Cook with Caroline: treat Mum this Mother’s Day

Let the kids spoil Mum this Mother’s Day (22nd March) by helping them cook these quick, delicious recipes – tried and tested by Thatcham Kitchens’ Caroline! Including breakfast, brunch and a teatime treat.

Rhubarb breakfast pots

Allergen warning – contains GLUTEN, NUTS & DIARY

Ingredients:

  • 1 pack fresh rhubarb
  • 400g Greek yoghurt
  • 50g rolled oats
  • 50g hazelnuts
  • 4 teaspoons honey

Preparing the rhubarb pots:

  1. Cut 4 to 5 sticks of rhubarb into 2cm pieces
  2. Simmer rhubarb pieces in 150 ml of water for 5 mins until tender
  3. Add sugar or sweetener to taste
  4. Allow rhubarb to cool slightly
  5. Place in a glass with alternate layers of rhubarb and Greek yoghurt
  6. Top with honey, oats and hazelnuts

Caroline’s top tip: cook the rhubarb the day before so the pots can be made up just before serving

Baked avocado, smoked salmon and egg brunch

Allergen warning – contains EGGS, FISH & GLUTEN

Ingredients:

  • 3 large avocados
  • 6 small eggs (separated)
  • 3 smoked salmon (cut into pieces)
  • Chives finely chopped to make 1 tablespoon
  • A of pinch cayenne pepper
  • Toasted dark rye bread fingers to serve

Preparing the brunch:

  1. Heat the oven to 200C/Fan 180C/Gas 6
  2. Cut the avocados in halves lengthways and remove their stones
  3. Cut a small slice off the skin-side of the avocado halves to stop them rolling before placing on a baking tray
  4. Scoop out some of the middle of the avocado and add smoked salmon to each, then add the egg yolks
  5. Beat the egg whites quickly and pour in as much as you can
  6. Grind over black pepper and bake for 10 minutes
  7. Sprinkle with chives and a pinch of cayenne
  8. Serve with rye soldiers for dunking

Caroline’s top tip: serve on a warm plate

Orange no bake cheesecake teatime treat

Allergen warning – contains DAIRY & GLUTEN

Ingredients:

  • 15 digestive biscuits
  • 6 tablespoons butter (melted)
  • 400g curd or cream cheese
  • Grated zest from 3 oranges (segments saved for decoration)
  • 200g mascarpone cheese
  • 100g caster sugar
  • 3 tablespoons milk
  • 184ml pot double cream

Preparing the cheesecake:

  1. Crush the biscuits in a plastic food bag with a rolling pin until they are a crumb like texture
  2. Put the biscuits crumbs into a bowl and mix in the melted butter
  3. Put the mixture into a 23cm cheesecake tin and press it down into the tin to form the base. Put the tin into the fridge to set (about 30 minutes)
  4. Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with a wooden spoon.
  5. Put the cream in a clean bowl and whisk until it is the consistency of thick custard
  6. Add to the orange mixture and mix thoroughly
  7. Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight)

Caroline’s top tip: the taste will improve if made the day before serving

Keep an eye out for our upcoming cooking events! Meanwhile, you can visit our showroom on Thatcham Broadway and Caroline will be more than happy to answer any of your cooking and kitchen queries!