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Tag Archives: Mothers Day

ROASTED SALMON WITH TOMATO JAM

29 Wednesday Jun 2016

Posted by Ceri Wilkin in Fish, Recipes

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Tags

healthy, Mothers Day, Mum, well being

I made appointments for Mum to have a massage and a chiropractic adjustment as a belated mothers day gift, and wanted to ensure dinner was a continuation of the contentment, care and wellbeing.

ROASTED SALMON WITH TOMATO JAM

roasted salmon with tomato jam

4 ounces rice vermicelli

1/4 cup plus 1 tablespoon oil

1 jalapeno, seeded and finely chopped

1 garlic clove, minced

1/4 cup fresh ginger, minced

1 shallot, finely chopped

1/2 teaspoon curry powder

1 tablespoon fish sauce

3 tablespoons fresh lime juice

1 red bell pepper, thinly sliced

3 tablespoons chopped cilantro

1 onion, finely chopped

1 (14-ounce) can of diced tomatoes, drained

1/2 teaspoon crushed red pepper

2 tablespoons light brown sugar

2 tablespoons rice vinegar

salt and freshly ground black pepper

4 salmon fillets

Heat oven to 375F. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.

In a small skillet, heat 2 tablespoons of the oil. Add the jalapeño, garlic and 2 tablespoons of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice.

Drain the vermicelli, add the curry sauce, red bell pepper and chopped cilantro and toss well.

In a small saucepan, heat 2 tablespoons of the oil. Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick, about 10 minutes. Season the jam with salt and pepper.

In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Season the salmon with salt and pepper, add to the skillet, skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, about 10 minutes.

Spoon the vermicelli onto plates, top with salmon and serve with dollop of tomato jam.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

 

 

SPARKLING ELDERFLOWER COCKTAIL and MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE and HEIRLOOM TOMATO AND GOAT CHEESE TART and RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

08 Sunday May 2016

Posted by Ceri Wilkin in Celebrations, Recipes

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Tags

best, brunch, cocktail, Dessert, elegant, entertaining, lunch, menu, Mothers Day, Salad, tart

Happy Mothers Day!!

a simply set table– a simple outdoor table setting

  • DSC_0042– a well enjoyed table

SPARKLING ELDERFLOWER COCKTAIL

sparkling elderflower cocktail

1.5 ounces vodka

ice

3/4 ounce elderflower syrup (I found mine at Ikea)

1 lime

sparkling wine

Pour the vodka and elderflower syrup into a cocktail shaker filled with ice. Pour into a glass. Squeeze half the lime into the glass, and top with sparkling wine.

Garnish with a nasturtium flower.

Enjoy!

MIXED GREEN SALAD WITH TARRAGON SHALLOT VINAIGRETTE

mixed green salad with tarragon shallot vinaigrette

1 bunch asparagus, trimmed and cut into 1-inch pieces

1 package mixed salad greens

grape tomatoes, cut in half

cucumber, halved and sliced

orange pepper, seeded and chopped

sliced radishes

Shallot Vinaigrette

In a large bowl, toss together the asparagus, salad greens, tomatoes, cucumber, pepper and radishes. Add desired amount of Shallot Vinaigrette, tossing to coat.

TARRAGON SHALLOT VINAIGRETTE

1/2 cup Champagne vinegar

1 shallot, finely chopped

2 tablespoons chopped fresh tarragon

1 tablespoon whole grain mustard

1 teaspoon salt

1 teaspoon honey

1/2 teaspoon ground black pepper

3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes.

Whisk in tarragon, mustard, salt, honey and pepper. Gradually whisk in olive oil, until combined.

Enjoy!

HEIRLOOM TOMATO AND GOAT CHEESE TART

heirloom tomato and goat cheese tart

1/2 (14-ounce) package refrigerated pie crusts

4 ounces cream cheese, softened

4 ounces goat cheese, softened

3 cups fresh heirloom tomatoes, chopped

salt and freshly ground black pepper

1/3 cup goat cheese crumbles

fresh basil for garnish

Heat oven to 400F. Line a baking sheet with parchment paper.

