A Mothers Day Feast

My mum's name is Rose and when I found this little cup, saucer and spoon in a friends shop I just had to buy it for her.

Today is Mothers day in Australia and we have just spent a lovely afternoon celebrating with my Mum & Rob's Mum. We enjoyed a lovely lunch together that included.

Entree: Spicy pumpkin soup
Main: Creamy chicken pot pies, Italian herbed potatoes, carrots & Goren beans
Dessert: Tiramisu

Growing up in Scotland Mothers Day was always earlier in the year. Mothering Sunday as it is known has been celebrated since the 16th Century during the period of lent on the fourth Sunday of lent. This means it never falls on the same weekend each year as it depends on Easter and Lent.

Here are some of the recipes I made today. I hope you enjoy them as much as we did.

CREAMY CHICKEN POT PIES

Ingredients

2 tablespoons olive oil
500g chicken breast fillets, trimmed, cut into 3cm pieces
175g shortcut bacon, trimmed, chopped
250g small cup mushrooms, sliced
1 cups light sour cream
2 teaspoons Dijon mustard
1 tablespoons fresh thyme leaves
1 sheet ready-rolled puff pastry, thawed
1 egg beaten

Instructions

1. Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over high heat.
2. Cook chicken, in batches, for 3 to 4 minutes or until cooked through. Remove to a plate.
3. Reduce heat to medium. Add bacon and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are tender.
4. Return chicken to pan. Add sour cream, mustard and thyme. Stir to combine. Divide mixture between four 1 cup capacity ovenproof ramekins.
5. Cut 4 rounds from pastry sheet, slightly bigger than ramekins. Brush ramekin edges with water. Place pastry rounds over filling. Trim excess pastry. Press down edges to seal. Cut a cross in the centre of pie tops.
6. Brush tops with egg.
7. Place pies on a baking tray.
8.Bake for 15 minutes or until pastry is golden and puffed.



BERRY TIRAMISU

Ingredients

2 eggs separated
1/4 cup caster sugar
250g mascarpone cheese
300ml thickened cream
300g plain sponge cake
1 cup Strong coffee
1 cup coffee liqueur
250g strawberries
125g blueberries
125g raspberries

Instructions

1. Beat egg yolk & sugar together in a large bowl until pale & creamy
2. Fold in mascarpone
3. Whip cream and fold into mascarpone mix
4. Beat egg whites until they for stiff peaks then fold into mascarpone mix
5. Refrigerate for 30mins
6. Cut cake into 1cm cubes
7. Combine coffee & liqueur
8. Combine berries
9. Put dessert together in individual glasses using layers as follows -
Cake, Liqueur, Berries, Mascarpone mix then repeat

Refrigerate for up to 3hrs before serving.


ENJOY♥