Mother’s Day UK recipes: three delicious ideas to make for your mum from Ravinder Bhogal
Few things say “I love you” more than an unbidden cup of tea, but if you want to show true appreciation to the maternal figure in your life this Mother’s Day, there’s nothing better than a few indulgent snacks to go with it,I love the British tradition of afternoon tea, but I find finger sandwiches in hotel lobbies a little too fussy,I would much rather a fortifying savoury sandwich, a slab of good, old-fashioned cake and buttery biscuits that crumble into a million sweet crumbs,This very simple cake can be baked in a regular cake tin, but cooking it in a bundt tin makes it much more of a showstopper,If you want to forgo the icing, serve with a dollop of creme fraiche and berries instead.
Prep 5 min Cook 55 min, plus cooling Serves 10225g softened unsalted butter, plus extra for greasing225g caster sugar 4 eggs 2 tbsp elderflower cordial 225g self-raising flour Finely grated zest and juice of 1 lemon 2 tbsp milk 150g icing sugarElderflowers, or edible flowers, to decorate (optional)Heat the oven to 180C (160C fan)/350F/gas 4 and generously butter the insides of a 2.4-litre bundt tin; use a pastry brush to get into every crevice.Whisk the butter and sugar with an electric whisk or in a stand mixer, until pale and fluffy.Add the eggs one at a time, whisking them in well between each addition, then whisk in a tablespoon of elderflower cordial.Finally, sift in the flour, add the lemon zest and milk, and fold in with a metal spoon.
Pour the batter into the greased tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.Let the cake cool for 15 minutes, then carefully take it out of the tin and transfer to a wire rack to cool completely.To make the icing, mix the lemon juice with the remaining tablespoon of elderflower cordial, then whisk in the icing sugar a few tablespoons at the time, until smooth and runny.Drizzle the icing over the top of the cake, decorate with elderflowers or edible flowers, if you like, then slice and serve.The curd lends a tart contrast to these otherwise sweet biscuits.
Prep 5 min Cook 45 min Makes 16250g softened unsalted butter60g icing sugar1 big pinch fine saltFinely grated zest of 2 limes, plus 2 tbsp juice225g plain flour 75g cornflourFor the filling60g softened unsalted butter 120g icing sugar1 pinch fine salt1 tsp lime juice 75g passion fruit curdHeat the oven to 160C (140C fan)/325F/gas 3 and line two baking sheets with greaseproof paper,Put the butter, sugar, salt and lime zest in the bowl of a stand mixer fitted with the paddle attachment and cream until pale and fluffy,Beat in the flour, cornflour and lime juice until the mix just comes together; do not overbeat or you’ll end up with tough biscuits,Measure out level tablespoons of the batter, roll them into balls and arrange on the baking sheets spaced well apart,Press down gently with the tines of a fork to flatten, then bake for 15-18 minutes, swapping the trays around halfway, until pale golden.
Leave the biscuits to cool slightly on the trays, then transfer to a rack to cool completely.For the filling, beat the butter, icing sugar, salt and lime juice in a stand mixer until light and fluffy.Once the biscuits have cooled, spread half of them with the filling and top the rest with a half-teaspoon each of passion fruit curd.Sandwich the halves together and serve.Feel free to swap out the ketchup for sriracha, if you like your sandwich a little spikier.
Prep 15 min Cook 15 min Chill 2 hr Serves 450ml vodka 50ml extra-virgin olive oil 1 tbsp white-wine vinegar ½ tsp coriander seeds, toasted and coarsely ground1 small banana shallot, peeled and finely sliced 1 long red chilli, split in half lengthways1 small garlic clove, peeled and thinly sliced Finely grated zest and juice of 1 lemon400g cooked prawns½ iceberg lettuce, shredded 4 brioche rolls, sliced open and buttered 4 large, thick slices fresh tomato Black pepper Celery saltFor the dressing6 tbsp good-quality mayonnaise 2 tbsp ketchupFinely grated zest of 1 lemonJuice of ½ lemonA generous shake of Tabasco, plus extra to serveWorcestershire sauce, to tasteIn a shallow dish, mix the vodka, olive oil, vinegar, coriander seeds, shallots, chilli, garlic, lemon zest and juice.Add the prawns, stir to coat, then chill in the fridge for two hours.Make the dressing by mixing all the ingredients in a bowl, then taste and adjust accordingly.Fish the prawns out of their marinade, then divide the dressing, lettuce and prawns between the buttered buns.Top each one with a slice of tomato, season the tomatoes with black pepper, celery salt and more Tabasco, if desired, and top with the bun lid.
Mother’s Day UK recipes: three delicious ideas to make for your mum from Ravinder Bhogal
Few things say “I love you” more than an unbidden cup of tea, but if you want to show true appreciation to the maternal figure in your life this Mother’s Day, there’s nothing better than a few indulgent snacks to go with it. I love the British tradition of afternoon tea, but I find finger sandwiches in hotel lobbies a little too fussy. I would much rather a fortifying savoury sandwich, a slab of good, old-fashioned cake and buttery biscuits that crumble into a million sweet crumbs.This very simple cake can be baked in a regular cake tin, but cooking it in a bundt tin makes it much more of a showstopper. If you want to forgo the icing, serve with a dollop of creme fraiche and berries instead
Benjamina Ebuehi’s recipe for caramelised white chocolate and rhubarb cheesecake | The sweet spot
It’s often my own impatience that forces me to make no-bake cheesecakes over baked ones. They’re not at all as faffy, though it’s pretty hard to beat the lighter, silkier texture you get with a baked version plus the extra effort is worth it on a special occasion such as Mother’s Day. I’ve sweetened the filling for this one with caramelised white chocolate – it brings a beautiful, creamy, dulce de leche-type caramel flavour that even the biggest white chocolate haters should enjoy. If making your own caramelised white chocolate feels a step too far, however, just buy bars of blond chocolate instead. Top with gently poached rhubarb for a pop of colour and to cut through the richness
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Parmigiano reggiano, grana padano, lodigiano, trentingrana and the other members of the grana-type cheese family (there are many, and all are worth seeking out) are far from cheap. Which is why it is important to use every last bit, including the rind with the last few millimetres of cheese still attached. That functions as a sort of highly flavoured and fatty stock cube that can be added to soups and stews. The best place to keep your precious rinds is in a plastic bag or airtight container in the freezer, which also preserves flavour and stops them drying out, until they’re pulled out and added directly to whatever needs a boost, or to make one of the nicest, most delicately flavoured and cheesy broths, which in turn makes a lovely risotto.I have written about risotto many times here, with each version a new favourite, and providing lessons in a dish that, regardless of how much I learn and practise, I am always chasing: the right proportions of rice to broth, as well as a pleasing consistency and texture
‘Highly problematic behavior’: Noma residency in LA starts with PR crisis
It was always going to be an indulgence for René Redzepi, the Danish-Albanian chef of Noma fame, to bring his exacting, innovative vision of haute cuisine to Los Angeles and spend several weeks tickling the palates of well-heeled diners at a hilltop estate once dubbed “the most beautiful home in Hollywood”.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.The timing has certainly been unfortunate, since the US is now fighting a destabilizing war in the Middle East and food prices are climbing so steeply that many ordinary Americans can no longer afford to eat at McDonald’s, much less contemplate the counterintuitive delights of tacinga cactus, bougainvillea petals, mealworms and giant tuna eyes
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