On a lightly floured surface, unroll pie crust, and cut out circles with a large round cookie cutter. Prick with a fork, bake for 8 to 10 minutes or until light golden brown. Let cool completely.

In a medium bowl, beat cream cheese and goat cheese with a mixer at medium-high speed until smooth and creamy. Spread over bottom of tart shells. Top with tomatoes and season with salt and pepper. Sprinkle with goat cheese crumbles. Bake for 15 minutes or until cheese is slightly browned. Garnish with fresh basil.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, July/August 2014

www.celebratemag.com/

RICOTTA ORANGE POUND CAKE WITH PROSECCO STRAWBERRIES

ricotta orange pound cake with prosecco strawberries

1 1/2 sticks unsalted butter

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups ricotta

1 1/2 cups plus 2 tablespoons sugar

3 eggs

2 tablespoons amaretto liqueur

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

1 pound of strawberries, hulled and quartered

2 tablespoons prosecco

confectioners sugar for dusting

whipped cream for serving

Heat oven to 350F. Butter a 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes, unmold and let cool completely.

In a bowl, toss the strawberries with the prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners sugar. Cut into wedges and serve with the strawberries and whipped cream.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

 

 

 

 

BLUEBERRY LEMON BUNDT CAKE

10 Sunday May 2015

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

Afternoon Tea, blueberries, cake, delicious, lemon, Mothers Day, sour cream

A friends Mother was visiting for a few weeks, and I always look forward to seeing her when she’s here. I invited a few lovely ladies over for afternoon tea, and sitting out on the back deck, with the sunshine and surround of trees was a wonderful and relaxing opportunity to catch up.

I ran out of time to make everything I had planned, but one of the recipes I did get to prepare was a Blueberry Lemon Bundt Cake. Unfortunately, I didn’t grease the pan well enough, and the cake came out in a crumbled mess – however, just as my own Mum would have, there were no complaints but many kind and forgiving compliments.

BLUEBERRY LEMON BUNDT CAKE 

blueberry lemon bundt cake

1 cup unsalted butter, room temperature

2 1/2 cups flour, plus 1 teaspoon for blueberries and zest

2 teaspoons baking powder

1/2 teaspoon salt

1 cup brown sugar

4 eggs

1 teaspoon vanilla extract

1 cup sour cream

2 cups blueberries

2 tablespoons finely grated lemon zest

confectioners’ sugar for dusting

Heat oven to 350F. Thoroughly grease a bundt pan with butter, dust with flour, tapping out excess (I omitted this step, which could be the reason my cake did not want to come out of the pan!)

In a medium bowl, whisk together 2 1/2 cups flour, baking powder and salt. With an electric mixer on high speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low, add flour mixture in 3 batches, alternating with two batches of sour cream and beating until just combined.

Toss blueberries and zest with remaining 1 teaspoon flour, gently fold into batter.

Transfer batter to prepared pan, smooth top. Bake until a cake tester comes out clean, 60 to 70 minutes.

Transfer pan to a wire rack to cool 20 minutes. Turn out cake onto rack to cool completely. Dust with confectioners sugar before serving.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.arkansasonline.com/news/features/food/

MINI LEEK AND BACON TARTS and BLT DEVILED EGGS and FRUIT SKEWERS WITH DIP and MANDARIN MELTING MOMENTS

09 Saturday May 2015

Posted by Ceri Wilkin in Appetizers, bars and cookies, Entertaining, fruit, Recipes

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Tags

Afternoon Tea, celebration, Mothers Day

My daughter and I hosted an Afternoon Tea for another mother and daughter we welcomed over from her school, after many months of trying to find a time to get together. It was a lovely afternoon, with delightful, fun and delicious food, a glass of pink champagne for the adults and cups of tea for everyone.

elise and margeaux two

– The sweet Afternoon Tea girls

MINI LEEK AND BACON TARTS

mini leek and bacon tarts

12 slices white sandwich bread

25 grams butter, softened

1 tablespoon oil

3 rashers bacon, chopped

1 leek, halved and finely chopped

2 eggs

3 tablespoons creme fraiche

salt and pepper

Heat oven to 200C.

Using a 6cm cookie cutter, cut two circles from each slice of bread. Spread with butter and press them butter side down into mini muffin pans.

