves over the outside. Dot the butter over the breast and thighs and season with a little sea salt and a generous grinding of black pepper.

4. Roast the chicken for 35 minutes. Then turn the bird over and continue cooking for another 35 minutes.

5. Put the cooked chicken on a plate, cover it with foil and leave it to rest for a good 15 minutes. Keep the pan juices warm and douse the bird with them when you serve it.


Ingredients (serves 4)

800g waxy potatoes

1 tablespoon chopped parsley

500g mixed wild mushrooms, frozen

200ml vegetable stock

2 shallots

1 clove garlic

3 tablespoons olive oil

Sea salt

Black pepper

1. Scrub the potatoes clean and cut into thick slices. Wash and chop the parsley. Peel and finely slice the shallots. Peel and bash the garlic. Prepare the stock according to packet instructions.

2. Warm the olive oil in a large frying pan. Add the shallots and garlic, sprinkle with a little salt and cook for 2-3 minutes.

3. Add the frozen mushrooms and parsley and sauté for 4-5 minutes.

4. Add the potatoes, stir well to mix and cook over a medium heat for a few minutes until they have absorbed the liquid released by the mushrooms. Remove the garlic clove and add the stock.

5. Cover the pan with a lid and cook over a low heat for 25 -30 minutes or until the potatoes are cooked through. Season with a generous grinding of black pepper to serve.


Ingredients (serves 4)

450g Greek yogurt

150g Philadelphia light

300g tinned peaches in fruit juice

2 tablespoons honey

30g pistachios

1. Drain the peaches and blitz to a puree in a liquidiser or with a stick blender. Divide the mixture between 4 dessert dishes and chill for 10 minutes.

2. Put the yogurt and Philadelphia cheese into a large bowl and beat to a fluffy and creamy consistency. Fold in the honey.

3. Spoon the yogurt mixture over the fruit puree and chill for at least 30 minutes.

4. Before serving sprinkle each cup with chopped pistachios.

For more information, visit www.lemonsqueezy.eu

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