Grace Stevens shares her special moments for Mother’s Day
Award-winning chef, Grace Stevens shares with us some memorable and delicious ways to celebrate Mother's Day.
29/04/2022
Nothing brings home feelings of nostalgia better than the image of a little child with his or her nose-pressed up against the oven door on a winter's day. We asked confectionary aficianado, Grace Stevens to share with us some memorable and delicious ways to celebrate Mother's Day.
Below are 3 Top Tips:
Give the gift of food
Food shared with loved ones always creates memorable moments. It is a memorable occasion when the run-up to Mother's Day is all about making and giving delicious treats to those we love, and especially for mom, who does it all the time for her family. As a time to celebrate and give thanks, Mother’s Day is the perfect time to spoil mom with delectable cakes and bakes using recipes that are passed down through generations.
Bring the family together
It is so special when Moms can be celebrated by spending quality time with their families, catching up, and sharing fond memories. Rather thank taking mom out to lunch or dinner why not recreate her favourite dining experience at home, where all the family can attend. We absolutely love making homemade pizza together as a family. From gathering the ingredients and setting up a workspace to preparing the dough and roasting vegetables to accompany the dish.
Make mum the focus
Celebration that a mom is special is what Mother’s Day is all about. Set aside time to just hang out with your mom and do something that she enjoys. Doing a craft class, helping with some gardening, or going on an outing together is a great way to spend precious time together. By sharing out tasks, mom will be able to sit back and relax without having to worry about household tasks.
Let's take a look at some of Grace’s delicious treats for Mum:
Lemon and Blueberry Cake
There is nothing like afternoon tea with friends and family accompanied by an indulgent slice of cake. Think a moist cake with light and fluffy sponge, a citrus zing, and bursts of fresh fruits. The great thing about cakes is that they are easy to make, they taste even better after a day or two when the flavours have had a chance to mingle, and the little ones can go to town with the decorating.
See below for the recipe: Blueberry & Lemon Cake
Shortbread
Shortbread is loved and enjoyed for its melt-in-the-mouth taste. Grace Stevens shares very quick and easy recipe for candied orange peel shortbread that is ideal for this time of year. Shortbread fingers or cookies make the perfect gift if you’re popping round to Mum for a cup of tea. Simply wrap them up in brown paper and tie them with a pretty ribbon to take with you.
See below for the recipe: Candied Orange Peel Shortbread
Chocolate Chip Cookies
Everyone loves the smell of baked goods and the undeniable indulgent taste of rich chocolate chip biscuits is a family favourite. Crispy and firm on the outside, soft and chewy on the inside, Chocolate chip biscuits are scrumptious when served with a cup of warmed hot chocolate on a winter's day. I love to keep a tin full of these in the house and serve them as an after-dinner treat, or late evening snack.
See below for the recipe: Choc Chip Heart Cookies
Taking the time to celebrate Mother’s Day shows mom that we appreciate her selfless sacrifices and limitless compassion and that she merits more than just one day of recognition. So, this Mother’s Day, let’s make our moms feel extra special by baking some delicious memories that will last a lifetime.
For more delicious recipes, tutorials, and live classes visit www.gracestevens.co.za
Grace Stevens - Choc Chip Heart Cookies Recipe
YOU WILL NEED:
- 50 g
Butter
115 g Castor sugar
5 ml Vanilla extract
1 Egg
200 g Flour
10 ml Baking Powder
50 g Dark chocolate chips
HERE'S HOW:
- 1 Preheat oven to 180C. Line a baking
sheet with baking paper.
2 Cream butter and sugar until light.
3 Add egg and beat well.
4 Pour in the chocolate chips and add flour mixing until well combined.
5 Place the mixture between two sheets of baking paper and roll to a thickness of 2mm. Place on prepared baking sheet.
6 Bake for approximately 8 minutes until crisp and golden around the edges.
7 Let it cool before placing on a wire rack to cool completely.
8 These cookies can be stored in an airtight container for up to two weeks.
Grace Stevens - Blueberry & Lemon Cake Recipe
YOU WILL NEED - FOR THE CAKE
- 120g
butter
1 cup castor sugar
2 large eggs
10 ml baking powder
2 ml salt
500 ml cake flour
125 ml milk
300g blueberries
Zest of 1 lemon
30 ml lemon juice
YOU WILL NEED - FOR THE ICING
- 100g soft butter
375 ml icing sugar
20 ml lemon juice
zest of 1 lemon
HERE'S HOW:
- 1 Heat oven to 180°C.
2 Grease a Bundt tin and dust with flour
3 Add lemon juice to milk (it will curdle, this is fine)
4 In electric mixer, whisk butter until creamy. Add sugar and beat until pale and fluffy.
5 Add eggs one at a time, beating after each one.
6 Sift dry ingredients. Add blueberries and mix gently to cover.
7 With spoon, fold in half of flour, then half of milk into batter; repeat.
8 Spoon into Bundt tin and smooth off top with the back of a spoon.
9 Bake for 30 to 35 minutes, until golden brown
10 Remove from tin carefully. Place a wire cooling rack over the top of the tin, Flip the wire rack and the tin over. Remove the cake tin and allow to cool completely.
11 You will ice the smooth “bottom” of the cake.
12 Beat butter and icing sugar together well before adding lemon juice and zest.
13 Spread onto cooled cake.
14 Decorate with blueberries and some more lemon zest.
Grace Steven - Candied Orange Peel Shortbread Recipe
YOU WILL NEED:
- 175 g Butter
100 g Castor Sugar
225 g White Flour
30 g Candied Orange Peel
HERE'S HOW:
- 1 Combine butter
and sugar.
2 Beat well until light and creamy.
3 If candied orange peel is not finely chopped, chop up.
4 Add flour and candied orange peel to butter and combine with a spatula.
5 Bringing everything together with your fingers to form a ball of dough.
6 Divide dough into two.
7 Place one half onto a sheet of cling film in a long sausage.
8 Roll dough up in cling film and secure each end with a knot. Roll the dough back and forth on your work surface to form a round sausage.
9 Repeat with the second piece of dough.
10 Leave the dough in the fridge for at least half an hour.
11 Preheat the oven to 160ºC.
12 Grease two baking sheets.
13 Remove dough from the fridge and take off the cling film. Cut each sausage into 11 pieces.
14 Place the biscuits onto baking sheets, leaving room for a bit of spreading.
15 Bake for 15 to 20 minutes. Start 15min timer
16 Remove from oven and allow to cool on a cooling rack.