Heat the oil in a frying pan. Add the bacon and leeks and cook for 3 to 5 minutes until softened and just starting to brown. Spoon the mixture into the bread bases.

In a small bowl, whisk the eggs and creme fraiche together until smooth. Season to taste with salt and pepper.

Carefully pour into the cases. Bake for 8 to 10 minutes, until puffed and golden.

Enjoy!

BLT DEVILED EGGS

BLT deviled eggs

8 hard cooked eggs

1/3 cup mayonnaise

2 tablespoons ranch dressing

3 slices cooked bacon, chopped

4 cherry tomatoes, chopped

2 tablespoons shredded lettuce

Cut eggs lengthwise in half. Remove yolks, place in medium bowl, mash with a fork.

Add mayonnaise and ranch dressing, mix well. Stir in bacon and tomatoes.

Fill egg whites with yolk mixture, top with lettuce.

Enjoy!

Recipe adapted from Food and Family

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

FRUIT SKEWERS WITH DIP

fruit skewers with dip

marshmallows

pineapple chunks

strawberries, cut in half

fresh figs, cut in half

raspberries

Thread marshmallow onto wooden skewer, followed by the fruit. Place on a serving plate. Serve with fruit dip

FRUIT DIP

1 small container of plain or vanilla Greek yogurt

1 teaspoon brown sugar

1 teaspoon honey

1/2 teaspoon vanilla

Mix all ingredients well and serve with fruit.

Enjoy!

Recipe adapted from Arkansas Living, August 2013

www.aecc.com/arkansas-livin…

MANDARIN MELTING MOMENTS

mandarin melting moments

180 grams butter, softened

2 tablespoons icing sugar

1 teaspoon vanilla extract

finely grated zest of 1 mandarin

1 1/2 cups flour

2 tablespoons cornflour

ICING

25 grams butter, softened

finely grated zest of 1 mandarin

1 tablespoon mandarin juice

1 cup icing sugar

Heat oven to 160C and line 2 baking trays with baking paper.

Beat butter, icing sugar, vanilla and zest until creamy. Add flour and cornflour and mix to a smooth dough. With floured hands shape tablespoons of the mixture into balls. Place 12 balls on to each tray and flatten with a fork. Bake individual trays for 15 minutes. Cool completely on trays before sandwiching with icing.

ICING

Beat butter with zest and juice. Add sifted icing sugar and mix until combined. Add a little extra mandarin juice if required.

Enjoy!

POINSETTIA

08 Friday May 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

champagne, cranberry, easy, fun, girlfriends, ladies lunch, Mothers Day, prosecco, sparkling wine

I first learned about this graceful cocktail while on vacation with girlfriends. We noticed them being served at the table next to us at the elegant restaurant we stopped into for lunch, and it sounded fun and festive to have one with our meal. I then recreated them at home for a ladies Afternoon Tea, a perfect pairing with wonderful conversation, delicate morsels and cups of tea to end the afternoon.

POINSETTIA

poinsettia

4 ounces chilled Champagne or Prosecco

2 tablespoons cranberry juice

Pour Champagne or Prosecco into a flute, and top with juice.

Enjoy!

 

BEET HUMMUS

07 Thursday May 2015

Posted by Ceri Wilkin in Appetizers

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Tags

beet, cannelllini beans, delicious, dip, healthy, hummus, Mothers Day, pink, tahini

The pretty color of this vibrant dip makes it a lovely choice to serve on Mothers Day.

BEET HUMMUS

beet hummus

In  blender or food processor combine one 15-ounce can of cannellini beans, rinsed and drained; 1/4 cup tahini; 2 tablespoons lemon juice; one 15-ounce can of sliced beets; 1 tablespoon prepared horseradish and 1/2 teaspoon salt. Cover, blend or process until nearly smooth, scraping down sides as needed. Garnish with mint.

Enjoy!

Recipe adapted from Cooks Secrets magazine, August 2013

www.bhg.com/

 

Date Nut Bread with Lemon

11 Sunday May 2014

Posted by Ceri Wilkin in Breads, Breakfast & Brunch, Dessert, Recipes

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Tags

date, lemon, Mothers Day, nut, quick, snack

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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