insideKENT Magazine Issue 96 - March 2020 | Page 57

FOOD+DRINK GORGEOUS RECIPES TO SPOIL MUM THIS MOTHER’S DAY MUMS – WHAT WOULD WE DO WITHOUT THEM? NO MATTER HOW OLD WE ARE, WE ALWAYS NEED THEM. THEY ARE THERE TO LOOK AFTER US, HELP OUT, AND BE OUR BIGGEST SUPPORTER. SO WHAT BETTER WAY TO SHOW YOUR APPRECIATION THAN BY COOKING UP A STORM IN THE KITCHEN AND TREATING YOUR MUM TO SOME TASTY DISHES? We have rounded up some of the most delicious recipes to spoil Mum this Mother’s Day. There’s breakfast in bed, a tasty lunch, a sumptuous dinner, a cheeky tipple, and even something for the kids to make. Read on to make sure you give your Mum the Mother’s Day she deserves. THE ULTIMATE MOTHER’S DAY BREAKFAST: Fluffy Buttermilk Pancakes with Roasted Apple, Toasted Oats and Ice Cream Recipe by Jude’s Ice Cream www.judes.co.uk These pancakes are epic at breakfast and they make a brilliantly indulgent pudding too! 4. Meanwhile, make the pancakes. Put the flour, bicarbonate of soda, sugar and salt in a large bowl, stir well and set aside. Serves: 4 Ingredients: 5. In another bowl, mix the egg yolks, vanilla and buttermilk and combine thoroughly. For the roasted apples • 4 eating apples, preferably Russet • 4 tbsps clear honey • 3 tbsps balsamic vinegar • 1 tsp cinnamon 6. Put the egg whites in a third large, clean bowl and whisk using an electric mixer until they form soft peaks. For the pancakes • 150g (5 1/2 oz) self-raising flour • 1/2 tsp bicarbonate of soda • 1 tbsp golden caster sugar • A pinch of fine salt • 2 medium eggs, separated • 2 tsp vanilla extract • 300ml (9 1/2 fl oz) buttermilk • Oil, for greasing • 25g (1 oz) butter, for frying the oats • 40g (1 1/2 oz) jumbo oats To serve • 4 scoops of Jude’s Vanilla Ice Cream • Maple syrup Method: 1. Preheat the oven to 200°C/fan 180°C/gas mark 6. 2. Halve each apple and remove the core using a sharp knife. Put the apple halves, cut side up, into a medium baking dish, in a single layer. 3. Mix the honey, balsamic vinegar and cinnamon to a thick paste and drizzle over the halved apples. Cover and bake for 40 minutes, turning the apples over after 20 minutes, until they are very soft. 7. Make a well in the centre of the dry mix and add the egg and buttermilk mixture. Whisk lightly then, using a light touch, fold through the egg whites in two additions. Once the mixture is uniform, set aside for 5 minutes. 8 . Place a large, non-stick frying pan over a medium heat to get hot, then lightly grease with oil. Working in batches, dollop generous tablespoonfuls of the batter into the pan, spaced well apart, to make pancakes roughly 12cm (4 1/2 in) diameter and 1cm (1/2 in) thick. 9. Cook for 1–1 1/2 minutes on each side, or until bubbles form on the surface. Remove to a plate and keep warm. Repeat to make 12. 10. To toast the oats, heat a small frying pan over a medium heat and add the butter. When it melts and foams, add the oats and cook for 3–4 minutes, stirring continuously, until they are toasted. Remove from the heat. little maple syrup and then scatter over some toasted oats. If you're after a more dramatic look, squish down a ball of ice cream to a rough disc shape and put atop a pancake. Continue building a tower in this way, using a skewer down the centre of the pile for structure. Top with some roasted apples, any warm sauce from the roasted apples and a little maple syrup and then scatter over the toasted oats. Serve any remaining roasted apples alongside. 11. To serve: Layer up three pancakes with two apple halves and a scoop of ice cream. Drizzle with any warm sauce from the roasted apples and a TIPS: Do leave the batter mixture to sit for 5 minutes, as it gives the flour a chance to absorb the liquid and provides the pancake with more structure. And while we're talking about tips, use a piece of kitchen paper to wipe clean the frying pan after cooking each batch; this creates an even, fine greaseproof surface to cook on. 57