Mother’s Day is fast approaching, and what better way to show appreciation for your mum than to make her some lovely breakfast in bed. Here at the VE Headquarters, we have found one sweet and one savory recipe that we will be trying out, and you should too! Show mum just how much you care with these very tasty recipes that put a spin on Mother’s Day breakfast!
Coconut Crepes with Raspberry Sauce
For the raspberry sauce
2 tsp cornflour
2 tsp maple syrup
For the coconut crêpes
140g plain flour
2 large eggs
300ml coconut milk
2 tbsp toasted desiccated coconut
a little sunflower oil, for frying
1.Set aside 6 of the raspberries. Mix the cornflour with 1 tbsp water until smooth. Measure 300ml water in a pan, and stir in the cornflour paste. Heat, stirring, until thickened. Add the remaining raspberries and cook gently, mashing the berries to a pulp. Strain the mixture through a sieve into a bowl to remove the seeds, pushing through as much of the mixture as you can. Quarter the reserved raspberries and add to the sauce, along with the maple syrup.
2.To make the crêpes, tip the flour and a pinch of salt into a large jug, then beat in the eggs, coconut milk, 200ml water and 11/2 tbsp toasted coconut to make a batter the consistency of double cream. Thin with a little more water if it is too thick. Heat a small frying pan with a dash of oil, then pour in a little batter, swirling the pan so that it completely covers the base. Leave to set over the heat for 1 min, then carefully flip it over and cook the other side for a few secs more. Transfer to a plate and repeat.
Recipe from Good Food magazine, January 2015
Spicy Tomato Baked Eggs
1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded and finely chopped
1 garlic clove, sliced
small bunch coriander, stalks and leaves chopped separately
2 400g cans cherry tomatoes
1 tsp caster sugar
1.Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
2.Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
Recipe from Good Food magazine, October 2008
With only a week left to Mother's Day, don’t forget to pick up a gift from one of our themed lines to suit your mum’s favorite hobbies. Our Condiments line is simply delicious for any foodie. The Victoria Eggs Baking Delights range of products is also ideal for any mother enjoys spending time making tasty sweets and pastries. For the gardening mum, the perfect gift is from our Green Fingers gardening themed products.