Breakfast in bed for Mother’s Day

I had a long thought about the best ideas for breakfast in bed for Mother’s Day after being asked by Blinds Hut. It’s not as easy as I thought it would. It has to be something simple, that takes only a short time to make, but it’s also delicious and looks amazing. I had a chat with my mother, I asked her what she would like, not surprisingly, she agreed with me that scones and boozy cupcakes are a good choice.

 Breakfast in bed for Mother's Day

If you make huge portions, like I did, you can share it and that is an even better idea.

Some of the things I’ve prepared can be made in advance, like the garlic butter. Even the cupcakes can be made the day before. If not, start with them, so they have time to cool before pipping the buttercream on top.

 Breakfast in bed for Mother's Day

Ingredients for 6 scones:
– 225g white self-raising flour
– 35g butter at room temperature
– 1 egg
– 110 ml milk
– 1 tsp baking powder
– 1 tsp Black sesame seeds, plus more to sprinkle on top
– salt
– dried basil
– 1 slice of cheese, I used Gouda

Start by heating the oven at 200C or 180C fan.
Mix the dry components by hand with the butter until it resembles bread crumbs. In a separate bowl, beat the egg with the milk. Pour most of the egg mixture over the dry ingredients and start mixing. Tip it onto a floured worktop. Make sure you are not kneading the dough too much. Flatten the dough with a rolling pin or with your hands. Cut the scones with a cookie cutter and place them on a tray lined with baking paper. Brush the remaining egg mixture on top. Bake the scones for 10 minutes.

Take them out of the oven, put pieces of Gouda on top and sprinkle sesame seeds over. Put them back in the oven and bake the scones for another 3-5 minutes. Take them out of the oven and leave them to cool on a cooling rack.

 Breakfast in bed for Mother's Day

The scones will have a beautiful texture and they will go great with olives and the garlic butter.

 Breakfast in bed for Mother's Day

Ingredients for the garlic butter hearts:
– unsalted butter
– salt
– garlic powder
– dried basil

Boil water in the kettle and put it in a shallow bowl or plastic tupperware, like the one for sandwiches. Put a ceramic bowl over it with the butter. Stir so the butter starts melting.
If you use salted butter, don’t add more salt, as it will be too salty. Add the salt, garlic powder and basil to your taste and stir. When the butter is almost melted, take the bowl out and pour the butter in the moulds. Put the moulds in the fridge and it will set in 30 minutes to 1 hour.
10 minutes before serving, take the butter hearts out of the moulds and put them on the serving plates.

 Breakfast in bed for Mother's Day

Ingredients for 6 cupcakes:
– 115g plain white flour
– 60g demerara sugar
– 1 tsp and a half of cocoa powder
– 120 ml milk
– 1 egg
– 4 spoons of oil
– 6 alcohol chocolates, frozen
– 1/2 tsp of baking powder
For the buttercream:
– 125g unsalted butter, soften
– 125g
– 125g icing sugar
– 1/2 tsp vanilla paste
For decor:
– sugar hearts

Pre-heat the oven at 200C or 180C fan.

Mix all the dry ingredients in a bowl. In another bowl beat the egg with the milk and the oil. Pour the egg mixture onto the dry ingredients and incorporate it. For a small amount, like for these 6 cupcakes, it’s very easy to make the batter by hand.

Spoon in the batter into the oiled cupcake cases. To make sure they hold their shape, put the cases onto a cupcake tray. Place a chocolate on top of each cupcake without pushing it inside. Put the baking tray in the oven immediately. The chocolates will start to melt if you leave them for a long time outside. Bake the cupcakes for 15 to 20 minutes. When they are baked, take them out of the oven and leave them to cool for a couple of minutes. Then let them to cool on a wire rack.

Make the buttercream by mixing the butter with the icing sugar and the mascarpone. Add the vanilla paste and mix until the buttercream has its lovely texture. Make sure the cupcakes are cold or they will melt the buttercream. Pipe using a pipping bag the buttercream on top of the cupcakes. Decorate with the sugar hearts and leave them in the fridge until you want to serve them.

 Breakfast in bed for Mother's Day

Even if they were in the fridge, the chocolate in the middle is still soft. I loved them. I might do something similar for Easter, too good not to.

Do you plan to prepare breakfast in bed for your mother on Mother’s Day? Let me know your thoughts.

Post in collaboration with Blinds Hut.

Picnic fit for a Queen

Great British Bake Off is over. This makes me a little sad, I loved watching the show and doing the challenges, seeing the bakers having their amazing moments and their struggles. I’m happy Candice won, she was pushing herself every time and taking risks. This year I got the chance of working with Tesco for a couple of bakes during Botanical week and it was great. I baked each week, sometimes twice or even all the challenges and I also learned a lot of new things.

The final challenges were a filled meringue crown with 3 layers as the signature; the technical was Victoria Sandwich, a cake I baked for the beginning of the Bake off. The showstopper a Picnic Fit for a Queen: 12 Quiches, 12 savoury scones, 12 sausage rolls, 12 fruit tarts and a chocolate cake. I wanted to make the showstopper, even though we were away in Scotland until the 30th and yesterday I baked something else for Halloween. Today I’ve made everything and it took a little over 5 hours because I had to make a 20-25 minutes stop for something work-related and I had to use the small oven as in the big one I had some meringue cooling down (another recipe tomorrow! it turned out amazing). Also, I only have a single baking tray with 12 holes for quiche/fruit tarts. The only cheat was using shop-bought puff pastry. I see no reason to make my own with loads of butter when there are light versions available on the market.

Picnic Fit for a Queen Great British Bake Off
My picnic is made up of: 12 Leek and soft cheese Quiches; 12 mushrooms scones, 12 vegetarian sausage and sundried tomatoes rolls, 12 fruit tarts with creme patissiere, whipped cream, dragon fruit, cherry and kiwi; Orange and Chocolate Cake with mascarpone cream.

Continue reading Picnic fit for a Queen

Christmas Bake Off with Holland & Barrett #HBBakeOff

I was so happy when I got the invitation for Christmas Bake Off. It was a really special event organized by Holland & Barrett. I had the chance to meet Ugne from Great British Bake Off, I baked a cake, we had lunch and cakes and lots and lots of fun. It was amazing.

The event was at Cactus Kitchen, the cookery school designed by Michel Roux Jr. There were a few hiccups for me to get there as the train had 10 minutes delay and at the tube station was so crowded it took ages to put a few pounds on my Oyster. But I got there in time, after a short jogging from the tube, excited to start the day.

We presented ourselves, telling the story of our blogs and talking a short while about our culinary background and preferences. I mentioned I baked along the Bake Off, of course. Most of the day I chatted with Katie and Carly. I hope I’ll meet them again.

Christmas Bake Off with Holland & Barrett #HBBakeOff
Then we head up to the kitchen. It looked lovely, so light and inviting. Everybody took out their phones and/or cameras and we all started to photograph the kitchen, the workstation, the decor. This is what happens at a blogger event, we bloggers like to take pictures of everything.

Continue reading Christmas Bake Off with Holland & Barrett #HBBakeOff