You don’t need to be Gordon Ramsay to cook up something special for Mum this Mother’s Day. Here are some recipes you can whip up quickly thanks to small cooking appliances from Bing Lee!
There’s nothing like a home-cooked meal made by Mum. She’ll always have her signature dishes that no one can recreate just the same. Those are the kinds of meals that have a special place in your heart forever.
But this Mother’s Day it’s your chance to show her your version of love on a plate.
Every Mum loves the thought behind a gesture, so unless she’s asked for a fancy, expensive meal, why not try to impress her with a meal you’ve made yourself? It doesn’t matter if you’re not a kitchen whizz; we’ve come up with a list of recipes that are easy and (most importantly) tasty!
Put the apron on, because below you’ll find a whole handful of choices for breakfast, lunch and dinner. Oh, and did we mention dessert?
Best of all, the small appliances that make these meals are all available now at Bing Lee!
Breakfast in bed
Easy Gluten-Free Vegan Oatmeal Pancakes (Made with the NutriBullet)
1 cup gluten-free rolled oats
1 tbs coconut sugar
¾ tsp gluten-free baking powder
1 pinch of salt
⅔ cup unsweetened vanilla almond milk
- Heat a non-stick skillet over medium-high heat and spray with cooking spray.
- In your Short Cup, add all of the ingredients. Blend until completely smooth. The longer it sits, the thicker the batter gets, so don’t let it sit for too long.
- Scoop desired size of pancake batter onto the skillet and cook until the edges are dry. Flip and cook the other side.
- Serve with fresh fruit, whipped cream, chocolate chips, and/or pure maple syrup. Enjoy!
Original recipe from nutriliving.com
Steamed Pork and Shiitake Mushroom Dumplings (Made with the Breville Steam Zone™)
30 Gow Gee (or Wonton) wrappers
500g pork mince
2 cups fresh shiitake mushrooms, finely chopped
½ cup white cabbage, finely shredded
1 green onion, finely chopped
1 tsp sesame oil
1 tbsp soy sauce
3cm piece fresh ginger, finely chopped
2 garlic cloves, crushed
½ cup chives, chopped
1 tbsp rice vinegar
1/3 cup soy sauce
- Thoroughly combine filling ingredients and measure out 1 level tablespoon each. Lay a wrapper in the open palm of one hand and place the filling in the centre. (Keep remaining wrapper under a damp cloth or wrap in cling lm to prevent drying out). With a fine brush dampen the edges with water and fold wrapper over to enclose filling and form a crescent shape. Press edges together to seal. Continue until all filling is used.
- Cut out 30x8cm small squares of baking paper and put dumplings on top. Arrange dumplings in batches (sitting on the paper) evenly over the tray leaving enough space so they don’t touch. Cover with the stainless steel steaming lid.
- Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press the arrow up to select 12 minutes. Press START.
- Meanwhile stir together sauce ingredients and set aside. Serve dumplings immediately with dipping sauce.
Note: Bamboo baskets with lids may be used for steaming the dumplings. Place dumplings on a small square of baking paper before placing into the basket. Close with the lid before steaming. Place bamboo baskets on either side of the steaming tray. Follow instructions from step 3.
As a variation fold wrapper up the sides of the filling and press together so it sticks to the filling.
Original recipe from foodthinkers.com.au
Braised Beef Cheeks in Red Wine (Made with the Breville Fast Slow Cooker™)
½ cup extra virgin olive oil
4 x 300g beef cheeks
1 small onion, finely chopped
1 small carrot, peeled and finely chopped
1 celery stick, finely chopped
6 cloves garlic, finely chopped
1 sprig sage, finely chopped
1 small sprig thyme, finely chopped
2 cups red wine
¾ cup beef or chicken stock
1 bunch baby carrots, trimmed and peeled
50g green peppercorns, fresh or canned
- Core the tomatoes and place in a bowl. Cover with boiling water and leave for 10 seconds. Drain and peel of the skins. Halve, remove seeds and finely chop.
- Select SAUTÉ/SEAR function and set the timer for 20 minutes. Press START and allow to heat for 3 minutes. Add 2 tablespoons of olive oil and brown the beef cheeks all over in batches and set aside. Add the remaining oil and the vegetables and cook for 4 minutes, stirring occasionally. Add the garlic and herbs and cook for another minute.
- Add the red wine and cook for 8–10 minutes to reduce, and then add the beef cheeks, stock and tomatoes. Season with salt and pepper.
- Select SLOW COOK. Set the timer for 6 hours. Place lid on cooker and press START.
- Once cooking time is complete remove the lid. Remove the beef cheeks and set aside.
- Select SAUTÉ/SEAR function and set the timer for 10 minutes. Press START. Allow to simmer until the liquid is reduced by half.
- Cook the carrots in a saucepan of boiling water for 3–4 minutes or until tender. Drain, drizzle with a little olive oil and season with salt and pepper.
- Return the beef cheeks to the sauce to reheat and stir through the parsley.
- Serve the beef cheeks with the sauce and a few peppercorns sprinkled over alongside the carrots.
Passionfruit Curd Cheesecake (Made with the Breville Kitchen Wizz™)
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup (220g) caster sugar
1 tbsp finely grated lemon rind
750g cream cheese, at room temperature, cut into cubes
180g caster sugar
4 egg yolks
2/3 cup passionfruit pulp
140g chilled butter
- Preheat oven to 160°C no fan. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
- Place Quad blade into processor bowl; add biscuits. Place lid on bowl. Process until biscuits are finely crushed. Place crumbs into a bowl, add melted butter and mix well. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and sides of pan. Refrigerate 10 minutes.
- Meanwhile clean bowl and insert Quad blade; sour cream, sugar, rind and eggs into the processor bowl. Place lid on bowl. Process until smooth. Add cream cheese and process until smooth. Do not overmix.
- Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 ¼ -1 ½ hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Refrigerate until well chilled.
- Meanwhile make passionfruit curd: Beat the eggs, yolks and strain into a heat proof bowl. Whisk through sugar, passionfruit pulp and butter.
- Place bowl over a saucepan of simmering water a small pan, making sure the base of the bowl does not touch the water. Stir the mixture over simmering water for about 15-20 minutes, or until curd has thickened.
- Transfer to another bowl, cover with plastic wrap with a small side of the bowl uncovered to allow steam to escape and refrigerate until cold.
- To serve spoon enough curd over top of cheesecake to cover.
Original recipe from foodthinkers.com.au
Easy Chocolate Banana Pudding (Made with the NutriBullet)
½ cup sliced almonds
¼ cup Cacao
1 tbs vanilla extract
2 tbs cornstarch
1 ¼ cup milk
- Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
- Add all ingredients except the sliced almonds to a Magic Bullet cup and blend until creamy.
- Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
- Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
- Chill in the refrigerator for at least 30 minutes before serving.
Makes 4 glasses. Original recipe from nutriliving.com