Mother’s Day is all about spoiling mum, so we’re starting her day off the right way: with a beautiful breakfast in bed. A new mum herself, here Sarah Pound of Two Pounds shares three delicious recipes; ricotta pancakes with berries and mint, smashed pea and goats cheese on sourdough, and a basil and strawberry smoothie.
Smashed pea & goats cheese on sourdough
4 slices of sourdough bread, toasted
2 cups of frozen peas
50g of goats cheese, plus a little extra for serving
8 basil leaves, finely chopped
8 mint leaves, finely chopped
1 lemon, juice and zest
2 tbsp of good quality extra virgin olive oil
180g packet of haloumi cheese (optional)
Snow pea sprouts or watercress to serve
Place frozen peas in a medium saucepan of boiling water and simmer for 2-3 mins until vibrant green. Remove from heat and run under cold water. Use some paper towel to dry peas well. Add the goats cheese, lemon rind and juice and mash with the back of a fork. Add the chopped basil & mint and gently stir through. Season well with salt and pepper.
Bring a pot of water to the boil and add the 4 eggs. Let the eggs simmer for 6 minutes for a soft boiled egg. Peel and set aside.
Heat a small fry pan over medium heat and add a tablespoon of olive oil. Add the haloumi and fry for 2-3 mins each side until golden brown. Remove and set aside.
Toast sourdough bread, and top each piece with a generous amount of smashed pea mix. Cut open the boiled eggs and place on top of the pea smash. Slice the haloumi and place next to the eggs. Finish with the extra goats cheese, greenery, drizzle of olive oil and salt & pepper.
Ricotta pancakes with blueberries & coconut yoghurt
2 cups of self-raising flour
2 tsp bicarbonate of soda
1.5 tbsp of caster sugar
Pinch of salt
250g of full fat ricotta cheese
1.5 cups of full fat milk
1 tbsp of vanilla extract
2 eggs, lightly beaten
50g of butter, melted (extra for frying)
Extra virgin olive oil
Fresh mint leaves
Sift the self-raising flour, bicarbonate of soda, sugar and salt into a bowl. In another bowl, combine all the wet ingredients – ricotta, milk, vanilla extract, beaten egg, melted butter – mix well. Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients little by little until a smooth batter is formed.
Heat a heavy based, non-stick fry pan and add a teaspoon of butter to the pan, along with a drizzle of olive oil (the olive oil will ensure the butter doesn’t burn). Add two separate ladles of pancake batter to the pan. Cook for about 4 minutes on each side until you see bubbles appearing, and then flip it over and cook for another 2-3 minutes. Put aside and continue with the rest of the batter.
To decorate, let the pancakes cool a little, so that the yoghurt doesn’t melt. Layer each pancake with a tablespoon of coconut yoghurt until you get to the top (you can do every second layer if you don’t want too much yoghurt). At the top, place a dollop of coconut yoghurt in the centre and top with some fresh berries, mint leaves and a drizzle of honey or maple syrup. Mum will love them!
Strawberry & basil smoothie
1 ½ large frozen bananas
1 ½ cups of frozen strawberries
½ cup of frozen raspberries
1 ½ cups of coconut milk
1 teaspoon of vanilla extract
Flaked raw coconut
Fresh sliced strawberries (greens left on)
Fresh basil leaves
Fresh figs, sliced
Fresh raspberries, smash some up for texture
Chopped raspberry Lindt dark chocolate
Mini kiwi fruits
Mix all smoothie ingredients in a blender until smooth. If you like your smoothie thick, leave it as is. Otherwise add more coconut milk and blend further.
Then be creative and decorate how you like, remember to use different colours.