Spoil your mum this Mother’s Day by cooking up a feast in your kitchen. We’ve got some old classic with a new modern to inspire you.
Pull a pan of these fluffy muffins out of the oven for a tart, yet refreshing, breakfast bite.
Fresh lemon rind adds the perfect amount of zest to balance out the tartness of the cranberries, which are loaded with vitamin C and fibre.
To lower the fat content, trade in fat-free vanilla yogurt instead of low-fat vanilla yogurt.
- 1 1/2 cups chopped cranberries
- 2 cups plus 2 tablespoons all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon vanilla extract
- 2 large egg whites
- 1 (8-ounce) carton vanilla low-fat yogurt
- 1 large egg
- Cooking spray
- 1 1/2 teaspoons granulated sugar
1. Preheat oven to 375° Fahrenheit.
2. Combine cranberries and 2 tablespoons flour, tossing gently; set aside.
3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together oil and next 5 ingredients (through egg) in a medium bowl. Make a well in centre of flour mixture; add oil mixture, stirring just until flour mixture is moist. Fold in cranberry mixture. Spoon the batter into 12 muffin cups coated with cooking spray. Sprinkle sugar evenly over muffins. Bake at 375° Fahrenheit for 33 minutes.
4. Remove muffins from pans immediately, and place on a wire rack.
Braised Kale Frittata
Frittatas are a brunch favourite. They’re quick-and-easy to make, allow a lot of creativity with ingredients, and make for a unique way to serve a big or small crowd.
This frittata combines two popular cancer fighting vegetables: Kale and tomatoes.
- 6 large eggs
- 4 large egg whites
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 ounce Gruyère or Parmesan cheese, grated (3 TBSP)
- 2 tablespoons chopped oregano
- Cooking spray
- 2 cups
- 3/4 cup chopped cherry tomatoes
1. Preheat oven to 375°F. In a large bowl, whisk the first 6 ingredients (through oregano).
2. Lightly coat an 8-inch ovenproof cast-iron or non-stick skillet with cooking spray. Heat over medium. Add the kale and tomatoes. Cook, stirring, until hot (about 3 minutes). Add the eggs and swirl to distribute.
3. Transfer to the oven and bake until set and hot (about 20 minutes). Cut in wedges.
Lemon Crepe Cake
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/4 cups whole milk, room temperature
- 3 large eggs, room temperature
- 1/2 tablespoon pure vanilla extract
- 6 tablespoons cold unsalted butter, melted, plus more, melted, for pan
- Lemon Curd Mousse (see recipe further below)
- 1/4 cup heavy cream, whipped
- Candied Lemons optional
- Whisk together flour, sugar, and salt. Whisk together milk, eggs, and vanilla. Gradually pour milk mixture into flour mixture, whisking until smooth. Whisk in butter. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or overnight.
- Lightly coat a 6-inch crepe pan or non-stick skillet with butter. Heat over medium heat until just starting to smoke. Remove from heat; pour about 2 tablespoons batter into centre. Swirl to cover bottom. Reduce heat to medium-low; return pan to heat. Cook until edges are golden and centre is dry, about 30 seconds per side.
- Slide crepe onto an overturned plate. Repeat with remaining batter, coating pan with butter as needed, and stacking crepes. Let cool.
- Place 1 crepe on a flat serving dish. Spread about 1/4 cup lemon curd mousse onto crepe. Top with 1 crepe. Continue layering crepes and mousse. (Use 15 crepes, ending with a crepe on top.) Refrigerate until firm, about 1 hour.
- Top crepe cake with whipped cream and 3 or 4 candied lemon slices.
Lemon Curd Mousse:
- 1 teaspoon unflavoured gelatin (from one 1/4-ounce envelope)
- 1 tablespoon cold water
- 4 large eggs plus 6 large yolks
- 1 cup sugar
- 1 tablespoon plus 2 teaspoons finely grated lemon zest (from 2 lemons), plus 3/4 cup fresh lemon juice (from 5 to 6 lemons)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup heavy cream, whipped
- Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
- Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
- Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.