Tomorrow is a special day in the UK. It’s Mother’s Day!! Before I started writing this blog post I asked myself: Why do we call our mum “mum”?
After searching through the internet I can tell you: the word “mum” originate from the much older “mamma”, which itself is born back in the 1500s. This, in turn, can be traced back to Latin where “mamma” meant “breast” or “teat”. There we go… now we have the answer.
There are lots of mums in this world but not every mum is strong enough to call herself so. A lot of them feel not worthy enough – therefore to every mum out there: you’re a legend for going through pregnancy and moreover birth. So don’t make yourself look small! I can’t imagine how it feels like to have a baby in the belly or how painful giving birth is but I have so much respect for that.
That's one of the reasons why I love that there is that special day in honor and celebration of the women who raised us.
My mum is amazing; she always puts her two girls before her own needs. She was and still is selfless and constantly has an ear for us; don’t matter at what time or which problem it is. And let’s be honest mum’s have THE best advice for each and every problem. Our mother did and probably still is doing a fantastic job in raising us. Every year as Mother’s Day gets close, my sister and myself start thinking about the best possible way of treating her.
Mum’s always do the laundry, prepping dinner, cleaning and tidying the house and so much more. As a thank you for her constant support and love we want to give her something back. On HER day we want her to fully relax, breathe and don’t worry about anything.
Mother’s Day is the day we should, more than anyway, appreciate our mum and celebrate her and with her.
This year we’re going to cook for her – following are snippets of the dishes and of course the recipes we chose:
BREAKFAST: Egg in toast and natural yogurt with granola and blueberries on top with coffee and orange juice
That toast looks amazing, is quick and easy made and is something different and special. What you need:
* 2 tbsp. olive oil
* ½ tsp. pepper
* ½ tsp. salt
* ½ tsp. sweet paprika
* 1 large egg
* 1 tsp. cheese
How to prepare it:
STEP 1: Take a biscuit cutter with a shape and diameter of your choice and cut a hole out of the toast or slice of bread.
STEP 2: In a bowl, stir together the egg with salt, pepper and sweet paprika.
STEP 3: Heat oil in a saucepan and put in the toast and the cut-out as well to roast.
STEP 4: Roast gently until the toast has desired colour then fill the egg mixture into the centre of the hole, then sprinkle on cheese.
What you need for the granola:
* ½ bowl natural yogurt
* ¼ bowl granola
* ¼ bowl blueberries
That’s the easiest and one of my favourite go to breakfast recipes ever. Just put everything nicely together and enjoy.
LUNCH: Salsa tagliatelle
We thought you never can go wrong with an Italian dish: fresh, ripe tomatoes, basil, oil, cheese. Those flavours separately are unimpressive but in combination they are simply amazing. And the best thing is, it’s so quickly prepared – what you need and how to prepare it:
* 350 g dried tagliatelle
* 500 g ripe tomatoes
* 200 g courgette
* 1 bunch of fresh basil
* extra virgin olive oil
* 2 tsp. red wine vinegar
* 20 g hard Italian cheese
STEP 1: Cook the tagliatelle in boiling salted water for 8 to 10 minutes.
STEP 2: At the same time chop tomatoes and courgette, then pick the basil leaves, reserving the smaller ones for the decoration and put the rest onto a pile.
STEP 3: Chop only the pile of basil and mix everything together until you get a rough-looking salsa. Add oil, the vinegar, sea salt and black pepper and keep chopping and mixing until well combined.
STEP 4: Drain the tagliatelle in a colander and pop the tagliatelle in a large bowl and mix in the salsa dressing.
STEP 5: Sprinkle over the reserved baby basil leaves and add hard Italian cheese before serving.
DESSERT: Raspberries & cream chocolate cakes
How yummy does they look? But they don't just look amazing, they are indeed!
Ingredients needed and how to prepare:
* 60 g butter (room temperature)
* 50 g brown sugar
* 1 tsp. vanilla bean paste
* 100 g dark chocolate
* 1 egg
* 75 g flour
* 5 g baking powder
* 80 ml buttermilk/milk
* 300 ml double cream
* 125 g raspberries
* raspberries for decoration
* icing sugar, to dust
STEP 1: Preheat oven to 180 degrees. Line a baking tray with baking paper and prepare four baking rings on tray. STEP 2: Use a mixer to mix the butter, sugar and vanilla bean paste in a bowl until pale and creamy. Add in the melted chocolate until smooth then add the egg. Mix until combined. Fold in flour and baking powder alternately with buttermilk/milk. Fill the mixture into the stacks until smooth surfaces. Bake for 20 minutes and set aside on a wire rack to cool completely.
STEP 3: Remove the rings. Cut each cake horizontally into 3 layers. Whisk the cream in a bowl until soft peaks form. Mash raspberries and mix together with the cream.
STEP 4: Divide the cake dough, cut-side up, among serving plates. Top the cakes with a spoonful of cream and raspberry mixture. Continue layering with remaining cake, cream and raspberry mixture, finishing with cake. Decorate with extra raspberries and dust with icing sugar. … and done are perfect and delicious dishes. I am curious what you think about these recipes and if you took them as an inspiration or even tried one of them out. If you did, I hope it turned out well! :)
Love,
Ella x