Mothers Day Recipes

Here is a collection of the recipes that were made for Mothers Day 2019.

Chocolate Dipped Strawberries



Strawberries – aim for 4 per child

Milk chocolate

Shredded coconut


  • Glass bowl for melting
  • Slow cooker
  • Wooden spoon
  • Spatula
  • 5” bowls for ingredients
  • skewers
  • Paper towel
  • Wipes
  • Marking Pens
  • Baking Paper



  1. Melt chocolate in glass bowl in microwave
  2. Keep warm in slow cooker on “warm” setting.
  3. Write your name on a piece of baking paper.
  4. Skewer each strawberry then carefully dip the strawberry into the chocolate.
  5. Hold over the chocolate bowl until all the chocolate stops dripping from the strawberry, turning the strawberry slowly.
  6. Once it’s finished dripping, dip the strawberry into the coconut or the sprinkles.
  7. Place on baking paper.

Once you’ve finished all the strawberries, place your completed items in the cool room to chill.



Serves 6-8



 3 large eggs

 1/2 cup (100 g.) sugar

 1/8 teaspoon salt

 1/2 cup (70 g) plain flour

 2 tablespoons (28 g) unsalted butter, melted and slightly cooled

 1 cup (240 ml) whole milk

 1/2 cup (120 ml) heavy cream

 1 teaspoon vanilla extract

 Finely grated zest of 1/2 lemon , optional

 2 cups pitted cherries, berries, or other fruit

 Icing sugar , for garnish



Mixing bowls


Measuring sets inc spoons

Glass bowls for melted butter

Grater for lemon zest

Aluminium tart tins or large tart dish that can be cut into wedges.



  1. Preheat the oven to 180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.


  1. Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.



Makes approx. 12-16



3 eggs

1/2 cup caster sugar

1 lemon, rind only, finely grated

1 large lime, rind only, finely grated

3/4 cup plain flour

1/4 teaspoon baking powder

60g unsalted butter, melted and cooled

icing sugar, to dust



Madeleine trays

Measuring cups


Mixing bowls

Hand electric beater

Metal spoons for folding.

Wire racks

Sifter or sieve for dusting.


  • Directions
  • Step 1. Preheat oven to 200°C. Grease a 20-hole madeleine baking pan. Place eggs, sugar, lemon rind and lime rind into bowl. Using an electric hand beater, beat mixture until thick, pale and doubled in volume. Gently fold in flour, baking powder and butter using a metal spoon.
  • Step 2. Place tablespoons of mixture into prepared madeleine moulds. Bake for 15-20 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Cool on a wire rack. Dust with icing sugar and serve with coffee.





3 1/2 cups (525g) self-raising flour

·         1 cup (250ml) lemonade

·         3/4 cup (185ml) buttermilk

·         Jam, to serve



Silver bowl

Measuring sets

Pallet knife or wooden spoons

Baking paper / markers

Round cutter shapes

Baking tray

Tea towel to keep scones warm at the end until serving.




  • Preheat oven to 220°C and grease a 23cm (base measurement) square cake pan. Place the flour in a large bowl and make a well in the centre. Add the lemonade and buttermilk, then use a flat-bladed knife to stir until a soft, sticky dough forms.
  • Turn the dough onto a lightly floured surface and gently knead until just smooth. Press into a 3cm-thick disc. Use a lightly floured 6cm round cutter to cut 16 discs from the dough, re-shaping the dough if necessary. Arrange the scones, side-by-side, in the prepared pan.

 Tip 1.  – the less that you knead, the fluffier the dough.  The more that you knead, the stronger the gluten is developed in the flour.

Tip 2. – Wrap the scones in a dry clean tea towel once you have taken them out of the oven.  This prevents them drying out, and keeps the steam up to them.

Serve with Whipped cream and jam.


Chantilly Cream

Ingredients (Individually)


  • ¼ cup thickened cream
  • Drop vanilla extract
  • 1 tsp icing sugar




  • Measuring cups – 1/4
  • Disposable spoons
  • Whisks / or hand mixer
  • Mixing bowls - medium



  1. Combine thickened cream, vanilla extract and icing sugar in the bowl.
  2. Whisk the cream until it forms firm peaks.

 Each family to measure out ¼ cup for each member of their group.  E.g.  If you group has 3 members, simply x 3 = ¾ cup cream. 

Cucumber, Tomato and Cheese Skewers



4 5mm-thick slices of feta cheese

·         1 small Lebanese cucumber cut lengthways into 5mm-thick slices

·         8 cherry tomatoes

·         bought hummus, to serve



Chopping boards





  1. Use a knife to cut 4 shapes from feta.
  2. Cut rounds from the cucumber.
  3. Alternately thread 2 cherry tomatoes, 2 cucumber shapes and 1 feta onto 1 bamboo skewer.
  4. Repeat with 6 more cherry tomatoes and the remaining cucumber shapes and cheddar shapes. Serve with bought hummus or dip.


Cucumber and Chicken Tea Sandwiches



Shredded chicken

·         Mayonnaise

·         Cucumber strips

·         Salt and Pepper


Chopping boards

Knives for cutting and spreading

Serving plate.



  1. Spread each sandwich with butter or mayonnaise.
  2. Cut off the crusts of the sandwiches with a straight edged knife.
  3. Slice the cucumber into thin slices.
  4. Place chicken onto the sandwich.
  5. Top with cucumber slices, then sprinkle with sat and pepper.
  6. Slice the sandwich into 3 slices.
  7. Place onto your family’s plate.




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