Mothers day

Breakfast ideas for making Mothers day SPECIAL!

Line a basket or plate with Glad Style pink or yellow Wrap. Place a square of Glad baking paper on top and arrange a variety of small breakfast snacks on top. Cover with Glad Style Pink or yellow Wrap. Serve with fresh fruit juice to make mom's day special.

CHEESE SCONES WITH A SELECTION OF TOPPINGS

Scone recipe:
750 ml cake flour
25 ml baking powder
4 ml salt
1 ml cayenne pepper
500 ml grated cheddar cheese
2 eggs
200 ml plain low-fat yoghurt
150 ml fresh cream
1 extra egg, lightly beaten for brushing

1. Preheat oven to 200°C.
2. Sift the flour, baking powder and salt together. Add the cheese and mix through.
3. Beat the eggs, yoghurt and cream together. Make a well in the centre of the dry ingredients and add the liquid. Lightly cut the liquid into the flour with a knife until mixed through.
4. Turn out onto a lightly floured surface and lightly pat into a 25 mm thickness. Cut out small rounds using a cookie cutter or the edges of a glass.
5. Line a baking tray with Glad Baking paper and place the scones on top, leaving 15 mm spaces in between to allow for rising. Lightly brush the tops with the extra beaten egg.
6. Bake for 10 - 15 minutes or until skewer comes out clean when inserted and scones are light golden in colour.
7. Remove from oven and allow to cool.
8. Cut in half and serve with toppings of choice.

Toppings:
1. Cream cheese and Smoked ham: Spread the cream cheese over the scones and top the ham. Garnish with sliced spring onion.
2. Cream Cheese and bacon topping: Spread the cream cheese over the scones and top with sliced biltong.

Tip:
Should time not allow for scones to be baked, use ready-baked scones available from your local supermarket.

SALMON AND CHEESE FILLED PANCAKES

Pancake recipe:
250 ml cake flour
5 ml baking powder
2 ml salt
250 ml milk
15 ml sunflower oil
1 extra large egg
± 100 ml water for consistency
Filling:
100g Oak Smoked Salmon Ribbons
230g smooth plain cottage cheese
40 ml freshly chopped fennel
Salt and freshly ground pepper, to taste

1. Sift the dry ingredients together.
2. Beat the milk, oil and egg together. Add to the dry ingredients, beating well until a smooth batter is formed. Gradually add the water, beating well after each addition until a consistency of thick pouring cream is reached.
3. Heat 5 ml of sunflower oil in a heavy-based frying pan, swirl to cover the pan. Add enough batter using a ladle or scoop to cover the base of the pan in an even thin layer. Cook over a moderate heat until bubbles appear on the surface and the edges start to dry.
4. Carefully lift pancake with a thin spatula and turn over. Cook until golden in colour. Place on a plate and cover with a tea towel. Repeat with remaining batter. Allow pancakes to cool to room temperature.
5. For filling: Spread an even layer of cheese over the pancake to the sides. Place a layer of salmon over the cheese, leaving the edges open. Sprinkle the fennel over and follow with the seasoning. Roll pancake like a Swiss roll and place on a plate. Repeat with remaining pancakes and filling. Cover with Glad Wrap and refrigerate for 10 minutes.
6. Cut the pancakes in half and remove the round edges cutting the pancake diagonally across. Place on a serving platter with the diagonal side up.

Serves 6.

GRILLED THREE-CHEESE HEART SHAPED TOASTS

Mix 100g grated cheddar; 100g grated Mozzarella cheese; 50g low fat cream cheese; 1 beaten egg; pinch cayenne pepper and 15ml Dijon mustard until a smooth paste is formed. Cut heart shapes out of 8 bread slices using a heart shaped cookie cutter. Line a baking tray with Glad Baking Paper and place bread on the tray. Spoon the cheese mixture on top of the bread and grill under a preheated oven grill until the cheese is golden and puffy. Cut a heart out of a small square of Glad baking paper. Hold the square over the heart shaped breads and sprinkle with paprika to form a red heart on the cheese. Serve warm. (Makes 8 toasts)

MINI CHIVE MUFFINS WITH ASSORTED FILLINGS

Muffin recipe:
310ml cake flour
5 ml baking powder
5 ml bicarbonate of soda
1 ml salt
45 ml grated Parmesan cheese
100 ml chopped chives
1 egg, beaten
125ml milk
45 ml melted butter

1. Preheat oven to 190°C. Lightly grease a mini muffin pan.
2. Sift the flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Add the Parmesan and chives and mix through.
3. Mix the egg, milk and butter together and add to the dry ingredients. Lightly mix through until dry ingredients are just moist. Batter can still be lumpy.
4. Fill the hollows of the muffin pan until 2/3 full.
5. Bake for 12 - 15 minutes or until muffins spring back when gently pressed with the finger.
6. Remove from oven and allow to rest in pan for 5 minutes before turning out on a wire rack to cool.
7. Serve with interesting fillings.

Makes 6 - 8 muffins

Suggested Fillings:
1. Fig preserve
2. Fried bacon bits
3. Grated Yellow cheese of choice
4. Chunky cottage cheese
5. Marinated peppers
6. Blue cheese
7. Sundried tomatoes in olive oil vinaigrette, drained, with Brie Cheese

BACON AND EGG BREAD BASKETS

6 slices white bread
45 ml butter, melted
6 eggs
6 rashers bacon, cooked and chopped
80 ml Mozzarella cheese, grated
2 spring onions, sliced
Salt and freshly ground black pepper, to taste

1. Grease a 6-hole muffin pan with the melted butter. Brush the bread slices with the remaining butter. Remove the crusts and press slices into the muffin holes to form cups.
2. Break the eggs into the bread cups, 1 egg per cup. Top with a sprinkle of bacon, cheese and spring onion. Season to taste.
3. Bake in a preheated oven at 180°C for 8 - 10 minutes or until cheese is melted and egg is cooked.
4. Allow bread cups to rest for 3 minutes in pan before removing. Serve warm.

BAKED PARMESAN AND RICOTTA BITES WRAPPED IN PARMA HAM

Mix 250g Ricotta cheese; 125ml grated Parmesan cheese; 30 ml chopped chives and 1 egg until mixed well. Season to taste and spoon into a greased mini muffin pan. Bake in a preheated oven at 180°C for 15 - 20 minutes or until golden in colour and set. Allow to rest in pan for 3 minutes before removing from pan. Wrap the snacks in strips of Parma ham and serve. Makes 8 - 10 snacks depending on size.

SWEET CORN AND SWEET PIQUANTÉ PEPPER FRITTERS

250 ml cake flour
5 ml baking powder
2 ml salt
20 ml sugar
1 egg, beaten
130 ml milk
1 x 410 g can kernel corn, drained
15 ml butter, melted
5 sweet piquanté peppers, sliced (optional)
2 spring onions, sliced
sunflower oil for shallow frying

1. Sift the flour, baking powder and salt together in a bowl. Add the sugar and mix through.
2. Beat the egg and milk together. Mix the corn into the dry ingredients. Add the butter and milk mixture and mix well. Add the sweet piquanté peppers and spring onion. Mix well.
3. Heat the oil in a heavy-based frying pan and spoon 15 ml batter at a time into the oil. Allow to fry until golden in colour and cooked through. Flip over once during frying.
4. Drain on kitchen towel and serve warm.

Serves 4